CN109380587A

CN109380587A - A kind of rose crunchy rice candy

Info

Publication number: CN109380587A
Application number: CN201710653599.2A
Authority: CN
Inventors: 周建志
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-08-02
Filing date: 2017-08-02
Publication date: 2019-02-26

Abstract

A kind of rose crunchy rice candy, belong to agricultural byproducts processing production technical field, it is made of rose, glutinous rice, maltose, vegetable oil, walnut kernel, shelled peanut, shelled sesame and water, the beneficial effect is that being put into rose in the water for cooking glutinous rice, then the spreading roseleaf fragment when reverse mould is formed, so that the candied cake of popped rice integrally has the color of rose；Make oily popped rice with three batches of oil-sands negative metric system that stir-fries in succession, heat and grease are transmitted by sand grains, can make oily popped rice while thermally equivalent obtains due extruding, reduces use oil mass to the maximum extent；Oleosacchara water is made with a small amount of maltose and vegetable oil again, admixes in oily popped rice and makes the candied cake of popped rice, can make the candied cake of popped rice that there is due sugariness and due degree of adhesion；The crisp and refreshing fragrant and sweet, crispen in the mouth of the candied cake of popped rice made in this way leaves a lasting and pleasant impression or aftertaste, not only the comprehensive dosage for reducing oil and sugar, but also increases special flavor, is the health-oriented products for meeting Times ' Demand.

Description

A kind of rose crunchy rice candy

Technical field

The invention belongs to agricultural byproducts processing production technical field, especially a kind of rose crunchy rice candy.

Background technique

The candied cake of popped rice is China's traditional food, quality-high and inexpensive, easy to carry due to its crisp and refreshing fragrant and sweet, crispen in the mouth, deep by people Like, be exactly all the time people tourism, leisure and presenting friends good merchantable brand.

Traditional candied cake of popped rice be usually be prepared by glutinous rice, white sugar and lard or palm oil, some be also added to walnut, The ingredient of pea, peanut, soya bean etc；In the period of former living standard is not high, this is good food, but with life Running water put down it is higher and higher, sugar contained in people's food and fat it is also more and more so that there are many obesity, high blood Press disease, the diseases such as diabetes, traditional candied cake of popped rice unsuitable the needs of the times.

In the especially existing candied cake of popped rice, there are many provisioned white sugar and fat content, though lard therein or palm oil It is so low in cost, but contain a large amount of saturated fatty acids, the excessive of food is easy to cause vascular sclerosis, and fat accumulation leads to high blood The diseases such as pressure, hyperlipidemia.

The disclosure of background above technology contents is only used for auxiliary and understands inventive concept and technical solution of the invention, not The prior art for necessarily belonging to present patent application shows above content in the applying date of present patent application in no tangible proof In the case where having disclosed, above-mentioned background technique should not be taken to the novelty and creativeness of evaluation the application.

Summary of the invention

(main) purpose of the invention is to propose a kind of rose crunchy rice candy.

For this purpose, the present invention proposes a kind of rose crunchy rice candy.

A kind of rose crunchy rice candy, by rose, glutinous rice, maltose, vegetable oil, walnut kernel, shelled peanut, shelled sesame and water It is made, specific preparation process is as follows according to weight for each material:

S1: complete glutinous rice 45-55 parts of selected particle impregnates 13-17 hours in 180-220 parts of water after elutriation；

S2: 1 part of selected fresh-rose is put into 45-55 parts of water after cleaning and impregnates 20-30 minutes, then boiled with high fire；

S3: the glutinous rice taking-up after immersion is drained, is subsequently poured into rose boiling water and cooks；

S4: and then glutinous rice is pulled out, is drained, is cooled down, does to dissipate, spreads out, dries in the shade naturally, obtain negative rice；

