CN1101802A - Process for producing millet crust - Google Patents
Process for producing millet crust Download PDFInfo
- Publication number
- CN1101802A CN1101802A CN93119020A CN93119020A CN1101802A CN 1101802 A CN1101802 A CN 1101802A CN 93119020 A CN93119020 A CN 93119020A CN 93119020 A CN93119020 A CN 93119020A CN 1101802 A CN1101802 A CN 1101802A
- Authority
- CN
- China
- Prior art keywords
- rice
- millet
- sheet
- starch
- meal
- 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.)
- Pending
Links
- 240000006394 Sorghum bicolor Species 0.000 title claims abstract description 16
- 235000019713 millet Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 28
- 235000009566 rice Nutrition 0.000 claims abstract description 28
- 240000007842 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 235000012054 meals Nutrition 0.000 claims description 12
- 235000013409 condiments Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000010855 food raising agent Nutrition 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M Sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 235000012970 cakes Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims 1
- 230000000630 rising Effects 0.000 claims 1
- 229920002261 Corn starch Polymers 0.000 abstract description 5
- 239000008120 corn starch Substances 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 4
- 230000014860 sensory perception of taste Effects 0.000 abstract description 2
- 230000035917 taste Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 230000002421 anti-septic Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001007 puffing Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 23
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 7
- 229940099112 cornstarch Drugs 0.000 description 4
- 238000003756 stirring Methods 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 241000508727 Oloptum miliaceum Species 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000010495 camellia oil Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000005824 corn Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M NaHCO3 Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000001055 chewing Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000002522 swelling Effects 0.000 description 1
Abstract
This millet crust is produced with millet, rice, corn starch, soybean, puffing agent, antiseptic and flavouring through mixing, washing, immersion, steaming, cooling while mixing with starch, toughening, slicing, baking, frying in oil and packing, and features less nutrients loss, good crust forming property, and multiple tastes.
Description
The present invention relates to a kind of production method of food.
The crispy rice that the pan boiling rice forms has certain burnt odor flavor and fragility, handles slightly, place on the seat, the characteristic local flavor-Anhui cuisine in Anhui.But this class crispy rice method for making is coarse, yields poorly, and is difficult to preserve, and city's pin is not smooth.
CN87106199A discloses Sun Xiuai " production method of crispy rice ", makes the production of crispy rice go on the road that the worker changes altogether.This method by rice washing, steam rice, mix rice, platen press, section, fried, spray eight procedures such as condiment, packing and constitute.The weak point of this method is the immersion operation that lacks raw materials such as rice, thereby makes the time-consuming power consumption of boiling, the crispy rice fragility deficiency of making, and the one-tenth that hard-core is arranged of chewing, and material composition is single, and taste is slightly inferior.Moreover institute's controlling temperature is too high when fried, the worry of nutritious unavoidably composition forfeiture.
The objective of the invention is to overcome the deficiencies in the prior art part and a kind of rice, corn, soya bean and millet local flavor of having concurrently be provided, crispy rice fragility better, nutrition preserves more perfect millet crisp crust production method.
Purpose of the present invention can realize by following measure: its key component and proportioning thereof (weight fraction) are: millet 10-30, rice 40-60, starch 10-30, soya bean 5-15, also has proper amount of leavening agent, anticorrisive agent, condiment and vegetable oil are finished through mixing and stirring nine procedures such as elutriation, immersion, steamed rice, cooling breading, toughness processing, sheet slitting forming, oven dry, fried, packing.Earlier with millet, rice, soya bean mixes by said ratio and mixes back elutriation impurity elimination, in water, soak a few hours again, generally require room temperature steeping 10 hours below 10 ℃, 10 °～20 ℃ were steeped 6 hours, 20～30 ℃ were soaked 4 hours, pull out again and be placed on about 20 minutes of the middle boiling of steam box (cage), shakeout after ripe and be cooled to about 30 ℃, admix starch according to the wet degree of doing of meal again, its weight portion is: meal 7-9 part, starch 1-3 part, wet meal is mixed a little starch more, cooked rice is mixed less, below during the operation of several procedures adhesion be principle, for reducing cost and increasing the purpose of local flavor, to select for use cornstarch for well, admix carbonic hydroammonium simultaneously, sodium acid carbonate, alum etc. are chosen any one kind of them and are made leavening agent, admix the Sodium Benzoate of using as anticorrisive agent, admix some again and under hot conditions, be difficult for decomposing, the condiment of volatilization, above-mentioned mix mix thing and place mixer to mix thoroughly after, in noodle rolling machine, roll sheet or squeeze crowded sheet in the sheet machine at rice cake, the slicer section, dried by the fire about 10 minutes under 100-120 ℃ of condition in dryer such as far infrared tunnel drier, water content 5-10% selects salad oil for use, tea oil, palm wet goods vegetable oil, under 120-140 ℃ oily temperature, exploded nearly 3 minutes, pull out, pack after the spreading for cooling.
