Crayfish rice crust and making method thereof

Abstract

The present invention discloses a crayfish rice crust and a preparation method thereof, the crayfish rice crust comprises the following raw materials: crayfish heads, glutinous rice, sweet potato powder, thick broad-bean sauce, seasoning powder and water, the crayfish rice crust adopts a mode of combining crushing, softening, filtering and baking, the operation is simple, the energy consumption is low, waste by-products of crayfish food factories are utilized, the cost is low, and the crayfish rice crust is suitable for industrial production. And a way of becoming rich is opened for enterprises, and a delicious food is added for consumers.

Description

Technical Field

[0001] The invention relates to crayfish rice crust and a preparation method thereof. Technical Background

[0002] The types and contents of nutrients in crayfish are no less than those in meat and poultry. Various types of crayfish are high in protein and low in fat. The fat they contain is mainly composed of unsaturated fatty acids, which are easy for the human body to absorb. The meat is soft and easy to digest. It is an excellent food for people who are weak or need recuperation after illness. Shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc. Crayfish can also reduce phlegm and relieve cough, and promote muscle healing of wounds after surgery. Due to its high nutritional value and delicious taste, crayfish has become a favorite delicacy among consumers, and rice crust is a snack that is deeply loved by consumers. There are many products on the market, such as rice rice crust, millet rice crust, and soybean rice crust. With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue unique flavor of food. The rice crust on the market currently has fewer varieties of raw materials, limited nutritional value, lacks unique flavor, and the production method is relatively complicated. Summary of the invention

[0003] The first technical problem to be solved by the present invention is to overcome the shortcomings of the above prior art, provide a crayfish rice crust that is both nutritious and has a unique flavor, and at the same time, turn the byproduct waste in the crayfish processing into treasure, thereby increasing the profit income for the enterprise;

[0004] The technical solution of the present invention is as follows:

[0005] A crayfish rice crust is prepared from the following raw materials in percentage by weight: 15%-40% of crayfish heads, 40%-50% of glutinous rice, 10%-20% of sweet potato flour, 5%-10% of bean paste, 1%-2% of seasoning, and 10%-20% of water.

[0006] It is prepared by the following sequence of steps:

[0007] ① Pretreatment of shrimp heads: Clean the crayfish heads and drain them for later use;

[0008] ② Firstly, the shrimp heads are crushed with a crusher, and then filtered through an 80-mesh sieve, and the pieces larger than 80 mesh are put into a 0.05%-0.15% edible acid solution with a mass concentration of 0.8-1.2 times the mass of the shrimp heads, softened at 115° C.-121° C. for 15-30 minutes, and then taken out and crushed in a crusher, and then filtered through an 80-mesh sieve and mixed with the crushed shrimp head mud before passing through the 80-mesh sieve for standby use;

[0009] ③Mix glutinous rice, sweet potato flour and water and use a grinding machine to process it into glutinous rice and sweet potato flour paste.

[0010] ④Mix the shrimp head paste, glutinous rice, potato starch paste, bean paste and seasoning powder prepared in steps ② and ③;

[0011] ⑤ Use a food mold to squeeze the raw materials mixed in step ④ to make them firm, then use a slicer to cut them into slices of required specifications, bake them in an oven at 200℃-230℃ for 5-10 minutes, and then take them out and package them.

[0012] Further, the edible acid is edible acetic acid and citric acid, and the bean paste is commercially available Pixian bean paste;

[0013] The preferred weight percentages of the raw materials are: 18% shrimp heads, 40% glutinous rice, 15% sweet potato flour, 8% bean paste, 1% seasoning, and 18% water.

[0014] The seasonings include white sugar, edible salt, red pepper powder, five-spice powder and chicken essence.

[0015] The weight percentages of the ingredients in the total raw materials are: 0.35%-0.6% white sugar, 0.1%-0.2% edible salt, 0.25%-0.55% chili powder, 0.2%-0.4% five-spice powder, and 0.1%-0.2% chicken essence.

[0016] Further, the second technical problem to be solved by the present invention is to overcome the shortcomings of the above prior art and provide a method for making a crayfish rice crust that is simple to make and can maintain the unique flavor of crayfish rice crust, and can also turn the shrimp heads, which are byproducts left over when the food factory processes shrimp tail products, into treasure. The scheme is as follows:

[0017] ① First, clean the shrimp heads left after the shrimp tails are extracted from the crayfish food processing plant, drain and set aside;

[0018] ② Crush the shrimp heads and filter them into paste.

