CN1225246A - Sweet flakes made of glutinous millet flour, and method for making same - Google Patents
Sweet flakes made of glutinous millet flour, and method for making same Download PDFInfo
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- CN1225246A CN1225246A CN99100297A CN99100297A CN1225246A CN 1225246 A CN1225246 A CN 1225246A CN 99100297 A CN99100297 A CN 99100297A CN 99100297 A CN99100297 A CN 99100297A CN 1225246 A CN1225246 A CN 1225246A
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Abstract
The present invention relates to sweet brittle chips and its production method. It is made of glutinuous millet flour, wheat flour, water, starch and edible oil through the following process: evenly mixing glutinuous millet flour and wheat flour, then adding water and mixing them together, after steaming, kneading mixture into lump, spreading starch on roller gress, and pressing the dough into 1-3 mm thick sheet and cutting into small pieces, frying in edible oil at a temp. of 80 to 90 deg.C into golden yellow brittle chips.
Description
The present invention relates to a kind of sweet and crisp of using the making of glutinous millet face and preparation method thereof.
The glutinous millet face is the flour of making after broomcorn millet shells, and it contains amounts of protein and the several amino acids useful to the person, and long-term eating has health-care effect to human body.But because glutinous millet face viscosity is big, waste time and energy when being made into food and when eating mouthfeel poor, old friends often are reluctant edible glutinous millet pastries.
The purpose of this invention is to provide a kind of distinguish the flavor of sweet, the crisp shortcake of matter and contain amino acid whose in a large number, can eat at any time make of the glutinous millet face sweet and crisp.
Another object of the present invention provides that a kind of technology is simple, the preparation method of easy operating.
Task of the present invention is achieved in that this sweet and crisp is made by glutinous millet face (flour that broomcorn millet shells and wears into), wheat flour (fine flour), water, starch and edible oil, and its weight proportion is:
100 parts of wheat flour 10-30 of glutinous millet face part water 30-70 part
Starch 10-20 part edible oil 30-60 part.
This preparation method may further comprise the steps:
(1) earlier 100 parts glutinous millet face and the wheat flour of 10-30 part are stirred, then with the water of 30-70 part the flour that stirs with spare;
(2) flour of becoming reconciled is placed in the food steamer steamed 10-15 minute, be advisable to cook;
(3) flour that cooks is placed in the basin, when temperature was reduced to 30-60 ℃, it was agglomerating to knead dough once more;
(4) starch of 10-20 part is layered on the oodle maker, the dough of rubbing is pressed into the dough sheet of 1-3 millimeters thick, be cut into the small pieces of arbitrary shape again by knife, air dry becomes half-finished sweet and crisp under 20-40 ℃ temperature;
When (5) edible oil of 30-60 part being heated to 80-90 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
Above-mentioned sweet and crisp preparation method can also be made by the following step:
(1) earlier 100 parts glutinous millet face is used the water of 30-70 part with even;
(2) the glutinous millet face of becoming reconciled is placed in the food steamer steamed 10-15 minute, be advisable to cook;
(3) the glutinous millet face that cooks is placed in the basin, when temperature is reduced to 60 ℃ and rise, 5 parts wheat flour is put in chopping, again and even, leaves standstill insulation 30 minutes, and the wheat flour of 5-10 part and even is put in chopping once more again, and insulation is 4-5 hour in the time of 40 ℃, the question handler saccharification;
(4) after the dough saccharification, the starch of 10-20 part is layered on the oodle maker, dough is pressed into the dough sheet of 1-3 millimeters thick, be cut into the small pieces of arbitrary shape again by knife, air dry becomes half-finished sweet and crisp under 20-40 ℃ temperature;
When (5) edible oil of 30-60 part being heated to 80-90 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
Above-mentioned small pieces be shaped as square, rectangle, prismatic or arbitrary polygon, or be various animals shaped.
Because the present invention adopted technique scheme, therefore compare with background technology, have that flavor is sweet, the crisp shortcake of matter, contain a large amount of amino acid, can eat at any time and health had an advantage such as health-care effect.
It is few that preparation method of the present invention has a technological process, easy operating and be convenient to advantages such as large-scale industrial production.
Embodiment 1:
Take by weighing following raw materials according:
100 parts in glutinous millet face, 20 parts of wheat flours, 50 parts in water, 20 parts of starch, 45 parts of edible oils.
Earlier 100 parts glutinous millet face and 20 parts wheat flour are stirred, then with 50 parts water the flour that stirs with spare; The flour of becoming reconciled is placed on the interior steaming of food steamer 15 minutes, is advisable to cook; The flour taking-up that cooks is placed in the basin, rubs once more together when temperature is reduced to 50 ℃; 20 parts starch gradation is layered on the oodle maker, dough is pressed into the dough sheet of 2 millimeters thick, be cut into foursquare small pieces again by knife, air dry becomes half-finished sweet and crisp under 30 ℃ temperature; When 45 parts edible oils are heated to 85 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
Embodiment 2:
Take by weighing following raw materials according:
100 parts in glutinous millet face, 10 parts of wheat flours, 30 parts in water, 10 parts of starch, 30 parts of edible oils.
