CN105533101A - Rice cracker and production method of rice cracker - Google Patents
Rice cracker and production method of rice cracker Download PDFInfo
- Publication number
- CN105533101A CN105533101A CN201510950951.XA CN201510950951A CN105533101A CN 105533101 A CN105533101 A CN 105533101A CN 201510950951 A CN201510950951 A CN 201510950951A CN 105533101 A CN105533101 A CN 105533101A
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- Prior art keywords
- rice
- cake
- cracker
- parts
- brown sugar
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a rice cracker and a production method of the rice cracker. The rice cracker comprises the following raw materials in parts by weight: 480-520 parts of sticky rice, 100-150 parts of soybeans, 80-120 parts of rice bran, 80-120 parts of sesame seeds, 80-120 parts of brown sugar and 200 parts of water. The production method specially comprises the following steps: soaking the sticky rice, taking the soaked sticky rice out and then carrying out draining; steaming the sticky rice until the sticky rice is fully cooked and then beating the cooked sticky rice into a cake; pulping the soybeans into soybean milk; pouring the soybean milk into the beaten cake and then beating until the soybean milk and the cake are fully mixed; fully melting the brown sugar with boiling water for later use; dicing the cake; pouring the diced rice-cake into the rice bran, after the surfaces of the diced rice-cakes are dry, airing the diced rice-cakes with the rice bran until the rice crackers are dry and crispy; frying the rice-cakes in an iron pan containing river sands until the rice-cakes are expanded; screening off the rice bran and the sands with a sieve; heating the rice-cakes again in an empty pan on slow fire; spraying the brown-sugar liquid onto the rice crackers until the rice crackers are wet; sprinkling the sesame seeds onto the rice crackers; dishing the rice crackers in a big plate and then carrying out airing, so that the rice cracker is produced. The rice cracker is easy in operation, free of any preservative, unique in production method, crispy and sweet in mouthfeel and long in aftertaste.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of rice cracker, also relate to and preparation method thereof simultaneously.
Background technology
Rice cracker, as a kind of traditional snacks, rice cracker crisp sweet, the advantage such as inexpensive, easy to carry, common quite being got consumer reception by the rice-fruit-kind food of the mixed-forming such as puffed rice, glutinous rice on market, meet the requirement of the different consumer group, very popular.Market is only only limitted to utilize fried mode to the improvement of its mouthfeel, but the nutritive value of fried product is had a greatly reduced quality, along with the raising of national health consciousness, the market of fried food has a declining tendency.Along with improving constantly of people's living standard, consumer is while requiring more tastes, leisure food is had higher requirement, wish while trial test is delicious, a greater variety of nutritional labeling can be rich in again, wish food health simultaneously, pure natural raw material can be adopted to make, do not add any anticorrisive agent.
Summary of the invention
The object of the present invention is to provide that a kind of taste enriches, nutritional labeling is high, not containing the rice cracker of anticorrisive agent.
Another object of the present invention is to the preparation method that this rice cracker is provided.
A kind of rice cracker of the present invention, by weight, comprises following raw material:
Glutinous rice 480-520 part, soya bean 100-150 part, rice bran 80-120 part, sesame 80-120 part, brown sugar 80-120 part, 200 parts, water.
Above-mentioned a kind of rice cracker, by weight, comprises following raw material:
500 parts, glutinous rice, soya bean 125 parts, 100 parts, rice bran, sesame 100 parts, 100 parts, brown sugar.
