The preparation method of mango-flavored crispy rice

A technology for mango and rice noodles is applied in the field of preparation of mango-flavored rice noodles, which can solve the problems of lack of unique flavor, complicated preparation method, and hard taste of rice noodles, and achieve the effects of simple and efficient preparation method, better taste and uniform taste.

Inactive Publication Date: 2015-11-18
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 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

[0019] A preparation method of mango-flavored crispy rice, which comprises the following steps:

[0020] 1) First peel the fresh mango and take the flesh, cut it into diced mangoes of 6mm×6mm×6mm, soak it in citric acid solution with a concentration of 0.5.0g / l for 10 minutes, take it out and put it in a strainer to drain. Ding is placed in a temperature of -10 ℃ and frozen for 1.5 hours, and the frozen mango lumps are broken into powder;

[0021] 2) Grinding 1.8 kilograms of red rice and 1.2 kilograms of organic rice into 1.8 kilograms of red rice flour and 1.2 kilograms of organic rice flour respectively with a commercially available milling machine;

[0022] 3) Mix 5 kg of powdered mango obtained in step 1) with 1.8 kg of red rice flour and 1.2 kg of organic rice flour obtained in step 2), and then add 1.3 kg of crushed ice cubes frozen in water. Ice, 0.3 kg of fresh milk, 0.35 kg of honey, 0.03 kg of saccharin, 0.02 kg of potassium sorbate, stirred into dough materials; ...

Embodiment 2

[0026] A preparation method of mango-flavored crispy rice, which comprises the following steps:

[0027] 1) First peel the fresh mango and take the flesh, cut it into 8mm×8mm×8mm diced mangoes, 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 put the diced mangoes Freeze at -10°C for 1 hour, crush the frozen mango lumps into powder;

[0028] 2) Grinding 1.5 kilograms of red rice and 1.3 kilograms of organic rice into 1.5 kilograms of red rice flour and 1.3 kilograms of organic rice flour with a commercially available milling machine;

[0029] 3) 5.5 kilograms of powdered mangos obtained in step 1) are mixed with 1.5 kilograms of red rice flour and 1.3 kilograms of organic rice flours prepared in step 2), and then 1 kilogram of crushed ice, 0.5 kilogram of fresh milk, 0.15 kilogram of honey, 0.03 kg of saccharin, 0.02 kg of potassium sorbate, stirred into dough materials;

[0030] 4) Press t...

Embodiment 3

[0033] A preparation method of mango-flavored crispy rice, which comprises the following steps:

[0034] 1) First peel the fresh mango and take the flesh, cut it into 10mm×10mm×10mm diced mango, then soak it in citric acid solution with a concentration of 1.0g / l for 15 minutes, take it out and put it in a strainer to drain, and put the diced mango Freeze at -5°C for 2 hours, crush the frozen mango lumps into powder;

[0035] 2) Grinding 2 kilograms of red rice and 1 kilogram of organic rice into 2 kilograms of red rice flour and 1 kilogram of organic rice flour with a commercially available milling machine;

[0036] 3) Mix 4.5 kg of powdered mango obtained in step 1) with 2 kg of red rice flour and 1 kg of organic rice flour obtained in step 2), and then add 1.5 kg of crushed ice cubes frozen in water. Ice, 0.5 kg of fresh milk, 0.45 kg of honey, 0.03 kg of saccharin, 0.02 kg of potassium sorbate, stirred into dough materials;

[0037] 4) Press the dough material prepared in...

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PUM

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Abstract

The invention discloses a preparation method of mango-flavor rice crust. The preparation method comprises the following steps: (1) preparing mangoes into powder; (2) grinding red rice and organic rice into red rice flour and organic rice flour respectively; (3) mixing the mango powder, the red rice flour and the organic rice flour, adding crushed ice formed by crushing ice blocks frozen by water, fresh milk, honey, saccharine and potassium sorbate and stirring to form dough, wherein the dough is prepared from the following components in percentage by weight: 45%-55% of mango powder, 1%-5% of fresh milk, 10%-20% of red rice flour, 5%-15% of organic rice flour, 1%-5% of honey, 0.2%-0.5% of potassium sorbate, 5%-15% of crushed ice, and 0.2%-0.5% of saccharin; and (4) pressing the dough obtained in the step (3) into a mold, compacting, slicing and baking in an oven. The prepared mango-flavor rice crust has the characteristics of simplicity in preparation, rich nutrition and special flavor.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing mango-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 addit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/212A23L19/00
CPCA23L7/135A23L19/01
Inventor 陆昱森
Owner 南通盛鑫食品有限公司
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