CN110024957B - Preparation method of rice crust - Google Patents
Preparation method of rice crust Download PDFInfo
- Publication number
- CN110024957B CN110024957B CN201910333908.7A CN201910333908A CN110024957B CN 110024957 B CN110024957 B CN 110024957B CN 201910333908 A CN201910333908 A CN 201910333908A CN 110024957 B CN110024957 B CN 110024957B
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- rotating roller
- rice crust
- forming surface
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- roller
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 49
- 235000009566 rice Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 130
- 241000209094 Oryza Species 0.000 claims abstract description 48
- 238000005498 polishing Methods 0.000 claims abstract 2
- 238000007493 shaping process Methods 0.000 claims description 22
- 235000013339 cereals Nutrition 0.000 claims description 17
- 238000000227 grinding Methods 0.000 claims description 17
- 239000002245 particle Substances 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 7
- 239000000853 adhesive Substances 0.000 claims description 5
- 230000001070 adhesive effect Effects 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 2
- 230000005540 biological transmission Effects 0.000 claims description 2
- 239000010959 steel Substances 0.000 claims description 2
- 206010039509 Scab Diseases 0.000 claims 12
- 238000007599 discharging Methods 0.000 claims 1
- 238000009826 distribution Methods 0.000 claims 1
- 238000007790 scraping Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000036544 posture Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000004464 cereal grain Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000004911 serous fluid Anatomy 0.000 description 2
- 238000004381 surface treatment Methods 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 238000007517 polishing process Methods 0.000 description 1
- -1 polytetrafluoroethylene Polymers 0.000 description 1
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 1
- 239000004810 polytetrafluoroethylene Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000003746 surface roughness Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparation method of rice crust, which comprises the steps of distributing, polishing and baking, wherein the roughness of the upper surface of a material can be changed when the upper surface of the material is polished by baking, so that the requirements of people on the appearance and the taste of the rice crust are met.
Description
Technical Field
The invention relates to a preparation method of rice crust.
Background
Baking is a food preparation process, and is a process of dehydrating, drying and hardening materials in a dry-heat mode. After the food is baked, the taste of the food is changed by chemical changes such as starch gelatinization and protein denaturation, and the food has more flavor. In the prior art, under the influence of a processing technology, the surface of the rice crust produced in batches in factories is generally flat and smooth, and is far away from the uneven surface and the distinct texture of particles of the traditional rice crust, so that the unique characteristics of the traditional rice crust are lost, the taste is light, and the layers are single and thin.
Disclosure of Invention
The invention aims to provide a preparation method of rice crust, and the baked rice crust has granular surface and rich taste layers.
In order to realize the purpose, the invention adopts the technical scheme that: a preparation method of rice crust comprises the following steps:
and B, cloth A: uniformly spreading the material on the forming surface 11;
b, grinding: wiping the upper surface of the material to make the upper surface rough and granular;
c, baking: the pretreated material is then baked in an oven 20 to obtain cooked rice crust.
Compared with the prior art, the invention has the following technical effects: the upper surface of the spread material is wiped before baking, so that the roughness of the upper surface of the material can be changed, and the requirements of people on the appearance and the taste of the rice crust are met.
Drawings
The contents of the description and the references in the drawings are briefly described as follows:
FIG. 1 is a schematic of the present invention.
In the figure: 10. conveying belt, 11 forming surface, 20 baking oven, 21 window, 31 first rotating roller, 32 second rotating roller and 33 third rotating roller.
Detailed Description
The following description of the embodiments of the present invention will be made in detail with reference to the accompanying drawings.
A preparation method of rice crust comprises the following steps:
and B, cloth A: uniformly spreading the material on the forming surface 11;
b, grinding: wiping the upper surface of the material to make the upper surface rough and granular;
c, baking: the pretreated material is then baked in an oven 20 to obtain cooked rice crust.
The material used for baking rice crust is usually a paste or paste made of cooked grains as the main raw material and water. The grain can be granular grain crops with high starch content such as rice, fructus Zizaniae Caduciflorae, and semen Fagopyri Esculenti. The materials can also be added with flavoring such as starch, soybean powder, sugar, salt, etc. according to flavor characteristics. To ensure the rice crust morphology, the weight percentage of the cereal therein is generally not less than 70%.
For convenience, the thickness of the material uniformly spread on the forming surface 11 in the step a is referred to as a base material thickness, the thickness of the surface-roughened material obtained in the step B is referred to as a matte thickness, and the thickness of the pretreated material is referred to as a target thickness.
