CN1061832C - Natural full nutrient rice crust and its producing method - Google Patents
Natural full nutrient rice crust and its producing method Download PDFInfo
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- CN1061832C CN1061832C CN96118889A CN96118889A CN1061832C CN 1061832 C CN1061832 C CN 1061832C CN 96118889 A CN96118889 A CN 96118889A CN 96118889 A CN96118889 A CN 96118889A CN 1061832 C CN1061832 C CN 1061832C
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Abstract
The present invention relates to natural full nutrient crispy rice and a producing method thereof, which belongs to the technical field of food and the food production thereof. Rice, beans or mixing materials of rice and beans are used as main materials, natural nutritive materials, such as beans, nuts, small dried shrimp powder, plant protein powder, grain germ powder, fresh bone calcium powder, liver powder of livestock and poultries, marine algae powder, spirulina powder, etc., are used for supplementing nutrition and flavoring the crispy rice, and the nutrition is balanced and comprehensive. In the production, the rice and bean materials are steamed and ripened twice, natural nutrition supplement and flavoring are carried out for three times at different processing stages. The present invention provides crispy rice sheets, finished products of crispy rice cakes, baked crispy rice sheet dough and semi-products of crispy rice biscuits.
Description
The invention belongs to the food production technology field, particularly relate to the production method of multiple slaking of a kind of crispy rice and multiple seasoning.
Multiple products such as existing in the market rice crust, millet crisp crust, soybean crispy rice, swollen cooked rice crust, batching is mainly formed with rice or Noodles, starch and flavor seasoning, the document that has discloses the fortification scheme, mainly uses food enrichments such as lactic acid class, grape carbohydrate, vitamins.Along with growth in the living standard, people are to the pot foods except that daily meals, accesary foods not only is particular about local flavor, more pay attention to the nutrition of food and the equilibrium of nutrition, but the daily dietary nutrition structure of most of people is unreasonable, general calcium deficiency among the crowd has appearred, iron, iodine, retinol, micro element mineral and vitamins such as riboflavin, at adolescent student, children, old age is the most obvious, according to newpapers and periodicals such as " Journals of Nutrition ", below seven years old among the children micro elements needed by human always the shortage rate just account for more than 81%, and the crispy rice product is popular typical local food, the edible object of consumption is all-ages, in the majority with adolescent student and children, so at the nutrient that people generally lack and needs replenish, the crispy rice product is transformed to full flavour nutrient by flavor type, and the full nutritional value that improves the crispy rice product is significant.
Purpose of the present invention in conjunction with the unbalanced nutrient that lacks with human body of the general nutrition of people, has proposed to use the natural nutrition material, increases the nutritional labeling and the content of crispy rice product, the crispy rice new varieties that provide natural full nutrient type and flavor type to combine.
Another object of the present invention is the characteristic in conjunction with the natural full nutrient material, has proposed the production method of natural full nutrient rice crust.
The objective of the invention is to adopt following technical scheme to realize; 1, natural full nutrient rice crust is characterized in that comprising compositions such as following material;
Rice class beans or rice beans mixed material shelled sesame walnut kernel shelled peanut debittering almond starch
Dried small shrimp powder plant protein powder grain germ powder konjaku flour algin pumpkin powder leavening agent
Bright bone calcium powder livestock and poultry hepar siccatum sesame pulverized sugar jujube powder almond powder seawood meal spirulina powder
Extractive iodin-salt monosodium glutamate vegetable oil flavoring nutrition fortifier 2, above-mentioned natural full nutrient rice crust is characterized in that:
Major ingredient; Rice class, beans or rice beans mixed material 50-85%
Natural nutrition is augmented and the seasoning material for the first time;
Beans material 0-10% shelled sesame 1-10% walnut kernel 0-10%
Shelled peanut 0-10% debittering almond 0.1-1%
