CN106722138A - The processing method of tea perfume rice crust - Google Patents

The processing method of tea perfume rice crust Download PDF

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Publication number
CN106722138A
CN106722138A CN201611082309.5A CN201611082309A CN106722138A CN 106722138 A CN106722138 A CN 106722138A CN 201611082309 A CN201611082309 A CN 201611082309A CN 106722138 A CN106722138 A CN 106722138A
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CN
China
Prior art keywords
rice
tea
boiling
processing method
fried
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
Application number
CN201611082309.5A
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Chinese (zh)
Inventor
张淑芬
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shaanxi Qiyuan Technology Development Co Ltd
Original Assignee
Shaanxi Qiyuan Technology Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Shaanxi Qiyuan Technology Development Co Ltd filed Critical Shaanxi Qiyuan Technology Development Co Ltd
Priority to CN201611082309.5A priority Critical patent/CN106722138A/en
Publication of CN106722138A publication Critical patent/CN106722138A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The processing method of tea perfume rice crust of the present invention is related to food processing field, and in particular to the processing method of tea perfume rice crust, comprises the following steps:Raw material is selected, and raw material is made from stalk rice;Selection tealeaves;Tea juice is extracted, and extracting tea juice is used to soak rice and rice, the tea dust boiling water of the mesh sieve of appropriate mistake 120 is brewed into 10min, then suction filtration, so operates three times repeatedly, and filtrate is mixed, and adds color preserving agent standby, and tea fishing is retained, and is added after meal is cooked, then carry out fried;Rice dipping, the purpose of rice dipping is in order that rice draws fully water suction, rice is fully gelatinized in boiling, is cooked, and, up to 30%, soak time is 30 45min for rice dipping to the full states of meter La Cheng, moisture;Boiling, boiling is the process for making the starch gelatinization in rice;Using atmospheric cooking or pressure cooking.The present invention is simple to operate, easy to process, it is ensured that product quality, saves production cost, and tea perfume is strong, crispy savoury, integrates nutrition, cuisines and health care.

