Preparation method of egg rice crackers

A technology for eggs and rice crackers, which is applied in baking, baked food, food science, etc. It can solve the problems of single variety of glutinous rice products and low production efficiency, and achieve the effect of uniform color without variegation, low cost and high efficiency

Inactive Publication Date: 2020-02-11
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of single variety and low production efficiency of glutinous rice products existing in the prior art, and to provide a method for preparing egg rice crackers

Method used

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  • Preparation method of egg rice crackers

Examples

Experimental program
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Effect test

preparation example Construction

[0036] Egg rice cracker, its preparation method comprises the following steps:

[0037] (1) Puffing step: Weigh 5kg of glutinous rice on an electronic scale, put the glutinous rice in the puffing tank, heat the puffing tank to a temperature of 150°C, control the puffing pressure at 0.5MPa, keep it for 3-5min, open the puffing tank mouth to proceed Expanded to obtain 4.8kg of expanded glutinous rice flower, and the bulk density of the expanded glutinous rice flower granule is 76g / L. The moisture content of the glutinous rice flower particles was determined to be 4.52%.

[0038] (2) Beating step

[0039] Weigh 1 kg of eggs on an electronic scale, and after breaking the shell, prepare 0.82 kg of whole egg liquid, take 0.8 kg of whole egg liquid, add 0.4 kg of glucose powder to the whole egg liquid, stir evenly, and obtain 1.2 kg of egg slurry.

[0040] (3) Mixing step

[0041] Put 1.2 kg of egg slurry obtained in step (2) and 4.8 kg of glutinous rice flower obtained in step (1...

Embodiment 1

[0050] The test results of the egg rice crackers obtained in Example 1 are: the upper and lower sides of the fruit body have the same color, the appearance is plump, the mouthfeel is crisp, there is no burnt smell, and the fruit body is firm and not fragile. When tasting, the taste is sweet and crisp, soft and easy to melt, without peculiar smell, and the score is 91 points. Its water content was determined to be 4.23%.

Embodiment 2

[0052] Egg rice cracker, its preparation method comprises the following steps:

[0053] (1) Puffing step: Weigh 5kg of glutinous rice on an electronic scale, put the glutinous rice in the puffing tank, heat the puffing tank to a temperature of 160°C, control the puffing pressure at 0.6MPa, keep it for 3-5min, open the puffing tank mouth and proceed Expanded to obtain 4.45kg of expanded glutinous rice flower, and the bulk density of the expanded glutinous rice flower granule is at 80g / L. The water content of glutinous rice flower particles was determined to be 4.31%.

[0054] (2) Beating step

[0055] Weigh 1 kg of eggs on an electronic scale, break the shell, prepare 0.85 kg of whole egg liquid, take 0.7 kg of whole egg liquid, add 0.42 kg of glucose powder to the whole egg liquid, stir evenly, and obtain 1.12 kg of egg slurry.

[0056] (3) Mixing step

[0057] Put 1.12 kg of egg slurry obtained in step (2) and glutinous rice flower obtained in step (2) into a mixer and mix...

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Abstract

The invention relates to a preparation method of egg rice crackers. The preparation method is characterized in that a popcorn machine is used for puffing glutinous rice to the bulk density of 75-80 g/L, the moisture content of puffed glutinous rice grains is less than or equal to 5%, and the puffed glutinous rice is maintained at a certain degree of crispness; whole egg liquid and glucose powder are compounded into slurry to be mixed with the puffed glutinous rice to be formed, the mixture is baked in a baking oven, and the puffed glutinous rice grains can be colored on the basis of effectivebonding of the puffed glutinous rice grains; and finally, moisture is further removed from the rice crackers by secondary oil spray coating and low-temperature hot air drying. The preparation method of the egg rice crackers has a simple process and low cost, and is suitable for large-scale industrial production. The prepared egg rice crackers are the same in color from top to bottom of cake bodies, are light yellow and have a uniform color and no mottle, a bright surface and a full appearance, the texture is crispy, no burnt flavor is generated, and the cake bodies are firm and not brittle.

Description

technical field [0001] The invention relates to the field of puffed food and processing, in particular to a preparation method of egg rice crackers. Background technique [0002] The homogenization of leisure food in the Chinese market is particularly serious, and many foods are very similar. There is not much difference in the food produced by my country's leisure food enterprises. It is because of the lack of investment, lack of innovation, and low threshold of enterprises that the homogeneity of leisure food is serious. Many small businesses blindly follow the trend, and big companies launch whatever food they produce, which also accelerates the homogeneity of snack food and other issues. [0003] Typical products of rice crackers include snow cakes, senbei, rice cakes and other products. The taste of this kind of products is crunchy and delicious. The existing rice cracker processing technology is basically to soak the rice, and then make rice flour after being milled...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/24
CPCA21D13/047A21D13/24
Inventor 王家良韩卓缪新亚缪向阳周胜涛谢飞王克赵劲杉李兴发
Owner BENGBU COLLEGE
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