CN110583737A - Rice puff biscuit and preparation method thereof - Google Patents
Rice puff biscuit and preparation method thereof Download PDFInfo
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- CN110583737A CN110583737A CN201910919934.8A CN201910919934A CN110583737A CN 110583737 A CN110583737 A CN 110583737A CN 201910919934 A CN201910919934 A CN 201910919934A CN 110583737 A CN110583737 A CN 110583737A
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- rice
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- biscuit
- sticky rice
- glutinous rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 500-600 parts of glutinous rice, 200-300 parts of wheat flour, 50-100 parts of edible sugar, 20-70 parts of edible oil and 30-80 parts of whole egg liquid; 10-30 parts of milk powder, 1-15 parts of ground peanuts and 1-4 parts of edible salt. The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps: s01, washing the glutinous rice, soaking the glutinous rice in clear water, and fishing out the glutinous rice and draining the water; s02, frying the sticky rice, fishing out, cooling and deoiling; s03, mixing glutinous rice with edible oil, wheat flour, edible sugar, whole egg liquid, milk powder, ground peanuts, edible salt and a proper amount of water, stirring, and making biscuit blanks; s04, baking to obtain the biscuit; and S05, taking out the biscuits, cooling and packaging. Compared with the prior art, the invention realizes the purpose of making biscuits by using the sticky rice as the raw material; meanwhile, the prepared biscuit is crisp in taste and clear in layer, and has the dual flavors of glutinous rice and wheat.
Description
Technical Field
The invention relates to the field of food processing, in particular to biscuit food taking sticky rice as a main material and a preparation method thereof.
Background
Glutinous rice is rice without husk, which is called glutinous rice in south China and glutinous rice in north China, contains rich nutrients such as protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch, is a warm-tonifying and strengthening food, has the effects of tonifying middle-jiao and Qi, strengthening spleen and stomach and stopping sweating, and has a certain relieving effect on poor appetite, abdominal distension and diarrhea. Glutinous rice is mainly eaten by cooking such as steaming and boiling to make sticky snacks such as rice dumplings, eight-treasure porridge and various desserts, or used for brewing fermented glutinous rice (sweet rice wine), and glutinous rice is rarely used as a main material to make biscuits.
Patent document No. CN 104938588A provides a stomach-invigorating glutinous rice biscuit, which is prepared by making glutinous rice into flour, then making biscuit blank with butter, xylitol, millet flour, pumpkin puree, red date puree, white sugar, flour, yeast and water, then fermenting, steaming, slicing and baking the biscuit blank to obtain sheet biscuit blank, spraying a layer of health-care nutrient solution made of eggs, milk and various traditional Chinese medicines on the biscuit blank, and finally spraying a layer of chocolate coating made of white sugar powder, glutinous rice flour, red bean flour, whole milk powder, coconut oil, anhydrous cream, cocoa powder, natural cocoa butter, cocoa liquor block and emulsifier to obtain the biscuit. In addition, patent document No. CN103621596A also provides a traditional Chinese medicine health-care glutinous rice biscuit, which is prepared by cooking glutinous rice, polished round-grained rice, lotus seed powder, rice wine, wintersweet flower juice and water into rice, mixing the rice, various traditional Chinese medicine powder prepared from the traditional Chinese medicines and hazel mushroom soaked with blueberry juice and rose essential oil into dough, making the dough into biscuits, and finally baking the biscuits to obtain the traditional Chinese medicine health-care glutinous rice biscuit. The amylopectin accounts for more than 95 percent of the starch of the glutinous rice, and the amylopectin is gelatinized when being heated together with water, namely the amylopectin absorbs water and expands when being heated to about 60 ℃ and forms paste with strong viscosity, so that the amylopectin can not be fully fused with other components, therefore, in the prior art, the obtained biscuit can not realize the advantage of taking the glutinous rice as the main material to fully exert the unique flavor of the glutinous rice, and the prepared glutinous rice biscuit is hard in texture and lacks crisp and layered taste.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a rice puff biscuit and a preparation method thereof, which solve the problem that biscuits containing glutinous rice ingredients in the prior art cannot realize full play of the flavor advantages of the glutinous rice by taking the glutinous rice as a main material.
