CN106722141A - A kind of almond rice crust and preparation method thereof - Google Patents
A kind of almond rice crust and preparation method thereof Download PDFInfo
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- CN106722141A CN106722141A CN201611124025.8A CN201611124025A CN106722141A CN 106722141 A CN106722141 A CN 106722141A CN 201611124025 A CN201611124025 A CN 201611124025A CN 106722141 A CN106722141 A CN 106722141A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 244000144725 Amygdalus communis Species 0.000 title claims abstract description 38
- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 38
- 235000020224 almond Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 47
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 235000013409 condiments Nutrition 0.000 claims abstract description 15
- 235000015097 nutrients Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000009973 maize Nutrition 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002304 perfume Substances 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 40
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 235000012054 meals Nutrition 0.000 claims description 9
- 240000002900 Arthrospira platensis Species 0.000 claims description 8
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 8
- 235000003351 Brassica cretica Nutrition 0.000 claims description 8
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 8
- 244000241838 Lycium barbarum Species 0.000 claims description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 8
- 238000004458 analytical method Methods 0.000 claims description 8
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000010460 mustard Nutrition 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 230000035764 nutrition Effects 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 229940082787 spirulina Drugs 0.000 claims description 8
- 235000015468 Lycium chinense Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 244000056139 Brassica cretica Species 0.000 claims 2
- 239000000126 substance Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 241000219198 Brassica Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- 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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of almond rice crust, it is made up of following raw material：Maize, glutinous wheat, yellow rice wine, rib soup, chicken fat, nutrient condiments；Its preparation method is comprised the following steps：(1) nutrient condiments, are produced；(2) maize, glutinous wheat, are cleaned into mixing, adds yellow rice wine, rib soup and suitable quantity of water that rice grain is cooked into, 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 chicken fat, be then placed in being toasted in baking box, take out the good crispy rice of baking after extremely ripe perfume.The almond rice crust that the present invention makes, crispy and delicious, unique flavor, nutritive value enriches, and substantially increases production efficiency；Its process is simple, technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, easy to utilize.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of almond rice crust and preparation method thereof.
Background technology
Since history, people often bake pot meal bottom close to the crispy rice of pot when rice is cooked with iron pan with low baking temperature
Moisture is removed, allows it to peel off naturally, form brown and crisp dry crispy rice, not only crisp taste is fragrant, be additionally favorable for preservation work and facilitate solid food.China's Chinese medicine
Think, crispy rice sweet taste, can reinforcing spleen to promote digestion, antidiarrheal, for weakness of the spleen and the stomach, indigestion, chronic diarrhea etc..Modern study is demonstrate,proved
It is real, by the crispy rice of wink-dry, the carbohydrate contained in raw material, fat, protein, A, B family vitamin and calcium, potassium,
The mineral matters such as iron, magnesium retain higher and nutritious, crispy and delicious.Current crispy rice is the deep small food liked by consumers in general
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.Crispy rice instant, be easy to digestion, you can as leisure food, dining table delicacies can be turned into again.
With the improvement of living standards, requirement of the people to daily bread is improved constantly, while exquisite nutrition is balanced
Also the peculiar flavour of food is pursued, crispy rice in the market is less because of raw material variety, and nutritive value has certain limitation,
Lack unique local flavor, and preparation 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 problems to be solved by the invention are the shortcomings for overcoming above prior art, there is provided a kind of process is simple, both
Have abundant nutrition has the preparation method of almond rice crust of peculiar flavour again.
In order to solve the above technical problems, the technical solution that the present invention is provided is as follows：
A kind of almond rice crust, is made up of the raw material of following weight portion：
40~60 parts of maize, 20~30 parts of glutinous wheat, 5~10 parts of yellow rice wine, 10~20 parts of rib soup, 3~6 parts of chicken fat, battalion
Support 5~10 parts of flavoring；The nutrient condiments include the raw material of following weight：30~60 parts of almond powder, analysis for soybean powder
10~20 parts, 1~2 part of white granulated sugar, 2~4 parts of salt, 0.3~0.5 part of monosodium glutamate, 3~8 parts of wheat flour, 2~5 parts of spirulina powder,
0.2~0.5 part of wolfberry fruit powder, 0.2~0.5 part of mustard meal；
The preparation method of described almond rice crust, comprises the following steps：
(1), almond powder, analysis for soybean powder, white granulated sugar, salt, monosodium glutamate, wheat flour, spirulina powder, wolfberry fruit powder, mustard meal are pressed
After weight is got all the ready, scattered paste shape is mixed with water into, obtains nutrient condiments；
(2) maize, glutinous wheat, are cleaned into mixing, add yellow rice wine, rib soup and suitable quantity of water that rice grain is cooked into, 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 chicken fat,
It is then placed in being toasted in baking box, takes out the good crispy rice of baking after extremely ripe perfume.
Preferably, the preparation of the almond powder includes, almond slow fire is stir-fried, pulverized, obtain almond powder stand-by.
