CN106942599A - A kind of wine rice crispy rice and its processing method - Google Patents
A kind of wine rice crispy rice and its processing method Download PDFInfo
- Publication number
- CN106942599A CN106942599A CN201710131443.8A CN201710131443A CN106942599A CN 106942599 A CN106942599 A CN 106942599A CN 201710131443 A CN201710131443 A CN 201710131443A CN 106942599 A CN106942599 A CN 106942599A
- Authority
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- China
- Prior art keywords
- rice
- wine
- crispy
- processing method
- wine rice
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Links
- 241000209094 Oryza Species 0.000 title claims abstract description 148
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 147
- 235000009566 rice Nutrition 0.000 title claims abstract description 147
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 15
- 235000020232 peanut Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000009569 green tea Nutrition 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000014571 nuts Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013616 tea Nutrition 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
Abstract
The invention discloses a kind of wine rice crispy rice and its processing method, the wine rice crispy rice of the present invention is that the wine rice obtained using polished rice and glutinous rice are fermented again after steaming mixed is used as main material, polished rice is mixed in proportion with glutinous rice, add green tea boiling, fermented again using distiller's yeast, it is fried in drying after compressing so that product is provided with mellowness taste, and mouthfeel is more crisp.Peanut and wheat kernel are also added into product, nut make it that product taste and nutrition become more preferably to enrich with the fragrance of cereal benevolence.The wine rice crispy rice that the preparation method that scientific and reasonable formula combines the present invention is made has unique rice wine-flavor, remains the nutritional ingredient of the raw materials such as rice, wheat, is that market has increased the typical local food that a kind of old children all likes newly, enriches the kind of crispy rice.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of wine rice crispy rice and its processing method.
Background technology
Crispy rice is the deep leisure food liked by consumers in general, and in the market has a variety of productions such as rice, millet, glutinous rice crispy rice
Product, dispensing is mainly constituted with rice and flavor seasoning.Crispy rice instant, be easy to digestion, you can as leisure food, can turn into again
Dining table delicacies.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, also lacks
Weary unique local flavor.
Wine rice crispy rice is, as main material, rice to be mixed in proportion with glutinous rice, is fermented, is pressed into using distiller's yeast using wine rice
Drying is fried after type so that product has the mellowness taste that common crispy rice does not possess, and mouthfeel is more crisp.It is also added into product
Peanut and wheat kernel, nut make it that product taste and nutrition become more preferably to enrich with the fragrance of cereal benevolence.
The content of the invention
The invention provides a kind of wine rice crispy rice and its processing method.The crispy rice of the present invention is that nutrition has unique wind again
Taste, and crispy in taste, sweet-smelling.
The technical solution of the present invention is as follows：
A kind of processing method of wine rice crispy rice, it is characterised in that comprise the following steps：
（1）Following component raw material is weighed by weight：Polished rice 1000-1500, glutinous rice 2000-3000, shelled peanut 150-200, wheat
Benevolence 150-200, edible salt 40-80, sugar 10-20；
（2）By the polished rice weighed, glutinous rice cold water soak 3-6 hours, pull out drain away the water it is well mixed, first in food steamer bottom paving
The dry green tea of last layer, then the mixed with rice drained away the water is paved on tealeaves, one layer of covering is green on rice again after paving uniformly
Tea, covers pot cover, and then vapour cooking 20-40 minutes cools down to normal temperature, pour into round, thereto add 1 ‰-
2 ‰ distiller's yeast, temperature is maintained at 20 DEG C -25 DEG C, and fermentation obtains wine rice after 24 hours；
（3）Wine rice drains away the water, and by wine rice, shelled peanut, wheat kernel, salt, sugar mixing and stirring, is put into that mould is compressing to be
Thickness is 0.2-0.5 centimetres of wine rice cake；
（4）The wine rice cake of forming is dried 5-8 hours under the conditions of 50 DEG C -70 DEG C, then taken out, it is cold under field conditions (factors)
But after 12-24 hours, it is put into the edible oil boiled and fries crisp, pull out, after oil remover de-oiling, sprinkle appropriate matcha powder, i.e.,
It can obtain finished product.
The processing method of described wine rice crispy rice, it is characterised in that：Step（4）The frying temperature control is in 180-200
DEG C, time 15min.
The processing method of described wine rice crispy rice, it is characterised in that：Step（1）The parts by weight of described raw material components are：
Polished rice 1200, glutinous rice 2500, shelled peanut 180, wheat kernel 180, salt 50, sugar 15.