Earlier 100 parts glutinous millet face and 10 parts wheat flour are stirred, then with 30 parts water the flour that stirs with spare; The flour of becoming reconciled is placed on the interior steaming of food steamer 10 minutes, is advisable to cook; The flour taking-up that cooks is placed in the basin, rubs once more together when temperature is reduced to 30 ℃; 10 parts starch gradation is layered on the oodle maker, dough is pressed into the dough sheet of 1 millimeters thick, be cut into rectangular small pieces again by knife, air dry becomes half-finished sweet and crisp under 20 ℃ temperature; When 30 parts edible oils are heated to 80 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
Embodiment 3:
Take by weighing following raw materials according:
100 parts in glutinous millet face, 30 parts of wheat flours, 70 parts in water, 15 parts of starch, 60 parts of edible oils.
Earlier 100 parts glutinous millet face and 30 parts wheat flour are stirred, then with 70 parts water the flour that stirs with spare; The flour of becoming reconciled is placed on the interior steaming of food steamer 14 minutes, is advisable to cook; The flour taking-up that cooks is placed in the basin, rubs once more together when temperature is reduced to 60 ℃; 15 parts starch gradation is layered on the oodle maker, dough is pressed into the dough sheet of 3 millimeters thick, be cut into the small pieces of rhombus again by knife, air dry becomes half-finished sweet and crisp under 40 ℃ temperature; When 60 parts edible oils are heated to 90 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
Embodiment 4:
Take by weighing following raw materials according:
100 parts in glutinous millet face, 15 parts of wheat flours, 45 parts in water, 15 parts of starch, 50 parts of edible oils.
Earlier 100 parts the glutinous millet face water with 45 parts is stirred; The glutinous millet face of becoming reconciled is placed on the interior steaming of food steamer 15 minutes, be advisable to cook, the glutinous millet face that cooks is placed in the basin, when temperature is reduced to 60 ℃ and rise, chopping, put into 5 portions of wheat flours, with even, leave standstill insulation 30 minutes again, once more chopping, the wheat flour of putting into 10 parts again is with even, in the time of 40 ℃, after the insulation saccharification in 5 hours (it is saccharification that the wire drawing phenomenon is arranged), 15 parts starch gradation is layered on the oodle maker, the dough of rubbing is pressed into the dough sheet of 3 millimeters thick, be cut into zoomorphic small pieces again by knife, air dry becomes half-finished sweet and crisp under 40 ℃ temperature; When 50 parts edible oils are heated to 90 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
Embodiment 5:
Take by weighing following raw materials according:
100 parts in glutinous millet face, 10 parts of wheat flours, 40 parts in water, 10 parts of starch, 35 parts of edible oils.
Earlier 100 parts the glutinous millet face water with 40 parts is stirred; The glutinous millet face of becoming reconciled is placed on the interior steaming of food steamer 10 minutes, be advisable to cook, the glutinous millet face that cooks is placed in the basin, when temperature is reduced to 60 ℃ and rise, chopping, put into 5 portions of wheat flours, with even, leave standstill insulation 30 minutes again, once more chopping, the wheat flour of putting into 5 parts again is with even, in the time of 40 ℃, after the insulation saccharification in 4 hours, 10 parts starch gradation are layered on the oodle maker, the dough of rubbing are pressed into the dough sheet of 2 millimeters thick, be cut into polygonal small pieces again by knife, air dry becomes half-finished sweet and crisp under 20 ℃ temperature; When 35 parts edible oils are heated to 80 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
Embodiment 6:
Take by weighing following raw materials according:
100 parts in glutinous millet face, 12 parts of wheat flours, 55 parts in water, 20 parts of starch, 55 parts of edible oils.
Earlier 100 parts the glutinous millet face water with 55 parts is stirred; The glutinous millet face of becoming reconciled is placed in the food steamer steamed 12 minutes, the glutinous millet face that cooks is placed in the basin, when temperature is reduced to 60 ℃ and, 5 portions of wheat flours are put in chopping, again with even, leave standstill insulation 30 minutes, 7 parts wheat flour and even is put in chopping once more again, in the time of 40 ℃ after the insulation saccharification in 4.5 hours, 20 parts starch gradation is layered on the oodle maker, the dough of rubbing is pressed into the dough sheet of 1 millimeters thick, is cut into rectangular small pieces again by knife, air dry becomes half-finished sweet and crisp under 30 ℃ temperature; When 55 parts edible oils are heated to 85 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
Claims (4)
1, a kind of sweet and crisp of using the glutinous millet face to make, it is characterized in that: it is made by glutinous millet face (flour that broomcorn millet shells and wears into), wheat flour (fine flour), water, starch and edible oil, and its weight proportion is:
100 parts of wheat flour 10-30 of glutinous millet face part water 30-70 part
Starch 10-20 part edible oil 30-60 part.
