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Processing method for coarse cereal rice crust

A processing method and technology of crispy rice, which is applied in the field of processing coarse grain rice cracker, can solve the problems of long time required, complicated production method, bad taste, etc., and achieve the effect of crisp texture, good taste and rich nutrition

Active Publication Date: 2015-07-22
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the prepared crispy rice has a certain traditional flavor, due to the simple ingredients, the crispy crispy texture is hard, neither crispy nor crispy, and the taste is not good, so it is not suitable for direct consumption. The disclosed production method is also complicated and takes a long time

Method used

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  • Processing method for coarse cereal rice crust
  • Processing method for coarse cereal rice crust
  • Processing method for coarse cereal rice crust

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] This embodiment relates to a processing method of miscellaneous grain crispy rice, comprising the following steps:

[0022] Step 1, ingredients according to the following proportions:

[0023]

[0024] Step 2, add the above ingredients to the rice steaming tray according to the volume ratio of 1:1 with water, stir and mix evenly, and then put it into the steamer;

[0025] Step 3, steaming: Turn on the rice steamer, steam for 1.5 hours, and then stew for 10 minutes;

[0026] Step 4, cooling: take out the rice steaming tray and put it on a cooling rack to cool for 4 minutes, then turn it upside down and cool for 3 minutes until the temperature in the rice steaming tray drops to 40°C;

[0027] Step 5, stirring: add the ingredients rice, oats, corn, buckwheat, black sesame into the mixer according to the ratio of step 1, first stir at a low speed of 62r / min for 1.5min, then stir at a high speed of 100r / min for 2.3min, and then in the opposite direction at a high speed o...

Embodiment 2

[0035] This embodiment relates to a processing method of miscellaneous grain crispy rice, comprising the following steps:

[0036] Step 1, ingredients according to the following proportions:

[0037]

[0038] Step 2, add the above ingredients to the rice steaming plate according to the volume ratio of 1.05:1 to water, stir and mix evenly, and then put it into the steamer;

[0039] Step 3, steaming: turn on the rice steamer, first steam for 1.25 hours, then stew for 12 minutes;

[0040] Step 4, cooling: take out the rice steaming tray and place it on a cooling rack to cool for 3 minutes, then turn it upside down and cool for 4 minutes until the temperature in the rice steaming tray drops to 35°C;

[0041] Step 5, stirring: Add the ingredients rice, oats, corn, buckwheat, and black sesame into the blender according to the ratio of step 1, first stir at a low speed of 65r / min for 1.25min, then stir at a high speed of 102r / min for 2.2min, and then in the opposite direction at ...

Embodiment 3

[0050] This embodiment relates to a processing method of miscellaneous grain crispy rice, comprising the following steps:

[0051] Step 1, ingredients according to the following proportions:

[0052]

[0053] Step 2, add the above ingredients to the rice steaming tray according to the volume ratio of 1.1:1 to water, stir and mix evenly, and then put it into the steamer;

[0054] Step 3, steaming: turn on the rice steamer, first steam for 1.5 hours, then stew for 15 minutes;

[0055] Step 4, cooling: take out the rice steaming tray and place it on a cooling rack to cool for 2 minutes, then turn it upside down and cool for 5 minutes until the temperature in the rice steaming tray drops to 30°C;

[0056] Step 5, Stirring: Add the ingredients rice, oats, corn, buckwheat, and black sesame into the blender according to the ratio of step 1, first stir at a low speed of 67r / min for 1min, then stir at a high speed of 105r / min for 2min, and then stir at a high speed of 105r / min for ...

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Abstract

The invention relates to a processing method for coarse cereal rice crust. The processing method comprises the following steps: step 1, performing batching of the following components in percentage by weight: 85 to 95% of rice, 1.0 to 3.0% of oat, 1.0 to 3.0% of corn, 2.0 to 2.5% of buckwheat and 0.8 to 1.0% of black sesame; step 2, mixing; step 3, stewing; step 4, cooling; step 5, stirring; step 6, shaping; step 7, baking: baking according to seven temperature zones and four periods, wherein the seven temperature zones are respectively a first temperature zone at 85 to 95 DEG C, a second temperature zone at 125 to 135 DEG C, a third temperature zone at 235 to 245 DEG C, a fourth temperature zone at 275 to 285 DEG C, a fifth temperature zone at 235 to 245 DEG C, a sixth temperature zone at 195 to 205 DEG C, a seventh temperature zone at 155 to 165 DEG C; step 8, cooling so as to obtain the rice crust. The coarse cereal rice crust provided by the invention is good in taste, crisp, rich in nutrition and suitable for being eaten directly.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of miscellaneous grain crispy rice. Background technique [0002] Crispy rice is a layer of scorched rice hardened on the bottom of the pot when the rice is stewed. It has a certain burnt aroma and crispness, and is a kind of food that is very popular among people. According to different raw materials, various flavors of rice crackers can be produced, such as rice rice crackers, millet rice crackers, corn rice crackers and so on. This kind of crispy rice lacks the unique flavor of traditional crispy rice and cannot satisfy people's requirements for original flavor of crispy rice. [0003] Chinese patent literature (publication number is CN1071313A, and the publication date is April 28, 1993) discloses a kind of " making method of rice cracker ", and it puts rice and water in the ratio of 1:1 and heats and boils in the container, waits for When the rice grains are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L7/13
CPCA23L5/13A23L5/15A23L7/135A23L33/00A23P30/20A23P30/40
Inventor 陈丽华
Owner ANHUI TRUELOVE FOODS
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