Rice fruit and preparing method thereof

A production method and technology for rice crackers, applied in food preparation, application, food science and other directions, can solve the problems of rice cracker varieties, single taste, restricting the development of rice crackers, etc., achieve rich taste, prevent cardiovascular and cerebrovascular diseases, and avoid heat. Effects of STDs

Inactive Publication Date: 2013-06-05
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

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The concrete steps of the preparation method of above-mentioned rice crackers are as follows:

[0023] (a) Mixing: Do the ingredients according to the above formula, and then put the prepared ingredients into the mixer and stir evenly;

[0024] (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;

[0025] (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.

[0026] (d) Cutting and sealing: use a cutter to cut and seal the rice husk to make raw rice;

[0027] (e) Place at low temperature: put the raw rice crackers in a constant temperature room at 3°C ​​for 10 hours;

[0028] (f) Baking: Put the raw rice crackers into the baking equipment and bake them for 12 minutes at a temperature of 175°C, and get edible rice crackers after baking;

[0029] (g) Packaging, finishe...

Embodiment 2

[0032] The concrete steps of the preparation method of above-mentioned rice crackers are as follows:

[0033] (a) Mixing: Do the ingredients according to the above formula, and then put the prepared ingredients into the mixer and stir evenly;

[0034] (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;

[0035] (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;

[0036] (d) Cutting and sealing: use a cutter to cut and seal the rice husk to make raw rice;

[0037] (e) Place at low temperature: put the raw rice crackers in a constant temperature room at 5°C for 12 hours;

[0038] (f) Baking: Put the raw rice crackers into the baking equipment and bake for 15 minutes at a temperature of 180°C to obtain edible rice crackers; after baking, add 2kg of fried sesame pow...

Embodiment 3

[0042] The concrete steps of the preparation method of above-mentioned rice crackers are as follows:

[0043] (a) Mixing: Do the ingredients according to the above formula, and then put the prepared ingredients into the mixer and stir evenly;

[0044] (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;

[0045] (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;

[0046] (d) Cutting and sealing: use a cutter to cut and seal the rice husk to make raw rice;

[0047] (e) Place at low temperature: put the raw rice crackers in a constant temperature room at 4°C for 12 hours;

[0048] (f) Baking: Put the raw rice crackers into the baking equipment and bake for 13 minutes at a temperature of 185°C. After baking, edible rice crackers are obtained; after baking, add 2 parts...

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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 achie...

Claims

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Application Information

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