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Processing method for coarse cereal rice crust

A processing method and technology for rice noodles, which are applied in the field of processing miscellaneous grain rice noodles, can solve the problems of long time required, complicated production methods, bad taste, etc., and achieve the effects of rich nutrition, crisp texture and good taste.

Active Publication Date: 2014-05-28
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the prepared crispy rice has a certain traditional flavor, due to the simple ingredients, the crispy crispy texture is hard, neither crispy nor crispy, and the taste is not good, so it is not suitable for direct consumption. The disclosed production method is also complicated and takes a long time

Method used

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  • Processing method for coarse cereal rice crust
  • Processing method for coarse cereal rice crust
  • Processing method for coarse cereal rice crust

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment relates to a processing method of miscellaneous grain crispy rice, comprising the following steps:

[0025] Step 1, ingredients according to the following proportions:

[0026] 90 kg of rice,

[0027] Oats 3.0 kg,

[0028] Corn 3.0 kg,

[0029] buckwheat 3.0 kg,

[0030] Black sesame 1.0 kg;

[0031] Step 2, add the above ingredients to the rice steaming tray according to the volume ratio of 1:1 with water, stir and mix evenly, and then put it into the steamer;

[0032] Step 3, steaming: turn on the rice steamer, first steam for 1.5 hours, then stew for 10 minutes;

[0033] Step 4, cooling: take out the rice steaming tray and put it on a cooling rack to cool for 4 minutes, then turn it upside down and cool for 3 minutes until the temperature in the rice steaming tray drops to 40°C;

[0034] Step 5, stirring: Add the ingredients rice, oats, corn, buckwheat, and black sesame into the blender according to the ratio of step 1, first stir at a low speed...

Embodiment 2

[0042] This embodiment relates to a processing method of miscellaneous grain crispy rice, comprising the following steps:

[0043] Step 1, ingredients according to the following proportions:

[0044] 93 kg of rice,

[0045] Oats 1.8 kg,

[0046] Corn 1.8 kg,

[0047] buckwheat 2.6 kg,

[0048] Black sesame 0.8 kg;

[0049] Step 2, add the above ingredients to the rice steaming plate according to the volume ratio of 1.05:1 to water, stir and mix evenly, and then put it into the steamer;

[0050] Step 3, steaming: Turn on the rice steamer, first steam for 1.25 hours, then stew for 12 minutes;

[0051] Step 4, cooling: take out the rice steaming tray and place it on a cooling rack to cool for 3 minutes, then turn it upside down and cool for 4 minutes until the temperature in the rice steaming tray drops to 35°C;

[0052] Step 5, stirring: Add the ingredients rice, oats, corn, buckwheat, and black sesame into the blender according to the ratio of step 1, first stir at a low ...

Embodiment 3

[0060] This embodiment relates to a processing method of miscellaneous grain crispy rice, comprising the following steps:

[0061] Step 1, ingredients according to the following proportions:

[0062] 95 kg of rice,

[0063] Oats 1.1 kg,

[0064] Corn 1.0 kg,

[0065] buckwheat 2.0 kg,

[0066] Black sesame 0.9 kg;

[0067] Step 2, add the above ingredients to the rice steaming tray according to the volume ratio of 1.1:1 to water, stir and mix evenly, and then put it into the steamer;

[0068] Step 3, steaming: Turn on the rice steamer, first steam for 1.5 hours, then stew for 15 minutes;

[0069] Step 4, cooling: take out the rice steaming tray and place it on a cooling rack to cool for 2 minutes, then turn it upside down and cool for 5 minutes until the temperature in the rice steaming tray drops to 30°C;

[0070] Step 5, stirring: Add the ingredients rice, oats, corn, buckwheat, and black sesame into the blender according to the ratio of step 1, first stir at a low speed...

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Abstract

The invention relates to a processing method for coarse cereal rice crust. The processing method comprises the following steps: step 1, performing batching of the following components in percentage by weight: 85 to 95% of rice, 1.0 to 3.0% of oat, 1.0 to 3.0% of corn, 2.0 to 2.5% of buckwheat and 0.8 to 1.0% of black sesame, and the sum of the raw materials is 100%; step 2, mixing; step 3, stewing; step 4, cooling; step 5, stirring; step 6, shaping; step 7, baking: baking according to seven temperature zones and four periods, wherein the seven temperature zones are respectively a first temperature zone at 85 to 95 DEG C, a second temperature zone at 125 to 135 DEG C, a third temperature zone at 235 to 245 DEG C, a fourth temperature zone at 275 to 285 DEG C, a fifth temperature zone at 235 to 245 DEG C, a sixth temperature zone at 195 to 205 DEG C, a seventh temperature zone at 155 to 165 DEG C; step 8, cooling so as to obtain the rice crust. The coarse cereal rice crust provided by the invention is good in taste, crisp, rich in nutrition and suitable for being eaten directly.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of miscellaneous grain crispy rice. Background technique [0002] Crispy rice is a layer of scorched rice hardened on the bottom of the pot when the rice is stewed. It has a certain burnt aroma and crispness, and is a kind of food that is very popular among people. According to different raw materials, various flavors of rice crackers can be produced, such as rice rice crackers, millet rice crackers, corn rice crackers and so on. This kind of crispy rice lacks the unique flavor of traditional crispy rice and cannot satisfy people's requirements for original flavor of crispy rice. [0003] The Chinese patent document (the publication number is CN1071313A, and the publication date is April 28, 1993) discloses a "method for making rice crackers", in which rice and water are placed in a container with a ratio of 1:1 to heat and boil, and the When the rice grains are i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/13
CPCA23L5/13A23L5/15A23L7/135A23L33/00A23P30/20A23P30/40
Inventor 陈丽华
Owner ANHUI TRUELOVE FOODS
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