CN103053935A - Beef rice crust and method for making same - Google Patents
Beef rice crust and method for making same Download PDFInfo
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- CN103053935A CN103053935A CN2012105092621A CN201210509262A CN103053935A CN 103053935 A CN103053935 A CN 103053935A CN 2012105092621 A CN2012105092621 A CN 2012105092621A CN 201210509262 A CN201210509262 A CN 201210509262A CN 103053935 A CN103053935 A CN 103053935A
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Abstract
The invention discloses a beef rice crust and a method for making the same. The beef rice crust is made from the following raw materials: rice, beef, soybean, water, hydrolyzed vegetable protein, maltodextrin, onion, ginger, garlic, soy sauce, salt, palm oil, cooking wine, seasonings and black sesame. The beef rice crust is prepared through the steps of: 1) mincing the beef; 2) mincing the onion, the ginger and the garlic; 3) evenly mixing and stirring the raw materials prepared in the step 2) and the step 1) and adding accessories to the mixture for pickling; 4) evenly mixing and stirring the rice, the soybean, the hydrolyzed vegetable protein and the maltodextrin, adding water to the mixture and grinding the mixture into rice-soybean paste; and 5) evenly mixing and stirring the minced beef prepared by the step 3) with the rice-soybean paste prepared by the step 4), and compactly squeezing the raw material stirred evenly, slicing and spreading the seasonings and the black sesame to the slices, and then baking the slices in an oven until the slices become golden yellow, thereby obtaining the beef rice crust. The beef rice crust made by the method provided by the invention is simple to fabricate, rich in nutrition and unique in flavor.
Description
Technical field
The present invention relates to a kind of food, specifically is a kind of beef rice crust and preparation method thereof.
Background technology
Crispy rice is the pot foods that liked by consumers in general at present, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching mainly forms with rice or Noodles, starch and flavor barbecue condiment.The crispy rice instant, be easy to digestion, can become leisure food, can become the dining table delicacies again; Along with growth in the living standard, people improve constantly the requirement of daily bread, be particular about the peculiar flavour of also pursuing food in balanced in nutrition, crispy rice in the market is less because of raw material variety, nutritive value has certain limitation, also lack unique local flavor, and preparation method is comparatively complicated.
Summary of the invention
First technical problem to be solved by this invention is to overcome the shortcoming of above prior art: a kind of beef rice crust that namely has abundant nutrition that peculiar flavour is arranged again is provided.
First technical solution of the present invention is as follows:
A kind of beef rice crust, it is made by the raw material of following percentage by weight: rice 60%-65%, beef 10%-15%, soya bean 5%-10%, water 10%-15%, hydrolyzed vegetable protein 0.5%-1%, maltodextrin 0.5%-1%, onion 0.5%-0.8%, ginger 0.5%-0.8%, garlic 0.5%-0.8%, soy sauce 0.5%-1%, salt 0.5%-1%, palm oil 0.5%-1%, cooking wine 0.5%-1%, barbecue seasoning 0.5%-1%, Semen sesami nigrum 0.5%-1%;
It is prepared by the step of following order:
1) it is for subsequent use beef to be processed into beef mud;
2) with onion, ginger, it is for subsequent use that garlic is smashed into mud to pieces;
3) with step 2) in the onion of getting ready, ginger, garlic is mixed in the beef mud of getting ready in the step 1) and stirs evenly, and puts into soy sauce again, salt, palm oil, cooking wine were pickled 3-5 hour;
4) rice, soya bean, hydrolyzed vegetable protein, maltodextrin are mixed stir evenly and add the water-powered roller mill to be processed into rice soya bean mud for subsequent use;
5) the rice soya bean mud of getting ready in the beef mud got ready in the step 3) and the step 4) is mixed stir evenly, then the material extruding that stirs evenly is solid, be cut into the sheet that thickness is the 3-5 millimeter, sprinkle again barbecue seasoning and Semen sesami nigrum and put into 200 ℃-230 ℃ roasting 5-10 minute of baking box and get final product to golden yellow.
Described barbecue seasoning refers to chilli powder, cumin powder, white pepper powder, salt, zanthoxylum powder, black pepper, fennel seeds powder, spiceleaf powder, cinnamomi cortex pulveratus; Their percentage by weights in total raw material are respectively: chilli powder 0.13%-0.26%, cumin powder 0.12%-0.25%, white pepper powder 0.05%-0.1%, salt 0.08%-0.15%, zanthoxylum powder 0.05%-0.1%, black pepper 0.05%-0.1%, fennel seeds powder 0.005%-0.01%, spiceleaf powder 0.008%-0.015%, cinnamomi cortex pulveratus 0.007%-0.015%.
