CN112155111A - Frozen rice candy production process - Google Patents
Frozen rice candy production process Download PDFInfo
- Publication number
- CN112155111A CN112155111A CN202011168903.2A CN202011168903A CN112155111A CN 112155111 A CN112155111 A CN 112155111A CN 202011168903 A CN202011168903 A CN 202011168903A CN 112155111 A CN112155111 A CN 112155111A
- Authority
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- China
- Prior art keywords
- rice
- frozen rice
- popcorn
- frozen
- sugar
- Prior art date
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 82
- 235000009566 rice Nutrition 0.000 title claims abstract description 82
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title description 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 81
- 238000009835 boiling Methods 0.000 claims abstract description 27
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 23
- 241000482268 Zea mays subsp. mays Species 0.000 claims abstract description 23
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000010447 xylitol Nutrition 0.000 claims abstract description 10
- 239000000811 xylitol Substances 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
- 229960002675 xylitol Drugs 0.000 claims abstract description 10
- 241000220317 Rosa Species 0.000 claims abstract description 8
- 239000010495 camellia oil Substances 0.000 claims abstract description 7
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 6
- 241000333181 Osmanthus Species 0.000 claims abstract description 6
- 239000000341 volatile oil Substances 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000003921 oil Substances 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 244000242564 Osmanthus fragrans Species 0.000 description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 241000609240 Ambelania acida Species 0.000 description 1
- 244000274847 Betula papyrifera Species 0.000 description 1
- 235000009113 Betula papyrifera Nutrition 0.000 description 1
- 235000009109 Betula pendula Nutrition 0.000 description 1
- 235000010928 Betula populifolia Nutrition 0.000 description 1
- 235000002992 Betula pubescens Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 241000574138 Ozothamnus diosmifolius Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000010905 bagasse Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 230000036620 skin dryness Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
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
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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 relates to the technical field of frozen rice candies, in particular to a frozen rice candy making process, which comprises the steps of preparing frozen rice, screening the glutinous rice, wherein the screened glutinous rice needs to be full, putting the screened glutinous rice into a steamer for steaming for 35-40min, frying popcorn, pouring tea oil into a frying pan, putting the frozen rice into oil, heating the frying pan, adding xylitol and seasonings into the sugar boiling pan in the boiling process when the frozen rice is in a popcorn shape in the oil pan, putting the fried popcorn into the sugar boiling pan, fully and uniformly stirring, and adding xylitol to ensure that the frozen rice candy is consistent with the traditional frozen rice candy in taste and is suitable for more extensive crowds; the flavoring is the osmanthus or rose oral essential oil, so that the frozen rice candy prepared by the process has more tastes, has the advantages of the osmanthus and the rose, and is suitable for more extensive crowds compared with the traditional frozen rice candy.
Description
Technical Field
The invention relates to the technical field of frozen rice candies, in particular to a preparation process of frozen rice candies.
Background
The frozen rice candy is a special snack enjoyed in China such as Pingxi Pingxiang, Yichun, Fengzhou and the like, and in China such as Anhui Huizhou, Chizhou, Zhejiang Jinhua and the like, and is a local traditional special product. The frozen rice candy is a famous frozen rice candy which is famous after being produced for two hundred years, is produced by cutting in the south of the Yangtze river, takes pure glutinous rice, clean tea oil and granulated sugar as main raw materials and takes transparent maltose, aromatic sweet osmanthus and red fine pomelo shreds as auxiliary raw materials, and is characterized in that the sweetness of the frozen rice candy at the current stage is high strictly, but the sweetness of the frozen rice candy at the current stage is higher, so that the frozen rice candy is not suitable for people who cannot eat sugar, and the taste is single, so that the frozen rice candy cannot be eaten by more people.
Disclosure of Invention
The invention aims to provide a process for preparing frozen rice candies, and aims to solve the problems that the frozen rice candies in the prior art are high in sweetness, are not suitable for people who cannot eat candies, are single in taste and cannot meet the requirement of more people to eat.
In order to achieve the purpose, the invention provides the following technical scheme: the composite material comprises the following raw materials in parts by weight: 80-100 parts of frozen rice, 5-10 parts of white granulated sugar, 20-30 parts of xylitol, 5-10 parts of glutinous rice maltose and 40-50 parts of seasoning matter, 10-20 parts of tea oil.