S5: 45-55 parts of vegetable oil are boiled, and 45-55 parts of river sands is taken to be put into oil, are pulled out after cooking 2-3 minutes, are obtained oil Sand so makes three batches of oil-sands；Wherein river sand is that common river sand is sieved, take sieving after sand grains clean up drain after after Sieve takes not by the sand grains of sieve, then sand grains is cleaned up and drains rear gained；

S6: negative rice is poured into pot, with small fire roasting 1-2 minutes, is subsequently poured into first oil-sand 45-55 just pulled out Part, it burns and high fire and constantly stir-fries, pour into 45-55 parts of oil-sand that second batch has just been pulled out after 3-5 minutes again, continue burning high fire and continuous Stir-frying pours into 45-55 parts of oil-sand that third batch has just been pulled out again after 3-5 minutes, continue to burn high fire and constantly stir-fry, to snuff It takes the dish out of the pot in time afterwards, and removes river sand with 20 meshes, obtain oily popped rice；

S7: 3-5 parts of walnut kernel, 3-5 parts of shelled peanut, 1-2 parts of shelled sesame are admixed in oily popped rice, are uniformly mixed；

S8: taking 15-20 parts of maltose, 3-5 parts of vegetable oil, 20-30 parts of water, after mixing with small fire infusion and be stirred continuously to Cease fire after 90-100 DEG C and obtains oleosacchara water；

S9: oleosacchara water is poured into while hot in oily popped rice, is stirred evenly, is subsequently poured into typified form, then the dry rose of spreading It 0.1-0.2 parts of petal fragment, is then compacted, is sliced, pack to get rose crunchy rice candy is arrived.

Preferably, the rose crunchy rice candy, the needs of immersion described in step S1 stirred primary every 2 hours.

Preferably, the rose crunchy rice candy, rose described in step S3 cook 15-20 minutes in boiling water.

Preferably, the rose crunchy rice candy, sieving described in step S5 were 40 meshes.

Preferably, the rose crunchy rice candy, sieving described in step S6 were 20 meshes.

The beneficial effects of the invention are as follows cook glutinous rice water in be put into rose, then reverse mould be formed when spreading Roseleaf fragment, so that the candied cake of popped rice integrally has the color of rose；Make oil with three batches of oil-sands negative metric system that stir-fries in succession Popped rice transmits heat and grease by sand grains, can make oily popped rice while thermally equivalent obtains due extruding, maximum limit Degree ground, which is reduced, uses oil mass；Oleosacchara water is made with a small amount of maltose and vegetable oil again, admixes in oily popped rice and makes the candied cake of popped rice, it can Make the candied cake of popped rice that there is due sugariness, and there is due degree of adhesion；The crisp and refreshing fragrant and sweet, crispen in the mouth of the candied cake of popped rice made in this way, It leaves a lasting and pleasant impression or aftertaste, not only the comprehensive dosage for reducing oil and sugar, but also increases special flavor, be the health-oriented products for meeting Times ' Demand.

Specific embodiment

Invention is further described in detail With reference to embodiment.It is emphasized that following the description is only It is merely exemplary, the range and its application being not intended to be limiting of the invention.

Embodiment 1

The complete glutinous rice 45kg of particle selected first, impregnates 13 hours in 180kg water after elutriation, stirred every 2 hours Once.

Selected fresh-rose 1kg again is put into 45kg water after cleaning and impregnates 20 minutes, then boiled with high fire.

Glutinous rice taking-up after immersion is drained, is subsequently poured into rose boiling water and cooks 15 minutes.

Then glutinous rice pulled out, drained, cooled down, done to dissipate, spread out, dry in the shade naturally, obtaining negative rice.

45kg rape oil is boiled, 45kg river sand is taken to be put into oil, is pulled out after cooking 2 minutes, obtains oil-sand, so makes three Criticize oil-sand；Wherein river sand is that common river sand is crossed 20 meshes, take sieving after sand grains clean up drain after after 40 meshes, take Not by the sand grains of sieve, then sand grains is cleaned up and drains rear gained.