The preparation method of a kind of rice cracker of the present invention, comprises the following steps:
(1) get by following weight portion: glutinous rice 480-520 part, soya bean 100-150 part, rice bran 80-120 part, sesame 80-120 part, brown sugar 80-120 part;
(2) glutinous rice is soaked 6-10 hour, the glutinous rice after soaking is pulled out be placed in slip through the net in be filtered dry, put into steamer boiling 20-30 minute after glutinous rice is ripe, impact glutinous rice becomes cake shape;
(3) soya bean is broken into soya-bean milk for subsequent use;
(4) soya-bean milk is poured in the cake that step (2) accomplishes fluently and beat again together, until soya-bean milk and cake merge evenly completely;
(5) in brown sugar, add the boiling water of 180-220 part, brown sugar is melted completely rear for subsequent use;
(6) with rod, the cake containing soya-bean milk is rolled into the bulk of 1 cm thick, then be cut into the fourth shape rice cake of 1 × 1 centimetre of size by knife;
(7) fourth shape rice cake is all poured in rice bran roll back and forth, until after fourth shape rice cake surface becomes drying, to the fourth shape rice cake airing of rice bran be wrapped with until rice cracker is clear-cut, then make popular at iron pan with being equipped with 1/3rd graininess river sands, rice cracker is put into pot to stir-fry foaming, with sieve rice bran and sand screened out and to be reentered in empty pot low baking temperature heating again, brown sugar water is sprayed on rice cracker and soak, more evenly sprinkle sesame pour into dry in deep bid after both.
The preparation method of above-mentioned a kind of rice cracker, in wherein said step (7) according to 1:0.5 ratio brown sugar water sprayed into rice cracker soaks best, rice cracker and sesame best in 1:0.2 ratio.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: rice cracker provided by the present invention adopts glutinous rice, soya bean, rice bran, sesame, brown sugar to be raw material, owing to adopting technique scheme, the present invention can be made easy and simple to handle, adopt pure natural raw material to make, do not add any anticorrisive agent, not only preparation method is unique but also its mouthfeel is crisp, crisp, sweet, long times of aftertaste, is the desirable food of people's amusement and recreation.
Detailed description of the invention
embodiment 1:
A preparation method for rice cracker, comprises the following steps:
(1) take: glutinous rice 480g, soya bean 150g, rice bran 80g, sesame 120g, brown sugar 80g;
(2) glutinous rice is soaked 6 hours, the glutinous rice after soaking is pulled out be placed in slip through the net in be filtered dry, put into steamer boiling 30 minutes after glutinous rice is ripe, impact glutinous rice becomes cake shape;
(3) soya bean is broken into soya-bean milk for subsequent use;
(4) soya-bean milk that just step (3) makes is poured in the cake that step (2) accomplishes fluently and is beaten together, until soya-bean milk and cake merge evenly completely again;
(5) in brown sugar, add the boiling water of 180g, brown sugar is melted completely rear for subsequent use;
(6) with rod, the cake containing soya-bean milk is rolled into the bulk of 1 cm thick, then be cut into the fourth shape rice cake of 1 × 1 centimetre of size by knife;
(7) fourth shape rice cake is all poured in rice bran roll back and forth, until after fourth shape rice cake surface becomes drying, to the fourth shape rice cake airing of rice bran be wrapped with until rice cracker is clear-cut, then make popular at iron pan with being equipped with 1/3rd graininess river sands, rice cracker is put into pot to stir-fry foaming, with sieve rice bran and sand screened out and to be reentered in empty pot low baking temperature heating again, brown sugar water is sprayed on rice cracker and soak, more evenly sprinkle sesame pour into dry in deep bid after both.
embodiment 2:
A preparation method for rice cracker, comprises the following steps:
(1) take: glutinous rice 500g, soya bean 125g, rice bran 100g, sesame 100g, brown sugar 100g;
(2) glutinous rice is soaked 8 hours, the glutinous rice after soaking is pulled out be placed in slip through the net in be filtered dry, put into steamer boiling 25 minutes after glutinous rice is ripe, impact glutinous rice becomes cake shape;
(3) soya bean is broken into soya-bean milk for subsequent use;
(4) the soya-bean milk soya-bean milk that step (3) makes is poured in the cake that step (2) accomplishes fluently and beat again together, until soya-bean milk and cake merge evenly completely;
(5) in brown sugar, add the boiling water of 200g, brown sugar is melted completely rear for subsequent use;
(6) with rod, the cake containing soya-bean milk is rolled into the bulk of 1 cm thick, then be cut into the fourth shape rice cake of 1 × 1 centimetre of size by knife;
(7) fourth shape rice cake is all poured in rice bran roll back and forth, until after fourth shape rice cake surface becomes drying, to the fourth shape rice cake airing of rice bran be wrapped with until rice cracker is clear-cut, then make popular at iron pan with being equipped with 1/3rd graininess river sands, rice cracker is put into pot to stir-fry foaming, with sieve rice bran and sand screened out and to be reentered in empty pot low baking temperature heating again, brown sugar water is sprayed on rice cracker and soak, more evenly sprinkle sesame pour into dry in deep bid after both.
