Production process of novel non-fried colorful vegetable crisp rice cakes

Abstract

The invention discloses a production process of novel non-fried colorful vegetable crisp rice cakes. The production process comprises the following steps of: adding 2-3 parts of rice flour, 0.5-1 part of fresh vegetable juice squeezed by juicing equipment, 0.1 part of salt, 1-2 parts of starch and 1-3 parts of wheat flour for mixing and stirring; adding the stirred material into an extruder, extruding the stirred material into granular semi-finished products, and then adding 3-5 parts of common rice into the semi-finished products for uniformly mixing; and adding the mixture into an air flow puffing bin, enabling the mixture to form a spongy, porous and crisp structure, then taking out the mixture for drying, and thus obtaining finished products. The juicing equipment comprises a base, wherein a box body is arranged at the top of the base, and a shaking mechanism is arranged in the base; the top of the shaking mechanism is fixedly connected with a connecting block; and the top of the connecting block extends into the box body and is fixedly connected with a placing box. The production process solves the problems that the content of vegetables in puffed food is low, vegetable juice is inconvenient to extract, and internal residues are inconvenient to clean.

Description

technical field [0001] The invention relates to the field of puffed food, in particular to a production process of a novel non-fried colorful vegetable crispy rice cake. Background technique [0002] Puffed food is made of grains, potatoes or beans as the main raw materials. It is made by puffing processes such as baking, frying, microwave or extrusion, etc. It is a kind of crispy tissue with a certain degree of puffing and lifelike fragrance. , Different styles of leisure food. [0003] With the development of society, people pay more and more attention to their own health. When people eat snacks, in order to avoid eating high-fat food, they can choose puffed food, but the existing puffed food contains less vegetables, and it is inconvenient to eat Extracting the juice of vegetables is also inconvenient to clean the residue inside. Therefore, we propose a new production process of non-fried colorful vegetable crispy rice cakes. Contents of the invention [0004] Based o...

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Problems solved by technology

[0004] Based on the technical problems in the background technology, the present invention proposes a new production process of non-fried colorful vegetable crispy rice cakes, which has the advantages of high vegetable content, extraction of vegetable juice, and cleaning of internal residues , to solve the problem that puffed food contains less vegetables, and it is not convenient to extract the juice of vegetables, and it is not convenient to clean the residue inside

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