CN1199580C - Indica rice crust producing process - Google Patents

Indica rice crust producing process Download PDF

Info

Publication number
CN1199580C
CN1199580C CNB011340320A CN01134032A CN1199580C CN 1199580 C CN1199580 C CN 1199580C CN B011340320 A CNB011340320 A CN B011340320A CN 01134032 A CN01134032 A CN 01134032A CN 1199580 C CN1199580 C CN 1199580C
Authority
CN
China
Prior art keywords
rice
mould
indica
mould plate
crusts
Prior art date
Application number
CNB011340320A
Other languages
Chinese (zh)
Other versions
CN1344509A (en
Inventor
汪林
Original Assignee
汪林
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 汪林 filed Critical 汪林
Priority to CNB011340320A priority Critical patent/CN1199580C/en
Publication of CN1344509A publication Critical patent/CN1344509A/en
Application granted granted Critical
Publication of CN1199580C publication Critical patent/CN1199580C/en

Links

Abstract

The present invention relates to a technology for producing Indica rice crusts. The present invention is characterized in that high quality Indica rice is selected and elutriated for standby; a proper amount of water is added, and the rice are steamed into cooked rice; a heat conductive pressure mould which is formed by combining an upper mould plate and a lower mould plate is used, the upper mould plate and the lower mould plate are used as circulating heat oil carriers, and the temperature of the mould plates is controlled in the range of 180 DEG C-5 DEG C to 180 DEG C + 5 DEG C; the rice is spread on the lower mould plate of the pressure mould; the upper mould plate of the pressure mould is combined to press the rice into a state that the thickness of the rice is equal to that of rice crusts, the rice is baked simultaneously, and the baking time is 12 to 16 minutes; the rice is demoulded, is cooled naturally, and is packed to form finished products. The method does not use edible oil to fry rice, does not puff rice at a high temperature, and does not baking rice by open flame. Indica rice crusts are formed by that rice is tightly pressed by the pressure mould to realize heating double surfaces simultaneously, and is baked at a constant temperature. The present invention ensures the characteristics of the colour, the perfume, the crispness of rice crusts, and effectively keep the nutrient components of Indica rice.

Description

The production technology of indica rice crust

Technical field:

The present invention relates to instant food, more particularly, is a kind of processing method of crispy rice.

Background technology:

With the crispy rice class instant food that grain processing is produced, at present domestic all is that employing is fried or expanded, the technological process through toasting again.In the bake process, the crispy rice blank is free state and places on the containers such as iron pan or pallet.

Preparation method as the disclosed a kind of rice crust of Chinese patent CN1071313A.Rice is boiled, treat the grain of rice when core, container is placed the airtight placement of normal temperature from fire, treat after water is absorbed by the grain of rice fully in the container to tighten up moulding with pan and to make semi-finished product crispy rice base again with its taking-up, the crispy rice base is put into the oven oven dry and is got product.The manufacturing technique method of the disclosed a kind of crispy rice of Chinese patent CN1050814A for another example, its raw material are ground rice and secondary material, through mill ground rice, batching, compressing tablet, section, baking, cross the wet goods operation and process.Also have the production method of the disclosed a kind of millet crisp crust of Chinese patent CN1101802A, raw material is millet, rice, cornstarch, soya bean etc., through immersion, steamed rice, cooling breading, section, oven dry, fried forming.

The crispy rice that said method is produced on the mouthfeel, in appearance and can not be fully up to expectations in the maintenance of nutrition.Its method itself also exists the loaded down with trivial details problem of operation.

Summary of the invention:

Technical problem to be solved by this invention provides a kind of production technology of indica rice crust so that the crispy rice finished product mouthfeel that makes is good, outward appearance is neat, can effectively keep rice nutrition.Simultaneously, method itself is easy to implement.

The technical scheme that technical solution problem of the present invention is adopted is:

The concrete steps of the inventive method are:

A, choose the high-quality long-grained nonglutinous rice, eluriate standby;

B, an amount of water of adding, boiling is ripe rice;

C, adopt the heat conduction pressing mold that is made of cope match-plate pattern and lower bolster matched moulds, and above respectively, lower bolster being the circulating hot oil carrier, is heat-conduction medium with the circulating hot oil, and the control die plate temperature is at 180 ℃ ± 5 ℃;

D, rice is spread out and put on the lower bolster of pressing mold; The close cope match-plate pattern of pressing mold is compacted into the thickness of crispy rice with rice, bakes simultaneously, and the time of baking is 12-16 minute;

E, depanning, cool off, be packaged as finished product naturally.

