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Rice crusts with walnut flavor and making method thereof

A production method and a technology of flavoring crispy rice, which are applied in food ingredients as taste improvers, food ingredients as odor modifiers, food science, etc., can solve problems such as low nutrient content, excessive addition of additives, and hard crispy rice. Achieve the effects of fast processing speed, low production cost and strong flavor

Inactive Publication Date: 2016-01-20
NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In response to the above defects, some businesses currently choose to bake rice crackers, but baked rice crackers also have a series of problems such as hard quality, lack of rice aroma, poor taste, too many additives such as pigments and flavoring agents, and low nutritional content. problems, making traditional folk cuisines face bottlenecks and difficult to promote

Method used

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  • Rice crusts with walnut flavor and making method thereof
  • Rice crusts with walnut flavor and making method thereof
  • Rice crusts with walnut flavor and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] In this example, walnut-flavored crispy rice is mainly made of the following raw materials in parts by weight: 35 parts of millet, 10 parts of soybean, 10 parts of barley, 25 parts of walnut, 5 parts of lotus seed powder, 10 parts of soybean oil, and 0.5 part of table salt. The soybean oil is a cold-pressed oil extracted by a cold-pressing method.

[0036] The production method is as follows:

[0037] S1: Weigh each raw material in the above parts by weight, and grind millet, soybean, barley, and walnut into powder;

[0038] S2: Put the processed millet, soybean, coix seed rice, walnut and lotus seed powder into a mixer for stirring, put soybean oil and salt in the middle, make the stirring evenly, and form a dough;

[0039] S3: Put the dough into a rice crust mold for extrusion, and cut into dough sheets with a thickness of 8mm;

[0040] S4: The cut dough pieces fall to the baking belt set under the extrusion end of the crust mold, set the baking temperature of the b...

Embodiment 2

[0043] In this embodiment, walnut-flavored crispy rice is mainly made of the following raw materials in parts by weight: 30 parts of millet, 15 parts of soybean, 5 parts of barley, 20 parts of walnut, 8 parts of soybean oil, and 0.3 part of table salt. The soybean oil is Cold-pressed oil extracted by cold-pressing method.

[0044] The production method is as follows:

[0045] S1: Weigh each raw material in the above parts by weight, and grind millet, soybean, barley, and walnut into powder;

[0046] S2: Put the processed millet, soybean, coix seed rice, and walnut into the mixer for stirring, put soybean oil and salt in the middle, make the stirring evenly, and form a dough;

[0047] S3: Put the dough into a rice crust mold for extrusion, and cut into dough sheets with a thickness of 6mm;

[0048] S4: The cut dough pieces fall to the baking belt set under the extrusion end of the rice crust mold, set the baking temperature of the baking belt to 200°, and control the baking t...

Embodiment 3

[0051] In this example, walnut-flavored crispy rice is mainly made from the following raw materials in parts by weight: 30 parts of millet, 15 parts of soybean, 5 parts of barley, 20 parts of walnut, 3 parts of hawthorn powder, 3 parts of lotus seed powder, and 10 parts of soybean oil , 5 parts of jujube powder, 10 parts of milk, 1 part of salt, and the soybean oil is a cold-pressed oil extracted by a cold-pressing method.

[0052] The production method is as follows:

[0053] S1: Weigh each raw material in the above parts by weight, and grind millet, soybean, barley, and walnut into powder;

[0054] S2: Put the processed millet, soybean, coix seed rice, walnut, hawthorn powder, lotus seed powder, and red date powder into a blender for stirring, and put soybean oil, milk, and salt in the middle to make the stirring evenly and form a dough;

[0055] S3: Put the dough into a rice crust mold for extrusion, and cut into dough sheets with a thickness of 6 mm;

[0056] S4: The cut d...

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Abstract

The invention provides rice crusts with a walnut flavor. The rice crusts with the walnut flavor are prepared from, by weight, 25-45 parts of millet, 5-15 parts of soybeans, 5-10 parts of barley rice, 15-25 parts of walnuts, 0-5 parts of hawthorn powder, 0-5 parts of lotus seed powder, 6-12 parts of soybean oil and 0.3-1 part of salt, wherein cold squeezed oil which is obtained through a cold squeezing method is adopted as the soybean oil. A making method comprises the following steps that the corresponding raw materials are weighed and then ground or cut up; the ground or cut raw materials are put into a stirrer to be evenly stirred to enable the raw materials to form dough; the dough is put into a rice crust mould to be extruded and then cut into dough pieces with the thickness of 5-10 mm; roasting is performed with a roasting belt; vacuum packaging is performed. The rice crusts are safe in eating, high in nutritional ingredient content and crisp and fresh in mouthfeel, are pure natural green health food and are suitable for popularization.

Description

technical field [0001] The invention relates to a food, in particular to a walnut-flavored crispy rice and a preparation method of the walnut-flavored crispy rice. Background technique [0002] Crispy rice originated from the folk snacks of the Han nationality in my country. It originally refers to a layer of rice grains that stick to the pot and coke into lumps when the rice is stewed. It is deeply loved by people because of its crispy, crispy taste and rich nutrition. Most of the rice crackers currently on the market are made of rice, soybeans, millet and other raw materials, which are fried at high temperature and added with various flavoring agents, preservatives and other additives. The nutritional components are seriously damaged, and long-term use is harmful to the human body. [0003] In response to the above defects, some businesses currently choose to bake rice crackers, but baked rice crackers also have a series of problems such as hard quality, lack of rice aroma...

Claims

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Application Information

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IPC IPC(8): A23L7/135A23L25/00
CPCA23V2002/00A23V2200/14A23V2200/15
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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