CN111838547A - Production method of fast food with rice as main body - Google Patents
Production method of fast food with rice as main body Download PDFInfo
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- CN111838547A CN111838547A CN202010648312.9A CN202010648312A CN111838547A CN 111838547 A CN111838547 A CN 111838547A CN 202010648312 A CN202010648312 A CN 202010648312A CN 111838547 A CN111838547 A CN 111838547A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 77
- 235000009566 rice Nutrition 0.000 title claims abstract description 77
- 235000013410 fast food Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 76
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 235000013305 food Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000015895 biscuits Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000007796 conventional method Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 235000011888 snacks Nutrition 0.000 claims description 9
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 241000972773 Aulopiformes Species 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000019515 salmon Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 210000001161 mammalian embryo Anatomy 0.000 abstract description 4
- 244000052616 bacterial pathogen Species 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
- 238000003825 pressing Methods 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000001238 wet grinding Methods 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a method for producing fast food with rice as a main body, which comprises the following steps: firstly, soaking the raw material rice in water, then gelatinizing the raw material rice after moisture adjustment, drying and cooling gelatinized food, crushing the food to prepare rice fast food, preparing the crushed food according to nutrition matching proportion to prepare powder easy to be mixed, or further processing the crushed food into biscuits according to the conventional method, soaking the raw material rice, extruding and pasting by an extruder, then drying, cooling, crushing and preparing into powder or biscuit, keeping all nutrient components of embryo bud, dietary fiber and the like of the raw materials, avoiding the loss of the nutrient components, ensuring the nutrient balance of the product, crushing or cutting the product, can be made into powder, can be made into fast food braising according to different formulas, meets the requirements of people with different tastes, expands the application range of products, can also be made into biscuits, and is convenient for users to carry and eat outside.
Description
Technical Field
The invention belongs to the technical field of fast food production, and particularly relates to a method for producing fast food with rice as a main body.
Background
At present, the fast food is characterized by being simple, convenient and quick, taking care of reasonable nutrition collocation and taste which is easily accepted by people as much as possible, the processing mode of the rice fast food is generally divided into a pressing piece type, an expansion type or an extrusion expansion type, the processing process is that firstly, germs and grain husks of rice are removed, then the rice is cooked and gelatinized and caramelized, dried and pressed into pieces, and baked; or removing embryo bud and skin of rice to obtain refined rice flour, steaming in steam pot, spraying with spray gun, shaping with shaping machine, drying, and baking; or removing embryo bud and skin to obtain refined rice flour, steaming rice dough at high temperature, spirally pressing the rice dough to the top of an extruder, extruding and puffing, shaping by a shaping machine, drying and baking, and the common method for preparing rice beverage comprises the steps of wet grinding rice, filtering to remove coarse substances such as fiber and aggregate, concentrating and drying.
The existing production method of the fast food taking rice as the main body needs to remove germs and filter dietary fibers, so that the loss of nutrient components is caused, the technical process is complex, the processing efficiency is low, the product variety is single, and the selection can not be carried out according to the requirement.
Therefore, it is necessary to invent a method for producing a fast food mainly made of rice.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for producing fast food mainly made of rice, which aims to solve the problems that embryo buds need to be removed, dietary fibers need to be filtered, loss of nutrient components is caused, the technical process is complex, the processing efficiency is low, the product variety is single, and selection cannot be performed according to requirements in the conventional method for producing fast food mainly made of rice. A method for producing a fast food mainly containing rice comprises the following steps:
step S101: soaking raw material rice in water, and heating at 40-100 deg.C;
step S102: continuously heating the raw material rice after the humidity adjustment, and pasting;
step S103: drying and cooling the gelatinized food;
step S104: crushing the food to make rice snack food;
step S105: preparing the crushed food according to a nutrition matching proportion to prepare powder easy to be mixed;
step S106: and further processing the crushed food into biscuits according to the conventional method.
The raw material rice is mainly rice, and can be selected from broken rice, rice flour, polished rice and the like, and various starches, cereal flour and the like can also be added according to needs, such as corn starch, wheat starch, waxy corn starch and the like.
Step S101, adjusting the water content of the raw materials to 30% -40%, when rice grains are used as the raw materials, soaking the rice grains in water for 2-4 hours, wherein the soaking time is different according to different qualities and forms of the rice grains; when rice flour is used as raw material, water can be uniformly sprinkled, and warm water of 40-50 ℃ is the best.
Step S102, adopting an extruder to pressurize and heat for gelatinization, wherein the heating temperature is 80-100 ℃, and the screw compression ratio is 1: 1-1.2:1, and fully stirring the raw materials by a stirrer before the extrusion gelatinization process.
