CN101595958A - A kind of millet crisp crust - Google Patents
A kind of millet crisp crust Download PDFInfo
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- CN101595958A CN101595958A CNA2009100838111A CN200910083811A CN101595958A CN 101595958 A CN101595958 A CN 101595958A CN A2009100838111 A CNA2009100838111 A CN A2009100838111A CN 200910083811 A CN200910083811 A CN 200910083811A CN 101595958 A CN101595958 A CN 101595958A
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- millet
- powder
- crisp crust
- rice
- millet crisp
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Abstract
A kind of millet crisp crust of the present invention relates to a kind of natural full nutrient rice crust and production method thereof.The employing millet is a major ingredient, and carries out with natural nutrition materials such as beans, kernel, dried small shrimp powder plant protein powder, grain germ powder, bright bone calcium powder, livestock and poultry hepar siccatum, seawood meal, spirulina powders that nutrition is augmented and seasoning, balanced in nutrition comprehensively.Rice beans material boiling slaking at twice aborning, and divide in the different process segments and to carry out that natural nutrition is augmented and seasoning for three times provides rice crust piece, crispy rice cake finished product and through rice crust piece base, the crispy rice biscuit semi-finished product of baking.The invention has the beneficial effects as follows millet with its unique edibility and be rich in characteristics such as several amino acids, vitamin, crispy rice has more health care, and its mouthfeel is sweeter, the color and luster nature.
Description
Technical field
The present invention relates to a kind of millet crisp crust.
Background technology
Crispy rice is the pot foods that liked by consumers in general in the market, multiple products such as existing rice crust, millet crisp crust, soybean crispy rice, swollen cooked rice crust, and batching is mainly formed with rice or Noodles, starch and flavor seasoning.The crispy rice quality is crisp, instant, nutritious, be easy to digestion, both can be used as leisure food, can become the dining table delicacies again.The crispy rice of selling on the market is to be primary raw material with rice, corn, millet.This kind product all has certain limitation at aspect the employing raw material and its nutritive value aspect, along with growth in the living standard, people not only are particular about local flavor to the pot foods except that daily meals, accesary foods. more pay attention to the brilliant nutrition of food and the equilibrium of nutrition, but the daily dietary nutrition structure of most of people is unreasonable, micro element mineral and vitamins such as general calcium deficiency, iron, iodine, retinol, riboflavin among the crowd have appearred, and the most obvious in adolescent student, children, old age.And the crispy rice product is popular typical local food, the edible object of consumption is all-ages, in the majority with adolescent student and children, therefore generally lack at people and nutrition rope that needs are additional, the crispy rice product is transformed to full flavour nutrient by flavor type, and the full nutritional value that improves the crispy rice product is significant.
Purpose of the present invention. in conjunction with the unbalanced nutrient that lacks with human body of the general nutrition of people, propose to use the natural nutrition material, increased the nutritional labeling and the content of crispy rice product, the crispy rice new varieties that provide natural full nutrient type and flavor type to combine.
Summary of the invention
Main purpose of the present invention is to provide a kind of millet crisp crust, and millet will be very popular with its characteristics that are rich in several amino acids, vitamin, calcium activated.
For realizing purpose of the present invention, the technical scheme that is adopted, it is characterized in that with the millet being primary raw material, be equipped with beans, kernel, dried small shrimp powder plant protein powder, grain germ powder, black sesame powder, bright bone calcium powder, livestock and poultry hepar siccatum, cumin, chilli powder, seawood meal, spirulina powder and water, its percentage by weight is millet 75-85%, starch 5%, soy meal 5%, water 10%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein shelled sesame is 5%, shelled peanut 3%, debittering almond 2%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein the dried small shrimp powder is 0.1-0.9%,
A kind of millet crisp crust according to claim 1 is characterized in that wherein konjaku flour is 1-3%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein algin is 0.3%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein leavening agent 0.3%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein extractive iodin-salt 0.5-2%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein walnut kernel 0-5%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein grain germ powder 1-10%
A kind of millet crisp crust according to claim 1 is characterized in that wherein pumpkin powder 3%.
Add the mixture of plant protein powder with one or more vegetable protein materials such as soyabean protein powder, peanut protein powders.Add konjaku flour and algin and must dissolve the back use.The dried small shrimp powder can replace with the suitable food-grade fish meal of calcareous content, and nutrition fortifier only uses where necessary.Adopt following conventional production stage, add the water conditioning after with the levigate mixing of material, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut by proportioning, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Embodiment 1
With reference to the production stage of embodiment 1, the optimum weight percentage of its millet crisp crust is that millet 85%, starch 5%, soy meal 5%, flavoring 0.3%, water account for 10% of total material.Adopt following conventional production stage, mixing of materials is added the water conditioning, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut by proportioning, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Embodiment 2
With reference to the production stage of embodiment 1, the percentage by weight of its millet crisp crust is that millet 80%, starch 6%, soy meal 2%, flavoring 0.5%, water account for 10% of total material.By proportioning mixing of materials is added the water conditioning, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Beneficial effect
The crispy rice of producing with the present invention not only has local flavor and the mouthfeel of common crispy rice, and is more crisp. And the natural nutrition cellulose content has Significantly improve, its protein increases by 1 times. and calcium increases 10-14 doubly, and iron increases 1-2 doubly, and retinol equivalent increases 31-43 times, thiamine increases 0.5-1 doubly, and riboflavin increases by 2.4 times, and niacin increases by 0.5 times, and ascorbic acid increases Add 17 times, zinc increases by 1 times, and iodine is increased to every hectogram and contains 0.5 milligram, and nutrient content tends to balance to the human body requirement and closes Reason, and all far below the safety standard of food hygiene regulation, also increased simultaneously other useful nutrient.
