CN101632437B - Potato crispy rice and manufacture method thereof - Google Patents
Potato crispy rice and manufacture method thereof Download PDFInfo
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- CN101632437B CN101632437B CN2009101442978A CN200910144297A CN101632437B CN 101632437 B CN101632437 B CN 101632437B CN 2009101442978 A CN2009101442978 A CN 2009101442978A CN 200910144297 A CN200910144297 A CN 200910144297A CN 101632437 B CN101632437 B CN 101632437B
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- powder
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Abstract
The invention discloses potato crispy rice, comprising the following components by weight: 75 to 85 portions of rice, 5 to 15 portions of potatoes, 5 to 15 portions of soybean and 3 to 5 portions of seasoning, wherein the seasoning comprises the following components by weight: 1 to 1.5 portions of chilli powder, 1 to 1.3 portions of salt, 0.5 to 0.8 portions of monosodium glutamate, 0.1 to 0.4 portion of white granulated sugar, 0.04 to 0.06 portion of star anise, 0.05 to 0.15 portion of fennel, 0.05 to 0.07 portion of Chinese cinnamon, 0.1 to 0.4 portion of beef powder, 0.1 to 0.15 portion of chicken powder, 0.1 to 0.2 portion of pricklyash peel and 0.05 to 0.15 portion of maltodextrin. The manufacture method comprises the steps of soaking the rice and the soybean, cleaning, stewing, stirring, crushing, forming and slicing the rice, the soybean and the potatoes, fried ripening, and seasoning with the seasoning to form the finished product. The potato crispy rice has the advantages of rich nutritious value, unique taste, crisp texture, simple manufacture method and convenient operation.
Description
Technical field
The present invention designs field of food, specifically is a kind of potato crispy rice and preparation method thereof.
Background technology
Crispy rice is as a kind of traditional food, and is because of its fragility and burnt odor flavor, instant, very popular.Crispy rice in the market is that primary raw material, its taste and nutritive value all have certain limitation with rice, corn, millet, still can not satisfy growing consumption market and people and day by day pursue healthy theory.
Summary of the invention
The invention provides a kind of potato crispy rice and preparation method thereof, described potato crispy rice has that nutritive value is abundant, special taste, quality is crisp, and preparation method is simple, and is easy to operate.
Technical scheme of the present invention is:
A kind of potato crispy rice is characterized in that: each raw material components is by weight than being: rice 75-85, potato 5-15, soya bean 5-15, condiment 3-5, described condiment are by weight than including: chilli powder 1-1.5, salt 1-1.3, monosodium glutamate 0.5-0.8, white granulated sugar 0.1-0.4, anistree 0.04-0.06, fennel seeds 0.05-0.15, cassia bark 0.05-0.07, somatose powder 0.1-0.4, the smart powder 0.1-0.15 of chicken, Chinese prickly ash 0.1-0.2, maltodextrin 0.05-0.15.
The preparation method of potato crispy rice is characterized in that: may further comprise the steps:
(1), rice, soya bean put into water soak, soak time is 7-9 hour, cleans together with potato then;
(2), rice, soya bean, potato after will cleaning put into water and carry out hot digestion, digestion time is 1.5-2.5 hour, the rice after the boiling, the water content of soya bean are 10-15%;
(3), the rice with after the boiling, soya bean and potato pulverize, and by weight than mixing, puts into the expanded molding machine and carry out expanded, moulding, cut into slices then;
(4), the product after will cutting into slices puts into oil cauldron and carries out fried slaking, the fried time is 5-8 minute;
(5), condiment admixed in the product after the fried slaking carries out the seasoning finished product, at last finished product is tested, is packed.
The preparation method of described potato crispy rice is characterized in that: high-purity oil plant is used in the used grease separation of described fried slaking.
The present invention selects for use rice, potato, soya bean as raw material; Potato contains trace elements such as lot of starch, protein, B family vitamin, vitamin C, dietary fiber, mucus albumen and calcium, potassium, has and effects such as middle nourishing the stomach, invigorating spleen to remove dampness, wide intestines defaecation, hypoglycemic, beautifying face and moistering lotion; The preparation of condiment of the present invention has guaranteed that the local flavor of potato crispy rice is good to eat, while have the functions of body training, overcomes, alleviates environmental pollution human body is encroached on, and good for health, preparation method is simple, easy to operate.
The specific embodiment
Example 1:
Potato crispy rice, each raw material components are by weight than being: rice 75-85, potato 5-15, soya bean 5-15, condiment 3-5, described condiment are by weight than including: chilli powder 1-1.5, salt 1-1.3, monosodium glutamate 0.5-0.8, white granulated sugar 0.1-0.4, anistree 0.04-0.06, fennel seeds 0.05-0.15, cassia bark 0.05-0.07, somatose powder 0.1-0.4, the smart powder 0.1-0.15 of chicken, Chinese prickly ash 0.1-0.2, maltodextrin 0.05-0.15.
