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A kind of preparation method of strawberry fruity rice cracker

A technology of strawberry fruit and crispy rice, which is applied in the direction of food science, etc., can solve the problems of few raw materials, single taste, and lack of nutrition in food, and achieve the effect of improving production efficiency, avoiding nutrient loss and flavor change, and making the production method simple and efficient

Inactive Publication Date: 2016-04-27
仝连民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of crispy rice using strawberry, oatmeal powder, cornstarch etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Weigh 5kg of fresh strawberries, pick and wash them, cut them into 3mm strawberry slices, then put the strawberry slices into a pickling container for pickling, put a layer of strawberry slices and sprinkle a layer of sugar during pickling, Be a unit in the described manner, put 15 units, marinate for 3 hours, and used white sugar is 0.29kg.

[0017] (2) Put the marinated strawberry slices into a stainless steel pot for simmering. During the cooking process, add 0.1kg of maltose, 0.005kg of citric acid, and 0.5kg of cornstarch in turn, and stir while cooking. Cook for 15 minutes, boil into strawberry jam and set aside.

[0018] (3) Weigh 2.58kg of oatmeal powder, 0.5kg of egg white, 0.1kg of maltose, and 0.005kg of citric acid, mix them with 0.92kg of water, mix them evenly, and then make a mud; use a mold to press the mud into a hollow cuboid shell, hollow cuboid shell The dimensions are: length 25mm, width 10mm, height 5mm, wall thickness 2mm, put the shell into ...

Embodiment 2

[0022] (1) Weigh 5.72kg of fresh strawberries, pick and clean them, cut them into 4mm strawberry slices, and then put the strawberry slices into a pickling container for pickling. When pickling, spread a layer of strawberry slices and sprinkle a layer of sugar The method is to spread a layer of strawberry slices and sprinkle a layer of white sugar as a unit, place 20 units, marinate for 5 hours, and use 0.6kg of white sugar.

[0023] (2) Put the marinated strawberry slices into a stainless steel pot for simmering. During the cooking process, add 0.24kg of maltose, 0.01kg of citric acid, and 0.1kg of cornstarch in turn, and stir while cooking. Cook for 25 minutes, boil into strawberry jam and set aside.

[0024] (3) Mix 1.5kg of oatmeal powder, 0.3kg of egg white, 0.24kg of maltose, and 0.01kg of citric acid, add 1.28kg of water for stirring, and then make a mud; use a mold to press the mud into a spherical shell, and the size of the spherical shell is: The diameter is 10 mm, ...

Embodiment 3

[0028] (1) Weigh 4.57kg of fresh strawberries, pick and clean them, cut them into 5mm strawberry slices, then put the strawberry slices into a pickling container for pickling, and spread a layer of strawberry slices and sprinkle a layer of sugar The method is to spread a layer of strawberry slices and sprinkle a layer of white sugar as a unit, place 25 units, marinate for 4 hours, and use 1 kg of white sugar.

[0029] (2) Put the marinated strawberry slices into a stainless steel pot for simmering. During the cooking process, add 0.3kg of maltose, 0.015kg of citric acid, and 0.4kg of cornstarch in turn, and stir while cooking. Cook for 20 minutes, boil into strawberry jam and set aside.

[0030] (3) Weigh 2kg of oatmeal powder, 0.4kg of egg white, 0.3kg of maltose, and 0.015kg of citric acid to mix and add 1kg of water to stir evenly, and then make a mud; use a mold to press the mud into a hollow cuboid shell, and each part of the hollow cuboid shell The dimensions are: lengt...

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PUM

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Abstract

Strawberry fruit-flavored rice crust is prepared by the following steps: picking and washing strawberries, then cutting into strawberry slices, then putting the strawberry slices into a pickling container for pickling, and pickling for 3 to 5 hours; putting the pickled strawberry slices into a pot, boiling, in the boiling process, successively adding maltose, citric acid and corn starch, boiling while stirring, boiling for 15 to 25 minutes, and boiling into a strawberry sauce for standby application; mixing an oatmeal powder, egg white, maltose and citric acid, adding water, stirring, and then beating into mud; pressing the mud into a hollow cuboid outer shell or a hollow sphere outer shell with a mold, putting the outer shell in a freezing box with the temperature of -10 to -30 DEG C, and freezing for 10 to 30 minutes; injecting the strawberry sauce into the outer shell, then putting into a baking oven with the temperature of 220 to 270 DEG C, and baking for 5 to 10 minutes; and carrying out vacuum package. The technical problems in the prior art that varieties of raw materials are few, the taste is single and food is lack of nutrition are solved.

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 Patents(China)
IPC IPC(8): A23L7/13A23L21/12
CPCA23L7/135A23L21/12
Inventor 陆昱森
Owner 仝连民