The method comprises the following steps:
the method comprises the following steps: preparing frozen rice, screening glutinous rice, wherein the screened glutinous rice needs to be full, and putting the screened glutinous rice into a steamer for steaming for 35-40 min.
Step two: frying popcorn, pouring tea oil into the frying pan, then putting the frozen rice into the frying pan, heating the frying pan, and taking out the popcorn and cooling when the frozen rice is popcorn in the frying pan.
Step three: and (3) boiling the sugar and mixing the materials, namely putting the white granulated sugar and the sticky rice maltose into a sugar boiling pot, boiling the mixture, adding clear water into the sugar boiling pot for boiling, adding xylitol and seasonings into the sugar boiling pot during boiling, putting the fried popcorn into the sugar boiling pot, and fully and uniformly stirring the popcorn.
Step four: cutting, cooling the mixture of popcorn and sugar, and cutting into pieces.
Preferably, in the step one, the screened glutinous rice is put into a food steamer for cooking, the selected glutinous rice is cooked for 5-10min by strong fire, and then the selected glutinous rice is cooked for 30min by small fire.
Preferably, in the second step, the frozen rice may be directly put into an air fryer to fry the frozen rice into popcorn state.
Preferably, the seasoning is osmanthus or rose oral essential oil.
The invention has the technical effects and advantages that:
the frozen rice candy is consistent with the traditional frozen rice candy in taste by adding the xylitol, and is suitable for more extensive crowds; the flavoring is the osmanthus or rose oral essential oil, so that the frozen rice candy prepared by the process has more tastes, has the advantages of the osmanthus and the rose, and is suitable for more extensive crowds compared with the traditional frozen rice candy.
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 obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The invention provides a technical scheme that:
the composite material comprises the following raw materials in parts by weight: 80-100 parts of frozen rice, 5-10 parts of white granulated sugar, 20-30 parts of xylitol, 5-10 parts of glutinous rice maltose and 40-50 parts of seasoning matters, wherein the xylitol is a natural sweetener extracted from plant raw materials such as white birch, oak, corncob, bagasse and the like, is not regulated by insulin, is completely metabolized in a human body, and can be used as a heat energy source for diabetics.
The method comprises the following steps: the method comprises the following steps: preparing frozen rice, screening glutinous rice, wherein the screened glutinous rice needs to be full, and putting the screened glutinous rice into a steamer for steaming for 35-40 min.
Step two: frying popcorn, pouring tea oil into the frying pan, then putting the frozen rice into the frying pan, heating the frying pan, and taking out the popcorn and cooling when the frozen rice is popcorn in the frying pan.
Step three: and (3) boiling the sugar and mixing the materials, namely putting the white granulated sugar and the sticky rice maltose into a sugar boiling pot, boiling the mixture, adding clear water into the sugar boiling pot for boiling, adding xylitol and seasonings into the sugar boiling pot during boiling, putting the fried popcorn into the sugar boiling pot, and fully and uniformly stirring the popcorn.
Step four: cutting, cooling the mixture of popcorn and sugar, and cutting into pieces.
In the embodiment, in the step one, the screened glutinous rice is put into a food steamer to be steamed and cooked for 5-10min by strong fire, and then the selected glutinous rice is steamed and cooked for 30min by small fire, so that the problem that the quality of the frozen rice is not good when the frozen rice forms rice flowers due to insufficient fire in the process of steaming the frozen rice is avoided, and the taste of the frozen rice candy is influenced.
In this embodiment, in step two, can directly put into the air fryer with freezing rice, fry freezing rice to the puffed rice state, the machine that the air fryer can carry out the deep-fry with the air, it replaces the hot oil in the frying pan originally to utilize the air, let freezing rice become ripe, hot-air has still blown away the moisture on freezing rice top layer simultaneously, make freezing rice reach the effect of approximate deep-fry, can select for use the air fryer here, the fried time of freezing rice has been saved greatly, also save the loaded down with trivial details step of using hot oil.
In this embodiment, the seasoning is osmanthus fragrans or rose oral essential oil, and the rose essential oil has the functions of activating collaterals and blood, balancing skin oil, regulating endocrine and the like. Meanwhile, the skin dryness is improved, the skin elasticity is recovered, the effect on sensitive and aged skin is obvious, and the food therapy effect is good for some people with poor skin.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (4)
1. The preparation process of the frozen rice candy is characterized by comprising the following raw materials in parts by weight: 80-100 parts of frozen rice, 5-10 parts of white granulated sugar, 20-30 parts of xylitol, 5-10 parts of glutinous rice maltose and 40-50 parts of seasoning matter, 10-20 parts of tea oil.