Compared with the prior art, beneficial effect of the present invention is embodied in:

The present invention has broken the processing mode of traditional crispy rice, and selected high-quality, nuisanceless, long-grained nonglutinous rice that nutritional labeling is higher are as raw material.Product is without edible oil frying, without high temperature puffing, toast without naked light.Adopt pressing mold to carry out compacting, and be heated simultaneously by the pressing mold realization is two-sided, the constant temperature roasting forms.Be not prone to burnt stick with paste, half-cooked, return and phenomenon such as give birth to, monoblock crispy rice color and luster is uniform golden yellow, two sides colourity does not have significant difference, piece is smooth, crispy rice thickness can reach ultra-thin degree, and thickness is even.Guarantee the genuineness of crispy rice and look, perfume (or spice), thin, crisp essential characteristic, kept the original attribute and the nutritional labeling of long-grained nonglutinous rice.

The specific embodiment:

1, chooses the high-quality long-grained nonglutinous rice, eluriate standby.

2, add an amount of water, boiling is ripe rice.

3, adopt the heat conduction pressing mold that is made of cope match-plate pattern and lower bolster matched moulds, and above respectively, lower bolster being the circulating hot oil carrier, is heat-conduction medium with the circulating hot oil, and the control die plate temperature is at 180 ℃ ± 5 ℃.Be heat-conduction medium with the circulating hot oil in the present embodiment, not only temperature evenly but also, by temperature control, template is remained in the temperature range of technological requirement exactly, error is no more than ± 5 ℃.

4, rice is spread out and put on the lower bolster of pressing mold.The thickness of spreading out and putting on should can be the thickness of 3 layers of rice usually greater than the thickness of finished product crispy rice.The close cope match-plate pattern of pressing mold is compacted into the thickness of crispy rice with rice, and the thickness of crispy rice is about 0.3cm usually.Bake simultaneously, the time of baking is 12-16 minute.In order to make crispy rice carry out moulding by certain size and shape, can fixedly install the dividing plate of arranging in the bottom of cope match-plate pattern by respective shapes, the thickness of dividing plate is the thickness of crispy rice, and dividing plate is in upper and lower template matched moulds, and the rice that is about to spread out and put on the lower bolster is divided into corresponding shape.

5, depanning, cool off, be packaged as finished product naturally.

Claims (1)

1, the production technology of indica rice crust is characterized in that having following steps:
A, choose the high-quality long-grained nonglutinous rice, eluriate standby;
B, an amount of water of adding, boiling is ripe rice;
C, adopt the heat conduction pressing mold that is made of cope match-plate pattern and lower bolster matched moulds, and above respectively, lower bolster being the circulating hot oil carrier, is heat-conduction medium with the circulating hot oil, and the control die plate temperature is at 180 ℃ ± 5 ℃;
D, rice is spread out and put on the lower bolster of pressing mold; The close cope match-plate pattern of pressing mold is compacted into the thickness of crispy rice with rice, bakes simultaneously, and the time of baking is 12-16 minute;
E, depanning, cool off, be packaged as finished product naturally.
CNB011340320A 2001-10-11 2001-10-11 Indica rice crust producing process CN1199580C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB011340320A CN1199580C (en) 2001-10-11 2001-10-11 Indica rice crust producing process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB011340320A CN1199580C (en) 2001-10-11 2001-10-11 Indica rice crust producing process

Publications (2)

Publication Number Publication Date
CN1344509A CN1344509A (en) 2002-04-17
CN1199580C true CN1199580C (en) 2005-05-04

Family

ID=4672169

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB011340320A CN1199580C (en) 2001-10-11 2001-10-11 Indica rice crust producing process

Country Status (1)

