Processing method of millet rice crust

Abstract

The present invention relates to the technical field of food production, and discloses a millet rice crust processing method, which comprises: draining pre-soaked rice, adding millet and water, mixing, and cooking to obtain a cooked material; grease is added into the cooked material for crisping treatment, and a crisped material is obtained; carrying out extrusion treatment on the crisp material to remove slag, so as to obtain a slag-removed material; pressing the slag-removed material into a dough, and cutting the dough into pieces; and frying the cut dough slices, seasoning, deoiling and packaging to obtain the fried dough. According to the present invention, the crisping and residue removing combined process is adopted, and the material pretreatment and multi-roller extrusion combined method is adopted, such that the problems of high residue discharge, high frying temperature and non-crispness in the rice crust process can be overcome, and the problem of high energy consumption caused by the frying temperature can be solved. The product quality is effectively improved, the purposes of reducing consumption and improving quality are achieved, and the food development trend is met. No leavening agent is added, and the requirements of current food safety are met.

Description

Technical Field

[0001] The invention belongs to the technical field of food production, and particularly relates to a method for processing millet rice crust. Background Art

[0002] Rice crackers are popular among consumers for their crispy taste. Currently, the existing rice crackers are mainly divided into rice crackers and grain crackers. According to different processing techniques, the existing rice cracker production technologies can be divided into two categories: the first category is high-temperature frying technology. In order to obtain a crispy taste, frying is usually used to improve the crispness of the product, such as Chinese patent applications: CN103815291A, CN114747728A, etc. Although patent application CN103815291A improves the crispness of the product through high-temperature frying, the frying process is 220-260℃, 3-6min, and is prone to produce peroxides that are harmful to the human body. Patent application CN114747728A reduces the moisture content of the material before frying through vacuum low-temperature drying pre-treatment, and only shortens the frying time.

[0003] The second category: extrusion puffing combined with frying technology, such as Chinese patent applications: CN1063804A, CN102550629A, etc. Although the extrusion puffing pre-treatment technology reduces the frying temperature and improves the crispness, the puffed product is porous and easily absorbs oil during the frying process, and is easily burnt and blocked during the extrusion puffing stage.

[0004] Therefore, the purpose of the present invention is to solve the technical problems that in the traditional rice crust preparation process, the grains need to be fried at high temperature, and the crispness is not high and the palatability is poor. Summary of the invention

[0005] In view of the above shortcomings, the present invention proposes a millet rice cracker processing method, which adopts "crisping combined with extrusion and slag removal" to solve the "two highs but not crispy" problem in the existing rice cracker production technology. The present invention is achieved by the following technical means:

[0006] The present invention first discloses a method for processing millet rice crust, comprising:

[0007] a. Cooking: Drain the pre-soaked rice, add millet, water, mix and cook to obtain cooking materials;

[0008] b. Crisping: Add oil to the cooking material for crisping to obtain crisp material;

[0009] c. Deslagging: The crisp material is extruded to remove the slag to obtain the deslagging material;

[0010] d. Sheeting: Press the slag-free material into dough embryos and cut them into sheets;

[0011] e. Finished product: The cut noodles are fried, seasoned, de-oiled and packaged.

[0012] Furthermore, the pre-soaking of rice in step a comprises: adding 3 times the mass of water to the rice and soaking it at room temperature for 3-6 hours.

[0013] Furthermore, in step a, the pre-soaked rice is 100 parts, the millet is 40-60 parts, and the water is 170-180 parts.

[0014] Furthermore, the cooking time in step a is 1-1.2 hours.

[0015] Furthermore, the crisping treatment in step b includes: after the steamed material is cooled, oil, seasoning and flour are added in sequence and stirred evenly.

[0016] Furthermore, the mass ratio of the cooking material, oil, seasoning and flour is 100:2-3:5-7:5-9.

[0017] Furthermore, the oil is selected from soybean oil or palm oil; the flour is selected from corn starch or millet flour.

