Indica rice crust producing process

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...

AI Technical Summary

Problems solved by technology

[0004] The crispy rice produced by the above method is unsatisfactory in terms of mouthfeel, appearance and maintenance of nutritional ingredients.

The method itself also has the problem of cumbersome operation