CN106174003A - A kind of rice crust with sweet and sour flavor and preparation method thereof - Google Patents

A kind of rice crust with sweet and sour flavor and preparation method thereof Download PDF

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Publication number
CN106174003A
CN106174003A CN201610682395.7A CN201610682395A CN106174003A CN 106174003 A CN106174003 A CN 106174003A CN 201610682395 A CN201610682395 A CN 201610682395A CN 106174003 A CN106174003 A CN 106174003A
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Prior art keywords
parts
powder
sweet
oryza glutinosa
rice
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CN201610682395.7A
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Chinese (zh)
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方民宇
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方民宇
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Priority to CN201610682395.7A priority Critical patent/CN106174003A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of rice crust with sweet and sour flavor, be made up of following raw material: Oryza glutinosa, Semen setariae, Oryza glutinosa, red wine, beancurd soup, Oleum Arachidis hypogaeae semen, nutrient condiments;Its preparation method comprises the following steps: (1), produce nutrient condiments;(2), Oryza glutinosa, Semen setariae, Oryza glutinosa are cleaned mixing, add red wine, beancurd soup and suitable quantity of water and boil into rice grain, take out and air-dry, obtain standby rice grain;(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Oleum Arachidis hypogaeae semen, be then placed in baking box toasting, to ripe perfume (or spice), the rice crust that baking is good is taken out.The rice crust with sweet and sour flavor that the present invention makes, crisp, fragrant and pleasant to taste, unique flavor, rich in nutritive value, substantially increase production efficiency;Its technique is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, it is simple to popularization and application.

