Processing method of functional glutinous rice flaky pastries

Abstract

The invention discloses a processing method of functional glutinous rice flaky pastries. The processing method comprises the following steps: cleaning glutinous rice, steaming the rice, adding oligosaccharides, and arranging, molding and drying the mixture until moisture in glutinous rice cakes accounts for 6 percents to 8 percents. The processing method is characterized in that two times of vacuum frying are performed after drying under the pressure of 0.075 MPa to 0,085 MPa and at a temperature of 70 DEG C for 5 minutes; and the glutinous rice cakes are taken out and subjected to a second-time of vacuum frying after the temperature drops to 40 DEG C to 48 DEG C under the pressure of 0.085 MPa to 0.098 MPa and at a temperature of 105 DEG C to 110 DEG C for 15 minutes to 20 minutes, and functional glutinous rice flaky pastries can be obtained. The processing method has the advantages that functional glutinous rice flaky pastries manufactured through the method have a unique flavor, can be stored for a long time, and are tasty, fragrant, sweet and crisp, the nutrition is abundant, and the functional glutinous rice flaky pastry is a 'green food' with special health care functions and glutinous rice natural flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of functional glutinous rice shortbread. Background technique [0002] At present, there are many kinds of glutinous rice food, which can be summarized as glutinous rice cake (ciba), glutinous rice, glutinous rice balls, glutinous rice flour, glutinous rice crispy sugar, etc. As far as raw materials are concerned, the processing methods are all made of glutinous rice flour or cooked powder. It is processed and processed with other auxiliary materials, seasonings, processing aids or food additives, which destroys the rice grain structure of glutinous rice. The most important thing is that glutinous rice products have a single function and the natural flavor of glutinous rice is greatly reduced. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of the above-mentioned prior art, using glutinous rice as the main ra...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of glutinous rice food, which can be summarized as glutinous rice cake (ciba), glutinous rice, glutinous rice balls, glutinous rice flour, glutinous rice crispy sugar, etc. As far as raw materials are concerned, the processing methods are all made of glutinous rice flour or cooked powder. It is processed and processed with other auxiliary materials, seasonings, processing aids or food additives, which destroys the rice grain structure of glutinous rice. The most important thing is that glutinous rice products have a single function and the natural flavor of glutinous rice is greatly reduced