CN111887385A - Crispy and nutritional quinoa rice crust and preparation method thereof - Google Patents
Crispy and nutritional quinoa rice crust and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- 238000002156 mixing Methods 0.000 claims abstract description 26
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 22
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses crispy and nutritional quinoa rice crust and a preparation method thereof, and belongs to the technical field of nutritional food processing. The crispy nutritional quinoa rice crust comprises the following components in parts by weight of 10 g/part: 60-80 parts of quinoa, 10-20 parts of rice, 5-15 parts of millet, 5-15 parts of corn starch, 1-3 parts of shortening, 5-15 parts of fruit additives, 0.1-0.3 part of sodium hydroxymethyl cellulose and 0.4-0.8 part of spices. The crispy nutritional quinoa rice crust is prepared by mixing, steaming, stirring and mixing again, tabletting and frying, and has the characteristics of crispness, delicious taste, clean and comfortable quinoa aroma, good and stable color and luster, and the flavor characteristics and the nutrition balance of the quinoa to the maximum extent by whole quinoa. The invention has the advantages of simple raw materials, simple process, higher nutritive value and good application prospect.
Description
Technical Field
The invention belongs to the technical field of nutritional food processing, and particularly relates to a crispy and nutritional quinoa rice crust and a preparation method thereof.
Background
The rice crust is a leisure food which is popular with consumers, and the rice crust mainly comprises rice and millet as raw materials at present. With the improvement of health consciousness, the requirements of people on leisure food are continuously improved, and the nutritional characteristics of the product are also researched while the unique flavor is pursued. At present, crispy rice on the market has the defects of single raw material, lack of individual flavor, unbalanced nutritional ingredients and the like, and is difficult to meet the increasingly developed consumption requirements and the increasingly updated health concept of people. The rice crust food with unique flavor and good health care function is provided for enriching the variety of rice crust and developing the rice crust market, and the requirements of consumers are met. Chenopodium quinoa seeds belonging to dicotyledon Chenopodium of Chenopodiaceae are rich in bioactive substances such as protein, fatty acid, mineral, polyphenol, flavonoid and saponin, and are a full-nutrition food capable of meeting basic nutritional requirements of human body. The quinoa can enhance immunity, regulate endocrine, balance nutrition, and resist cancer after long-term dietary intake. The rice crust prepared by using the whole chenopodium quinoa as a main raw material can retain the inherent flavor, color and nutritional characteristics of the chenopodium quinoa to the maximum extent, and the chenopodium quinoa with different colors can endow the chenopodium quinoa rice crust with different colors, flavors and nutritional characteristics. At present, no quinoa rice crust product is reported or on the market.
Disclosure of Invention
The invention aims to provide a crispy and nutritional quinoa rice crust and a preparation method thereof; the crisp nutritional quinoa rice crust is characterized by comprising the following components in parts by weight of 10 g/part:
60-80 parts of quinoa, 10-20 parts of rice, 5-15 parts of millet, 5-15 parts of corn starch, 1-3 parts of shortening, 5-15 parts of fruit additives, 0.1-0.3 part of sodium carboxymethylcellulose and 0.4-0.8 part of spices;
the quinoa is a mixture consisting of white quinoa, red quinoa and black quinoa according to the weight ratio of 1:1: 1.
The fruit additive is a mixture of apples and kiwi fruits according to the weight ratio of 1:2.
The spices are a mixture consisting of ginger powder, salt, monosodium glutamate and chicken essence according to a weight ratio of 2:0.5:0.5: 1.
The preparation method of the crispy nutritional quinoa rice crust containing the components in parts by weight of 10 g/part is characterized by comprising the following steps:
weighing and preparing raw materials of each component according to requirements;
step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 3-5 ℃ for later use;
step three, adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 60-80 ℃ according to the proportion in sequence, stirring and uniformly mixing to form paste, cooling, adding a fruit additive, and stirring and uniformly mixing to obtain a mixture A;
step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, elutriating for 2 times, adding water according to the weight ratio of 1:2.5, heating and cooking for 10-14 minutes, and cooking to obtain a mixture B;
step five, the mixture B prepared in the step four and the mixture A prepared in the step three are sent into a high-speed stirrer while the mixture is hot, the stirring speed is 200-300r/min, and the stirring time is 8-12 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet press to be pressed into slices, putting the slices into rapeseed oil preheated to 130-150 ℃, frying for 0.5-1.5 minutes until the surfaces are golden yellow, and removing floating oil by using oil absorption paper to obtain the finished crisp quinoa nutritional rice crust.