The present invention has advantages such as boiling is quick, energy-conservation, and nutritive loss is little compared to existing technology, and the crispy rice fragility of making is good, have multiple local flavors such as millet, rice, soya bean, corn concurrently, and is nutritious.
The present invention is described in detail below in conjunction with embodiment:
Embodiment 1: key component is by following weight portion proportioning, millet 10, rice 60, soya bean 10 were soaked in the pond 4～10 hours after mixing and stirring elutriation, impurity elimination, chamber (water) Wen Yuegao, the time of soaking is short more, pull out behind the bubble and be placed on nearly 20 minutes of the middle boiling of steam box (cage), shakeout cooling again, moderate to the humidity of meal, be 8 portions of meals by weight, the ratio of 2 parts of cornstarch is admixed; Wet partially to meal, be that the ratio of 7 portions of meals, 3 parts of cornstarch is admixed by weight; Meal is done partially, can be that the ratio of 9 portions of meals, 1 part of cornstarch is admixed by weight.Add an amount of carbonic hydroammonium (or aforementioned other leavening agent) again, Sodium Benzoate and condiment, pour into mix and stir in the mixer after, in noodle rolling machine, roll into thickness earlier and be strip sheet less than 0.3mm, roll again again for thickness for less than the strip sheet of 0.6mm, be cut into the thin piece shape sheet of suitable length and width degree when rolling into thickness once more again and be the strip sheet of 1mm as required, this moment the toughness appropriateness, the sheet piece is shaped, can be placed in the far infrared tunnel drier, baking is 10 minutes under 100-120 ℃ of condition, moisture content 5-10% is to explode nearly 3 minutes in 120-140 ℃ with palm oil in oily temperature again, cooling back packing.
Selecting the far infrared tunnel drier for use is to consider this machine production efficiency height, and other dryer also can be selected for use.Selecting palm oil for use is from local flavor, cost consideration, and other salad oil, tea oil, olive wet goods vegetable oil all can.Select for use resistant to elevated temperatures flavouring to consider from few decomposition of little volatilization, commonly used certainly, commercially available all kinds of flavouring all can be selected for use.In the literary composition swelling agent, anticorrisive agent, condiment and vegetable oil illustrates by " in right amount ", therefore in it " degree ", be that the sector those of ordinary skill can be grasped, in description, be difficult to accurate quantitative.
By the crispy rice that present embodiment makes, the millet flavor is very not strong, and the soya bean flavor is moderate.
Embodiment 2: press row weight portion proportioning: millet 30, rice 40, soya bean 15, make by the method for embodiment 1.This crispy rice millet and soya bean flavor are strong; If weight portion changes millet 20, rice 55, soya bean 5 into, the crispy rice millet flavor that makes is moderate, and the soya bean flavor is few.
Claims (1)
1, a kind of production method of millet crisp crust, it is characterized in that Main Ingredients and Appearance and the proportioning (weight portion) thereof formed are: millet 10～30, rice 40～60, starch 10～30, soya bean 5～15, and proper amount of leavening agent, as Sodium Benzoate, condiment and the vegetable oil of anticorrisive agent, make through following nine procedures:
(1) mixes and stirs elutriation: millet, rice, soya bean are mixed and stirred back elutriation, impurity elimination in proportion.
(2) soak: the raw material of preceding working procedure is soaked in water, and the rising of the time of immersion with chamber (water) temperature reduces.
(3) steamed rice: boiling is about 20 minutes in steam box.
(4) cooling breading: make the meal cooling, the weight portion of starch and meal is pressed: starch 1～3,7～9 parts of cooperations of meal add an amount of leavening agent, anticorrisive agent, condiment etc., mix thoroughly in mixer.
(5) toughness processing: both can in noodle rolling machine, roll sheet, and also can squeeze and squeeze sheet in the sheet machine at rice cake.
(6) sheet slitting forming: adjust length and width, thickness as required, sheet slitting forming in slicer.
(7) oven dry: baking is about 10 minutes under 100～120 ℃ of temperature conditions, makes water content 5～10%.
(8) fried: as under 120～140 ℃ of oily temperature, to explode nearly 3 minutes with vegetable oil.
