CN107319336A - A kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice - Google Patents
A kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice Download PDFInfo
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- CN107319336A CN107319336A CN201710629836.1A CN201710629836A CN107319336A CN 107319336 A CN107319336 A CN 107319336A CN 201710629836 A CN201710629836 A CN 201710629836A CN 107319336 A CN107319336 A CN 107319336A
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- rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice, matrimony vine, jujube are broken into powder, tomato breaks into slurry, both mixing and then addition shrimp med obtain condiment with salt heating stirring, while rice is crushed, condiment is mixed with rice meal, other various compositions, which are added, after adding water is kneaded into dough, shakeout and heated on the leaf of bamboo, the grain of rice is then pressed into by Machine for rice granulting, profit water progress high pressure swelling is both obtained after drying.Tomato red-jujube flavor high pressure swelling popped rice nutritional ingredient prepared by the present invention is rich, and mouthfeel is unique, possesses the delicate fragrance of rice and the leaf of bamboo, sour-sweet and shrimp the delicate flavour for also possessing tomato and jujube.
Description
Technical field
The invention belongs to dilated food processing technique field, and in particular to a kind of tomato red-jujube flavor high pressure swelling popped rice
Preparation method.
Background technology
Tomato, is commonly called as tomato, tomato, is annual Solanaceae herbaceous plant.Tomato is both delicious fruits and vegetables, is one again
Plant good medicine.The traditional Chinese medical science thinks that tomato is sweet, acid, is slightly cold, have it is clearing heat and detoxicating, promote the production of body fluid to quench thirst, Yin and cool blood, the effect such as stomach strengthening and digestion promoting；
The illnesss such as indigestion, heatstroke, stomach energy bitter taste, flaring up of deficient fire caused by, the greasy savoury of overfeeding thirsty to febrile disease have preferably
Therapeutic effect.
China's rice yield and consumption figure rank first in the world, and yield keeps first for many years.Rice protein is that nutrition circle is generally acknowledged
Quality plant albumen, its content accounts for the 8% of the total composition of rice.Rice protein contains 8 kinds of amino acid needed by human, ammonia
Optimal mode of the base acid proportioning pattern close to world health organisation recommendations.Rice protein has higher biological value and effect ratio
Value, biological value, higher than cereal crops, is close up to 77 with the biological value of fish, shrimp protein matter；Rice protein efficiency ratio is
1.36-2.56, the cereal crops common higher than wheat, corn and soybean etc., belongs to absorption easy to digest, the high-quality being of high nutritive value
Albumen.
Puffing technique can make the more crisp delicious food of food, be easy to digestion, be the important processing gimmick of leisure food.Now
Current expansion method can be divided into three kinds：1) extrusion；2) frying-expansion；3) air pressure is expanded.
The content of the invention
The present invention provides a kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice, and tomato prepared by the present invention is red
Jujube taste high pressure swelling popped rice nutritional ingredient is rich, and mouthfeel is unique, possesses the delicate fragrance of rice and the leaf of bamboo, also possesses tomato and jujube
Sour-sweet and shrimp delicate flavour.
The present invention is achieved by the following technical solutions：
A kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice, it is characterised in that comprise the following steps：
（1）Tomato jujube shrimp med condiment
5-10 parts by weight matrimony vine, 5-10 parts by weight jujubes are ground into the powder of 50-60 mesh sizes, medlar red date powder is obtained, together
When the tomato of 3-8 parts by weight is broken into slurry, by medlar red date powder add tomato serum then add 3-8 parts by weight shrimps
Powder is sufficiently stirred for 1-2 parts by weight salt, is taken out after 90-100 DEG C of heating insulation 5-15 minutes, stand-by；
（2）Cure mixed rice powder
Rice, which is broken into, after the removal of impurities of 30-40 rice is cleaned can cross 100-200 mesh powder shape ground rice, and step is admixed with ground rice（1）
The condiment of gained, adds water and the water content of mixed material is adjusted into 35-40%, with adding 2-3 parts by weight saleratus power, 2-
3 parts by weight white granulated sugars and 1-2 parts by weight Conditions of Onion Juice are mixed evenly, and are added water and are rubbed and practice into after dough, dough is shakeout and is placed on bamboo
80-100 DEG C is carried out on leaf and is incubated 2-10 minutes, is carried out after TRANSIENT HIGH TEMPERATURE sterilization treatment, it is stand-by after spreading for cooling；
（3）Rice milling and drying
By step（2）Mixed material is pressed into grain of rice type shape by resulting material with Machine for rice granulting, then enters obtained rice
Row drying, drying temperature controls 60-80 DEG C, and dry to water content, in 10-15%, it is in dispersible graininess, stand-by；
（4）Expanded popped rice
By step（3）Obtained rice soaks 3-5 hours in pure water, then by the rice after immersion under 10-12MPa air pressure
Carry out air pressure expanded, be cooled to room temperature, bag distribution packaging both obtains described tomato red-jujube flavor high pressure swelling popped rice.
