CN112617110A - Sea sedge rice crust and preparation method thereof - Google Patents

Sea sedge rice crust and preparation method thereof Download PDF

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Publication number
CN112617110A
CN112617110A CN202010813213.1A CN202010813213A CN112617110A CN 112617110 A CN112617110 A CN 112617110A CN 202010813213 A CN202010813213 A CN 202010813213A CN 112617110 A CN112617110 A CN 112617110A
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rice crust
rice
crust
highland barley
sea sedge
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宋达峰
潘峰
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Wenzhou Star Shell Seaweed Co ltd
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Wenzhou Star Shell Seaweed Co ltd
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    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

A thallus Porphyrae rice crust and its preparation method are provided. The invention develops a novel leisure food by combining the traditional Chinese food glutinous rice crust with highland barley and sea sedge on the basis of the traditional Chinese food glutinous rice crust. The preparation method comprises the steps of cleaning, soaking, cooking, cooling, mixing and stirring, molding, baking, frying, cooling and packaging. The invention (1) changes the hardness of the raw material mixture by adding a certain amount of highland barley; (2) sticking a seaweed sheet with the same size as the rice crust embryo on one side of the rice crust embryo; (3) a certain amount of sea sedge pieces are added into the rice crust, so that the hardness of the rice crust is effectively enhanced, and finally, the rice crust product is not easy to break although the thickness of the rice crust is only half of that of the existing rice crust through scientific proportion and process parameters.

Description

Sea sedge rice crust and preparation method thereof
Technical Field
The invention discloses sea sedge highland barley rice crust capable of improving the strength of the rice crust and a preparation method thereof.
Background
The crispy rice is golden in color, crisp in taste and easy to digest, is suitable for people of all ages, is a food with high public acceptance, and is often used as a leisure snack or a dining table delicacy. The commercially available Baduo uses rice and millet as main raw materials. In recent years, with the rapid change of the leisure food market and the increasing of health consciousness of people, the development of the traditional rice crust is hindered due to the defects of single taste and high sugar and fat. In order to solve the limitation, in recent years, researchers propose to research and develop leisure health care rice crust with various tastes and rich nutrition by taking coarse grains and coarse cereals as raw materials, and develop ideas for the market development of the rice crust.
Commercial pre-packaged rice crust is usually about 8mm thick to prevent cracking during transportation and sale, and 2-3 slices of rice crust are stacked in a single package, up to 80g of each package. However, 8mm rice crust is large in thickness and poor in taste, and old people and children with bad teeth eat hard. The total weight of a plurality of pieces of rice crust in a single package is too much, so that a plurality of people cannot eat the rice crust as leisure food at one time, and the rice crust is moistened after being placed, so that the rice crust is discarded and wasted.
According to the invention, the sea sedge, the highland barley and the rice crust are made into the composite food, so that the strength of the rice crust can be obviously improved, and the rice crust is prevented from being broken. And the crispness of the rice crust is not influenced, and the rice crust is endowed with a new taste.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide sea sedge rice crust which can obviously improve the strength of the rice crust and prevent the rice crust from being broken and a preparation method thereof.
The invention aims to provide a preparation method of sea sedge rice crust, which is characterized by comprising the following steps:
(1) cleaning: cleaning glutinous rice and highland barley to remove impurities and sand;
(2) soaking: soaking the cleaned glutinous rice and highland barley for 1 hour in clear water at the temperature of 5-35 ℃, wherein the volume ratio of the water to the rice is 1: 1-3: 1;
(3) and (3) cooking: respectively adding the sticky rice and the highland barley into a cooking machine according to the proportion of 1:1 of the volume of water, uniformly stirring, cooking for 5-60 minutes, and stewing for 1-15 minutes;
(4) and (3) cooling: cooling glutinous rice and highland barley to 60 deg.C;
(5) mixing and stirring materials: adding 1-6 mass percent of: 1, adding 1% of shortening, 1% of refined salt and 1% of minced sea sedge into the glutinous rice and the highland barley, and uniformly stirring;
(6) molding: molding by using a molding machine, wherein the thickness of the rice crust blank is 1-5 mm, the mass of the rice crust blank is 10-35 g, and one surface of the rice crust blank is slightly extruded and bonded with the sea sedge slices with the same size;
(7) baking: baking the formed blank in an oven at the temperature of 80-220 ℃ for 1-20 minutes, wherein the side adhered with the sea sedge is arranged at the lower side;
(8) frying: frying in palm oil at 120-240 ℃ for 1-10 minutes;
(9) and (6) cooling and packaging.
