CN110876452A - Millet rice crust production process - Google Patents
Millet rice crust production process Download PDFInfo
- Publication number
- CN110876452A CN110876452A CN201811035287.6A CN201811035287A CN110876452A CN 110876452 A CN110876452 A CN 110876452A CN 201811035287 A CN201811035287 A CN 201811035287A CN 110876452 A CN110876452 A CN 110876452A
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- CN
- China
- Prior art keywords
- rice crust
- production process
- millet
- namely
- blank
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
Abstract
The invention relates to the technical field of food processing, in particular to a millet rice crust production process. The technical key points comprise that: removing impurities from raw materials; mixing dry powder, namely mixing dry flour, millet flour and glutinous rice flour according to a mass ratio; rolling and kneading, namely putting the mixed dry powder into a rolling and kneading machine or manually rolling and kneading to uniformly bond the raw materials into a ball to obtain a rice crust blank; pressing into slices, pressing the obtained rice crust blank into slices, and then cutting; low-temperature puffing: performing low-temperature puffing treatment on the cut slices to obtain a rough blank; drying and frying, namely drying the puffed rough blank and putting the dried rough blank into hot oil for frying; blending, namely attaching various seasonings to the surface of the fried rice crust; packaging into bags.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a production process of millet rice crust.
Background
With the development of society, people pursue higher and higher material culture life, and after the consumption level is improved, the requirement of the food is not only the former warm and saturated fruit belly but also the food with high quality and good color, flavor and taste is pursued more and more as the food is important in daily life. At present, rice crust is a snack food which is deeply loved by consumers, various products such as rice crust, millet crust, soybean crust and the like exist, and ingredients mainly comprise rice or flour, starch and flavor barbecue seasonings. With the improvement of living standard, people not only teach balanced nutrition of food, but also pursue unique flavor of food, but because the traditional rice crust raw material has single composition, the pursuit of people for nutrition and flavor can not be met, and the rice crust with convenient operation, rich and balanced nutrition and unique flavor is urgently needed, thereby meeting the market demand.
Disclosure of Invention
The invention aims to provide a production process of millet rice crust, which has richer nutritional value and more crispy taste.
The technical purpose of the invention is realized by the following technical scheme:
a millet rice crust production process comprises the following steps:
s1: removing impurities from raw materials;
s2: mixing dry powder, namely mixing dry flour, millet flour and glutinous rice flour according to a mass ratio;
s3: rolling and kneading, namely putting the mixed dry powder into a rolling and kneading machine or manually rolling and kneading to uniformly bond the raw materials into a ball to obtain a rice crust blank;
s4: pressing into slices, pressing the obtained rice crust blank into slices, and then cutting;
s5: low-temperature puffing: performing low-temperature puffing treatment on the cut slices to obtain a rough blank;
s6: drying and frying, namely drying the puffed rough blank and putting the dried rough blank into hot oil for frying;
s7: blending, namely attaching various seasonings to the surface of the fried rice crust;
s8: packaging into bags.
Further, when the dry powder in S2 is mixed, white sugar, pepper powder, paprika powder, and paprika powder are also mixed.
Further, in the step S4, when the sheet is formed by tabletting, the thickness of the sheet is 1-2 mm.
Further, the puffing temperature is 50-70 ℃ during the puffing treatment in S5.
Further, in the expanding treatment in the step S5, the expanding treatment time is 5-10 min.
Further, the oil temperature during frying in the S6 is 150-165 ℃.
The invention has the beneficial effects that:
the rice crust production process disclosed by the invention takes millet and glutinous rice as main raw materials and comprises the procedures of dry powder mixing, rolling and kneading, sheet pressing, low-temperature puffing, drying and the like, so that rice crust with richer nutrition, better taste and better forming effect can be produced.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the specific embodiments. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
A production process of millet rice crust specifically comprises the following steps.
S1: removing impurities from the raw materials. And cleaning the millet and the sticky rice by using a rice impurity discharging machine, and grinding into powder.
S2: and (3) mixing the dry powder, namely mixing the dry flour, the millet powder and the glutinous rice powder according to the mass ratio of 5:2:1, and simultaneously adding white sugar, pepper powder, paprika powder and chili powder.
S3: and (3) rolling and kneading, namely placing the mixed dry powder into a rolling and kneading machine or manually rolling and kneading to uniformly bond the raw materials into a ball to obtain the crispy rice blank.
S4: pressing into thin slices, pressing the obtained rice crust blank into thin slices with the thickness of 1-2 mm, and then cutting into diamond shapes.
S5: low-temperature puffing: and (3) performing low-temperature puffing treatment on the cut slices, wherein the puffing temperature is 50-70 ℃, and the puffing time is 5-10 min, so as to obtain a rough blank.
S6: and (3) drying and frying, namely drying the puffed rough blank and putting the dried rough blank into hot oil for frying, wherein the oil temperature during frying is 150-165 ℃.
S7: blending, and attaching various seasonings (salt, cumin powder and the like) to the surface of the fried rice crust.
S8: packaging into bags.
Claims (6)
1. The millet rice crust production process is characterized by comprising the following steps:
s1: removing impurities from raw materials;
s2: mixing dry powder, namely mixing dry flour, millet flour and glutinous rice flour according to a mass ratio;
s3: rolling and kneading, namely putting the mixed dry powder into a rolling and kneading machine or manually rolling and kneading to uniformly bond the raw materials into a ball to obtain a rice crust blank;
s4: pressing into slices, pressing the obtained rice crust blank into slices, and then cutting;
s5: low-temperature puffing: performing low-temperature puffing treatment on the cut slices to obtain a rough blank;
s6: drying and frying, namely drying the puffed rough blank and putting the dried rough blank into hot oil for frying;
s7: blending, namely attaching various seasonings to the surface of the fried rice crust;
s8: packaging into bags.
2. The millet rice crust production process of claim 1, wherein: and when the dry powder in the S2 is mixed, white sugar, pepper powder, Sichuanese pepper corn powder and chili powder are also mixed.
3. The millet rice crust production process of claim 1, wherein: and S4, when tabletting and forming are carried out, the thickness of the sheet is 1-2 mm.
4. The millet rice crust production process of claim 1, wherein: and when the puffing treatment is carried out in S5, the puffing temperature is 50-70 ℃.
5. The millet rice crust production process of claim 1, wherein: and in the step of puffing treatment in S5, the puffing treatment time is 5-10 min.
6. The millet rice crust production process of claim 1, wherein: the oil temperature during frying in S6 is 150-165 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811035287.6A CN110876452A (en) | 2018-09-06 | 2018-09-06 | Millet rice crust production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811035287.6A CN110876452A (en) | 2018-09-06 | 2018-09-06 | Millet rice crust production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110876452A true CN110876452A (en) | 2020-03-13 |
Family
ID=69728118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811035287.6A Pending CN110876452A (en) | 2018-09-06 | 2018-09-06 | Millet rice crust production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110876452A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN113383904A (en) * | 2021-06-08 | 2021-09-14 | 湖南国湘食品有限公司 | Preparation method and production equipment of puffed rice crust |
-
2018
- 2018-09-06 CN CN201811035287.6A patent/CN110876452A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN113383904A (en) * | 2021-06-08 | 2021-09-14 | 湖南国湘食品有限公司 | Preparation method and production equipment of puffed rice crust |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200313 |