Described Conditions of Onion Juice is that 60-80 mesh net filter gained filtrate is crossed after fresh onion is squeezed the juice, and adds 1-1.5 times of water with fitting
The food stabilizer of amount, the instantaneous sterilizing at 110-130 DEG C.
The TRANSIENT HIGH TEMPERATURE sterilizing is that the mixture that need to be sterilized is placed in sterilizing heater to be warming up to 120-150 DEG C
Kept for 10-20 seconds.
It is described to be packaged as using vacuum or potato chips are put into packaging bag, and toward being filled with inert gas in packaging bag.
It is an advantage of the invention that：
Matrimony vine, jujube are broken into powder by the present invention, and tomato breaks into slurry, and both mix and then added shrimp med and are heated with salt
Condiment is stirred to obtain, while rice is crushed, condiment is mixed with rice meal, adding other various compositions after adding water is kneaded into
Dough, shakeouts and is heated on the leaf of bamboo, is then pressed into the grain of rice by Machine for rice granulting, and profit water carries out high pressure swelling after drying
Both.Matrimony vine, jujube break into the nutritional ingredient that powder maintains matrimony vine and jujube, while in subsequent treatment with unclassified stores more
Easily mixing, Tomato juice's taste is sour-sweet strong, and mouthfeel is unique, and shrimp med is high protein, low-fat food, afterwards crushes rice
Mixed afterwards so that unclassified stores is lumped together with rice, the nutrient lacked in itself supplemented with rice, to greatest extent
Ground remains the prototroph composition of rice and the delicate fragrance of rice, when being heated using the leaf of bamboo, it is possible to use the absorption of mixture
Effect, adsorbs the bamboo juice oozed out because in, is granulated again afterwards so that in follow-up expanding processing, finished product is non-breakable, afterwards
High pressure swelling is carried out, heat generation is reduced, excellent taste and does not destroy its nutritional ingredient, people is being enjoyed the same of delicious food
When, it can also maintain healthy, the tomato red-jujube flavor high pressure swelling popped rice nutritional ingredient for preparing of the present invention is rich, and mouthfeel is only
Spy, the delicate fragrance for possessing rice and the leaf of bamboo, sour-sweet and shrimp the delicate flavour for also possessing tomato and jujube.
Embodiment
A kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice, it is characterised in that comprise the following steps：
（1）Tomato jujube shrimp med condiment
8 parts by weight matrimony vines, 8 parts by weight jujubes are ground into the powder of 50-60 mesh sizes, medlar red date powder is obtained, while by 5 weights
The tomato of amount part breaks into slurry, and medlar red date powder is added into tomato serum and then 5 parts by weight shrimp meds and 1.5 weight are added
Part salt is sufficiently stirred for, and is taken out after 95 DEG C of heating insulation 10 minutes, stand-by；
（2）Cure mixed rice powder
Rice, which is broken into, after 35 rice removal of impurities are cleaned can cross 100-200 mesh powder shape ground rice, and step is admixed with ground rice（1）Gained
Condiment, add water and the water content of mixed material be adjusted to 35-40%, with adding 2.5 parts by weight saleratus powers, 2.5 weights
Amount part white granulated sugar and 1.5 parts by weight Conditions of Onion Juice are mixed evenly, and are added water and are rubbed and practice into after dough, dough is shakeout and is placed on the leaf of bamboo
Carry out 90 DEG C and be incubated 8 minutes, carry out after TRANSIENT HIGH TEMPERATURE sterilization treatment, it is stand-by after spreading for cooling；
（3）Rice milling and drying
By step（2）Mixed material is pressed into grain of rice type shape by resulting material with Machine for rice granulting, then enters obtained rice
Row drying, drying temperature controls 70 DEG C, and dry to water content, in 10-15%, it is in dispersible graininess, stand-by；
（4）Expanded popped rice
By step（3）Obtained rice soaks 4 hours in pure water, then enters the rice after immersion under 10-12MPa air pressure
Promoting the circulation of qi pressure is expanded, is cooled to room temperature, and bag distribution packaging both obtains described tomato red-jujube flavor high pressure swelling popped rice.
