Rice fruit and preparing method thereof

A production method and technology of rice crackers, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of rice cracker varieties, single taste, restricting the development of rice crackers, etc., and achieve rich taste, prevention and treatment of cardiovascular and cerebrovascular diseases, and simple operation. Effect

Inactive Publication Date: 2011-07-27
SUZHOU KOUSHUIWA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice crackers, as a traditional snack, are popular among people because of their non-fried food, crispy and sweet taste, long aftertaste, high quality and low price, and easy to carry. , but, rice crackers variety and taste are single on the market at present, have limited the development of rice crackers

Method used

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  • Rice fruit and preparing method thereof
  • Rice fruit and preparing method thereof

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Experimental program
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Effect test

Embodiment 1

[0022] A rice cracker with a slightly spicy taste, its formula is as follows: rice: 20kg; glutinous rice: 16 kg; white sugar: 15 kg; modified starch: 1 kg; wheat flour: 1.8 kg; corn flour: 1.6 kg; sorghum flour: 1 kg; red bean powder: 1 kg; oat powder: 1.9 kg; soybean powder: 2 kg; sesame powder: 2 kg; chili powder: 0.5 kg.

[0023] The concrete steps of the preparation method of above-mentioned rice crackers are as follows:

[0024] (a) Mixing: Do the ingredients according to the above formula, and then put the prepared ingredients into the mixer and stir evenly;

[0025] (b) Extrusion molding: the uniformly stirred material is sent to an extrusion molding machine to extrude rice husks with a preliminary shape of rice husks;

[0026] (c) Filling: squeeze the filling into the rice shell; the formula of the filling is as follows, water: white sugar: peanut oil: cream is 0.8:0.9:0.1:1.5.

[0027] (d) Cutting and sealing: use a cutter to cut and seal the rice husk to make raw r...

Embodiment 2

[0032] A kind of spicy rice cracker, the formula of the rice cracker is as follows: northeast high-quality rice: 23kg; glutinous rice: 20 kg; white granulated sugar: 17 kg; modified starch: 1.7kg; wheat flour: 2 kg; corn flour: 2 kg; sorghum flour : 1.3 kg; red bean powder: 1.4 kg; oat flour: 2 kg; soybean powder: 1kg; sesame powder: 1.8kg; chili powder: 1.2 parts; fried peanut powder 2kg;

[0033] The concrete steps of the preparation method of above-mentioned rice crackers are as follows:

[0034] (a) Mixing: Do the ingredients according to the above formula, and then put the prepared ingredients into the mixer and stir evenly;

[0035] (b) Extrusion molding: the uniformly stirred material is sent to an extrusion molding machine to extrude rice husks with a preliminary shape of rice husks;

[0036] (c) filling: extruding the filling into the rice shell; the formula of the filling is as follows, water: white sugar: soybean oil: bean paste is 1.1: 1: 0.2: 1.55;

[0037] (d) ...

Embodiment 3

[0042] A kind of crispy and spicy rice cracker, the formula is as follows: northeast high-quality rice: 25 kg; glutinous rice: 15 kg; white sugar: 20 kg; modified starch: 2 kg; wheat flour: 1 kg; corn flour: 1 kg; sorghum flour: 2 kg; Red bean powder: 2 kg; oat flour: 2 kg; soybean powder: 1.9 kg; sesame powder: 1 kg; chili powder: 1.5 kg; walnut kernel powder: 1.6 kg.

[0043] The concrete steps of the preparation method of above-mentioned rice crackers are as follows:

[0044] (a) Mixing: Do the ingredients according to the above formula, and then put the prepared ingredients into the mixer and stir evenly;

[0045] (b) Extrusion molding: the uniformly stirred material is sent to an extrusion molding machine to extrude rice husks with a preliminary shape of rice husks;

[0046] (c) Filling: squeeze the filling into the rice shell; the formula of the filling is as follows, water: white sugar: rapeseed oil: peanut butter is 1:0.9:0.3:1.5;

[0047] (d) Cutting and sealing: us...

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Abstract

The invention discloses a rice fruit. The formula of the rice fruit comprises the following components in parts by weight: 20-25 parts of rice, 15-20 parts of sticky rice, 15-20 parts of white granulated sugar, 1-2 parts of modified starch, 1-2 parts of wheat flour, 1-2 parts of corn flour, 1-2 parts of sorghum flour, 1-2 parts of red bean flour, 1-2 parts of oat flour, 1-2 parts of soybean flour, 1-2 parts of sesame flour and 0.5-1.5 parts of red chilli powder. The invention also discloses a preparing method of the rice fruit. The rice fruit disclosed by the invention is unique in taste, crispy and sweet; and the fillings are soft and have long aftertaste. The preparing method of the rice fruit is suitable for industrial production.

Description

technical field [0001] The invention relates to a puffed food and a preparation method thereof, in particular to a rice cracker with various flavors and a preparation method thereof. Background technique [0002] Rice crackers, as a traditional snack, are popular among people because they are non-fried food, crispy and sweet, long-lasting aftertaste, high quality and low price, and easy to carry. , but, rice cracker variety, taste are single on the market at present, have limited the development of rice cracker. [0003] With the continuous improvement of people's living standards, consumers put forward higher requirements for leisure food while demanding more tastes. Various types of nutrients. Contents of the invention [0004] Purpose of the invention: the purpose of the invention is to provide a rice cracker containing more nutrition and a preparation method thereof in order to solve the deficiencies of the prior art. [0005] Technical solution: In order to achieve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/09
Inventor 谢东奎
Owner SUZHOU KOUSHUIWA FOOD
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