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Making method for black rice nutrient crisp chips

A production method and technology of black rice, applied in food preparation, baking, baked food, etc., can solve problems such as single color, health hazards, and single nutritional components

Inactive Publication Date: 2010-10-13
周立华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing fried crispy food preparation methods are made of wheat flour after being pressed into noodles and then fried, which has the problems of single nutritional components, monotonous taste, and single color. To strengthen the taste, alum is often added to the wheat flour. Because alum contains aluminum, long-term consumption will cause harm to people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A method for making nutritional crisps from black rice, which is characterized in that the following components are used in parts by weight: 5 parts of black rice, 78 parts of wheat flour, and 1 part of baking powder, and the black rice is pulverized into flour and wheat flour and baking powder Mix and stir evenly to form a mixed powder, add water, the amount of water added is 38% of the weight of the above mixed powder, stir evenly, and then make a dough piece with a thickness of 1.5mm, cut the dough piece according to the required size, if it is made into a fried dough, it is convenient Nutritious food can be cut into rectangles with a length of 4cm and a width of 2.5cm. After waking up the noodles for 25 minutes (that is, placing them in a sheltered place for 25 minutes), then stretch the cut noodles so that the thickness of the above noodles is 0.75mm. At the same time, the noodles are stretched into 7cm long and 4cm wide noodles, then put into a boiling oil pan and ...

Embodiment 2

[0011] A kind of preparation method of black rice nutritious chip, it is characterized in that adopting following weight ratio components: 22 parts of black rice, 85 parts of wheat flour, 2 parts of baking powder, black rice is pulverized into flour shape and wheat flour, baking powder Mix and stir evenly to form a mixed powder, add water, the amount of water added is 45% of the weight of the above mixed powder, stir evenly, and then make a dough sheet with a thickness of 1.8mm, cut the dough sheet according to the required size, if it is made into a fried pancake The built-in chips can be cut into rectangles with a length of 8cm and a width of 4cm. After waking up the noodles for 45 minutes (that is, place them in a sheltered place for 45 minutes), stretch the cut noodles so that the thickness of the above-mentioned noodles is 0.85mm. Now, the noodles are stretched into 16cm long and 9cm wide noodles, then put into a boiling oil pan and fry for 4 seconds, then take out and mak...

Embodiment 3

[0013] A kind of preparation method of black rice nutritious chip, it is characterized in that adopting following weight ratio components: 15 parts of black rice, 95 parts of wheat flour, 1.5 parts of baking powder, black rice is pulverized into flour shape and wheat flour, baking powder Mix and stir evenly to form a mixed powder, add water, the amount of water added is 41% of the weight of the above mixed powder, stir evenly, then make a dough piece with a thickness of 2.0mm, cut the dough piece according to the required size, if it is made into a fried dough, it is convenient Nutritious food can be cut into rectangles with a length of 4cm and a width of 2.5cm. After waking up the noodles for 35 minutes (that is, placing them in a sheltered place for 35 minutes), then stretch the cut noodles so that the thickness of the above noodles is 1.0mm. At the same time, the noodles are stretched into 7cm long and 4cm wide noodles, then put into a boiling oil pan and fry for 5 seconds, ...

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PUM

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Abstract

The invention relates to a making method for black rice nutrient crisp chips. The method adopts the following components in part by weight: 5 to 22 parts of black rice, 78 to 95 parts of wheat flour and 1 to 2 parts of baking powder; after the black rice is ground into flour, the black rice flour, the wheat flour and the baking powder are uniformly mixed into mixed flour, water is added, the amount of the added water is 38 to 45 percent of the weight of the mixed flour, the mixed flour and the water are uniformly stirred, a dough sheet with the thickness of 1.5mm to 2.0mm is then produced, and is sliced according to the required size, the cut dough slices are stretched after being kept for 25 to 45 minutes to become soft, so that the thickness of each dough slice is 0.75mm to 1.0mm, the dough slices are then put into a boiled frying pan and fried for 3 to 5 seconds before being ladled out, and thereby the black rice nutrient crisp chips are produced. The black rice nutrient crisp chips are rich in nutrition and crisp, and in particular, as snack food or convenience food or chips in pancakes, the black rice nutrient crisp chips are highly popular with consumers.

Description

technical field [0001] The invention relates to a method for preparing fried black rice nutritious crisp food. Background technique [0002] At present, most of the existing fried crispy food preparation methods are made of wheat flour to be pressed into noodles and then fried, which has the problems of single nutritional components, monotonous taste, and single color. Strengthen taste, often add alum in wheat flour, because alum contains aluminum composition, long-term consumption can cause harm to people's health. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making nutritious, crispy and tasty fried black rice nutritious crispy food. [0004] The present invention adopts following technical scheme: [0005] The present invention adopts the following components in parts by weight: 5-22 parts of black rice, 78-95 parts of wheat flour, and 1-2 parts of baking powder. After the black rice is pulve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/29A21D13/00A23L33/00
Inventor 周立华
Owner 周立华