(9) packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93119020A CN1101802A (en) | 1993-10-16 | 1993-10-16 | Process for producing millet crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93119020A CN1101802A (en) | 1993-10-16 | 1993-10-16 | Process for producing millet crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1101802A true CN1101802A (en) | 1995-04-26 |
Family
ID=4992758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93119020A Pending CN1101802A (en) | 1993-10-16 | 1993-10-16 | Process for producing millet crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1101802A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061832C (en) * | 1996-12-28 | 2001-02-14 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN101632437B (en) * | 2009-07-30 | 2012-02-29 | 芜湖市祥荣食品有限公司 | Potato crispy rice and manufacture method thereof |
| CN103053937A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Codfish rice crust and method for making same |
| CN103340352A (en) * | 2013-07-29 | 2013-10-09 | 于浩 | Flavor millet crisp crust and preparation method thereof |
| CN103689407A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Lotus seed vegetable rice crisp chip and preparation method thereof |
| CN103719731A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Millet-duck crispy rice and preparation method thereof |
| CN103783402A (en) * | 2014-01-23 | 2014-05-14 | 来峰刚 | Blood wheat rice crust |
| CN103815294A (en) * | 2014-03-14 | 2014-05-28 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
| CN104855824A (en) * | 2015-04-27 | 2015-08-26 | 苏州科谷米业有限公司 | Making method of instant cornflakes |
| CN106578933A (en) * | 2016-12-26 | 2017-04-26 | 东莞市傻二哥食品有限公司 | Coarse grain crust and preparation method thereof |
| CN106690061A (en) * | 2016-12-26 | 2017-05-24 | 东莞市傻二哥食品有限公司 | Crispy fried black rice crust and making method thereof |
| CN106852456A (en) * | 2016-12-26 | 2017-06-16 | 东莞市傻二哥食品有限公司 | A kind of purple sweet potato rice crust and preparation method thereof |
| CN107997001A (en) * | 2017-12-27 | 2018-05-08 | 良品铺子股份有限公司 | A kind of rice crust and processing method |
| CN111406888A (en) * | 2020-05-08 | 2020-07-14 | 湖北卧龙神厨食品股份有限公司 | Cooking and cooling processing method of rice crust |
| CN111802585A (en) * | 2020-08-08 | 2020-10-23 | 西安市泰升食品有限责任公司 | Bean-flavor rice crust and preparation method thereof |
| CN112385773A (en) * | 2020-11-18 | 2021-02-23 | 湖北卧龙神厨食品股份有限公司 | Production process of crispy rice |
| CN112385772A (en) * | 2020-11-18 | 2021-02-23 | 湖北卧龙神厨食品股份有限公司 | Production method of rice crust with high storage stability |
-
1993
- 1993-10-16 CN CN93119020A patent/CN1101802A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061832C (en) * | 1996-12-28 | 2001-02-14 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN101632437B (en) * | 2009-07-30 | 2012-02-29 | 芜湖市祥荣食品有限公司 | Potato crispy rice and manufacture method thereof |
| CN103053937A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Codfish rice crust and method for making same |
| CN103340352A (en) * | 2013-07-29 | 2013-10-09 | 于浩 | Flavor millet crisp crust and preparation method thereof |
| CN103689407A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Lotus seed vegetable rice crisp chip and preparation method thereof |
| CN103719731A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Millet-duck crispy rice and preparation method thereof |
| CN103783402A (en) * | 2014-01-23 | 2014-05-14 | 来峰刚 | Blood wheat rice crust |
| CN103815294A (en) * | 2014-03-14 | 2014-05-28 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
| CN103815294B (en) * | 2014-03-14 | 2015-07-22 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
| CN104855824A (en) * | 2015-04-27 | 2015-08-26 | 苏州科谷米业有限公司 | Making method of instant cornflakes |
| CN106578933A (en) * | 2016-12-26 | 2017-04-26 | 东莞市傻二哥食品有限公司 | Coarse grain crust and preparation method thereof |
| CN106690061A (en) * | 2016-12-26 | 2017-05-24 | 东莞市傻二哥食品有限公司 | Crispy fried black rice crust and making method thereof |
| CN106852456A (en) * | 2016-12-26 | 2017-06-16 | 东莞市傻二哥食品有限公司 | A kind of purple sweet potato rice crust and preparation method thereof |
| CN107997001A (en) * | 2017-12-27 | 2018-05-08 | 良品铺子股份有限公司 | A kind of rice crust and processing method |
| CN111406888A (en) * | 2020-05-08 | 2020-07-14 | 湖北卧龙神厨食品股份有限公司 | Cooking and cooling processing method of rice crust |
| CN111802585A (en) * | 2020-08-08 | 2020-10-23 | 西安市泰升食品有限责任公司 | Bean-flavor rice crust and preparation method thereof |
| CN112385773A (en) * | 2020-11-18 | 2021-02-23 | 湖北卧龙神厨食品股份有限公司 | Production process of crispy rice |
| CN112385772A (en) * | 2020-11-18 | 2021-02-23 | 湖北卧龙神厨食品股份有限公司 | Production method of rice crust with high storage stability |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |