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Method for processing fragile fried rice by using glutinous millet

A fried rice, crispy technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of rice hard and difficult to digest

Inactive Publication Date: 2007-09-26
王有为
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The shortcoming of existing fried rice: rice quality is harder, not easy to digest; Existing fried rice has strong ethnic characteristics, is not easy to be accepted by people of most other nationalities, should adopt high-tech to improve the mouthfeel and the appearance of fried rice, be processed into Chinese people generally can Accepted products are conducive to the spread of fried rice, a traditional national food, to the whole country

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Method for preparing hard fried rice or hard fried rice noodles with high temperature resistant α-amylase

[0024] Process flow:

[0025] Rinse with millet water → immerse in 0.2%-0.5% enzyme solution for 24 hours, add calcium chloride 70-90mg calcium ion / kg水 , soaking temperature at room temperature, natural pH value → boil in water or control the water and steam for about 10 minutes, the temperature is 90-105°C, take out the pot when it is six mature → heat up, dry with hot air or fry to make hard fried rice, or you can Crush and sieve into hard fried rice noodles→package→finished product.

[0026] Process requirements: hard-fried rice requires complete rice grains, small flowering, small deformation, short cooking time, evenly fried rice, no hard core, no soft rot, and good viscoelasticity. Generally, it can be taken out of the pot after the water evaporates, the color is yellow, the luster is good, and it has a special aroma of fried rice and is chewy.

[0027] ...

Embodiment 2

[0029] Method for preparing crispy fried rice or crispy fried rice noodles with high temperature resistant α-amylase

[0030] Process flow:

[0031] Rinse with millet water → immerse in 0.2%-0.5% enzyme solution for 24 hours, add calcium chloride 70-90mg calcium ion / kg水 , dipping temperature at room temperature, natural pH value → boil in water or control the water and steam for about 20 minutes, the temperature is 90-105°C, take out the pot when it is 60% half-cooked → heat up, dry with hot air or fry until crispy and crispy Fried rice , can also be crushed and sieved into crispy fried rice noodles → packaging → finished product.

[0032] Process requirements: Crispy fried rice requires rice grains to be crisp and loose, with a large amount of flowering and large deformation of the rice. It takes a long time to cook. When frying rice, it should be fried evenly, without hard core, and crispy. Generally, it can be cooked after the water evaporates until it is crispy. , the c...

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PUM

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Abstract

The invention relates to a method for using broom corn millet to process crisp rice, used on roasted rice, hard roasted rice flour, crisp rice, and crisp roasted rice flour. The invention uses biological enzyme to transfer the amidon of broom corn millet, to avoid oat regeneration, improve the oat taste, and improve oat crisp. And the preparation comprises that washing broom corn millet, immerging in enzyme solution, boiling in water, steaming, drying in hot air, frying, packing and obtaining final product. The invention can improve the nutrient value and economic benefits of roasted rice.

Description

Technical field: [0001] The invention belongs to the field of grain deep processing, and in particular relates to a method for processing crispy fried rice with broomcorn millet. Background technique: [0002] Chinese patent CN94114227.2 quick fried rice noodle porridge and its production method, the present invention relates to a quick fried rice noodle porridge, with millet flour, yellow rice noodle and Mongolian fried rice noodle as main ingredients, sugar, salt, sesame powder, black silk, red silk And compressed vegetables are packaged separately for auxiliary materials and auxiliary materials, and the main materials and auxiliary materials are quantitatively sealed and packaged. Chinese patent CN 200510002221.3 is a method for processing bulky fried rice with millet. The present invention relates to a method for processing bulky fried rice from millet. The method includes: selecting millet material→soaking→steam cooking→drying→roasting→husking →Puffing→Packing. The pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/182A23L1/168A23L1/164A23L7/104A23L7/143A23L7/148
Inventor 王有为
Owner 王有为