CN106577940A - Korla pear-flavored rice crust and preparation method thereof - Google Patents
Korla pear-flavored rice crust and preparation method thereof Download PDFInfo
- Publication number
- CN106577940A CN106577940A CN201611124636.2A CN201611124636A CN106577940A CN 106577940 A CN106577940 A CN 106577940A CN 201611124636 A CN201611124636 A CN 201611124636A CN 106577940 A CN106577940 A CN 106577940A
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- Prior art keywords
- rice
- parts
- fragrant pear
- powder
- rice crust
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses Korla pear-flavored rice crust, made from China northeast rice, glutinous sorghum, beer, tofu soup, coix seed oil, and a nutrient condiment; a making method of the Korla pear-flavored rice crust comprises the steps of (1) making the nutrient condiment; (2) washing and mixing China northeast rice and glutinous rice, adding beer, tofu soup and suitable water, cooking to obtain rice grains, and air-drying to obtain standby rice grains; (3) mixing and stirring well the standby rice grains and the nutrient condiment, sheeting in a mold, spraying with suitable coix seed oil, baking in an oven, and taking out cooked rice rust. The Korla pear-flavored rice crust made herein is crispy and tasty, and has unique flavor and high nutritional value, and production efficiency is greatly improved; the making process is simple, the technique is easy to master, the investment is low, the desired result is produced fast, and the Korla pear-flavored rice crust is easy to produce in standard, normalized and factory manner and is convenient to popularize and apply.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of fragrant pear rice crust and preparation method thereof.
Background technology
Since history, pot meal bottom is often against the rice crust of pot when rice is cooked with iron pan for people, roasting with low baking temperature
Moisture is removed, allows which to peel off naturally, form brown and crisp dry rice crust, not only crisp taste is fragrant, be additionally favorable for preservation work and facilitate solid food.China's Chinese medicine
Think, rice crust sweet taste, can strengthening the spleen to promote digestion, antidiarrheal, for weakness of the spleen and stomach, dyspepsia, chronic diarrhea etc..Modern study is demonstrate,proved
It is 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 retain higher and nutritious, crispy and delicious.Rice crust is the deep little food liked by consumers in general at present
The multiple products such as product, existing rice crust, millet crisp crust, soybean crisp crust, dispensing is mainly with rice or noodles, starch and flavor seasoning
Composition.Rice crust instant, be easy to digestion, you can become leisure food, dining table delicacies can be become again.
With growth in the living standard, requirement of the people to daily bread is improved constantly, while exquisite nutrition is balanced
Also the peculiar flavour of food is pursued, rice crust in the market is less because of raw material variety, and nutritive value has certain limitation,
Lack unique local flavor, and manufacture method is complex, it is difficult to meet growing consumer market demand and people increasingly
The concept of modern health of renewal.
The content of the invention
The technical problem to be solved is the shortcoming for overcoming above prior art, there is provided a kind of process is simple, both
There is abundant nutrition to have the preparation method of fragrant pear rice crust of peculiar flavour again.
To solve above-mentioned technical problem, the technical solution that the present invention is provided is as follows：
A kind of fragrant pear rice crust, is made up of the raw material of following weight portion：
40～60 parts of northeast rice, 20～30 parts of glutinous sorghum, 5～10 parts of medicated beer, 10～20 parts of beancurd soup, coix seed oil 3～6
Part, 5～10 parts of nutrient condiments；The nutrient condiments include the raw material of following weight：30～60 parts of fragrant pear juice, Asia
10～20 parts of numb seed powder, 1～2 part of white sugar, 2～4 parts of Sal, 0.3～0.5 part of chicken essence, 3～8 parts of lycopodium powder, Rhizoma Atractylodis Macrocephalae powder 0.2
～0.5 part, 0.2～0.5 part of Fructus Tsaoko powder；
The preparation method of described fragrant pear rice crust, comprises the following steps：
(1), fragrant pear juice, linseed meal, white sugar, Sal, chicken essence, lycopodium powder, Rhizoma Atractylodis Macrocephalae powder, Fructus Tsaoko powder are matched somebody with somebody by weight
After getting all the ready, scattered paste shape is mixed with water into, obtains nutrient condiments；
(2) northeast rice, glutinous sorghum are cleaned into mixing, is added medicated beer, beancurd soup and suitable quantity of water to boil into rice grain, is taken out
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 Semen Coicis
Oil, is toasted in being then placed in baking box, to ripe perfume is taken out the good rice crust of baking.
Preferably, the preparation of the fragrant pear juice includes, after fragrant pear is cleaned, fragrant pear juice is broken in being put into beater and is treated
With.
Preferably, in step (3), the baking temperature of the baking box is 200 DEG C～230 DEG C, a length of 5～10 during baking
Minute.
The invention has the beneficial effects as follows：
The present invention adopt scientific and reasonable manufacture method, the fragrant pear rice crust made, crispy and delicious, unique flavor,
Nutritive value is enriched, and 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 easy to utilize.
Specific embodiment
The present invention is described in further details with specific embodiment below, but the present invention is not only limited in detail below in fact
Apply example.