The method comprises the following steps:
the method comprises the following steps: preparing frozen rice, screening glutinous rice, wherein the screened glutinous rice needs to be full, and putting the screened glutinous rice into a steamer for steaming for 35-40 min.
Step two: frying popcorn, pouring tea oil into the frying pan, then putting the frozen rice into the frying pan, heating the frying pan, and taking out the popcorn and cooling when the frozen rice is popcorn in the frying pan.
Step three: and (3) boiling the sugar and mixing the materials, namely putting the white granulated sugar and the sticky rice maltose into a sugar boiling pot, boiling the mixture, adding clear water into the sugar boiling pot for boiling, adding xylitol and seasonings into the sugar boiling pot during boiling, putting the fried popcorn into the sugar boiling pot, and fully and uniformly stirring the popcorn.
Step four: cutting, cooling the mixture of popcorn and sugar, and cutting into pieces.
2. The process for making frozen rice confection of claim 1, wherein: in the first step, the screened glutinous rice is put into a food steamer to be steamed and boiled for 5-10min by big fire, and then the selected glutinous rice is steamed and boiled for 30min by small fire.
3. The process for making frozen rice confection of claim 1, wherein: in step two, the frozen rice can be directly put into an air fryer and fried to the state of popcorn.
4. The process for making frozen rice confection of claim 1, wherein: the seasoning is osmanthus or rose oral essential oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011168903.2A CN112155111A (en) | 2020-10-28 | 2020-10-28 | Frozen rice candy production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011168903.2A CN112155111A (en) | 2020-10-28 | 2020-10-28 | Frozen rice candy production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112155111A true CN112155111A (en) | 2021-01-01 |
Family
ID=73864957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011168903.2A Pending CN112155111A (en) | 2020-10-28 | 2020-10-28 | Frozen rice candy production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112155111A (en) |
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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103621596A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Traditional Chinese medicine health care sticky rice biscuits |
| CN105557942A (en) * | 2016-01-07 | 2016-05-11 | 陆开云 | Rose beautifying glutinous rice cake |
| CN107853646A (en) * | 2017-12-18 | 2018-03-30 | 魏楚杰 | A kind of production technology of olive dish |
| CN108651848A (en) * | 2017-03-27 | 2018-10-16 | 重庆市荷花米花糖(集团)有限责任公司 | A kind of xylitol popped rice shortcake and preparation method thereof |
| CN108770986A (en) * | 2018-05-23 | 2018-11-09 | 杭州千岛湖野桦香食品有限公司 | A kind of frozen rice sugar |
| CN109965062A (en) * | 2017-12-28 | 2019-07-05 | 江西恒顶食品有限公司 | A kind of preparation method of cream taste frozen rice sugar |
| CN112262907A (en) * | 2020-10-26 | 2021-01-26 | 丰城市子龙冻米糖厂 | Preparation method of sweet osmanthus flavored frozen rice candy |
-
2020
- 2020-10-28 CN CN202011168903.2A patent/CN112155111A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621596A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Traditional Chinese medicine health care sticky rice biscuits |
| CN105557942A (en) * | 2016-01-07 | 2016-05-11 | 陆开云 | Rose beautifying glutinous rice cake |
| CN108651848A (en) * | 2017-03-27 | 2018-10-16 | 重庆市荷花米花糖(集团)有限责任公司 | A kind of xylitol popped rice shortcake and preparation method thereof |
| CN107853646A (en) * | 2017-12-18 | 2018-03-30 | 魏楚杰 | A kind of production technology of olive dish |
| CN109965062A (en) * | 2017-12-28 | 2019-07-05 | 江西恒顶食品有限公司 | A kind of preparation method of cream taste frozen rice sugar |
| CN108770986A (en) * | 2018-05-23 | 2018-11-09 | 杭州千岛湖野桦香食品有限公司 | A kind of frozen rice sugar |
| CN112262907A (en) * | 2020-10-26 | 2021-01-26 | 丰城市子龙冻米糖厂 | Preparation method of sweet osmanthus flavored frozen rice candy |
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| 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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Application publication date: 20210101 |