In order to achieve the purpose, the invention adopts the following technical scheme:
the rice puff biscuit comprises the following components in parts by weight:
the invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice for 3-12 hours in clean water, fishing out the sticky rice and draining the sticky rice for later use;
s02, frying the glutinous rice with water drained, fishing out, cooling and deoiling;
s03, mixing the de-oiled glutinous rice with edible oil, wheat flour, edible sugar, whole egg liquid, milk powder, chopped peanut, edible salt and a proper amount of water, stirring, and making biscuit blanks;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Compared with the prior art, the invention has the following beneficial effects: the purpose of making biscuits by using the sticky rice as the raw material is realized; meanwhile, the prepared biscuit is crisp in taste and clear in layer, and has the double flavors of glutinous rice and wheat.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples.
Example 1
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 530 parts of sticky rice, 270 parts of wheat flour, 80 parts of white sugar, 20 parts of edible oil, 50 parts of whole egg liquid, 20 parts of whole milk powder, 7 parts of chopped peanuts and 2 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clear water for 10 hours, fishing out the sticky rice and draining the sticky rice for later use;
s02, putting the glutinous rice with the water drained into a vacuum low-temperature frying machine for vacuum low-temperature frying, fishing out the glutinous rice after the glutinous rice expands and the surface of the glutinous rice is golden yellow, cooling and deoiling;
s03, adding edible salt, edible sugar, whole egg liquid, edible oil, wheat flour, chopped peanuts, whole milk powder and a proper amount of water into the de-oiled sticky rice, continuously stirring, and finally preparing and molding the stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 2
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 550 parts of sticky rice, 280 parts of wheat flour, 80 parts of white sugar, 60 parts of edible oil, 60 parts of whole egg liquid, 25 parts of whole milk powder, 10 parts of crushed peanuts and 2 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clear water for 8 hours, fishing out the sticky rice and draining the sticky rice for later use;
s02, putting the glutinous rice with the water drained into a vacuum low-temperature frying machine for vacuum low-temperature frying, fishing out the glutinous rice after the glutinous rice expands and the surface of the glutinous rice is golden yellow, cooling and deoiling;
s03, adding edible salt, edible sugar, whole egg liquid, edible oil, wheat flour, chopped peanuts, whole milk powder and a proper amount of water into the de-oiled sticky rice, continuously stirring, and finally preparing and molding the stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 3
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 580 parts of sticky rice, 220 parts of wheat flour, 60 parts of white sugar, 30 parts of edible oil, 40 parts of whole egg liquid, 15 parts of whole milk powder, 5 parts of crushed peanuts and 3 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clear water for 4 hours, fishing out the sticky rice and draining the sticky rice for later use;
s02, putting the glutinous rice with the water drained into a vacuum low-temperature frying machine for vacuum low-temperature frying, fishing out the glutinous rice after the glutinous rice expands and the surface of the glutinous rice is golden yellow, cooling and deoiling;
s03, adding edible salt, edible sugar, whole egg liquid, edible oil, wheat flour, chopped peanuts, whole milk powder and a proper amount of water into the de-oiled sticky rice, continuously stirring, and finally preparing and molding the stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 4
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 590 parts of sticky rice, 240 parts of wheat flour, 50 parts of white sugar, 20 parts of edible oil, 30 parts of whole egg liquid, 10 parts of whole milk powder, 30 parts of ground peanuts and 2 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clean water for 12 hours, fishing out the sticky rice and draining the sticky rice for later use;