[0018] Furthermore, the extrusion slag removal treatment in step c includes: the crisped material is sequentially extruded by 5 sets of roller extruders, and the roller spacings are: 1.0mm, 0.5mm, 1.0mm, 1.5mm, 2.0mm.

[0019] Furthermore, in step e, the frying temperature is 160° C.-180° C., and the frying time is 3-5 min.

[0020] The invention also discloses millet rice crust prepared according to any one of the above processing methods.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The present invention adopts the "crisping combined with extrusion and slag removal" process to overcome the "two highs and not crispy" problem in rice crust production. (1) The crisping combined with slag removal process adopts a method that combines material pretreatment and multi-roller extrusion, which can not only overcome the problems of high slag, high frying temperature, and not crispy in the rice crust process, but also solve the problem of high energy consumption caused by frying temperature. It effectively improves the quality of the product, achieves the purpose of reducing consumption and improving quality, and is in line with the development trend of food. (2) No leavening agent is added, which meets the current food safety needs. DETAILED DESCRIPTION

[0023] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] Example 1

[0025] A method for processing millet rice crust comprises the following steps:

[0026] Raw material pretreatment: Take 100 portions of rice and soak the rice at room temperature for 3 hours according to a mass ratio of rice to water of 1:3.

[0027] Steaming: Drain the soaked rice, wash and drain 60 parts of millet and mix it with the rice, add 180 parts of water, and steam for 1 hour.

[0028] Crisping: Cool the steamed materials and mix them in the following order and proportion:

[0029] 100 parts of materials: 2 parts of soybean oil: 7 parts of seasoning: 5 parts of corn starch, stir well and set aside.

[0030] Deslagging: The crisped mixture is extruded on 5 sets of roller extruders in turn to remove the slag.

[0031] The roller spacings are: 1.0mm, 0.5mm, 1.0mm, 1.5mm, 2.0mm.

[0032] Sheeting: The de-slag material is pressed into 2mm thick dough, cut into 3cm*4cm dough sheets on a cutting machine, fried in a fryer at 180℃ for 4 minutes, seasoned, de-oiled and packaged.

[0033] Example 2

[0034] A method for processing millet rice crust comprises the following steps:

[0035] Raw material pretreatment: Take 100 portions of rice and soak the rice at room temperature for 6 hours at a mass ratio of rice to water of 1:3.

[0036] Steaming: Drain the soaked rice, wash and drain 50 parts of millet and mix it with the rice, add 170 parts of water, and steam for 1 hour.

[0037] Crisping: Cool the steamed materials and mix them in the following order and proportion:

[0038] 100 parts of materials: 3 parts of palm oil: 5 parts of seasoning: 9 parts of millet flour, mix well and set aside.

[0039] Deslagging: The crisped mixture is extruded on 5 sets of roller extruders in turn to remove the slag.

[0040] The roller spacings are: 1.0mm, 0.5mm, 1.0mm, 1.5mm, 2.0mm.

[0041] Sheeting: The de-slag material is pressed into 2mm thick dough, cut into 3cm*4cm dough sheets on a cutting machine, fried in a fryer at 160℃ for 4 minutes, seasoned, de-oiled and packaged.

[0042] Example 3

[0043] A method for processing millet rice crust comprises the following steps:

[0044] Raw material pretreatment: Take 100 portions of rice and soak the rice at room temperature for 5 hours according to a mass ratio of rice to water of 1:3.

[0045] Steaming: Drain the soaked rice, wash and drain 40 parts of millet and mix it with the rice, add 170 parts of water, and steam for 1.2 hours.

[0046] Crisping: Cool the steamed materials and mix them in the following order and proportion:

[0047] 100 parts of materials: 2 parts of palm oil: 7 parts of seasoning: 9 parts of millet flour, mix well and set aside.

