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Tea aroma rice crust and making method thereof

A production method and the technology of tea-flavored crispy rice, which are applied in food ingredients as taste improvers, food ingredients as odor improvers, food science, etc., can solve problems such as low nutritional content, too many additives, and difficulty in popularization. Achieve the effect of good uniform mixing, low production cost and rich taste

Inactive Publication Date: 2016-01-20
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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  • Tea aroma rice crust and making method thereof
  • Tea aroma rice crust and making method thereof
  • Tea aroma rice crust and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] In this example, the tea-flavored crispy rice is mainly made from the following raw materials in parts by weight: 35 parts of rice, 15 parts of mung beans, 10 parts of oatmeal, 10 parts of green tea seed oil, 2 parts of dried green tea, 5 parts of citrus peel, and 0.8 part of table salt . The green tea seed oil is tea seed oil extracted by cold pressing.

[0037] The production method is as follows:

[0038] S1: Weighing the above raw materials in parts by weight, grinding rice and mung beans into powder, and chopping dried green tea and citrus peel;

[0039] S2: Put the processed rice, mung beans, oatmeal, dried green tea, and citrus peels into a blender for stirring, and put green tea seed oil and salt in the middle to make the stirring evenly and form a dough;

[0040] S3: Put the dough into a rice crust mold for extrusion, and cut into dough sheets with a thickness of 3mm;

[0041] S4: The cut dough pieces fall to the baking belt set under the extrusion end of th...

Embodiment 2

[0044] In this example, the tea-flavored crispy rice is mainly made from the following raw materials in parts by weight: 40 parts of rice, 10 parts of mung beans, 15 parts of oatmeal, 8 parts of green tea seed oil, 1 part of dried green tea, 4 parts of citrus peel, and 0.8 part of table salt . The green tea seed oil is tea seed oil extracted by cold pressing.

[0045] The preparation method is the same as in Example 1.

Embodiment 3

[0047] In this example, the tea-flavored crispy rice is mainly made from the following raw materials in parts by weight: 40 parts of rice, 20 parts of mung beans, 10 parts of oatmeal, 10 parts of green tea seed oil, 3 parts of dried green tea, 4 parts of citrus peel, and 3 parts of honey , 3 parts of water chestnuts, 5 parts of crushed ice, and 1 part of table salt. The green tea seed oil is tea seed oil extracted by cold pressing.

[0048] The production method is as follows:

[0049] S1: Weighing the raw materials in the above parts by weight, grinding rice and mung beans into powder, and chopping dried green tea, citrus peels and water chestnuts;

[0050] S2: Put the processed rice, mung beans, oatmeal, dried green tea, citrus peel, water chestnuts, and crushed ice into the blender for stirring, and put green tea seed oil, honey, and salt in the middle, make the stirring evenly, and form a dough;

[0051] S3: put the dough into a rice crust mold for extrusion, and cut int...

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Abstract

The invention provides tea aroma rice crust. The tea aroma rice crust is prepared from, by weight, 25-45 parts of rice, 10-25 parts of mung beans, 5-15 parts of oatmeal, 5-15 parts of green tea seed oil, 1-5 parts of dry green tea, 1-5 parts of citrus peel and 0.3-1 part of salt. The green tea seed oil is tea seed oil pressed in a cold pressing method. A making method includes the steps that after corresponding raw materials are weighed, the raw materials are smashed into powder or shredded; the shredded raw materials are placed in a stirring machine to be evenly stirred and made into dough; the dough is placed in a rice crust mold to be extruded and cut into flour patches with the thickness being 2-5 mm; baking is performed through a baking strap; vacuum packaging is performed. The rice crust is safe to eat, high in nutrient content, and crisp and fresh in taste, is a pure natural green and healthy food, and is suitable for popularization.

Description

technical field [0001] The invention relates to a food, in particular to a tea-flavored crispy rice and a method for making the tea-flavored crispy rice. 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 sold in the market are made of raw materials such as rice, 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117
CPCA23V2002/00A23V2200/14A23V2200/15
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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