Peanut rice crust and preparation process thereof

Abstract

According to the peanut rice crust and the preparation process thereof, the peanut rice crust is prepared by taking the sticky rice and the peanuts as main raw materials, the rice crust prepared by the preparation method has nutritional ingredients of the peanuts, and the taste of the peanut rice crust is greatly improved compared with that of traditional rice crust. The sticky rice and peanut cake comprises main raw materials and auxiliary materials, the main raw materials comprise sticky rice and peanuts, the auxiliary materials comprise salt and starch, the weight ratio of the sticky rice to the peanuts is 10: 1, and each part of the auxiliary materials comprises 280g of salt and 1100g of starch; the matching ratio of the auxiliary materials to the main raw materials is that one part of auxiliary materials is added corresponding to each 30kg of sticky rice.

Description

Technical Field

[0001] This invention relates to the field of food technology, especially rice crust food, and specifically to a peanut rice crust and its preparation process. Background Technology

[0002] Rice crust is a common snack. Originally, it was a layer of rice grains that stuck to the pot and scorched during the cooking of rice. Due to its good taste, it has now evolved into a snack that is specially produced for consumption.

[0003] The main ingredients of rice crust are rice, millet, etc. These main ingredients are used as the main ingredients, with the addition of some starch or flour to form the crust, and then it is cooked by frying or baking.

[0004] Peanuts are an herbaceous plant belonging to the legume family. They are one of the main oilseeds for edible oil production. The relative content of oleic acid in peanuts is as high as 50% or more. Oleic acid is beneficial to the human cardiovascular system, lowering high blood lipids and harmful cholesterol without affecting or relatively increasing beneficial cholesterol. Peanuts are rich in high-quality protein, unsaturated fatty acids, and dietary fiber, and also contain trace elements such as vitamin E, magnesium, and zinc, which help promote cardiovascular health, regulate blood sugar, and provide antioxidant benefits.

[0005] In addition, peanuts contain resveratrol and polyphenols, which have antioxidant activity and can neutralize free radicals. Vitamin E protects cell membranes from oxidative damage. Long-term moderate intake may have a certain auxiliary effect in delaying skin and organ aging. The dietary fiber in peanuts can increase stool volume and stimulate intestinal peristalsis, and its oil components can also lubricate the intestines, helping to relieve mild constipation. Furthermore, peanut skins contain a small amount of tannic acid, which may help to astringe intestinal inflammation. Summary of the Invention

[0006] This invention provides a peanut rice crust and its preparation process, which uses glutinous rice and peanuts as the main raw materials. The rice crust prepared by this method retains the nutritional components of peanuts and has a significantly improved taste compared to traditional rice crusts.

[0007] The present invention adopts the following technical solution: A type of peanut rice crust includes main ingredients and auxiliary ingredients. The main ingredients include glutinous rice and peanuts, and the auxiliary ingredients include salt and starch. The weight ratio of glutinous rice to peanuts is 10:1. Each portion of auxiliary ingredients contains 280g of salt and 1100g of starch. The ratio of auxiliary ingredients to main ingredients is one portion of auxiliary ingredients for every 30kg of glutinous rice.

[0008] The starch mentioned is corn starch or potato starch.

[0009] A process for preparing peanut rice crust includes the following steps: 1) Weigh out the main ingredients as needed and soak them. Soak glutinous rice for 6-10 hours and peanuts for 6-7 hours. 2) After soaking the main raw materials, drain the water and perform the draining and drying operation one hour before formal production; 3) Add the main ingredients to the mixing bowl, then add a portion of auxiliary ingredients and mix together. Add water and rice crust during the mixing process. 4) After pressing the mixed ingredients from step 3) into sheets, put them into the oil for frying at a temperature of 230 degrees Celsius for one minute and thirty seconds. 5) The fried material from step 4) is fed into the sorting line for segmentation, shaping and cooling to below 40 degrees Celsius before being packaged in the packaging machine.

[0010] In the soaking pretreatment of the main raw materials, the soaking time of glutinous rice varies depending on the season. The soaking time is 6-7 hours in summer and 9-10 hours in winter.

[0011] The present invention, by adopting the above technical solution, has the following beneficial effects: The rice crust described in this invention is prepared using glutinous rice and peanuts as raw materials. The finished product integrates the nutrients in peanuts, which not only enhances the texture of the rice crust, but also allows the nutrients to be absorbed by the consumer. Furthermore, the oil in the peanuts can be better absorbed by the glutinous rice. After frying, the overall crispness and aroma are better than traditional rice crusts. Detailed Implementation

[0012] The present invention will be further described below with reference to the embodiments. It should be understood that the following embodiments are only one or more manifestations of the present invention and are not a complete limitation on the invention content recorded in this application. Any improvements made based on the invention content or technical solution recorded in this application that are known to those skilled in the art should fall within the scope of protection claimed in this application.

[0013] A type of peanut rice crust includes main ingredients and auxiliary ingredients. The main ingredients include glutinous rice and peanuts, and the auxiliary ingredients include salt and starch. The weight ratio of glutinous rice to peanuts is 10:1. Each portion of auxiliary ingredients contains 280g of salt and 1100g of starch. The ratio of auxiliary ingredients to main ingredients is one portion of auxiliary ingredients for every 30kg of glutinous rice. Example

[0014] 1) Weigh out the main ingredients and soak them. Use 30kg of glutinous rice and 3kg of peanuts. Soak the glutinous rice for 9 hours and the peanuts for 7 hours. 2) After soaking the main raw materials, drain the water and perform the draining and drying operation one hour before formal production; 3) Add 30kg of glutinous rice and 3kg of peanuts to the mixing bowl, then add 280g of salt and 1100g of cornstarch and mix together. Add water and rice crust during the mixing process. 4) After pressing the mixed ingredients from step 3) into sheets, put them into the oil for frying at a temperature of 230 degrees Celsius for one minute and thirty seconds. 5) The fried material from step 4) is fed into the sorting line for segmentation, shaping and cooling to below 40 degrees Celsius before being packaged in the packaging machine.

Claims

1. A type of peanut rice crust, characterized in that: It includes main ingredients and auxiliary ingredients. The main ingredients include glutinous rice and peanuts, and the auxiliary ingredients include salt and starch. The weight ratio of glutinous rice to peanuts is 10:

1. Each portion of auxiliary ingredients contains 280g of salt and 1100g of starch. The ratio of auxiliary ingredients to main ingredients is one portion of auxiliary ingredients for every 30kg of glutinous rice.

2. The peanut rice crust according to claim 1, characterized in that: The starch mentioned is corn starch or potato starch.

3. A process for preparing peanut rice crust, comprising the following steps: 1) Weigh out the main ingredients as needed and soak them. Soak glutinous rice for 6-10 hours and peanuts for 6-7 hours. 2) After soaking the main raw materials, drain the water and perform the draining and drying operation one hour before formal production; 3) Add the main ingredients to the mixing bowl, then add a portion of auxiliary ingredients and mix together. Add water and rice crust during the mixing process. 4) After pressing the mixed ingredients from step 3) into sheets, put them into the oil for frying at a temperature of 230 degrees Celsius for one minute and thirty seconds. 5) The fried material from step 4) is fed into the sorting line for segmentation, shaping and cooling to below 40 degrees Celsius before being packaged in the packaging machine.

4. The peanut rice crust according to claim 3, characterized in that: In the soaking pretreatment of the main raw materials, the soaking time of glutinous rice varies depending on the season. The soaking time is 6-7 hours in summer and 9-10 hours in winter.