Second technical problem to be solved by this invention is to overcome the shortcoming of above prior art: a kind of preparation method that namely simply can keep again the beef rice crust peculiar flavour is provided.
Second technical solution of the present invention is as follows:
A kind of preparation method of beef rice crust, it is comprised of the step of following order:
1) it is for subsequent use beef to be processed into beef mud, as adopting meat grinder beef is twisted into beef mud;
2) with onion, ginger, it is for subsequent use that garlic is smashed into mud to pieces, as smashing with cooking machine;
3) with step 2) in the onion of getting ready, ginger, garlic is mixed in the beef mud of getting ready in the step 1) and stirs evenly, and puts into soy sauce again, salt, palm oil, cooking wine were pickled 3-5 hour;
4) rice, soya bean, hydrolyzed vegetable protein, maltodextrin are mixed stir evenly and add the water-powered roller mill to be processed into rice soya bean mud for subsequent use, as adopt the commercially available machining of milling;
5) the rice soya bean mud of getting ready in the beef mud got ready in the step 3) and the step 4) is mixed stir evenly, then the material extruding that stirs evenly is solid, be cut into the sheet that thickness is the 3-5 millimeter, sprinkling barbecue seasoning and Semen sesami nigrum puts into 200 ℃-230 ℃ roasting 5-10 minute of baking box and gets final product to golden yellow again, as adopt food die that material extruding is solid, adopt commercially available slicer section.
The invention has the beneficial effects as follows: the beef rice crust of making according to prescription of the present invention has kept peculiar flavour and the nutritional labeling of beef, for market has increased the typical local food that a kind of old children all likes newly, preparation method of the present invention is simply efficient simultaneously, has greatly improved production efficiency.
The specific embodiment
The below is described in further details the present invention with specific embodiment, but the present invention not only is confined to following specific embodiment.
Embodiment one
Take by weighing the raw material of following weight: 65 kilograms in rice, 11 kilograms in beef, 5 kilograms of soya beans, 12 kilograms in water, 0.5 kilogram of hydrolyzed vegetable protein, 0.5 kilogram of maltodextrin, 0.6 kilogram of onion, 0.6 kilogram of ginger, 0.8 kilogram of garlic, 0.5 kilogram in soy sauce, 0.5 kilogram of salt, 0.5 kilogram of palm oil, 0.5 kilogram of cooking wine, 1 kilogram of barbecue seasoning, 1 kilogram of Semen sesami nigrum;
The composition of described barbecue seasoning is: 0.26 kilogram of chilli powder, 0.25 kilogram of cumin powder, 0.1 kilogram of white pepper powder, 0.15 kilogram of salt, 0.1 kilogram of zanthoxylum powder, 0.1 kilogram of black pepper, 0.01 kilogram in fennel seeds powder, 0.015 kilogram in spiceleaf powder, 0.015 kilogram of cinnamomi cortex pulveratus;
Prepare according to following step:
1) it is for subsequent use beef to be twisted into beef mud with meat grinder;
2) with onion, ginger, it is for subsequent use that garlic breaks into mud with cooking machine;
3) with step 2) in the onion of getting ready, ginger, garlic is mixed in the beef mud of getting ready in the step 1) and stirs evenly, and puts into soy sauce again, salt, palm oil, cooking wine were pickled 3 hours;
4) rice, soya bean, hydrolyzed vegetable protein, maltodextrin and water are mixed stir evenly that to be milled into rice soya bean mud with the commercially available machine of milling again for subsequent use;
5) the rice soya bean mud of getting ready in the beef mud got ready in the step 3) and the step 4) is mixed stir evenly, then the raw material that stirs evenly is solid in the food die extruding, being cut into thickness with commercially available slicer is 5 millimeters, long 25 millimeters, wide 25 millimeters sheet, sprinkles barbecue seasoning and Semen sesami nigrum again and puts into 230 ℃ roasting 8 minutes of baking box and get final product to golden yellow.