Claims (10)
1, a kind of millet crisp crust, it is characterized in that with the millet being primary raw material, be equipped with beans, kernel, dried small shrimp powder plant protein powder, grain germ powder, black sesame powder, bright bone calcium powder, livestock and poultry hepar siccatum, cumin, chilli powder, seawood meal, spirulina powder and water, its percentage by weight is millet 75-85%, starch 5%, soy meal 5%, water 10%.
2, a kind of millet crisp crust according to claim 1 is characterized in that wherein shelled sesame is 5%, shelled peanut 3%, debittering almond 2%.
3, a kind of millet crisp crust according to claim 1 is characterized in that wherein the dried small shrimp powder is 0.1-0.9%.
4, a kind of millet crisp crust according to claim 1 is characterized in that wherein konjaku flour is 1-3%.
5, a kind of millet crisp crust according to claim 1 is characterized in that wherein algin is 0.3%.
6, a kind of millet crisp crust according to claim 1 is characterized in that wherein leavening agent 0.3%.
7, a kind of millet crisp crust according to claim 1 is characterized in that wherein extractive iodin-salt 0.5-2%.
8, a kind of millet crisp crust according to claim 1 is characterized in that wherein walnut kernel 0-5%.
9, a kind of millet crisp crust according to claim 1 is characterized in that wherein grain germ powder 1-10%.
10, a kind of millet crisp crust according to claim 1 is characterized in that wherein pumpkin powder 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100838111A CN101595958A (en) | 2009-05-05 | 2009-05-05 | A kind of millet crisp crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100838111A CN101595958A (en) | 2009-05-05 | 2009-05-05 | A kind of millet crisp crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101595958A true CN101595958A (en) | 2009-12-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009100838111A Pending CN101595958A (en) | 2009-05-05 | 2009-05-05 | A kind of millet crisp crust |
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| CN (1) | CN101595958A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669228A (en) * | 2012-05-04 | 2012-09-19 | 王玉兰 | Five-nut rice crust piece |
| CN103719732A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Preparation method of viviparous remusatia tuber and duck rice crust |
| CN103719906A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Peanut and duck rice crust and preparation method thereof |
| CN103719730A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Colocasia tonoimo-duck meat rice crust and preparation method thereof |
| CN103907827A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| CN103989078A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Honey and banana-containing crisp rice and processing method thereof |
| CN103989080A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Rose and pork liver-containing sauced crispy rice and processing method thereof |
| CN103989092A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Crisp red rice containing Lycium Chinense and mulberry, and processing method thereof |
| CN104187391A (en) * | 2014-07-17 | 2014-12-10 | 桐城市永锦建筑工程有限公司 | Yolk, pumpkin and millet rice crust |
| CN107410879A (en) * | 2017-07-31 | 2017-12-01 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal crispy rice |
| CN108719966A (en) * | 2017-12-26 | 2018-11-02 | 陈宏� | The composition and series of nutrient equilibrium |
-
2009
- 2009-05-05 CN CNA2009100838111A patent/CN101595958A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669228A (en) * | 2012-05-04 | 2012-09-19 | 王玉兰 | Five-nut rice crust piece |
| CN103719732A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Preparation method of viviparous remusatia tuber and duck rice crust |
| CN103719906A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Peanut and duck rice crust and preparation method thereof |
| CN103719730A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Colocasia tonoimo-duck meat rice crust and preparation method thereof |
| CN103907827B (en) * | 2014-04-16 | 2015-06-10 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| CN103907827A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| CN103989078A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Honey and banana-containing crisp rice and processing method thereof |
| CN103989080A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Rose and pork liver-containing sauced crispy rice and processing method thereof |
| CN103989092A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Crisp red rice containing Lycium Chinense and mulberry, and processing method thereof |
| CN103989080B (en) * | 2014-04-24 | 2016-01-27 | 安徽省继红食品有限公司 | The fragrant crispy rice of a kind of rose pork liver paste and processing method thereof |
| CN104187391A (en) * | 2014-07-17 | 2014-12-10 | 桐城市永锦建筑工程有限公司 | Yolk, pumpkin and millet rice crust |
| CN107410879A (en) * | 2017-07-31 | 2017-12-01 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal crispy rice |
| CN108719966A (en) * | 2017-12-26 | 2018-11-02 | 陈宏� | The composition and series of nutrient equilibrium |
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Application publication date: 20091209 |