CN103976282B - The preparation method of double-deck Fructus Citri grandis rice crust - Google Patents
The preparation method of double-deck Fructus Citri grandis rice crust Download PDFInfo
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- CN103976282B CN103976282B CN201410218933.8A CN201410218933A CN103976282B CN 103976282 B CN103976282 B CN 103976282B CN 201410218933 A CN201410218933 A CN 201410218933A CN 103976282 B CN103976282 B CN 103976282B
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- Prior art keywords
- fructus citri
- citri grandis
- slurry
- preparation
- water
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Classifications
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- 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
- 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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
Abstract
The preparation method that the invention discloses a kind of double-deck Fructus Citri grandis rice crust, it is prepared by following steps: 1) removed the peel, take meat by Fructus Citri grandis, breaks into Fructus Citri grandis juice standby; 2) take the same glutinous rice flour of Fructus Citri grandis juice, nigecose, butter, citric acid, that water is mixed into the first slurry is stand-by; 3) take the same millet powder of Fructus Citri grandis juice again, Yoghourt, citric acid, Mel, butter, Ovum Gallus domesticus album, water mixing reconcile into the half that the second slurry injects in food die groove to groove depth, then quick-freezing the second sizing material forming, water on the second slurry being filled in quick-freezing molding with the first slurry, put into baking in baking box; Not only the double-deck Fructus Citri grandis rice crust made by the present invention has abundant nutrition but also have peculiar flavour and mouthfeel.
Description
Technical field
The preparation method that the present invention relates to a kind of double-deck Fructus Citri grandis rice crust.
Background technology
Current rice crust is the snack food deeply liked by consumers in general, has the multiple products such as rice crust, millet crisp crust, soybean crisp crust, and dispensing is mainly with rice or face class, starch and flavor seasoning composition. Rice crust instant, be prone to digestion, leisure food can be become, dining table delicacies can be become again.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while also pursue the peculiar flavour of food, rice crust in the market is less because of raw material variety, nutritive value has certain limitation, and mouthfeel is single, and manufacture method is complex.
Summary of the invention
Not only first to be solved by this invention technical problem is that, the shortcoming overcoming above prior art: providing a kind of has abundant nutrition but also have the preparation method of double-deck Fructus Citri grandis rice crust of peculiar flavour and mouthfeel.
The technical solution of the present invention is as follows: the preparation method of a kind of double-deck Fructus Citri grandis rice crust, and it is prepared by following steps:
1) Fructus Citri grandis is removed the peel, taken meat, put into that to break into Fructus Citri grandis juice in beater standby;
2) take in step 1) the same glutinous rice flour of Fructus Citri grandis juice, nigecose, butter, the citric acid of preparation, that water is mixed into the first slurry is stand-by;
3) take in step 1) the same millet powder of Fructus Citri grandis juice of preparation again, Yoghourt, citric acid, Mel, butter, Ovum Gallus domesticus album, water mixing reconcile into the half that the second slurry injects in the food die groove of the wide 20mm deep 10mm of long 40mm to groove depth, then food die is put into together quick-freezing in the household freezer of-20 DEG C to-30 DEG C and within 10-20 minute, makes the second sizing material forming, finally take out food die, by step 2) in the first slurry of preparation water and be filled on the second slurry of quick-freezing molding until filling up food die groove, put into baking 5-10 minute in the baking box of 220-270 DEG C.
As preferably, step 2) in the percentage by weight of the first slurry consist of: Fructus Citri grandis juice 35-40%, glutinous rice flour 25-35%, nigecose 10-16%, butter 5-10%, citric acid 0.05-0.2%, water 8-12%.
In step 3), the percentage by weight of the second slurry consists of: Fructus Citri grandis juice 45-50%, millet powder 3-6%, Yoghourt 8-12%, citric acid 0.05-0.2%, Mel 6-10%, butter 5-10%, Ovum Gallus domesticus album 6-8%, water 8-10%.
