CN106213201A - A kind of processing method of seafood taste rice crust - Google Patents
A kind of processing method of seafood taste rice crust Download PDFInfo
- Publication number
- CN106213201A CN106213201A CN201610476346.8A CN201610476346A CN106213201A CN 106213201 A CN106213201 A CN 106213201A CN 201610476346 A CN201610476346 A CN 201610476346A CN 106213201 A CN106213201 A CN 106213201A
- Authority
- CN
- China
- Prior art keywords
- seafood
- oryza glutinosa
- powder
- rice
- dough
- Prior art date
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 45
- 235000014102 seafood Nutrition 0.000 title claims abstract description 28
- 235000009566 rice Nutrition 0.000 title claims abstract description 25
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 21
- 235000019640 taste Nutrition 0.000 title claims abstract description 15
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 18
- 238000010411 cooking Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims abstract description 4
- 238000007598 dipping method Methods 0.000 claims abstract description 4
- 230000005070 ripening Effects 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 241000238366 Cephalopoda Species 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 3
- 235000013360 fish flour Nutrition 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The processing method that the invention provides a kind of seafood taste rice crust, comprises the steps: 1) pretreatment Oryza glutinosa after good is soaked in water, make Oryza glutinosa fully absorb water, beneficially abundant gelatinizing during steaming and decocting, rice dipping to the grain of rice is full state；2) use atmospheric cooking or pressure cooking, make the starch gelatinization in Oryza glutinosa；3), after load weighted seafood powder being mixed, stir, well-done Oryza glutinosa is poured in seafood powder, furnishing dough；4) dough wet gauze is built, at room temperature place ripening；5) section: after dough rest, be pressed into thin slice with oodle maker, then cut into slices；6) thin slice cut is placed in Oleum Brassicae campestris fried, explodes and pull out to golden yellow, cool down after draining；7) room temperature naturally cools to less than 35 DEG C；Addition is Oryza glutinosa weight the 10 20% of described seafood powder.The processing method of the seafood taste rice crust of the present invention, it is possible to process the rice crust with seafood flavor, can meet the taste demand of people's diversification.
Description
Technical field
The processing method that the present invention relates to a kind of seafood taste 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 seafood taste rice crust.
The processing method of the seafood taste rice crust of the present invention, comprises the steps:
1) being soaked in water by pretreatment Oryza glutinosa after good, make Oryza glutinosa fully absorb water, beneficially abundant gelatinizing during steaming and decocting, rice dipping is to rice
Grain is in full state；
2) use atmospheric cooking or pressure cooking, make the starch gelatinization in Oryza glutinosa；
3), after load weighted seafood powder being mixed, stir, well-done Oryza glutinosa is poured in seafood powder, furnishing dough；
4) dough wet gauze is built, at room temperature place ripening；
5) section: after dough rest, be pressed into thin slice with oodle maker, then cut into slices；
6) thin slice cut is placed in Oleum Brassicae campestris fried, explodes and pull out to golden yellow, cool down after draining；
7) room temperature naturally cools to less than 35 DEG C；
The 10-20% that addition is Oryza glutinosa weight of described seafood powder.
Described seafood powder is any one or a few in shrimp meal, fish flour, crab meat and squid powder.
The processing method of the seafood taste rice crust of the present invention, it is possible to process the rice crust with seafood flavor, can meet people
The taste demand of diversification.
Detailed description of the invention
The processing method of the seafood taste rice crust of the present invention, comprises the steps:
1) being soaked in water by pretreatment Oryza glutinosa after good, make Oryza glutinosa fully absorb water, beneficially abundant gelatinizing during steaming and decocting, rice dipping is to rice
Grain is in full state；
2) use atmospheric cooking or pressure cooking, make the starch gelatinization in Oryza glutinosa；
3), after load weighted seafood powder being mixed, stir, well-done Oryza glutinosa is poured in seafood powder, furnishing dough；
4) dough wet gauze is built, at room temperature place ripening；
5) section: after dough rest, be pressed into thin slice with oodle maker, then cut into slices；
6) thin slice cut is placed in Oleum Brassicae campestris fried, explodes and pull out to golden yellow, cool down after draining；
7) room temperature naturally cools to less than 35 DEG C；
The 10-20% that addition is Oryza glutinosa weight of described seafood powder.
Described seafood powder is any one or a few in shrimp meal, fish flour, crab meat and squid powder.
Claims (2)
1. the processing method of a seafood taste rice crust, it is characterised in that comprise the steps:
1) being soaked in water by pretreatment Oryza glutinosa after good, make Oryza glutinosa fully absorb water, beneficially abundant gelatinizing during steaming and decocting, rice dipping is to rice
Grain is in full state；
2) use atmospheric cooking or pressure cooking, make the starch gelatinization in Oryza glutinosa；
3), after load weighted seafood powder being mixed, stir, well-done Oryza glutinosa is poured in seafood powder, furnishing dough；
4) dough wet gauze is built, at room temperature place ripening；
5) section: after dough rest, be pressed into thin slice with oodle maker, then cut into slices；
6) thin slice cut is placed in Oleum Brassicae campestris fried, explodes and pull out to golden yellow, cool down after draining；
7) room temperature naturally cools to less than 35 DEG C；
The 10-20% that addition is Oryza glutinosa weight of described seafood powder.
The processing method of seafood taste rice crust the most according to claim 1, it is characterised in that described seafood powder be shrimp meal,
Any one or a few in fish flour, crab meat and squid powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610476346.8A CN106213201A (en) | 2016-06-27 | 2016-06-27 | A kind of processing method of seafood taste rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610476346.8A CN106213201A (en) | 2016-06-27 | 2016-06-27 | A kind of processing method of seafood taste rice crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213201A true CN106213201A (en) | 2016-12-14 |
Family
ID=57520289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610476346.8A Pending CN106213201A (en) | 2016-06-27 | 2016-06-27 | A kind of processing method of seafood taste rice crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213201A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242453A (en) * | 2017-07-31 | 2017-10-13 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal crispy rice |
| CN107410879A (en) * | 2017-07-31 | 2017-12-01 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal crispy rice |
| CN112617110A (en) * | 2020-08-13 | 2021-04-09 | 温州星贝海藻食品有限公司 | Sea sedge rice crust and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763813A (en) * | 2012-07-27 | 2012-11-07 | 苏州喜福瑞农业科技有限公司 | Preparation method of crab roe crispy rice dish |
-
2016
- 2016-06-27 CN CN201610476346.8A patent/CN106213201A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763813A (en) * | 2012-07-27 | 2012-11-07 | 苏州喜福瑞农业科技有限公司 | Preparation method of crab roe crispy rice dish |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242453A (en) * | 2017-07-31 | 2017-10-13 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal crispy rice |
| CN107410879A (en) * | 2017-07-31 | 2017-12-01 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal crispy rice |
| CN112617110A (en) * | 2020-08-13 | 2021-04-09 | 温州星贝海藻食品有限公司 | Sea sedge rice crust and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |
|
| RJ01 | Rejection of invention patent application after publication |