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Preparation method of watermelon-flavored jam sandwich rice crust

A watermelon and jam technology, which is applied in food preparation, food shaping, food coating, etc., can solve problems such as complex production methods, limited nutritional value, and lack of flavor, so as to avoid nutrient loss and flavor changes, and improve production Efficiency, simple and efficient production method

Active Publication Date: 2014-08-06
中山美斯佳食品有限公司
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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 easy to cause more nutritional loss, 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

[0017] A kind of preparation method of watermelon-flavored jam sandwich crispy rice, it comprises the following steps:

[0018] 1) First peel the watermelon, remove the seeds, take the meat, put it into the beater to make watermelon sauce, filter, divide it into watermelon juice and watermelon residue, and set aside;

[0019] 2) Pour 0.65 kg of watermelon residue obtained in step 1) into a pan and stir-fry, add 0.137 kg of brown sugar, 0.21 kg of pectin powder and 0.0003 kg of citric acid to make watermelon flavored jam and set aside;

[0020] 3) Take 1.8 kg of watermelon juice obtained in step 1), add 4.1 kg of fragrant rice flour, 3.15 kg of wheat flour, 0.01 kg of citric acid, 0.24 kg of honey, 0.4 kg of cream and 0.3 kg of egg white, mix and stir to form a dough, divide the dough into small pieces, use a mold to press it into a dough with a thickness of 3 mm, set aside;

[0021] 4) Wrap the watermelon-flavored jam prepared in step 2) with the dough obtained in step 3), th...

Embodiment 2

[0024] A kind of preparation method of watermelon-flavored jam sandwich crispy rice, it comprises the following steps:

[0025] 1) First peel the watermelon, remove the seeds, take the meat, put it into the beater to make watermelon sauce, filter, divide it into watermelon juice and watermelon residue, and set aside;

[0026] 2) Pour 0.7 kg of watermelon residue obtained in step 1) into a pan and stir-fry, add 0.1 kg of brown sugar, 0.195 kg of pectin powder and 0.0005 kg of citric acid to make watermelon flavored jam for later use;

[0027] 3) Take 2 kg of watermelon juice obtained in step 1), add 4.5 kg of basmati rice flour, 2.5 kg of wheat flour, 0.01 kg of citric acid, 0.14 kg of honey, 0.5 kg of cream and 0.35 kg of egg white, mix and stir to form a dough, divide the dough into small pieces, use a mold to press it into a dough with a thickness of 3 mm, set aside;

[0028] 4) Wrap the watermelon-flavored jam prepared in step 2) with the dough obtained in step 3), then sl...

Embodiment 3

[0031] A kind of preparation method of watermelon-flavored jam sandwich crispy rice, it comprises the following steps:

[0032] 1) First peel the watermelon, remove the seeds, take the meat, put it into the beater to make watermelon sauce, filter, divide it into watermelon juice and watermelon residue, and set aside;

[0033] 2) Pour 0.6 kg of watermelon residue obtained in step 1) into a pan and stir-fry, add 0.148 kg of brown sugar, 0.25 kg of pectin powder and 0.0002 kg of citric acid to make watermelon flavored jam for later use;

[0034] 3) Take 2 kg of watermelon juice prepared in step 1), add 3.5 kg of basmati rice flour, 3.5 kg of wheat flour, 0.02 kg of citric acid, 0.1 kg of honey, 0.5 kg of cream and 0.38 kg of egg white, mix and stir to form a dough, divide the dough into small pieces, use a mold to press it into a dough with a thickness of 2 mm, set aside;

[0035] 4) Wrap the watermelon-flavored jam prepared in step 2) with the dough obtained in step 3), then sl...

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Abstract

The invention discloses a preparation method of watermelon-flavored jam sandwich rice crust. The preparation method comprises the following steps: (1) beating watermelons to form watermelon paste, and dividing the watermelon paste into watermelon juice and watermelon residues; (2) pouring the watermelon residues into a pan for stir-frying, and adding brown sugar, pectin powder and citric acid to prepare watermelon-flavored jam; (3) adding fragrant rice meal, wheat meal, citric acid, honey, cream and egg white into the watermelon juice, mixing to form a dough, dividing the dough into pieces, and pressing the pieces to form wrappers; (4) wrapping the watermelon-flavored jam with the wrappers to prepare the needed shapes, freezing, and baking, wherein the mass ratio of the watermelon-flavored jam to the wrappers is 1 : (1-2); and (5) cooling to the room temperature, and packaging in vacuum. The watermelon-flavored jam sandwich rice crust prepared by adopting the method has the advantages of being easy to prepare, rich in nutrition and unique in flavor.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing crispy rice sandwiched with watermelon-flavored jam. 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, lack of u...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/00A23L1/212A23L1/30A23P1/08A23L19/00
CPCA23L7/126A23L21/12A23L33/10A23P20/25A23V2002/00A23V2200/30A23V2300/20
Inventor 陆昱森
Owner 中山美斯佳食品有限公司
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