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Potato crispy rice and manufacture method thereof

A technology of potatoes and crispy rice, which is applied in the field of potato crispy rice and its production, to achieve the effects of convenient operation, alleviating human damage, and simple production methods

Inactive Publication Date: 2012-02-29
WUHU XIANGRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rice, corn, and millet are the main raw materials of rice crackers currently on the market, and their taste and nutritional value have certain limitations, which cannot satisfy the growing consumer market and people's increasing pursuit of health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] Potato crispy rice, each raw material component by weight ratio is: rice 75-85, potato 5-15, soybean 5-15, seasoning 3-5, the described seasoning includes by weight ratio: chili powder 1-1.5, Salt 1-1.3, monosodium glutamate 0.5-0.8, white sugar 0.1-0.4, star anise 0.04-0.06, cumin 0.05-0.15, cinnamon 0.05-0.07, beef powder 0.1-0.4, chicken powder 0.1-0.15, pepper 0.1-0.2 , Maltodextrin 0.05-0.15.

[0016] How to make potato chips:

[0017] (1), put rice and soybeans into water to soak for 7-9 hours, and then wash them together with potatoes;

[0018] (2), put the cleaned rice, soybeans, and potatoes into water for heating and cooking, the cooking time is 1.5-2.5 hours, and the water content of the cooked rice and soybeans is 10-15%;

[0019] (3) Grinding the boiled rice, soybeans and potatoes, mixing them according to the weight ratio, putting them into the puffing molding machine for puffing and molding, and then slicing;

[0020] (4), put the sliced ​​product into...

example 2

[0023] Potato cracker, the raw material components are as follows by weight: 75-85% rice, 5-15% potato, 5-15% soybean, 15-20% buckwheat, 10-15% hawthorn, 5-10% coix seed, and 3-5% seasoning. The seasoning includes by weight: chili powder 1-1.5, salt 1-1.3, monosodium glutamate 0.5-0.8, white sugar 0.1-0.4, star anise 0.04-0.06, cumin 0.05-0.15, cinnamon 0.05-0.07, beef powder 0.1-0.4, chicken powder 0.1-0.15, pepper 0.1-0.2, maltodextrin 0.05-0.15.

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PUM

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Abstract

The invention discloses potato crispy rice, comprising the following components by weight: 75 to 85 portions of rice, 5 to 15 portions of potatoes, 5 to 15 portions of soybean and 3 to 5 portions of seasoning, wherein the seasoning comprises the following components by weight: 1 to 1.5 portions of chilli powder, 1 to 1.3 portions of salt, 0.5 to 0.8 portions of monosodium glutamate, 0.1 to 0.4 portion of white granulated sugar, 0.04 to 0.06 portion of star anise, 0.05 to 0.15 portion of fennel, 0.05 to 0.07 portion of Chinese cinnamon, 0.1 to 0.4 portion of beef powder, 0.1 to 0.15 portion ofchicken powder, 0.1 to 0.2 portion of pricklyash peel and 0.05 to 0.15 portion of maltodextrin. The manufacture method comprises the steps of soaking the rice and the soybean, cleaning, stewing, stirring, crushing, forming and slicing the rice, the soybean and the potatoes, fried ripening, and seasoning with the seasoning to form the finished product. The potato crispy rice has the advantages of rich nutritious value, unique taste, crisp texture, simple manufacture method and convenient operation.

Description

technical field [0001] The invention relates to the field of food, in particular to a potato crispy crust and a production method thereof. Background technique [0002] As a traditional food, crispy rice crust is deeply loved by people because of its brittleness, burnt aroma and convenient eating. Rice, corn, and millet are currently on the market as the main raw materials, and their taste and nutritional value have certain limitations, which cannot satisfy the growing consumer market and people's increasing pursuit of health. Contents of the invention [0003] The invention provides a potato crispy crust and a production method thereof. The potato crispy crust has rich nutritional value, unique taste, crisp texture, simple production method and convenient operation. [0004] Technical scheme of the present invention is: [0005] A potato crispy crust, characterized in that: the raw material components are: 75-85 parts by weight of rice, 5-15 parts by weight of potatoes,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/217A23L1/18A23L1/20A23L1/22A23L7/165
Inventor 路坤路茂才
Owner WUHU XIANGRONG FOOD
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