A kind of processing method of tea-flavored crispy rice
A processing method and technology of rice noodles, which are applied in the fields of application, food preparation, food science, etc., can solve problems such as insufficient taste, and achieve the effect of fragrant taste, crunchy taste, and strong tea aroma.
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[0027] Example 1
[0028] A method for processing tea-flavored rice crackers, including the following steps:
[0029] (1) Tea juice extraction:
[0030] Pass 1kg green tea powder through a 120-mesh sieve. Then soak in boiling water for 10 minutes, and filter with suction. Repeat this operation 3 times, mix the filtrate, and add 10 grams of edible citric acid for later use.
[0031] (2) Soaking rice:
[0032] Wash 10kg rice, remove rice bran and other sundries, and drain the water. Soak the washed rice with the extracted tea juice for about 30 to 45 minutes. Soak until the rice grains are full and the moisture content reaches about 30%. The purpose of soaking the rice is to make the rice fully absorb water, which is conducive to steaming, so that the rice is fully gelatinized and cooked through.
[0033] (3) Cooking:
[0034] Using atmospheric pressure cooking. Cook until the rice is cooked thoroughly and the moisture content is 50% to 60%.
[0035] (4) Cooling:
[0036] The steamed ric...
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