Green tea-sorghum crispy rice

A technology of sorghum and rice noodles, applied in the field of green tea sorghum rice noodles, can solve the problems of unsuitability for promotion, inconvenient production, insufficient flavor and the like, and achieve the effects of convenient transportation and carrying, simple production and full flavor.

Inactive Publication Date: 2015-07-15
SICHUAN LANYI TECH
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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: 1. The raw materials are simple and the flavor is insufficient; Steaming or frying rice, soybeans or wheat is inconvenient to make and not suitable for promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh the following raw materials: sorghum 45kg, wheat 35kg, Longjing green tea 4kg, Longjing green tea powder 3kg, salt 3kg, chicken essence 3kg, sorbic acid 0.03kg, water 6.97kg.

[0017] Prepare as follows:

[0018] (1) Add Longjing green tea leaves to boil, soak for 15 minutes, cool and filter out the original liquid left by the leaves;

[0019] (2) Grinding sorghum and wheat into powder, and then blending with the stock solution obtained in step (1), adding salt, chicken essence, and sorbic acid during the blending process, and finally preparing dough;

[0020] (3) Press it into thin slices with a mold, sprinkle Longjing green tea powder on the outside, and finally bake it in an oven at 210°C-230°C for 10 minutes, and then vacuum pack it in a plastic bag.

Embodiment 2

[0022] Weigh the following raw materials: 30kg of sorghum, 40kg of wheat, 5kg of Longjing green tea, 5kg of Longjing green tea powder, 5kg of salt, 5kg of chicken essence, 0.05kg of sorbic acid, and 9.95kg of water.

[0023] Prepare as follows:

[0024] (1) Add Longjing green tea leaves to water and boil, soak for 25 minutes, cool and filter out the original liquid left by the leaves;

[0025] (2) Grinding sorghum and wheat into powder, and then blending with the stock solution obtained in step (1), adding salt, chicken essence, and sorbic acid during the blending process, and finally preparing dough;

[0026] (3) Press it into thin slices with a mold, sprinkle Longjing green tea powder on the outside, and finally bake it in an oven at 210°C-230°C for 7 minutes, and then vacuum pack it in a plastic bag.

Embodiment 3

[0028] Weigh the following raw materials: 50kg of sorghum, 30kg of wheat, 3kg of green tea leaves, 2kg of green tea powder, 3kg of salt, 2kg of chicken essence, 0.01kg of sorbic acid, and 9.99kg of water.

[0029] Prepare as follows:

[0030] (1) Add green tea leaves to water and boil for 30 minutes, then cool and filter out the original liquid left by the leaves;

[0031] (2) Grinding sorghum and wheat into powder, and then blending with the stock solution obtained in step (1), adding salt, chicken essence, and sorbic acid during the blending process, and finally preparing dough;

[0032] (3) Press it into thin slices with a mold, sprinkle green tea powder on the outside, bake in an oven at 210°C-230°C for 8 minutes, and vacuum pack in plastic bags.

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Abstract

The invention relates to the technical field of foods, in particular to a green tea-sorghum crispy rice which is prepared by the following raw materials in percentage by weight: 30 to 50 percent of sorghum, 20 to 40 percent of wheat, 3 to 5 percent of green tea leaves, 1 to 5 percent of green tea powder, 1 to 5 percent of dairy salt, 1 to 5 percent of chicken powder, 0.05 to 0.1 percent of sorbic acid, and 5 to 10 percent of water; the green tea-sorghum crispy rice is prepared by the following steps: (1), soaking for 15 to 30 minutes after green tea leaves are added into water and boiled, cooling, and filtering for removing the leaves and keeping a stock solution; (2), grinding the 30 to 50 percent of sorghum and 20 to 30 percent of wheat into powder, then blending by using the stock solution obtained in the step (1), adding the dairy salt, the chicken powder and the sorbic acid during the blending process, and finally preparing for obtaining a dough; (3), pressing into thin sheets by using a die, spreading the green tea powder onto the thin sheets, finally baking inside a baking oven at the temperature ranging from 210 GEG C to 230 DEG C for 5 to 10 minutes, and adopting a vacuum plastic bag for packaging. The green tea-sorghum crispy rice produced by the method in the invention, has a strong tea perfume, is unique in taste and is full-flavoured.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a green tea sorghum crisper. 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 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: 1. The raw materials are simple and the flavor is insufficient; Steaming or frying rice, soybeans or wheat is inconvenient to make and not suitable for promotion. Contents of the invention [0003] The...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L7/117
CPCA23L7/117A23L27/10A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 陆昱森
Owner SICHUAN LANYI TECH
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