CN106852456A - A kind of purple sweet potato rice crust and preparation method thereof - Google Patents
A kind of purple sweet potato rice crust and preparation method thereof Download PDFInfo
- Publication number
- CN106852456A CN106852456A CN201611219543.8A CN201611219543A CN106852456A CN 106852456 A CN106852456 A CN 106852456A CN 201611219543 A CN201611219543 A CN 201611219543A CN 106852456 A CN106852456 A CN 106852456A
- Authority
- CN
- China
- Prior art keywords
- rice
- sweet potato
- purple sweet
- piece
- rice crust
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 159
- 235000009566 rice Nutrition 0.000 title claims abstract description 159
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 62
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 240000007594 Oryza sativa Species 0.000 title description 116
- 235000013599 spices Nutrition 0.000 claims abstract description 38
- 238000001816 cooling Methods 0.000 claims abstract description 33
- 238000003892 spreading Methods 0.000 claims abstract description 33
- 230000007480 spreading Effects 0.000 claims abstract description 33
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- 239000008120 corn starch Substances 0.000 claims abstract description 10
- 229940099112 cornstarch Drugs 0.000 claims abstract description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract 43
- 239000000843 powder Substances 0.000 claims description 56
- 235000012054 meals Nutrition 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 18
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 230000006378 damage Effects 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000004904 shortening Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 238000005520 cutting process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 241000352057 Solanum vernei Species 0.000 abstract description 9
- 235000004976 Solanum vernei Nutrition 0.000 abstract description 9
- 235000008935 nutritious Nutrition 0.000 abstract description 7
- 125000003118 aryl group Chemical group 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000004927 fusion Effects 0.000 abstract description 4
- 229930014626 natural product Natural products 0.000 abstract description 4
- 238000000926 separation method Methods 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000010716 Vigna mungo Nutrition 0.000 abstract 2
- 240000001417 Vigna umbellata Species 0.000 abstract 2
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 2
- 239000000654 additive Substances 0.000 description 38
- 230000000996 additive effect Effects 0.000 description 38
- 239000003795 chemical substances by application Substances 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 230000001093 anti-cancer Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 4
- 244000025352 Artocarpus heterophyllus Species 0.000 description 4
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 description 4
- 240000000171 Crataegus monogyna Species 0.000 description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 4
- 244000119298 Emblica officinalis Species 0.000 description 4
- 235000015489 Emblica officinalis Nutrition 0.000 description 4
- 240000000950 Hippophae rhamnoides Species 0.000 description 4
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 4
- 235000000421 Lepidium meyenii Nutrition 0.000 description 4
- 240000000759 Lepidium meyenii Species 0.000 description 4
- 240000006240 Linum usitatissimum Species 0.000 description 4
- 235000004431 Linum usitatissimum Nutrition 0.000 description 4
- 229920002774 Maltodextrin Polymers 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 4
- 208000034189 Sclerosis Diseases 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 210000001367 artery Anatomy 0.000 description 4
- 210000004204 blood vessel Anatomy 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000004438 eyesight Effects 0.000 description 4
- 235000004426 flaxseed Nutrition 0.000 description 4
- 229930187479 gypenoside Natural products 0.000 description 4
- ZRBFCAALKKNCJG-UHFFFAOYSA-N gypenoside-XVII Natural products C1CC(C2(CCC3C(C)(C)C(OC4C(C(O)C(O)C(CO)O4)O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC(C(C(O)C1O)O)OC1COC1OC(CO)C(O)C(O)C1O ZRBFCAALKKNCJG-UHFFFAOYSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000012902 lepidium meyenii Nutrition 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 229940035034 maltodextrin Drugs 0.000 description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 4
- 125000003729 nucleotide group Chemical group 0.000 description 4
- 229940069338 potassium sorbate Drugs 0.000 description 4
- 235000010241 potassium sorbate Nutrition 0.000 description 4
- 239000004302 potassium sorbate Substances 0.000 description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 4
- 229960002675 xylitol Drugs 0.000 description 4
- 235000010447 xylitol Nutrition 0.000 description 4
- 239000000811 xylitol Substances 0.000 description 4
- 230000002019 anti-mutation Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to food processing technology field, and in particular to a kind of purple sweet potato rice crust and preparation method thereof, the preparation method comprises the following steps：A, steamed rice：Take rice and soya bean cooks, it is standby；B, spreading for cooling：Rice after cooking adds cornstarch to be paved after mixing, spreading for cooling；C, a spice：Ingredients are sprinkling upon carries out spice on the rice after spreading for cooling；D, compressing tablet and section：The rice compressing tablet of dispensing will be spread, then has been cut into slices, obtained a meter piece；It is E, fried：Rice piece after section is carried out into fried treatment, rice crust piece is obtained；F, secondary spice：Rice crust piece de-oiling after will be fried, adds toppings to carry out spice, and purple sweet potato rice crust is obtained.The present invention obtains Seasoning Ingredients by the effective ingredient extracted using Separation of Natural Products, with reference to the deep processing to natural rice and soya bean, obtained purple sweet potato rice crust golden yellow color, thickness is uniform, aromatic crisp, the unique mouthfeel fragrance of fusion purple potato, unique flavor, it is nutritious.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of purple sweet potato rice crust and preparation method thereof.