Auxiliary material; Starch 5-15% natural nutrition for the second time augments and the seasoning material; In the dried small shrimp powder 1-8% plant protein powder 1-1 0% grain germ powder 1-10% konjaku flour 0.5-5 ‰ algin 0-0.5% pumpkin powder 0-10% leavening agent 0.1-0.5% extractive iodin-salt 0.5-2% sugar 0-5% flavoring 0.3-3% nutrition fortifier in right amount for the third time natural nutrition augment and the seasoning material; The outer an amount of vegetable oil of local flavor flavoring 0.3-3% nutrition fortifier of the weary numb powder 1-5% jujube powder 1-10% almond powder 0.1-1% seawood meal 1-10% spirulina powder 0.1-1 ‰ extractive iodin-salt 0.5-2% monosodium glutamate 0.1-0.5 sugar 0-5% of bright bone calcium powder 1-6% livestock and poultry hepar siccatum 0 1-% is an amount of, each material is calculated by weight percentage except that vegetable oil, and the material gross weight comprises pungent and fragrant flavorings, spices for a hundred per cent flavoring.3, above-mentioned natural full nutrient rice crust is characterized in that:
(1) said major ingredient comprises; Rice class, beans or rice beans mixed material, wherein rice class material is big
Rice, millet, the seed of Job's tears, black rice, pearl barley, sorghum rice, corn, oat, buckwheat, glutinous rice etc. are
The mixture of its one or more meters class material, beans material be mung bean, red bean, soybean, kidney bean,
Broad bean, pea, black soya bean etc. are the mixtures of its one or more beans materials, or above-mentioned rice beans
The mixture of class material;
(2) natural nutrition was augmented with the seasoning material and was comprised said first time; Beans material, shelled sesame, walnut
Single or mixed material such as benevolence, shelled peanut, debittering almond, wherein the beans material be mung bean, red bean,
Soybean, kidney bean, broad bean, pea, black soya bean etc.Be the mixture of its one or more beans materials, or
Be the granular or powder-material of pulverizing, when using the beans material in the major ingredient the first time natural nutrition augment and transfer
Can not re-use the beans material in the flavor material;
(3) natural nutrition was augmented with the seasoning material and was comprised said second time; Dried small shrimp powder, plant protein powder, paddy
Thing germ flour, konjaku flour, algin, pumpkin powder, leavening agent, extractive iodin-salt, sugar, interior local flavor seasoning
Single or mixed materials such as material, nutrition fortifier, wherein plant protein powder soyabean protein powder, peanut egg
The mixture of one or more vegetable protein materials such as white powder.Konjaku flour and algin must dissolve the back to be used,
The dried small shrimp powder can replace with the suitable food-grade fish meal of calcareous content, and nutrition fortifier only uses where necessary;
(4) said natural nutrition is for the third time augmented with the seasoning material and is comprised; Bright bone calcium powder, livestock and poultry hepar siccatum, sesame
Fiber crops powder, jujube powder, almond powder, seawood meal, spirulina powder, extractive iodin-salt, monosodium glutamate, sugar, outer local flavor seasoning
Single or mixed materials such as material, nutrition fortifier, wherein bright bone calcium powder are that animals such as pig, ox, sheep contain bone
The bright bone processing of marrow, the livestock and poultry hepar siccatum is animal's liver processing such as pig, ox, sheep, chicken, goose, national food
Must be only to use animal fresh bone or liver processing such as ox, sheep, chicken, goose, outer local flavor flavoring comprises various
Fragrant hot condiment and spices, nutrition fortifier only uses where necessary; 4, the production method of natural full nutrient rice crust, its feature; Comprise compositions such as following operation;
Method 1; Raw material cleaning and sterilizing 1 → immersion 2 → beans material precuring 3 → rice beans mixing of materials 5 also adds
Going into for the first time natural nutrition augments with flavoring 4 → once boiling 6 → break up 7 → secondary boiled 8 → blending ripe
Rice group 10 and the adding natural nutrition second time are augmented with flavoring 9 and surface viscosity liquid 11 → pattern and are shaped 12
And it is natural to add the anti-adhesion 13 of starch → make rice crust piece base 14 or crispy rice biscuit 22 → fried system 15 → for the third time
Nutrition is augmented and outer seasoning 16 and spray for the third time that natural nutrition is augmented and flavoring 17 → sterilization, check 18
→ finished product packing 19 → rice crust piece finished product 20 and crispy rice cake finished product 21.
Method 2; Raw material cleaning and sterilizing 1 → immersion 2 → beans material precuring 3 → rice beans mixing of materials 5 → the
Once boiling 6 → break up mix 7 and add for the first time natural nutrition augment with flavoring 4 → secondary boiled 8 →
Concoct ripe rice group 10 and add for the second time natural nutrition and augment and flavoring 9 and surface viscosity liquid 11 → thereafter
The same.