s02, putting the glutinous rice with the water drained into a vacuum low-temperature frying machine for vacuum low-temperature frying, fishing out the glutinous rice after the glutinous rice expands and the surface of the glutinous rice is golden yellow, cooling and deoiling;
s03, adding edible salt, edible sugar, whole egg liquid, edible oil, wheat flour, chopped peanuts, whole milk powder and a proper amount of water into the de-oiled sticky rice, continuously stirring, and finally preparing and molding the stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 5
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 510 parts of sticky rice, 290 parts of wheat flour, 60 parts of white sugar, 60 parts of edible oil, 40 parts of whole egg liquid, 15 parts of whole milk powder, 3 parts of crushed peanuts and 2 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clear water for 4 hours, fishing out the sticky rice and draining the sticky rice for later use;
s02, frying the sticky rice with drained water in a vacuum low-temperature frying machine at a low temperature, taking out, cooling and deoiling;
s03, adding edible salt, edible sugar and whole egg liquid into the de-oiled sticky rice, uniformly stirring, standing for 10 minutes, adding edible oil, wheat flour, ground peanuts, whole milk powder and a proper amount of water, continuously stirring, and finally preparing and molding a stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 6
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 590 parts of sticky rice, 220 parts of wheat flour, 90 parts of white sugar, 30 parts of edible oil, 70 parts of whole egg liquid, 25 parts of whole milk powder, 13 parts of crushed peanuts and 3 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clear water for 10 hours, fishing out the sticky rice and draining the sticky rice for later use;
s02, frying the sticky rice with drained water in a vacuum low-temperature frying machine at a low temperature, taking out, cooling and deoiling;
s03, adding edible salt, edible sugar and whole egg liquid into the de-oiled sticky rice, uniformly stirring, standing for 10 minutes, adding edible oil, wheat flour, ground peanuts, whole milk powder and a proper amount of water, continuously stirring, and finally preparing and molding a stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 7
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 520 parts of sticky rice, 280 parts of wheat flour, 60 parts of white sugar, 40 parts of edible oil, 30 parts of whole egg liquid, 25 parts of whole milk powder, 13 parts of crushed peanuts and 2 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice for 4 hours in clear water, fishing out the sticky rice, draining the sticky rice for later use, placing the drained sticky rice in a container, and freezing the sticky rice for 10 minutes in a subzero environment (-4 ℃) of a freezing chamber of a refrigerator;
s02, taking the sticky rice out of the freezing environment, stirring the sticky rice to prevent the sticky rice from being bonded into a ball, frying the sticky rice in vacuum at low temperature, taking out the sticky rice, cooling and deoiling;
s03, directly adding edible salt, edible sugar, whole egg liquid, edible oil, wheat flour, ground peanuts, whole milk powder and a proper amount of water into the de-oiled sticky rice, stirring, and finally preparing and molding the stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 8
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 580 parts of sticky rice, 210 parts of wheat flour, 70 parts of white sugar, 60 parts of edible oil, 60 parts of whole egg liquid, 20 parts of whole milk powder, 2 parts of crushed peanuts and 4 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clear water for 10 hours, fishing out the sticky rice, draining the sticky rice for later use, placing the drained sticky rice in a container, and freezing the sticky rice for 25 minutes in a subzero environment (-2 ℃) of a freezing chamber of a refrigerator;
s02, taking the sticky rice out of the freezing environment, stirring the sticky rice to prevent the sticky rice from being bonded into a ball, frying the sticky rice in vacuum at low temperature, taking out the sticky rice, cooling and deoiling;