The invention has the beneficial effects as follows: the double-deck Fructus Citri grandis rice crust made according to the method for the present invention can be maximally maintained the nutritional labeling of each raw material, by the synergism between the formula of science of the present invention and rational technique, effectively avoid the change of raw material nutrition leak in preparation process and local flavor, the present invention is by first watering baking together after the second layer again by ground floor slurry quick-freezing solidification, the high temperature loss of material nutrient component it is avoided that again while being prevented effectively from double-deck raw material mixing taint of odour, the rice crust made can effectively keep original local flavor and nutritional labeling, the proportioning of science combines unique technique, the typical local food that a kind of old children all likes has been increased newly for market, the manufacture method of the present invention is simply efficient simultaneously, substantially increase production efficiency.
Detailed description of the invention
With specific embodiment, the present invention is described in further details below, but the present invention is not only limited to specific examples below.
Embodiment one
A kind of preparation method of double-deck Fructus Citri grandis rice crust, it is prepared by following steps:
1) by fresh grapefruit peeling, seed, take meat, put into that to break into Fructus Citri grandis juice in beater standby;
2) take in step 1) the same glutinous rice flour of Fructus Citri grandis juice, nigecose, butter, the citric acid of preparation, that water is mixed into the first slurry is stand-by; The percentage by weight of described first slurry consists of: Fructus Citri grandis juice 35%, glutinous rice flour 35%, nigecose 10%, butter 10%, citric acid 0.05%, water 9.95%.
3) take in step 1) the same millet powder of Fructus Citri grandis juice of preparation again, Yoghourt, citric acid, Mel, butter, Ovum Gallus domesticus album, water mixing reconcile into the half that the second slurry injects in the food die groove of the wide 20mm deep 10mm of long 40mm to groove depth, then food die is put into together quick-freezing in the household freezer of-20 DEG C to-30 DEG C and within 10-20 minute, makes the second sizing material forming, finally take out food die, by step 2) in the first slurry of preparation water and be filled on the second slurry of quick-freezing molding until filling up food die groove, put into baking 5 minutes in the baking box of 270 DEG C; The percentage by weight of described second slurry consists of: Fructus Citri grandis juice 50%, millet powder 6%, Yoghourt 12%, citric acid 0.05%, Mel 7.95%, butter 7%, Ovum Gallus domesticus album 7%, water 10%.
Embodiment two
A kind of preparation method of double-deck Fructus Citri grandis rice crust, it is prepared by following steps:
1) by fresh grapefruit peeling, seed, take meat, put into that to break into Fructus Citri grandis juice in beater standby;
2) take in step 1) the same glutinous rice flour of Fructus Citri grandis juice, nigecose, butter, the citric acid of preparation, that water is mixed into the first slurry is stand-by; The percentage by weight of described first slurry consists of: Fructus Citri grandis juice 40%, glutinous rice flour 30%, nigecose 15%, butter 5%, citric acid 0.1%, water 9.9%.
3) take in step 1) the same millet powder of Fructus Citri grandis juice of preparation again, Yoghourt, citric acid, Mel, butter, Ovum Gallus domesticus album, water mixing reconcile into the half that the second slurry injects in the food die groove of the wide 20mm deep 10mm of long 40mm to groove depth, then food die is put into together quick-freezing in the household freezer of-30 DEG C and within 20 minutes, makes the second sizing material forming, finally take out food die, by step 2) in the first slurry of preparation water and be filled on the second slurry of quick-freezing molding until filling up food die groove, put into baking 10 minutes in the baking box of 220 DEG C; The percentage by weight of described second slurry consists of: Fructus Citri grandis juice 45%, millet powder 6%, Yoghourt 12%, citric acid 0.05%, Mel 8.95%, butter 10%, Ovum Gallus domesticus album 8%, water 10%.
Embodiment three
A kind of preparation method of double-deck Fructus Citri grandis rice crust, it is prepared by following steps:
1) by fresh grapefruit peeling, seed, take meat, put into that to break into Fructus Citri grandis juice in beater standby;
2) take in step 1) the same glutinous rice flour of Fructus Citri grandis juice, nigecose, butter, the citric acid of preparation, that water is mixed into the first slurry is stand-by; The percentage by weight of described first slurry consists of: Fructus Citri grandis juice 37%, glutinous rice flour 33%, nigecose 13%, butter 7%, citric acid 0.05%, water 9.95%.