[0019] ③Mix glutinous rice, sweet potato flour and water and use a grinding machine to process it into glutinous rice and sweet potato flour paste.

[0020] ④Mix the shrimp head paste, glutinous rice, potato starch paste, bean paste and seasoning powder prepared in steps ② and ③;

[0021] ⑤ Use a food mold to squeeze the raw materials mixed in step ④ to make them firm, then use a slicer to cut them into slices of required specifications, bake them in an oven at 200℃-230℃ for 5-10 minutes, and then take them out and package them.

[0022] The beneficial effects of the invention are as follows: 1. The crayfish rice crust prepared according to the formula retains the unique flavor and nutritional components of the crayfish; 2. It opens up a way for enterprises to increase their income by turning waste into treasure; 3. It adds a flavor food that is loved by both the young and the old to the market. Specific implementation method:

[0023] The present invention is further described in detail with specific embodiments below, but the present invention is not limited to the following specific embodiments:

[0024] Weigh the following raw materials: 30 kg of shrimp heads, 40 kg of glutinous rice, 15 kg of sweet potato flour, 8 kg of bean paste, 1 kg of seasoning, and 18 kg of water.

[0025] The weight of the seasoning ingredients are: 0.35 kg of white sugar, 0.1 kg of table salt, 0.25 kg of chili powder, 0.2 kg of five-spice powder, and 0.1 kg of chicken essence.

[0026] Follow the steps below to prepare:

[0027] ① First, clean the crayfish heads, drain the water, crush the heads with a grinder, and then filter through an 80-mesh sieve, put the pieces larger than 80 mesh into a 0.05%-0.15% edible acetic acid solution with a mass concentration of 0.8-1.2 times the mass of the shrimp heads, soften at 115° C.-121° C. for 15-30 minutes, take them out and grind them in a grinder again, filter through an 80-mesh sieve, and mix with the shrimp head mud that was previously crushed through the 80-mesh sieve, and the weight of the shrimp head mud twice is 18 kg;

[0028] ② Mix glutinous rice, sweet potato flour and water, and process them into glutinous rice and sweet potato flour paste with a grinding machine;

[0029] ③ Mix the shrimp head paste, glutinous rice, potato starch paste, bean paste and seasoning powder prepared in step ① and step ② and stir well;

[0030] ④ Use a food mold to squeeze the raw materials mixed in step ③, cut them into slices of required specifications using a slicer, bake them in an oven at 200℃-230℃ for 5-10 minutes, and then take them out and package them.

Claims

1. A crayfish rice crust and a production method thereof: characterized in that it is made of the following raw materials in percentage by weight: 15%-40% shrimp heads; 40%-50% glutinous rice, 10%-20% sweet potato flour, 5%-10% bean paste, 1%-2% seasoning, and 10%-20% water. It is prepared by the following steps: ① First, clean the shrimp heads left after the shrimp tails are extracted from the crayfish food processing plant, drain the water, crush the shrimp heads with a grinder, and then filter through an 80-mesh sieve to obtain shrimp head mud; put the broken pieces larger than 80 mesh into a 0.05%-0.15% edible acid solution with a mass concentration of 0.8-1.2 times the mass of the shrimp heads, soften at 115° C.-121° C. for 15-30 minutes, take them out and then grind them in a grinder, filter through an 80-mesh sieve, and mix them with the shrimp head mud that was previously crushed through the 80-mesh sieve for later use; ② Mix glutinous rice, sweet potato flour and water, and process them into glutinous rice and sweet potato flour paste with a grinding machine; ③ Mix the shrimp head paste, glutinous rice, potato starch paste, bean paste and seasoning powder prepared in step ① and step ② and stir well; ④ Use a food mold to squeeze the raw materials mixed in step ③, cut them into slices of required specifications using a slicer, bake them in an oven at 200℃-230℃ for 5-10 minutes, and then take them out and package them.

2. The crayfish rice crust according to claim 1, characterized in that The weight percentages of the raw materials are: 18% shrimp heads, 40% glutinous rice, 15% sweet potato flour, 8% bean paste, 1% seasoning, and 18% water.

3. The crayfish rice crust according to claim 1 or 2, characterized in that The edible acid in step ① is edible grade acetic acid or citric acid.

4. The crayfish rice crust according to claim 1 or 2, characterized in that The seasonings include granulated sugar, edible salt, chili powder, five-spice powder and chicken essence, and their weight percentages in the total raw materials are: 0.35%-0.6% granulated sugar, 0.1%-0.2% edible salt, 0.25%-0.5% chili powder, 0.2%-0.4% five-spice powder and 0.1%-0.2% chicken essence.