Embodiment 1：
A kind of fragrant pear rice crust, is made up of the raw material of following weight portion：
40 parts of northeast rice, 20 parts of glutinous sorghum, 5 parts of medicated beer, 10 parts of beancurd soup, 3 parts of coix seed oil, 5 parts of nutrient condiments；Institute
Stating nutrient condiments includes the raw material of following weight：30 parts of fragrant pear juice, 10 parts of linseed meal, 1 part of white sugar, Sal 2
Part, 0.3 part of chicken essence, 3 parts of lycopodium powder, 0.2 part of Rhizoma Atractylodis Macrocephalae powder, 0.2 part of Fructus Tsaoko powder；
The preparation method of described fragrant pear rice crust, comprises the following steps：
(1), fragrant pear juice, linseed meal, white sugar, Sal, chicken essence, lycopodium powder, Rhizoma Atractylodis Macrocephalae powder, Fructus Tsaoko powder are matched somebody with somebody by weight
After getting all the ready, scattered paste shape is mixed with water into, obtains nutrient condiments；
(2) northeast rice, glutinous sorghum are cleaned into mixing, is added medicated beer, beancurd soup and suitable quantity of water to boil into rice grain, is taken out
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 Semen Coicis
Oil, is toasted in being then placed in baking box, to ripe perfume is taken out the good rice crust of baking.
The preparation of the fragrant pear juice includes, after fragrant pear is cleaned, breaks into fragrant pear juice stand-by in being put into beater.
In step (3), the baking temperature of the baking box is 200 DEG C, a length of 10 minutes during baking.
Embodiment 2：
A kind of fragrant pear rice crust, is made up of the raw material of following weight portion：
60 parts of northeast rice, 30 parts of glutinous sorghum, 10 parts of medicated beer, 20 parts of beancurd soup, 6 parts of coix seed oil, 10 parts of nutrient condiments；
The nutrient condiments include the raw material of following weight：60 parts of fragrant pear juice, 20 parts of linseed meal, 2 parts of white sugar, Sal
4 parts, 0.5 part of chicken essence, 8 parts of lycopodium powder, 0.5 part of Rhizoma Atractylodis Macrocephalae powder, 0.5 part of Fructus Tsaoko powder；
The preparation method of described fragrant pear rice crust, comprises the following steps：
(1), fragrant pear juice, linseed meal, white sugar, Sal, chicken essence, lycopodium powder, Rhizoma Atractylodis Macrocephalae powder, Fructus Tsaoko powder are matched somebody with somebody by weight
After getting all the ready, scattered paste shape is mixed with water into, obtains nutrient condiments；
(2) northeast rice, glutinous sorghum are cleaned into mixing, is added medicated beer, beancurd soup and suitable quantity of water to boil into rice grain, is taken out
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 Semen Coicis
Oil, is toasted in being then placed in baking box, to ripe perfume is taken out the good rice crust of baking.
The preparation of the fragrant pear juice includes, after fragrant pear is cleaned, breaks into fragrant pear juice stand-by in being put into beater.
In step (3), the baking temperature of the baking box is 230 DEG C, a length of 5 minutes during baking.
The fragrant pear rice crust that the present invention makes, crispy and delicious, unique flavor, nutritive value enrich, to greatest extent
The loss of nutrition is avoided, is met health, nutrition modern food production theory, is substantially increased production efficiency；Its technique
Simply, technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, is easy to promote and answers
With.
Embodiment above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is entered
Row is limited, and on the premise of without departing from design spirit of the present invention, those of ordinary skill in the art are done to technical scheme
The various modifications for going out and improvement, all should fall in the protection domain of claims of the present invention determination.
Claims (3)
1. a kind of fragrant pear rice crust, it is characterised in that be made up of the raw material of following weight portion：
40～60 parts of northeast rice, 20～30 parts of glutinous sorghum, 5～10 parts of medicated beer, 10～20 parts of beancurd soup, 3～6 parts of coix seed oil,
5～10 parts of nutrient condiments；The nutrient condiments include the raw material of following weight：30～60 parts of fragrant pear juice, Caulis et Folium Lini
10～20 parts of seed powder, 1～2 part of white sugar, 2～4 parts of Sal, 0.3～0.5 part of chicken essence, 3～8 parts of lycopodium powder, Rhizoma Atractylodis Macrocephalae powder 0.2～
0.5 part, 0.2～0.5 part of Fructus Tsaoko powder；
The preparation method of described fragrant pear rice crust, comprises the following steps：
(1), will be fragrant pear juice, linseed meal, white sugar, Sal, chicken essence, lycopodium powder, Rhizoma Atractylodis Macrocephalae powder, Fructus Tsaoko powder standby by weight ratio
Qi Hou, is mixed with water into scattered paste shape, obtains nutrient condiments；
(2) northeast rice, glutinous sorghum are cleaned into mixing, are added medicated beer, beancurd soup and suitable quantity of water to boil into rice grain, is taken 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 coix seed oil, so
After be put into baking box in toasted, to it is ripe perfume after the good rice crust of baking is taken out.
2. the preparation method of a kind of fragrant pear rice crust according to claim 1, it is characterised in that：The preparation of the fragrant pear juice
Including, after fragrant pear is cleaned, fragrant pear juice being broken in being put into beater stand-by.
3. the preparation method of a kind of fragrant pear rice crust according to claim 1, it is characterised in that：It is in step (3), described
The baking temperature of baking box is 200 DEG C～230 DEG C, a length of 5～10 minutes during baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124636.2A CN106577940A (en) | 2016-12-08 | 2016-12-08 | Korla pear-flavored rice crust and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124636.2A CN106577940A (en) | 2016-12-08 | 2016-12-08 | Korla pear-flavored rice crust and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106577940A true CN106577940A (en) | 2017-04-26 |
Family
ID=58597585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611124636.2A Pending CN106577940A (en) | 2016-12-08 | 2016-12-08 | Korla pear-flavored rice crust and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106577940A (en) |
-
2016
- 2016-12-08 CN CN201611124636.2A patent/CN106577940A/en active Pending
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |
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| WD01 | Invention patent application deemed withdrawn after publication |