Method for preparing pineapple-flavor rice crust

A technology of pineapple and crispy rice, which is applied in the field of preparation of pineapple-flavored crispy rice, can solve the problems of lack of unique flavor, complex production method, and hard taste of crispy rice, and achieve the effect of simple and efficient production method, better taste and uniform taste

Active Publication Date: 2014-07-16
山东玉泉食品有限公司
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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 are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor and taste of food. At present, there are fewer varieties of raw materials for crispy rice on the market, and their nutritional value has certain limitations. The production process of crispy rice is likely to cause more nutritional loss and lack of unique flavor. In addition, some crispy rice still has problems such as hard taste and uneven taste, and the production method is relatively complicated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of pineapple-flavored crispy rice, which comprises the following steps:

[0019] 1) First peel the fresh pineapple, cut it into 6 mm thick pineapple slices, then soak it in citric acid solution with a concentration of 0.5g / l for 10 minutes, take it out and put it in a strainer to drain, and place the pineapple slices at a temperature of Freeze at -30°C for 0.5 hours, crush the frozen pineapple lumps into powder;

[0020] 2) Grind 1.5 kg of naked oats and 1.3 kg of millet into 1.5 kg of naked oats powder and 1.3 kg of millet flour respectively, add 5 kg of powdered pineapple prepared in step 1), and then add 1.2 kg of ice cubes frozen in water Crushed ice, 0.7 kg of fresh milk, 0.25 kg of honey, 0.02 kg of saccharin, 0.03 kg of potassium sorbate, mixed together and stirred into dough materials;

[0021] 3) Press the dough raw material prepared in step 2) into a food mold for compaction, cut into slices with a thickness of 3 mm, and then bake in an o...

Embodiment 2

[0024] A preparation method of pineapple-flavored crispy rice, which comprises the following steps:

[0025] 1) Peel the fresh pineapple first, cut it into 10 mm thick pineapple slices, then soak it in citric acid solution with a concentration of 1.0g / l for 10 minutes, take it out and put it in a strainer to drain, and place the pineapple slices at a temperature of Freeze at -20°C for 1.5 hours, crush the frozen pineapple lumps into powder;

[0026] 2) Grind 1.8 kg of naked oats and 1.2 kg of millet into 1.8 kg of naked oats flour and 1.2 kg of millet flour respectively, add 5.5 kg of powdered pineapple prepared in step 1), and then add 1.1 kg of ice cubes frozen in water Crushed ice, 1 kg of fresh milk, 0.35 kg of honey, 0.02 kg of saccharin, 0.03 kg of potassium sorbate, mixed together and stirred into dough materials;

[0027] 3) Press the dough raw material prepared in step 2) into a food mold for compaction, cut into slices with a thickness of 3 mm, and then bake in an o...

Embodiment 3

[0030] A preparation method of pineapple-flavored crispy rice, which comprises the following steps:

[0031] 1) Peel the fresh pineapple first, cut it into 10 mm thick pineapple slices, then soak it in citric acid solution with a concentration of 1.0g / l for 10 minutes, take it out and put it in a strainer to drain, and place the pineapple slices at a temperature of Freeze at -40°C for 1.5 hours, crush the frozen pineapple lumps into powder;

[0032] 2) Grind 2 kg of naked oats and 1 kg of millet into 2 kg of naked oats powder and 1 kg of millet flour respectively, add 5 kg of powdered pineapple prepared in step 1), and then add 0.7 kg of ice cubes frozen in water Crushed ice, 1 kg of fresh milk, 0.25 kg of honey, 0.02 kg of saccharin, 0.03 kg of potassium sorbate, mixed together and stirred into dough materials;

[0033] 3) Press the dough raw material prepared in step 2) into a food mold for compaction, cut into slices with a thickness of 5 mm, and then bake in an oven at 22...

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PUM

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Abstract

The invention discloses a method for preparing pineapple-flavor rice crust. The method comprises the following steps: (1) preparing the pineapple into powder; (2) respectively grinding hulless oat and millet into hulless oat powder and millet powder, adding the powdery pineapple prepared in the step (1), adding broken ice formed by breaking ice blocks frozen by water, fresh milk, honey, saccharin and potassium sorbate, mixing together and stirring to form paste raw materials, wherein the paste raw materials consist of the following components in percentage by weight: 45-55 percent of powdery pineapple, 5-10 percent of fresh milk, 10-20 percent of hulless oat powder, 5-15 percent of millet powder, 1-5 percent of honey, 0.2-0.5 percent of potassium sorbate, 5-15 percent of broken ice and 0.2-0.5 percent of saccharin; and (3) pressing the paste raw materials prepared in the step (2) into a food mold for compacting, slicing and baking in an oven. The pineapple-flavor rice crust prepared by the method has the characteristics of simplicity in manufacturing, rich nutrition and unique flavor.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing pineapple-flavored 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 noodles, starch and flavoring seasonings. The crispy rice is convenient to eat and easy to digest, and can be a snack food or a table delicacy. [0003] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor and taste of food. At present, there are fewer varieties of raw materials for crispy rice on the market, and their nutritional value has certain limitations. The production process of crispy rice is likely to cause more nutritional loss and lack of unique flavor. In a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/212A23L19/00
CPCA23L7/135A23L19/01
Inventor 陆昱森
Owner 山东玉泉食品有限公司
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