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Green tea-sorghum crispy rice

A technology for sorghum and green tea, applied in the field of green tea sorghum rice noodles, can solve the problems of inconvenient production, unsuitability for promotion, simple raw materials, etc., and achieves the effects of convenient transportation and carrying, high nutritional value for nourishing the mind and soothing the mind, and strong tea fragrance.

Inactive Publication Date: 2014-02-19
SICHUAN LANYI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people's requirements for daily food are constantly increasing. They not only pay attention to the flavor but also pay attention to the nutritional balance of the food. At present, the rice crackers on the market still have the following shortcomings: 1. The raw materials are simple and the flavor is insufficient; Steaming or frying rice, soybeans or wheat is inconvenient to make and not suitable for promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh the following raw materials: 45 kg of sorghum, 35 kg of wheat, 4 kg of Longjing green tea, 3 kg of Longjing green tea powder, 3 kg of salt, 3 kg of chicken essence, 0.03 kg of sorbic acid, and 6.97 kg of water.

[0019] Prepare as follows:

[0020] (1) Add Longjing green tea leaves to the water, boil, soak for 15 minutes, cool and filter to remove the original liquid;

[0021] (2) Grind sorghum and wheat into flour, then use the stock solution obtained in step (1) for blending, add salt, chicken essence, and sorbic acid in the blending process, and finally prepare dough;

[0022] (3) Press into a thin sheet with a mold, sprinkle Longjing green tea powder on the outside, and finally bake it in an oven at 210°C-230°C for 10 minutes, and vacuum-pack it in a plastic bag.

[0023]

Embodiment 2

[0025] Weigh the following raw materials: 30 kg of sorghum, 40 kg of wheat, 5 kg of Longjing green tea leaves, 5 kg of Longjing green tea powder, 5 kg of salt, 5 kg of chicken essence, 0.05 kg of sorbic acid, and 9.95 kg of water.

[0026] Prepare as follows:

[0027] (1) Add Longjing green tea leaves to the water, boil, soak for 25 minutes, cool and filter to remove the original liquid from the leaves;

[0028] (2) Grind sorghum and wheat into flour, then use the stock solution obtained in step (1) for blending, add salt, chicken essence, and sorbic acid in the blending process, and finally prepare dough;

[0029] (3) Press it into a thin sheet with a mold, sprinkle Longjing green tea powder on the outside, and bake it in an oven at 210°C-230°C for 7 minutes, and then vacuum-pack it in a plastic bag.

[0030]

Embodiment 3

[0032] Weigh the following raw materials: 50 kg of sorghum, 30 kg of wheat, 3 kg of green tea leaves, 2 kg of green tea powder, 3 kg of salt, 2 kg of chicken essence, 0.01 kg of sorbic acid, and 9.99 kg of water.

[0033] Prepare as follows:

[0034] (1) Add the green tea leaves to the water, boil, soak for 30 minutes, cool and filter to remove the original liquid from the leaves;

[0035] (2) Grind sorghum and wheat into flour, then use the stock solution obtained in step (1) for blending, add salt, chicken essence, and sorbic acid in the blending process, and finally prepare dough;

[0036] (3) Press into a thin sheet with a mold, sprinkle green tea powder on the outside, and finally bake it in an oven at 210°C-230°C for 8 minutes, and then vacuum-pack it in a plastic bag.

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Abstract

The invention relates to the technical field of foods, in particular to a green tea-sorghum crispy rice which is prepared by the following raw materials in percentage by weight: 30 to 50 percent of sorghum, 20 to 40 percent of wheat, 3 to 5 percent of green tea leaves, 1 to 5 percent of green tea powder, 1 to 5 percent of dairy salt, 1 to 5 percent of chicken powder, 0.05 to 0.1 percent of sorbic acid, and 5 to 10 percent of water; the green tea-sorghum crispy rice is prepared by the following steps: (1), soaking for 15 to 30 minutes after green tea leaves are added into water and boiled, cooling, and filtering for removing the leaves and keeping a stock solution; (2), grinding the 30 to 50 percent of sorghum and 20 to 30 percent of wheat into powder, then blending by using the stock solution obtained in the step (1), adding the dairy salt, the chicken powder and the sorbic acid during the blending process, and finally preparing for obtaining a dough; (3), pressing into thin sheets by using a die, spreading the green tea powder onto the thin sheets, finally baking inside a baking oven at the temperature ranging from 210 GEG C to 230 DEG C for 5 to 10 minutes, and adopting a vacuum plastic bag for packaging. The green tea-sorghum crispy rice produced by the method in the invention, has a strong tea perfume, is unique in taste and is full-flavoured.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a green tea sorghum rice crisp. [0002] Background technique [0003] At present, rice crackers are very popular among consumers. There are many products such as rice crackers, millet rice crackers, soybean rice crackers, etc. The ingredients are mainly composed of rice or noodles, starch and flavor spices. The crispy rice is convenient to eat and easy to digest. It is a delicious snack food. With the improvement of living standards, people’s requirements for daily foods continue to increase. They not only pay attention to the flavor, but also pay attention to the nutritional balance of the food. The rice crackers on the market still have the following shortcomings: 1. The raw materials are simple and the flavor is insufficient; 2. Steaming or frying rice, soybeans or wheat is inconvenient to make and not suitable for promotion. [0004] Summary of the invention [0005] The tech...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/117
CPCA23L7/117A23L27/10A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 陆昱森
Owner SICHUAN LANYI TECH
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