CN103960591A - Preparation method of watermelon-flavored jam sandwich rice crust - Google Patents
Preparation method of watermelon-flavored jam sandwich rice crust Download PDFInfo
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- CN103960591A CN103960591A CN201410223404.7A CN201410223404A CN103960591A CN 103960591 A CN103960591 A CN 103960591A CN 201410223404 A CN201410223404 A CN 201410223404A CN 103960591 A CN103960591 A CN 103960591A
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- watermelon
- citric acid
- jam
- dough
- preparation
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 31
- 235000009566 rice Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000219109 Citrullus Species 0.000 claims abstract description 83
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 83
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- 241000209094 Oryza Species 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 239000006071 cream Substances 0.000 claims abstract description 10
- 235000014103 egg white Nutrition 0.000 claims abstract description 10
- 210000000969 egg white Anatomy 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 235000015165 citric acid Nutrition 0.000 claims abstract description 3
- 239000002893 slag Substances 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 229920001277 pectin Polymers 0.000 abstract description 4
- 235000010987 pectin Nutrition 0.000 abstract description 4
- 239000001814 pectin Substances 0.000 abstract description 4
- 235000012054 meals Nutrition 0.000 abstract 2
- 238000010009 beating Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of watermelon-flavored jam sandwich rice crust. The preparation method comprises the following steps: (1) beating watermelons to form watermelon paste, and dividing the watermelon paste into watermelon juice and watermelon residues; (2) pouring the watermelon residues into a pan for stir-frying, and adding brown sugar, pectin powder and citric acid to prepare watermelon-flavored jam; (3) adding fragrant rice meal, wheat meal, citric acid, honey, cream and egg white into the watermelon juice, mixing to form a dough, dividing the dough into pieces, and pressing the pieces to form wrappers; (4) wrapping the watermelon-flavored jam with the wrappers to prepare the needed shapes, freezing, and baking, wherein the mass ratio of the watermelon-flavored jam to the wrappers is 1 : (1-2); and (5) cooling to the room temperature, and packaging in vacuum. The watermelon-flavored jam sandwich rice crust prepared by adopting the method has the advantages of being easy to prepare, rich in nutrition and unique in flavor.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically refer to a kind of preparation method of watermelon taste jam sandwich crispy rice.
Background technology
Crispy rice is the pot foods that liked by consumers in general at present, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching is mainly with rice or Noodles, starch and flavor seasoning composition.Crispy rice instant, be easy to digestion, both can become leisure food, can become again dining table delicacies.
Along with growth in the living standard, people improve constantly the requirement of daily bread, being particular about peculiar flavour and the mouthfeel of also pursuing food in balanced in nutrition, crispy rice in the market because of raw material variety less, nutritive value has certain limitation, in the manufacturing process of crispy rice, easily cause more nutritive loss, lack unique local flavor, preparation method is also comparatively complicated.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the shortcoming of above prior art, and the preparation method of the watermelon taste jam sandwich crispy rice that a kind of existing abundant nutrition has again peculiar flavour is provided.
For solving the problems of the technologies described above, technical scheme provided by the invention is:
A preparation method for watermelon taste jam sandwich crispy rice, it comprises the following steps:
1) first watermelon is removed the peel, removes seed, got meat, put into beater and break into watermelon dip, filter, be divided into watermelon juice and watermelon slag, stand-by;
2) by step 1) the watermelon slag that makes pours in pot and stir-fries, and adds brown sugar, jelly powder and citric acid, makes watermelon taste jam, stand-by; The percentage by weight of each component of described watermelon taste jam is: watermelon slag 60～75%, brown sugar 10～15%, jelly powder 15～25%, citric acid 0.1～0.5%;
3) get step 1) watermelon juice that makes, then add scented rice powder, wheat flour, citric acid, honey, cream and egg white, be mixed into dough, dough is divided into fritter, being pressed into thickness with mould is the musculus cutaneus of 1～3 millimeter, stand-by; The percentage by weight of each component of described dough is: watermelon juice 10～25%, scented rice powder 35～45%, wheat flour 25～35%, citric acid 0.05～0.2%, honey 1～5%, cream 1～5%, egg white 1～5%;
4) by step 3) musculus cutaneus that makes is step 2) the watermelon taste jam that makes wraps up, be pressed into again in mould, after making the shape of wanting, take out, put into freezing 10～20 minutes of the household freezer of-30 DEG C～-20 DEG C, finally put into the baking box baking 7～15 minutes of 220 DEG C～270 DEG C; The mass ratio of wherein said watermelon taste jam and musculus cutaneus is 1:1-2;
5) be cooled to after room temperature vacuum packaging.
As improvement, step 2) described in the percentage by weight of each component of watermelon taste jam be: watermelon slag 63～69%, brown sugar 12～14%, jelly powder 18～23%, citric acid 0.2～0.4%; Step 3) described in the percentage by weight of each component of dough be: watermelon juice 15～20%, scented rice powder 38～42%, wheat flour 27～33%, citric acid 0.1～0.15%, honey 2～4%, cream 3～5%, egg white 2～4%.
