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Formula and making process of spicy cabbage flavored rice crusts

A technology for spicy cabbage and rice noodles, which is applied in the field of spicy cabbage-flavored rice noodles and its production process, and achieves the effect that the production method is simple and quick.

Pending Publication Date: 2021-06-18
崔红子
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the food is baked, the chemical changes contained in it, such as starch gelatinization and protein denaturation, change its taste and make it more flavorful. This is the production process and principle of rice cracker. The existing taste of rice cracker can no longer satisfy people's demand for food. Desire to explore, because more and more different flavors of crispy rice are gradually being researched and produced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, the ratio of raw materials of the spicy cabbage-flavored crispy rice formula is: 100 parts of spicy cabbage, 200 parts of rice, 20 parts of glutinous rice, 1.5 parts of edible salt, 5 parts of soybean oil, 0.1 part of edible vinegar and 0.06 part of white sugar. Stir-fry the fermented spicy cabbage with soybean oil over medium-low heat until half-cooked. After turning off the heat, add vinegar, salt, and white sugar, and stir well; wash the rice and glutinous rice, add appropriate amount of water, and stir-fry well The spicy cabbage is steamed after stirring; the cooked spicy cabbage rice is spread on the iron plate, the temperature of the iron plate is controlled between 150 degrees, and it can be baked into crispy rice.

Embodiment 2

[0029] Embodiment 2, the ratio of raw materials of the spicy Chinese cabbage-flavored crispy rice recipe is: 200 parts of spicy Chinese cabbage, 400 parts of rice, 50 parts of glutinous rice, 3 parts of edible salt, 20 parts of soybean oil, 0.5 part of edible vinegar and 0.12 part of white sugar, Stir-fry the fermented spicy cabbage with soybean oil over medium-low heat until half-cooked. After turning off the heat, add vinegar, salt, and white sugar, and stir well; wash the rice and glutinous rice, add appropriate amount of water, and stir-fry well The spicy cabbage is steamed after stirring; the cooked spicy cabbage rice is spread on the iron plate, and the temperature of the iron plate is controlled at 160 degrees, and it can be baked into crispy rice.

Embodiment 3

[0030] Example 3, the optimal portion ratio of raw materials for the spicy rice crispy rice recipe is: 150 parts of spicy cabbage, 375 parts of rice, 25 parts of glutinous rice, 1.75 parts of edible salt, 7 parts of soybean oil, 0.2 part of edible vinegar and 0.1 part of white sugar share. Stir-fry the fermented spicy cabbage with soybean oil over medium-low heat until half-cooked. After turning off the heat, add vinegar, salt, and white sugar, and stir well; wash the rice and glutinous rice, add appropriate amount of water, and stir-fry well The spicy cabbage is steamed after stirring; the cooked spicy cabbage rice is spread on the iron plate, and the temperature of the iron plate is controlled between 180 degrees, and it can be baked into crispy rice.

[0031] The fermented spicy cabbage used in the raw materials of this recipe can provide the crispy rice with a unique taste, satisfying the needs of lovers of exotic crispy rice, and the production method is simple and quick,...

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PUM

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Abstract

The invention discloses a formula and a making process of spicy cabbage flavored rice crusts. The spicy cabbage flavored rice crusts are made from the following raw materials in parts by weight: 100-200 parts of spicy cabbages, 200-400 parts of rice, 20-50 parts of polished glutinous rice, 1.5-3 parts of edible salt, 5-20 parts of soybean oil, 0.1-0.5 part of table vinegar and 0.06-0.12 part of white granulated sugar. The making process comprises the following steps of step I, frying the fermented spicy cabbages with the soybean oil over medium-small fire until the spicy cabbages are medium-well cooked, after the fire is turned off, adding the table vinegar, the salt and the white granulated sugar, and performing uniform stirring; step II, thoroughly cleaning the rice and the polished glutinous rice, adding an appropriate amount of water, adding the fried spicy cabbages, performing stirring, and performing cooking; and step III, spreading the cooked spicy cabbage rice on an iron plate, and performing baking so as to obtain the rice crusts.

Description

technical field [0001] The invention relates to the technical field of making crispy rice with special taste, in particular to a formula of spicy Chinese cabbage-flavored crispy rice and a manufacturing process thereof. Background technique [0002] The process of dehydrating the material to become dry and hard by means of dry heat. After the food is baked, the chemical changes contained in it, such as starch gelatinization and protein denaturation, change its taste and make it more flavorful. This is the production process and principle of rice cracker. The existing taste of rice cracker can no longer satisfy people's demand for food. The desire to explore, because more and more rice crackers with different tastes are gradually being researched and produced. [0003] Based on this, this article discloses a relatively characteristic spicy cabbage-flavored crispy rice recipe and its production process, so as to supplement people's constant pursuit of delicious food. Conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L19/20
CPCA23L7/117A23L19/20
Inventor 崔红子
Owner 崔红子