Vegetable rice crust, and preparation method thereof

A production method and technology of crispy rice, which is applied to the functions of food ingredients, fat-containing food ingredients, food forming, etc., can solve the problems of low nutritional content, excessive addition of additives, and hard crispy rice, so as to achieve uniform mixing and good , low production cost, fresh flavor effect

Inactive Publication Date: 2016-05-25
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 ar

Method used

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  • Vegetable rice crust, and preparation method thereof
  • Vegetable rice crust, and preparation method thereof
  • Vegetable rice crust, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The vegetable rice crackers of this embodiment are mainly made of the following parts by weight: 40 parts of rice, 10 parts of buckwheat, 8 parts of millet, 8 parts of soybeans, 8 parts of peas, 6 parts of water chestnuts, 6 parts of rape, and 10 parts of rapeseed oil. Parts, 5 parts of citrus peel, 0.5 parts of table salt, and the rapeseed oil is cold-pressed oil obtained by cold pressing.

[0035] The production method is as follows:

[0036] S1: Weigh each raw material in the above parts by weight, grind rice, buckwheat, millet, and soybean into powder form, and chop peas, rape, water chestnut, and citrus peel;

[0037] S2: Put the processed above raw materials into a mixer for mixing, add rapeseed oil and salt in the middle to make the mixing evenly and form a dough;

[0038] S3: Put the dough into the rice cracker mold for extrusion, and cut into dough pieces with a thickness of 6mm;

[0039] S4: The cut noodles fall onto the baking belt set under the extrusion end of the r...

Embodiment 2

[0042] The vegetable croissants of this embodiment are mainly made of the following parts by weight: 30 parts of rice, 8 parts of buckwheat, 6 parts of millet, 6 parts of soybeans, 8 parts of peas, 8 parts of water chestnuts, 8 parts of rapeseed oil, 9 parts of rapeseed oil. 4 parts, 4 parts of citrus peel, 0.5 parts of table salt, and the rapeseed oil is cold-pressed oil obtained by cold pressing.

[0043] The production method is the same as in Example 1.

Embodiment 3

[0045] The vegetable rice crackers of this embodiment are mainly made of the following parts by weight: 30 parts of rice, 8 parts of buckwheat, 8 parts of millet, 8 parts of soybeans, 8 parts of peas, 8 parts of water chestnuts, 5 parts of rape, 10 parts of rapeseed oil Parts, 5 parts of citrus peel, 0.5 parts of table salt, 0.03 parts of sorbic acid, and the rapeseed oil is cold-pressed oil extracted by a cold-pressing method.

[0046] The production method is as follows:

[0047] S1: Weigh each raw material in the above parts by weight, grind rice, buckwheat, millet, and soybean into powder form, and chop peas, rape, water chestnut, and citrus peel;

[0048] S2: Put the processed above raw materials into a mixer for mixing, put rapeseed oil, salt, and sorbic acid in the middle to make the mixing evenly and form a dough;

[0049] S3: Put the dough into the rice cracker mold for extrusion, and cut into dough pieces with a thickness of 6mm;

[0050] S4: The cut noodles fall onto the bak...

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Abstract

The invention provides vegetable rice crust. The vegetable rice crust is mainly prepared from following raw materials, by weight, 25 to 45 parts of rice, 5 to 10 parts of buckwheat, 5 to 10 parts of millet, 5 to 10 parts of soybean, 5 to 10 parts of pea, 5 to 10 parts of oilseed rape, 5 to 10 parts of water chestnut, 6 to 12 parts of rap oil, 1 to 5 parts of citrus peel, and 0.3 to 1 part of table salt, wherein rap oil is cold drawn oil obtained via cold pressing. A preparation method comprises following steps: the raw materials are weighed, and are smashed or chopped; an obtained product is delivered into a mixer for uniform stirring so as to obtain dough; the dough is subjected to extrusion in a rice crust mould, and is cut into dough slices with a thickness ranging from 4 to 7mm; a baking belt is used for baking; and vacuum packaging is carried out. The vegetable rice crust is safe to eat, is high in nutrient content, is crisp and fresh in mouthfeel, is a pure natural green health food, and is suitable for popularization.

Description

Technical field [0001] The invention relates to a kind of food, in particular to a vegetable strudel and a method for preparing the vegetable strudel. Background technique [0002] Crustaceans originated from the characteristic snacks of the Han nationality in my country. They originally referred to a layer of lumpy rice grains that adhered to the pot when the rice was braised. Because of its crispy taste and rich nutrition, it is deeply loved by people. At present, the rice crackers sold on the market are made from sorghum, soybeans, mung beans and other raw materials, fried at high temperatures and added with various flavors, preservatives and other additives. The nutritional components are seriously damaged, and long-term use is harmful to the human body and has limited sales. [0003] In view of the above-mentioned shortcomings, some businesses currently choose to use the baking method to make rice crusts, but the baked rice crusts are also hard, lack of rice aroma, poor taste,...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L11/00A23L19/00A23L29/00A23L33/00A23P30/25
CPCA23V2002/00A23V2200/30A23V2250/18
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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