The preparation method of potato crispy rice:
(1), rice, soya bean put into water soak, soak time is 7-9 hour, cleans together with potato then;
(2), rice, soya bean, potato after will cleaning put into water and carry out hot digestion, digestion time is 1.5-2.5 hour, the rice after the boiling, the water content of soya bean are 10-15%;
(3), the rice with after the boiling, soya bean and potato pulverize, and by weight than mixing, puts into the expanded molding machine and carry out expanded, moulding, cut into slices then;
(4), the product after will cutting into slices puts into oil cauldron and carries out fried slaking, high-purity oil plant is used in the used grease separation of fried slaking, the fried time is 5-8 minute;
(5), condiment admixed in the product after the fried slaking carries out the seasoning finished product, at last finished product is tested, is packed.
Example 2:
Potato crispy rice; Each raw material components is by weight than being: rice 75-85, potato 5-15, soya bean 5-15, buckwheat 15-20, hawthorn 10-15, seed of jog's tears 5-10, condiment 3-5, described condiment are by weight than including: chilli powder 1-1.5, salt 1-1.3, monosodium glutamate 0.5-0.8, white granulated sugar 0.1-0.4, anistree 0.04-0.06, fennel seeds 0.05-0.15, cassia bark 0.05-0.07, somatose powder 0.1-0.4, the smart powder 0.1-0.15 of chicken, Chinese prickly ash 0.1-0.2, maltodextrin 0.05-0.15.
Claims (1)
1. potato crispy rice; It is characterized in that: each raw material components is by weight than being: rice 75-85, potato 5-15, soya bean 5-15, buckwheat 15-20, hawthorn 10-15, seed of jog's tears 5-10, condiment 3-5, described condiment are by weight than including: chilli powder 1-1.5, salt 1-1.3, monosodium glutamate 0.5-0.8, white granulated sugar 0.1-0.4, anistree 0.04-0.06, fennel seeds 0.05-0.15, cassia bark 0.05-0.07, somatose powder 0.1-0.4, the smart powder 0.1-0.15 of chicken, Chinese prickly ash 0.1-0.2, maltodextrin 0.05-0.15.
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CN2009101442978A CN101632437B (en) | 2009-07-30 | 2009-07-30 | Potato crispy rice and manufacture method thereof |
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CN2009101442978A CN101632437B (en) | 2009-07-30 | 2009-07-30 | Potato crispy rice and manufacture method thereof |
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CN101632437A CN101632437A (en) | 2010-01-27 |
CN101632437B true CN101632437B (en) | 2012-02-29 |
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CN2009101442978A Expired - Fee Related CN101632437B (en) | 2009-07-30 | 2009-07-30 | Potato crispy rice and manufacture method thereof |
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Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102293383A (en) * | 2011-07-15 | 2011-12-28 | 安徽科技学院 | Vegetable crispy rice and its production method |
CN102754778A (en) * | 2012-07-27 | 2012-10-31 | 苏州喜福瑞农业科技有限公司 | Crispy rice dish with crab spawn |
CN103053935B (en) * | 2012-12-04 | 2014-04-09 | 宁波市鄞州风名工业产品设计有限公司 | Beef rice crust and method for making same |
CN103053937B (en) * | 2012-12-04 | 2014-02-26 | 宁波市鄞州风名工业产品设计有限公司 | Codfish rice crust and method for making same |
CN103621969B (en) * | 2013-12-10 | 2015-08-19 | 湖北仕外田源生态农业有限公司 | A kind of potato food flavoring |
CN104000114A (en) * | 2014-04-24 | 2014-08-27 | 安徽省继红食品有限公司 | Purple sweet potato and kernel-containing crispy rice and processing method thereof |
CN105029265A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Puffing blank for broccoli stem |
CN107997001A (en) * | 2017-12-27 | 2018-05-08 | 良品铺子股份有限公司 | A kind of rice crust and processing method |
CN111802585A (en) * | 2020-08-08 | 2020-10-23 | 西安市泰升食品有限责任公司 | Bean-flavor rice crust and preparation method thereof |
CN115644390A (en) * | 2022-08-18 | 2023-01-31 | 镇坪县美味佳食品有限责任公司 | Production line and method for preparing potato rice crust |
CN115769879A (en) * | 2022-12-30 | 2023-03-10 | 安顺市农业科学院 | Making method of sweet potato rice crusts with red cores |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN87106199A (en) * | 1987-09-05 | 1988-04-13 | 西安旅游食品厂 | The production method of crispy rice |
CN1101802A (en) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | Process for producing millet crust |
CN1608498A (en) * | 2004-11-24 | 2005-04-27 | 韩美香 | Rice crust and its production process |
CN101107977A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Preparation method of cumin rice crust |
CN101107976A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Preparation method of spicy rice crust |
CN101461490A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Nutrition rice crust and making method |
-
2009
- 2009-07-30 CN CN2009101442978A patent/CN101632437B/en not_active Expired - Fee Related
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN87106199A (en) * | 1987-09-05 | 1988-04-13 | 西安旅游食品厂 | The production method of crispy rice |
CN1101802A (en) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | Process for producing millet crust |
CN1608498A (en) * | 2004-11-24 | 2005-04-27 | 韩美香 | Rice crust and its production process |
CN101107977A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Preparation method of cumin rice crust |
CN101107976A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Preparation method of spicy rice crust |
CN101461490A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Nutrition rice crust and making method |
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