Laver is a common high-nutrition edible seaweed, belonging to the Rhodophyta. Porphyra yezoensis and Porphyra haihanensis are among the most economically valuable red algae. Laver is rich in various physiologically active substances beneficial to human body, such as cellulose, protein, chlorophyll, vitamins, minerals, etc. Betaine and taurine contained in thallus Porphyrae have cholesterol reducing effect. Compared with common land vegetables, the laver protein content is higher, and is as high as 25-50%. In addition, laver is rich in medium and acidic amino acids such as aspartic acid, alanine, glycine, glutamic acid, proline, etc., which are lacking in terrestrial vegetables. Researches show that the laver has a plurality of health care effects beneficial to human bodies, such as blood fat reduction, blood sugar reduction, anticoagulation, anti-tumor, anti-liver injury, anti-radiation, immunity enhancement, heart rate slowing, myocardial contractility enhancement and the like.
Highland barley is a kind of gramineous barley crop, also called yuanmai, rice barley and naked barley, is a highland cereal which is once cooked in a year, and is planted in the autonomous region of Tibet, Qinghai province, Gansu Gannan, Sichuan Ganzui, Sichuan Abba, Yunnan Diqing and other places of China. The nutritional composition of the highland barley has the characteristics of three high and two low, namely high protein, high fiber, high vitamin, low sugar and low fat, and meets the healthy diet requirements of modern human beings. The content of dietary fiber in highland barley is about 16%, which is almost the highest in crops. The semen Avenae Nudae is rich in various functional components (such as beta-dextran, barley green, arabinoxylan, phenols, unsaturated fatty acid, phytosterol, etc.), wherein the average content of beta-dextran is 5-8%, which is 9 times of common wheat flour. The beta-glucan has various physiological effects of reducing blood fat, reducing cholesterol, regulating immunity, resisting tumors and the like.
The invention firstly adds a certain amount of highland barley, and the hardness of the raw material mixture is higher because the rigidity of the highland barley is higher than that of the glutinous rice. And because the highland barley grains are larger than the glutinous rice grains, the intensity of the hardened mixture of grains with different sizes is higher. Secondly, a piece of seaweed with the same size as the rice crust embryo is stuck on one side of the rice crust embryo, and the toughness of the seaweed is superposed with the hardness of the rice crust, so that the hardness of the rice crust can be effectively enhanced. Thirdly, the shredded sea sedge is added into the rice crust, so that the hardness of the rice crust is further enhanced. Finally, through scientific proportion and technological parameters, the thickness of the rice crust product is only half of that of the existing rice crust, but the rice crust product is not easy to crack. The hardness of the rice crust is measured by texture, the hardness of the control group rice crust (8mm thick pure glutinous rice crust) after one pressing is 2035g, the pressure bearing time is 5s, and the second pressing is 0 g. The hardness of the thallus Porphyrae rice crust (4mm thick thallus Porphyrae, semen Avenae Nudae and Oryza Glutinosa rice crust) is 1956g under one pressing, the pressure bearing time is increased to 10s, the pressure bearing time is 408g under the second pressing, and the pressure bearing time is 3 s. The seaweed has the advantages that the toughness and flexibility of the seaweed disperse the pressure borne by the rice crust, the time for the rice crust to bear the pressure is prolonged, and the seaweed still can keep certain integrity after the rice crust is crushed, so that the whole rice crust cake is broken without splitting and still looks like a complete piece of rice crust. So that the sea sedge rice crust can still be normally sold after being crushed.