Method 3; Raw material cleaning and sterilizing 1 → immersion 2 → beans material precuring 3 → rice beans mixing of materials 5 also adds
Go into for the first time natural nutrition augment with flavoring 4 → first and second time boiling merge into once boiling 6 ' → transfer
Close ripe rice group 10 and add for the second time natural nutrition augment with flavoring 9 and surface viscosity liquid 11 → thereafter with
On.
Method 4; In method 1 to 3 rice crust piece base 14 or crispy rice biscuit 22 be shaped back → send oven dry 23 → sterilization,
Adorning for the third time natural nutrition in check 24 → rice crust piece base or the crispy rice biscuit semi finished package 25 augments and transfers to other localities
The inner wrapping of taste substance 17 no longer sprays.
All augment and seasoning in the above-mentioned operation, wherein through three natural nutritions;
(1) be soaked in water 1-2 hour after the removal of impurities of rice class material, cleaning, the sterilization, drain add for the first time natural
Nutrition is augmented with seasoning and is sent steam box, steaming kier or steamer once to steam rice, rice water weight ratio 1: 1.5-
2.0, constant-pressure and high-temperature boiling 25-35 minute, rice fully absorbs the back outlet with moisture content, is cooled to room temperature extremely
50 degree are stand-by, and the beans material is with putting in order beans or crushed granular through soaking 4-8 hour, again through the 40-80 branch
The slaking of clock constant-pressure and high-temperature, beans water weight ratio are 1: 1.5-2.0, take the dish out of the pot when medium well, if with bean powder or not
During with the beans material, bean powder and other natural nutrition are for the first time augmented with the seasoning material and directly are mixed into rice
The row boiling, or carry out secondary boiled slaking after mixing;
(2) secondary boiled slaking is steamed with food steamer is stewing, and constant-pressure and high-temperature 25-35 minute, coming out of steamer to break up was cooled to 50 degree
Stand-by, or the rice beans material through soaking adds the heavy 1.5-2.0 of meter beans water doubly again and advances earlier with the stewing steaming of food steamer
Row is secondary boiled, and twice boiling can be simplified and be merged into once;
(3) the rice beans material that comes out of steamer of slaking is spent 70 and is added for the second time natural nutrition to the room temperature and augment and seasoning
Material mixes the blending rice flour mash and send shaping;
(4) use the forming machine press strip, sheet is thick cuts different shape rice crust piece base during for 1-3MM, or uses extrusion shaper
Make the crispy rice biscuit of the thick various style shapes of 3-10MM, when slaking rice surface viscosity is not enough, add
With algin or konjaku flour dissolving liquid blending rice flour mash, the anti-adhesion of starch dusting during blank adhesion machine;
(5) vegetable oil palm oil preferably, rice crust piece base, biscuit direct sending are fried, oil temperature 180-220 degree,
Fried 3-8 minute, or rice crust piece base, biscuit are through 100-200 degree baking 3-1 minute, fried 2-5 branch
Clock, product colour is slightly dark maroon, if be not when using the decolouring raw material with red bean, mung bean and seaweeds
Product colour is brown golden yellow;
(6) the drop oil that takes the dish out of the pot, temperature are lower than 70 and spray for the third time natural nutrition when spending and augment and flavoring, are subsequently
Sterilization, product inspection are cooled to 40 and pack when spending to room temperature or vacuum-packed.5, according to the production method of above-mentioned natural full nutrient rice crust.Its feature; The rice crust piece base of moulding, biscuit warp
100-200 degree baking 3-10 minute again through sterilization, check, is cooled to 40 sealed packets when spending to room temperature
Dress or vacuum-packed, the natural nutrition for the third time of packing in the packaging bag is augmented the inner wrapping with flavoring, is
For the fried voluntarily semi-finished product of making of user; 6, according to the production method of above-mentioned natural full nutrient rice crust, its feature; When nutrition fortifier uses in necessity
Only be used in second and third time natural nutrition augment with seasoning in; 7, according to the production method of above-mentioned natural full nutrient rice crust, its feature; Said sterilization is that material is cleaning
Sterilize with clear water ozoniferous in the process.
