Sorghum rice crusts and making method thereof

A production method and technology of sorghum pot, applied in the field of sorghum pot, can solve problems such as low nutritional content, excessive addition of additives, lack of rice flavor, etc., and achieve the effect of good uniform mixing, low production cost, and comprehensive and rich nutritional components

Inactive Publication Date: 2016-01-13
NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In response to the above defects, some businesses currently choose to bake rice crackers, but baked rice crackers also have a series of problems such as hard quality, lack of rice aroma, poor taste, too many additives such as pigments and flavoring agents, and low nutritional content. problems, making traditional folk cuisines face bottlenecks and difficult to promote

Method used

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  • Sorghum rice crusts and making method thereof
  • Sorghum rice crusts and making method thereof
  • Sorghum rice crusts and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] In this embodiment, sorghum crispy rice is mainly made of the following raw materials in parts by weight: 40 parts of sorghum, 10 parts of millet, 10 parts of wheat, 5 parts of red date powder, 8 parts of rapeseed oil, 5 parts of citrus peel, 0.5 part of table salt, The rapeseed oil is a cold-pressed oil extracted by a cold-pressing method.

[0036] The production method is as follows:

[0037] S1: weighing each raw material in the above parts by weight, grinding sorghum, millet, and wheat into powder, and chopping orange peel;

[0038] S2: Put the processed sorghum, millet, wheat, citrus peel and red date powder into the blender for stirring, put rapeseed oil and salt in the middle, make the stirring evenly, and form a dough;

[0039] S3: Put the dough into a rice crust mold for extrusion, and cut into dough sheets with a thickness of 6 mm;

[0040] S4: The cut dough pieces fall to the baking belt set under the extrusion end of the rice crust mold, set the baking tem...

Embodiment 2

[0043] In this embodiment, sorghum crispy rice is mainly made of the following raw materials in parts by weight: 35 parts of sorghum, 15 parts of millet, 10 parts of wheat, 8 parts of red date powder, 10 parts of rapeseed oil, 5 parts of citrus peel, 0.5 part of table salt, The rapeseed oil is a cold-pressed oil extracted by a cold-pressing method.

[0044] The preparation method is the same as in Example 1.

Embodiment 3

[0046] In this embodiment, sorghum crispy rice is mainly made of the following raw materials in parts by weight: 35 parts of sorghum, 15 parts of millet, 15 parts of wheat, 5 parts of red date powder, 12 parts of rapeseed oil, 5 parts of citrus peel, 5 parts of honey, 5 parts of crushed ice, 1 part of table salt, and the rapeseed oil is a cold-pressed oil extracted by a cold-pressing method.

[0047] The production method is as follows:

[0048] S1: weighing each raw material in the above parts by weight, grinding sorghum, millet, and wheat into powder, and chopping orange peel;

[0049] S2: Put the processed sorghum, millet, wheat, citrus peel, red date powder, and crushed ice into a blender for stirring, put rapeseed oil, honey, and salt in the middle, make the stirring evenly, and form a dough;

[0050] S3: putting the dough into a rice crust mold for extrusion, and cutting into dough sheets with a thickness of 5mm;

[0051] S4: The cut dough pieces fall to the baking bel...

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PUM

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Abstract

The invention provides sorghum rice crusts. The sorghum rice crusts are mainly made from the following raw materials in parts by weight: 25-45 parts of sorghum, 10-25 parts of millet, 5-15 parts of wheat, 1-10 parts of red jujube powder, 6-12 parts of rapeseed oil, 1-5 parts of orange peel and 0.3-1 part of table salt, and the rapeseed oil is cold pressing oil pressed by a cold pressing method. The making method comprises the following steps of weighing the corresponding raw materials, and grinding the weighed raw materials into powder or cutting up the weighed raw materials; putting the powder or the raw materials which are cut up into a stirrer, and uniformly stirring the powder or the cut raw materials so as to obtain dough; putting the dough into a rice crust mold to be extruded out, and cutting the extruded dough into dough sheets of which the thicknesses are 4-7mm; baking the dough sheets with a baking belt; and vacuum packing the baked dough sheets. The rice crusts are safe to eat, high in the content of nutrient components, crisp and fresh in mouth feel, purely natural green healthy foods, and suitable for popularization.

Description

technical field [0001] The invention relates to a food, in particular to a sorghum crisper and a method for making the sorghum crisper. Background technique [0002] Crispy rice originated from the folk snacks of the Han nationality in my country. It originally refers to a layer of rice grains that stick to the pot and coke into lumps when the rice is stewed. It is deeply loved by people because of its crispy, crispy taste and rich nutrition. Most of the rice crackers currently on the market are made from raw materials such as sorghum, soybeans, and mung beans, which are fried at high temperature and added with various flavoring agents, preservatives and other additives. The nutritional components are severely damaged, and long-term use is harmful to the human body. The market is limited. [0003] In response to the above defects, some businesses currently choose to bake rice crackers, but baked rice crackers also have a series of problems such as hard quality, lack of rice ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/30
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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