Rice crust with fragrance of sunflower seeds and preparation method of rice crust

A production method and technology of sunflower seeds, applied in food science and other fields, can solve the problems of low nutritional content, excessive additives, hard rice crust, etc., and achieve the effect of good uniform mixing, low production cost, and fresh flavor

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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  • Rice crust with fragrance of sunflower seeds and preparation method of rice crust
  • Rice crust with fragrance of sunflower seeds and preparation method of rice crust
  • Rice crust with fragrance of sunflower seeds and preparation method of rice crust

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] In this embodiment, the sunflower seed-flavored crispy rice is mainly made from the following raw materials in parts by weight: 40 parts of rice, 10 parts of corn, 15 parts of barley, 3 parts of sunflower kernels, 3 parts of pine nut kernels, 10 parts of sunflower oil, 6 parts of tangerine peel, 0.5 part of table salt. The sunflower oil is a cold-pressed oil extracted by a cold-pressing method.

[0037] The production method is as follows:

[0038] S1: Weigh each raw material in the above parts by weight, grind rice, corn, barley, sunflower seeds, and pine nuts into powder, and chop tangerine peel;

[0039] S2: put the processed rice, corn, coix seed rice, sunflower seeds, pine nuts and tangerine peel into a blender for stirring, put sunflower oil and salt in the middle, 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 ...

Embodiment 2

[0044] In this embodiment, the sunflower seed-flavored crispy rice is mainly made from the following raw materials in parts by weight: 20 parts of rice, 10 parts of corn, 15 parts of barley, 2 parts of sunflower kernels, 2 parts of pine nut kernels, 8 parts of sunflower oil, 5 parts of tangerine peel, 0.5 part of table salt. The sunflower oil is a cold-pressed oil extracted by a cold-pressing method.

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

Embodiment 3

[0047] In this embodiment, the sunflower seed-flavored crispy rice is mainly made from the following raw materials in parts by weight: 35 parts of rice, 10 parts of corn, 10 parts of coix seed rice, 10 parts of wheat flour, 4 parts of sunflower kernels, 4 parts of pine nuts, sunflower seeds 12 parts of oil, 8 parts of tangerine peel, 10 parts of milk, and 0.8 parts of salt. The sunflower oil is a cold-pressed oil extracted by a cold-pressing method.

[0048] The production method is as follows:

[0049] S1: Weigh each raw material in the above parts by weight, grind rice, corn, barley, sunflower seeds, and pine nuts into powder, and chop tangerine peel;

[0050] S2: Put the processed rice, corn, coix seed rice, sunflower seeds, pine nuts, tangerine peel and wheat flour into the mixer for stirring, put sunflower oil, milk 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 into dough sheet...

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Abstract

The invention provides rice crust with fragrance of sunflower seeds. The rice crust is mainly prepared from, by weight, 25-45 parts of rice, 5-15 parts of corn, 10-25 parts of myotonin, 1-5 parts of sunflower seeds, 1-5 parts of pinenut seeds, 6-12 parts of sunflower seed oil, 5-10 parts of pericarpium citri reticulatae and 0.3-1 part of salt, and sunflower seed oil is cold pressed oil squeezed through a cold pressed method. The preparation method includes the following steps that corresponding raw materials are ground into powder or cut up after being weighed; the raw materials are placed into a stirring machine for being evenly stirred and made into dough; the raw materials are placed into a rice crust die for being squeezed out and cut into dough pieces ranging from 2-5 mm in thickness; baking is conducted through a baking belt; vacuum packing is conducted. The rice crust is safe to eat, high in nutritional ingredient content and crispy and fresh in taste and is pure natural, green and healthy food and suitable for being popularized.

Description

technical field [0001] The invention relates to a food, in particular to a sunflower seed-flavored crispy rice and a method for making the sunflower-seed-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 currently on the market are made of rice, soybeans, millet and other raw materials, which are fried at high temperature and added with various flavoring agents, preservatives and other additives. The nutritional components are seriously damaged, and long-term use is harmful to the human body. [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 o...

Claims

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Application Information

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