The preparation method of the crispy nutritional quinoa rice crust comprises the following specific steps:
step one, weighing and preparing raw materials of each component according to requirements: 60 parts of quinoa, 10 parts of rice, 5 parts of millet, 5 parts of corn starch, 1 part of shortening, 5 parts of fruit additives, 0.1 part of sodium carboxymethylcellulose and 0.4 part of spices; wherein the quinoa is a mixture of white quinoa, red quinoa and black quinoa in a weight ratio of 1:1: 1; the fruit additive is a mixture of apples and kiwi fruits according to the weight ratio of 1: 1; the spices are a mixture of ginger powder, salt, monosodium glutamate and chicken essence according to a weight ratio of 2:0.5:0.5: 1;
step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 4 ℃ for later use;
step three, sequentially adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 70 ℃, uniformly stirring to form paste, cooling, adding the fruit additive, and uniformly stirring to obtain a mixture A;
and step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, and elutriating for 2 times. Adding water according to the weight ratio of 1:2.5, heating and stewing for 12 minutes, and steaming to obtain a mixture B;
step five, the mixture B prepared in the step four is hot, the mixture A prepared in the step three is sent into a high-speed stirrer, the stirring speed is 250r/min, and the stirring time is 10 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet press to be pressed into slices, putting the slices into rapeseed oil preheated to 140 ℃, frying for 1 minute until the surfaces of the slices are golden, and removing floating oil by using oil absorption paper to obtain the crispy nutritional quinoa rice crust.
A preparation method of crispy nutritional quinoa rice crust comprises the following specific steps:
weighing and preparing raw materials of each component according to requirements; 60 parts of quinoa, 10 parts of rice, 5 parts of millet, 5 parts of corn starch, 1 part of shortening, 5 parts of fruit additives, 0.1 part of sodium carboxymethylcellulose and 0.4 part of spices.
The quinoa in the embodiment is a mixture of white quinoa, red quinoa and black quinoa in a weight ratio of 1:1: 1.
The fruit additive in the embodiment is a mixture of apples and kiwi fruits according to the weight ratio of 1: 1.
The spices in the embodiment are mixture of ginger powder, salt, monosodium glutamate and chicken essence according to the weight ratio of 2:0.5:0.5:1
Step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 4 ℃ for later use;
adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 60 ℃ in sequence, stirring and mixing uniformly, cooling, adding the fruit additive, and stirring and mixing uniformly to obtain a mixture A;
and step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, and elutriating for 2 times. Adding water according to the weight ratio of 1:2.5, heating and stewing for 10 minutes, and steaming to obtain a mixture B;
step five, the mixture B prepared in the step four is hot, the mixture A prepared in the step three is sent into a high-speed stirrer, the stirring speed is 200r/min, and the stirring time is 8 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet press to be pressed into slices, putting the slices into rapeseed oil preheated to 150 ℃ to be fried for 0.5 minute until the surfaces of the slices are golden, and removing floating oil by using oil absorption paper to obtain the crispy quinoa nutritional rice crust.
The invention has the beneficial effects that: the quinoa rice crust product with balanced nutrition and unique taste is fragrant, sweet and delicious, and has balanced and rich nutrition; has the following characteristics:
(1) the chenopodium quinoa willd as the main raw material in the crispy chenopodium quinoa willd nutrition pot is considered as the only full-nutrition food by the Food and Agriculture Organization (FAO) of the United nations, and the monomer raw materials can meet the basic nutrition requirements of human bodies. The Li Mai contains polyphenols, flavonoids, saponins and other active ingredients, and has effects of preventing diseases, enhancing immunity, regulating metabolism, resisting oxidation, etc.
(2) According to the crispy quinoa nutritional rice crust, the fruit additives are apples and kiwi fruits, so that the prepared apple polyphenol and vitamin C products are improved, the unique fruit fragrance is given to the products, and the appetite is enhanced.
(3) The main raw materials in the crispy chenopodium quinoa nutritional rice crust are not crushed, and the whole chenopodium quinoa is granulated, so that the loss of active ingredients in the production process of the product is reduced, and the unique aromatic flavor of chenopodium quinoa is kept.