Negative rice is poured into pot, with small fire roasting 1 minute, first oil-sand 45kg just pulled out is subsequently poured into, burns high fire And constantly stir-fry, the oil-sand 45kg that second batch has just been pulled out is poured into after 3 minutes again, continues to burn high fire and constantly stir-fry, after 3 minutes again The oil-sand 45kg that third crowd has just been pulled out is once poured into, continue to burn high fire and is constantly stir-fried, is taken the dish out of the pot in time after snuff, and with 20 mesh Sieve removes river sand, obtains oily popped rice.

Then walnut kernel 3kg, shelled peanut 3kg, shelled sesame 1kg are admixed in oily popped rice, is uniformly mixed.

In addition maltose 15kg, rape oil 3kg, water 20kg are taken, with small fire infusion and is stirred continuously to 90-100 DEG C after mixing Cease fire afterwards and obtains oleosacchara water.

Oleosacchara water is poured into while hot in oily popped rice, is stirred evenly, is subsequently poured into typified form, repaves and spreads dried rose valve Then fragment 0.1kg is compacted, is sliced, pack to get rose crunchy rice candy is arrived.

Wherein dried rose valve fragment be will be obtained by fresh rose lobe crushed after being dried.

Embodiment 2

The complete glutinous rice 50kg of particle selected first, impregnates 16 hours in 200kg water after elutriation, stirred every 2 hours Once.

Selected fresh-rose 1kg again is put into 50kg water after cleaning and impregnates 25 minutes, then boiled with high fire.

Glutinous rice taking-up after immersion is drained, is subsequently poured into rose boiling water and cooks 17.5 minutes.

50kg peanut oil is boiled, 50kg river sand is taken to be put into oil, is pulled out after cooking 2.5 minutes, obtains oil-sand, is so made Make three batches of oil-sands；Wherein river sand is that common river sand is crossed 20 meshes, take sieving after sand grains clean up drain after after 40 mesh Sieve takes not by the sand grains of sieve, then sand grains is cleaned up and drains rear gained.

Negative rice is poured into pot, with small fire roasting 1.5 minutes, is subsequently poured into first oil-sand 50kg just pulled out, is burnt big It fights continuous stir-frying, pours into the oil-sand 50kg that second batch has just been pulled out after 4 minutes again, continue to burn high fire and constantly stir-fry, after 4 minutes The oil-sand 50kg that third crowd has just been pulled out is poured into again, continue to burn high fire and is constantly stir-fried, is taken the dish out of the pot in time after snuff, and with 20 Mesh removes river sand, obtains oily popped rice.

Then walnut kernel 4kg, shelled peanut 4kg, shelled sesame 1.5kg are admixed in oily popped rice, is uniformly mixed.

In addition maltose 17.5kg, peanut oil 4kg, water 25kg are taken, with small fire infusion and is stirred continuously to 90- after mixing Cease fire after 100 DEG C and obtains oleosacchara water.

Oleosacchara water is poured into while hot in oily popped rice, is stirred evenly, is subsequently poured into typified form, repaves and spreads dried rose valve Then fragment 0.15kg is compacted, is sliced, pack to get rose crunchy rice candy is arrived.

Embodiment 3

The complete glutinous rice 55kg of particle selected first, impregnates 17 hours in 220kg water after elutriation, stirred every 2 hours Once.

Selected fresh-rose 1kg again is put into 55kg water after cleaning and impregnates 30 minutes, then boiled with high fire.

Glutinous rice taking-up after immersion is drained, is subsequently poured into rose boiling water and cooks 20 minutes.

55kg soybean oil is boiled, 55kg river sand is taken to be put into oil, is pulled out after cooking 3 minutes, obtains oil-sand, is so made Three batches of oil-sands；Wherein river sand is that common river sand is crossed 20 meshes, the sand grains after taking sieving cleans up drain after after 40 meshes, It takes not by the sand grains of sieve, then sand grains is cleaned up and drains rear gained.