After the material with the smooth surface is obtained in the step A, in the step B, the wiping tool quickly wipes the upper surface of the material to apply a force parallel to the surface of the material to the contact surface of the material and the material positioned on the contact surface moves from the contact surface to the action direction of the force, wherein the serous fluid with certain fluidity reflows and re-fills gaps among grain particles after the action force applied by the wiping tool disappears, the posture of the grain particles is changed after being pushed and the grain particles still keep the posture after the action force applied by the wiping tool disappears, and thus the grain particles higher than the serous fluid surface are exposed, so that the surface of the material is not smooth and has granular feel. It should be further noted that when the material on the contact surface is pushed, the upper part is not restricted, the front part and the lower part are filled with the material, and the rear part is a friction tool for applying force, so that the pushed material moves upwards integrally, and the grain particles with changed postures increase the thickness of the material, namely the thickness of the base material is increased to the thickness of the rough surface.
When the step B is specifically implemented, a power source can be adopted to drive the grinding element to displace or drive the forming surface 11 to displace, so that the grinding element makes a translational motion parallel to the forming surface 11 relative to the upper surface of the material, and an acting force is applied to the upper surface of the material. The distance between the grinding element and the forming surface 11 is less than or equal to the thickness of the base material of the material. In step a, the material with a smooth surface is obtained, namely the upper surface of the material is basically parallel to the forming surface 11, so that when the distance between the grinding element and the forming surface 11 is equal to the thickness of the base material of the material, the grinding element only applies a force parallel to the contact surface to the upper surface of the material, and the slurry and the grain particles on the upper surface of the material can be redistributed; in order to further improve the roughness of the upper surface of the material, the distance between the grinding element and the forming surface 11 is adjusted to be slightly smaller than the thickness of the base material of the material, so that when the upper surface of the material is wiped, the grinding element applies downward oblique pressure to the contact surface of the grinding element, the pressure is decomposed into component force perpendicular to the surface of the material and component force parallel to the surface of the material, the former is smaller than the latter, the postures of more grains can be changed, the roughness of the surface of the material is improved, and the granular sensation of the surface of the material is more obvious.
It should be further noted that in step B, while the roughness of the upper surface of the material is changed, the slurry is extruded and concentrated on the middle and lower layers of the material, the gaps of the middle and lower layers of the material are small or have no gaps, and the materials spread on the forming surface 11 are connected into a complete block. And baking in the oven 20 in the step C to obtain cooked rice crust blocks with good integrity, wherein the interior of the rice crust blocks has no crack or open seam and is not easy to brittle fracture, and the shape of the blocks can still be kept intact through long-distance transportation.
In other words, the polishing process can not only change the surface roughness of the product and beautify the appearance of the product, but also ensure the integrity of the rice crust block body while reducing the thickness of the rice crust, thereby greatly improving the quality of the product.
In order to eliminate the overlarge thickness difference after the materials are polished, a step X of reshaping is further included between the step B and the step C: the upper surface of the material is flattened or scraped to ensure that the thickness of the material is uniform.
In the specific implementation of step X, a power source may be used to drive the shaping element to displace or the forming surface 11 to displace, so that the shaping element performs a translational motion perpendicular to or parallel to the forming surface 11 relative to the upper surface of the material, thereby applying an acting force to the upper surface of the material. In order to ensure the product quality, the minimum distance between the shaping element and the forming surface 11 is the target thickness of the material, and the target thickness is smaller than the thickness of the rough surface.
When the shaping element makes a translational motion vertical to the forming surface 11 relative to the upper surface of the material, the shaping element applies pressure vertical to the surface direction of the material to the upper surface of the material, so that the grain particles are displaced in the thickness direction of the material, and the material with overlarge thickness is leveled.
When the shaping element makes a translational motion parallel to the forming surface 11 relative to the upper surface of the material, the shaping element applies a force parallel to the surface direction of the material to the upper surface of the material, grain particles are displaced in the extending direction of the material, and the particle feeling of the upper surface of the material is retained to a greater extent. Preferably, when the shaping element scrapes the upper surface of the material, that is, when the shaping element makes a translational motion parallel to the forming surface 11 relative to the upper surface of the material, the relative motion speed of the contact surface of the shaping element and the forming surface 11 is smaller than that of the contact surface of the grinding element and the forming surface 11, so that the thickness of the material can be uniform, and the roughness of the surface of the material can be prevented from being reduced.
