Beef flavored rice crusts and preparation method thereof

Abstract

The invention discloses beef flavored rice crusts. The beef flavored rice crusts are prepared from, by weight, 300-310 parts of brown rice, 12-13 parts of beef, 4-5 parts of buckwheat, 2-3 parts of astragalus membranaceus, 1-2 parts of acanthopanax, 3-4 parts of ginseng flower, 1-2 parts of codonopsis pilosula, 0.04 part of cellulase, 9-10 parts of soybean protein and 5-6 parts of edible glycerinum. After germination of the brown rice, the brown rice is added into the rice crusts, the nutritive value of the crusts can be remarkably improved, the fermented brown rice is soaked with the cellulase, the cortex crude fiber of the fermented brown rice can be degraded, the cooking time of the fermented brown rice in the crust processing process is shortened, the hardness of the obtained crusts is decreased, meanwhile, water and grease transferring can be controlled by adopting a soybean protein film, the oil absorption amount of the crusts in the deep frying process is decreased, the edible glycerinum is added as a plasticizer, crosslinking between protein molecules can be promoted to form a firm network structure, and the immunity of the beef flavored rice crusts can be enhanced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a beef-flavored rice cracker and a preparation method thereof. Background technique [0002] At present, crispy rice on the market is a snack food that is popular among consumers. Most of them are produced with rice and millet as the main raw materials. In addition to providing general carbohydrates, fats, proteins, vitamins and other nutrients, there is no other food. special features. There are certain limitations in the use of raw materials and nutritional value, which cannot meet the growing consumer market and people's increasingly updated modern health concepts. Germinated brown rice is a kind of brown rice product composed of young sprouts and endosperm with cortex obtained by germinating brown rice to a certain bud length. During the germination process of brown rice, a large number of endogenous enzymes are activated and released, and the content of γ-aminobuty...

AI Technical Summary

Problems solved by technology

There are certain limitations in the use of raw materials and nutritional value, which cannot meet the growing consumer market and people's increasingly updated modern health concepts.