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Manufacturing method of fried sorghum food

A production method and technology of sorghum, applied in the field of food processing, can solve problems such as poor palatability, extensive processing of sorghum food, and ordinary appearance

Inactive Publication Date: 2014-02-19
赵孝辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making fried sorghum food with automatic processing and excellent color, flavor and sorghum food in view of a series of shortcomings such as extensive processing of sorghum food, poor palatability and ordinary appearance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Choose sorghum rice with full grains as raw material, rinse with pure water to remove surface dust and impurities, and filter dry; put sorghum rice and pure water in a steam pot at a weight ratio of 5:19 for cooking, and the steam pressure in the pot is controlled at 0.5MP About, cooking time is 180min.

[0020] Use an energy-saving dryer to dry the sorghum rice to a moisture content of about 10%, and control the drying temperature at 80°C, and use a screening machine to further remove dust and impurities; after drying and screening, the volume ratio of sorghum rice:clean water is 1: Add clean water at 0.08 to wet it evenly, pour it into the air-flow grain extruder after 15 minutes, tighten the cover and start heating, control the firepower evenly, and implement rapid puffing when the internal pressure of the grain puffing machine reaches 0.9 atmospheres, so that the sorghum rice puffs flowering.

[0021] Put the puffed and flowering sorghum rice into the peeling machi...

Embodiment 2

[0023] Choose sorghum rice with full grains as raw material, rinse with pure water to remove dust and impurities, and filter dry; put sorghum rice and pure water in a steam pot at a weight ratio of 5:21 and cook. The steam pressure in the pot is controlled at 0.6MP. The time is 150min.

[0024] Use an energy-saving dryer to dry the sorghum rice until the moisture content is 10%, control the temperature at 90°C, and use a screening machine to further remove dust and impurities; after drying and screening, add clean water at a volume ratio of sorghum rice: clean water of 1:0.08 Wet evenly, pour it into the air-flow grain extruder after 15 minutes, tighten the lid and start heating, the firepower should be even, and implement rapid expansion when the pressure inside the grain extruder reaches 1.0 atmosphere.

[0025] Put the puffed and bloomed sorghum rice into the peeling machine and rub it to make the skin fall off, and then pass the sifting machine to remove the sorghum rice s...

Embodiment 3

[0027] Choose sorghum rice with full grains as raw material, rinse with pure water to remove dust and impurities, and filter dry; put sorghum rice and pure water in a steam pot at a weight ratio of 6:23, and control the steam pressure in the pot to 0.6MP. The time is 150min.

[0028] Use an energy-saving dryer to dry the sorghum rice to a moisture content of 10%, and control the temperature at 100°C, and use a screening machine to further remove dust and impurities; after drying and screening, the sorghum rice:clean water ratio is 1:0.08 and added with clean water Wet evenly, pour it into the air-flow grain extruder after 15 minutes, tighten the lid and start heating, the firepower should be even, and implement rapid expansion when the pressure inside the grain extruder reaches 1.0 atmosphere.

[0029] Put the puffed and flowering sorghum rice into the peeling machine and knead to make the skin fall off, and then pass the sifting machine to remove the sorghum rice skin and imp...

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Abstract

The invention discloses a manufacturing method of a fried sorghum food. Sorghum rice with full grains is used as a raw material. The food is manufactured by a series of technology processes of rinsing, boiling, drying, sieving, puffing and blasting, decrustating, selecting, frying, applying seasoning materials, cooling and packaging. The fried sorghum food has advantages of golden yellow appearances, rich nutritions, capability of being fragrant, crisp and delicious, and the like.

Description

[0001] technical field [0002] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing fried sorghum food. Background technique [0003] According to the records of the Compendium of Materia Medica: Sorghum rice has high nutritional value and has the functions of "replenishing qi, nourishing the middle and relieving pain, stopping diarrhea and dysentery, relieving cough, and reducing fever". It is a standing food for diabetic patients. Sorghum contains many nutrients: calcium, vitamin E, glutathione, fiber, magnesium, selenium, and fatty acids. Among them, cellulose has the function of stimulating gastrointestinal peristalsis and accelerating excretion of feces, which can prevent and treat constipation, enteritis, and intestinal cancer. The vitamin E contained in sorghum has the functions of promoting cell division, delaying aging, lowering serum cholesterol, preventing skin lesions, and reducing arteriosclerosis...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/18A23L7/174A23L7/191
CPCA23L7/174
Inventor 赵孝辉
Owner 赵孝辉
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