The preparation method of the sea sedge rice crust comprises the following steps of transferring cleaned glutinous rice and highland barley into a soaking pool, soaking for 1 hour in clear water at the soaking temperature of 5-35 ℃, wherein the volume ratio of water to rice is 1: 1. the rice grains are soaked to fully absorb water, which is beneficial to fully gelatinizing the starch in the rice grains during steaming. The rice grains are full after soaking, and the water content reaches about 30 percent. Then adopting a cooking machine to cook. Steaming Oryza Glutinosa and semen Avenae Nudae for 60 min, and stewing for 10 min. The cooked rice grains are cooked but not pasty, and the moisture content reaches 50-60%. The cooking is a process of pasting the starch in the rice grains, the stewing process can fully expand the rice grains, the moisture inside the grains is more uniformly distributed, and the starch is more uniformly pasted. The cooked glutinous rice and the highland barley are cooled to 30-40 ℃, the cooked glutinous rice has strong viscosity and is easy to agglomerate, so that the ingredients are not uniformly mixed, the rice grains are easy to break in the stirring process, the appearance quality of the finished product is influenced, and the equipment is difficult to clean. The cooling can evaporate the water on the surface of the glutinous rice, the viscosity among the particles is weakened, the uniform mixing with the ingredients is facilitated, and the particles are kept intact.
In the process of mixing and stirring materials, the mass ratio of the glutinous rice to the highland barley is preferably 5: 1, the proportion of the highland barley is not too high or too low, the too large addition amount can cause poor taste of the rice crust due to the high cellulose content of the highland barley, and the too low addition amount cannot increase the strength of the rice crust because the mass ratio of the glutinous rice to the highland barley is 5: 1 is most suitable. In addition, 1% of seasoning powder can be added in the process of stirring the materials. Mixing, stirring, and molding with a molding machine, wherein the rice crust embryo size is preferably 8 × 8 × 2mm, the mass is 30g, and one side of the rice crust embryo is lightly pressed and bonded with 8 × 8mm thallus Porphyrae sheet. Due to the supporting effect of the sea sedge sheets, the overall hardness of the rice crust is obviously enhanced.
The shaped blanks are baked in a tunnel oven (with the side to which the seaweed is applied on the underside) at a temperature of 200 c, preferably for 15 minutes. Baking to shape, cure and dewater the rice crust, and the shaped rice crust blank is not easy to loosen and break during frying, thereby being convenient for operation and ensuring the product quality. The pre-dehydration can shorten the time required for frying and reduce the oil content of the product.
In the frying step, preferably, palm oil is fried at 160 ℃ for 3 minutes. The frying oil is used as a heating medium, is an important raw material in the production of fried puffed food, and the quality of the frying oil directly influences the quality indexes of the product such as color, flavor, storage stability, safety and the like. The palm oil has light taste and light color, the content of saturated fatty acid is 50 percent, the content of tocotrienols is as high as 400g/kg, the palm oil has strong oxidation resistance, is not easy to hydrolyze during frying, does not cause soap taste, does not bubble and does not have a sticky layer.
After baking and frying, the product size is changed to 6.5 × 6.5 × 4mm because the sea sedge shrinks under heat and simultaneously generates traction force on the rice crust embryo. The adopted thin and crisp frying machine has a double-layer mesh belt structure, can clamp the blank, and completely immerses the blank in oil, thereby achieving the effect of uniformly frying two sides of the blank. Frying further reduces the moisture content of the rice crust, making the rice crust more crispy. Maillard reaction and caramelization reaction occur in the frying process, so that the color and luster of the product are improved, the generation of flavor substances is promoted, and the sensory quality of the product is improved.
