Indica rice crust producing process

An indica rice crockpot and a new technology, applied in the field of instant food, can solve the problems of cumbersome operation, unsatisfactory taste and appearance of croutons and unsatisfactory nutritional ingredients, and achieve the effect of uniform thickness and retention of original properties and nutritional ingredients.

Inactive Publication Date: 2002-04-17
汪林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The crispy rice produced by the above method is unsatisfactory in terms of mouthfeel, appearance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] 1. Select high-quality indica rice and wash it for later use.

[0016] 2. Add appropriate amount of water and cook until cooked rice.

[0017] 3. Adopt the heat-conducting compression mold composed of the upper template and the lower template, and the upper and lower templates are respectively used as circulating hot oil carriers, and the temperature of the template is controlled at 180°C ± 5°C. In this embodiment, the circulating hot oil is used as the heat transfer medium, not only the temperature is uniform, but also the template can be accurately maintained within the temperature range required by the process through temperature control, and the error does not exceed ±5°C.

[0018] 4. Spread the rice on the lower template of the die. The thickness of the paving should be greater than the thickness of the finished rice crust, usually the thickness of 3 layers of rice. Close the upper template of the stamper, and compact the rice into the thickness of the rice crust...

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PUM

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Abstract

The process producing Indica rice crust includes washing rice, mixing with water in certain amount, steaming to be cooked, roasting at 175-185 deg.c for 12-16 min inside a heat conducting pressing mold comprising upper and lower mold plates as oil circulating carriers, takibng out, natural cooling and packing. The present invention produces Indica rice crust through molding heating at constant temperature without deep frying, high temperature puffing and fire roasting, and this can make the produced crust look good, smell good, be thin and be crisp and with the nutrient ingredient of Indica rice maintained.

Description

Technical field: [0001] The invention relates to instant food, more specifically, a processing method of crispy rice Background technique: [0002] The crispy rice type instant food that is produced with grain processing, all is to adopt frying or puffing at present domestically, and then through the technological process of baking. During the baking process, the crispy rice blanks are placed in a free state on containers such as iron pans or trays. [0003] A kind of preparation method of rice cracker disclosed as Chinese patent CN1071313A. Boil the rice, and when the rice grains have just passed the core, put the container away from the fire and place it in an airtight place at room temperature, take it out after the water in the container is completely absorbed by the rice grains, and use a pan to tighten and shape it to make a semi-finished rice crust. Put it into the oven to dry to get the finished product. Another example is the disclosed a kind of rice cracker prod...

Claims

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Application Information

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IPC IPC(8): A23L7/139
Inventor 汪林
Owner 汪林
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