CN1543841A - Buckwheat crispy rice - Google Patents
Buckwheat crispy rice Download PDFInfo
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- CN1543841A CN1543841A CNA2003101069913A CN200310106991A CN1543841A CN 1543841 A CN1543841 A CN 1543841A CN A2003101069913 A CNA2003101069913 A CN A2003101069913A CN 200310106991 A CN200310106991 A CN 200310106991A CN 1543841 A CN1543841 A CN 1543841A
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- buckwheat
- crispy rice
- flavoring
- starch
- water
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Abstract
The invention relates to a cooked rice crust made of buckwheat, characterized by that it is prepared from buckwheat as the principal raw material as well as starch, soybean powder, flavoring and water, wherein the percentages by weight of the compositions are buckwheat 75-95%, starch 10-3%, soybean powder 10-5%, flavoring 0.2-0.5%, water 10%. The preparation process comprises the conventional steps of mixing, adding water for conditioning, squeezing, slicing, frying, seasoning and cooling down.
Description
Technical field
The present invention relates to a kind of production method of crispy rice pot foods, relate in particular to a kind of Buckwheat crispy rice.
Background technology
Crispy rice is the pot foods that liked by consumers in general in the market, the crispy rice quality is crisp, instant, nutritious, be easy to digestion, both can be used as leisure food, can become the dining table delicacies again.The crispy rice of selling on the market is to be primary raw material with rice, corn, millet.This kind product all has certain limitation at aspect the employing raw material and its nutritive value aspect, still can not satisfy the modern health idea that growing consumption market and people upgrade day by day.Need to develop more nutritious value, the more crispy rice of kind on the market.
Summary of the invention
Main purpose of the present invention is to provide a kind of Buckwheat crispy rice, and buckwheat will be very popular with its characteristics that are rich in several amino acids, vitamin.
For realizing purpose of the present invention, the technical scheme that is adopted, a kind of Buckwheat crispy rice, it is characterized in that with the buckwheat being primary raw material, be equipped with starch, soy meal and flavoring and water, its percentage by weight is that buckwheat 75-95%, starch 10-3%, 15-3%, soy meal 15-2%, flavoring 0.2-0.5%, water account for 10% of total material.
The invention has the beneficial effects as follows buckwheat with its unique edibility be rich in characteristics crispy rices such as several amino acids, vitamin and have more health care, its mouthfeel is sweeter, need not add any pigment, its color and luster nature.
The specific embodiment
The present invention is described in more detail below in conjunction with embodiment.
Embodiment 1
A kind of Buckwheat crispy rice is characterized in that with the buckwheat being primary raw material, is equipped with starch, soy meal and flavoring and water, and its percentage by weight is that buckwheat 70%, starch 15%, soy meal 15%, flavoring 0.3%, water account for 10% of total material.Adopt following conventional production stage, mixing of materials is added the water conditioning, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut by proportioning, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Embodiment 2
With reference to the production stage of embodiment 1, the optimum weight percentage of its Buckwheat crispy rice is that buckwheat 90%, starch 5%, soy meal 5%, flavoring 0.3%, water account for 10% of total material.Adopt following conventional production stage, mixing of materials is added the water conditioning, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut by proportioning, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Embodiment 3
With reference to the production stage of embodiment 1, the percentage by weight of its Buckwheat crispy rice is that buckwheat 95%, starch 3%, soy meal 2%, flavoring 0.5%, water account for 10% of total material.Adopt following conventional production stage, mixing of materials is added the water conditioning, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut by proportioning, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Claims (3)
1, a kind of Buckwheat crispy rice, it is characterized in that with the buckwheat being primary raw material, be equipped with starch,, soy meal and flavoring and water, its percentage by weight is that buckwheat 75-95%, starch 15-3%, soy meal 15-2%, flavoring 0.2-0.5%, water account for 10% of total material.
2, Buckwheat crispy rice according to claim 1, the optimum weight percentage that it is characterized in that its Buckwheat crispy rice are that buckwheat 90%, starch 5%, soy meal 5%, flavoring 0.3%, water account for 10% of total material.