embodiment 3:
A preparation method for rice cracker, comprises the following steps:
(1) take: glutinous rice 520g, soya bean 100g, rice bran 120g, sesame 80g, brown sugar 120g;
(2) glutinous rice is soaked 10 hours, the glutinous rice after soaking is pulled out be placed in slip through the net in be filtered dry, put into steamer boiling 20 minutes after glutinous rice is ripe, impact glutinous rice becomes cake shape;
(3) soya bean is broken into soya-bean milk for subsequent use;
(4) soya-bean milk that step (3) makes is poured in the cake that step (2) accomplishes fluently and beat again together, until soya-bean milk and cake merge evenly completely;
(5) in brown sugar, add the boiling water of 220g, brown sugar is melted completely rear for subsequent use;
(6) with rod, the cake containing soya-bean milk is rolled into the bulk of 1 cm thick, then be cut into the fourth shape rice cake of 1 × 1 centimetre of size by knife;
(7) fourth shape rice cake is all poured in rice bran roll back and forth, until after fourth shape rice cake surface becomes drying, to the fourth shape rice cake airing of rice bran be wrapped with until rice cracker is clear-cut, then make popular at iron pan with being equipped with 1/3rd graininess river sands, rice cracker is put into pot to stir-fry foaming, with sieve rice bran and sand screened out and to be reentered in empty pot low baking temperature heating again, brown sugar water is sprayed on rice cracker and soak, more evenly sprinkle sesame pour into dry in deep bid after both.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (4)
1. a rice cracker, by weight, comprises following raw material:
Glutinous rice 480-520 part, soya bean 100-150 part, rice bran 80-120 part, sesame 80-120 part, brown sugar 80-120 part.
2. a kind of rice cracker as claimed in claim 1, by weight, comprises following raw material:
500 parts, glutinous rice, soya bean 125 parts, 100 parts, rice bran, sesame 100 parts, 100 parts, brown sugar.
3. a preparation method for rice cracker, comprises the following steps:
(1) get by following weight portion: glutinous rice 480-520 part, soya bean 100-150 part, rice bran 80-120 part, sesame 80-120 part, brown sugar 80-120 part;
(2) glutinous rice is soaked 6-10 hour, the glutinous rice after soaking is pulled out be placed in slip through the net in be filtered dry, put into steamer boiling 20-30 minute after glutinous rice is ripe, impact glutinous rice becomes cake shape;
(3) soya bean is broken into soya-bean milk for subsequent use;
(4) soya-bean milk is poured in the cake that step (2) accomplishes fluently and beat again together, until soya-bean milk and cake merge evenly completely;
(5) in brown sugar, add the boiling water of 180-220 part, brown sugar is melted completely rear for subsequent use;
(6) with rod, the cake containing soya-bean milk is rolled into the bulk of 1 cm thick, then be cut into the fourth shape rice cake of 1 × 1 centimetre of size by knife;
(7) fourth shape rice cake is all poured in rice bran roll back and forth, until after fourth shape rice cake surface becomes drying, to the fourth shape rice cake airing of rice bran be wrapped with until rice cracker is clear-cut, then make popular at iron pan with being equipped with 1/3rd graininess river sands, rice cracker is put into pot to stir-fry foaming, with sieve rice bran and sand screened out and to be reentered in empty pot low baking temperature heating again, brown sugar water is sprayed on rice cracker and soak, more evenly sprinkle sesame pour into dry in deep bid after both.