The wine rice crispy rice that the processing method of described wine rice crispy rice is processed.
The beneficial effects of the invention are as follows：
The wine rice crispy rice of the present invention is to use obtained wine rice that polished rice and glutinous rice ferment again after steaming mixed as main material, by round-grained rice
Rice is mixed in proportion with glutinous rice, adds green tea boiling, then using distiller's yeast fermentation, it is compressing after dry fried so that product
Mellowness taste is provided with, mouthfeel is more crisp.Peanut and wheat kernel are also added into product, nut and the fragrance of cereal benevolence cause
Product taste becomes more preferably to enrich with nutrition.The wine rice pot that the preparation method that scientific and reasonable formula combines the present invention is made
Bar has unique rice wine-flavor, remains the nutritional ingredient of the raw materials such as rice, wheat, is that market has increased the local flavor that a kind of old children all likes newly
Food, enriches the kind of crispy rice.
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 one
A kind of processing method of wine rice crispy rice, comprises the following steps：
1）Weigh following weight（kg）Raw material：Polished rice 1.2, glutinous rice 2.5, shelled peanut 1.8, wheat kernel 1.8, salt 0.05, sugar
0.015；
2）The polished rice weighed, glutinous rice are steeped 6 hours with cold water respectively, water temperature is no more than 20 DEG C；
3）Soaked rice is pulled out and drains moisture, is well mixed, the green tea first done in food steamer bottom layer overlay, then will drain
The mixed with rice of moisture paves on tealeaves, covers one layer of green tea after paving uniformly on rice again, covers pot cover, 35 points of vapour cooking
Clock, then cools down to normal temperature, pours into round, and 1 ‰ distiller's yeast is added thereto, and temperature is maintained at 23 DEG C, fermentation 24
Wine rice is obtained after hour, after polished rice glutinous rice is mixed, is put into steamer, vapour cooking 40 minutes；
4）Wine rice drains away the water, and by wine rice, grating peanut benevolence, wheat kernel, salt, sugar mixing and stirring, is put into that mould is compressing to be
Thickness is 0.2-0.5 centimetres of wine rice cake；
5) the wine rice cake of forming is dried 6 hours under the conditions of 60 DEG C, then taken out, cooled down 24 hours under field conditions (factors)；
6）The dry wine rice cake cooled down is put into fried 15min in 200 DEG C of vegetable oil；
7）Wine rice crispy rice after fried can be prepared by wine rice crispy rice finished product after oil remover de-oiling；
Embodiment two
Weigh the raw material of following weight：Polished rice 1.5kg, glutinous rice 2kg, shelled peanut broken 0.2kg, wheat kernel 0.2kg, edible salt
0.06kg, white granulated sugar 0.01kg；
Prepare as steps described below：
1）Each raw material is weighed by above-mentioned weight；
2）The polished rice of group component, glutinous rice are steeped 6 hours with cold water respectively, water temperature is no more than 20 DEG C；
3）Soaked rice is pulled out and drains moisture, is well mixed, the green tea first done in food steamer bottom layer overlay, then will drain
The mixed with rice of moisture paves on tealeaves, covers one layer of green tea after paving uniformly on rice again, covers pot cover, 35 points of vapour cooking
Clock, then cools down to normal temperature, pours into round, and 1 ‰ distiller's yeast is added thereto, and temperature is maintained at 23 DEG C, fermentation 24
Wine rice is obtained after hour；
4）Wine rice drains away the water, and by wine rice, broken shelled peanut, wheat kernel, salt, sugar mixing and stirring, is put into that mould is compressing to be
Thickness is 0.2-0.5 centimetres of wine rice cake；
5) the wine rice cake of forming is dried 5-8 hours under the conditions of 50 DEG C -70 DEG C, placement 24 is small under natural conditions after taking-up
When；
6）The dry wine rice cake cooled down is put into 200 DEG C of vegetable oil and carries out high temperature frying 15min；
7）Wine rice crispy rice after fried can be prepared by wine rice crispy rice after oil remover de-oiling.
