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Nougat sandwich rice crust and processing technology thereof

A technology of nougat and rice noodles, which is applied in the field of snack food, can solve the problems of inability to meet the health concept, inability to meet the consumer market, complicated production methods, etc., and achieve the effects of ensuring food safety, rich taste, and efficient processing.

Active Publication Date: 2018-12-04
安徽粮悦大吃兄食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional crispy rice has fewer raw materials, limited nutritional value, and complicated production methods, which not only cannot meet the people's increasingly updated health concepts, but also cannot meet the rapidly developing consumer market.

Method used

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  • Nougat sandwich rice crust and processing technology thereof
  • Nougat sandwich rice crust and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Processing of nougat sandwich crispy rice:

[0037] (1) Soaking: Soak the selected high-quality glutinous rice at a water temperature of 25°C, rinse with water after 10 hours, and drain the surface moisture;

[0038] (2) Weighing: take each raw material respectively according to the proportioning ratio;

[0039] (3) Stirring: Mix 50kg of glutinous rice, 5kg of palm oil, 1kg of cornstarch, and 1kg of salt, first stirring clockwise and then counterclockwise, so that the raw materials are evenly mixed;

[0040] (4) Frying: Put the mixed raw materials into the fryer and fry until the crispy rice is golden yellow to yellow, uniform in color, without whitening or black spots;

[0041] (5) Inspection of semi-finished products: check the color and taste of crispy rice;

[0042] (6) Cooling: Naturally cool the crispy rice to room temperature, and record the temperature and humidity in the packaging room;

[0043] (7) Sandwich: Heat 18.75kg of nougat until it melts, then sandw...

Embodiment 2

[0051] Processing of nougat sandwich crispy rice:

[0052] (1) Soaking: Soak the selected high-quality glutinous rice at a water temperature of 25°C, rinse with water after 10 hours, and drain the surface moisture;

[0053] (2) Weighing: take each raw material respectively according to the proportioning ratio;

[0054] (3) Stirring: Mix 50kg of glutinous rice, 5kg of palm oil, 1kg of cornstarch, 1kg of salt, and 0.8kg of brittleness regulator, first stirring clockwise and then counterclockwise, so that the raw materials are evenly mixed;

[0055] (4) Frying: Put the mixed raw materials into the fryer and fry until the crispy rice is golden yellow to yellow, uniform in color, without whitening or black spots;

[0056] (5) Inspection of semi-finished products: check the color and taste of crispy rice;

[0057] (6) Cooling: Naturally cool the crispy rice to room temperature, and record the temperature and humidity in the packaging room;

[0058] (7) Sandwich: Heat 18.75kg of n...

Embodiment 3

[0068] Processing of nougat sandwich crispy rice:

[0069] (1) Soaking: Soak the selected high-quality glutinous rice at a water temperature of 25°C, rinse with water after 10 hours, and drain the surface moisture;

[0070] (2) Weighing: take each raw material respectively according to the proportioning ratio;

[0071] (3) Stirring: Mix 50kg of glutinous rice, 5kg of palm oil, 1kg of cornstarch, 1kg of salt, and 1kg of brittleness modifier, first stirring clockwise and then counterclockwise, so that the raw materials are evenly mixed;

[0072] (4) Frying: Put the mixed raw materials into the fryer and fry until the crispy rice is golden yellow to yellow, uniform in color, without whitening or black spots;

[0073] (5) Inspection of semi-finished products: check the color and taste of crispy rice;

[0074] (6) Cooling: Naturally cool the crispy rice to room temperature, and record the temperature and humidity in the packaging room;

[0075] (7) Sandwich: Heat 18.75kg of noug...

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Abstract

The present invention discloses a nougat sandwich rice crust and a processing technique thereof, and relates to the technical field of snack food. The nougat sandwich rice crust comprises the following raw materials in parts by weight: 45-55 parts of glutinous rice, 10-20 parts of nougat, 1-10 parts of palm oil, 0.5-5 parts of plant starch and 0.5-5 parts of edible salt. The technology realizes highly efficient processing of the nougat sandwich rice crust, is simple and convenient in operations, and good in technology repeatability; inner packaging and outer packaging are combined; the processing technology improves packaging hygiene of the rice crust and ensures the edible mouthfeel of the rice crust; and at the same time, by monitoring the finished product, the processing technology ensures the edible safety of the rice crust.

Description

Technical field: [0001] The invention relates to the technical field of snack foods, in particular to a nougat-filled crispy rice and a processing technology thereof. Background technique: [0002] Crispy rice, as a traditional snack in my country, is convenient to eat and easy to digest, and is deeply loved by consumers. At present, there are rice crackers, millet crackers, soybean crackers, etc. on the market, and the ingredients are mainly composed of rice or noodles, starch and flavor seasonings. [0003] With the improvement of living standards, people's requirements for food are getting higher and higher, not only food and clothing in the past, but also the unique flavor of food while pursuing balanced nutrition. Traditional crispy rice has fewer raw materials, limited nutritional value, and complicated production methods, which not only cannot meet the people's increasingly updated health concepts, but also cannot meet the rapidly developing consumer market. Therefo...

Claims

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Application Information

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IPC IPC(8): A23L7/122A23L7/13A23L29/00A23L29/30
CPCA23V2002/00A23L7/122A23L7/13A23L29/035A23L29/04A23L29/045A23L29/30A23V2200/14A23V2250/18A23V2250/5118A23V2250/54252
Inventor 石磊
Owner 安徽粮悦大吃兄食品科技有限公司
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