The present invention compares with product with known technology has following advantage;
(1), employing full-natural nutritive material is augmented nutritional labeling and the content in the crispy rice product, nutrition rope content is comprehensively balanced, or with a certain or multiple natural nutrition material, special certain nutrient that increases needed by human body forms wholefood, health food or functional food.
(2), selected natural nutrition material to be to increase calcium, iron, iodine, vitamin etc., this is needed by human and is again the nutrient that the crowd generally lacks that the natural nutrition material is easily absorbed by human consumption simultaneously, the physiological conversion rate is higher.
(3), the natural nutrition material is the common foods of people.Liked by the consumer and accept according to the theory of the traditional Chinese medical science " Diet cures more than the doctors " is easier, and natural material rice source is extensive, nontoxic pair of effect.
(4), the natural nutrition material is compared with food enrichment respectively characteristics, can be used alone or as a mixture the lactic acid class within the limits prescribed in case of necessity, the grape carbohydrate, various nutrition fortifiers such as vitamins, be effectively ripe equally, but will be appreciated that natural nutrition material and food enrichment are again different, to increase by 1 milligram of calcium, with natural nutrition material such as dried small shrimp powder, seaweeds with can reach the increase calcium content with the calcium lactate hardening constituent than all, being better than calcium lactate from the nutrition angle analysis with dried small shrimp powder or seaweeds material strengthens, because the natural nutrition material not only can reach the content of replenishing the calcium, easily absorbed, also contain the nutrient of the multiple beneficial that calcium lactate do not possess simultaneously by human consumption.If reach the natural material rich nutrient contents and reach human physiological metabolism's effect with multiple nutrients hardening agent analogue simulation but is very difficult and complicated.
(5), the production method that provides of the present invention adopts the boiling material twice.Slaking is abundant and thin soft, and fried crisp quality in back and mouthfeel are better.
(6), adopt three natural nutritions to augment technology, meet the natural nutrition material characteristic, effectively nutrient loss is less in whole processing process, gives full play to the effectiveness of natural nutrition resource.
(7) the present invention is than the known technology complexity, the technological requirement strictness, product cost increases, this is its deficiency, but the trophism price ratio and the physiology effectiveness of the technology of the present invention product are better, particularly when people like the food crispy rice, not only satisfy the demand of typical local food also replenished the nutrient that human body generally lacks, this to improve people particularly adolescent student, children, the elderly's health be useful.
(8), the invention provides diversified shape and kinds such as rice crust piece, crispy rice cake, provide rice crust piece base, crispy rice biscuit semi-finished product simultaneously, for fried voluntarily system of user and cooking dish.
Accompanying drawing and description of drawings;
Fig. 1 is a natural full nutrient rice crust production method flow chart.
Further specify production method of the present invention and technological process in conjunction with the accompanying drawings;
Provide natural full nutrient rice crust production method flow chart among the figure, comprise compositions such as following operation;
Method 1; Raw material cleaning and sterilizing 1 → immersion 2 → beans material precuring 3 → rice beans mixing of materials 5 also adds for the first time natural nutrition and augments with flavoring 4 → once boiling 6 → break up the ripe rice of 7 → secondary boiled 8 → blending group 10 and add for the second time natural nutrition and augment with flavoring 9 and surface viscosity liquid 11 → pattern and be shaped 12 and add starch prevent adhesion 13 → make rice crust piece base 14 or crispy rice biscuit 22 → frying 15 → for the third time natural nutritions and augment with outer seasoning 16 and spray for the third time that natural nutrition is augmented and flavoring 17 → sterilization, check 18 → finished product packing, 19 → rice crust piece finished product 20 and crispy rice cake finished product 21.
Method 2; Raw material cleaning and sterilizing 1 → immersion 2 → beans material precuring 3 → rice beans mixing of materials 5 → boiling 6 first time → break up mixes 7 and add for the first time natural nutrition and augment with the flavoring 4 → ripe rice of secondary boiled 8 → blending group 10 and add for the second time natural nutrition and augment and flavoring 9 and surface viscosity liquid 11 → the same thereafter.
Method 3; Raw material cleaning and sterilizing 1 → immersion 2 → beans material precuring 3 → rice beans mixing of materials 5 and add for the first time natural nutrition augment with flavoring 4 → first and second time boiling merge into once boiling 6 ' → the ripe rice of blending group 10 and add for the second time natural nutrition and augment and flavoring 9 and surface viscosity liquid 11 → the same thereafter.