(4) The crispy quinoa nutritional rice crust disclosed by the invention is crispy and delicious, rich and balanced in nutrition, unique and aromatic in quinoa, has health benefits after long-term eating, is suitable for both old and young, is simple and easy to obtain raw materials, is simple in process flow, and has higher practical value and good application prospect.
Detailed Description
The invention provides a crispy and nutritional quinoa rice crust and a preparation method thereof; the components in parts by weight of 10 g/part are as follows:
60-80 parts of quinoa, 10-20 parts of rice, 5-15 parts of millet, 5-15 parts of corn starch, 1-3 parts of shortening, 5-15 parts of fruit additives, 0.1-0.3 part of sodium carboxymethylcellulose and 0.4-0.8 part of spices; wherein the quinoa is a mixture of white quinoa, red quinoa and black quinoa in a weight ratio of 1:1: 1. The fruit additive is a mixture of apple and kiwi fruit according to the weight ratio of 1:2. The spices are a mixture consisting of ginger powder, salt, monosodium glutamate and chicken essence according to a weight ratio of 2:0.5:0.5: 1.
A preparation method of the crispy nutritional quinoa rice crust containing the components in parts by weight of 10 g/part comprises the following steps:
weighing and preparing raw materials of each component according to requirements;
step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 3-5 ℃ for later use;
step three, adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 60-80 ℃ according to the proportion in sequence, stirring and uniformly mixing to form paste, cooling, adding a fruit additive, and stirring and uniformly mixing to obtain a mixture A;
step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, elutriating for 2 times, adding water according to the weight ratio of 1:2.5, heating and cooking for 10-14 minutes, and cooking to obtain a mixture B;
step five, the mixture B prepared in the step four and the mixture A prepared in the step three are sent into a high-speed stirrer while the mixture is hot, the stirring speed is 200-300r/min, and the stirring time is 8-12 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet press to be pressed into slices, putting the slices into rapeseed oil preheated to 130-150 ℃, frying for 0.5-1.5 minutes until the surfaces are golden yellow, and removing floating oil by using oil absorption paper to obtain the finished crisp quinoa nutritional rice crust.
The following examples are further illustrative.
Example 1
The crispy quinoa nutritional rice crust comprises the following raw materials in parts by weight:
60 parts of quinoa, 10 parts of rice, 5 parts of millet, 5 parts of corn starch, 1 part of shortening, 5 parts of fruit additives, 0.1 part of sodium carboxymethylcellulose and 0.4 part of spices.
The quinoa in the embodiment is a mixture of white quinoa, red quinoa and black quinoa in a weight ratio of 1:1: 1.
The fruit additive in the embodiment is a mixture of apples and kiwi fruits according to the weight ratio of 1: 1.
The spices in the embodiment are a mixture consisting of ginger powder, salt, monosodium glutamate and chicken essence according to the weight ratio of 2:0.5:0.5: 1;
the preparation method of the crispy quinoa nutritional rice crust comprises the following steps:
weighing and preparing raw materials of each component according to requirements;
step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 4 ℃ for later use;
adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 60 ℃ in sequence, stirring and mixing uniformly, cooling, adding the fruit additive, and stirring and mixing uniformly to obtain a mixture A;
and step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, and elutriating for 2 times. Adding water according to the weight ratio of 1:2.5, heating and stewing for 10 minutes, and steaming to obtain a mixture B;
step five, the mixture B prepared in the step four is hot, the mixture A prepared in the step three is sent into a high-speed stirrer, the stirring speed is 200r/min, and the stirring time is 8 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet, pressing the mixture into a sheet shape, putting the sheet into rapeseed oil preheated to 150 ℃, frying for 0.5 minute until the surface is golden yellow, and removing floating oil by using oil absorption paper to obtain the crispy nutritional quinoa rice crust.
Example 2
The crispy quinoa nutritional rice crust comprises the following raw materials in parts by weight:
80 parts of quinoa, 20 parts of rice, 15 parts of millet, 15 parts of corn starch, 3 parts of shortening, 15 parts of fruit additives, 0.3 part of sodium carboxymethylcellulose and 0.8 part of spices.
