CN111000020A - Making method of rice crisp - Google Patents
Making method of rice crisp Download PDFInfo
- Publication number
- CN111000020A CN111000020A CN201911247240.0A CN201911247240A CN111000020A CN 111000020 A CN111000020 A CN 111000020A CN 201911247240 A CN201911247240 A CN 201911247240A CN 111000020 A CN111000020 A CN 111000020A
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- CN
- China
- Prior art keywords
- rice
- making
- crisp
- malt
- popcorn
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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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a method for making rice crisps, which relates to the technical field of rice crisps, in particular to a method for making rice crisps, wherein fried walnut kernels and raisins are added into the rice crisps, so that the nutrient content of the rice crisps is increased, and the rice crisps are very beneficial to the nutrient intake of children; according to the invention, the preparation of the popcorn, the preparation of the malt pulp and the preparation of the rice crisp are all purely natural processing procedures, and no additive or preservative is involved, so that the original fragrance of the rice crisp is ensured, the taste of the rice crisp is improved, and the rice crisp is deeply loved by customers.
Description
Technical Field
The invention relates to the technical field of rice crisp methods, in particular to a method for making rice crisp.
Background
The rice crisp is also called popcorn candy, is a snack which is popular with adults and children and is suitable for four seasons. It is easy to process, delicious and tasty, and is generally made of puffed rice. Puffing rice, making into syrup with saccharin or white sugar, adding a certain amount of oil, pouring the prepared rice into the syrup, stirring, cooling, and shaping to obtain the final product.
However, the taste of the existing rice shortbread is increased by adding flavoring agents, preservatives, sweetening agents and the like in the processing process, the health of customers is damaged, and the rice shortbread loses the original mellow fragrance due to the addition of the food additives.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for making rice shortbread, which solves the problems that the taste of the rice shortbread is increased by adding flavoring agents, preservatives, sweetening agents and the like in the processing process of the existing rice shortbread, but the health of customers is damaged, and the rice shortbread loses the original mellow taste due to the addition of food additives.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: the making method of the rice crisp comprises the following steps:
step 1: preparing raw materials;
step 2: preparing the big popcorn;
and step 3: processing walnut kernels;
and 4, step 4: preparing malt slurry;
and 5: making rice crisps;
step 6: preparing a blank;
and 7: baking;
and 8: cooling and packaging;
the step 1: preparing raw materials, wherein the raw materials comprise: 2kg of rice, 0.5kg of walnut kernel, 0.5kg of raisin and 1.5kg of malt slurry.
The step 2: the preparation method of the popcorn comprises the steps of washing the rice completely with clear water, controlling water for 30 minutes, drying with a dryer, adding corn oil into a pot, adding the rice when the oil temperature is 110 ℃, quickly taking the rice out after the rice is fried into the popcorn, and putting the popcorn into a screen mesh for draining oil.
The step 3: and (3) processing the walnut kernels, namely putting the raw walnuts into a walnut roasting machine to stir-fry, taking out the raw walnuts after the walnuts are fried thoroughly, and stripping the walnut kernels for later use.
The step 4: and (3) preparing malt syrup, namely placing the wheat at the room temperature of 28-30 ℃ for accelerating germination, crushing the wheat into syrup when the malt is 1.5-2 cm long, adding boiling water of 20% of the malt syrup into a pot, boiling the malt syrup and the malt syrup together, adding white granulated sugar of 30% of the malt syrup after the malt syrup is boiled, boiling the mixture with slow fire for 30-40 minutes, and turning off the fire to prepare the malt syrup.
The step 5: and (3) making the rice crisp, namely pouring the raisin, the popcorn prepared in the step 2, the walnut kernel prepared in the step 3 and the malt syrup prepared in the step 4 into a basin-type dough mixer to be uniformly stirred.
The step 6: and (3) making a blank, namely putting the rice crisp prepared in the step 5 into a mould containing a plurality of mould cavities of 8 multiplied by 4 multiplied by 2 cm.
The step 7: baking, namely putting the rice crisps filled with the mold into a food baking oven, wherein the inlet temperature is 120 ℃, the intermediate temperature is 160 ℃, and the outlet temperature is 200 ℃; the baking time is 40-50 minutes, so that the moisture content of the rice crisp is reduced to below 14%.
The step 8: cooling, packaging, cooling the baked rice crisp to 30 deg.C, demolding, and packaging.
(III) advantageous effects
The invention provides a method for making rice crisp. The method has the following beneficial effects:
according to the invention, the fried walnut kernels and the raisins are added into the rice crisp, so that the nutrient content of the rice crisp is increased, and the rice crisp is very beneficial to nutrient intake of children;
according to the invention, the preparation of the popcorn, the preparation of the malt pulp and the preparation of the rice crisp are all purely natural processing procedures, and no additive or preservative is involved, so that the original fragrance of the rice crisp is ensured, the taste of the rice crisp is improved, and the rice crisp is deeply loved by customers.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: the making method of the rice crisp comprises the following steps:
step 1: preparing raw materials;
step 2: preparing the big popcorn;
and step 3: processing walnut kernels;
and 4, step 4: preparing malt slurry;
and 5: making rice crisps;
step 6: preparing a blank;
and 7: baking;
and 8: cooling and packaging;
the step 1: preparing raw materials, wherein the raw materials comprise: 2kg of rice, 0.5kg of walnut kernel, 0.5kg of raisin and 1.5kg of malt slurry.