Step 4) in the musculus cutaneus that is enclosed with watermelon taste jam was first put into the object of freezing a period of time of household freezer before baking is in order to shape, prevent that watermelon taste jam from flowing out.
Adopt after above structure, tool of the present invention has the following advantages: the watermelon taste jam sandwich crispy rice of making according to method of the present invention can farthest keep original local flavor and the nutritional labeling of watermelon, by the synergy between formula and the rational technique of science of the present invention, the nutrition leak of watermelon in preparation process and the change of local flavor are effectively avoided, the present invention is directed to the nutrition leak degree of watermelon in preparation process, in order to make watermelon keep original local flavor and nutritional labeling in becoming crispy rice process making watermelon taste jam and last baking, the present invention proposes the science of preparing the method for watermelon taste jam sandwich crispy rice and watermelon and other components being provided selects and proportioning, for market has increased the healthy typical local food that a kind of old children all likes newly, preparation method of the present invention is simply efficient simultaneously, greatly improve production efficiency.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is made to further explanation:
Embodiment 1
A preparation method for watermelon taste jam sandwich crispy rice, it comprises the following steps:
1) first watermelon is removed the peel, removes seed, got meat, put into beater and break into watermelon dip, filter, be divided into watermelon juice and watermelon slag, stand-by;
2) by step 1) 0.65 kilogram of watermelon slag making pours in pot and stir-fries, and adds 0.137 kilogram of brown sugar, 0.21 kilograms of pectin powder and 0.0003 kilogram of citric acid, makes watermelon taste jam, stand-by;
3) get step 1) 1.8 kilograms of watermelon juices making, add again 4.1 kilograms of scented rice powder, 3.15 kilograms of wheat flours, 0.01 kilogram of citric acid, 0.24 kilogram of honey, 0.4 kilogram of cream and 0.3 kilogram of egg white, be mixed into dough, dough is divided into fritter, being pressed into thickness with mould is the musculus cutaneus of 3 millimeters, stand-by;
4) by step 3) musculus cutaneus that makes is step 2) the watermelon taste jam that makes wraps up, again by it slowly in press-in die, after making the shape of wanting, take out, put into freezing 10 minutes of the household freezer of-30 DEG C, finally put into the baking box baking 8 minutes of 250 DEG C; The mass ratio of wherein said watermelon taste jam and musculus cutaneus is 1:2;
5) be cooled to after room temperature vacuum packaging.
Embodiment 2
A preparation method for watermelon taste jam sandwich crispy rice, it comprises the following steps:
1) first watermelon is removed the peel, removes seed, got meat, put into beater and break into watermelon dip, filter, be divided into watermelon juice and watermelon slag, stand-by;
2) by step 1) 0.7 kilogram of watermelon slag making pours in pot and stir-fries, and adds 0.1 kilogram of brown sugar, 0.195 kilograms of pectin powder and 0.0005 kilogram of citric acid, makes watermelon taste jam, stand-by;
3) get step 1) 2 kilograms of watermelon juices making, add again 4.5 kilograms of scented rice powder, 2.5 kilograms of wheat flours, 0.01 kilogram of citric acid, 0.14 kilogram of honey, 0.5 kilogram of cream and 0.35 kilogram of egg white, be mixed into dough, dough is divided into fritter, being pressed into thickness with mould is the musculus cutaneus of 3 millimeters, stand-by;
4) by step 3) musculus cutaneus that makes is step 2) the watermelon taste jam that makes wraps up, again by it slowly in press-in die, after making the shape of wanting, take out, put into freezing 12 minutes of the household freezer of-25 DEG C, finally put into the baking box baking 10 minutes of 230 DEG C; The mass ratio of wherein said watermelon taste jam and musculus cutaneus is 1:1;
5) be cooled to after room temperature vacuum packaging.
Embodiment 3
A preparation method for watermelon taste jam sandwich crispy rice, it comprises the following steps:
1) first watermelon is removed the peel, removes seed, got meat, put into beater and break into watermelon dip, filter, be divided into watermelon juice and watermelon slag, stand-by;
2) by step 1) 0.6 kilogram of watermelon slag making pours in pot and stir-fries, and adds 0.148 kilogram of brown sugar, 0.25 kilograms of pectin powder and 0.0002 kilogram of citric acid, makes watermelon taste jam, stand-by;
3) get step 1) 2 kilograms of watermelon juices making, add again 3.5 kilograms of scented rice powder, 3.5 kilograms of wheat flours, 0.02 kilogram of citric acid, 0.1 kilogram of honey, 0.5 kilogram of cream and 0.38 kilogram of egg white, be mixed into dough, dough is divided into fritter, being pressed into thickness with mould is the musculus cutaneus of 2 millimeters, stand-by;
4) by step 3) musculus cutaneus that makes is step 2) the watermelon taste jam that makes wraps up, again by it slowly in press-in die, after making the shape of wanting, take out, put into freezing 15 minutes of the household freezer of-20 DEG C, finally put into the baking box baking 15 minutes of 250 DEG C; The mass ratio of wherein said watermelon taste jam and musculus cutaneus is 1:2;
5) be cooled to after room temperature vacuum packaging.