The fruit additive in the embodiment is a mixture of apples and kiwi fruits according to the weight ratio of 1:2.
The spices in the embodiment are mixture of ginger powder, salt, monosodium glutamate and chicken essence according to the weight ratio of 2:0.5:0.5:1
The preparation method of the crispy quinoa nutritional rice crust comprises the following steps:
weighing and preparing raw materials of each component according to requirements;
step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 4 ℃ for later use;
adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 80 ℃ in sequence, stirring and mixing uniformly, cooling, adding the fruit additive, and stirring and mixing uniformly to obtain a mixture A;
and step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, and elutriating for 2 times. Adding water according to the weight ratio of 1:2.5, heating and stewing for 12 minutes, and steaming to obtain a mixture B;
step five, the mixture B prepared in the step four is hot, the mixture A prepared in the step three is sent into a high-speed stirrer, the stirring speed is 200r/min, and the stirring time is 12 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet, pressing the mixture into a sheet shape, putting the sheet into rapeseed oil preheated to 150 ℃, frying for 1.5 minutes until the surface is golden, and removing floating oil by using oil absorption paper to obtain the crispy nutritional quinoa rice crust.
Example 3
The crispy quinoa nutritional rice crust comprises the following raw materials in parts by weight:
70 parts of quinoa, 15 parts of rice, 10 parts of millet, 10 parts of corn starch, 2 parts of shortening, 10 parts of fruit additives, 0.2 part of sodium carboxymethylcellulose and 0.6 part of spices.
The fruit additive in the embodiment is a mixture of apples and kiwi fruits according to the weight ratio of 1:2.
The spices in the embodiment are mixture of ginger powder, salt, monosodium glutamate and chicken essence according to the weight ratio of 2:0.5:0.5:1
The preparation method of the crispy quinoa nutritional rice crust comprises the following steps:
weighing and preparing raw materials of each component according to requirements;
step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 4 ℃ for later use;
step three, sequentially adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 70 ℃, uniformly stirring, cooling, adding the fruit additive, and uniformly stirring to obtain a mixture A;
and step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, and elutriating for 2 times. Adding water according to the weight ratio of 1:2.5, heating and stewing for 12 minutes, and steaming to obtain a mixture B;
step five, the mixture B prepared in the step four is hot, the mixture A prepared in the step three is sent into a high-speed stirrer, the stirring speed is 250r/min, and the stirring time is 10 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet press to be pressed into slices, putting the slices into rapeseed oil preheated to 140 ℃, frying for 1.0 minute until the surfaces of the slices are golden, and removing floating oil by using oil absorption paper to obtain the crispy nutritional quinoa rice crust.
Claims (7)
1. The crispy nutritional quinoa rice crust is characterized by comprising the following components in parts by weight of 10 g/part:
60-80 parts of quinoa, 10-20 parts of rice, 5-15 parts of millet, 5-15 parts of corn starch, 1-3 parts of shortening, 5-15 parts of fruit additives, 0.1-0.3 part of sodium hydroxymethyl cellulose and 0.4-0.8 part of spices.
2. The crispy nutritional quinoa rice crust as claimed in claim 1, wherein the quinoa is a mixture of white quinoa, red quinoa and black quinoa in a weight ratio of 1:1: 1.
3. The crispy nutritional quinoa rice crust as claimed in claim 1, wherein the fruit additive is a mixture of apple and kiwi in a weight ratio of 1:2.
4. The crispy and nutritional quinoa rice crust as claimed in claim 1, wherein the spices are a mixture of ginger powder, salt, monosodium glutamate and chicken essence in a weight ratio of 2:0.5:0.5: 1.
5. The preparation method of the crispy nutritional quinoa rice crust as claimed in claim 1, wherein the preparation of the crispy nutritional quinoa rice crust containing 10 g/part by weight of components comprises the following steps:
weighing and preparing raw materials of each component according to requirements;
step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 3-5 ℃ for later use;
step three, adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 60-80 ℃ according to the proportion in sequence, stirring and uniformly mixing to form paste, cooling, adding a fruit additive, and stirring and uniformly mixing to obtain a mixture A;
step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, elutriating for 2 times, adding water according to the weight ratio of 1:2.5, heating and cooking for 10-14 minutes, and cooking to obtain a mixture B;
step five, the mixture B prepared in the step four and the mixture A prepared in the step three are sent into a high-speed stirrer while the mixture is hot, the stirring speed is 200-300r/min, and the stirring time is 8-12 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet press to be pressed into slices, putting the slices into rapeseed oil preheated to 130-150 ℃, frying for 0.5-1.5 minutes until the surfaces are golden yellow, and removing floating oil by using oil absorption paper to obtain the finished crisp quinoa nutritional rice crust.