4. the preparation method of a kind of rice cracker as claimed in claim 3, is characterized in that: described rice cracker and the ratio of brown sugar water are 1:0.5, and the ratio of rice cracker and sesame is 1:0.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950951.XA CN105533101A (en) | 2015-12-19 | 2015-12-19 | Rice cracker and production method of rice cracker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950951.XA CN105533101A (en) | 2015-12-19 | 2015-12-19 | Rice cracker and production method of rice cracker |
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| CN105533101A true CN105533101A (en) | 2016-05-04 |
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| CN201510950951.XA Pending CN105533101A (en) | 2015-12-19 | 2015-12-19 | Rice cracker and production method of rice cracker |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561773A (en) * | 2016-10-31 | 2017-04-19 | 望谟县民族特色食品板陈糕点厂 | Fried glutinous rice balls with sesame and fabrication method thereof |
| CN115251293A (en) * | 2022-07-26 | 2022-11-01 | 安顺学院 | Preparation method of edible insect special rectangular bag rice cake |
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| JPH0829050B2 (en) * | 1988-09-21 | 1996-03-27 | 正田醤油株式会社 | Method for producing non-deliquescent rice snack food |
| JPH10201420A (en) * | 1997-01-20 | 1998-08-04 | Isao Ishihara | Manufacture of rice cracker |
| JPH11346662A (en) * | 1998-06-12 | 1999-12-21 | Kameda Seika Co Ltd | Production of and production unit for rice cracker |
| JP2005318813A (en) * | 2004-05-06 | 2005-11-17 | Kameda Seika Co Ltd | Germinated beans, germinated bean-containing rice confectionery and method for producing the confectionery |
| CN101692862A (en) * | 2009-11-10 | 2010-04-14 | 冯来申 | High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation |
| CN101756103A (en) * | 2009-12-11 | 2010-06-30 | 安徽阿幸食品有限公司 | Rice food and production method thereof |
| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
| CN102132837A (en) * | 2011-03-30 | 2011-07-27 | 苏州口水娃食品有限公司 | Rice fruit and preparing method thereof |
| CN102177947A (en) * | 2011-05-11 | 2011-09-14 | 朱月恒 | Woolly transparent rice cracker |
| CN103478565A (en) * | 2013-09-30 | 2014-01-01 | 贵州旭阳食品（集团）有限公司 | Preparation method of yellow rice cake |
| CN103493956A (en) * | 2013-09-30 | 2014-01-08 | 贵州省黎平县侗乡米业有限公司 | Method for preparing Dong cake |
-
2015
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Patent Citations (11)
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| JPH0829050B2 (en) * | 1988-09-21 | 1996-03-27 | 正田醤油株式会社 | Method for producing non-deliquescent rice snack food |
| JPH10201420A (en) * | 1997-01-20 | 1998-08-04 | Isao Ishihara | Manufacture of rice cracker |
| JPH11346662A (en) * | 1998-06-12 | 1999-12-21 | Kameda Seika Co Ltd | Production of and production unit for rice cracker |
| JP2005318813A (en) * | 2004-05-06 | 2005-11-17 | Kameda Seika Co Ltd | Germinated beans, germinated bean-containing rice confectionery and method for producing the confectionery |
| CN101692862A (en) * | 2009-11-10 | 2010-04-14 | 冯来申 | High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation |
| CN101756103A (en) * | 2009-12-11 | 2010-06-30 | 安徽阿幸食品有限公司 | Rice food and production method thereof |
| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
| CN102132837A (en) * | 2011-03-30 | 2011-07-27 | 苏州口水娃食品有限公司 | Rice fruit and preparing method thereof |
| CN102177947A (en) * | 2011-05-11 | 2011-09-14 | 朱月恒 | Woolly transparent rice cracker |
| CN103478565A (en) * | 2013-09-30 | 2014-01-01 | 贵州旭阳食品（集团）有限公司 | Preparation method of yellow rice cake |
| CN103493956A (en) * | 2013-09-30 | 2014-01-08 | 贵州省黎平县侗乡米业有限公司 | Method for preparing Dong cake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561773A (en) * | 2016-10-31 | 2017-04-19 | 望谟县民族特色食品板陈糕点厂 | Fried glutinous rice balls with sesame and fabrication method thereof |
| CN115251293A (en) * | 2022-07-26 | 2022-11-01 | 安顺学院 | Preparation method of edible insect special rectangular bag rice cake |
| CN115251293B (en) * | 2022-07-26 | 2023-04-28 | 安顺学院 | Preparation method of edible insect special long square bag cake |
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