The step 2: the preparation method of the popcorn comprises the steps of washing the rice completely with clear water, controlling water for 30 minutes, drying with a dryer, adding corn oil into a pot, adding the rice when the oil temperature is 110 ℃, quickly taking the rice out after the rice is fried into the popcorn, and putting the popcorn into a screen mesh for draining oil.
The step 3: and (3) processing the walnut kernels, namely putting the raw walnuts into a walnut roasting machine to stir-fry, taking out the raw walnuts after the walnuts are fried thoroughly, and stripping the walnut kernels for later use.
The step 4: and (3) preparing malt syrup, namely placing the wheat at the room temperature of 28-30 ℃ for accelerating germination, crushing the wheat into syrup when the malt is 1.5-2 cm long, adding boiling water of 20% of the malt syrup into a pot, boiling the malt syrup and the malt syrup together, adding white granulated sugar of 30% of the malt syrup after the malt syrup is boiled, boiling the mixture with slow fire for 30-40 minutes, and turning off the fire to prepare the malt syrup.
The step 5: and (3) making the rice crisp, namely pouring the raisin, the popcorn prepared in the step 2, the walnut kernel prepared in the step 3 and the malt syrup prepared in the step 4 into a basin-type dough mixer to be uniformly stirred.
The step 6: and (3) making a blank, namely putting the rice crisp prepared in the step 5 into a mould containing a plurality of mould cavities of 8 multiplied by 4 multiplied by 2 cm.
The step 7: baking, namely putting the rice crisps filled with the mold into a food baking oven, wherein the inlet temperature is 120 ℃, the intermediate temperature is 160 ℃, and the outlet temperature is 200 ℃; the baking time is 40-50 minutes, so that the moisture content of the rice crisp is reduced to below 14%.
The step 8: cooling, packaging, cooling the baked rice crisp to 30 deg.C, demolding, and packaging.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The making method of the rice crisp is characterized by comprising the following steps: the making method of the rice crisp comprises the following steps:
step 1: preparing raw materials;
step 2: preparing the big popcorn;
and step 3: processing walnut kernels;
and 4, step 4: preparing malt slurry;
and 5: making rice crisps;
step 6: preparing a blank;
and 7: baking;
and 8: cooling and packaging;
the step 1: preparing raw materials, wherein the raw materials comprise: 2kg of rice, 0.5kg of walnut kernel, 0.5kg of raisin and 1.5kg of malt slurry.
2. The method for making rice crisps according to claim 1, characterized in that: the step 2: the preparation method of the popcorn comprises the steps of washing the rice completely with clear water, controlling water for 30 minutes, drying with a dryer, adding corn oil into a pot, adding the rice when the oil temperature is 110 ℃, quickly taking the rice out after the rice is fried into the popcorn, and putting the popcorn into a screen mesh for draining oil.
3. The method for making rice crisps according to claim 1, characterized in that: the step 3: and (3) processing the walnut kernels, namely putting the raw walnuts into a walnut roasting machine to stir-fry, taking out the raw walnuts after the walnuts are fried thoroughly, and stripping the walnut kernels for later use.
4. The method for making rice crisps according to claim 1, characterized in that: the step 4: and (3) preparing malt syrup, namely placing the wheat at the room temperature of 28-30 ℃ for accelerating germination, crushing the wheat into syrup when the malt is 1.5-2 cm long, adding boiling water of 20% of the malt syrup into a pot, boiling the malt syrup and the malt syrup together, adding white granulated sugar of 30% of the malt syrup after the malt syrup is boiled, boiling the mixture with slow fire for 30-40 minutes, and turning off the fire to prepare the malt syrup.
5. The method for making rice crisps according to claim 1, characterized in that: the step 5: and (3) making the rice crisp, namely pouring the raisin, the popcorn prepared in the step 2, the walnut kernel prepared in the step 3 and the malt syrup prepared in the step 4 into a basin-type dough mixer to be uniformly stirred.
6. The method for making rice crisps according to claim 1, characterized in that: the step 6: and (3) making a blank, namely putting the rice crisp prepared in the step 5 into a mould containing a plurality of mould cavities of 8 multiplied by 4 multiplied by 2 cm.
7. The method for making rice crisps according to claim 1, characterized in that: the step 7: baking, namely putting the rice crisps filled with the mold into a food baking oven, wherein the inlet temperature is 120 ℃, the intermediate temperature is 160 ℃, and the outlet temperature is 200 ℃; the baking time is 40-50 minutes, so that the moisture content of the rice crisp is reduced to below 14%.
8. The method for making rice crisps according to claim 1, characterized in that: the step 8: cooling, packaging, cooling the baked rice crisp to 30 deg.C, demolding, and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911247240.0A CN111000020A (en) | 2019-12-06 | 2019-12-06 | Making method of rice crisp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911247240.0A CN111000020A (en) | 2019-12-06 | 2019-12-06 | Making method of rice crisp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111000020A true CN111000020A (en) | 2020-04-14 |
Family
ID=70114167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911247240.0A Withdrawn CN111000020A (en) | 2019-12-06 | 2019-12-06 | Making method of rice crisp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111000020A (en) |
-
2019
- 2019-12-06 CN CN201911247240.0A patent/CN111000020A/en not_active Withdrawn
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200414 |