Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Deep-fried puffed food taking polished round-grained rice as raw material

A technology for deep-fried puffed and japonica rice, which is used in food ingredients as taste improvers, food science and other directions, can solve the problems of the same taste and taste, few types of consumers, and high prices, and achieves less moldy particles and impurities. The effect of less good products and less oil content

Inactive Publication Date: 2020-04-28
谢勇
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 2. Such products sold in the market are mainly sweet, with a single variety, and consumers have few choices
Imported similar products are basically made in Japan and are expensive
[0004] 3. The seasoning method of existing products mainly uses seasoning powder, which is sprinkled on the fried and puffed cake base, and the taste and texture are similar

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Deep-fried puffed food taking polished round-grained rice as raw material
  • Deep-fried puffed food taking polished round-grained rice as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0029] (1) Combined process flow chart figure 1 Embodiments are described.

[0030] (1) Select the japonica rice of the current year, wash and remove impurities.

[0031] (2) Soaking: use normal temperature water, soaking time is 6-7 hours in summer and 9-10 hours in winter. The water content is about 35%.

[0032] (3) Drain water: pour the soaked japonica rice into the wire mesh to drain water for about 1 hour, with a water content of about 25%.

[0033] (4) Grinding: the japonica rice is ground into a fineness of 80-100 mesh by rolling method, and the particle size is uniform.

[0034] (5) Knead the dough: add boiled water and rice flour, and knead fully, so that the rice flour has even water content and no dry rice flour is mixed.

[0035] (6) Steaming: Steam the rice noodles in a steamer for 70 minutes to gelatinize the rice noodles.

[0036] (7) Water-cooled aging: After the gelatinized dough is kneaded in a dough kneader, it is cooled in a 40° water tank to age the ...

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 preparation process of deep-fried puffed food taking polished round-grained rice as raw material, a seasoning liquid formula and a preparation method. The preparation processcomprises the following steps of performing soaking, performing draining, performing grinding to obtain powder, performing kneading to obtain powder dough, performing steaming, performing water-cooling aging, performing kneading, performing pressing for shaping, performing drying, performing deep-frying, performing oil draining, performing seasoning, performing spin-drying, performing drying andperforming packaging. A seasoning liquid comprises formulas of two flavors and a preparation method. The method is characterized in that the finished product is crispy in taste and fully retains the fragrance of rice. The raw materials are mainly natural raw materials, and the leisure food can be produced on a large scale, is convenient to eat, and is healthy and delicious for consumers of all ages.

Description

technical field [0001] The invention belongs to fried puffed snack food. It involves the production process, especially the proportioning and preparation method of the seasoning liquid, and the method of using the seasoning liquid. Background technique [0002] 1. Japan is the largest production and consumption area of ​​puffed food with rice as raw material in the world. my country has only begun to appear in the market in recent years. The main manufacturers are two foreign-funded food factories. [0003] 2. Such products sold in the market are mainly sweet, with a single variety, and there are few types for consumers to choose from. Imported similar products are basically made in Japan and are expensive. [0004] 3. The seasoning method of existing products mainly uses seasoning powder, which is sprinkled on the fried puffed cake base, and the taste and mouthfeel are similar. The powder contains a large amount of food additives. Contents of the invention [0005] ...

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): A23L7/165A23L7/191A23L5/10
CPCA23L5/11A23L7/165A23L7/191A23V2002/00A23V2200/14
Inventor 谢勇
Owner 谢勇
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com