And S103, drying the gelatinized food at 40-60 ℃ until the water content is 5-15%, and cooling by adopting natural wind.
Step S104, crushing or chopping the materials by a conventional method, wherein the specific volume of the product is 0.0005-0.001m3Kg, water solubility below 5%, swelling degree of 3.0-9.0, heating in water for 5-10min, and making into food.
In the step S105, the product can be prepared into fast food braising according to the formula, wherein the formula comprises 30g of the product, 3.0g of salmon powder, 0.2g of onion powder, 0.2g of perilla seed powder, 1.0g of powdered soy sauce and 0.3g of soup, 200ml of water is added into the raw materials, and the raw materials are boiled with strong fire and boiled with slow fire for 5 min.
The technical scheme provided by the embodiment of the invention has the following beneficial effects:
(1) according to the invention, raw material rice is soaked, extruded and gelatinized by an extruder, then dried, cooled and crushed to prepare powder or biscuits, all nutrient components such as germs, dietary fibers and the like of the raw materials are reserved, loss of the nutrient components is avoided, and the nutrition balance of the product is ensured.
(2) The crushed or chopped product can be prepared into powder, can be prepared into fast food braising according to different formulas, meets the requirements of people with different tastes, expands the application range of the product, can also be prepared into biscuits, and is convenient for users to carry and eat when going out.
(3) In the invention, the raw materials are soaked, the extruder is adopted for gelatinization, and the raw materials are prepared into powder or biscuits by a conventional method, so that the preparation process is simple, the operation and parameter control of operators are facilitated, and the processing efficiency of the fast food taking rice as a main body is improved.
Drawings
FIG. 1 is a flow chart of the present invention.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The invention is further described below with reference to the accompanying drawings:
as shown in figure 1
A method for producing a fast food mainly containing rice comprises the following steps:
Step S101: soaking raw material rice in water, and heating at 40-100 deg.C;
step S102: continuously heating the raw material rice after the humidity adjustment, and pasting;
step S103: drying and cooling the gelatinized food;
step S104: crushing the food to make rice snack food;
step S105: preparing the crushed food according to a nutrition matching proportion to prepare powder easy to be mixed;
step S106: the crushed food is further processed into biscuits according to the conventional method, the raw material rice is soaked, extruded and pasted by an extruder, then dried and cooled, and the crushed food is prepared into powder or biscuits, so that all nutrient components such as germs and dietary fibers of the raw material are reserved, the loss of the nutrient components is avoided, and the nutrition balance of the product is ensured.
In the present invention, the raw material rice is mainly rice, and may be broken rice, rice flour, polished rice, etc., and various starches, cereal flour, etc., such as corn starch, wheat starch, waxy corn starch, etc., may be added as necessary.
In the invention, step S101, the water content of the raw material is adjusted to 30-40%, when rice grains are used as the raw material, the rice grains need to be soaked in water, the soaking time is different according to the quality and the shape of the rice grains, and the rice grains can be soaked in water at normal temperature for 2-4 hours generally; when rice flour is used as raw material, water can be uniformly sprayed, warm water of 40-50 ℃ is used as optimum, when the water temperature is high, the soaking time can be shortened, and in the extrusion and gelatinization process, the temperature and pressure are controlled to avoid rice grains from puffing, rice grains tissues are damaged, and physical properties such as specific volume of the rice grains are prevented from being reduced.
In the invention, step S102, an extruder is adopted to pressurize and heat for gelatinization, the heating temperature is 80-100 ℃, and the screw compression ratio is 1: 1-1.2:1, fully stirring the raw materials by a stirrer before the extrusion gelatinization process, wherein the stirring degree of the raw materials has great influence on the structure of the blank and the taste of the rice, and fully stirring to obtain improved rice with good specific volume; the rice flour is stirred excessively, the taste, the concentration, the viscosity and the expansion degree can be reduced, the raw materials are soaked, an extruder is used for gelatinization, and then powder or biscuits are prepared by a conventional method.
In the invention, step S103, the gelatinized food is dried at the temperature of 40-60 ℃ until the water content is 5-15%, and then is cooled by natural wind, wherein the drying temperature is 40-60 ℃, the drying effect is better, and when the gelatinized food is cooled by natural wind, the natural wind is filtered by a filter screen to ensure the cleanliness of the product.
In the present invention, step S104, the material is crushed or shredded by conventional method, and the specific volume of the product is 0.0005-0.001m 3The product can be eaten after being heated in water for 5-10min, has good taste and viscosity with aging surface area ratio of more than 50%, and is not easy to stick soup or stick, and can be made into powder, and can be made into fast food according to different formulations to meet different tastesThe requirements of people expand the application range of the product, and the product can also be made into biscuits which are convenient for users to carry and eat when going out.
