Method for preparing pearl barley extruded rice biscuits
A technology of rice biscuits and barley, applied in the field of crispy barley extruded rice biscuits and their preparation, biscuits, can solve problems such as uncommon barley biscuits products, and achieve the effects of expanding processing methods, golden color and improving utilization rate
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Embodiment 1
[0053] The main components of a crispy barley extruded rice biscuit include: 70g of low-gluten flour, 25g of "extruded recombined rice" grinding powder, 30g of edible vegetable oil, 20g of butter, 40g of egg white, 25g of soft white sugar, and 1.5g of baking powder.
[0054] Its preparation method is mainly as follows:
[0055] (1) Weigh the butter of the stated weight, heat it evenly until it melts, and let it stand to cool down.
[0056] (2) Beat the vegetable oil, melted butter, egg white, and sugar in a bowl for 6 minutes until it becomes a milky white, uniform, and viscous liquid.
[0057] (3) The "extruded recombined rice" product obtained by extruding and puffing the mixed powder prepared by barley, corn, and brown rice in proportions of 50%, 20%, and 30% is ground into powder, and passed through a 40-mesh sieve to make "extruded rice". Pressed rice" grind powder.
[0058] (4) Mix low-gluten flour, "extruded recombined rice" grinding powder, and baking powder evenly, ...
Embodiment 2
[0063] The main components of a crispy barley biscuit include: 70g of low-gluten flour, 30g of "extruded recombined rice" grinding powder, 30g of edible vegetable oil, 20g of butter, 40g of egg white, 25g of soft white sugar, and 1.5g of baking powder.
[0064] Its preparation method is mainly as follows:
[0065] (1) Weigh the butter of the stated weight, heat it evenly until it melts, and let it stand to cool down.
[0066] (2) Beat the vegetable oil, melted butter, egg white, and sugar in a bowl for 6 minutes until it becomes a milky white, uniform, and viscous liquid.
[0067] (3) The "extruded recombined rice" product obtained by extruding and puffing the mixed powder prepared by barley, corn, and brown rice in proportions of 50%, 20%, and 30% is ground into powder, and passed through a 40-mesh sieve to make "extruded rice". Pressed rice" grind powder.
[0068] (4) Mix low-gluten flour, "extruded recombined rice" grinding powder, and baking powder evenly, and then add (...
Embodiment 3
[0073] The main components of a crispy barley biscuit include: 70g of low-gluten flour, 30g of "extruded recombined rice" grinding powder, 30g of edible vegetable oil, 15g of butter, 40g of egg white, 25g of soft white sugar, and 1.5g of baking powder.
[0074] Its preparation method is mainly as follows:
[0075] (1) Weigh the butter of the stated weight, heat it evenly until it melts, and let it stand to cool down.
[0076] (2) Beat the vegetable oil, melted butter, egg white, and sugar in a bowl for 6 minutes until it becomes a milky white, uniform, and viscous liquid.
[0077] (3) The "extruded recombined rice" product obtained by extruding and puffing the mixed powder prepared by barley, corn, and brown rice in proportions of 50%, 20%, and 30% is ground into powder, and passed through a 40-mesh sieve to make "extruded rice". Pressed rice" grind powder.
[0078] (4) Mix low-gluten flour, "extruded recombined rice" grinding powder, and baking powder evenly, and then add (...
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