The invention also provides a sea sedge rice crust obtained by the preparation method.
The invention develops a novel leisure food, namely the alga highland barley glutinous rice crust, by combining the traditional Chinese food glutinous rice crust with highland barley and sea sedge, and has the following advantages:
(1) in the aspect of nutritive value, compared with the traditional rice crust product with single raw material and limited nutritional ingredients, the added highland barley can improve the dietary fiber content of the product, and the added seaweed can increase the nutrient substances.
(2) In the aspects of sense and consumption markets, the addition of the highland barley and the seaweed enables the product to be more hierarchical in color, structure and taste, the seaweed and the grains are combined to generate unique and attractive flavor, and compared with the traditional rice crust, the product is more attractive to consumers.
(3) Commercially available pre-packaged rice crust is typically around 8mm thick to prevent cracking of the crust during shipping and distribution. However, 8mm thick rice crust is too thick in taste, large in hardness and poor in taste. The old and children with bad teeth eat hard. The sea sedge and the rice crust are made into the composite food, so that the thickness of the rice crust can be obviously reduced, the integral form can be kept intact even if the rice crust is cracked in the transportation and sale process, and the sale of the rice crust and the sensory experience of consumers cannot be influenced. The addition of sea sedge can endow rice crust with new taste, and the addition of highland barley can increase the nutritive value of rice crust.
Drawings
FIG. 1 is a flow chart of the preparation of the sea sedge rice crust of the invention.
FIG. 2 is a graph showing the hardness test results of a commercially available ordinary glutinous rice crust (thickness: 8 mm)).
FIG. 3 is a schematic diagram of the hardness test result of the sea sedge highland barley glutinous rice crust (thickness 4 mm).
Detailed Description
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto.
Example 1
As shown in fig. 1, the preparation method of the sea sedge rice crust comprises the following steps:
1. cleaning of
And cleaning the sticky rice and the highland barley by using a grain cleaning machine to remove impurities and gravels.
2. Soaking
Transferring the cleaned glutinous rice and highland barley into a soaking pool, soaking for 1 hour by using clean water, wherein the soaking temperature is 5-35 ℃, and the volume ratio of water to rice is 1: 1. the rice grains are soaked to fully absorb water, which is beneficial to fully gelatinizing the starch in the rice grains during steaming. The rice grains are full after soaking, and the water content reaches about 30 percent.
3. Steaming and boiling
Steaming with a steaming machine, adding the two kinds of rice into the steaming machine according to the volume ratio of the two kinds of rice to water of 1:1, stirring uniformly, steaming for 60 minutes, stewing for 10 minutes until the rice grains are cooked but not burnt, and the water content reaches 50-60%. The cooking is a process of pasting the starch in the rice grains, the stewing process can fully expand the rice grains, the moisture inside the grains is more uniformly distributed, and the starch is more uniformly pasted.
4. Cooling down
Glutinous rice and highland barley are cooled to 60 ℃, the glutinous rice after cooking has strong viscosity and is easy to agglomerate, so that the ingredients are not uniformly mixed, the rice grains are easy to break in the stirring process, the appearance quality of a finished product is influenced, and the equipment is difficult to clean. The cooling can evaporate the water on the surface of the glutinous rice, the viscosity among the particles is weakened, the uniform mixing with the ingredients is facilitated, and the particles are kept intact.
5. Mixing and stirring material
Adding glutinous rice and highland barley (5: 1 by mass), shortening 1%, refined salt 1%, and pulverized thallus Porphyrae 1%, optionally adding spicy seasoning powder 1%, and stirring.
6. Shaping of
Molding with a molding machine, wherein each piece of rice crust embryo has a size of 8 × 8 × 2mm and a mass of 25g, and one surface of the rice crust embryo is lightly pressed and bonded with 8 × 8mm thallus Porphyrae sheets.