3, Buckwheat crispy rice according to claim 1 is characterized in that described flavoring is pungent, seafood, cumin, vegetables and fruit type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101069913A CN1543841A (en) | 2003-11-11 | 2003-11-11 | Buckwheat crispy rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101069913A CN1543841A (en) | 2003-11-11 | 2003-11-11 | Buckwheat crispy rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1543841A true CN1543841A (en) | 2004-11-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101069913A Pending CN1543841A (en) | 2003-11-11 | 2003-11-11 | Buckwheat crispy rice |
Country Status (1)
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| CN (1) | CN1543841A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810275A (en) * | 2010-04-20 | 2010-08-25 | 奉化益珍海藻科技有限公司 | Enteromorpha clathrata rice crust and preparation process thereof |
| CN102293383A (en) * | 2011-07-15 | 2011-12-28 | 安徽科技学院 | Vegetable crispy rice and its production method |
| CN102578186A (en) * | 2012-02-10 | 2012-07-18 | 天津市伴伴豆制品厂 | Soybean rice crust |
| CN103621875A (en) * | 2013-10-25 | 2014-03-12 | 贵州省凤冈县黔北荞业有机食品有限公司 | Buckwheat wrapper and production process thereof |
| CN103651674A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Five-nut buckwheat rice crust |
| CN103704608A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Buckwheat duck meat rice crusts and preparation method thereof |
| CN103783402A (en) * | 2014-01-23 | 2014-05-14 | 来峰刚 | Blood wheat rice crust |
| CN103907829A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Method for preparing rice crust with honey peach odor |
| CN103907827A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| CN103919045A (en) * | 2014-04-18 | 2014-07-16 | 宁波市鄞州风名工业产品设计有限公司 | Method for making banana-flavored rice crust |
| CN103989083A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Buckwheat and shiitake crispy rice and processing method thereof |
| CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
| CN104171939A (en) * | 2014-07-16 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Method for preparing health-care yolk crispy rice |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
| CN106174023A (en) * | 2016-07-14 | 2016-12-07 | 安徽省绿福农业科技股份有限公司 | A kind of Rhizoma Steudnerae Henryanae Buckwheat crispy rice |
-
2003
- 2003-11-11 CN CNA2003101069913A patent/CN1543841A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810275A (en) * | 2010-04-20 | 2010-08-25 | 奉化益珍海藻科技有限公司 | Enteromorpha clathrata rice crust and preparation process thereof |
| CN102293383A (en) * | 2011-07-15 | 2011-12-28 | 安徽科技学院 | Vegetable crispy rice and its production method |
| CN102578186A (en) * | 2012-02-10 | 2012-07-18 | 天津市伴伴豆制品厂 | Soybean rice crust |
| CN102578186B (en) * | 2012-02-10 | 2013-09-18 | 天津市伴伴豆制品厂 | Soybean rice crust |
| CN103621875A (en) * | 2013-10-25 | 2014-03-12 | 贵州省凤冈县黔北荞业有机食品有限公司 | Buckwheat wrapper and production process thereof |
| CN103651674A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Five-nut buckwheat rice crust |
| CN103704608A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Buckwheat duck meat rice crusts and preparation method thereof |
| CN103783402A (en) * | 2014-01-23 | 2014-05-14 | 来峰刚 | Blood wheat rice crust |
| CN103907827B (en) * | 2014-04-16 | 2015-06-10 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| CN103907827A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| CN103907829A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Method for preparing rice crust with honey peach odor |
| CN103907829B (en) * | 2014-04-16 | 2015-10-28 | 宁波市鄞州风名工业产品设计有限公司 | The preparation method of honey peach rice crust |
| CN103919045A (en) * | 2014-04-18 | 2014-07-16 | 宁波市鄞州风名工业产品设计有限公司 | Method for making banana-flavored rice crust |
| CN103919045B (en) * | 2014-04-18 | 2015-08-26 | 宁波市鄞州风名工业产品设计有限公司 | A kind of preparation method of banana fruity crispy rice |
| CN103989083A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Buckwheat and shiitake crispy rice and processing method thereof |
| CN103989083B (en) * | 2014-04-24 | 2016-01-20 | 安徽省继红食品有限公司 | A kind of buckwheat mushroom crispy rice and processing method thereof |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
| CN104171939A (en) * | 2014-07-16 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Method for preparing health-care yolk crispy rice |
| CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
| CN106174023A (en) * | 2016-07-14 | 2016-12-07 | 安徽省绿福农业科技股份有限公司 | A kind of Rhizoma Steudnerae Henryanae Buckwheat crispy rice |
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| WD01 | Invention patent application deemed withdrawn after publication |