Description

The processing method of tea perfume rice crust
Technical field
The present invention relates to food processing field, and in particular to the processing method of tea perfume rice crust.
Background technology
Crispy rice is a kind of traditional properties snack of China.Can directly eat, or accompany by the beverages such as milk, coffee, fruit juice As breakfast, tiffin and nightspot, dish can also be made with the cooperation of other raw-food materials and eaten, such as Hechuan sliced meat with crispy rice.With big Crispy rice that rice is made for raw material is nutritious, unique flavor, rich in carbohydrate, protein and multivitamin and mineral Matter etc., with golden yellow color, mouthfeel is crisp, taste is fragrant U.S. the features such as the existing body spare time as snacks satisfy craving effect;And simultaneous master, The allaying one's hunger of non-staple foodstuff, garnishes function, it is deep to be liked by children and adolescents or even the elderly.
Tealeaves contains abundant nutrition and many tool health-care efficacy compositions, nutritive and health protection components water removal melt into tealeaves Especially, also many is that water insoluble ingredients, only Instant Drinks or brew are that these compositions cannot be made to be immediately used by the body into millet paste , therefore, " will drink tea " switchs to " eating tea " and is necessary.But tealeaves has special bitter taste, and tea grounds population quality is thick Take off directly it is edible allow people it is beyond affordability, so needing, by appropriate processing, to be changed into table delicacies delicacy, could comprehensively play tealeaves Due alimentary health-care function.
The content of the invention
It is a kind of simple to operate present invention aim at providing, it is easy to process, it is ensured that product quality, save production cost, tea Aromatic strongly fragrant, crispy savoury, the processing method for integrating the tea perfume rice crust of nutrition, cuisines and health care.
The processing method of tea perfume rice crust of the present invention, comprises the following steps:
The first step, raw material selection makees raw material from stalk rice;
Second step, selects tealeaves;
3rd step, tea juice is extracted, and extracting tea juice is used to soak rice and rice, and the tea dust of the mesh sieve of appropriate mistake 120 is rushed with boiling water Bubble 10min, then suction filtration, is so operated three times repeatedly, and filtrate is mixed, and adds color preserving agent standby, and tea fishing is retained, and treats that meal is cooked After add, then carry out fried;
4th step, rice dipping, the purpose of rice dipping is in order that rice drawing fully water suction, makes rice be fully gelatinized in boiling, be cooked, leaching To the full states of meter La Cheng, moisture up to 30%, soak time is 30- 45min to rice;
5th step, boiling, boiling is the process for making the starch gelatinization in rice;Using atmospheric cooking or pressure cooking, boiling is arrived Rice is well-done, rice draws and do not paste, untill moisture reaches 50%-60%;
6th step, cooling, the rice after boiling is terminated carries out natural cooling, distributes steam, it is therefore an objective to makes rice loose, does not enter One step softens, non-caked agglomerating, and also non-caked roller sheet utensil is both easy to operation, and the quality of product has also ensured;
7th step, adds dispensing, adds appropriate lard, wheaten starch and tea dust to be mixed in the rice for having cooled down;
8th step, roller sheet, section rice are compacted into the thin slice of 5mm thickness on the stainless steel dry plate for be pre-coated with grease, so After cut into slices;
9th step, the fried thin slice that will be cut is placed in vegetable oil to be fried, and Oil-temperature control is fried 5-10 seconds in 190-200 degree, to subtract The loss of various composition in few tealeaves;
Tenth step, seasoning is added as needed on condiment or is not added with.
Preferably, tealeaves be black tea, green tea, oolong tea in one or more.
The present invention is simple to operate, easy to process, it is ensured that product quality, saves production cost, and tea perfume is strong, crispy savoury, Integrate nutrition, cuisines and health care.
Specific embodiment
Embodiment one:
The processing method of tea perfume rice crust of the present invention, comprises the following steps:
The first step, raw material selection makees raw material from stalk rice;
Second step, selects tealeaves;
3rd step, tea juice is extracted, and extracting tea juice is used to soak rice and rice, and the tea dust of the mesh sieve of appropriate mistake 120 is rushed with boiling water Bubble 10min, then suction filtration, is so operated three times repeatedly, and filtrate is mixed, and adds color preserving agent standby, and tea fishing is retained, and treats that meal is cooked After add, then carry out fried;
4th step, rice dipping, the purpose of rice dipping is in order that rice drawing fully water suction, makes rice be fully gelatinized in boiling, be cooked, leaching To the full states of meter La Cheng, moisture up to 30%, soak time is 30- 45min to rice;
5th step, boiling, boiling is the process for making the starch gelatinization in rice;Using atmospheric cooking or pressure cooking, boiling is arrived Rice is well-done, rice draws and do not paste, untill moisture reaches 50%-60%;
6th step, cooling, the rice after boiling is terminated carries out natural cooling, distributes steam, it is therefore an objective to makes rice loose, does not enter One step softens, non-caked agglomerating, and also non-caked roller sheet utensil is both easy to operation, and the quality of product has also ensured;
7th step, adds dispensing, adds appropriate lard, wheaten starch and tea dust to be mixed in the rice for having cooled down;
8th step, roller sheet, section rice are compacted into the thin slice of 5mm thickness on the stainless steel dry plate for be pre-coated with grease, so After cut into slices;
9th step, the fried thin slice that will be cut is placed in vegetable oil to be fried, and Oil-temperature control is fried 5-10 seconds in 190-200 degree, to subtract The loss of various composition in few tealeaves;
Tenth step, seasoning is added as needed on condiment or is not added with.
Embodiment two:
The processing method of tea perfume rice crust of the present invention, comprises the following steps:
The first step, raw material selection makees raw material from stalk rice;
Second step, select tealeaves, tealeaves be black tea, green tea, oolong tea in one or more;
3rd step, tea juice is extracted, and extracting tea juice is used to soak rice and rice, and the tea dust of the mesh sieve of appropriate mistake 120 is rushed with boiling water Bubble 10min, then suction filtration, is so operated three times repeatedly, and filtrate is mixed, and adds color preserving agent standby, and tea fishing is retained, and treats that meal is cooked After add, then carry out fried;
4th step, rice dipping, the purpose of rice dipping is in order that rice drawing fully water suction, makes rice be fully gelatinized in boiling, be cooked, leaching To the full states of meter La Cheng, moisture up to 30%, soak time is 30- 45min to rice;
5th step, boiling, boiling is the process for making the starch gelatinization in rice;Using atmospheric cooking or pressure cooking, boiling is arrived Rice is well-done, rice draws and do not paste, untill moisture reaches 50%-60%;
6th step, cooling, the rice after boiling is terminated carries out natural cooling, distributes steam, it is therefore an objective to makes rice loose, does not enter One step softens, non-caked agglomerating, and also non-caked roller sheet utensil is both easy to operation, and the quality of product has also ensured;
7th step, adds dispensing, adds appropriate lard, wheaten starch and tea dust to be mixed in the rice for having cooled down;
8th step, roller sheet, section rice are compacted into the thin slice of 5mm thickness on the stainless steel dry plate for be pre-coated with grease, so After cut into slices;
9th step, the fried thin slice that will be cut is placed in vegetable oil to be fried, and Oil-temperature control is fried 5-10 seconds in 190-200 degree, to subtract The loss of various composition in few tealeaves;
Tenth step, seasoning is added as needed on condiment or is not added with.
The present invention is simple to operate, easy to process, it is ensured that product quality, saves production cost, and tea perfume is strong, crispy savoury, Integrate nutrition, cuisines and health care.