7. Baking
Baking the formed blank in a tunnel oven (with the side adhered with thallus Porphyrae at the lower side) at 200 deg.C for 15 min. Baking to shape, cure and dewater the rice crust, and the shaped rice crust blank is not easy to loosen and break during frying, thereby being convenient for operation and ensuring the product quality. The pre-dehydration can shorten the time required for frying and reduce the oil content of the product.
8. Frying in oil
Frying in palm oil at 160 deg.C for 3 min. After baking and frying, the product size is changed to 6.5 × 6.5 × 4mm because the sea sedge shrinks under heat and simultaneously generates traction force on the rice crust embryo.
The adopted thin and crisp frying machine has a double-layer mesh belt structure, can clamp the blank, and completely immerses the blank in oil, thereby achieving the effect of uniformly frying two sides of the blank. Frying further reduces the moisture content of the rice crust, making the rice crust more crispy. Maillard reaction and caramelization reaction occur in the frying process, so that the color and luster of the product are improved, the generation of flavor substances is promoted, and the sensory quality of the product is improved.
9. Cooling and packaging
And cooling the fried rice crust through a cooling conveying line, packaging the fried rice crust in a packaging machine and a boxing machine, and finally, carrying out outer packaging in an outer packaging workshop.
Example 2
The texture characteristics of the fried food are measured by the texture analyzer, human sense organs are simulated, the measurement result has higher sensitivity and objectivity, accurate quantitative processing can be carried out on the result, finished products are objectively and comprehensively evaluated by quantitative indexes, the influence caused by human errors can be reduced, and great convenience is brought to the food texture research.
The change in the strength index of the sea sedge rice crust of example 1 was determined by texture. Placing thallus Porphyrae rice crust on texture analyzer, making TPA test under the rice crust and P probe. Setting parameters of the rice crust TPA: the base HDP/CFS, the probe P0.25 s, the speed before measuring 1.0mm/s, the test speed 1.0mm/s, the speed after measuring 10mm/s, the distance 3cm, the trigger force 5 g. The control is pure glutinous rice crust with thickness of 8 mm. The thallus Porphyrae rice crust is 4mm thick thallus Porphyrae semen Avenae Nudae glutinous rice crust. Measuring the rice crust surface, measuring each sample for more than 10 times, and taking the average value.
As shown in FIGS. 2 and 3, the hardness of the control group of rice crust (8mm thick pure glutinous rice crust) was 2035g in the case of one pressing, the pressing time was 5 seconds, and the hardness of the control group of rice crust was 0g in the case of the second pressing. The hardness of the thallus Porphyrae rice crust (4mm thick thallus Porphyrae, semen Avenae Nudae and Oryza Glutinosa rice crust) is 1956g under one pressing, the pressure bearing time is increased to 10s, the pressure bearing time is 408g under the second pressing, and the pressure bearing time is 3 s. The seaweed has the advantages that the toughness and flexibility of the seaweed disperse the pressure borne by the rice crust, the time for the rice crust to bear the pressure is prolonged, and the seaweed still can keep certain integrity after the rice crust is crushed, so that the whole rice crust cake is broken without splitting and still looks like a complete piece of rice crust. So that the sea sedge rice crust can still be normally sold after being crushed.

Claims (9)

1. The preparation method of the sea sedge rice crust is characterized by comprising the following steps:
(1) cleaning: cleaning glutinous rice and highland barley to remove impurities and sand;
(2) soaking: soaking the cleaned glutinous rice and highland barley for 1 hour in clear water at the temperature of 5-35 ℃, wherein the volume ratio of the water to the rice is 1: 1-3: 1;
(3) and (3) cooking: respectively adding the sticky rice and the highland barley into a cooking machine according to the proportion of 1:1 of the volume of water, uniformly stirring, cooking for 5-60 minutes, and stewing for 1-15 minutes;
(4) and (3) cooling: cooling glutinous rice and highland barley to 60 deg.C;
(5) mixing and stirring materials: adding 1-6 mass percent of: 1, adding 1% of shortening, 1% of refined salt and 1% of minced sea sedge into the glutinous rice and the highland barley, and uniformly stirring;
(6) molding: molding by using a molding machine, wherein the thickness of the rice crust blank is 1-5 mm, the mass of the rice crust blank is 10-35 g, and one surface of the rice crust blank is slightly extruded and bonded with the sea sedge slices with the same size;
(7) baking: baking the formed blank in an oven at the temperature of 80-220 ℃ for 1-20 minutes, wherein the side adhered with the sea sedge is arranged at the lower side;
(8) frying: frying in palm oil at 120-240 ℃ for 1-10 minutes;
(9) and (6) cooling and packaging.
2. The preparation method according to claim 1, wherein the glutinous rice and highland barley in the step (3) are steamed for 60 minutes and braised for 5 minutes.
3. The preparation method according to claim 1, wherein the mass ratio of the glutinous rice and the highland barley in the step (5) is 5: 1.
4. the method according to claim 1, wherein 1% seasoning powder is further added in the step (5).
5. The method of claim 1, wherein the rice crust embryo of step (6) has a size of 8 x 2mm and a mass of 30g, and one side of the rice crust embryo is lightly pressed and bonded to 8 x 8mm laver sheet.
6. The method of claim 1, wherein the baking of step (7) is carried out for 25 minutes.
7. The method of claim 1, wherein step (8) is carried out by frying in palm oil at 150 ℃ for 3 minutes.
8. The method of claim 5, wherein the fried rice crust size is 6.5 x 4 mm.
9. Sea sedge rice crust obtained by the preparation method according to any one of claims 1 to 8.
CN202010813213.1A 2020-08-13 2020-08-13 Sea sedge rice crust and preparation method thereof Pending CN112617110A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855825A (en) * 2015-05-08 2015-08-26 安徽省银百益食品有限公司 Sea sedge, pumpkin and shrimp shell salty and fragrant rice crusts and preparation method therefor
CN106213201A (en) * 2016-06-27 2016-12-14 南通市奇香饼干食品厂 A kind of processing method of seafood taste rice crust
CN107373372A (en) * 2017-09-04 2017-11-24 合肥家佳乐食品工业有限公司 A kind of production method of crispy rice
CN107981215A (en) * 2017-12-18 2018-05-04 金菜地食品股份有限公司 A kind of high-protein nutrient bean dregs crispy rice and preparation method thereof
CN108378292A (en) * 2017-10-20 2018-08-10 蒋米娜 A kind of production method of roasting sea sedge sushi
CN108685021A (en) * 2018-07-09 2018-10-23 江苏水军实业发展有限公司 A kind of seafood rice crust manufacture craft
CN108685022A (en) * 2018-07-09 2018-10-23 江苏水军实业发展有限公司 A kind of crab cream rice crust manufacture craft

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855825A (en) * 2015-05-08 2015-08-26 安徽省银百益食品有限公司 Sea sedge, pumpkin and shrimp shell salty and fragrant rice crusts and preparation method therefor
CN106213201A (en) * 2016-06-27 2016-12-14 南通市奇香饼干食品厂 A kind of processing method of seafood taste rice crust
CN107373372A (en) * 2017-09-04 2017-11-24 合肥家佳乐食品工业有限公司 A kind of production method of crispy rice
CN108378292A (en) * 2017-10-20 2018-08-10 蒋米娜 A kind of production method of roasting sea sedge sushi
CN107981215A (en) * 2017-12-18 2018-05-04 金菜地食品股份有限公司 A kind of high-protein nutrient bean dregs crispy rice and preparation method thereof
CN108685021A (en) * 2018-07-09 2018-10-23 江苏水军实业发展有限公司 A kind of seafood rice crust manufacture craft
CN108685022A (en) * 2018-07-09 2018-10-23 江苏水军实业发展有限公司 A kind of crab cream rice crust manufacture craft

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