CN103989086B - The preparation method of grape flavor jam sandwich crispy rice - Google Patents
The preparation method of grape flavor jam sandwich crispy rice Download PDFInfo
- Publication number
- CN103989086B CN103989086B CN201410219493.8A CN201410219493A CN103989086B CN 103989086 B CN103989086 B CN 103989086B CN 201410219493 A CN201410219493 A CN 201410219493A CN 103989086 B CN103989086 B CN 103989086B
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- China
- Prior art keywords
- grape
- flavor jam
- grape flavor
- musculus cutaneus
- jam
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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
-
- 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
Abstract
The invention discloses a kind of preparation method of grape flavor jam sandwich crispy rice, it comprises the following steps: 1) first removed the peel, get meat by grape, put into beater and break into grape dip, filters, is divided into grape juice and treaster; 2) treaster is poured in pot stir-fry, add white granulated sugar, jelly powder and citric acid, make grape flavor jam; 3) get grape juice, then add rice meal, coarse rice powder, citric acid, honey, cream, egg white, be mixed into dough, be divided into fritter, be pressed into musculus cutaneus; 4) grape flavor jam is brushed uniformly on musculus cutaneus, the mass ratio of described grape flavor jam and musculus cutaneus is 1:3-4, the musculus cutaneus doubling scribbling grape flavor jam one side is obtained accompanying the musculus cutaneus of grape flavor jam for 3 ~ 5 times, put into household freezer freezing, finally put into baking box baking; 5) after being cooled to room temperature, vacuum packaging.The grape flavor jam sandwich crispy rice made by the present invention has the advantages that to make simple, nutritious, unique 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 grape flavor jam sandwich crispy rice.
Background technology
Current crispy rice is deeply by the pot foods that consumers in general like, 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, dining table delicacies can be become again.
Along with growth in the living standard, the requirement of people to daily bread improves constantly, be particular about balanced in nutrition while also pursue peculiar flavour and the mouthfeel of food, 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, the preparation method of the grape flavor jam sandwich crispy rice providing a kind of existing abundant nutrition to have again peculiar flavour.
For solving the problems of the technologies described above, technical scheme provided by the invention is:
A preparation method for grape flavor jam sandwich crispy rice, it comprises the following steps:
1) first grape is removed the peel, got meat, put into beater and break into grape dip, filter, be divided into grape juice and treaster, stand-by;
2) by step 1) obtained treaster pours in pot and stir-fries, add white granulated sugar, jelly powder and citric acid, make grape flavor jam, stand-by; The percentage by weight of each component of described grape flavor jam is: treaster 60 ~ 75%, white granulated sugar 10 ~ 15%, jelly powder 15 ~ 25%, citric acid 0.1 ~ 0.5%;
3) step 1 is got) obtained grape juice, then add rice meal, coarse rice powder, citric acid, honey, cream, egg white, and be mixed into dough, dough is divided into fritter, be pressed into mould the musculus cutaneus that thickness is 1 ~ 3 millimeter, stand-by; The percentage by weight of each component of described dough is: grape juice 10 ~ 25%, rice meal 35 ~ 45%, coarse rice powder 25 ~ 35%, citric acid 0.05 ~ 0.2%, honey 1 ~ 5%, cream 1 ~ 5%, egg white 1 ~ 5%;
4) by step 2) obtained grape flavor jam brushes uniformly in step 3) on obtained musculus cutaneus, the mass ratio of described grape flavor jam and musculus cutaneus is 1:3-4, the musculus cutaneus doubling scribbling grape flavor jam one side is obtained accompanying the musculus cutaneus of grape flavor jam for 3 ~ 5 times, then 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;
5) after being cooled to room temperature, vacuum packaging.
Further, step 2) described in the percentage by weight of each component of grape flavor jam be: treaster 63 ~ 69%, white granulated 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: grape juice 15 ~ 20%, rice meal 38 ~ 42%, coarse rice powder 27 ~ 33%, citric acid 0.1 ~ 0.15%, honey 2 ~ 4%, cream 3 ~ 5%, egg white 2 ~ 4%.
Step 4) in the musculus cutaneus accompanying grape flavor jam was first put into the object of household freezer freezing a period of time before baking is to shape, prevent grape flavor jam from flowing out.