Negative rice is poured into pot, with small fire roasting 2 minutes, first oil-sand 55kg just pulled out is subsequently poured into, burns high fire And constantly stir-fry, it pours into the oil-sand 55kg that second batch has just been pulled out again after five minutes, continues to burn high fire and constantly stir-fry, after five minutes again The oil-sand 55kg that third crowd has just been pulled out is once poured into, continue to burn high fire and is constantly stir-fried, is taken the dish out of the pot in time after snuff, and with 20 mesh Sieve removes river sand, obtains oily popped rice.

Then walnut kernel 5kg, shelled peanut 5kg, shelled sesame 2kg are admixed in oily popped rice, is uniformly mixed.

In addition maltose 20kg, soybean oil 5kg, water 30kg are taken, with small fire infusion and is stirred continuously to 90-100 after mixing Cease fire after DEG C and obtains oleosacchara water.

Oleosacchara water is poured into while hot in oily popped rice, is stirred evenly, is subsequently poured into typified form, repaves and spreads dried rose valve Then fragment 0.2kg is compacted, is sliced, pack to get rose crunchy rice candy is arrived.

The above content is combine it is specific/further detailed description of the invention for preferred embodiment, cannot Assert that specific implementation of the invention is only limited to these instructions.General technical staff of the technical field of the invention is come It says, without departing from the inventive concept of the premise, some replacements or modifications can also be made to the embodiment that these have been described, And these substitutions or variant all shall be regarded as belonging to protection scope of the present invention.

Claims

1. a kind of rose crunchy rice candy, it is characterised in that by rose, glutinous rice, maltose, vegetable oil, walnut kernel, shelled peanut, sesame Edestan and water are made, and specific preparation process is as follows according to weight for each material:

S5: 45-55 parts of vegetable oil are boiled, and 45-55 parts of river sands is taken to be put into oil, are pulled out after cooking 2-3 minutes, are obtained oil-sand, So three batches of oil-sands of production；Wherein river sand is that common river sand is sieved, and the sand grains after taking sieving, which cleans up, drains rear re-sieving, It takes not by the sand grains of sieve, then sand grains is cleaned up and drains rear gained；

S6: negative rice is poured into pot, with small fire roasting 1-2 minutes, is subsequently poured into 45-55 parts of oil-sand that first has just been pulled out, is burnt High fire simultaneously constantly stir-fries, and pours into 45-55 parts of oil-sand that second batch has just been pulled out after 3-5 minutes again, continues to burn high fire and constantly stir-fry, 45-55 part of oil-sand that third batch has just been pulled out are poured into after 3-5 minutes again, continue burning high fire and is constantly stir-fried, after snuff and When take the dish out of the pot, and with 20 meshes remove river sand, obtain oily popped rice；

S8: taking 15-20 parts of maltose, 3-5 parts of vegetable oil, 20-30 parts of water, with small fire infusion and is stirred continuously to 90- after mixing Cease fire after 100 DEG C and obtains oleosacchara water；

S9: oleosacchara water is poured into while hot in oily popped rice, is stirred evenly, is subsequently poured into typified form, is repaved and is spread dried rose valve It 0.1-0.2 parts of fragment, is then compacted, is sliced, pack to get rose crunchy rice candy is arrived.

2. rose crunchy rice candy as described in claim 1, it is characterised in that: immersion described in step S1 needs small every 2 When stir it is primary.

3. rose crunchy rice candy as described in claim 1, it is characterised in that: rose described in step S3 is boiled in boiling water It is 15-20 minutes processed.

4. rose crunchy rice candy as described in claim 1, it is characterised in that: sieving described in step S5 was 40 meshes.

5. rose crunchy rice candy as described in claim 1, it is characterised in that: sieving described in step S6 was 20 meshes.