Rice crust frying and oil filtering process method

Abstract

The invention belongs to the technical field of food processing, and discloses a rice crust frying and oil filtering process method. The rice crust frying and oil filtering process method comprises the following steps of S1, washing glutinous rice, and cooking to obtain rice grains; S2, peeling purple sweet potatoes, cutting the peeled purple sweet potatoes into blocks, steaming the purple sweet potato blocks, and stirring the steamed purple sweet potatoes to obtain mashed purple sweet potatoes; S3, stirring the rice grains, the mashed purple sweet potatoes, table salt, white granulated sugar,nutritional seasonings, phytic acid and sodium caseinate, performing tabletting, and performing slicing so as to obtain glutinous rice and purple sweet potato slices; S4, spraying a film-forming agent to the surfaces of the glutinous rice and purple sweet potato slices, and then performing pre-drying; and S5, performing vacuum frying on the glutinous rice and purple sweet potato slices, and performing centrifugal deoiling to obtain the glutinous rice and purple sweet potato rice crust. The preparation method has the following advantages and effects that phytic acid can inhibit the expansion of starch in the glutinous rice and purple sweet potato paste, so that the porosity of the glutinous rice and purple sweet potato paste is reduced, and the oil absorption of the rice crust is reduced;and the film-forming agent can be combined with cross-linked modified starch to form a thin and uniform film on the surface of the glutinous rice purple sweet potato slice, so that the oil content ofthe rice crust is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cooking method for crispy rice frying and oil filtering. Background technique [0002] Purple potato crispy rice is a new type of convenience food, which is loved by consumers at home and abroad because of its unique texture, taste and flavor. The main cause of cardiovascular disease and other diseases, and in the frying process, the anthocyanins in purple sweet potatoes are easy to lose, and the unique color of purple sweet potatoes will also brown, resulting in poor quality of finished purple sweet potato crackers. Therefore, it is necessary to control the oil content of the purple potato crispy crust, control the browning reaction during the frying process, and produce a healthier and more delicious crispy crust. [0003] When frying, there are two main factors that affect the oil content. One is the contact and adsorption between the oil and the food su...

AI Technical Summary

Problems solved by technology

Therefore, the food can be pretreated before frying by pre-drying, freezing treatment, blanching treatment, etc., so that the moisture content of the food can be reduced, thereby reducing the oil content. High, seriously affect the taste

The Chinese invention patent with the authorized announcement number CN 104522580 B provides a method for making low-oil sweet potato chips. First, the sweet potato chips are dried with hot air, and then the potato chips are fried by two frying methods. Pre-fried sweet potato chips at ℃ for 1-3min, drained and let cool; then fried at 180-200℃ for 15-20s, the obtained sweet potato chips significantly reduced the oil content of fried sweet potato chips, and The crisp mouthfeel of sweet potato chips is guaranteed, but the oil content of the potato chips obtained by this method is more than 20%, and the oil content is still at a relatively high level

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