Claims (2)

1. a kind of processing method of tea perfume rice crust, it is characterised in that comprise the following steps:
The first step, raw material selection makees raw material from stalk rice;
Second step, selects tealeaves;
3rd step, tea juice is extracted, and extracting tea juice is used to soak rice and rice, and the tea dust of the mesh sieve of appropriate mistake 120 is rushed with boiling water Bubble 10min, then suction filtration, is so operated three times repeatedly, and filtrate is mixed, and adds color preserving agent standby, and tea fishing is retained, and treats that meal is cooked After add, then carry out fried;
4th step, rice dipping, the purpose of rice dipping is in order that rice drawing fully water suction, makes rice be fully gelatinized in boiling, be cooked, leaching To the full states of meter La Cheng, moisture up to 30%, soak time is 30- 45min to rice;
5th step, boiling, boiling is the process for making the starch gelatinization in rice;Using atmospheric cooking or pressure cooking, boiling is arrived Rice is well-done, rice draws and do not paste, untill moisture reaches 50%-60%;
6th step, cooling, the rice after boiling is terminated carries out natural cooling, distributes steam, it is therefore an objective to makes rice loose, does not enter One step softens, non-caked agglomerating, and also non-caked roller sheet utensil is both easy to operation, and the quality of product has also ensured;
7th step, adds dispensing, adds appropriate lard, wheaten starch and tea dust to be mixed in the rice for having cooled down;
8th step, roller sheet, section rice are compacted into the thin slice of 5mm thickness on the stainless steel dry plate for be pre-coated with grease, so After cut into slices;
9th step, the fried thin slice that will be cut is placed in vegetable oil to be fried, and Oil-temperature control is fried 5-10 seconds in 190-200 degree, to subtract The loss of various composition in few tealeaves;
Tenth step, seasoning is added as needed on condiment or is not added with.
2. the processing method of tea perfume rice crust as claimed in claim 1, it is characterised in that the tealeaves is black tea, green tea, crow One or more in imperial tea.
CN201611082309.5A 2016-11-30 2016-11-30 The processing method of tea perfume rice crust Pending CN106722138A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611082309.5A CN106722138A (en) 2016-11-30 2016-11-30 The processing method of tea perfume rice crust

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611082309.5A CN106722138A (en) 2016-11-30 2016-11-30 The processing method of tea perfume rice crust

Publications (1)

Publication Number Publication Date
CN106722138A true CN106722138A (en) 2017-05-31

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111728141A (en) * 2020-07-07 2020-10-02 宁夏马逗叔食品有限公司 Health-care rice crust containing three kinds of potatoes and coarse cereals and processing method of health-care rice crust
CN111802585A (en) * 2020-08-08 2020-10-23 西安市泰升食品有限责任公司 Bean-flavor rice crust and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111728141A (en) * 2020-07-07 2020-10-02 宁夏马逗叔食品有限公司 Health-care rice crust containing three kinds of potatoes and coarse cereals and processing method of health-care rice crust
CN111802585A (en) * 2020-08-08 2020-10-23 西安市泰升食品有限责任公司 Bean-flavor rice crust and preparation method thereof

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Application publication date: 20170531