CN108142824A - A kind of production method of rice krispies - Google Patents
A kind of production method of rice krispies Download PDFInfo
- Publication number
- CN108142824A CN108142824A CN201611111956.4A CN201611111956A CN108142824A CN 108142824 A CN108142824 A CN 108142824A CN 201611111956 A CN201611111956 A CN 201611111956A CN 108142824 A CN108142824 A CN 108142824A
- Authority
- CN
- China
- Prior art keywords
- rice
- glutinous rice
- taking
- krispies
- glutinous
- 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.)
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of production methods of rice krispies, include the following steps：（1）Glutinous rice pre-processes：Glutinous rice is cleaned, is impregnated 23 hours with 35 55 DEG C of warm water, taking-up drains；（2）Steamed rice：The glutinous rice drained is put in food steamer and is cooked, particle is dispersed as after taking-up, ventilation is positioned over and blows on；（3）It dries：The rice grain to blow on, which is placed under the sun, is dried to moisture below 20%；（4）Fried dry：The glutinous rice after drying is taken to be put in pot to stir-fry, the water content of rice grain 5% hereinafter,.The rice krispies production process is simple, tasty, does not add chemical addition agent, is conducive to preserve, be convenient for carrying, and can be eaten when drinking oil tea as snacks.
Description
Technical field
The present invention relates to field of food, are to be related to a kind of production method of rice krispies specifically.
Background technology
With the continuous improvement of people's living standards, pursuit of the people for the diversification of diet, best quality, nutrient laden
Constantly promoted.Glutinous rice is the daily raw material often eaten of people.Southerner, particularly people from Guangxi, like and oil tea, and are drinking
Snacks can be eaten of while oil tea.
Invention content
The object of the present invention is to provide a kind of production methods of rice krispies, and the rice krispies production process is simple, tasty, does not add
Add chemical addition agent, be conducive to preserve, be convenient for carrying, can be eaten when drinking oil tea as snacks.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of production method of rice krispies, including
Following steps：（1）Glutinous rice pre-processes：Glutinous rice is cleaned, is impregnated 2-3 hours with 35-55 DEG C of warm water, taking-up drains；（2）Steamed rice：
The glutinous rice drained is put in food steamer and is cooked, particle is dispersed as after taking-up, ventilation is positioned over and blows on；（3）It dries：By what is blown on
Rice grain, which is placed under the sun, is dried to moisture below 20%；（4）Fried dry：The glutinous rice after drying is taken to be put in pot to be turned over
Fry, the water content of rice grain 5% hereinafter,.
The present invention has the advantages that：The present invention does not add any chemistry addition, tasty U.S. using glutinous rice as raw material
Taste is convenient for carrying, and when drinking oil tea, rice krispies is put into oil tea, can increase the glutinous rice fragrance of oil tea so that drink the more beautiful of oil tea
Taste.
Specific embodiment
The present invention is described in further detail, but does not limit the scope of the invention below in conjunction with specific embodiment
And application range：
Embodiment 1
A kind of production method of rice krispies, which is characterized in that include the following steps：（1）Glutinous rice pre-processes：Glutinous rice is cleaned, with 35
DEG C warm water impregnates 2 hours, and taking-up drains；（2）Steamed rice：The glutinous rice drained is put in food steamer and is cooked, particle is dispersed as after taking-up,
Ventilation is positioned over to blow on；（3）It dries：The rice grain to blow on, which is placed under the sun, is dried to moisture below 20%；（4）It fries
It is dry：The glutinous rice after drying is taken to be put in pot to stir-fry, the water content of rice grain 5% hereinafter,.
Embodiment 2
A kind of production method of rice krispies, includes the following steps：（1）Glutinous rice pre-processes：Glutinous rice is cleaned, impregnates 3 with 55 DEG C of warm water
Hour, taking-up drains；（2）Steamed rice：The glutinous rice drained is put in food steamer and is cooked, particle is dispersed as after taking-up, is positioned over ventilation
Place blows on；（3）It dries：The rice grain to blow on, which is placed under the sun, is dried to moisture below 15%；（4）Fried dry：It takes after drying
Glutinous rice be put in pot and stir-fry, the water content of rice grain 3% hereinafter,.