Method 4; Adorn in oven dry 23 → sterilization, check 24 → rice crust piece base or the crispy rice biscuit semi finished package 25 that natural nutrition is for the third time augmented and the inner wrapping of outer flavoring 17, no longer spraying in be shaped back → send of method 1 rice crust piece base 14 or crispy rice biscuit 22 in 3.
All augment and seasoning in the above-mentioned operation through three natural nutritions.
Below in conjunction with embodiment particular content of the present invention is described in detail;
Embodiment 1
Major ingredient; Mung bean or red bean 50% glutinous rice or rice 10%
Natural nutrition is augmented and the seasoning material for the first time: walnut kernel 2% shelled peanut 2%
Auxiliary material; Starch 8%
Natural nutrition is augmented and the seasoning material for the second time;
Dried small shrimp powder 5% soyabean protein powder 1% each thing germ flour 1% konjaku flour 0.1% algin 0.1% leavening agent 0.3% interior flavoring 0.3% sugar 0.5% natural nutrition is for the third time augmented and the seasoning material; Bright bone calcium powder 6% livestock and poultry hepar siccatum 0.5% black sesame powder 3% jujube powder 2% seawood meal 1% spirulina powder 0.2 ‰ extractive iodin-salts 0.5% monosodium glutamate 0.2% outer local flavor flavoring 2% sugared 1% vegetable oil is an amount of, each material is calculated by weight percentage except that vegetable oil, the material gross weight is that absolutely outer local flavor flavoring comprises five-spice powder, curry powder, chilli powder and other pungent and fragrant flavorings, spices etc.
Embodiment 2 major ingredients; Pearl barley, oat, buckwheat rice or its mixed material 50% pulverize soya bean or bean powder natural nutrition 10% first time is augmented and the seasoning material; Shelled sesame 1% auxiliary material; Starch 6% natural nutrition is for the second time augmented and the seasoning material; Soyabean protein powder 5% grain germ powder 1% black mole taro powder 0.5% algin 0.1% pumpkin powder 6% leavening agent 0.4% extractive iodin-salt 0.5% interior flavoring 1% natural nutrition is for the third time augmented and the seasoning material; Livestock and poultry hepar siccatum 1% jujube powder 1% almond powder 0.1% seawood meal 6% spirulina powder 1 ‰ extractive iodin-salts 1% monosodium glutamate 0.1% sugar 2% outer local flavor flavoring 3% vegetable oil is an amount of, each material is calculated by weight percentage except that vegetable oil, the material gross weight is that absolutely outer local flavor flavoring comprises five-spice powder, curry powder, chilli powder and other pungent and fragrant flavorings, spices etc.
Embodiment 3 major ingredients; Rice, millet or and rice class mixed material 50% mung bean such as the seed of Job's tears or beans 5% for the first time natural nutrition augment and the seasoning material; Shelled sesame 4% walnut kernel 2% shelled peanut 2% debittering almond 0.1% auxiliary material; Starch 8% natural nutrition is for the second time augmented and the seasoning material; Flavoring 0.5% nutrition fortifier in dried small shrimp powder 5% soyabean protein powder 6% grain germ powder 2% konjaku flour 0.2% algin 0.1% pumpkin powder 3% leavening agent 0.2% extractive iodin-salt 0.5% sugar 0.5%; Zinc gluconate 0.1 ‰ or zinc lactate 0.1 ‰
Tocopherol concentrate (natural VE) 0.1% natural nutrition is for the third time augmented and the seasoning material; Bright bone calcium powder 1% livestock and poultry hepar siccatum 0.4% jujube powder 2% seawood meal 1% spirulina powder 0.2 ‰ extractive iodin-salts 0.5% monosodium glutamate 0.2% outer local flavor flavoring 3% nutrition fortifier; Riboflavin 0.004 ‰ sulphur ammonium rope 0.003 ‰ niacin 0.03%
The every hectogram material of vitamin A 500LU/ vitamin D 5/10000ths L-ascorbic acid 0.1 ‰ vegetable oil are an amount of, and each material is calculated by weight percentage except that vegetable oil, and the material gross weight is that absolutely outer local flavor flavoring comprises; Five-spice powder 1.4%, curry powder 1.4%, chilli powder and other pungent and fragrant flavorings, spices etc. 0.2%.
