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Salty fresh edible fungi aromatic rice fruit and preparation method thereof

A technology for fragrant rice crackers and fresh mushrooms, which is applied to the field of salty and fresh mushroom fragrant rice crackers and their preparation, can solve problems such as single variety and taste, and achieve the effects of simple process, reduced production cost and delicious taste.

Active Publication Date: 2014-04-23
上海大山合菌物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects of rice crackers in the prior art that use a large number of flavoring agents or have a single variety and taste, and provide a kind of salty and fresh mushroom-flavored rice with rich nutrition, delicious taste, low calorie and high protein Fruit and its preparation method

Method used

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  • Salty fresh edible fungi aromatic rice fruit and preparation method thereof
  • Salty fresh edible fungi aromatic rice fruit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of salty fresh mushroom fragrant rice cracker,

[0036] Its raw materials contain: 8% mushroom substances, 80% starchy grains, 5% soybeans, 5% water and 2% seasoning substances, and the percentages are the mass percentages of each component in the total amount of raw materials; the soybeans, starchy grains It is a 60-mesh powder; the mushroom substance is a 120-mesh powder, and the mushroom substance includes shiitake mushroom and Hericium erinaceus with a mass ratio of 4:1; the starchy grain is a mass ratio of 3:2:1: 1:1 rice, corn, flour, potato starch and cornstarch; the seasoning substances include 1.5% sugar and 0.5% salt.

[0037] In this embodiment, the seasoning is salty and fresh seasoning. The mass ratio of the seasoning to puffed fruit is 0.06:1; the salty and fresh seasoning includes salt, sugar, monosodium glutamate, essence and meat powder with a mass ratio of 24.5:10:15:8:15, and also includes The mass percentage of seasoning is 5...

Embodiment 2

[0042] The preparation method of salty fresh mushroom fragrant rice cracker,

[0043] Its raw materials contain: 5% mushroom substances, 70% starchy grains, 8% soybeans, 12% water and 5% seasoning substances, and the percentages are the mass percentages of each component in the total amount of raw materials; the soybeans, starchy The grain is a 60-mesh powder; the mushroom substance is a 120-mesh powder, and the mushroom substance includes shiitake mushrooms and Pleurotus eryngii in a mass ratio of 4:1; the starchy grain is a mass ratio of 3:2:1 : 1:1 ratio of rice, corn, flour, potato starch and cornstarch. Described seasoning substance comprises 3% sugar and 2% salt.

[0044] In this embodiment, the seasoning is salty and fresh seasoning. The mass ratio of the seasoning to the puffed fruit is 0.08:1; the salty and fresh seasoning includes salt, sugar, monosodium glutamate, essence and meat powder with a mass ratio of 24.5:10:15:8:15.

[0045] The preparation method includ...

Embodiment 3

[0049] The preparation method of salty fresh mushroom fragrant rice cracker,

[0050] The raw materials include: 15% mushroom substances, 75% starchy grains, 5% water and 5% flavoring substances, the percentages are the mass percentages of each component in the total amount of raw materials; the starchy grains are 50-mesh powder; The mushroom substance is a 60-mesh powder, and the mushroom substance includes shiitake mushrooms and enoki mushrooms with a mass ratio of 4:2; the starchy grains are rice, corn, flour with a mass ratio of 3:2:1:2 and potato starch. Described seasoning substance comprises 3% sugar and 2% salt.

[0051] In this embodiment, the seasoning is salty and fresh seasoning. The mass ratio of the seasoning to puffed fruit is 0.06:1; the salty and fresh seasoning includes salt, sugar, monosodium glutamate, essence and meat powder with a mass ratio of 24.5:10:15:8:15, and also includes The mass percentage of seasoning is 1.5% soy sauce powder.

[0052] The p...

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Abstract

The invention discloses a salty fresh edible fungi aromatic rice fruit and a preparation method thereof. The raw materials comprise the following components in percentage by weight: 5-15% of mushroom substances, 70-80% of starch grains, 5-12% of water and 2-5% of seasoning substances, wherein the starch grains are 50-60-mesh powder, the mushroom substances which comprise mushrooms and / or pleurotus eryngii are 60-120-mesh powder. The preparation method comprises the following steps: uniformly mixing and extruding the raw materials; shaping and cutting; cooling and drying to obtain extruded fruits; and spraying oil and seasoning by seasoners, and cooling, wherein the extruding condition is that a main machine is pre-heated to 50 DEG C in an area I, 150 DEG C in an area II and 160-170 DEG C in an area III; then, a main motor is started, the extruding temperature is controlled at 160-180 DEG C, and the rotary speed of the main motor is 1200r / min; the seasoners are salty fresh seasoners. The salty fresh edible fungi aromatic rice fruit is abundant in nutrition and delicious in taste.

Description

technical field [0001] The invention relates to salty fresh mushroom fragrant rice crackers and a preparation method thereof. Background technique [0002] Edible fungus, as a well-known good food, is rich in protein, fat, vitamins and carbohydrates, and is a low-calorie, high-protein food. Rich in various minerals, vitamins, dietary fiber and free amino acids, trehalose, mannitol sugar and other nutrients that are beneficial to the human body. It tastes delicious and has good medicinal value. It can enhance the body's immune function, anti-tumor, and lower blood fat. It is a resource with good development prospects, among which shiitake mushrooms are known as the "Queen of Mushrooms" and have broad development prospects. [0003] Puffed rice crackers are a kind of leisure puffed food made of corn, rice and other grains with more starch content and twin-screw extrusion puffing equipment. During the process of extrusion and puffing, the protein is degraded, and the macromol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/28A23L1/29A23L7/161A23L31/00
CPCA23L7/161A23L31/00A23L33/00
Inventor 毛传福赵文华余瑞鑫杨冬武迎春
Owner 上海大山合菌物科技股份有限公司
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