Tomato and egg rice crust and manufacture method thereof

A production method and egg technology, which are applied to the field of tomato egg fried rice and the production thereof, can solve the problems of complicated production methods, limited nutritional value, and few varieties of raw materials, and achieve the effects of abundant raw materials, simple production and full flavor.

Inactive Publication Date: 2013-04-24
NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people's requirements for daily food are constantly improving. They not only pay attention to the flavor but also pay attention to the nutritional balance of the food. At present, the rice crackers on the market still have the following disadvantages: 1. Due to the lack of raw material varieties and insufficient flavor, making them The nutritional value has certain limitations; 2. The production method is relatively complicated and not suitable for promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh the following raw materials in mass percentage: 4.2kg of shelled wheat, 2kg of tomato, 1kg of egg, 1.5kg of water, 0.2kg of sesame, 0.1kg of white sugar, 0.1kg of docosahexaenoic acid, 0.1kg of arachidonic acid , Taurine 0.1kg, calcium hydrogen phosphate 0.1kg, calcium carbonate 0.1kg, zinc sulfate 0.1kg, vitamin E 0.1kg.

[0023] Prepare as follows:

[0024] ①Wash the shelled wheat and tomato for later use;

[0025] ② Boil the eggs for later use;

[0026] ③Add all raw materials into water and beat into mud;

[0027] ④ Squeeze the muddy raw materials in step ③ firmly, then cut into slices with a thickness of 5 mm, put them in an oven at 200°C for 5 minutes, and finally take them out.

Embodiment 2

[0029] Weigh the raw materials in the following mass percentages: 4 kg of shelled wheat, 2.5 kg of tomato, 1 kg of egg, 1.5 kg of water, 0.2 kg of sesame, 0.1 kg of white sugar, 0.1 kg of docosahexaenoic acid, and 0.1 kg of arachidonic acid , Taurine 0.1kg, calcium hydrogen phosphate 0.1kg, calcium carbonate 0.1kg, zinc sulfate 0.1kg, vitamin E 0.1kg. The production method is the same as in Example 1, but the following steps and parameters are different: the baking temperature is 5 minutes in an oven at 220°C.

Embodiment 3

[0031] Weigh the following raw materials in mass percentage: 5 kg of shelled wheat, 1 kg of tomato, 1.5 kg of egg, 1 kg of water, 0.2 kg of sesame, 0.2 kg of white sugar, 0.1 kg of docosahexaenoic acid, 0.2 kg of arachidonic acid, Taurine 0.2kg, calcium hydrogen phosphate 0.2kg, calcium carbonate 0.2kg, zinc sulfate 0.1kg, vitamin C 0.1kg. The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a tomato and egg rice crust which is manufactured by raw materials, by weight, of 30-50% of wheat, 20%-35% of tomato, 5%-15% of egg, 15%-20% of water, 1%-2% of white granulated sugar, 1%-2% of sesame, 1%-2% of white granulated sugar, 1%-2% of docosahexaenoic acid, 1%-2% of arachidonic acid, 1%-2% of taurine, 1%-2% of calcium hydrophosphate, 1%-2% of calcium carbonate, 1%-2% of zinc sulfate, 1%-2% of vitamin. A manufacture method comprises (1) cleaning shelled wheat and tomatoes for reserve; (2) cooking eggs for reserve; (3) adding all raw materials in water to hit into slurry; and (4) extruding slurry raw materials in the step (3), cutting into sheets at the thickness of 3-5mm, placing into an oven at the temperature of 200-230 DEG C for baking for 5-1.0 minutes, and then taking out. The tomato and egg rice crust has the advantages of being simple in manufacture, abundant in nutrition and applicable to various crowds for eating.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a tomato and egg crispy crust and a preparation method thereof Background technique [0002] At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet crispy rice, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavoring seasonings. Crispy rice is convenient to eat and easy to digest, and it is a delicious snack food. With the improvement of living standards, people's requirements for daily food are constantly improving. They not only pay attention to the flavor but also pay attention to the nutritional balance of the food. At present, the rice crackers on the market still have the following disadvantages: 1. Due to the lack of raw material varieties and insufficient flavor, making them The nutritional value has certain limitations; 2. The production method is relatively complicat...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/34
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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