Embodiment three
Weigh the raw material of following weight：Polished rice 1kg, glutinous rice 3kg, shelled peanut broken 0.2kg, wheat kernel 0.2kg, edible salt 0.08kg,
White granulated sugar 0.01kg；
Prepare as steps described below：
1）Each raw material is weighed by above-mentioned weight；
2）The polished rice of group component, glutinous rice are steeped 6 hours with cold water respectively, water temperature is no more than 20 DEG C；
3）Soaked rice is pulled out and drains moisture, is well mixed, the green tea first done in food steamer bottom layer overlay, then will drain
The mixed with rice of moisture paves on tealeaves, covers one layer of green tea after paving uniformly on rice again, covers pot cover, 35 points of vapour cooking
Clock, then cools down to normal temperature, pours into round, and 1 ‰ distiller's yeast is added thereto, and temperature is maintained at 23 DEG C, fermentation 24
Wine rice is obtained after hour；
4）Wine rice drains away the water, and by wine rice, broken shelled peanut, wheat kernel, salt, sugar mixing and stirring, is put into that mould is compressing to be
Thickness is 0.2-0.5 centimetres of wine rice cake；
5) the wine rice cake of forming is dried 5-8 hours under the conditions of 50 DEG C -70 DEG C, placement 24 is small under natural conditions after taking-up
When；
6）The dry wine rice cake cooled down is put into 200 DEG C of vegetable oil and carries out high temperature frying 15min；
7）Wine rice crispy rice after fried can be prepared by wine rice crispy rice after oil remover de-oiling.
Claims (4)
1. a kind of processing method of wine rice crispy rice, it is characterised in that comprise the following steps：
（1）Following component raw material is weighed by weight：Polished rice 1000-1500, glutinous rice 2000-3000, shelled peanut 150-200, wheat
Benevolence 150-200, edible salt 40-80, sugar 10-20；
（2）By the polished rice of group component, glutinous rice cold water soak 3-6 hours, pull out drain away the water it is well mixed, first in food steamer bottom
The dry green tea of layer overlay, then the mixed with rice drained away the water is paved on tealeaves, cover one layer after paving uniformly on rice again
Green tea, covers pot cover, and then vapour cooking 20-40 minutes cools down to normal temperature, pour into round, add thereto
1 ‰ -2 ‰ distiller's yeast, temperature is maintained at 20 DEG C -25 DEG C, and fermentation obtains wine rice after 24 hours；
（3）Wine rice drains away the water, by wine rice, shelled peanut, wheat kernel, salt, sugared mixing and stirring, is put into mould compressing for thickness
Spend the wine rice cake for 0.2-0.5 centimetres；
（4）The wine rice cake of forming is dried 5-8 hours under the conditions of 50 DEG C -70 DEG C, then takes out, cools down under field conditions (factors)
After 12-24 hours, it is put into the edible oil boiled and fries crisp, pull out, after oil remover de-oiling, sprinkle appropriate matcha powder, you can
Obtain finished product.
2. the processing method of wine rice crispy rice according to claim 1, it is characterised in that：Step（4）The frying temperature control
System is in 180-200 DEG C, time 15min.
3. the processing method of wine rice crispy rice according to claim 1, it is characterised in that：Step（1）Described raw material components
Parts by weight be：Polished rice 1200, glutinous rice 2500, shelled peanut 180, wheat kernel 180, salt 50, sugar 15.
4. the wine rice crispy rice that the processing method of wine rice crispy rice according to claim 1 is processed.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710131443.8A CN106942599A (en) | 2017-03-07 | 2017-03-07 | A kind of wine rice crispy rice and its processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710131443.8A CN106942599A (en) | 2017-03-07 | 2017-03-07 | A kind of wine rice crispy rice and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942599A true CN106942599A (en) | 2017-07-14 |
Family
ID=59468259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710131443.8A Pending CN106942599A (en) | 2017-03-07 | 2017-03-07 | A kind of wine rice crispy rice and its processing method |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373372A (en) * | 2017-09-04 | 2017-11-24 | 合肥家佳乐食品工业有限公司 | A kind of production method of crispy rice |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012597A (en) * | 2014-05-14 | 2014-09-03 | 耿延东 | A shrimp glutinous rice pie |
| CN105558824A (en) * | 2015-12-17 | 2016-05-11 | 青岛畅隆电力设备有限公司 | Crab cream flavored polished round-grained rice crusts and preparation method thereof |
-
2017
- 2017-03-07 CN CN201710131443.8A patent/CN106942599A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012597A (en) * | 2014-05-14 | 2014-09-03 | 耿延东 | A shrimp glutinous rice pie |
| CN105558824A (en) * | 2015-12-17 | 2016-05-11 | 青岛畅隆电力设备有限公司 | Crab cream flavored polished round-grained rice crusts and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373372A (en) * | 2017-09-04 | 2017-11-24 | 合肥家佳乐食品工业有限公司 | A kind of production method of crispy rice |
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Application publication date: 20170714 |