CN106213199A - A kind of red-jujube flavor rice crust and preparation method thereof - Google Patents
A kind of red-jujube flavor rice crust and preparation method thereof Download PDFInfo
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- CN106213199A CN106213199A CN201610685976.6A CN201610685976A CN106213199A CN 106213199 A CN106213199 A CN 106213199A CN 201610685976 A CN201610685976 A CN 201610685976A CN 106213199 A CN106213199 A CN 106213199A
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Abstract
The invention discloses a kind of red-jujube flavor rice crust, be made up of following raw material: northeast rice, Oryza glutinosa, Oryza glutinosa, cooking wine, rib soup, refined oil, nutrient condiments；Its preparation method comprises the following steps: (1), produce nutrient condiments；(2), northeast rice, Oryza glutinosa, Oryza glutinosa are cleaned mixing, add cooking wine, rib 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 refined oil, be then placed in baking box toasting, to ripe perfume (or spice), the rice crust that baking is good is taken out.The red-jujube flavor rice crust 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
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of red-jujube flavor rice crust 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 red-jujube flavor rice crust of peculiar flavour.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of red-jujube flavor rice crust, is made up of the raw material of following weight portion:
Northeast rice 40～60 parts, Oryza glutinosa 20～40 parts, Oryza glutinosa 20～30 parts, cooking wine 5～10 parts, rib soup 10～20
Part, refined oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: Fructus Jujubae
Powder 30～60 parts, analysis for soybean powder 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, soy sauce 0.3～0.5 part, soy milk powder 3～8
Part, sweet potato powder 2～5 parts, red bean powder 0.2～0.5 part, Cortex Moutan powder 0.2～0.5 part；
The preparation method of described red-jujube flavor rice crust, comprises the following steps:
(1), by red date powder, analysis for soybean powder, white sugar, Sal, soy sauce, soy milk powder, sweet potato powder, red bean powder, Cortex Moutan powder by weight
After amount part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), northeast rice, Oryza glutinosa, Oryza glutinosa are cleaned mixing, add cooking wine, rib soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate refine
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 red date powder includes, Fructus Jujubae is put into pulverizer and breaks into powder, obtain red date powder 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 red-jujube flavor rice crust 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 red-jujube flavor rice crust, is made up of the raw material of following weight portion:
40 parts of northeast rice, Oryza glutinosa 20 parts, 20 parts of Oryza glutinosa, cooking wine 5 parts, rib soup 10 parts, refined oil 3 parts, nutritious flavouring
Expect 5 parts；Described nutrient condiments includes the raw material of following weight: red date powder 30 parts, analysis for soybean powder 10 parts, white sugar 1 part,
Sal 2 parts, 0.3 part of soy sauce, soy milk powder 3 parts, sweet potato powder 2 parts, red bean powder 0.2 part, 0.2 part of Cortex Moutan powder；
The preparation method of described red-jujube flavor rice crust, comprises the following steps:
(1), by red date powder, analysis for soybean powder, white sugar, Sal, soy sauce, soy milk powder, sweet potato powder, red bean powder, Cortex Moutan powder by weight
After amount part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), northeast rice, Oryza glutinosa, Oryza glutinosa are cleaned mixing, add cooking wine, rib soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate refine
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 red date powder includes, Fructus Jujubae is put into pulverizer and breaks into powder, obtain red date powder stand-by.
In step (3), the baking temperature of described baking box is 200 DEG C, during baking a length of 10 minutes.
Embodiment 2:
A kind of red-jujube flavor rice crust, is made up of the raw material of following weight portion:
60 parts of northeast rice, Oryza glutinosa 40 parts, 30 parts of Oryza glutinosa, cooking wine 10 parts, rib soup 20 parts, refined oil 6 parts, nutritious flavouring
Expect 10 parts；Described nutrient condiments includes the raw material of following weight: red date powder 60 parts, analysis for soybean powder 20 parts, white sugar 2
Part, Sal 4 parts, 0.5 part of soy sauce, soy milk powder 8 parts, sweet potato powder 5 parts, red bean powder 0.5 part, 0.5 part of Cortex Moutan powder；
The preparation method of described red-jujube flavor rice crust, comprises the following steps:
(1), by red date powder, analysis for soybean powder, white sugar, Sal, soy sauce, soy milk powder, sweet potato powder, red bean powder, Cortex Moutan powder by weight
After amount part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), northeast rice, Oryza glutinosa, Oryza glutinosa are cleaned mixing, add cooking wine, rib soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate refine
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 red date powder includes, Fructus Jujubae is put into pulverizer and breaks into powder, obtain red date powder stand-by.
In step (3), the baking temperature of described baking box is 230 DEG C, during baking a length of 5 minutes.
The red-jujube flavor rice crust 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 red-jujube flavor rice crust, it is characterised in that be made up of the raw material of following weight portion:
Northeast rice 40～60 parts, Oryza glutinosa 20～40 parts, Oryza glutinosa 20～30 parts, cooking wine 5～10 parts, rib soup 10～20 parts, essence
Refine oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: red date powder 30
～it is 60 parts, analysis for soybean powder 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, soy sauce 0.3～0.5 part, soy milk powder 3～8 parts, red
Potato starch 2～5 parts, red bean powder 0.2～0.5 part, Cortex Moutan powder 0.2～0.5 part；
The preparation method of described red-jujube flavor rice crust, comprises the following steps:
(1), by red date powder, analysis for soybean powder, white sugar, Sal, soy sauce, soy milk powder, sweet potato powder, red bean powder, Cortex Moutan powder by weight
After proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), northeast rice, Oryza glutinosa, Oryza glutinosa are cleaned mixing, add cooking wine, rib 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 refined oil, 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 red-jujube flavor rice crust the most according to claim 1, it is characterised in that: the preparation of described red date powder
Including, Fructus Jujubae is put into pulverizer and breaks into powder, obtain red date powder stand-by.
The preparation method of a kind of red-jujube flavor rice crust 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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610685976.6A CN106213199A (en) | 2016-08-16 | 2016-08-16 | A kind of red-jujube flavor rice crust and preparation method thereof |
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| CN201610685976.6A CN106213199A (en) | 2016-08-16 | 2016-08-16 | A kind of red-jujube flavor rice crust and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN1608498A (en) * | 2004-11-24 | 2005-04-27 | 韩美香 | Rice crust and its production process |
| CN101116486A (en) * | 2006-07-31 | 2008-02-06 | 张建辉 | Western hunan society crispy rice and method for making the same |
| CN104286702A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Red date coarse cereal rice crust and preparation method thereof |
| CN105341697A (en) * | 2015-12-16 | 2016-02-24 | 青岛畅隆电力设备有限公司 | Red date-coarse grain rice crust and preparation method thereof |
-
2016
- 2016-08-16 CN CN201610685976.6A patent/CN106213199A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN1608498A (en) * | 2004-11-24 | 2005-04-27 | 韩美香 | Rice crust and its production process |
| CN101116486A (en) * | 2006-07-31 | 2008-02-06 | 张建辉 | Western hunan society crispy rice and method for making the same |
| CN104286702A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Red date coarse cereal rice crust and preparation method thereof |
| CN105341697A (en) * | 2015-12-16 | 2016-02-24 | 青岛畅隆电力设备有限公司 | Red date-coarse grain rice crust and preparation method thereof |
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Application publication date: 20161214 |
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