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Bean-flavored rice crust and preparation method thereof

A technology of bean-flavored crispy rice and soybeans, which is applied in the field of snack food, can solve the problems of unhealthy, high oil content, and greasy taste, and achieve the effect of crispy taste, rich nutrition, and reduced oil content of crispy rice

Inactive Publication Date: 2020-10-23
西安市泰升食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned potato crispy rice is made according to traditional crafts. It has high oil content and greasy taste. Eating too much is not good for health

Method used

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  • Bean-flavored rice crust and preparation method thereof
  • Bean-flavored rice crust and preparation method thereof
  • Bean-flavored rice crust and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Such as figure 1 Shown, a kind of preparation method of bean-flavored crispy rice, specifically comprises the following steps:

[0037] (1) Raw material pretreatment: remove impurities, wash 1kg of rice, add 1.5kg of tap water and soak for 50min; remove impurities and wash 0.1kg of soybeans; wash, peel and cut 0.08kg of potatoes into strips with a width of 1cm, soak in running water After 10 minutes, take it out of the water and wash it twice with running water;

[0038] (2) Cooking: Drain the pretreated rice, soybeans, and potato strips separately, mix them evenly, and put in high-temperature steam for the first steaming for 25 minutes to obtain the mixture 1, stir the mixture 1 while adding water, and stir After uniformity, high-temperature steam was introduced for the second cooking for 30 minutes to obtain mixture 2;

[0039] (3) Cooling and drying: the mixture 2 was cooled and dried to obtain a mixture 3, and the moisture content of the mixture 3 was 54%;

[004...

Embodiment 2

[0048] Such as figure 1 Shown, a kind of preparation method of bean-flavored crispy rice, specifically comprises the following steps:

[0049] (1) Raw material pretreatment: remove impurities, wash 1kg rice, add 1kg tap water and soak for 40 minutes; remove impurities and wash 0.08kg soybeans; wash, peel and cut 0.09kg potatoes into strips with a width of 1cm, soak in running water for 15 minutes , take it out of the water and wash it twice with running water;

[0050] (2) Cooking: Drain the pretreated rice, soybeans, and potato strips separately, mix them evenly, and put in high-temperature steam for the first cooking for 15 minutes to obtain the mixture 1, stir and disperse the mixture 1 while adding water, and stir After uniformity, high-temperature steam was introduced for the second cooking for 20 minutes to obtain mixture 2;

[0051] (3) Cooling and drying: the mixture 2 was cooled and dried to obtain a mixture 3, and the moisture content of the mixture 3 was 52%;

[...

Embodiment 3

[0060] Such as figure 1 Shown, a kind of preparation method of bean-flavored crispy rice, specifically comprises the following steps:

[0061] (1) Raw material pretreatment: remove impurities, wash 1kg rice, add 2kg tap water and soak for 60 minutes; remove impurities and wash 0.12kg soybeans; wash, peel and cut 0.10kg potatoes into strips with a width of 1cm, soak in running water for 8 minutes , take it out of the water and wash it twice with running water;

[0062] (2) Cooking: Drain the pretreated rice, soybeans, and potato strips separately, mix them evenly, put in high-temperature steam for the first steaming for 35 minutes to obtain mixture 1, stir and disperse mixture 1 while adding water, and stir After uniformity, high-temperature steam was introduced for the second cooking for 40 minutes to obtain mixture 2;

[0063] (3) cooling and drying: the mixture 2 was cooled and dried to obtain the mixture 3, and the moisture content of the mixture 3 was 56%;

[0064] (4) ...

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Abstract

The invention discloses bean-flavored rice crust and a preparation method thereof, and relates to the field of leisure foods. The preparation method of the bean-flavored rice crust comprises the following steps of (1) raw material pretreatment; (2) cooking; (3) cooling and drying; (4) renaturation and aroma returning; (5) material mixing; (6) rolling and slicing; (7) frying; (8) seasoning; (9) cooling; and (10) nitrogen-filling packaging, inspection and storage in a finished product warehouse. The preparation method has the advantages that the oil content of the rice crust is reduced, and thegreasy taste of the rice crust is improved. In addition, the bean-flavored rice crust disclosed by the invention has the advantages of being rich in nutrition, crisp in mouth feel and not greasy.

Description

technical field [0001] The application relates to the field of snack food, more specifically, it relates to a bean-flavored crispy rice and a preparation method thereof. Background technique [0002] As a traditional snack food, crispy rice crust is suitable for all ages and loved by people because of its crisp taste and aroma. Most of the crispy rice on the market is mainly raw material with rice, corn, millet, soybean at present. [0003] Chinese patent CN101632437A discloses a kind of potato crispy rice and its preparation method, and the ratio of each raw material component by weight is: rice 75-85, potato 5-15, soybean 5-15, seasoning 3-5, the seasoning described in weight The portion ratio includes: chili powder 1-1.5, salt 1-1.3, monosodium glutamate 0.5-0.8, white sugar 0.1-0.4, star anise 0.04-0.06, cumin 0.05-0.15, cinnamon 0.05-0.07, beef powder 0.1-0.4, Chicken powder 0.1-0.15, pepper 0.1-0.2, maltodextrin 0.05-0.15. The method for making potato rice crackers ...

Claims

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Application Information

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IPC IPC(8): A23L7/13A23L11/00A23L19/18A23L5/10A23P10/28
CPCA23L7/13A23L11/03A23L19/18A23L5/13A23L5/11A23P10/28A23V2002/00
Inventor 董立军何英贤董玮
Owner 西安市泰升食品有限责任公司
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