Description

A kind of rice crust with sweet and sour flavor and preparation method thereof
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of rice crust with sweet and sour flavor and preparation method thereof.
Background technology
Since history, pot meal bottom, when with iron pan boiling rice, is often against the rice crust of pot by people, bakes with low baking temperature Removing moisture, allow it naturally peel off, form brown and crisp dry rice crust, the most crisp taste is fragrant, is additionally favorable for preserving work and facilitates solid food.China's Chinese medicine Think, rice crust nature and flavor are sweet flat, and energy strengthening the spleen to promote digestion, antidiarrheal, for weakness of the spleen and stomach, dyspepsia, chronic diarrhea etc..Modern study is demonstrate,proved Real, by the rice crust of wink-dry, the carbohydrate contained in raw material, fat, protein, A, vitamin B group and calcium, potassium, The mineral such as ferrum, magnesium retains higher and nutritious, crisp, fragrant and pleasant to taste.Rice crust is the little food deeply liked by consumers in general at present Product, have 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 pursuing the peculiar flavour of food, rice crust in the market is less because of raw material variety, and nutritive value has certain limitation, also Lack unique local flavor, and manufacture method is complex, it is difficult to meet growing consumer market demand and people day by day The concept of modern health updated.
Summary of the invention
The technical problem to be solved is, the shortcoming overcoming above prior art, it is provided that a kind of technique was simply, both Abundant nutrition is had to have again the preparation method of rice crust with sweet and sour flavor of peculiar flavour.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of rice crust with sweet and sour flavor, is made up of the raw material of following weight portion:
Oryza glutinosa 40~60 parts, Semen setariae 20~40 parts, Oryza glutinosa 20~30 parts, red wine 5~10 parts, beancurd soup 10~20 parts, flower Oil generation 3~6 parts, nutrient condiments 5~10 parts;Described nutrient condiments includes the raw material of following weight: fish meat emulsion 30 ~60 parts, Rhizoma amorphophalli powder 10~20 parts, white sugar 1~2 parts, Sal 2~4 parts, peppery salty sauce 0.3~0.5 part, powder of Radix Puerariae 3~8 parts, Egg albumen powder 2~5 parts, Rhizoma Zingiberis Recens powder 0.2~0.5 part, Cortex Cinnamomi powder 0.2~0.5 part;
The preparation method of described rice crust with sweet and sour flavor, comprises the following steps:
(1), fish meat emulsion, Rhizoma amorphophalli powder, white sugar, Sal, peppery salty sauce, powder of Radix Puerariae, egg albumen powder, Rhizoma Zingiberis Recens powder, Cortex Cinnamomi powder are pressed After weight is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments;
(2), Oryza glutinosa, Semen setariae, Oryza glutinosa are cleaned mixing, add red wine, beancurd soup and suitable quantity of water and boil into rice grain, take out wind Dry, obtain standby rice grain;
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Semen arachidis hypogaeae Oil, is then placed in baking box toasting, and is taken out by the rice crust that baking is good to ripe perfume (or spice).
As preferably, the preparation of described fish meat emulsion includes, boils, enter pulverizer and carry out size degradation after being cleaned by the fresh flesh of fish, Prepare fish meat emulsion stand-by.
As preferably, in step (3), the baking temperature of described baking box is 200 DEG C~230 DEG C, during baking a length of 5~10 Minute.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the rice crust with sweet and sour flavor made, crisp, fragrant and pleasant to taste, unique flavor, Rich in nutritive value, avoids the loss of nutrition to greatest extent, meets health, nutrition modern food production theory, greatly Improve greatly production efficiency;Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, rule Generalized, factorial praluction, it is simple to popularization and application.
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 real in detail below Execute example.
Embodiment 1:
A kind of rice crust with sweet and sour flavor, is made up of the raw material of following weight portion:
Oryza glutinosa 40 parts, Semen setariae 20 parts, 20 parts of Oryza glutinosa, red wine 5 parts, beancurd soup 10 parts, Oleum Arachidis hypogaeae semen 3 parts, nutrient condiments 5 Part;Described nutrient condiments includes the raw material of following weight: fish meat emulsion 30 parts, Rhizoma amorphophalli powder 10 parts, white sugar 1 part, food Salt 2 parts, 0.3 part of peppery salty sauce, powder of Radix Puerariae 3 parts, egg albumen powder 2 parts, Rhizoma Zingiberis Recens powder 0.2 part, Cortex Cinnamomi powder 0.2 part;
The preparation method of described rice crust with sweet and sour flavor, comprises the following steps:
(1), fish meat emulsion, Rhizoma amorphophalli powder, white sugar, Sal, peppery salty sauce, powder of Radix Puerariae, egg albumen powder, Rhizoma Zingiberis Recens powder, Cortex Cinnamomi powder are pressed After weight is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments;
(2), Oryza glutinosa, Semen setariae, Oryza glutinosa are cleaned mixing, add red wine, beancurd soup and suitable quantity of water and boil into rice grain, take out wind Dry, obtain standby rice grain;
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Semen arachidis hypogaeae Oil, is then placed in baking box toasting, and is taken out by the rice crust that baking is good to ripe perfume (or spice).
The preparation of described fish meat emulsion includes, boils, enters pulverizer and carry out size degradation, prepare fish meat emulsion after being cleaned by the fresh flesh of fish Stand-by.
In step (3), the baking temperature of described baking box is 200 DEG C, during baking a length of 10 minutes.
Enforcement 2:
A kind of rice crust with sweet and sour flavor, is made up of the raw material of following weight portion:
Oryza glutinosa 60 parts, Semen setariae 40 parts, 30 parts of Oryza glutinosa, red wine 10 parts, beancurd soup 20 parts, Oleum Arachidis hypogaeae semen 6 parts, nutrient condiments 10 Part;Described nutrient condiments includes the raw material of following weight: fish meat emulsion 60 parts, Rhizoma amorphophalli powder 20 parts, white sugar 2 parts, food Salt 4 parts, 0.5 part of peppery salty sauce, powder of Radix Puerariae 8 parts, egg albumen powder 5 parts, Rhizoma Zingiberis Recens powder 0.5 part, Cortex Cinnamomi powder 0.5 part;
The preparation method of described rice crust with sweet and sour flavor, comprises the following steps:
(1), fish meat emulsion, Rhizoma amorphophalli powder, white sugar, Sal, peppery salty sauce, powder of Radix Puerariae, egg albumen powder, Rhizoma Zingiberis Recens powder, Cortex Cinnamomi powder are pressed After weight is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments;
(2), Oryza glutinosa, Semen setariae, Oryza glutinosa are cleaned mixing, add red wine, beancurd soup and suitable quantity of water and boil into rice grain, take out wind Dry, obtain standby rice grain;
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Semen arachidis hypogaeae Oil, is then placed in baking box toasting, and is taken out by the rice crust that baking is good to ripe perfume (or spice).
The preparation of described fish meat emulsion includes, boils, enters pulverizer and carry out size degradation, prepare fish meat emulsion after being cleaned by the fresh flesh of fish Stand-by.
In step (3), the baking temperature of described baking box is 230 DEG C, during baking a length of 5 minutes.
The rice crust with sweet and sour flavor that the present invention makes, crisp, fragrant and pleasant to taste, unique flavor, rich in nutritive value, to greatest extent Avoid the loss of nutrition, meet health, nutrition modern food production theory, substantially increase production efficiency;Its technique Simply, technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, it is simple to promoting should With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.