After adopting above structure, tool of the present invention has the following advantages: the grape flavor jam sandwich crispy rice made according to method of the present invention farthest can keep original local flavor and the nutritional labeling of grape, by the formula of science of the present invention and the synergy reasonably between technique, effectively avoid the nutrition leak of grape in preparation process and the change of local flavor, the present invention is directed to the nutrition leak degree of grape in preparation process, grape flavor jam is being made and last baking becomes in crispy rice process to keep original local flavor and nutritional labeling in order to make grape, the present invention proposes the method preparing grape flavor jam sandwich crispy rice and the science providing grape and other components is selected 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, substantially increase production efficiency.
Detailed description of the invention
Below in conjunction with specific embodiment, further explanation is made to the present invention:
Embodiment 1
A preparation method for grape flavor jam sandwich crispy rice, it comprises the following steps:
1) first grape is removed the peel, got meat, put into beater and break into grape dip, filter, be divided into grape juice and treaster, stand-by;
2) by step 1) 0.65 kilogram of obtained treaster pours in pot and stir-fries, add 0.137 kilogram of white granulated sugar, 0.21 kilograms of pectin powder and 0.003 kilogram of citric acid, make grape flavor jam, stand-by;
3) step 1 is got) obtained 1.8 kilograms of grape juices, add 4.1 kilograms of rice meals, 3.15 kilograms of coarse rice powders, 0.01 kilogram of citric acid, 0.24 kilogram of honey, 0.4 kilogram of cream, 0.3 kilogram of egg white again, be mixed into dough, dough is divided into fritter, the musculus cutaneus that thickness is 3 millimeters is pressed into mould, stand-by;
4) by step 2) obtained grape flavor jam brushes uniformly in step 3) on obtained musculus cutaneus, the mass ratio of described grape flavor jam and musculus cutaneus is 1:3, the musculus cutaneus doubling scribbling grape flavor jam one side is obtained accompanying the musculus cutaneus of grape flavor jam for 3 times, then put into freezing 15 minutes of the household freezer of-30 DEG C, finally put into the baking box baking 10 minutes of 250 DEG C;
5) after being cooled to room temperature, vacuum packaging.
Embodiment 2
A preparation method for grape flavor jam sandwich crispy rice, it comprises the following steps:
1) first grape is removed the peel, got meat, put into beater and break into grape dip, filter, be divided into grape juice and treaster, stand-by;
2) by step 1) 0.7 kilogram of obtained treaster pours in pot and stir-fries, add 0.1 kilogram of white granulated sugar, 0.195 kilograms of pectin powder and 0.005 kilogram of citric acid, make grape flavor jam, stand-by;
3) step 1 is got) obtained 2 kilograms of grape juices, add 4.5 kilograms of rice meals, 2.5 kilograms of coarse rice powders, 0.01 kilogram of citric acid, 0.14 kilogram of honey, 0.5 kilogram of cream, 0.35 kilogram of egg white again, be mixed into dough, dough is divided into fritter, the musculus cutaneus that thickness is 2 millimeters is pressed into mould, stand-by;
4) by step 2) obtained grape flavor jam brushes uniformly in step 3) on obtained musculus cutaneus, the mass ratio of described grape flavor jam and musculus cutaneus is 1:3, the musculus cutaneus doubling scribbling grape flavor jam one side is obtained accompanying the musculus cutaneus of grape flavor jam for 4 times, then put into freezing 20 minutes of the household freezer of-20 DEG C, finally put into the baking box baking 7 minutes of 270 DEG C;
5) after being cooled to room temperature, vacuum packaging.