[0048] Deslagging: The crisped mixture is extruded on 5 sets of roller extruders in turn to remove the slag. The roller spacing is: 1.0mm, 0.5mm, 1.0mm, 1.5mm, 2.0mm.

[0049] Sheeting: The de-slag material is pressed into 2mm thick dough, cut into 3cm*4cm dough sheets on a cutting machine, fried in a fryer at 180℃ for 3min, seasoned, de-oiled and packaged.

[0050] Comparative Example 1

[0051] Raw material pretreatment: Take 100 portions of rice and soak the rice at room temperature for 3 hours according to a mass ratio of rice to water of 1:3.

[0052] Steaming: Drain the soaked rice, wash and drain 60 parts of millet and mix it with the rice, add 180 parts of water, and steam for 1 hour.

[0053] Stirring: Cool the steamed materials, add 7 parts of seasoning and 5 parts of corn starch, stir well.

[0054] Sheeting: The mixed material is sheeted into 2mm on a dough press and cut into 3cm*4cm dough sheets on a cutter. After being fried in a fryer at 180℃ for 4 minutes, it is seasoned, de-oiled and packaged.

[0055] Comparative Example 2

[0056] Raw material pretreatment: Take 100 portions of rice and soak the rice at room temperature for 6 hours at a mass ratio of rice to water of 1:3.

[0057] Steaming: Drain the soaked rice, wash and drain 50 parts of millet and mix it with the rice, add 170 parts of water, and steam for 1 hour.

[0058] Stirring: Cool the steamed ingredients, add 5 parts of seasoning and 9 parts of millet flour, and stir well.

[0059] Sheeting: The mixed material is sheeted into 2mm on a dough press and cut into 3cm*4cm dough sheets on a cutter. After being fried in a fryer at 160℃ for 4 minutes, it is seasoned, de-oiled and packaged.

[0060] Comparative Example 3

[0061] Raw material pretreatment: Take 100 portions of rice and soak the rice at room temperature for 5 hours according to a mass ratio of rice to water of 1:3.

[0062] Steaming: Drain the soaked rice, wash and drain 40 parts of millet and mix it with the rice, add 170 parts of water, and steam for 1.2 hours.

[0063] Stirring: Cool the steamed ingredients, add 7 parts of seasoning and 9 parts of millet flour, and stir well.

[0064] Sheeting: The mixed material is sheeted into 2mm on a dough sheeting machine, and cut into 3cm*4cm dough sheets on a cutting machine. After being fried in a fryer at 180℃ for 3 minutes, it is seasoned, de-oiled, and packaged.

[0065] Comparative Example 4

[0066] A method for processing millet rice crust comprises the following steps:

[0067] Raw material pretreatment: Take 100 portions of rice and soak the rice at room temperature for 3 hours according to a mass ratio of rice to water of 1:3.

[0068] Steaming: Drain the soaked rice, wash and drain 60 parts of millet and mix it with the rice, add 180 parts of water, and steam for 1 hour.

[0069] Deslagging: The cooked material is extruded on 5 sets of roller extruders in turn to remove the slag.

[0070] The roller spacings are: 1.0mm, 0.5mm, 1.0mm, 1.5mm, 2.0mm.

[0071] Sheeting: The de-slag material is pressed into 2mm thick dough, cut into 3cm*4cm dough sheets on a cutting machine, fried in a fryer at 180℃ for 4 minutes, seasoned, de-oiled and packaged.

[0072] Comparative Example 5

[0073] A method for processing millet rice crust comprises the following steps:

[0074] Raw material pretreatment: Take 100 portions of rice and soak the rice at room temperature for 3 hours according to a mass ratio of rice to water of 1:3.

[0075] Steaming: Drain the soaked rice, wash and drain 60 parts of millet and mix it with the rice, add 180 parts of water, and steam for 1 hour.

[0076] Crisping: Cool the steamed materials and mix them in the following order and proportion:

[0077] 100 parts of materials: 2 parts of soybean oil: 7 parts of seasoning: 5 parts of corn starch, stir well and set aside.

