CN106722138A - The processing method of tea perfume rice crust - Google Patents
The processing method of tea perfume rice crust Download PDFInfo
- 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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- rice
- tea
- boiling
- processing method
- fried
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea 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
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.
Priority Applications (1)
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CN201611082309.5A CN106722138A (en) | 2016-11-30 | 2016-11-30 | The processing method of tea perfume rice crust |
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CN201611082309.5A CN106722138A (en) | 2016-11-30 | 2016-11-30 | The processing method of tea perfume rice crust |
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CN201611082309.5A Pending CN106722138A (en) | 2016-11-30 | 2016-11-30 | The processing method of tea perfume rice crust |
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Cited By (2)
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 |
-
2016
- 2016-11-30 CN CN201611082309.5A patent/CN106722138A/en active Pending
Cited By (2)
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 |