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Puffed rice production technique

A production process and steaming technology, which is applied in the field of health food, can solve the problem that the nutritional content is not very complete, and achieve the effect of fine texture, easy storage, and crisp taste

Inactive Publication Date: 2009-06-10
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its main nutritional components come from nature, and its nutritional components will not be very complete. For the frail elderly and patients, as well as young children in the growth and development stage, they cannot meet their intake of trace elements.

Method used

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Experimental program
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Effect test

Embodiment Construction

[0018] Concrete implementation process of the present invention is as follows:

[0019] A method for preparing fried fast food rice, characterized in that: the production process is as follows: material selection→soaking→steaming→drying→manual grinding→re-drying→storage→stir frying with sand and gravel→sieving Sand → metering and packaging, specifically including the following steps:

[0020] 1. Material selection: choose rice with full grains, no moths, and no damage to the skin;

[0021] 2. Soaking: Soak the rice in clear water, requiring the water to be soaked over the surface of the rice. The purpose is to make the starch absorb water, which is convenient for cooking and gelatinization. The soaking time is 2 days;

[0022] 3. Steaming: put the main ingredients in a container, and steam for 29 minutes at normal pressure; it is required to be hard on the outside and soft on the inside, without heart, loose and not mushy, transparent but not rotten, and uniform;

[0023] 4....

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PUM

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Abstract

The invention provides a preparing process for fried rice, and relates to a preparing process for health food, which is characterized in that the preparing process includes: choosing material, soaking, braising, drying, grinding by hand, resunning, storing, frying by oil with sandstone, sieving, removing sandstone, metering and packaging. The fried rice has advantages of industrial production, long storage life, novel formula and comprehensive nutrient compositions, can satisfy requirement of trace element intake for weak elder and patient and children in growth developmental stage, has health care efficacy, golden color, fragrant smell and crisp taste, is easy to store, can be eaten directly or soaked by boiled water, and is good raw material for parched rice cake.

Description

1. Technical field [0001] The invention relates to a health food, in particular to a production process of fried rice crackers with health care function. 2. Background technology [0002] my country is a big country in rice production and consumption, and 2 / 3 of the people in the country take rice as a staple food. At present, rice provides 75% of energy and 50%-60% of protein that people consume. Rice is rich in nutrients and low in price. Existing rice is all formed after paddy threshing and shelling. Its main nutritional components come from nature, and its nutritional components will not be very complete. For the frail elderly and patients, as well as children and adolescents in the growth and development stage, they cannot meet the intake of trace elements. 3. Contents of the invention [0003] The main purpose of the present invention is to provide a product that can be produced industrially, has a long shelf life, adopts a new formula, has comprehensive nutritiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/29A23L7/196
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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