3) take in step 1) the same millet powder of Fructus Citri grandis juice of preparation again, Yoghourt, citric acid, Mel, butter, Ovum Gallus domesticus album, water mixing reconcile into the half that the second slurry injects in the food die groove of the wide 20mm deep 10mm of long 40mm to groove depth, then food die is put into together quick-freezing in the household freezer of-20 DEG C to-30 DEG C and within 10-20 minute, makes the second sizing material forming, finally take out food die, by step 2) in the first slurry of preparation water and be filled on the second slurry of quick-freezing molding until filling up food die groove, put into baking 8 minutes in the baking box of 260 DEG C; The percentage by weight of described second slurry consists of: Fructus Citri grandis juice 47%, millet powder 6%, Yoghourt 12%, citric acid 0.1%, Mel 6.9%, butter 10%, Ovum Gallus domesticus album 8%, water 10%.
Claims (1)
1. the preparation method of a double-deck Fructus Citri grandis rice crust, it is characterised in that: it is prepared by following steps:
1) Fructus Citri grandis is removed the peel, taken meat, put into that to break into Fructus Citri grandis juice in beater standby;
2) take step 1) in preparation the same glutinous rice flour of Fructus Citri grandis juice, nigecose, butter, citric acid, that water is mixed into the first slurry is stand-by;
3) take step 1 again) in the same millet powder of Fructus Citri grandis juice of preparation, Yoghourt, citric acid, Mel, butter, Ovum Gallus domesticus album, water mixing reconcile into the half that the second slurry injects in the food die groove of the wide 20mm deep 10mm of long 40mm to groove depth, then food die is put into together quick-freezing in the household freezer of-20 DEG C to-30 DEG C and within 10-20 minute, makes the second sizing material forming, finally take out food die, by step 2) in the first slurry of preparation water and be filled on the second slurry of quick-freezing molding until filling up food die groove, put into baking 5-10 minute in the baking box of 220-270 DEG C;
Step 2) in the percentage by weight of the first slurry consist of: Fructus Citri grandis juice 35-40%, glutinous rice flour 25-35%, nigecose 10-16%, butter 5-10%, citric acid 0.05-0.2%, water 8-12%;
Step 3) in the percentage by weight of the second slurry consist of: Fructus Citri grandis juice 45-50%, millet powder 3-6%, Yoghourt 8-12%, citric acid 0.05-0.2%, Mel 6-10%, butter 5-10%, Ovum Gallus domesticus album 6-8%, water 8-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410218933.8A CN103976282B (en) | 2014-05-23 | 2014-05-23 | The preparation method of double-deck Fructus Citri grandis rice crust |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410218933.8A CN103976282B (en) | 2014-05-23 | 2014-05-23 | The preparation method of double-deck Fructus Citri grandis rice crust |
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| CN103976282A CN103976282A (en) | 2014-08-13 |
| CN103976282B true CN103976282B (en) | 2016-06-08 |
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| CN109924483A (en) * | 2019-03-06 | 2019-06-25 | 吴鹏飞 | A kind of eating method of instant food |
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| CN1060950A (en) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | A kind of production method of rice-made food and equipment |
| CN1193682C (en) * | 2002-10-14 | 2005-03-23 | 陆成玉 | Convenient rice crusts and producing method thereof |
| KR101178618B1 (en) * | 2010-03-05 | 2012-08-30 | 웅진식품주식회사 | Cereal composition without colorant and preparation method of cereal |
| CN103053936B (en) * | 2012-12-04 | 2014-02-26 | 宁波市鄞州风名工业产品设计有限公司 | Rose-flavored rice crust and method for making same |
| CN103549287A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Walnut shaddock cake |
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Inventor after: Liu Weiling Inventor before: Lu Yusen |
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| TR01 | Transfer of patent right | ||
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Effective date of registration: 20170815 Address after: 150227 Heilongjiang province Wuchang City Town Village 19 shady shady River Village Patentee after: Liu Weiling 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. |
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Effective date of registration: 20180529 Address after: 216100 No. 78 Nanjing Road, Haimen town, Haimen, Nantong, Jiangsu Patentee after: Haimen Cang Yun Machinery Co., Ltd. Address before: 150227 19 villages in back Yin river village, back Shin River town, Wuchang City, Heilongjiang Patentee before: Liu Weiling |