In the present exemplary embodiment, the surface of the steel conveyor belt 10 for supporting the material is preferably used as the forming surface 11. The conveyor belt 10 made of food-grade stainless steel has good heat-conducting property, reliable baking of the rice crust can be guaranteed while materials are conveyed, and the conveyor belt 10 is easy to clean and good in durability.
When the conveyer belt 10 is used for supporting the material, in the step B, the grinding element is a second rotating roller 32, and the roller surface of the second rotating roller 32 is wiped on the upper surface of the material at a linear speed higher than the conveying speed of the conveyer belt 10 under the driving of external power; in the step X, the shaping element is a third roller 33, no external driving force is used, namely the third roller 33 which is freely rotatably arranged on the support is transversely arranged above the forming surface 11, when a material with the thickness larger than the target thickness is conveyed to the third roller 33, the third roller 33 rotates under the action of friction force, and the sharp part of the material is flattened and blunted in the rotating process, so that the shaping of the material is realized. In other embodiments, the third rotating roller 33 may also be driven by external power to rotate, so that the linear speed of the roller surface is equal to the conveying speed of the conveying belt 10 and the direction of the linear speed coincides with the conveying direction of the conveying belt, thereby shaping the material.
Preferably, in the step a, the material is placed on the conveyor belt 10 at the front end of the first rotating roller 31, the conveyor belt 10 conveys the material forward, the first rotating roller 31 pushes and rolls the material to be uniformly spread on the forming surface 11, the distance between the roller surface of the first rotating roller 31 and the forming surface 11 is the thickness of the base material of the material, and the linear speed of the roller surface of the first rotating roller 31 is equal to the conveying speed of the conveyor belt 10. This makes it possible to obtain a material which has a smooth surface and a uniform thickness and is spread on the forming surface 11.
Preferably, the rotating shaft cores of the first rotating roller 31, the second rotating roller 32 and the third rotating roller 33 are parallel and the rotating directions are consistent, so that materials with uniform thickness and rough upper surfaces can be obtained, the reliable connection of the materials can be ensured, and the influence on the integrity of a finished rice crust block body due to cracks formed in the materials is avoided. The rotation direction of the three rollers in this embodiment coincides with the conveying direction of the conveyor belt 10.
Preferably, the roll surfaces of the first roll 31 and/or the second roll 32 and/or the third roll 33 are coated or painted with a non-stick material. Prevent the slurry or grain particles from being adhered to the action surface of the cloth element and/or the grinding element and/or the shaping element, influence the surface treatment effect of the material and reduce the product quality.
In step a, the material is in direct contact with the clean molding surface 11, i.e. the material is directly spread on the clean molding surface 11, and no coating such as vegetable oil is formed on the molding surface 11. Thus, when the rice crust is baked, part of the slurry attached to the forming surface 11 is separated from the cereal grains, so that the cereal grains on the lower surface of the material can be exposed to present the shape of the traditional rice crust.
In this way, after the baking of the rice crust is completed, the rice crust blocks are separated from the forming surface 11, and the slurry attached to the forming surface 11 and separated from the grain particles will become dregs which are adhered or scattered on the forming surface 11, so that the step D is added after the step C, and the cleaning is carried out: the residual dross on the molding surface 11 was scraped off with a sheet-like scraper to ensure the cleanliness of the molding surface 11. Further, the forming surface 11 is a smooth plane or arc surface for cleaning.
In this embodiment, the pan feeding end and the discharge end of oven 20 are uncovered and are arranged, and the furnace body of oven 20 extends along the direction of transmission of conveyer belt 10, and the well back end of oven 20 furnace body is equipped with window 21, and the baking temperature of window 21 anterior segment and back end is independent control respectively. In specific implementation, the baking temperature of the oven 20 at the front section of the window 21 is adjusted according to the season and weather during baking, so that in step C, when the rice crust is conveyed to the window 21, the cooking degree of the rice crust reaches 80% -90%, and then the baking temperature of the oven 20 at the rear section of the window 21 is adjusted according to the cooking degree of the rice crust at the window 21, thereby ensuring the stability of the baking quality of the rice crust.
