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Rice crust containing red tea and corn

A technology for corn and black tea, applied in the field of food, can solve the problems of complicated production method, unsuitable for promotion, insufficient flavor, etc., and achieve the effects of convenient transportation and carrying, simple production and full flavor.

Inactive Publication Date: 2014-02-12
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 increasing. 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 shortcomings: the taste is single and the flavor is insufficient due to the simple raw materials; the production method is relatively complicated. , need to be steamed or baked, not suitable for promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh the following raw materials: corn 40kg, wheat 30kg, salt 3kg, black tea powder 2kg, black tea 6kg, chicken essence 3kg, edible oil 10kg, water 70kg, sorbic acid 0.02kg.

[0019] Prepare as follows:

[0020] (1) Add black tea leaves to water and boil for 20 minutes, then cool and filter the leaves to obtain black tea stock solution;

[0021] (2) put corn and wheat into the stock solution obtained in step (1) and soak for 18 hours, take it out, then add salt, chicken essence, sorbic acid, add 14kg black tea stock solution, beat into a muddy state for subsequent use;

[0022] (3) Press into thin slices with a mould, sprinkle black tea powder on the outside, fry in a frying pan at 160-180°C for 8 minutes with cooking oil, and vacuum pack in plastic bags.

[0023]

Embodiment 2

[0025] Weigh the following raw materials: corn 50kg, wheat 25kg, salt 1kg, black tea powder 1kg, black tea 7kg, chicken essence 5kg, edible oil 12kg, water 60kg, sorbic acid 0.02kg.

[0026] Prepare as follows:

[0027] (1) Add black tea leaves to water and boil for 30 minutes, then cool and filter the leaves to obtain black tea stock solution;

[0028] (2) Put corn and wheat into the stock solution obtained in step (1) and soak for 20 hours, take it out, add salt, chicken essence, sorbic acid, and make it into a puree state for later use;

[0029] (3) Press it into thin slices with a mold, sprinkle black tea powder on the outside, and finally fry it in an oil pan at 160-180°C for 10 minutes with edible oil, and vacuum pack it in a plastic bag.

[0030]

Embodiment 3

[0032] Weigh the following raw materials: corn 30kg, wheat 20kg, salt 2kg, black tea powder 1kg, black tea leaves 5kg, chicken essence 2kg, edible oil 10kg, water 50kg, sorbic acid 0.03kg.

[0033] Prepare as follows:

[0034] (1) Add black tea leaves to water and boil for 15 minutes, then cool and filter the leaves to obtain black tea stock solution;

[0035] (2) Put corn and wheat into the stock solution obtained in step (1) and soak for 24 hours, take it out, add salt, chicken essence, sorbic acid and 10kg of black tea stock solution, and make it into a puree state for subsequent use;

[0036] (3) Press into thin slices with a mould, sprinkle black tea powder on the outside, fry in an oil pan at 160-180°C for 5 minutes, and vacuum pack in plastic bags.

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Abstract

The invention relates to the technical field of foods, in particular to rice crust containing red tea and corn. The rice crust is prepared from the following raw materials in parts by weight: 30-50 parts of corn, 20-40 parts of wheat, 1-5 parts of salt, 1-3 parts of red tea powder, 5-8 parts of red tea leaves, 1-5 parts of chicken essence, 10-15 parts of edible oil, 50-80 parts of water and 0.01-0.03 part of sorbic acid. A preparation method for the rice crust comprises the following steps: (1) adding the red tea leaves into the water for boiling and soaking for 15-30 minutes, cooling, and filtering out the leaves to obtain a raw red tea solution; (2) putting the corn and the wheat into the raw solution obtained from the step (1) for soaking for 18-24 hours, taking out, adding the salt, the chicken essence and sorbic acid, and beating into paste for later use; (3) pressing the paste into slices by a mould, sprinkling the red tea powder outside the slices, frying in a pan of 160-180 DEG C by the edible oil for 5-10 minutes, and carrying out vacuum packaging by plastic bags. The rice crust is rich in tea fragrance, unique in taste, full in flavor and suitable for popularization and eating.

Description

technical field [0001] The invention relates to the technical field of food, in particular to black tea and corn crispy rice. [0002] Background technique [0003] At present, crispy rice is a small food that is 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 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 increasing. 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 shortcomings: the taste is single and the flavor is insufficient due to the simple raw materials; the production method is relatively complicated. , need to be steamed or baked, not suitable for promotion. [...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L7/13
CPCA23L33/00A23L7/135A23V2002/00A23V2200/30A23V2200/08
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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