Country Link
CN (1) CN1199580C (en)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1317974C (en) * 2004-11-24 2007-05-30 韩美香 Rice crust and its production process
CN103609974B (en) * 2013-11-09 2015-06-17 安徽金钗石斛有限公司 Kudzuvine root health-care rice crust
CN103564337B (en) * 2013-11-09 2015-04-01 安徽宝恒农业有限公司 Health-care achyranthes bidentata rice crust
CN103609975B (en) * 2013-11-09 2015-06-17 安徽金钗石斛有限公司 Health-care rhizoma polygonati rice crust
CN103583992B (en) * 2013-11-09 2015-07-08 安徽联喆玉竹有限公司 Healthcare medlar rice crust
CN103609635B (en) * 2013-11-10 2015-04-22 安徽宝恒农业有限公司 Goat milk-mugwort rice crust
CN104207125B (en) * 2013-11-10 2016-05-04 安徽金钗石斛有限公司 A kind of stem of noble dendrobium scented tea health-care cooked rice crust
CN103621905B (en) * 2013-11-11 2015-06-10 安徽省葛根生产力促进中心有限公司 Preparation method of health platycodon grandiflorum and clethra loosestrife herb rice crust
CN103621906B (en) * 2013-11-12 2015-06-10 安徽省葛根生产力促进中心有限公司 Chufa and leonurus pseudomacranthus rice crust
CN103637087B (en) * 2013-11-12 2015-07-29 南陵县皖南野生葛研究所 A kind of preparation method of jerusalem artichoke kalimeris crispy rice
CN103652636B (en) * 2013-12-07 2015-07-08 安徽联喆玉竹有限公司 Hearth care three-wheat rice crust
CN103637095B (en) * 2013-12-07 2015-07-29 南陵县皖南野生葛研究所 A kind of health-care pumpkin rice crust
CN103734615B (en) * 2013-12-25 2016-08-17 安徽先知缘食品有限公司 A kind of red bean and duck rice crust and preparation method thereof
CN103652638B (en) * 2013-12-29 2015-06-17 安徽金钗石斛有限公司 Ginkgo and adenophora stricta health care rice crust
CN103652639B (en) * 2013-12-30 2015-07-08 安徽联喆玉竹有限公司 Radix asparagi and platycodon grandiflorum healthcare rice crust
CN104187390B (en) * 2014-07-17 2016-08-24 桐城市永锦建筑工程有限公司 A kind of preparation method of strawberry flavor rice crust

Also Published As

Publication number Publication date
CN1344509A (en) 2002-04-17

Similar Documents

Publication Publication Date Title
CN102697106B (en) Formula of sea-sedge wrapped peanuts and preparation method of the seaweed wrapped peanuts
US5004121A (en) Controlled heating baking pan
US5094706A (en) Method of making controlled heating baking pan
US5919508A (en) Process for forming dough foodstuffs
CN100459865C (en) Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product
CN101889699B (en) Technology for production of peanut coated food by variable-temperature pressure-difference puffing technology
AU2004283471A2 (en) A filled food product, related semi-processed product, and methods and plants for prodicing same
CN102258110B (en) Pearl barley popcorn and processing method thereof
CN105146284A (en) Processing method of pearl barley cakes
CN105394135A (en) Mushroom biscuit processing technology
CN106490105A (en) Potato starch stone steamed bun and preparation method thereof
CN102461918A (en) Preparation method of dried poultry egg
CN103404679A (en) Coated peanuts and preparation method thereof
CN201987358U (en) Movable steamed bread steaming and toasting dual-purpose boiler
CN1608498A (en) Rice crust and its production process
CN106072334B (en) Honey peanut processing technology
CN101868155B (en) Sweet potato flake processing method
CN101810235B (en) Mini sweet potato and manufacturing method thereof
CN104605725B (en) A kind of wheaten food steaming-roasting device
CN101623017A (en) Convenient five cereal battercake and processing method thereof
CN103504273A (en) Thick broad-bean sauce
CN104663834A (en) Seafood moon cake and preparation method thereof
CN100527993C (en) Deep fried chip of taro, and preparation method
CN102132911B (en) Crisp peanut leisure food and preparation method thereof
CN104222211B (en) A kind of quick-freezing rice pizza goods and production method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
CF01 Termination of patent right due to non-payment of annual fee
C19 Lapse of patent right due to non-payment of the annual fee