Cooked puffed rice and its making process

A technology of rice cracker rice and nutrition, which is applied in the field of nutrition rice cracker rice and its production process, can solve the problems of no nutritional value, can only satisfy hunger, and is spicy, and achieve the effects of high nutritional value, convenient carrying, and convenient eating

Inactive Publication Date: 2004-04-07
向德照
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the instant noodles in the current market are a kind of convenient and fast food, but they are pungent, strong in taste, hurt the stomach if eaten for a long time, and can only satis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0007] Example 1

[0008] Weigh 5000g of glutinous rice, the best production time is spring and autumn. White water glutinous rice is better. The high-quality glutinous rice is selected to remove impurities and then washed with water, soaked in cold water for 7 days or soaked in boiling water for 3 days. Drain the glutinous rice, then use firewood or weeds as fuel to steam at 85°C for 45 minutes. After steaming, use a dustpan to spread the glutinous rice. Scatter the rice so that the rice grains do not stick to each other. After cooling and drying in the shade, the rice will be obtained. The yin rice is wrapped in white cloth, and then used an electric blanket to control the temperature at 35°C for 4 consecutive days to sweat: use wood or weeds as fuel to burn the pot, pour a small amount of tung oil and sand into the pot, control the temperature at 45°C, and it will sweat Pour the latter shaded rice into the pot, and completely cover the shaded rice with sand and steam it for 12 ...

Example Embodiment

[0009] Example 2

[0010] Prepare rice crackers according to the method described in Example 1. Use an electronic scale to weigh 65g rice crackers, 4g red dates, 10g wolfberries, 12g peanut kernels, 4g walnut kernels, 8g fried soybeans, and 1g roasted black sesame seeds. Mix and stir. Put it into the packaging box, put a camellia oleifera seasoning bag in the packaging box, the camellia oleifera salt content in the seasoning bag is 20%, the camellia oleifera dosage is 4g, and the packaging lid is sealed to obtain a box of camellia oleifera flavored rice.

Example Embodiment

[0011] Example 3

[0012] Prepare rice crackers according to the method described in Example 1. Use an electronic scale to weigh 50g rice crackers, 4g red dates, 2g wolfberries, 10g peanut kernels, 4g walnut kernels, and 8g deep-fried soybeans. Mix them and put them in the packaging box. Put a seasoning bag in the box, and the seasoning bag contains 8 g of waterlogged grains and 12 g of white granulated sugar, and the package lid is closed to encapsulate the ready-made product. The rice cooked in this way has a sweet taste.

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PUM

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Abstract

The cooked puffed rice is made with glutinous rice and through water soaking, steaming, cooling, air drying, puffing to obtain puffed rice, mixing with date, peanut, wolfberry fruit and fried soybean, and packing. The cooked puffed rice is made with puffed rice with rich nutrients and several kinds of supplementary material and is fragrant, delicious, rich in nutrients. It is natural instant green food and has the health functions of refreshing, nourishing Yin, invigorating kidney and invigorating stomach and spleen.

Description

technical field [0001] The invention relates to an industrial processing and manufacturing process of food and its products, in particular to a nutritious rice cracker rice and its manufacturing process. Background technique [0002] With the improvement of people's material living standards and the quickening pace of people's life rhythm, the requirements for three meals a day are also changing. In particular, foods rich in higher nutrients are required. Convenient and fast food and beverage. For example, the instant noodles in the current market are a kind of convenient and fast food, but they are pungent, strong in taste, hurt the stomach if eaten for a long time, and can only satisfy the hunger without nutritional value. Therefore, it is necessary to produce a fast and convenient food with high nutritional value. The ideal and pursuit of our consumers for home and travel. Contents of the invention [0003] One of the objects of the present invention is to provide a k...

Claims

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Application Information

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IPC IPC(8): A23L7/196
Inventor 向德照
Owner 向德照
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