Rice food and production method thereof

A production method and technology for rice crackers, which are applied in the field of rice crackers and their production, can solve the problems of being too hard, the nutritional value of fried products are discounted, and the taste is not good, so as to achieve unique shapes, easy control of product moisture, and reduction of human health hazards. the effect of risk

Active Publication Date: 2010-06-30
安徽阿幸食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The common rice crackers made of puffed rice and glutinous rice in the market are very popular among consumers, but they also generally have the problem of poor taste and hardness. Most manufacturers make a big fuss about their taste and shape. , but the improvement of its taste is only limited to the way of frying, but the nutritional value of fried products is greatly reduced. With the improvement of national health awareness, the market of fried food has a downward trend
However, there is currently no rice cracker type snack food in the market that is new, non-fried, puffed, better in taste and crisper, and specially added with calcium, iron, and zinc nutrients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A kind of rice cracker, the raw material components are: rice 83, pill gold soy sauce 12, soluble starch 1.5, dextrin 0.5, monosodium glutamate 0.15, nucleotide disodium 0.015, white sugar 2.5, garlic powder 0.024, caramel pigment 0.2, capsicum red pigment 0.023, bonito meal 0.037, calcium carbonate 0.01, ferrous gluconate 0.005, zinc lactate 0.002.

[0019] Production method of rice crackers:

[0020] Wash and soak the raw rice in parts by weight until the moisture is saturated, steam and mature, and pass the steamed glutinous rice through the auger, pounding machine, and cake making machine, then turn it into a rice cake, put it into a special tray, and send it to the freezer for refrigeration and molding; Cut the refrigerated rice cakes according to the required size of various products. The semi-finished product after cutting is divided into secondary drying or tertiary drying according to the different product size, and finally to the required moisture. The drying temp...

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PUM

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Abstract

The invention discloses a rice food and a production method thereof. The rice food comprises the following raw material components in part by weight: rice, soy sauce, disodium ribonucleotide, white sugar, garlic powder and the like. The production method comprises the following steps: rinsing, soaking, steaming and refrigerating the rice to form a rice cake; cutting the rice cake, drying, baking,sorting, and seasoning with seasoning liquid; and drying, sorting, metering and packaging finished products, and storing in a finished product warehouse. The puffing degree and mouthfeel of the rice food are greatly improved, so the rice food is more crispy and delicious; and the rice food is particularly added with nutrition elements of calcium, iron and zinc, so the applicable users of the ricefood are widened to the old with weak chewing capacity from the main users of children and the youth, and the leisure food has the function of supplementing the nutrition elements.

Description

Technical field [0001] The invention relates to the field of food, in particular to a rice cracker and a production method thereof. Background technique [0002] Rice crackers made of puffed rice, glutinous rice and other mixtures that are common in the market are popular with consumers, but they also have problems with poor taste and hardiness. Most manufacturers make a fuss about their taste and shape. However, the improvement of its taste is only limited to the way of frying, but the nutritional value of fried products is greatly reduced. With the increase of national health awareness, the market for fried foods has a downward trend. However, there are no new rice cracker snack foods that are non-fried, puffed, taste better and crisper, and are specially added with calcium, iron, and zinc nutrients. Summary of the invention [0003] The invention provides a rice cracker and a production method thereof, which greatly improves the puffing degree and taste of rice crackers, makes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/304A23L7/174A23L33/10
Inventor 大野琴音
Owner 安徽阿幸食品有限公司
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