Method for preparing rice crust with hami melon flavor
A technology for cantaloupe and rice noodles, applied in the field of preparation of cantaloupe-flavored rice noodles, can solve the problems of complex production method, limited nutritional value, lack of unique flavor, etc., and achieve the effect of simple and efficient production method and improved production efficiency.
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Embodiment 1
[0016] A preparation method of cantaloupe-flavored crispy rice, which is prepared by the following steps:
[0017] 1) First peel the cantaloupe, remove the pulp (including seeds), cut the cantaloupe into 25mm thin slices, then soak the cantaloupe slices in 1g / l citric acid solution for 5 minutes, then place the cantaloupe slices in a commercially available Fry and dehydrate in the fryer, remove and drain the oil to obtain dried cantaloupe, and finally crush or grind the dried cantaloupe into dried cantaloupe powder for later use; the oil temperature of the fryer is 150°C, and the drying time is 35 minutes .
[0018] 2) Black rice and indica rice are made into black rice flour and indica rice flour for later use;
[0019] 3) Mix the dried cantaloupe powder prepared in step 1) and the black rice flour prepared in step 2), add pasteurized fresh milk and stir well, then add the indica rice flour prepared in step 2), and add honey, potassium sorbate and ingredients Dough raw mate...
Embodiment 2
[0022] A preparation method of cantaloupe-flavored crispy rice, which is prepared by the following steps:
[0023] 1) First peel the cantaloupe, remove the pulp (including seeds), cut the cantaloupe into 15mm thin slices, then soak the cantaloupe slices in 0.6g / l citric acid solution for 8 minutes, and then place the cantaloupe slices in deep-fried Fry and dehydrate in the machine, remove and drain the oil to obtain dried cantaloupe, and finally crush the dried cantaloupe into dried cantaloupe powder for later use; the oil temperature of the fryer is 250°C, and the drying time is 15 minutes.
[0024] 2) Black rice and indica rice are made into black rice flour and indica rice flour for later use;
[0025] 3) Mix the dried cantaloupe powder prepared in step 1) and the black rice flour prepared in step 2), add fresh milk and stir well, then add the indica rice flour prepared in step 2), and add honey, potassium sorbate and dough ingredients The percentage by weight of each comp...
Embodiment 3
[0028] A preparation method of cantaloupe-flavored crispy rice, which is prepared by the following steps:
[0029] 1) First peel the cantaloupe, remove the pulp (including seeds), cut the cantaloupe into 15mm thin slices, then soak the cantaloupe slices in 0.6g / l citric acid solution for 8 minutes, and then place the cantaloupe slices in deep-fried Fry and dehydrate in the machine, remove and drain the oil to obtain dried cantaloupe, and finally crush the dried cantaloupe into dried cantaloupe powder for later use; the oil temperature of the fryer is 250°C, and the drying time is 15 minutes.
[0030] 2) Black rice and indica rice are made into black rice flour and indica rice flour for later use;
[0031] 3) Mix the dried cantaloupe powder prepared in step 1) and the black rice flour prepared in step 2), add fresh milk and stir well, then add the indica rice flour prepared in step 2), and add honey, potassium sorbate and dough ingredients The percentages by weight of each com...
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