2, sweet and crisp preparation method of making of the glutinous millet face according to claim 1, it is characterized in that: it may further comprise the steps
(1) earlier 100 parts glutinous millet face and the wheat flour of 10-30 part are stirred, then with the water of 30-70 part the flour that stirs with spare;
(2) flour of becoming reconciled is placed in the food steamer steamed 10-15 minute, be advisable to cook;
(3) flour that cooks is placed in the basin, when temperature was reduced to 30-60 ℃, it was agglomerating to knead dough once more;
(4) starch of 10-20 part is layered on the oodle maker, the dough of rubbing is pressed into the dough sheet of 1-3 millimeters thick, be cut into the small pieces of arbitrary shape again by knife, air dry becomes half-finished sweet and crisp under 20-40 ℃ temperature;
When (5) edible oil of 30-60 part being heated to 80-90 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
3, sweet and crisp preparation method of making of the glutinous millet face according to claim 1, it is characterized in that: it can also be made by the following step
(1) earlier 100 parts glutinous millet face is used the water of 30-70 part with even;
(2) the glutinous millet face of becoming reconciled is placed in the food steamer steamed 10-15 minute, be advisable to cook;
(3) the glutinous millet face that cooks is placed in the basin, when temperature is reduced to 60 ℃ and rise, 5 parts wheat flour is put in chopping, again and even, leaves standstill insulation 30 minutes, and the wheat flour of 5-10 part and even is put in chopping once more again, and insulation is 4-5 hour in the time of 40 ℃, the question handler saccharification;
(4) after the dough saccharification, the starch of 10-20 part is layered on the oodle maker, dough is pressed into the dough sheet of 1-3 millimeters thick, be cut into the small pieces of arbitrary shape again by knife, air dry becomes half-finished sweet and crisp under 20-40 ℃ temperature;
When (5) edible oil of 30-60 part being heated to 80-90 ℃, place half-finished sweet and crisp, treat that half-finished sweet and crisp explodes into golden yellow and pull out.
4, according to claim 2,3 described sweet and crisp preparation methods of making, it is characterized in that of glutinous millet faces: described small pieces be shaped as square, rectangle, prismatic or arbitrary polygon, or be various animals shaped.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99100297A CN1127302C (en) | 1999-01-29 | 1999-01-29 | Sweet flakes made of glutinous millet flour, and method for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99100297A CN1127302C (en) | 1999-01-29 | 1999-01-29 | Sweet flakes made of glutinous millet flour, and method for making same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1225246A true CN1225246A (en) | 1999-08-11 |
| CN1127302C CN1127302C (en) | 2003-11-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99100297A Expired - Fee Related CN1127302C (en) | 1999-01-29 | 1999-01-29 | Sweet flakes made of glutinous millet flour, and method for making same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1127302C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874582A (en) * | 2010-05-31 | 2010-11-03 | 周立华 | Method for manufacturing nutritional purple rice chips |
| CN101982097A (en) * | 2010-09-17 | 2011-03-02 | 凌仲华 | Mixed grain rice and making method thereof |
| CN103621879A (en) * | 2013-11-07 | 2014-03-12 | 青岛文创科技有限公司 | Millet flour vegetable balls and processing technology thereof |
| CN103652863A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Balls containing yellow rice flour, bean residue, and vegetables and processing technique of balls |
| CN104026475A (en) * | 2014-03-24 | 2014-09-10 | 江苏德盛食品有限公司 | Preparation method of cracker |
| CN104686921A (en) * | 2015-03-12 | 2015-06-10 | 苏州市吴中区木渎穗儿食品厂 | Dinosaur-shaped dough sheet |
| CN110313588A (en) * | 2019-08-13 | 2019-10-11 | 张川 | A kind of barley young leaf green juice piece and preparation method thereof |
| CN113558182A (en) * | 2021-07-26 | 2021-10-29 | 山西农业大学 | Fermented lactic acid millet crisp and preparation method thereof |
-
1999
- 1999-01-29 CN CN99100297A patent/CN1127302C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874582A (en) * | 2010-05-31 | 2010-11-03 | 周立华 | Method for manufacturing nutritional purple rice chips |
| CN101982097A (en) * | 2010-09-17 | 2011-03-02 | 凌仲华 | Mixed grain rice and making method thereof |
| CN103621879A (en) * | 2013-11-07 | 2014-03-12 | 青岛文创科技有限公司 | Millet flour vegetable balls and processing technology thereof |
| CN103652863A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Balls containing yellow rice flour, bean residue, and vegetables and processing technique of balls |
| CN104026475A (en) * | 2014-03-24 | 2014-09-10 | 江苏德盛食品有限公司 | Preparation method of cracker |
| CN104686921A (en) * | 2015-03-12 | 2015-06-10 | 苏州市吴中区木渎穗儿食品厂 | Dinosaur-shaped dough sheet |
| CN110313588A (en) * | 2019-08-13 | 2019-10-11 | 张川 | A kind of barley young leaf green juice piece and preparation method thereof |
| CN113558182A (en) * | 2021-07-26 | 2021-10-29 | 山西农业大学 | Fermented lactic acid millet crisp and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1127302C (en) | 2003-11-12 |
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