Embodiment two
Take by weighing the raw material of following weight: 60 kilograms in rice, 12 kilograms in beef, 6 kilograms of soya beans, 13 kilograms in water, 1 kilogram of hydrolyzed vegetable protein, 1 kilogram of maltodextrin, 0.7 kilogram of onion, 0.6 kilogram of ginger, 0.5 kilogram of garlic, 0.8 kilogram in soy sauce, 0.8 kilogram of salt, 0.8 kilogram of palm oil, 0.8 kilogram of cooking wine, 1 kilogram of barbecue seasoning, 1 kilogram of Semen sesami nigrum;
The composition of described barbecue seasoning is: 0.26 kilogram of chilli powder, 0.25 kilogram of cumin powder, 0.1 kilogram of white pepper powder, 0.15 kilogram of salt, 0.1 kilogram of zanthoxylum powder, 0.1 kilogram of black pepper, 0.01 kilogram in fennel seeds powder, 0.015 kilogram in spiceleaf powder, 0.015 kilogram of cinnamomi cortex pulveratus;
Preparation method is with embodiment one.
Embodiment three
Take by weighing the raw material of following weight: 62 kilograms in rice, 12 kilograms in beef, 7 kilograms of soya beans, 12 kilograms in water, 0.8 kilogram of hydrolyzed vegetable protein, 0.8 kilogram of maltodextrin, 0.6 kilogram of onion, 0.6 kilogram of ginger, 0.6 kilogram of garlic, 0.6 kilogram in soy sauce, 0.5 kilogram of salt, 0.5 kilogram of palm oil, 0.5 kilogram of cooking wine, 1 kilogram of barbecue seasoning, 0.5 kilogram of Semen sesami nigrum;
The composition of described barbecue seasoning is: 0.26 kilogram of chilli powder, 0.25 kilogram of cumin powder, 0.1 kilogram of white pepper powder, 0.15 kilogram of salt, 0.1 kilogram of zanthoxylum powder, 0.1 kilogram of black pepper, 0.01 kilogram in fennel seeds powder, 0.015 kilogram in spiceleaf powder, 0.015 kilogram of cinnamomi cortex pulveratus;
Preparation method is with embodiment one.
Claims (3)
1. beef rice crust, it is characterized in that: it is made by the raw material of following percentage by weight: rice 60%-65%, beef 10%-15%, soya bean 5%-10%, water 10%-15%, hydrolyzed vegetable protein 0.5%-1%, maltodextrin 0.5%-1%, onion 0.5%-0.8%, ginger 0.5%-0.8%, garlic 0.5%-0.8%, soy sauce 0.5%-1%, salt 0.5%-1%, palm oil 0.5%-1%, cooking wine 0.5%-1%, barbecue seasoning 0.5%-1%, Semen sesami nigrum 0.5%-1%;
It is prepared by the step of following order:
1) it is for subsequent use beef to be processed into beef mud;
2) with onion, ginger, it is for subsequent use that garlic is smashed into mud to pieces;
3) with step 2) in the onion of getting ready, ginger, garlic is mixed in the beef mud of getting ready in the step 1) and stirs evenly, and puts into soy sauce again, salt, palm oil, cooking wine were pickled 3-5 hour;
4) rice, soya bean, hydrolyzed vegetable protein, maltodextrin are mixed stir evenly and add the water-powered roller mill to be processed into rice soya bean mud for subsequent use;
5) the rice soya bean mud of getting ready in the beef mud got ready in the step 3) and the step 4) is mixed stir evenly, then the material extruding that stirs evenly is solid, be cut into the sheet that thickness is the 3-5 millimeter, sprinkle again barbecue seasoning and Semen sesami nigrum and put into 200 ℃-230 ℃ roasting 5-10 minute of baking box and get final product to golden yellow.
2. beef rice crust according to claim 1, it is characterized in that: described barbecue seasoning refers to chilli powder, cumin powder, white pepper powder, salt, zanthoxylum powder, black pepper, fennel seeds powder, spiceleaf powder, cinnamomi cortex pulveratus; Their percentage by weights in total raw material are respectively: chilli powder 0.13%-0.26%, cumin powder 0.12%-0.25%, white pepper powder 0.05%-0.1%, salt 0.08%-0.15%, zanthoxylum powder 0.05%-0.1%, black pepper 0.05%-0.1%, fennel seeds powder 0.005%-0.01%, spiceleaf powder 0.008%-0.015%, cinnamomi cortex pulveratus 0.007%-0.015%.
3. the preparation method of a beef rice crust is characterized in that:
It is comprised of the step of following order:
1) it is for subsequent use beef to be processed into beef mud;
2) with onion, ginger, it is for subsequent use that garlic is smashed into mud to pieces;
3) with step 2) in the onion of getting ready, ginger, garlic is mixed in the beef mud of getting ready in the step 1) and stirs evenly, and puts into soy sauce again, salt, palm oil, cooking wine were pickled 3-5 hour;
4) rice, soya bean, hydrolyzed vegetable protein, maltodextrin are mixed stir evenly and add the water-powered roller mill to be processed into rice soya bean mud for subsequent use;
5) the rice soya bean mud of getting ready in the beef mud got ready in the step 3) and the step 4) is mixed stir evenly, then the material extruding that stirs evenly is solid, be cut into the sheet that thickness is the 3-5 millimeter, sprinkle again barbecue seasoning and Semen sesami nigrum and put into 200 ℃-230 ℃ roasting 5-10 minute of baking box and get final product to golden yellow.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210509262.1A CN103053935B (en) | 2012-12-04 | 2012-12-04 | Beef rice crust and method for making same |
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| CN201210509262.1A CN103053935B (en) | 2012-12-04 | 2012-12-04 | Beef rice crust and method for making same |
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| CN103053935A true CN103053935A (en) | 2013-04-24 |
| CN103053935B CN103053935B (en) | 2014-04-09 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250993A (en) * | 2013-04-27 | 2013-08-21 | 马俊 | Fresh pepper tofu chilli sauce baked rice crust |
| CN103652637A (en) * | 2013-12-07 | 2014-03-26 | 张凤平 | Manufacturing method of rice crust |
| CN103704608A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Buckwheat duck meat rice crusts and preparation method thereof |
| CN103704747A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Kidney bean duck crispy rice and preparation method thereof |
| CN103719905A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Sesame duck crispy rice and preparation method thereof |
| CN103734615A (en) * | 2013-12-25 | 2014-04-23 | 安徽先知缘食品有限公司 | Red bean and duck rice crust and preparation method thereof |
| CN103750161A (en) * | 2013-12-25 | 2014-04-30 | 安徽先知缘食品有限公司 | Sorghum duck rice crust and preparation method thereof |
| CN104000106A (en) * | 2014-04-23 | 2014-08-27 | 柳培健 | Spicy beef sauced rice crust and processing method thereof |
| CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
| CN106235012A (en) * | 2016-08-16 | 2016-12-21 | 安庆市阿发老奶奶食品有限责任公司 | A kind of chicken flavor rice crust and preparation method thereof |
| CN106261704A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of beef flavour rice crust and preparation method thereof |
| CN108272011A (en) * | 2018-01-03 | 2018-07-13 | 安徽省霍山噢巴巴美食有限公司 | A kind of formula and processing method of wormwood artemisia crispy rice |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250993A (en) * | 2013-04-27 | 2013-08-21 | 马俊 | Fresh pepper tofu chilli sauce baked rice crust |
| CN103652637A (en) * | 2013-12-07 | 2014-03-26 | 张凤平 | Manufacturing method of rice crust |
| CN103750161A (en) * | 2013-12-25 | 2014-04-30 | 安徽先知缘食品有限公司 | Sorghum duck rice crust and preparation method thereof |
| CN103704747A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Kidney bean duck crispy rice and preparation method thereof |
| CN103719905A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Sesame duck crispy rice and preparation method thereof |
| CN103734615A (en) * | 2013-12-25 | 2014-04-23 | 安徽先知缘食品有限公司 | Red bean and duck rice crust and preparation method thereof |
| CN103704608A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Buckwheat duck meat rice crusts and preparation method thereof |
| CN103750161B (en) * | 2013-12-25 | 2016-02-17 | 安徽先知缘食品有限公司 | A kind of sorghum duck rice crust and preparation method thereof |
| CN103734615B (en) * | 2013-12-25 | 2016-08-17 | 安徽先知缘食品有限公司 | A kind of red bean and duck rice crust and preparation method thereof |
| CN104000106A (en) * | 2014-04-23 | 2014-08-27 | 柳培健 | Spicy beef sauced rice crust and processing method thereof |
| CN104000106B (en) * | 2014-04-23 | 2016-01-06 | 柳培健 | The fragrant crispy rice of a kind of spiced hot beef sauce and processing method thereof |
| CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
| CN106261704A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of beef flavour rice crust and preparation method thereof |
| CN106235012A (en) * | 2016-08-16 | 2016-12-21 | 安庆市阿发老奶奶食品有限责任公司 | A kind of chicken flavor rice crust and preparation method thereof |
| CN108272011A (en) * | 2018-01-03 | 2018-07-13 | 安徽省霍山噢巴巴美食有限公司 | A kind of formula and processing method of wormwood artemisia crispy rice |
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| CN103053935B (en) | 2014-04-09 |
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