JPH03266942A - Shrimp-containing rice cracker and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare rice cracker having excellent taste and flavor by dispersing shucked and dried shrimps in rice cake dough, drying the dough and heat- treating the product. CONSTITUTION:Glutinous rice is washed with water, steamed and pounded. During the above pounding process, a proper amount of shucked and dried shrimps (shrimp meat prepared by removing head and shell) are added to the dough. The obtained shrimp-containing dough is cooled, cut, baked and seasoned by conventional process.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to rice crackers containing shrimp and a method for producing the same.

(Prior art and the problem to be solved by the invention) Rice crackers are known as rice crackers, which are made from fried rice as the main ingredient, and arare, which is made from silken rice as the main ingredient.Almonds are mixed into these rice crackers. (Japanese Patent Publication No. 63-251038), powdered squid (Japanese Patent Publication No. 63-251038), Chinese noodles (Japanese Patent Publication No. 64-3459), carrots (Japanese Patent Publication No. 63-1986) -16110) etc. are known.

Especially as rice crackers or rice cracker-like foods with shrimp,
For example, as shown in Japanese Patent Application Laid-Open No. 61-135547, shrimp paste is mixed into flour kneaded and baked to form a "zenhei" or "arare"shape;
Other known methods of adding shrimp include using powdered small mysids and grilling whole shrimp.

The present invention aims to provide shrimp-containing rice crackers with a good flavor, but if shrimp is used as surimi in the same way as conventional rice crackers or rice cracker-like foods, it will simply be rice crackers with a shrimp flavor. It doesn't give a particularly fresh feeling. Furthermore, if shrimp are used as is, the internal organs of the shrimp contain various enzymes, which impairs the flavor and causes various problems such as the shrimp skin having a rough texture.

Therefore, the present invention has discovered that shrimp-filled rice crackers with a good flavor can be produced by using dried mussel shrimp, and aims to provide a novel shrimp-filled rice cracker.

(Means for Solving the Problems) The shrimp-containing rice cracker according to the present invention mixes dried mussel shrimp into a mochi dough so that the shrimp is dotted in the dough, and
It is characterized in that it is cut to a predetermined thickness, dried, and then heat-treated.

Further, in the method for producing shrimp-containing rice crackers according to the present invention, dried shelled shrimp is mixed during the production of the ω1 dough, the shrimp-mixed dough is produced, and then cooled in the usual manner.

It is characterized by cutting, drying, baking, and seasoning.

(Function) Since the dried muki shrimp is mixed into the mochi dough during the production of the mochi dough, the shrimp is mixed into the mochi dough without any side streaks. In addition, since the shrimp itself is dried, the flavor of the shrimp does not leak out, and since the shrimp is made from muki meat, it has a good flavor and texture.

(Example) Next, examples of the present invention will be described.

The shrimp-containing rice cracker according to the present invention is produced through the same manufacturing process as that for ordinary hail. That is, it consists of a dough manufacturing process, a dough drying process, and a baking seasoning process.In the dough manufacturing process, the rice is washed with water and steamed, and then pounded into rice cakes. 20-25
Mix 20 parts (dried) of hot-air-dried shrimp (heads and skin removed) to 100 parts of mochi rice, mix together with mochi pounding, and remove the shrimp. A mochi dough containing a mixture of mukimi is produced. The dough drying process is carried out in a conventional manner by shaping the rice cake dough into a predetermined shape, cooling it and thinning it, then slicing it into rice cracker shapes and drying it. At this time, the shrimp will also be sliced. In the baking seasoning process, the dried dough is heat-treated and subjected to oil spray (→ application of Norada oil) and other seasonings.

As a result, rice crackers with shrimp can be obtained, and unlike conventional rice cracker-like food with shrimp, they are rice crackers themselves, and the fragrant flavor of rice crackers and the flavor of shrimp match, creating a new and delicious rice cracker. is what was obtained.

The present invention is characterized by using dried shelled shrimp for the mochi dough, and the other dough drying process and baking seasoning process may be performed using any of the various conventionally known rice cracker manufacturing methods. It's a good thing.

(Effects of the Invention) As described above, the present invention has been able to provide rice crackers containing shrimp for the first time, and in particular, by using dried muki shrimp as the shrimp to be mixed in, the rice crackers produced by containing shrimp innards. This rice cracker has an excellent taste by eliminating the strange taste and the strange texture due to the presence of shrimp skin.

Claims (2)

[Claims] (1) A shrimp-filled rice cracker characterized by mixing dried muki-meat shrimp into a rice cake dough, dotting the dough with the shrimp, cutting the dough into a predetermined thickness, drying, and then heat-treating the dough. (2) Shrimp-containing rice characterized by mixing dried mussel shrimp during the production of mochi dough, once producing shrimp-mixed dough, and then cooling, cutting, drying, baking, and seasoning in the usual manner. Confectionery manufacturing method.