Method for making banana-flavored rice crust

A production method and banana technology are applied in the production field of rice noodles, which can solve the problems of complex production method, lack of flavor, limited nutritional components, etc., and achieve the effects of simple and efficient production method, avoiding nutrient loss and flavor change, and improving production efficiency.

Inactive Publication Date: 2014-07-16
南通盛鑫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people's requirements for daily food continue to increase. While paying attention to nutritional balance, they also pursue the unique flavor of food. Currently, there are fewer varieties of raw materials for crispy rice on the market, and the nutritional content has certain limitations. In the production of crispy rice It is easy to cause more nutritional loss in the process, and it also lacks unique flavor, and the production method is relatively complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of banana fruity rice cracker, it is prepared by following steps:

[0017] (1) Peel the fresh bananas, cut them into slices with a thickness of 5mm, soak them in 0.5g / l citric acid solution for 5 minutes; place the banana slices outside in the sun for 2 days to make dried bananas, and then dry the bananas Beat into 90 mesh banana powder;

[0018] (2) Beat the oatmeal into 90-mesh oatmeal powder;

[0019] (3) Weigh 5kg of banana powder, 2kg of oatmeal powder, 1.15kg of fresh milk, 1.5kg of glutinous rice flour, 0.3kg of honey, and 0.05kg of potassium sorbate, and make dough raw materials together. Press it into a mold to make a 2mm thin slice, then put it in a 200°C oven and bake for 10 minutes;

[0020] (4) Weigh 0.25kg of banana powder and 0.025kg of saccharin, mix well, and sprinkle a layer on the baked banana fruity crispy crust; the specific dosage can be adjusted according to the actual taste requirements.

[0021] (5) Vacuum packagi...

Embodiment 2

[0023] A kind of preparation method of banana fruity rice cracker, it is prepared by following steps:

[0024] (1) Peel fresh bananas, cut them into slices with a thickness of 10mm, and soak them in 0.89g / l citric acid solution for 10 minutes; place the banana slices outside in the sun for 3 days to make dried bananas, and then dry the bananas Beat into 100 mesh banana powder;

[0025] (2) Break the oatmeal into 100 mesh oatmeal powder;

[0026] (3) Weigh 6kg of banana powder, 1.8kg of oatmeal powder, 1.08kg of fresh milk, and 1k of glutinous rice flour, and bake in an oven at 230°C for 10 minutes;

[0027] (4) Weigh 0.3kg of banana powder and 0.012kg of saccharin, mix well, and sprinkle a layer on the baked banana fruity crispy crust; the specific dosage can be adjusted according to the actual taste requirements.

[0028] (5) Vacuum packaging.

Embodiment 3

[0030] A kind of preparation method of banana fruity rice cracker, it is prepared by following steps:

[0031] (1) Peel the fresh bananas, cut them into slices with a thickness of 8mm, and soak them in 0.7g / l citric acid solution for 7 minutes; place the banana slices outside for 3 days to dehydrate to make dried bananas, and then dry the bananas Dried into 80-mesh banana powder;

[0032] (2) Beat the oatmeal into 80 mesh oatmeal powder;

[0033] (3) Weigh 5.5kg of banana powder, 1.6kg of oatmeal powder, 1.2kg of fresh bus milk, 1.4kg of glutinous rice flour, 0.27kg of honey, and 0.03kg of potassium sorbate, and mix them together to form dough materials. Press into the mold to make 4mm thin slices, bake in an oven at 220°C for 9 minutes;

[0034] (4) Weigh 0.275kg of banana powder and 0.014kg of saccharin, mix well, and sprinkle a layer on the baked banana fruity crispy crust; the specific dosage can be adjusted according to the actual taste requirements.

[0035] (5) Vacuu...

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PUM

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Abstract

The invention discloses a method for making banana-flavored rice crust. The method comprises the following steps: (1) peeling bananas, cutting the bananas into banana chips which are 5-10 millimeters thick, soaking the banana chips in a 0.5-0.89g / l citric acid solution for 5-10 minutes, airing the banana chips outdoors to make dried bananas, and pulverizing the dried bananas; (2) pulverizing oatmeal; (3) kneading the banana powder together with oatmeal powder, fresh milk, glutinous rice flour, honey and potassium sorbate to obtain a dough raw material, pressing the dough raw material into a mold, slicing into pieces of 2-4 millimeters in thicknesses, and baking in a baking oven of 200-230 DEG C for 5-10 minutes; (4) uniformly stirring the banana powder and saccharin to form a mixture, and spreading a layer of mixture onto the baked banana-flavored rice crust; and (5) packing in vacuum. The method has the beneficial effects that the nutrient loss and flavor change of bananas in a making process are effectively avoided, and a novel flavor food, which is abundant in nutrients and suitable for both old and young, is provided for the market. Meanwhile, the method is simple and efficient, and the production efficiency is increased greatly.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making crispy rice. 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 flour, starch and flavoring seasonings. Crispy rice is convenient to eat and easy to digest. It can be called snack food or table delicacy. [0003] With the improvement of living standards, people's requirements for daily food continue to increase. While paying attention to nutritional balance, they also pursue the unique flavor of food. Currently, there are fewer varieties of raw materials for crispy rice on the market, and the nutritional content has certain limitations. In the production of crispy rice In the process, it is easy to cause more nutritional loss, and it also lacks unique flavor, and the production method is r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30
CPCA23L7/135A23L33/10Y02A40/90
Inventor 陆昱森
Owner 南通盛鑫食品有限公司
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