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 o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

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

[0019] Prepare as follows:

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

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

[0022] (3) Press into a thin sheet with a mold, sprinkle black tea powder on the outside, and finally fry it in an oil pan at 160-180°C with edible oil for 8 minutes, and vacuum-pack it in a plastic bag.

[0023]

Example Embodiment

[0024] Example 2

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

[0026] Prepare as follows:

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

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

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

[0030]

Example Embodiment

[0031] Example 3

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

[0033] Prepare as follows:

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

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

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

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PUM

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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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