6. A preparation method of crispy nutritional quinoa rice crust comprises the following specific steps:
step one, weighing and preparing raw materials of each component according to requirements: 60 parts of quinoa, 10 parts of rice, 5 parts of millet, 5 parts of corn starch, 1 part of shortening, 5 parts of fruit additives, 0.1 part of sodium carboxymethylcellulose and 0.4 part of spices; wherein the quinoa is a mixture of white quinoa, red quinoa and black quinoa in a weight ratio of 1:1: 1; the fruit additive is a mixture of apples and kiwi fruits according to the weight ratio of 1: 1; the spices are a mixture of ginger powder, salt, monosodium glutamate and chicken essence according to a weight ratio of 2:0.5:0.5: 1;
step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 4 ℃ for later use;
step three, sequentially adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 70 ℃, uniformly stirring to form paste, cooling, adding the fruit additive, and uniformly stirring to obtain a mixture A;
step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, and elutriating for 2 times; adding water according to the weight ratio of 1:2.5, heating and stewing for 12 minutes, and steaming to obtain a mixture B;
step five, the mixture B prepared in the step four is hot, the mixture A prepared in the step three is sent into a high-speed stirrer, the stirring speed is 250r/min, and the stirring time is 10 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet press to be pressed into slices, putting the slices into rapeseed oil preheated to 140 ℃, frying for 1 minute until the surfaces of the slices are golden, and removing floating oil by using oil absorption paper to obtain the crispy nutritional quinoa rice crust.
7. A preparation method of crispy nutritional quinoa rice crust comprises the following specific steps:
weighing and preparing raw materials of each component according to requirements; 60 parts of quinoa, 10 parts of rice, 5 parts of millet, 5 parts of corn starch, 1 part of shortening, 5 parts of fruit additives, 0.1 part of sodium carboxymethylcellulose and 0.4 part of spices; wherein the quinoa is a mixture of white quinoa, red quinoa and black quinoa in a weight ratio of 1:1: 1; the fruit additive is a mixture of apples and kiwi fruits according to the weight ratio of 1: 1; the spices are a mixture of ginger powder, salt, monosodium glutamate and chicken essence according to a weight ratio of 2:0.5:0.5: 1;
step two, cleaning and peeling fruits, adding the fruits into a juicer, and storing juice in a refrigerator at 4 ℃ for later use;
adding corn starch, shortening, sodium carboxymethylcellulose and spices into water heated to 60 ℃ in sequence, stirring and mixing uniformly, cooling, adding the fruit additive, and stirring and mixing uniformly to obtain a mixture A;
step four, mixing the quinoa, the rice and the millet according to the weight parts, adding water to soak for 30 minutes, and elutriating for 2 times; adding water according to the weight ratio of 1:2.5, heating and stewing for 10 minutes, and steaming to obtain a mixture B;
step five, the mixture B prepared in the step four is hot, the mixture A prepared in the step three is sent into a high-speed stirrer, the stirring speed is 200r/min, and the stirring time is 8 minutes, so that a mixture C is obtained;
and step six, adding the mixture C prepared in the step five into a tablet press to be pressed into slices, putting the slices into rapeseed oil preheated to 150 ℃ to be fried for 0.5 minute until the surfaces of the slices are golden, and removing floating oil by using oil absorption paper to obtain the crispy quinoa nutritional rice crust.
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| JP2010130958A (en) * | 2008-12-05 | 2010-06-17 | Alpha Shokuhin Kk | Puffed rice food product and method for producing the same |
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| JP2010130958A (en) * | 2008-12-05 | 2010-06-17 | Alpha Shokuhin Kk | Puffed rice food product and method for producing the same |
| CN106261703A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of apple aroma rice crust and preparation method thereof |
| CN107212283A (en) * | 2017-07-04 | 2017-09-29 | 合肥仙之峰农业科技有限公司 | A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof |
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