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 beneficial effects of the invention are as follows：
The present invention scientific and reasonable preparation method of use, the almond rice crust made, crispy and delicious, unique flavor,
Nutritive value is enriched, and the loss of nutrition is avoided to greatest extent, meets health, nutrition modern food production theory, greatly
Improve production efficiency greatly；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 almond rice crust, is made up of the raw material of following weight portion：
40 parts of maize, 20 parts of glutinous wheat, 5 parts of yellow rice wine, 10 parts of rib soup, 3 parts of chicken fat, 5 parts of nutrient condiments；The nutrition
Flavoring includes the raw material of following weight：30 parts of almond powder, 10 parts of analysis for soybean powder, 1 part of white granulated sugar, 2 parts of salt, monosodium glutamate
0.3 part, 3 parts of wheat flour, 2 parts of spirulina powder, 0.2 part of wolfberry fruit powder, 0.2 part of mustard meal；
The preparation method of described almond rice crust, comprises the following steps：
(1), almond powder, analysis for soybean powder, white granulated sugar, salt, monosodium glutamate, wheat flour, spirulina powder, wolfberry fruit powder, mustard meal are pressed
After weight is got all the ready, scattered paste shape is mixed with water into, obtains nutrient condiments；
(2) maize, glutinous wheat, are cleaned into mixing, add yellow rice wine, rib soup and suitable quantity of water that rice grain is cooked into, 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 chicken fat,
It is then placed in being toasted in baking box, takes out the good crispy rice of baking after extremely ripe perfume.
The preparation of the almond powder includes, almond slow fire stir-fried, pulverize, and obtains almond powder stand-by.
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 almond rice crust, is made up of the raw material of following weight portion：
60 parts of maize, 30 parts of glutinous wheat, 10 parts of yellow rice wine, 20 parts of rib soup, 6 parts of chicken fat, 10 parts of nutrient condiments；The battalion
Supporting flavoring includes the raw material of following weight：60 parts of almond powder, 20 parts of analysis for soybean powder, 2 parts of white granulated sugar, 4 parts of salt, monosodium glutamate
0.5 part, 8 parts of wheat flour, 5 parts of spirulina powder, 0.5 part of wolfberry fruit powder, 0.5 part of mustard meal；
The preparation method of described almond rice crust, comprises the following steps：
(1), almond powder, analysis for soybean powder, white granulated sugar, salt, monosodium glutamate, wheat flour, spirulina powder, wolfberry fruit powder, mustard meal are pressed
After weight is got all the ready, scattered paste shape is mixed with water into, obtains nutrient condiments；
(2) maize, glutinous wheat, are cleaned into mixing, add yellow rice wine, rib soup and suitable quantity of water that rice grain is cooked into, 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 chicken fat,
It is then placed in being toasted in baking box, takes out the good crispy rice of baking after extremely ripe perfume.
The preparation of the almond powder includes, almond slow fire stir-fried, pulverize, and obtains almond powder stand-by.
In step (3), the baking temperature of the baking box is 230 DEG C, a length of 5 minutes during baking.
The almond rice crust that the present invention makes, crispy and delicious, unique flavor, nutritive value enriches, to greatest extent
The loss of nutrition is avoided, meets 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, 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 design spirit of the present invention is not departed from, those of ordinary skill in the art do to technical scheme
The various modifications for going out and improvement, all should fall into the protection domain of claims of the present invention determination.
Claims (3)
1. a kind of almond rice crust, it is characterised in that be made up of the raw material of following weight portion：
40~60 parts of maize, 20~30 parts of glutinous wheat, 5~10 parts of yellow rice wine, 10~20 parts of rib soup, 3~6 parts of chicken fat, nutrition are adjusted
5~10 parts of taste substance；The nutrient condiments include the raw material of following weight：30~60 parts of almond powder, analysis for soybean powder 10~
20 parts, 1~2 part of white granulated sugar, 2~4 parts of salt, 0.3~0.5 part of monosodium glutamate, 3~8 parts of wheat flour, 2~5 parts of spirulina powder, matrimony vine
0.2~0.5 part of powder, 0.2~0.5 part of mustard meal；
The preparation method of described almond rice crust, comprises the following steps：
(1), by almond powder, analysis for soybean powder, white granulated sugar, salt, monosodium glutamate, wheat flour, spirulina powder, wolfberry fruit powder, mustard meal by weight
After part proportioning is got all the ready, scattered paste shape is mixed with water into, obtains nutrient condiments；
(2) maize, glutinous wheat, are cleaned into mixing, adds yellow rice wine, rib soup and suitable quantity of water that rice grain is cooked into, taken out and air-dry, obtained
Standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate chicken fat, then
Be put into baking box and toasted, to ripe perfume after the good crispy rice of baking is taken out.
2. the preparation method of a kind of almond rice crust according to claim 1, it is characterised in that：The preparation of the almond powder
Including, almond slow fire is stir-fried, pulverize, obtain almond powder stand-by.
3. the preparation method of a kind of almond rice crust according to claim 1, it is characterised in that：It is described in step (3)
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 |
|---|---|---|---|
| CN201611124025.8A CN106722141A (en) | 2016-12-08 | 2016-12-08 | A kind of almond rice crust and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124025.8A CN106722141A (en) | 2016-12-08 | 2016-12-08 | A kind of almond rice crust and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722141A true CN106722141A (en) | 2017-05-31 |
Family
ID=58881776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611124025.8A Pending CN106722141A (en) | 2016-12-08 | 2016-12-08 | A kind of almond rice crust and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722141A (en) |
Cited By (2)
| 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 |
| CN112425626A (en) * | 2020-11-26 | 2021-03-02 | 青海圣和源生物科技有限公司 | Puffed wheaten food with highland barley as raw material and preparation method thereof |
-
2016
- 2016-12-08 CN CN201611124025.8A patent/CN106722141A/en active Pending
Cited By (2)
| 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 |
| CN112425626A (en) * | 2020-11-26 | 2021-03-02 | 青海圣和源生物科技有限公司 | Puffed wheaten food with highland barley as raw material and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |