CN113678998A - Preparation method of rice crust porridge - Google Patents
Preparation method of rice crust porridge Download PDFInfo
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- CN113678998A CN113678998A CN202110982899.1A CN202110982899A CN113678998A CN 113678998 A CN113678998 A CN 113678998A CN 202110982899 A CN202110982899 A CN 202110982899A CN 113678998 A CN113678998 A CN 113678998A
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- rice
- crust
- soup
- drinking water
- porridge
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 278
- 235000009566 rice Nutrition 0.000 title claims abstract description 278
- 235000021395 porridge Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 277
- 235000014347 soups Nutrition 0.000 claims abstract description 83
- 239000003651 drinking water Substances 0.000 claims abstract description 43
- 235000020188 drinking water Nutrition 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 40
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 239000002245 particle Substances 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000008187 granular material Substances 0.000 claims abstract description 10
- 238000010298 pulverizing process Methods 0.000 claims abstract description 9
- 238000007873 sieving Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 30
- 238000004806 packaging method and process Methods 0.000 claims description 16
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 239000013078 crystal Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000004821 distillation Methods 0.000 claims description 8
- 238000003892 spreading Methods 0.000 claims description 8
- 206010039509 Scab Diseases 0.000 description 49
- 238000003756 stirring Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparation method of rice crust porridge, which is characterized by comprising the following steps: firstly, preparing rice crust, namely selecting high-quality rice, cleaning, putting the rice into a pot, adding drinking water, wherein the ratio of the rice to the drinking water is (by weight parts) 1: 1.5-2, fishing out the rice after boiling, and draining; and baking the filtered and dried rice into the rice crust. (II) preparing the rice soup powder: cleaning high-quality rice, adding drinking water, pouring the rice and the drinking water in a ratio (by weight) of 1: 2.8-3.2 into a container, boiling the rice and the drinking water with strong fire, decocting the rice and the drinking water with slow fire to form paste, and crushing the paste until no particles exist to form rice soup milk; distilling and drying the rice soup milk to form rice flour granules; pulverizing and sieving rice flour granules to form rice soup powder. When the rice crust porridge is eaten, the small bag of rice soup powder is poured into the container, water is added, the rice soup is heated and boiled, and then the rice crust blocks are added into the rice soup to form the rice crust porridge.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of rice crust porridge.
Background
At present, the rice crust is a snack food which is deeply loved by consumers, and the ingredients mainly comprise rice or flour, starch and flavor barbecue seasoning. The crispy rice is convenient to eat and easy to digest, and can be used as leisure food and table delicacies. The existing rice crusts on the market are various in variety, and various products such as rice crusts, millet crusts, soybean crusts and the like are produced by machines generally, have high oil content, contain food additives such as an antistaling agent, a puffing agent, spices and the like, and are possibly not good for body health after being eaten for a large amount.
With the improvement of living standard, the requirement of people on daily food is continuously improved, people often think that the farm rice crust porridge is prepared by taking rice as a main material, taking an iron pan as a cooker and taking firewood as fuel, although the rice crust porridge prepared by the traditional method still exists in rural areas, the rice crust porridge can not be produced in batches, and the requirement of people in cities is met.
Disclosure of Invention
In order to overcome the defects of the prior art, a preparation method of rice crust porridge is provided to solve the problems in the background technology.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of rice crust porridge is characterized by comprising the following steps: comprises the steps of preparing rice crust and rice soup powder:
preparation of (I) rice crust
The method comprises the following steps: selecting high-quality rice, cleaning the high-quality rice, putting the cleaned high-quality rice into a pot, adding drinking water, wherein the ratio of the rice to the drinking water is (by weight parts) 1: 1.5-2, boiling the rice and the drinking water together, fishing out the rice, and draining;
step two: baking the filtered dry rice into rice crust, cooling, and cutting into rice crust blocks for packaging;
preparation of (II) rice soup powder
The method comprises the following steps: cleaning high-quality rice, adding drinking water, pouring the rice and the drinking water in a ratio (by weight) of 1: 2.8-3.2 into a container, boiling the rice with strong fire, and then decocting with slow fire to obtain paste;
step two: pouring the pasty rice soup into a crushing container, and crushing until no particles exist to form rice soup milk;
step three: introducing the rice soup milk into a distillation container, distilling and drying to obtain white lumpy crystals to form rice flour particles;
step four: pulverizing the rice flour granules, sieving to obtain rice soup powder, and packaging.
As a further technical scheme of the invention: when the rice crust porridge is eaten, the rice soup powder is poured into a container, water is added, the rice soup is heated and boiled to form rice crust porridge, and then the rice crust blocks are added into the rice soup.
As a further technical scheme of the invention: and step two, baking the rice crust, namely uniformly spreading the filtered rice in a pan, slowly baking the rice with slow fire until the bottom of the rice is golden yellow and turned over, and continuing baking until the golden yellow crispy rice crust is formed.
As a further technical scheme of the invention: in the first step of preparing the rice soup powder, the temperature of the big fire is 280-320 ℃, and the temperature of the small fire is 55-65 ℃.
As a further technical scheme of the invention: the first step of preparing the rice soup powder is to decoct the rice soup powder into a paste-like soup which needs 5.5 to 6.5 hours.
As a further technical scheme of the invention: preparation of rice soup powder step two the pasty rice soup requires 15-30 minutes to form rice soup milk.
As a further technical scheme of the invention: and step three, the step of distilling and drying the rice soup powder into rice flour particles requires 2.5-3.5 hours.
The invention has the beneficial effects that:
the invention separately produces the rice crust and the rice soup powder, then the rice crust and the rice soup powder are put together and packaged to obtain the finished product. When the rice crust porridge is eaten, small bags of rice soup powder are poured into a container, water is added, the rice soup is heated and boiled, then the rice crust blocks are added into the rice soup, and the rice crust porridge is formed, so that the rice crust porridge is convenient and quick, and the rice crust porridge without additives and with farmhouse flavor can be eaten anytime and anywhere.
The rice crust and the rice soup powder are prepared by selecting the pollution-free high-quality rice as the raw material, and the rice and the water are not added with any additive, so the rice crust and the rice soup powder are healthy leisure food. The rice crust is made by pure hands by adopting the traditional making method, the made rice crust has unique flavor and golden and crisp appearance, and the traditional taste and style are reserved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation method of rice crust porridge comprises the steps of preparing rice crust and rice soup powder:
preparation of (I) rice crust
The method comprises the following steps: selecting high-quality rice, cleaning the high-quality rice, putting the cleaned high-quality rice into a pot, adding drinking water, wherein the ratio of the rice to the drinking water is (by weight parts) 1: 1.5-2, boiling the rice and the drinking water together, fishing out the rice, and draining;
step two: spreading the drained rice in a pan, slowly baking with slow fire until the bottom is golden yellow and turning over, continuing baking until a golden brown crispy rice is formed, cooling, and cutting into rice crust blocks for packaging.
Preparation of (II) rice soup powder
The method comprises the following steps: cleaning high-quality rice, adding drinking water, pouring the rice and the drinking water in a ratio (by weight) of 1: 2.8-3.2 into a container, boiling the rice and the drinking water with strong fire, and then decocting the rice and the drinking water with slow fire for 5.5-6.5 hours to prepare paste soup;
step two: pouring the pasty rice soup into a crushing container, crushing and stirring for 15-30 minutes until no particles exist, and forming rice soup milk;
step three: introducing the rice soup milk into a distillation container, and distilling and drying for 2.5-3.5 hours until the rice soup milk is distilled and dried into white lumpy crystals to form rice flour particles;
step four: pulverizing the rice flour granules, sieving to obtain rice soup powder, and packaging.
When the rice crust porridge is eaten, the rice soup powder is poured into a container, water is added, the rice soup is heated and boiled to form rice crust porridge, and then the rice crust blocks are added into the rice soup.
Example 1
Preparation of rice crust
The method comprises the following steps: selecting high-quality rice, cleaning the high-quality rice, putting the cleaned high-quality rice into a pot, adding drinking water, wherein the ratio of the rice to the drinking water is (by weight parts) 1:1.5, boiling the rice and the drinking water together, fishing out the rice, and draining;
step two: spreading the drained rice in a pan, slowly baking with slow fire until the bottom is golden yellow and turning over, continuing baking until a golden brown crispy rice is formed, cooling, and cutting into rice crust blocks for packaging.
Preparation method of rice soup powder
The method comprises the following steps: cleaning high-quality rice, adding drinking water at a ratio of 1:2.8 (by weight parts) into the rice, boiling with strong fire, and decocting with slow fire for 6.5 hr to obtain paste;
step two: pouring the pasty rice soup into a crushing container, crushing and stirring for 15 minutes until no particles exist, and forming rice soup milk;
step three: introducing the rice soup milk into a distillation container, distilling and drying for 2.5 hours until the rice soup milk is distilled and dried into blocks and white crystals are filled in the blocks to form rice flour particles;
step four: pulverizing the rice flour granules, sieving to obtain rice soup powder, and packaging.
Example 2
Preparation of rice crust
The method comprises the following steps: selecting high-quality rice, cleaning the high-quality rice, putting the cleaned high-quality rice into a pot, adding drinking water, wherein the ratio of the rice to the drinking water is (by weight parts) 1:1.7, boiling the rice and the drinking water together, fishing out the rice, and draining;
step two: spreading the drained rice in a pan, slowly baking with slow fire until the bottom is golden yellow and turning over, continuing baking until a golden brown crispy rice is formed, cooling, and cutting into rice crust blocks for packaging.
Preparation method of rice soup powder
The method comprises the following steps: cleaning high-quality rice, adding drinking water at a ratio of 1:3.0 (by weight parts) into the rice, boiling with strong fire, and decocting with slow fire for 6 hr to obtain paste;
step two: pouring the pasty rice soup into a crushing container, crushing and stirring for 20 minutes until no particles exist, and forming rice soup milk;
step three: introducing the rice soup milk into a distillation container, distilling and drying for 3 hours until the rice soup milk is distilled and dried into white lumpy crystals to form rice flour particles;
step four: pulverizing the rice flour granules, sieving to obtain rice soup powder, and packaging.
Example 3
Preparation of rice crust
The method comprises the following steps: selecting high-quality rice, cleaning the high-quality rice, putting the cleaned high-quality rice into a pot, adding drinking water, wherein the ratio of the rice to the drinking water is (by weight parts) 1:2, boiling the rice and the drinking water together, taking out the rice, and draining;
step two: spreading the drained rice in a pan, slowly baking with slow fire until the bottom is golden yellow and turning over, continuing baking until a golden brown crispy rice is formed, cooling, and cutting into rice crust blocks for packaging.
Preparation method of rice soup powder
The method comprises the following steps: cleaning high-quality rice, adding drinking water at a ratio of 1:3 (by weight parts) into the rice, boiling with strong fire, and decocting with slow fire for 5.5 hr to obtain paste;
step two: pouring the pasty rice water into a crushing container, crushing and stirring for 30 minutes until no particles exist, and forming rice water milk;
step three: introducing the rice soup milk into a distillation container, distilling and drying for 3.5 hours until the rice soup milk is distilled and dried into white lumpy crystals to form rice flour particles;
step four: pulverizing the rice flour granules, sieving to obtain rice soup powder, and packaging.
Example 4
Preparation of rice crust
The method comprises the following steps: selecting high-quality rice, cleaning the high-quality rice, putting the cleaned high-quality rice into a pot, adding drinking water, wherein the ratio of the rice to the drinking water is (by weight parts) 1:1.7, boiling the rice and the drinking water together, taking out the rice, and draining;
step two: spreading the drained rice in a pan, slowly baking with slow fire until the bottom is golden yellow and turning over, continuing baking until a golden brown crispy rice is formed, cooling, and cutting into rice crust blocks for packaging.
Preparation method of rice soup powder
The method comprises the following steps: cleaning high-quality rice, adding drinking water at a ratio of 1:3.0 (by weight parts) into the rice, boiling with strong fire, and decocting with slow fire for 6.5 hr to obtain paste;
step two: pouring the pasty rice water into a crushing container, crushing and stirring for 25 minutes until no particles exist, and forming rice water milk;
step three: introducing the rice soup milk into a distillation container, distilling and drying for 3 hours until the rice soup milk is distilled and dried into white lumpy crystals to form rice flour particles;
step four: pulverizing the rice flour granules, sieving to obtain rice soup powder, and packaging.
Example 5
Preparation of rice crust
The method comprises the following steps: selecting high-quality rice, cleaning the high-quality rice, putting the cleaned high-quality rice into a pot, adding drinking water, wherein the ratio of the rice to the drinking water is (by weight parts) 1:1.8, boiling the rice and the drinking water together, taking out the rice, and draining;
step two: spreading the drained rice in a pan, slowly baking with slow fire until the bottom is golden yellow and turning over, continuing baking until a golden brown crispy rice is formed, cooling, and cutting into rice crust blocks for packaging.
Preparation method of rice soup powder
The method comprises the following steps: cleaning high-quality rice, adding drinking water at a ratio of 1:3.0 (by weight parts) into the rice, boiling with strong fire, and decocting with slow fire for 6 hr to obtain paste;
step two: pouring the pasty rice water into a crushing container, crushing and stirring for 30 minutes until no particles exist, and forming rice water milk;
step three: introducing the rice soup milk into a distillation container, distilling and drying for 3 hours until the rice soup milk is distilled and dried into white lumpy crystals to form rice flour particles;
step four: pulverizing the rice flour granules, sieving to obtain rice soup powder, and packaging.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A preparation method of rice crust porridge is characterized by comprising the following steps: comprises the steps of preparing rice crust and rice soup powder: preparation of (I) rice crust
The method comprises the following steps: selecting high-quality rice, cleaning the high-quality rice, putting the cleaned high-quality rice into a pot, adding drinking water, wherein the ratio of the rice to the drinking water is (by weight parts) 1: 1.5-2, boiling the rice and the drinking water together, fishing out the rice, and draining;
step two: baking the filtered dry rice into rice crust, cooling, and cutting into rice crust blocks for packaging;
preparation of (II) rice soup powder
The method comprises the following steps: cleaning high-quality rice, adding drinking water, pouring the rice and the drinking water in a ratio (by weight) of 1: 2.8-3.2 into a container, boiling the rice with strong fire, and then decocting with slow fire to obtain paste;
step two: pouring the pasty rice soup into a crushing container, and crushing until no particles exist to form rice soup milk;
step three: introducing the rice soup milk into a distillation container, distilling and drying to obtain white lumpy crystals to form rice flour particles;
step four: pulverizing the rice flour granules, sieving to obtain rice soup powder, and packaging.
2. The method for preparing rice crust porridge according to claim 1, wherein the method comprises the following steps: when the rice crust porridge is eaten, the rice soup powder is poured into a container, water is added, the rice soup is heated and boiled to form rice crust porridge, and then the rice crust blocks are added into the rice soup.
3. The method for preparing rice crust porridge according to claim 1, wherein the method comprises the following steps: and step two, baking the rice crust, namely uniformly spreading the filtered rice in a pan, slowly baking the rice with slow fire until the bottom of the rice is golden yellow and turned over, and continuing baking until the golden yellow crispy rice crust is formed.
4. The method for preparing rice crust porridge according to claim 1, wherein the method comprises the following steps: in the first step of preparing the rice soup powder, the temperature of the big fire is 280-320 ℃, and the temperature of the small fire is 55-65 ℃.
5. The method for preparing rice crust porridge according to claim 1, wherein the method comprises the following steps: the first step of preparing the rice soup powder is to decoct the rice soup powder into a paste-like soup which needs 5.5 to 6.5 hours.
6. The method for preparing rice crust porridge according to claim 1, wherein the method comprises the following steps: preparation of rice soup powder step two the pasty rice soup requires 15-30 minutes to form rice soup milk.
7. The method for preparing rice crust porridge according to claim 1, wherein the method comprises the following steps: and step three, the step of distilling and drying the rice soup powder into rice flour particles requires 2.5-3.5 hours.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036500A (en) * | 2007-04-02 | 2007-09-19 | 余志鹏 | Method for producing instant crispy rice gruel |
| CN105285552A (en) * | 2014-07-24 | 2016-02-03 | 王建明 | Preparation method of instant rice crust porridge |
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2021
- 2021-08-25 CN CN202110982899.1A patent/CN113678998A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036500A (en) * | 2007-04-02 | 2007-09-19 | 余志鹏 | Method for producing instant crispy rice gruel |
| CN105285552A (en) * | 2014-07-24 | 2016-02-03 | 王建明 | Preparation method of instant rice crust porridge |
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Application publication date: 20211123 |