Supercharge Your Innovation With Domain-Expert AI Agents!

Making method of spiced salt and mango rice crusts

A production method and mango technology, which is applied in the field of food processing and manufacturing, can solve the problem of mango-flavored crispy rice being too sweet and greasy, and achieve the effect of high nutritional and health value, good quality, and delicate and soft taste

Inactive Publication Date: 2019-02-15
黄永
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Invention patent (authorized notification number CN103947953B) discloses a method for preparing mango-flavored crispy rice, which is too sweet and greasy

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing salt and pepper mango crispy rice, comprising the following steps:

[0022] 1. Making diced mango: first peel the fresh mango and take the flesh, then cut into diced mango;

[0023] 2. Soaking: soak the diced mango produced in step 1 in a solution with a mass content of 0.1% citric acid and 0.01% ascorbic acid for 25 minutes, take it out and drain;

[0024] 3. Making mango powder: freeze the diced mango produced in step 2 at -15°C for 1 hour, and break the frozen mango lumps into powdered mango powder;

[0025] 4. Making rice noodles: grind red rice and organic rice into red rice noodles and organic rice noodles respectively;

[0026] Five: Make the dough: Mix the mango powder obtained in step 3 with the red rice flour and organic rice flour obtained in step 4, and then add crushed ice, sugar, salt, and pepper powder made from ice cubes frozen in water , chili powder, stirred into dough raw materials; the percentage by weight of each component o...

Embodiment 2

[0031] A method for preparing salt and pepper mango crispy rice, comprising the following steps:

[0032] 1. Making diced mango: first peel the fresh mango and take the flesh, then cut into diced mango;

[0033] 2. Soaking: soak the diced mango produced in step 1 in a solution with a mass content of 0.3% citric acid and 0.03% ascorbic acid for 10 minutes, take it out and drain;

[0034] 3. Making mango powder: freeze the diced mango produced in step 2 at a temperature of 0°C for 2 hours, and break the frozen mango lumps into powdered mango powder;

[0035] 4. Making rice noodles: grind red rice and organic rice into red rice noodles and organic rice noodles respectively;

[0036] Five: Make the dough: Mix the mango powder obtained in step 3 with the red rice flour and organic rice flour obtained in step 4, and then add crushed ice, sugar, salt, and pepper powder made from ice cubes frozen in water , chili powder, stirred into dough raw material; the percentage by weight of e...

Embodiment 3

[0041] 1. Making diced mango: first peel the fresh mango and take the flesh, then cut into diced mango;

[0042] 2. Soaking: soak the diced mango produced in step 1 in a solution with a mass content of 0.2% citric acid and 0.015% ascorbic acid for 15 minutes, take it out and drain;

[0043] 3. Making mango powder: freeze the diced mango produced in step 2 at a temperature of -10°C for 1.5 hours, and crush the frozen mango lumps into powdered mango powder;

[0044] 4. Making rice noodles: grind red rice and organic rice into red rice noodles and organic rice noodles respectively;

[0045] Five: Make the dough: Mix the mango powder obtained in step 3 with the red rice flour and organic rice flour obtained in step 4, and then add crushed ice, sugar, salt, and pepper powder made from ice cubes frozen in water , chili powder, stirred into dough raw material; the percentage by weight of each component of described dough raw material is: mango powder 55%, red rice flour 15%, organic...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a making method of spiced salt and mango rice crusts. The making method comprises the following steps of making diced mangoes, performing immersing, making mango powder, makingrice flour, making dough, performing baking, performing high-temperature high-pressure physical sterilization, loading finished products into boxes, and performing warehousing, wherein the dough is made through stirring the components in parts by weight of 50-60% of mango powder, 10-20% of red rice powder, 5-15% of organic rice flour, 2-3% of sugar, 2-5% of salt, 2-4% of pricklyash peel powder, 3-5% of chili powder and 5-15% of crushed ice to obtain dough raw materials. According to the making method of spiced salt and mango rice crusts provided by the invention, special raw material compounding ratio and special making course are selected, the spiced salt and mango rice crusts are smooth and gentle in mouth feel, unique in flavor, high in nutrition and health-care value, good in qualityand good in mouth feel. A healthy flavored food which is loved by old and young people is newly added to the market, and besides, the making method is simple and high in production efficiency.

Description

technical field [0001] The invention relates to food processing and manufacturing technology, in particular to a method for preparing salt and pepper mango crispy rice. Background technique [0002] Mango, one of the tropical fruits, is loved by people because of its delicate flesh, unique flavor and rich nutrition, and is known as the "king of tropical fruits". Mangoes are widely distributed. There are more than 70 countries producing mangoes in the world, 90% of which are concentrated in India, Pakistan, Bangladesh, Myanmar, Malaysia and other countries in Asia; the east and west of Africa, and Brazil, Mexico in the Americas, and Florida in the United States. It is cultivated in the states of Hawaii and Hawaii. Mangoes are grown in my country's Taiwan, Guangdong, Guangxi, Hainan, southern Fujian, southern Yunnan, southeastern, southwest, and Panzhihua, Sichuan. Mango is rich in vitamins, protein, carotene, etc., and the content of trace elements (selenium, calcium, phosp...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L19/00A23L27/10A23L27/00
CPCA23L7/126A23L19/01A23L27/00A23L27/10
Inventor 不公告发明人
Owner 黄永
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com