Embodiment 3
A preparation method for grape flavor jam sandwich crispy rice, it comprises the following steps:
1) first grape is removed the peel, got meat, put into beater and break into grape dip, filter, be divided into grape juice and treaster, stand-by;
2) by step 1) 0.6 kilogram of obtained treaster pours in pot and stir-fries, add 0.148 kilogram of white granulated sugar, 0.25 kilograms of pectin powder and 0.002 kilogram of citric acid, make grape flavor jam, stand-by;
3) step 1 is got) obtained 2 kilograms of grape juices, add 3.5 kilograms of rice meals, 3.5 kilograms of coarse rice powders, 0.02 kilogram of citric acid, 0.1 kilogram of honey, 0.5 kilogram of cream, 0.38 kilogram of egg white again, be mixed into dough, dough is divided into fritter, the musculus cutaneus that thickness is 1 millimeter is pressed into mould, stand-by;
4) by step 2) obtained grape flavor jam brushes uniformly in step 3) on obtained musculus cutaneus, the mass ratio of described grape flavor jam and musculus cutaneus is 1:4, the musculus cutaneus doubling scribbling grape flavor jam one side is obtained accompanying the musculus cutaneus of grape flavor jam for 4 times, then put into freezing 15 minutes of the household freezer of-25 DEG C, finally put into the baking box baking 12 minutes of 230 DEG C;
5) after being cooled to room temperature, vacuum packaging.
Claims (2)
1. a preparation method for grape flavor jam sandwich crispy rice, is characterized in that: described crispy rice comprises the following steps:
1) first grape is removed the peel, got meat, put into beater and break into grape dip, filter, be divided into grape juice and treaster, stand-by;
2) by step 1) obtained treaster pours in pot and stir-fries, add white granulated sugar, jelly powder and citric acid, make grape flavor jam, stand-by; The percentage by weight of each component of described grape flavor jam is: treaster 60 ~ 75%, white granulated sugar 10 ~ 15%, jelly powder 15 ~ 25%, citric acid 0.1 ~ 0.5%, and the percentage by weight sum of above-mentioned each component is 100%;
3) step 1 is got) obtained grape juice, then add rice meal, coarse rice powder, citric acid, honey, cream, egg white, and be mixed into dough, dough is divided into fritter, be pressed into mould the musculus cutaneus that thickness is 1 ~ 3 millimeter, stand-by; The percentage by weight of each component of described dough is: grape juice 10 ~ 25%, rice meal 35 ~ 45%, coarse rice powder 25 ~ 35%, citric acid 0.05 ~ 0.2%, honey 1 ~ 5%, cream 1 ~ 5%, egg white 1 ~ 5%, the percentage by weight sum of above-mentioned each component is 100%;
4) by step 2) obtained grape flavor jam brushes uniformly in step 3) on obtained musculus cutaneus, the mass ratio of described grape flavor jam and musculus cutaneus is 1:3-4, the musculus cutaneus doubling scribbling grape flavor jam one side is obtained accompanying the musculus cutaneus of grape flavor jam for 3 ~ 5 times, then 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;
5) after being cooled to room temperature, vacuum packaging.
2. the preparation method of grape flavor 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 grape flavor jam be: treaster 63 ~ 69%, white granulated sugar 12 ~ 14%, jelly powder 18 ~ 23%, citric acid 0.2 ~ 0.4%, the percentage by weight sum of above-mentioned each component is 100%; Step 3) described in the percentage by weight of each component of dough be: grape juice 15 ~ 20%, rice meal 38 ~ 42%, coarse rice powder 27 ~ 33%, citric acid 0.1 ~ 0.15%, honey 2 ~ 4%, cream 3 ~ 5%, egg white 2 ~ 4%, the percentage by weight sum of above-mentioned each component is 100%.
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| CN103989086A CN103989086A (en) | 2014-08-20 |
| CN103989086B true CN103989086B (en) | 2016-01-20 |
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| CN105394676A (en) * | 2015-11-24 | 2016-03-16 | 全椒县荣昌葡萄种植专业合作社 | Method for making grape jam through waste grape pomace |
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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 |
| CN201797933U (en) * | 2010-09-15 | 2011-04-20 | 丰明财 | Chewy glutinous rice bean cake |
| 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 |
| CN103719824A (en) * | 2013-12-19 | 2014-04-16 | 芜湖佳诚电子科技有限公司 | Fruity mushroom rice cake and preparation method thereof |
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Effective date of registration: 20161128 Address after: The head Zhen Gao Zhuang village in Rugao City, Jiangsu province 226500 Nantong city 21 Group No. 13 Patentee after: Nantong Sheng Xin 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. |
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Granted publication date: 20160120 Termination date: 20210523 |