[0078] Sheeting: Press the crisped material into 2mm thick dough, cut it into 3cm*4cm dough sheets on a cutting machine, fry it in a fryer at 180℃ for 4 minutes, season it, de-oil it, and package it.

[0079] Table 1 Hardness and brittleness results of the products of the embodiments and comparative examples

[0080] Serial number Hardness / g Crispness / 100 points Example 1 294.36 92.65 Example 2 342.22 91.86 Example 3 312.58 92.64 Comparative Example 1 756.32 72.28 Comparative Example 2 824.64 60.32 Comparative Example 3 1066.68 61.20 Comparative Example 4 581.62 80.22 Comparative Example 5 664.12 71.52

[0081] It can be seen from the hardness results of the products of Examples 1-3 and Comparative Examples 1-3, Comparative Examples 4 and 5 that the hardness of the three embodiments is between 290-350g, while the hardness of the comparative examples is between 582-1100g, wherein the hardness values ​​of Comparative Examples 1-3 are between 750-110g, and the hardness values ​​of Comparative Examples 4-5 are between 580-670g. The hardness of the products of the three embodiments is the smallest, followed by Comparative Examples 4 and 5, and the worst is Comparative Examples 1-3, which is basically consistent with the crispness of the sensory evaluation. It shows that the millet rice crust prepared by the process of the present invention has good crispness. Therefore, crisping combined with extrusion and slag removal can produce products with a crispy taste at lower frying temperatures.

[0082] Hardness: The index of fried food obtained by texture measurement. TA.XT.PLUS / 50 physical property analyzer, TPA parameter settings: probe P0.25s, pre-test speed 1.0mm / s, test speed 1.0mm / s, post-test speed 10mm / s, downward pressure distance 5cm, trigger force 5g. Each sample was measured 10 times and the average value was taken.

[0083] The hardness is measured by TA.XT.PLUS / 50 physical property analyzer produced by SMS, UK.

[0084] Although the preferred embodiments of the present invention have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.

[0085] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for processing millet rice crust, comprising: a. Cooking: Drain the pre-soaked rice, add millet, water, mix and cook to obtain cooking materials; b. Crisping: Add oil to the cooking material for crisping to obtain crisp material; c. Deslagging: The crisp material is extruded to remove the slag to obtain the deslagging material; d. Sheeting: Press the slag-free material into dough embryos and cut them into sheets; e. Finished product: The cut noodles are fried, seasoned, de-oiled and packaged.

2. The processing method according to claim 1, wherein: The pre-soaking of rice in step a comprises: Add 3 times the mass of water to the rice and soak it at room temperature for 3-6 hours.

3. The processing method according to claim 1, wherein: The pre-soaked rice in step a is 100 parts, the millet is 40-60 parts, and the water is 170-180 parts.

4. The processing method according to claim 1, wherein: The cooking time in step a is 1-1.2h.

5. The processing method according to claim 1, wherein: The crispening treatment in step b comprises: After the steamed materials have cooled, add oil, seasonings and flour in turn and mix well.

6. The processing method according to claim 5, wherein: The mass ratio of the cooking material, oil, seasoning and flour is 100:2-3:5-7:5-9.

7. The processing method according to claim 5, wherein: The oil is selected from: soybean oil or palm oil; The flour is selected from: corn starch or millet flour.

8. The processing method according to claim 1, wherein: The extrusion slag removal process in step c comprises: The crisp material is sequentially extruded by 5 sets of roller extruders, and the roller spacings are 1.0 mm, 0.5 mm, 1.0 mm, 1.5 mm, and 2.0 mm.

9. The processing method according to claim 1, wherein: The frying temperature in step e is 160° C.-180° C., and the frying time is 3-5 minutes.

10. Millet rice crust prepared by the processing method according to any one of claims 1 to 9.