The present invention carries out nutrition according to the natural nutrition material to crispy rice food and augments, and also available in case of necessity nutrition is strong
Change agent and do auxiliary augmenting.
Embodiment 4
In the natural full nutrient rice crust manufacturing procedure, all augment and seasoning, wherein through three natural nutritions; (1) removal of impurities of rice beans material is cleaned, be soaked in water after the sterilization 1-2 hour, drain and add for the first time natural nutrition and augment with seasoning and send steam box, steaming kier or steamer once steam rice, rice water weight ratio 1: 1.5-2.0, constant-pressure and high-temperature boiling 25-35 minute, rice fully absorbs the back outlet with moisture content, it is stand-by to be cooled to room temperature to 50 degree, the beans material is with putting in order beans or crushed granular through soaking 4-8 hour, again through 40-80 minute constant-pressure and high-temperature precuring, the beans water weight ratio is 1: 1.5-2.0, take the dish out of the pot when medium well, if during with bean powder or without the beans material, bean powder with other for the first time natural nutrition augment directly to mix and carry out boiling with rice with the seasoning material, or carry out secondary boiled slaking after the mixing; (2) secondary boiled slaking is steamed with food steamer is stewing, constant-pressure and high-temperature 25-35 minute, come out of steamer break up be cooled to 50 the degree stand-by, or the rice beans material through soaking steams with food steamer is stewing earlier, adding the heavy 1.5-2.0 of meter beans water doubly again carries out secondary boiled, twice boiling can be simplified and be merged into once, no matter is to steam earlier afterwards to boil or boil afterwards earlier and steam, and can put natural plants seasonings such as natural bright bamboo, lotus leaf; (3) the rice beans material that comes out of steamer of slaking is spent 70 and is added for the second time natural nutrition to the room temperature and augment and mix the blending rice flour mash with the seasoning material and send shaping; (4) use the forming machine press strip, the thick different shape rice crust piece base of cutting during for 1-3MM of sheet, or make the crispy rice biscuit of the thick various style shapes of 3-10MM with extrusion shaper, the anti-adhesion of starch dusting during blank adhesion machine, when slaking rice surface viscosity is not enough, add with algin or konjaku flour dissolving liquid blending rice flour mash, make it to be easy to be shaped and reduce the crispy rice slag that produces in the postorder process, prolong frying oil service life, improve yield rate; (5) vegetable oil palm oil preferably, rice crust piece base, crispy rice biscuit direct sending are fried, oil temperature 180-220 degree, fried 3-8 minute, or rice crust piece base, crispy rice biscuit be through 100-200 degree baking 3-10 minute, and fried again 2-5 minute, product colour was slightly dark maroon, if be not that product colour is brown golden yellow when using the decolouring raw material with red bean, mung bean and seaweeds; (6) the drop oil that takes the dish out of the pot, temperature are lower than 70 and spray for the third time natural nutrition when spending and augment and flavoring, are sterilization, product inspection subsequently, are cooled to 40 and pack when spending to room temperature or vacuum-packed.(7), the rice crust piece base of moulding, crispy rice biscuit were through 100-200 degree baking 3-10 minute, again through sterilization, check, being cooled to 40 packs when spending to room temperature or vacuum-packed, the natural nutrition for the third time of packing in the packaging bag is augmented the inner wrapping with flavoring, is the semi-finished product for fried voluntarily system of user or cooking dish; (8), among the embodiment 3 nutrition fortifier only second and third time natural nutrition augment with seasoning in use.(9), material is sterilized with clear water ozoniferous in cleaning process.
The natural full nutrient rice crust of producing with the present invention not only has the local flavor and the mouthfeel of common crispy rice, more crisp, and the natural nutrition cellulose content has more significantly raising, all disregard vegetable oil and nutrition fortifier component content and think under the identical condition of processing nutritive loss at both, only partly estimate with the natural nutrition material, its protein increases by 1 times, calcium increases 10-14 doubly, iron increases 1-2 doubly, and retinol equivalent increases 31-43 doubly, and thiamine increases 0.5-1 doubly, riboflavin increases by 2.4 times, niacin increases by 0.5 times, and ascorbic acid increases by 17 times, and zinc increases by 1 times, iodine is increased to every hectogram and contains 0.5 milligram, nutrient content tends to balance rationally to the human body requirement, and the safety standard of all stipulating far below food hygiene. and also increase other useful nutrient simultaneously, therefore reached purpose of the present invention.