The temperature of conveyer belt 10 area body top is higher than the temperature of the area body below in oven 20, will make the temperature of material upper surface be higher than the temperature of material lower surface, and cubic material forms the trend that the block is crooked to contract in downwards thereupon, under the effect of gravity and the support of bearing in the stereoplasm shaping face 11 of material below, can prevent the material shrink to obtain the comparatively smooth rice crust finished product of block. The temperature below the belt body of the conveyor belt 10 in the oven 20 is higher than the temperature above the belt body, so that the temperature of the upper surface of the material is higher than the temperature of the lower surface of the material, and the block of the finished rice crust block obtained in this way is curled and is closer to the shape of the traditional rice crust. Specifically, in the present embodiment, heating pipes are respectively disposed above and below the belt 10 of the conveyor belt in the oven 20, and the heating pipes above the belt 10 and below the belt 10 respectively control the heating temperature. The heating pipes are arranged transversely to the width direction of the conveyor belt 10 and at equal intervals in the extension direction of the conveyor belt 10.
Preferably, step Y is further included between step a and step C, and the dicing: and cutting the material paved on the forming surface 11 to obtain a plurality of rice crust boards. So can adjust the cutting position as required, obtain the rice crust block body of equidimension not.
Preferably, the contact surface of the material-contacting surface of the cloth element and/or the sanding element and/or the shaping element is coated or covered with a non-toxic, non-adhesive material. Prevent the slurry or grain particles from being adhered to the action surface of the element, affecting the surface treatment effect of the material and reducing the product quality. Non-adhesive means that the surface of the material is smooth and is not easy to adhere any substances, and even if adhesive substances such as paste, resin, paint and the like are adhered to the surface of the material, the adhesive substances can be easily removed from the surface of the material, such as polytetrafluoroethylene composite materials.
Claims (7)
1. A preparation method of rice crust comprises the following steps:
(A) material distribution: uniformly spreading a material on the molding surface (11), wherein the material is slurry containing grain particles and having certain fluidity, and the belt surface of a steel conveying belt (10) for supporting the material is used as the molding surface (11);
the material is placed on a conveyer belt (10) at the front end of a first rotating roller (31), the conveyer belt (10) conveys the material forwards, the first rotating roller (31) pushes and rolls the material to uniformly spread the material on a forming surface (11), the distance between the roller surface of the first rotating roller (31) and the forming surface (11) is the thickness of a base material of the material, the linear speed of the roller surface of the first rotating roller (31) is equal to the conveying speed of the conveyer belt (10) in size and in accordance with the direction;
(B) polishing: the upper surface of the material is wiped to make the upper surface rough and have granular feel,
the grinding element is a second rotating roller (32), the roller surface of the second rotating roller (32) rubs the upper surface of the material at a linear speed which is higher than the conveying speed of the conveying belt (10) and applies a force parallel to the surface of the material; the grinding element makes translational motion parallel to the forming surface (11) relative to the upper surface of the material, and the distance between the grinding element and the forming surface (11) is less than or equal to the thickness of the base material of the material;
(C) baking: and (3) baking the pretreated materials in an oven (20) to obtain the cooked rice crusts.
2. The rice crust preparation method according to claim 1, wherein: the step B and the step C also comprise a step X, namely shaping: the upper surface of the material is flattened or scraped to ensure that the thickness of the material is uniform.
3. The rice crust preparation method according to claim 2, wherein: in the step X, the shaping element makes a translational motion which is vertical or parallel to the forming surface (11) relative to the upper surface of the material, and the minimum distance between the shaping element and the forming surface (11) is the target thickness of the material; when the shaping element makes translational motion parallel to the forming surface (11) relative to the upper surface of the material, the relative motion speed of the contact surface of the shaping element and the forming surface (11) is smaller than that of the contact surface of the grinding element and the forming surface (11).
4. The rice crust preparation method according to claim 3, wherein:
in the step X, the shaping element is a third rotating roller (33), and the third rotating roller (33) is transversely arranged above the conveying belt (10);
the rotating directions of the first rotating roller (31), the second rotating roller (32) and the third rotating roller (33) are consistent, and the roller surfaces of the first rotating roller (31), the second rotating roller (32) and/or the third rotating roller (33) are coated or coated with non-adhesive materials.
5. The rice crust preparation method according to claim 1, wherein:
in the step A, the material is directly contacted with a clean molding surface (11);
step C is followed by step D of cleaning: scraping residual dregs on the forming surface (11) by using a sheet-shaped scraper, wherein the forming surface (11) is a smooth plane or a cambered surface.