s03, directly adding edible salt, edible sugar, whole egg liquid, edible oil, wheat flour, ground peanuts, whole milk powder and a proper amount of water into the de-oiled sticky rice, stirring, and finally preparing and molding the stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 9
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 500 parts of sticky rice, 300 parts of wheat flour, 100 parts of white sugar, 20 parts of edible oil, 30 parts of whole egg liquid, 30 parts of whole milk powder, 1 part of chopped peanuts and 4 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clean water for 12 hours, fishing out the sticky rice, draining the sticky rice for later use, placing the drained sticky rice in a container, and freezing the sticky rice for 15 minutes in a subzero environment (-3 ℃) of a freezing chamber of a refrigerator;
s02, taking the sticky rice out of the freezing environment, stirring and scattering the sticky rice to prevent the sticky rice from being bonded into a cluster, then frying the sticky rice in vacuum at low temperature until the sticky rice expands and the surface of the sticky rice is golden yellow, fishing out the sticky rice, cooling and deoiling the sticky rice;
s03, adding edible salt, edible sugar and whole egg liquid into the de-oiled sticky rice, uniformly stirring, standing for 5 minutes, adding edible oil, wheat flour, ground peanuts, whole milk powder and a proper amount of water, continuously stirring, and finally preparing and molding a stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 10
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 550 parts of sticky rice, 280 parts of wheat flour, 90 parts of white sugar, 60 parts of edible oil, 60 parts of whole egg liquid, 25 parts of whole milk powder, 12 parts of crushed peanuts and 2 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clear water for 8 hours, fishing out the sticky rice, draining the sticky rice for later use, placing the drained sticky rice in a container, and freezing the sticky rice for 20 minutes in a subzero environment (-2 ℃) of a freezing chamber of a refrigerator;
s02, taking the sticky rice out of the freezing environment, stirring and scattering the sticky rice to prevent the sticky rice from being bonded into a cluster, then frying the sticky rice in vacuum at low temperature until the sticky rice expands and the surface of the sticky rice is golden yellow, fishing out the sticky rice, cooling and deoiling the sticky rice;
s03, adding edible salt, edible sugar and whole egg liquid into the de-oiled sticky rice, uniformly stirring, standing for 20 minutes, adding edible oil, wheat flour, ground peanuts, whole milk powder and a proper amount of water, continuously stirring, and finally preparing and molding a stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 11
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 580 parts of sticky rice, 220 parts of wheat flour, 60 parts of white sugar, 30 parts of edible oil, 40 parts of whole egg liquid, 15 parts of whole milk powder, 5 parts of crushed peanuts and 3 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clean water for 12 hours, fishing out the sticky rice, draining the sticky rice for later use, placing the drained sticky rice in a container, and freezing the sticky rice for 10 minutes in a subzero environment (-4 ℃) of a freezing chamber of a refrigerator;
s02, taking the sticky rice out of the freezing environment, stirring and scattering the sticky rice to prevent the sticky rice from being bonded into a cluster, then frying the sticky rice in vacuum at low temperature until the sticky rice expands and the surface of the sticky rice is golden yellow, fishing out the sticky rice, cooling and deoiling the sticky rice;
s03, adding edible salt, edible sugar and whole egg liquid into the de-oiled sticky rice, uniformly stirring, standing for 10 minutes, adding edible oil, wheat flour, ground peanuts, whole milk powder and a proper amount of water, continuously stirring, and finally preparing and molding a stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Example 12
The invention provides a rice puff biscuit which comprises the following components in parts by weight: 600 parts of glutinous rice, 200 parts of wheat flour, 50 parts of white sugar, 20 parts of edible oil, 30 parts of whole egg liquid, 10 parts of whole milk powder, 30 parts of crushed peanuts and 2 parts of edible salt.
