Rice crust and its production process

A rice cracker and rice technology, applied in the field of rice cracker and its preparation, can solve the problems of not being suitable for direct consumption, complex production methods, and long time required, and achieve the effects of retaining color, increasing nutrition and taste, and reducing working time

Inactive Publication Date: 2005-04-27
韩美香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the prepared crispy rice has a certain traditional flavor, because the ingredients are simple and the crispy rice is thick, it has single nutrition, bad taste, neither crispy nor crispy, and is not suitable for direct consumption. As the open manual says, it is very suitable as a ingredients for dishes
Its disclosed manufacturing method is also more complicated, and the required time is also longer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Mix 2500g of rice and 1000g of glutinous rice, remove impurities, wash, add 3500g of water, and steam for 40-50 minutes with a rice steamer. The equipment heats the upper and lower sides of the rice crust by baking. At this time, the baking temperature is 170-180°C for 10 minutes, and it is formed at one time. Sterilize then, pack after natural cooling.

[0021] The special equipment used in the preparation method includes an electric control box, an upper baking pan and a lower baking pan. The upper and lower baking pans are respectively equipped with electric heating plates. In order to reduce heat loss, the inner cavity of the upper and lower baking pans can also be filled with Thermal insulation materials, temperature sensors are installed on the corresponding parts of the upper and lower baking pans, and components such as power switches and temperature control meters are installed on the electric control box. The lower baking tray is provided with a rice crust fo...

Embodiment 2

[0023] Mix 2500g of rice and 2000g of glutinous rice, remove impurities, wash and add 4500g of water, then steam in a rice steamer for 40-50 minutes. Use special equipment to heat up and down. At this time, the temperature is 170-180°C, and the time is 10 minutes. One-time molding. Sterilize then, pack after natural cooling.

Embodiment 3

[0025] Mix 3,500g of rice and 2,000g of glutinous rice, remove impurities, wash, add 5,500g of water, and then steam the rice with a rice steamer. After steaming, cool down the rice, and start tableting when the temperature is lowered to 60-80°C. Sprinkle 0.6g of melon seeds on the rice crust, and then use special equipment to bake up and down for heating and baking. At this time, the temperature is 170-180°C, and the time is 10 minutes. It is formed at one time. Sterilize then, pack after natural cooling.

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PUM

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Abstract

The rice crust is produced with rice and glutinous rice in the weight ratio of 5-7 to 1-4 as main material and through adding water, steaming, lowering temperature, pressing into sheet and roasting. Into the main material, millet, mung bean, potato, carrot, beef, etc. may be added, and melon seed kernel, chili powder, salt, pepper and others may be used as supplementary material. The rice crust of the present invention has unique flavor, good taste, rich nutrients, no additive and preservative, and is crisp and savoury. The production process of the rice crust is also disclosed.

Description

technical field [0001] The invention relates to a food and a processing method, in particular to a rice cracker and a preparation method. Background technique [0002] Crispy rice is a layer of scorched rice hardened on the bottom of the pot when the rice is stewed. It has a certain burnt aroma and crispness, and is a kind of food that is very popular among people. According to different raw materials, various flavors of rice crackers can be produced, such as rice rice crackers, millet rice crackers, corn rice crackers and so on. This kind of crispy rice lacks the unique flavor of traditional crispy rice and cannot satisfy people's requirements for original flavor of crispy rice. [0003] Chinese patent CN1029191C discloses a kind of " the making method of rice cracker ", and its raw material is single rice, through heating and cooking the mixture of rice and water mixed in a certain proportion, equally spreading in the pot, and drying and making. Although the prepared cri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126
Inventor 韩美香
Owner 韩美香
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