In the invention, in step S105, the product can be prepared into fast food braising according to the formula, the formula comprises 30g of product, 3.0g of salmon powder, 0.2g of onion powder, 0.2g of perilla seed powder, 1.0g of powdered soy sauce and 0.3g of soup, 200ml of water is added into the raw materials, the raw materials are boiled with strong fire and boiled with slow fire for 5min, the formula can be adjusted according to the taste of a user, and the application range of the product is expanded.
In case of conflict, the features of the embodiments and embodiments described herein above may be combined with each other,
the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A method for producing fast food with rice as a main body is characterized by comprising the following steps:
step S101: soaking raw material rice in water, and heating at 40-100 deg.C;
step S102: continuously heating the raw material rice after the humidity adjustment, and pasting;
step S103: drying and cooling the gelatinized food;
step S104: crushing the food to make rice snack food;
step S105: preparing the crushed food according to a nutrition matching proportion to prepare powder easy to be mixed;
step S106: and further processing the crushed food into biscuits according to the conventional method.
2. The method of producing a rice-based snack food of claim 1 wherein: the raw material rice is mainly rice, and can be selected from broken rice, rice flour, polished rice and the like, and various starches, cereal flour and the like can also be added according to needs, such as corn starch, wheat starch, waxy corn starch and the like.
3. The method of producing a rice-based snack food of claim 1 wherein: step S101, adjusting the water content of the raw materials to 30% -40%, when rice grains are used as the raw materials, soaking the rice grains in water for 2-4 hours, wherein the soaking time is different according to different qualities and forms of the rice grains; when rice flour is used as raw material, water can be uniformly sprinkled, and warm water of 40-50 ℃ is the best.
4. The method of producing a rice-based snack food of claim 1 wherein: step S102, adopting an extruder to pressurize and heat for gelatinization, wherein the heating temperature is 80-100 ℃, and the screw compression ratio is 1: 1-1.2:1, and fully stirring the raw materials by a stirrer before the extrusion gelatinization process.
5. The method of producing a rice-based snack food of claim 1 wherein: and S103, drying the gelatinized food at 40-60 ℃ until the water content is 5-15%, and cooling by adopting natural wind.
6. The method of producing a rice-based snack food of claim 1 wherein: step S104, crushing or chopping the materials by a conventional method, wherein the specific volume of the product is 0.0005-0.001m3Kg, water solubility below 5%, swelling degree of 3.0-9.0, heating in water for 5-10min, and making into food.
7. The method of producing a rice-based snack food of claim 1 wherein: in the step S105, the product can be prepared into fast food braising according to the formula, wherein the formula comprises 30g of the product, 3.0g of salmon powder, 0.2g of onion powder, 0.2g of perilla seed powder, 1.0g of powdered soy sauce and 0.3g of soup, 200ml of water is added into the raw materials, and the raw materials are boiled with strong fire and boiled with slow fire for 5 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010648312.9A CN111838547A (en) | 2020-07-07 | 2020-07-07 | Production method of fast food with rice as main body |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010648312.9A CN111838547A (en) | 2020-07-07 | 2020-07-07 | Production method of fast food with rice as main body |
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| CN111838547A true CN111838547A (en) | 2020-10-30 |
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| CN202010648312.9A Pending CN111838547A (en) | 2020-07-07 | 2020-07-07 | Production method of fast food with rice as main body |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871189A (en) * | 2012-10-16 | 2013-01-16 | 湖北振源生物科技有限公司 | Grain fast food machining method and grain fast food |
| CN106858294A (en) * | 2016-12-13 | 2017-06-20 | 江苏宝宝宿迁国民生物科技有限公司 | A kind of preparation method of high-quality pre-gelatinized ourishing rice flour |
-
2020
- 2020-07-07 CN CN202010648312.9A patent/CN111838547A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871189A (en) * | 2012-10-16 | 2013-01-16 | 湖北振源生物科技有限公司 | Grain fast food machining method and grain fast food |
| CN106858294A (en) * | 2016-12-13 | 2017-06-20 | 江苏宝宝宿迁国民生物科技有限公司 | A kind of preparation method of high-quality pre-gelatinized ourishing rice flour |
Non-Patent Citations (2)
| Title |
|---|
| 赵晓燕，等: "婴儿营养米粉三种加工工艺及其对大米氨基酸的影响", 《食品与发酵工业》 * |
| 金增辉: "膨化法加工速食糙米粉", 《粮食与油脂》 * |
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