6. The rice crust preparation method according to claim 1, wherein: the feeding end and the discharging end of the oven (20) are arranged in an open manner, the oven body of the oven (20) extends along the transmission direction of the conveyor belt (10), and a window (21) is arranged at the middle rear section of the oven body of the oven (20); in the step C, when the rice crust is conveyed to the window (21), the cooking degree of the rice crust reaches 80% -90%, and the baking temperature of the oven (20) at the rear part of the window (21) is adjusted according to the cooking degree of the rice crust at the window (21).
7. The rice crust preparation method according to claim 1, wherein: the method is characterized in that a step Y is also included between the step A and the step C, namely: cutting the material spread on the forming surface (11) to obtain a plurality of rice crust plates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910333908.7A CN110024957B (en) | 2019-04-24 | 2019-04-24 | Preparation method of rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910333908.7A CN110024957B (en) | 2019-04-24 | 2019-04-24 | Preparation method of rice crust |
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| Publication Number | Publication Date |
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| CN110024957A CN110024957A (en) | 2019-07-19 |
| CN110024957B true CN110024957B (en) | 2022-01-21 |
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| CN201910333908.7A Active CN110024957B (en) | 2019-04-24 | 2019-04-24 | Preparation method of rice crust |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111436566A (en) * | 2020-05-19 | 2020-07-24 | 安徽云岭星火旅游发展有限公司 | Rice crust production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6211066A (en) * | 1985-07-05 | 1987-01-20 | Daiei Giken Kk | Apparatus for producing sheet food |
| US5370898A (en) * | 1992-06-16 | 1994-12-06 | Fit-Food, Inc. | Method of making food chip products |
| CN2684585Y (en) * | 2004-04-01 | 2005-03-16 | 韩美香 | Rice crust production flowline equipment |
| CN2914682Y (en) * | 2006-05-13 | 2007-06-27 | 刘朋立 | Crispy rice crust briquet press |
| CN103220912A (en) * | 2010-09-24 | 2013-07-24 | 埃米希尔德股份有限公司 | Food product and method and apparatus for baking |
| CN106106596A (en) * | 2016-09-14 | 2016-11-16 | 安庆万草千木农业科技有限公司 | Food manufacturing apparatus |
| CN106213200A (en) * | 2016-09-14 | 2016-12-14 | 安庆万草千木农业科技有限公司 | Food formation baking integral type produces equipment |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7867537B2 (en) * | 2002-10-04 | 2011-01-11 | Kraft Foods Global Brands Llc | Production of snacks having an expanded, crispy, chip-like textured coating |
-
2019
- 2019-04-24 CN CN201910333908.7A patent/CN110024957B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6211066A (en) * | 1985-07-05 | 1987-01-20 | Daiei Giken Kk | Apparatus for producing sheet food |
| US5370898A (en) * | 1992-06-16 | 1994-12-06 | Fit-Food, Inc. | Method of making food chip products |
| CN2684585Y (en) * | 2004-04-01 | 2005-03-16 | 韩美香 | Rice crust production flowline equipment |
| CN2914682Y (en) * | 2006-05-13 | 2007-06-27 | 刘朋立 | Crispy rice crust briquet press |
| CN103220912A (en) * | 2010-09-24 | 2013-07-24 | 埃米希尔德股份有限公司 | Food product and method and apparatus for baking |
| CN106106596A (en) * | 2016-09-14 | 2016-11-16 | 安庆万草千木农业科技有限公司 | Food manufacturing apparatus |
| CN106213200A (en) * | 2016-09-14 | 2016-12-14 | 安庆万草千木农业科技有限公司 | Food formation baking integral type produces equipment |
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| CN110024957A (en) | 2019-07-19 |
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Denomination of invention: Preparation method of rice cracker Effective date of registration: 20220802 Granted publication date: 20220121 Pledgee: Anhui Jingxian Rural Commercial Bank Co.,Ltd. Pledgor: ANHUI YUNLING XINGHUO TOURISM DEVELOPMENT Co.,Ltd. Registration number: Y2022980011766 |
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Granted publication date: 20220121 Pledgee: Anhui Jingxian Rural Commercial Bank Co.,Ltd. Pledgor: ANHUI YUNLING XINGHUO TOURISM DEVELOPMENT Co.,Ltd. Registration number: Y2022980011766 |