CN106036474A - Processing method for vegetable-flavor rice crust - Google Patents
Processing method for vegetable-flavor rice crust Download PDFInfo
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- CN106036474A CN106036474A CN201610475960.2A CN201610475960A CN106036474A CN 106036474 A CN106036474 A CN 106036474A CN 201610475960 A CN201610475960 A CN 201610475960A CN 106036474 A CN106036474 A CN 106036474A
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- vegetable
- processing method
- oryza glutinosa
- flavor
- rice crust
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Abstract
The invention provides a processing method for a vegetable-flavor rice crust. The processing method comprises the following steps: 1) washing and cleaning sticky rice with clean water for removing impurities and sand; 2) putting the cleaned sticky rice into a pot, parboiling and taking out; 3) putting the parboiled sticky rice into a steamer for steaming; 4) crushing vegetables and stirring with the cooked sticky rice; 5) adding hotly melted shortening oil and uniformly stirring; 6) adding starch and uniformly stirring again; 7) flattening the mixture after being stirred; 8) cutting the raw material into slices; 9) frying the slices into pale yellow, taking out, removing redundant oil, taking out and standing; and 10) scattering a defined amount of seasoning on the products after standing, wherein the additive amount of the vegetables is 20-30% of the weight of the sticky rice. According to the processing method for the vegetable-flavor rice crust, provided by the invention, the vegetable-flavor rice crust can be processed, and the diversified flavor requirements of people can be met.
Description
Technical field
The processing method that the present invention relates to a kind of vegetable rice crust, belongs to food technology field.
Background technology
Rice crust is the snack food deeply liked by consumers in general, and rice crust quality is crisp, instant, nutritious, easy
In digestion, can not only be used for leisure food, dining table delicacies can be become again.
The rice crust sold in the market is mostly with rice, Semen setariae etc. as main material production, general except providing
Saccharide, fat, protein, outside the nutrient such as vitamin, then without other special tastes.Using raw material and nutritive value
Aspect has certain limitation, it is impossible to meet growing consumption market and taste demand that people update day by day.
Summary of the invention
In place of it is an object of the invention to overcome the deficiencies in the prior art, it is provided that the processing method of a kind of vegetable rice crust.
The processing method of the vegetable rice crust of the present invention, comprises the steps:
1) Oryza glutinosa is eluriated clean with clear water, remove impurity and sandstone；
2) Oryza glutinosa cleaned up is put in pot parboil, pull out；
3) Oryza glutinosa parboiled is put in steamer cook；
4) together will stir with the Oryza glutinosa cooked after grates vegetables；
5) add the shortening of heat fusing, stir；
6) starch, again uniform stirring are added；
7) mixture after stirring is firmly flattened；
8) material piece is cut into pieces；
9) small pieces exploding into light yellow pulling out, unnecessary oil is removed in control, stands after pulling out；
10) on the product after standing, appropriate flavouring agent is spread in painting；
The addition of described vegetable is the 20-30% of Oryza glutinosa weight.
The processing method of the vegetable rice crust of the present invention, it is possible to process the rice crust with vegetable taste, can meet people
The taste demand of diversification.
Detailed description of the invention
The processing method of the vegetable rice crust of the present invention, comprises the steps:
1) Oryza glutinosa is eluriated clean with clear water, remove impurity and sandstone；
2) Oryza glutinosa cleaned up is put in pot parboil, pull out；
3) Oryza glutinosa parboiled is put in steamer cook；
4) together will stir with the Oryza glutinosa cooked after grates vegetables；
5) add the shortening of heat fusing, stir；
6) starch, again uniform stirring are added；
7) mixture after stirring is firmly flattened；
8) material piece is cut into pieces；
9) small pieces exploding into light yellow pulling out, unnecessary oil is removed in control, stands after pulling out；
10) on the product after standing, appropriate flavouring agent is spread in painting.
The addition of described vegetable is the 20-30% of Oryza glutinosa weight.
Claims (1)
1. the processing method of a vegetable rice crust, it is characterised in that comprise the steps:
1) Oryza glutinosa is eluriated clean with clear water, remove impurity and sandstone；
2) Oryza glutinosa cleaned up is put in pot parboil, pull out；
3) Oryza glutinosa parboiled is put in steamer cook；
4) together will stir with the Oryza glutinosa cooked after grates vegetables；
5) add the shortening of heat fusing, stir；
6) starch, again uniform stirring are added；
7) mixture after stirring is firmly flattened；
8) material piece is cut into pieces；
9) small pieces exploding into light yellow pulling out, unnecessary oil is removed in control, stands after pulling out；
10) on the product after standing, appropriate flavouring agent is spread in painting；
The addition of described vegetable is the 20-30% of Oryza glutinosa weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610475960.2A CN106036474A (en) | 2016-06-27 | 2016-06-27 | Processing method for vegetable-flavor rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610475960.2A CN106036474A (en) | 2016-06-27 | 2016-06-27 | Processing method for vegetable-flavor rice crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036474A true CN106036474A (en) | 2016-10-26 |
Family
ID=57165829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610475960.2A Pending CN106036474A (en) | 2016-06-27 | 2016-06-27 | Processing method for vegetable-flavor rice crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036474A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353168A (en) * | 2019-06-15 | 2019-10-22 | 湖南飘香食品有限公司 | A kind of rice piece manufacture craft of vegetable flavor |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87106199A (en) * | 1987-09-05 | 1988-04-13 | 西安旅游食品厂 | The production method of crispy rice |
| DE69104272D1 (en) * | 1990-06-12 | 1994-11-03 | Xiuai Sun | Improved process for rice dishes. |
| CN102293383A (en) * | 2011-07-15 | 2011-12-28 | 安徽科技学院 | Vegetable crispy rice and its production method |
| CN103815291A (en) * | 2012-11-16 | 2014-05-28 | 屯留县老爷山生态农业综合开发有限公司 | Production method for rice crusts |
| CN105495341A (en) * | 2015-12-21 | 2016-04-20 | 沈文治成 | Sweet potato guoba |
-
2016
- 2016-06-27 CN CN201610475960.2A patent/CN106036474A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87106199A (en) * | 1987-09-05 | 1988-04-13 | 西安旅游食品厂 | The production method of crispy rice |
| DE69104272D1 (en) * | 1990-06-12 | 1994-11-03 | Xiuai Sun | Improved process for rice dishes. |
| CN102293383A (en) * | 2011-07-15 | 2011-12-28 | 安徽科技学院 | Vegetable crispy rice and its production method |
| CN103815291A (en) * | 2012-11-16 | 2014-05-28 | 屯留县老爷山生态农业综合开发有限公司 | Production method for rice crusts |
| CN105495341A (en) * | 2015-12-21 | 2016-04-20 | 沈文治成 | Sweet potato guoba |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353168A (en) * | 2019-06-15 | 2019-10-22 | 湖南飘香食品有限公司 | A kind of rice piece manufacture craft of vegetable flavor |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |
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| RJ01 | Rejection of invention patent application after publication |