Claims (2)
1. a preparation method for watermelon taste jam sandwich crispy rice, is characterized in that: it comprises the following steps:
1) first watermelon is removed the peel, removes seed, got meat, put into beater and break into watermelon dip, filter, be divided into watermelon juice and watermelon slag, stand-by;
2) by step 1) the watermelon slag that makes pours in pot and stir-fries, and adds brown sugar, jelly powder and citric acid, makes watermelon taste jam, stand-by; The percentage by weight of each component of described watermelon taste jam is: watermelon slag 60～75%, brown sugar 10～15%, jelly powder 15～25%, citric acid 0.1～0.5%;
3) get step 1) watermelon juice that makes, then add scented rice powder, wheat flour, citric acid, honey, cream and egg white, be mixed into dough, dough is divided into fritter, being pressed into thickness with mould is the musculus cutaneus of 1～3 millimeter, stand-by; The percentage by weight of each component of described dough is: watermelon juice 10～25%, scented rice powder 35～45%, wheat flour 25～35%, citric acid 0.05～0.2%, honey 1～5%, cream 1～5%, egg white 1～5%;
4) by step 3) musculus cutaneus that makes is step 2) the watermelon taste jam that makes wraps up, be pressed into again in mould, after making the shape of wanting, take out, put into freezing 10～20 minutes of the household freezer of-30 DEG C～-20 DEG C, finally put into the baking box baking 7～15 minutes of 220 DEG C～270 DEG C; The mass ratio of wherein said watermelon taste jam and musculus cutaneus is 1:1-2;
5) be cooled to after room temperature vacuum packaging.
2. the preparation method of watermelon taste jam sandwich crispy rice according to claim 1, it is characterized in that: step 2) described in the percentage by weight of each component of watermelon taste jam be: watermelon slag 63～69%, brown sugar 12～14%, jelly powder 18～23%, citric acid 0.2～0.4%; Step 3) described in the percentage by weight of each component of dough be: watermelon juice 15～20%, scented rice powder 38～42%, wheat flour 27～33%, citric acid 0.1～0.15%, honey 2～4%, cream 3～5%, egg white 2～4%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410223404.7A CN103960591B (en) | 2014-05-23 | 2014-05-23 | The preparation method of watermelon taste jam sandwich crispy rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410223404.7A CN103960591B (en) | 2014-05-23 | 2014-05-23 | The preparation method of watermelon taste jam sandwich crispy rice |
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| Publication Number | Publication Date |
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| CN103960591A true CN103960591A (en) | 2014-08-06 |
| CN103960591B CN103960591B (en) | 2015-09-09 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954795A (en) * | 2017-03-13 | 2017-07-18 | 浙江大学 | A kind of preparation method of steamed pork with salted dried mustard cabbage millet crisp crust |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2304257Y (en) * | 1997-07-14 | 1999-01-20 | 关恩泽 | Rice crust with fillings |
| CN1292235A (en) * | 1999-09-23 | 2001-04-25 | 张德玉 | Comprehensive utilization of watermelon juice and production method of its beverage and serier flour food made of it |
| CN101623067A (en) * | 2009-08-01 | 2010-01-13 | 胡志伟 | Fruity cake with wrapper |
| CN101647548A (en) * | 2009-08-25 | 2010-02-17 | 张勇 | Protogenic state fermenting type burdock-watermelon jam |
| CN103271113A (en) * | 2013-05-31 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Fruit bread and preparation method thereof |
-
2014
- 2014-05-23 CN CN201410223404.7A patent/CN103960591B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2304257Y (en) * | 1997-07-14 | 1999-01-20 | 关恩泽 | Rice crust with fillings |
| CN1292235A (en) * | 1999-09-23 | 2001-04-25 | 张德玉 | Comprehensive utilization of watermelon juice and production method of its beverage and serier flour food made of it |
| CN101623067A (en) * | 2009-08-01 | 2010-01-13 | 胡志伟 | Fruity cake with wrapper |
| CN101647548A (en) * | 2009-08-25 | 2010-02-17 | 张勇 | Protogenic state fermenting type burdock-watermelon jam |
| CN103271113A (en) * | 2013-05-31 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Fruit bread and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954795A (en) * | 2017-03-13 | 2017-07-18 | 浙江大学 | A kind of preparation method of steamed pork with salted dried mustard cabbage millet crisp crust |
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| CN103960591B (en) | 2015-09-09 |
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Effective date of registration: 20160427 Address after: 528400 No. 2, No. 19, No. two, Eurasia Road, national health base, Torch Development Zone, Guangdong, Zhongshan Province Patentee after: Zhongshan gastronomist Food Co., Ltd. Address before: Yinzhou District Shiqi street after 315153 Zhejiang city of Ningbo Province Cang Cun Patentee before: Ningbo Yinzhou Fengming Industrial Product Design Co., Ltd. |