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A technology for chicken and rice noodles, applied in food ingredients as taste improvers, food science and other directions, can solve the problems of lack of unique flavor, few varieties, complicated production methods, etc., to avoid the loss of nutrients, rich in nutritional value, technology Easy to grasp effects
Inactive Publication Date: 2016-12-21
安庆市阿发老奶奶食品有限责任公司
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[0003] With the improvement of living standards, people's requirements for daily food are constantly improving. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, there are fewer varieties of raw materials for rice cracker on the market, and their nutritional value has certain limitations. Unique flavor, and the production method is relatively complicated, it is difficult to meet the needs of the growing consumer market and people's increasingly updated modern health concepts
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Embodiment 1
[0018] A kind of chicken-flavored rice cracker, which is made from the following ingredients by weight:
[0019] 40 parts of sticky rice, 20 parts of fragrant rice, 20 parts of glutinous sorghum, 5 parts of fruit wine, 10 parts of seaweed soup, 3 parts of salad oil, 5 parts of nutritional seasoning; the nutritional seasoning includes the following raw materials in parts by weight: chicken 30 parts of minced rice, 10 parts of konjac powder, 1 part of white sugar, 2 parts of table salt, 0.3 parts of water chestnut powder, 3 parts of almond powder, 2 parts of sesame powder, 0.2 parts of Agaricus blazei powder, 0.2 parts of turmeric powder;
[0020] The method for preparing chicken-flavored crispy rice includes the following steps:
[0021] (1) After preparing the ground chicken, konjac powder, white sugar, salt, water chestnut powder, almond powder, sesame powder, agaricus powder, and turmeric powder according to the weight ratio, add water and mix it evenly into a thin paste. Nutritio...
Embodiment 2
[0027] A kind of chicken-flavored rice cracker, which is made from the following ingredients by weight:
[0028] 60 parts of sticky rice, 40 parts of fragrant rice, 30 parts of glutinous sorghum, 10 parts of fruit wine, 20 parts of seaweed soup, 6 parts of salad oil, 10 parts of nutritional seasoning; the nutritional seasoning includes the following raw materials in parts by weight: chicken 60 parts of minced rice, 20 parts of konjac flour, 2 parts of white sugar, 4 parts of salt, 0.5 parts of water chestnut flour, 8 parts of almond flour, 5 parts of sesame powder, 0.5 parts of Agaricus blazei powder, 0.5 parts of turmeric powder;
[0029] The method for preparing chicken-flavored crispy rice includes the following steps:
[0030] (1) After preparing the ground chicken, konjac powder, white sugar, salt, water chestnut powder, almond powder, sesame powder, agaricus powder, and turmeric powder in proportions by weight, add water and mix to form a thin paste. Nutritious seasoning;
[00...
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Abstract
The invention discloses chicken taste rice crust, which is prepared from the following raw materials: glutinous rice, fragrant rice, glutinous sorghum, fruit wine, kelp soup, salad oil and nutritional condiment; a preparation method of the chicken taste rice crust comprises the following steps of (1) preparing the nutritional condiment; (2) cleaning the glutinous rice, the fragrant rice and the glutinous sorghum, mixing, adding the fruit wine, the kelp soup and a right amount of water to cook until rice grains are formed, and taking out for air drying, thus obtaining the standby rice grains; (3) mixing the standby rice grains with the nutritional condiment, evenly stirring, putting into a mould to compress a mixture into a slice shape, pouring the right amount of salad oil, then putting into an oven for baking, and taking out the baked rice crust until the rice crust is cooked and fragrant. The chicken taste rice crust prepared by the invention has the advantages that the rice crust is crispy and delicious, unique in flavor and rich in nutritive value, and the production efficiency is greatly improved; the process is simple, the technique is easily grasped, the investment is less, the effect is quick, the standardized, normalized and industrialized production is easily achieved, and popularization and application are convenient.
Description
Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a chicken-flavored rice croissant and a preparation method thereof. Background technique [0002] In history, when people use iron pans to cook rice, they often stick the lower part of the pan to the pan, and roast it on a low heat to remove the moisture and let it peel off naturally to form a crispy dry pan. It is not only crispy and fragrant, but also conducive to preservation. Convenient dry food. Chinese traditional medicine believes that rice glutinous rice is sweet and flat in nature, can invigorate the spleen and promote digestion, relieve diarrhea, and be used for weak spleen and stomach, indigestion, and chronic diarrhea. Modern studies have confirmed that through instant dried rice, the carbohydrates, fats, proteins, A and B vitamins and minerals such as calcium, potassium, iron, and magnesium contained in the raw materials are retained high, and they are...
Claims
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Application Information
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