Claims (4)
1, the production method of multiple slaking of a kind of crispy rice and multiple seasoning, it is characterized in that it comprise following material and
Production process; A, material and percentage by weight are:
Major ingredient; Rice class, beans or rice beans mixed material 50-85%
Promptly the first time, nutritional labeling was augmented material and flavoring (4) to first group of auxiliary material:
Beans material 0-10% shelled sesame 1-10% walnut kernel 0-10%
Shelled peanut 0-10% debittering almond 0.1-1% starch 5-15%
Promptly the second time, nutritional labeling was augmented material and flavoring (9) to second group of auxiliary material:
Dried small shrimp powder 1-8% plant protein powder 1-10% grain germ powder 1-10%
Konjaku flour 0.5-5 ‰ algin 0-0 5% pumpkin powder 0-10%
Leavening agent 0.1-0.5% extractive iodin-salt 0.5-2% sugar 0-5%
Interior flavoring 0.3-3% nutrition fortifier in right amount wherein flavoring be extractive iodin-salt, sugar and interior flavoring, it is fragrant hot that interior flavoring comprises
Flavoring, spices mix mutually with the product material in process of production; Konjaku flour or algin preparation
Surface viscosity liquid (11);
The 3rd group of auxiliary material promptly for the third time nutritional labeling augment material and flavoring (17):
Bright bone calcium powder 1-6% livestock and poultry hepar siccatum 0.1-2% black sesame powder 1-5%
Jujube powder 1-10% almond powder 0.1-1% seawood meal 1-10%
Spirulina powder 0.1-1 ‰ extractive iodin-salt 0.5-2% monosodium glutamate 0.1-0.5%
The outer local flavor flavoring 0.3-3% nutrition fortifier of sugar 0-5% is an amount of
Wherein flavoring is extractive iodin-salt, monosodium glutamate, sugar and outer local flavor flavoring, outer local flavor flavoring bag
Draw together pungent and fragrant flavorings, spices, spray in process of production in product external surfaces;
Flavoring comprises pungent and fragrant flavorings, spices, is divided into inside and outside flavoring;
Vegetable oil is an amount of, and above-mentioned each material gross weight is absolutely except that vegetable oil.B, production process are;
Raw material cleaning and sterilizing (1) → immersion (2) → beans material precuring (3) → rice beans mixing of materials (5)
And add for the first time nutritional labeling and augment material and flavoring (4) → once boiling (6) → break up (7) → secondary
Material and flavoring (9) and surface are augmented in ripe rice group of boiling (8) → blending (10) and adding nutritional labeling for the second time
Viscosity liquid (11) → pattern is shaped (12) and adds the anti-adhesion (13) of starch → make rice crust piece base (14) or pot
Crust biscuit (22) → fried system (15) → for the third time nutritional labeling is augmented and battalion is for the third time also sprayed in outer seasoning (16)
Forming branch augments material and flavoring (17) → sterilization, checks (18) → finished product packing (19) → rice crust piece finished product
(20) and crispy rice cake finished product (21);
All augment and seasoning through three nutritional labelings in the above-mentioned production process, concrete production method is:
(1) was soaked in water 1-2 hour after the removal of impurities of rice class material is cleaned, sterilized, drains adding nutrition for the first time and become
Divide to augment and send steam box, steaming kier or steamer once to steam rice, rice water weight ratio 1: 1.5-with seasoning
2.0, constant-pressure and high-temperature boiling 25-35 minute, rice fully absorbs the back outlet with moisture content, is cooled to room temperature extremely
50 degree are stand-by, and the beans material is with putting in order beans or crushed granular through soaking 4-8 hour, again through the 40-80 branch
Clock constant-pressure and high-temperature precuring, beans water weight ratio are 1: 1.5-2.0, take the dish out of the pot when medium well, if with bean powder or
During without the beans material, bean powder and other nutritional labeling are for the first time augmented material and the seasoning material is directly mixed with rice
Close and carry out boiling, or carry out secondary boiled slaking after mixing;
(2) secondary boiled slaking is steamed with food steamer is stewing, and constant-pressure and high-temperature 25-35 minute, coming out of steamer to break up was cooled to 50 degree
Stand-by, or the rice beans material through soaking adds the heavy 1.5-2.0 of meter beans water doubly again and advances earlier with the stewing steaming of food steamer
Row is secondary boiled, and twice boiling can be simplified and be merged into once;
