Sakamai rice crusts and processing method thereof

A processing method and technology of rice crackers for wine, which are applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as lack of flavor, few varieties, and limited nutritional value, and achieve taste and nutrition. Rich, crispy, mellow flavor effect

Inactive Publication Date: 2017-07-14
CHACHA FOOD CO LTD
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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. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, there are few varieties of raw materials for crispy rice on the market, and their nutritional value is limited to a certain extent, and they also lack unique flavor. flavor of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for wine rice cracker, comprising the following steps:

[0019] 1) Weigh the following raw materials (kg): Japonica rice 1.2, glutinous rice 2.5, peanut kernels 1.8, wheat kernels 1.8, salt 0.05, sugar 0.015;

[0020] 2) Soak the weighed japonica rice and glutinous rice in cold water for 6 hours respectively, and the water temperature should not exceed 20°C;

[0021] 3) Take out the soaked rice and drain the water, mix evenly, first spread a layer of dry green tea on the bottom of the steamer, then spread the drained mixed rice on the tea leaves, spread evenly and then put it on the rice Cover with a layer of green tea, cover the pot, steam for 35 minutes, then cool down to room temperature, pour it into a fermentation container, add 1‰ of koji to it, keep the temperature at 23°C, and ferment for 24 hours to obtain wine rice. After the japonica rice and glutinous rice are mixed, put them in a steamer and steam for 40 minutes;

[0022] 4) Drain the ...

Embodiment 2

[0027] Weigh the following raw materials: 1.5kg of japonica rice, 2kg of glutinous rice, 0.2kg of crushed peanut kernels, 0.2kg of wheat kernels, 0.06kg of edible salt, and 0.01kg of white granulated sugar;

[0028] Prepare as follows:

[0029] 1) Weigh each raw material according to the above weight;

[0030] 2) Soak the japonica rice and glutinous rice in cold water for 6 hours respectively, and the water temperature should not exceed 20°C;

[0031] 3) Take out the soaked rice and drain the water, mix evenly, first spread a layer of dry green tea on the bottom of the steamer, then spread the drained mixed rice on the tea leaves, spread evenly and then put it on the rice Cover with a layer of green tea, cover the pot, steam for 35 minutes, then cool down to room temperature, pour it into a fermentation container, add 1‰ of distiller’s yeast to it, keep the temperature at 23°C, and ferment for 24 hours to obtain wine rice;

[0032] 4) Drain the wine rice, mix the wine rice, ...

Embodiment 3

[0037] Weigh the following raw materials: 1kg of japonica rice, 3kg of glutinous rice, 0.2kg of crushed peanut kernels, 0.2kg of wheat kernels, 0.08kg of edible salt, and 0.01kg of white granulated sugar;

[0038] Prepare as follows:

[0039] 1) Weigh each raw material according to the above weight;

[0040] 2) Soak the japonica rice and glutinous rice in cold water for 6 hours respectively, and the water temperature should not exceed 20°C;

[0041] 3) Take out the soaked rice and drain the water, mix evenly, first spread a layer of dry green tea on the bottom of the steamer, then spread the drained mixed rice on the tea leaves, spread evenly and then put it on the rice Cover with a layer of green tea, cover the pot, steam for 35 minutes, then cool down to room temperature, pour it into a fermentation container, add 1‰ of koji to it, keep the temperature at 23°C, and ferment for 24 hours to obtain wine rice;

[0042] 4) Drain the wine rice, mix the wine rice, crushed peanut ...

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PUM

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Abstract

The invention discloses sakamai rice crusts and a processing method thereof. According to the sakamai rice crusts disclosed by the invention, polished round-grained rice and glutinous rice are mixed and steamed, and then fermentation is performed, so that sakamai is obtained and is used as a main material; and the polished round-grained rice and the glutinous rice are mixed in proportion, green tea is added, steaming is performed, then fermentation is performed with distiller's yeast, and after compression moulding, drying and deep-frying are performed, so that products have aromatic taste and crisp mouth feel. Peanuts and wheat kernels are also added to the products, the fragrance of nut kernels and the fragrance of cereal kernels enable the taste and the nutrition of the products to be richer. A scientific and reasonable formula is combined with the preparation method of the sakamai rice crusts, so that the made sakamai rice crusts have unique rice wine flavor, the nutrient components of raw materials of rice, wheat and the like are reserved, a flavored food which is loved by old people and young people is newly added to the market, and the varieties of rice crusts are enriched.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a wine rice crisper and a processing method thereof. Background technique [0002] Crispy rice is a popular snack food among consumers. There are rice, millet, and glutinous rice crispy products on the market. The ingredients are mainly rice and seasonings. The crispy rice is convenient to eat and easy to digest, and can be a snack food or a table delicacy. With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, there are few varieties of raw materials for crispy rice on the market, and their nutritional value is limited to a certain extent, and they also lack unique flavor. flavor. [0003] Wine rice crispy rice is made of wine rice as the main material, rice and glutinous rice are mixed in proportion, fermented with koji, pre...

Claims

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Application Information

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IPC IPC(8): A23L7/13A23L25/00
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 陈先保沈旭
Owner CHACHA FOOD CO LTD
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