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Production method of rice crusts with grape flavor

A production method and technology of grapes, which are applied to the functions of food ingredients, food ingredients as taste improvers, and fat-containing food ingredients, etc., can solve the problems of reducing cholesterol and destroying beneficial nutrition, so as to extend the shelf life, save labor costs, and preserve The effect of nutrition

Inactive Publication Date: 2017-01-04
NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another example is that the invention application CN105360958A discloses a golden camellia crispy rice and a preparation method thereof. Although the use of golden camellia and Camellia oleifera seed oil can provide strong tea fragrance and unsaturated fatty acids, and reduce cholesterol and play a health care effect, the use of microwave drying method will destroy the beneficial effect. The structure of nutrients, even decomposed to produce harmful substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing grape fruit flavored crispy rice, comprising the following steps:

[0028] 1) Wash the potatoes, boil them in water for 15 minutes, cool and peel them to obtain softened potatoes;

[0029] 2) Put the softened potatoes into white wine and sesame oil, and soak for 30 minutes to obtain mashed potatoes. The mashed potatoes are made of the following raw materials in weight percentage: 40% white wine, 10% sesame oil, and the balance is softened potatoes;

[0030] 3) Beating the grapes and feeding them in the following percentages by weight: 1% honey, 5% citric acid, 1% glucose and 3% egg whites, and stir evenly to obtain grape jam;

[0031] 4) Put the grape sauce in pepper water with olive leaves, and freeze at -20°C for 30 minutes to obtain ice grape sauce. The ice grape sauce is made of the following raw materials in weight percentage: 5% olive leaves, 50% pepper water, and the balance for grape jam;

[0032] 5) Put the raw materials into the feed h...

Embodiment 2

[0035] A method for preparing grape fruit flavored crispy rice, comprising the following steps:

[0036] 1) Wash the potatoes, boil them in water for 25 minutes, cool and peel them to obtain softened potatoes;

[0037] 2) Put the softened potatoes into white wine and sesame oil, and soak for 60 minutes to obtain mashed potatoes. The mashed potatoes are made of the following raw materials in weight percentage: 60% white wine, 20% sesame oil, and the balance is softened potatoes;

[0038] 3) Beating the grapes and feeding them in the following percentages by weight: 3% honey, 10% citric acid, 3% glucose and 5% egg white, and stir evenly to obtain grape jam;

[0039] 4) Put the grape sauce in pepper water with olive leaves, and freeze at 0°C for 60 minutes to obtain ice grape sauce. The ice grape sauce is made of the following raw materials in weight percentage: 10% of olive leaves, 60% of pepper water, and the balance is grape jam;

[0040] 5) Put the raw materials into the fe...

Embodiment 3

[0043] A method for preparing grape fruit flavored crispy rice, comprising the following steps:

[0044] 1) Wash the potatoes, boil them in water for 20 minutes, cool and peel them to obtain softened potatoes;

[0045] 2) Put the softened potatoes into white wine and sesame oil, and soak for 45 minutes to obtain mashed potatoes. The mashed potatoes are made of the following raw materials in weight percentage: 50% white wine, 15% sesame oil, and the balance is softened potatoes;

[0046] 3) Beating the grapes and feeding them in the following percentages by weight: 2% of honey, 8% of citric acid, 2% of glucose and 4% of egg white, stirred evenly to obtain grape jam;

[0047] 4) Put the grape sauce in pepper water with olive leaves, and freeze at -10°C for 45 minutes to obtain ice grape sauce. The ice grape sauce is made of the following raw materials in weight percentage: 8% olive leaves, 55% pepper water, and for grape jam;

[0048] 5) Put the raw materials into the feed hop...

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Abstract

The invention provides a production method of rice crusts with grape flavor. The production method comprises steps as follows: 1) potatoes are cleaned, boiled in water, cooled and unpeeled, and softened potatoes are obtained; 2) the softened potatoes are put into white spirit and linseed oil for soaking, and potato mash is obtained; 3) grapes are pulped, honey, citric acid, glucose and egg white are added, and grape sauce is obtained; 4) the grape sauce is placed in pepper water with olive leaves added and frozen, and ice grape sauce is obtained; 5) the potato mash, the ice grape sauce and cold water are put into a feed hopper of a slicer, and stirring, compression and slicing are performed; 6) slices are heated and baked. The formula is novel and scientific, the preparation process is exquisite, multiple components are matched, the dross is discarded and the fine part is kept, and the rice crusts obtained through special processing taste delicious, have rich nutrition and are recommendable healthy food.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing grape-flavored crispy rice. Background technique [0002] As a kind of snack food, crispy rice has a certain satiety and delicious taste, and is deeply loved by consumers. The main raw materials of traditional crispy rice are mostly rice, millet, and soybeans, which are single ingredients and simple in nutrition; Nutrients such as vitamins, increase excess oil, and eventually become junk food. In order to satisfy people's pursuit of nutrition and flavor of crispy rice, the invention application discloses a variety of grainy nutritious crispy rice whose main ingredients are miscellaneous grains such as brown rice, corn, and glutinous rice, and ingredients are various flavors such as meat floss, nuts, and fruits. For example, the invention application CN 105341696A discloses an anti-aging crispy rice and its preparation method. Although germinated brown rice and Chinese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L19/00A23L21/25A23L15/00A23L29/00A23L33/10
CPCA23V2002/00A23V2200/16A23V2200/30A23V2250/032A23V2250/18A23V2250/61
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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