Claims (3)

1. a rice crust with sweet and sour flavor, it is characterised in that be made up of the raw material of following weight portion:
Oryza glutinosa 40~60 parts, Semen setariae 20~40 parts, Oryza glutinosa 20~30 parts, red wine 5~10 parts, beancurd soup 10~20 parts, Oleum Arachidis hypogaeae semen 3 ~6 parts, nutrient condiments 5~10 parts;Described nutrient condiments includes the raw material of following weight: fish meat emulsion 30~60 Part, Rhizoma amorphophalli powder 10~20 parts, white sugar 1~2 parts, Sal 2~4 parts, peppery salty sauce 0.3~0.5 part, powder of Radix Puerariae 3~8 parts, albumen Powder 2~5 parts, Rhizoma Zingiberis Recens powder 0.2~0.5 part, Cortex Cinnamomi powder 0.2~0.5 part;
The preparation method of described rice crust with sweet and sour flavor, comprises the following steps:
(1), by fish meat emulsion, Rhizoma amorphophalli powder, white sugar, Sal, peppery salty sauce, powder of Radix Puerariae, egg albumen powder, Rhizoma Zingiberis Recens powder, Cortex Cinnamomi powder by weight After part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments;
(2), Oryza glutinosa, Semen setariae, Oryza glutinosa are cleaned mixing, add red wine, beancurd soup and suitable quantity of water and boil into rice grain, take out and air-dry, Obtain standby rice grain;
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Oleum Arachidis hypogaeae semen, so After put in baking box and toast, to ripe perfume (or spice), the rice crust that baking is good is taken out.
The preparation method of a kind of rice crust with sweet and sour flavor the most according to claim 1, it is characterised in that: the preparation of described fish meat emulsion Including, boil after the fresh flesh of fish is cleaned, enter pulverizer and carry out size degradation, prepare fish meat emulsion stand-by.
The preparation method of a kind of rice crust with sweet and sour flavor the most according to claim 1, it is characterised in that: in step (3), described The baking temperature of baking box is 200 DEG C~230 DEG C, during baking a length of 5~10 minutes.
CN201610682395.7A 2016-08-17 2016-08-17 A kind of rice crust with sweet and sour flavor and preparation method thereof Withdrawn CN106174003A (en)

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CN201610682395.7A CN106174003A (en) 2016-08-17 2016-08-17 A kind of rice crust with sweet and sour flavor and preparation method thereof

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103053937A (en) * 2012-12-04 2013-04-24 宁波市鄞州风名工业产品设计有限公司 Codfish rice crust and method for making same
CN104286704A (en) * 2014-10-11 2015-01-21 赵敬哲 Purple sweet potato-meat floss rice crust and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103053937A (en) * 2012-12-04 2013-04-24 宁波市鄞州风名工业产品设计有限公司 Codfish rice crust and method for making same
CN104286704A (en) * 2014-10-11 2015-01-21 赵敬哲 Purple sweet potato-meat floss rice crust and preparation method thereof

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