The invention also provides a preparation method of the rice puff biscuit, which comprises the following steps:
s01, washing the sticky rice, soaking the sticky rice in clean water for 12 hours, fishing out the sticky rice, draining the sticky rice for later use, placing the drained sticky rice in a container, and freezing the sticky rice for 5 minutes in a subzero environment (-3 ℃) of a freezing chamber of a refrigerator;
s02, taking the sticky rice out of the freezing environment, stirring and scattering the sticky rice to prevent the sticky rice from being bonded into a cluster, then frying the sticky rice in vacuum at low temperature until the sticky rice expands and the surface of the sticky rice is golden yellow, fishing out the sticky rice, cooling and deoiling the sticky rice;
s03, adding edible salt, edible sugar and whole egg liquid into the de-oiled sticky rice, uniformly stirring, standing for 15 minutes, adding edible oil, wheat flour, ground peanuts, whole milk powder and a proper amount of water, continuously stirring, and finally preparing and molding a stirred material through a mold to obtain the biscuit blank;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
Comparing the biscuit products obtained in the above examples 1 to 12, wherein sticky rice is soaked to absorb water and swell, then fried to form a puffed structure with countless small holes inside, and then the mixture of egg liquid, milk powder, wheat flour and ground peanuts is added, so that the small holes inside the puffed structure of sticky rice fully adsorb the mixture of whole egg liquid, wheat flour and milk powder, and meanwhile, the mixture is coated outside the puffed structure of sticky rice, and finally the product obtained by baking is crisp in taste and free of scum; meanwhile, the glutinous rice product has high glutinous rice content and strong glutinous rice fragrance. For the examples 5-6 and 9-12, since the whole egg liquid is added into the fried glutinous rice and the fried glutinous rice is kept still, the egg liquid is adsorbed in the small holes of the puffed structure of the glutinous rice, and then other raw materials are added, the taste of the obtained product has a clear layered feeling, and the puffed structure of the glutinous rice has a slight golden color, so that the appetite of a user can be stimulated. For the examples 7-12, as the sticky rice is soaked to absorb water and then is frozen, the volume generated by the condensation of water in the freezing process is increased, so that the internal tissue structure of the sticky rice is fully expanded, the internal substances in the sticky rice are fully released, so that the fragrance of the sticky rice is stronger, the obtained sticky rice puffed particles are larger, the internal pore structures are more, and more whole egg liquid, milk powder and the like can be adsorbed; meanwhile, the fried food is easier to puff so that the frying time is shorter, and the fried food is more in line with the health standard.
Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.
Claims (7)
1. The rice puff biscuit is characterized by comprising the following components in parts by weight:
2. the rice puff cookie as claimed in claim 1, wherein the rice puff cookie comprises the following components in parts by weight:
3. the rice puff cookie as claimed in claim 1, wherein the edible sugar is white granulated sugar or brown sugar, and the milk powder is whole milk powder.
4. A method of making a rice puff cookie as claimed in claim 1, comprising the steps of:
s01, washing the sticky rice, soaking the sticky rice for 3-12 hours in clean water, fishing out the sticky rice and draining the sticky rice for later use;
s02, frying the glutinous rice with water drained, fishing out, cooling and deoiling;
s03, mixing the de-oiled glutinous rice with edible oil, wheat flour, edible sugar, whole egg liquid, milk powder, chopped peanut, edible salt and a proper amount of water, stirring, and making biscuit blanks;
s04, baking the biscuit blank to obtain the biscuit;
and S05, taking out the biscuits, cooling and packaging.
5. The method according to claim 4, wherein the step S03 is performed by: adding edible salt, edible sugar and whole egg liquid into glutinous rice, uniformly stirring, standing for 5-20 minutes, adding edible oil, wheat flour, ground peanuts, milk powder and a proper amount of water, continuously stirring, and finally preparing and molding the stirred material through a mold to obtain the biscuit blank.
6. The method of claim 4, wherein the frying of the glutinous rice in the step S02 is a vacuum low-temperature frying.
7. The method of claim 4, wherein the drained glutinous rice is frozen in the sub-zero environment for 5 to 30 minutes in the step S01; in step S02, before the glutinous rice is fried, the glutinous rice is taken out from the freezing environment and stirred to prevent the glutinous rice from being bonded into a mass.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287565A (en) * | 2021-12-28 | 2022-04-08 | 武汉轻工大学 | Crispy rice grains, preparation method and application thereof, and baked product |
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| CN1655690A (en) * | 2002-03-29 | 2005-08-17 | 拉里·R·格雷尔 | Rice-based snack chip and method of making same |
| CN104839300A (en) * | 2015-06-11 | 2015-08-19 | 李象虎 | Corn particle biscuit |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114287565A (en) * | 2021-12-28 | 2022-04-08 | 武汉轻工大学 | Crispy rice grains, preparation method and application thereof, and baked product |
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