Described Conditions of Onion Juice is that 60-80 mesh net filter gained filtrate is crossed after fresh onion is squeezed the juice, add 1 times of water with it is appropriate
Food stabilizer, the instantaneous sterilizing at 120 DEG C.
The TRANSIENT HIGH TEMPERATURE sterilizing is that the mixture that need to be sterilized is placed in sterilizing heater to be warming up to 130 DEG C of holdings
15 seconds.
It is described to be packaged as using vacuum or potato chips are put into packaging bag, and toward being filled with inert gas in packaging bag.
Claims (4)
1. a kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice, it is characterised in that comprise the following steps：
（1）Tomato jujube shrimp med condiment
5-10 parts by weight matrimony vine, 5-10 parts by weight jujubes are ground into the powder of 50-60 mesh sizes, medlar red date powder is obtained, together
When the tomato of 3-8 parts by weight is broken into slurry, by medlar red date powder add tomato serum then add 3-8 parts by weight shrimps
Powder is sufficiently stirred for 1-2 parts by weight salt, is taken out after 90-100 DEG C of heating insulation 5-15 minutes, stand-by；
（2）Cure mixed rice powder
Rice, which is broken into, after the removal of impurities of 30-40 rice is cleaned can cross 100-200 mesh powder shape ground rice, and step is admixed with ground rice（1）
The condiment of gained, adds water and the water content of mixed material is adjusted into 35-40%, with adding 2-3 parts by weight saleratus power, 2-
3 parts by weight white granulated sugars and 1-2 parts by weight Conditions of Onion Juice are mixed evenly, and are added water and are rubbed and practice into after dough, dough is shakeout and is placed on bamboo
80-100 DEG C is carried out on leaf and is incubated 2-10 minutes, is carried out after TRANSIENT HIGH TEMPERATURE sterilization treatment, it is stand-by after spreading for cooling；
(3) rice milling and drying
By step（2）Mixed material is pressed into grain of rice type shape by resulting material with Machine for rice granulting, then enters obtained rice
Row drying, drying temperature controls 60-80 DEG C, and dry to water content, in 10-15%, it is in dispersible graininess, stand-by；
(4) expanded popped rice
By step（3）Obtained rice soaks 3-5 hours in pure water, then by the rice after immersion under 10-12MPa air pressure
Carry out air pressure expanded, be cooled to room temperature, bag distribution packaging both obtains described tomato red-jujube flavor high pressure swelling popped rice.
2. a kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice according to claim 1, it is characterised in that institute
The Conditions of Onion Juice stated is that 60-80 mesh net filter gained filtrate is crossed after fresh onion is squeezed the juice, and the water of 1-1.5 times of addition and appropriate food are steady
Determine agent, the instantaneous sterilizing at 110-130 DEG C.
3. a kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice according to claim 1, it is characterised in that institute
It is that the mixture that need to be sterilized is placed in sterilizing heater to be warming up to 120-150 DEG C of holding 10-20 to state TRANSIENT HIGH TEMPERATURE sterilizing
Second.
4. a kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice according to claim 1, it is characterised in that institute
Being packaged as of stating is put into packaging bag using vacuum or by potato chips, and toward being filled with inert gas in packaging bag.
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| CN201710629836.1A CN107319336A (en) | 2017-07-28 | 2017-07-28 | A kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice |
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| CN201710629836.1A CN107319336A (en) | 2017-07-28 | 2017-07-28 | A kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308533A (en) * | 2018-01-14 | 2018-07-24 | 名沙食品（江苏）有限公司 | A kind of tomato popped rice ball and manufacture craft |
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Application publication date: 20171107 |