(3) the rice beans material that comes out of steamer of slaking is spent 70 and is added for the second time nutritional labeling to the room temperature and augment material and transfer
The flavor material mixes the blending rice flour mash and send shaping;
(4) use the forming machine press strip, sheet is thick cuts different shape rice crust piece base during for 1-3MM, or uses extrusion shaper
Make the crispy rice biscuit of the thick various style shapes of 3-10MM, when slaking rice surface viscosity is not enough, add
With algin or konjaku flour dissolving liquid blending rice flour mash, the anti-adhesion of starch dusting during blank adhesion machine;
(5) vegetable oil palm oil preferably, rice crust piece base, biscuit direct sending are fried, oil temperature 180-220 degree,
Fried 3-8 minute, or rice crust piece base, biscuit are through 100-200 degree baking 3-10 minute, fried again 2-5
Minute, product colour is slightly dark maroon, if be not with the decolouring raw material with red bean, mung bean and seaweeds
The time, product colour is brown golden yellow;
(6) the drop oil that takes the dish out of the pot, temperature are lower than 70 and spray for the third time nutritional labeling when spending and augment material and flavoring, subsequently
Be sterilization, product inspection, be cooled to 40 and pack when spending or vacuum-packed to room temperature.
2, the production method of multiple slaking of a kind of crispy rice according to claim 1 and multiple seasoning, its feature also is
Said production process can be: raw material cleaning and sterilizing (1) → immersion (2) → beans material precuring (3)
→ rice beans mixing of materials (the 5) → boiling first time (6) → break up mixing (7) and add nutrition for the first time
Divide to augment and expect with the ripe rice group of flavoring (4) → secondary boiled (8) → blending (10) and add the nutrition second time to become
Divide and augment material and flavoring (9) and surface viscosity liquid (11).
3, the production method of multiple slaking of a kind of crispy rice according to claim 1 and multiple seasoning, its feature also exists
In said production process can also be: raw material cleaning and sterilizing (1) → immersion (2) → beans material be ripe in advance
Change (3) → rice beans mixing of materials (5) and add for the first time nutritional labeling and augment material and flavoring (4) → the
First and second boiling is merged into the ripe rice group of once boiling (6 ') → blending (10) and is added nutritional labeling for the second time
Augment material and flavoring (9) and surface viscosity liquid (11).
4, the production method of multiple slaking of a kind of crispy rice according to claim 1 and multiple seasoning, its feature also is
After said rice crust piece base (14) or crispy rice biscuit (22) are shaped → send oven dry (23) → sterilization, check (24)
Adorn for the third time nutritional labeling in → rice crust piece base or the crispy rice biscuit semi finished package (25) and augment material and flavoring
(17) inner wrapping no longer sprays, and concrete production method is: the rice crust piece base of moulding, crispy rice biscuit
Through 100-200 degree baking 3-10 minute,, be cooled to 40 and seal when spending to room temperature again through sterilization, check
Packing or vacuum-packed, the nutritional labeling for the third time of packing in the packaging bag is augmented the inner wrapping of material and flavoring,
Be semi-finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118889A CN1061832C (en) | 1996-12-28 | 1996-12-28 | Natural full nutrient rice crust and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118889A CN1061832C (en) | 1996-12-28 | 1996-12-28 | Natural full nutrient rice crust and its producing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1186626A CN1186626A (en) | 1998-07-08 |
| CN1061832C true CN1061832C (en) | 2001-02-14 |
Family
ID=5125400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96118889A Expired - Fee Related CN1061832C (en) | 1996-12-28 | 1996-12-28 | Natural full nutrient rice crust and its producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1061832C (en) |
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| CN1061892A (en) * | 1991-11-15 | 1992-06-17 | 阜新市环球食品技术研究所 | A kind of production method of corn crust |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1061892A (en) * | 1991-11-15 | 1992-06-17 | 阜新市环球食品技术研究所 | A kind of production method of corn crust |
| CN1101802A (en) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | Process for producing millet crust |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1186626A (en) | 1998-07-08 |
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