Embodiment 3
A kind of production method of rice krispies, includes the following steps：（1）Glutinous rice pre-processes：Glutinous rice is cleaned, is impregnated with 45 DEG C of warm water
2.5 hours, taking-up drained；（2）Steamed rice：The glutinous rice drained is put in food steamer and is cooked, particle is dispersed as after taking-up, is positioned over logical
It blows at wind；（3）It dries：The rice grain to blow on, which is placed under the sun, is dried to moisture below 12%；（4）Fried dry：It takes and dries
Glutinous rice afterwards, which is put in pot, to stir-fry, the water content of rice grain 4% hereinafter,.
The present invention has the advantages that：The present invention does not add any chemistry addition, tasty U.S. using glutinous rice as raw material
Taste is convenient for carrying, and when drinking oil tea, rice krispies is put into oil tea, can increase the glutinous rice fragrance of oil tea so that drink the more beautiful of oil tea
Taste.Glutinous rice is cleaned, may be such that glutinous rice faster impregnates completion with warm water immersion, glutinous rice is broken up after cooking conducive to cooling, can also
Rice grain adhesion.The rice grain to blow on, which is dried, can reduce rice grain and frying pan adhesion during stir-frying, reduce burnt.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, it is impossible to assert
The specific implementation of the present invention is confined to these explanations.For those of ordinary skill in the art to which the present invention belongs, exist
Several equivalent substitute or obvious modifications are made under the premise of not departing from present inventive concept, and performance or use is identical, all should
It is considered as belonging to present invention scope of patent protection determined by the appended claims.
Claims (1)
1. a kind of production method of rice krispies, which is characterized in that include the following steps：（1）Glutinous rice pre-processes：Glutinous rice is cleaned, is used
35-55 DEG C of warm water impregnates 2-3 hours, and taking-up drains；（2）Steamed rice：The glutinous rice drained is put in food steamer and is cooked, is broken up after taking-up
Into particle, it is positioned over ventilation and blows on；（3）It dries：The rice grain to blow on is placed under the sun be dried to moisture 20% with
Under；（4）Fried dry：The glutinous rice after drying is taken to be put in pot to stir-fry, the water content of rice grain 5% hereinafter,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611111956.4A CN108142824A (en) | 2016-12-06 | 2016-12-06 | A kind of production method of rice krispies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611111956.4A CN108142824A (en) | 2016-12-06 | 2016-12-06 | A kind of production method of rice krispies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142824A true CN108142824A (en) | 2018-06-12 |
Family
ID=62468451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611111956.4A Pending CN108142824A (en) | 2016-12-06 | 2016-12-06 | A kind of production method of rice krispies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142824A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116570019A (en) * | 2023-05-22 | 2023-08-11 | 贵州愉见李食品有限公司 | Glutinous rice chilli sauce and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084021A (en) * | 1992-09-17 | 1994-03-23 | 颜荣庆 | Puffed rice production technique |
| CN1344510A (en) * | 2001-10-23 | 2002-04-17 | 叶键 | Industrial process of producing parched rice |
| CN101449777A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Puffed rice production technique |
| CN101601452A (en) * | 2009-05-27 | 2009-12-16 | 邵金才 | The production method of convenient soaking rice |
| KR20100057977A (en) * | 2008-11-24 | 2010-06-03 | 백연미 | Popper health food |
| CN102058064A (en) * | 2010-12-08 | 2011-05-18 | 章高钱 | Production method of fried rice with ginger |
| CN105851335A (en) * | 2016-05-18 | 2016-08-17 | 范才成 | Processing method for Tujia oil tea soup |
-
2016
- 2016-12-06 CN CN201611111956.4A patent/CN108142824A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084021A (en) * | 1992-09-17 | 1994-03-23 | 颜荣庆 | Puffed rice production technique |
| CN1344510A (en) * | 2001-10-23 | 2002-04-17 | 叶键 | Industrial process of producing parched rice |
| CN101449777A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Puffed rice production technique |
| KR20100057977A (en) * | 2008-11-24 | 2010-06-03 | 백연미 | Popper health food |
| CN101601452A (en) * | 2009-05-27 | 2009-12-16 | 邵金才 | The production method of convenient soaking rice |
| CN102058064A (en) * | 2010-12-08 | 2011-05-18 | 章高钱 | Production method of fried rice with ginger |
| CN105851335A (en) * | 2016-05-18 | 2016-08-17 | 范才成 | Processing method for Tujia oil tea soup |
Non-Patent Citations (1)
| Title |
|---|
| 张月阳等: "传统冲调型糯米粉加工工艺的研究 ", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116570019A (en) * | 2023-05-22 | 2023-08-11 | 贵州愉见李食品有限公司 | Glutinous rice chilli sauce and preparation method thereof |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180612 |