Manufacturing method for Liping xianghe sticky-rice popcorn

Abstract

The invention discloses a manufacturing method for Liping xianghe sticky-rice popcorn. The method comprises steps of: (1) cooking Liping xianghe sticky rice, and reserving for further use; (2) weaving a bamboo skin ring by using bamboo skin strips, putting the sticky rice in the bamboo skin ring when the stick rice is still hot, compacting and shaping; (3) baking a sticky rice cake; (4) frying with camellia oil to obtain rice popcorn; and (5) sealing and storing the rice popcorn after the rice popcorn is cooled and aired. A stainless steel steamer used in the method is safe, hygienic and durable and is stable in property. Rice rings are replaced by the stick rice cake and the bamboo skin ring is used as a shaping tool, and therefore the cake has definite height and diameter range, uniform thickness and uniform drying degree, and can be heated uniformly in the frying process. No sugar is added in the manufacturing process of the rice popcorn, so that the popcorn is more beneficial to human health. Drying time is short and drying effects are good, thus shortening the production period, improving the production efficiency and avoiding influences and pollution from the environment so that the quality of the rice popcorn is stable. The camellia oil is used for frying, and therefore the oil smoke is little, a coordinated fragrance can be obtained and the rice popcorn has high quality.

Description

technical field [0001] The invention relates to a preparation method of Liping Xianghe glutinous rice flower. Background technique [0002] Rice flower is a fried glutinous food obtained by frying glutinous rice. In the prior art, rice crackers are added with white sugar and fried to make rice crackers, such as a kind of rice crackers disclosed in CN101822305 and a preparation method thereof. Another example is the production method of crispy rice crackers, including steaming, ring making, drying, sugaring and frying. To make crispy rice flower, the main method is to wash high-quality glutinous rice with clean water for 2 to 3 times, spread it evenly on a steamer covered with white gauze, 5 to 10 cm thick, and then cook it into granular glutinous rice; remove the steamed glutinous rice from the steamer Take it out, and make a rice ring while it is hot. Generally, it is better to be round. After 3 to 5 days, the rice ring hardens and the rice grains become hard and brittle...

AI Technical Summary

Problems solved by technology

First of all, the steamer used for steaming glutinous rice is not durable, and it is not very hygienic to put glutinous rice on white gauze, because the harmful substances produced by white gauze for a long time are unpredictable, and disinfection alone may not be able to achieve the desired effect, especially in In the case of high-temperature cooking, glutinous rice is easy to react with certain chemical components in white gauze

Secondly, the uneven thickness of the rice rings can easily lead to different degrees of dryness, and uneven heating during frying, which affects the frying effect and the crispness of rice crackers

Third, adding sugar once a day during the drying process of the rice ring, although it can play a role in sweetening, but because the sugar water is sticky, it is easy to absorb dust in the air during the drying process, polluting the rice ring; The ring drying time is longer and is greatly affected by the environment. The quality of the prepared rice flower products is unstable, resulting in an excessively long production cycle, which is not conducive to the production and development of rice flower

Finally, peanut oil is used for frying, although a certain fragrance can be obtained, but because peanut oil has a heavier taste and more oily smoke, it is not conducive to production operations; and it contains arachidonic acid itself, which has more chances of triggering allergic physiological reactions. Easy to oxidize, its fried products are dark in color and not easy to store for a long time

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