Background technology
As China's living standard of urban and rural population level is improved constantly, people's sight when food is selected can not only rest on product
In the outward appearance of product, mouthfeel, more can be concerned about and pay attention to the product that eats whether the problem of nutrition and health.
Purple potato not only with Ordinary Sweet Potatoes nutritional ingredient, and nutritional ingredient content several times higher than common pachyrhizus, its
In not only be rich in protein, vitamin, dietary fiber, trace mineral, also contain lot of anthocyanin.The medical value of anthocyanidin
It is very high, it is natural free radical scavenger, the function with extremely strong removing interior free yl.Studied through expert and found, purple potato
With anti-oxidant, anticancer, anti-mutation, liver protection, shield heart blood vessel, preventing hypertension, artery sclerosis, suppression cholesterol, improvement eyesight
Acted on weight-reducing etc..Therefore, optimal healthy food is known as by the whole world.
At present, crispy rice on the market is mostly that it mainly provides one as main material production with millet, rice etc.
As carbohydrate, protein, lipid, vitamins and other nutritious components.Such crispy rice is using raw material and its nutritive value etc.
Aspect has significant limitation, can not only meet the health idea that people increasingly update, and can not meet Modern High-Speed hair
The consumption market of exhibition.It would therefore be desirable to developing, nutritive value is higher, the more crispy rices of kind.
The content of the invention
In order to overcome shortcoming and defect present in prior art, it is an object of the invention to provide a kind of purple sweet potato rice crust
Preparation method, the preparation method step is simple, and convenient operation and control, steady quality, production efficiency is high, low production cost, can be big
Technical scale metaplasia is produced.
Another object of the present invention is to provide a kind of purple sweet potato rice crust, the purple sweet potato rice crust golden yellow color, thickness is uniform, aromatic
It is crisp, the mouthfeel fragrance of purple potato uniqueness is merged, unique flavor is nutritious, often edible also to have anti-oxidant, anticancer, resist and dash forward
The effects such as change, liver protection, shield heart blood vessel, preventing hypertension, artery sclerosis, suppression cholesterol, improvement eyesight and weight-reducing.
The purpose of the present invention is achieved through the following technical solutions：A kind of preparation method of purple sweet potato rice crust, comprises the following steps：
A, steamed rice：Take rice 90-110Kg and soya bean 16.2-19.8Kg is cooked, it is standby；
B, spreading for cooling：Rice after cooking adds 5-6Kg cornstarch to be paved after mixing, spreading for cooling；
C, a spice：Weigh lard 0.9-1.1Kg, brown oil 0.11-0.14Kg, shortening 0.9-1.1Kg, salt 0.66-
0.80Kg, egg 1.2-1.46Kg and purple sweet potato powder 13.5-16.5kg mix, and dispensing are obtained, after ingredients are sprinkling upon into spreading for cooling
Spice is carried out on rice；
D, compressing tablet and section：The rice compressing tablet of dispensing will be spread, then has been cut into slices, obtained a meter piece；
It is E, fried：Rice piece after section is carried out into fried treatment, rice crust piece is obtained；
F, secondary spice：Rice crust piece de-oiling after will be fried, adds toppings to carry out spice, and purple sweet potato rice crust is obtained.
Also include step G, inner packing after the step F：Purple sweet potato rice crust is dispensed.Specifically, packed：108-
110g/ bags；Wound membrane is filled：21-22g/ bags；Can is filled：49-51g/ tanks, or 111-113g/ tanks.
Also include step H, external packing after the step G：Purple sweet potato rice crust after packing is cased.Specifically, bag
Dress：Per 6 layers of case, every layer 8 bag, gross weight 5.8-5.85Kg/ casees；Or per 6 layers of case, every layer 4 bag, gross weight 3.16-3.2Kg/ casees；Wound membrane
Dress：Per 6 layers of case, every layer 8 bag, gross weight 1.68-1.72Kg/ casees；Or per 2 layers of case, 5 every layer, every 10 bag, gross weight 2.99-
3.33Kg/ casees；Can is filled：Per case two-layer, every layer of 24 tank, gross weight 4.4-4.5Kg/ casees；Or per one layer of 24 tank of case, gross weight 4.3-
4.4Kg/ casees.
Preferably, in the step A, steamed rice uses meal braizing machine, and the steel band speed of meal braizing machine is 29-33m/min, meal braizing machine
Inflow temperature be 70-80 DEG C, the steamed rice time be 36-44min；The white core amount ＜ 1% of steamed rice, the ripe degree of rice reaches 95%
More than, do without dilute thick.
Preferably, in the step A, broken rice rate≤20% of rice, glutinous millet grain≤1%, paddy kernel≤3/kg；Soya bean
Percentage of head rice >=90%, fire damage rate≤2%.
Preferably, in the step B, the fineness≤0.15mm of cornstarch, spot number≤0.7/cm2；The temperature of spreading for cooling
It is 15-20 DEG C, the time of spreading for cooling is 10-20h, after spreading for cooling 12h, is checked once every 1h.
In the step C, rice conglomeration diameter≤4cm during spice.
Preferably, in the step D, the rice piece after compressing tablet is soft, and without harsh feeling, thickness is uniform, and surface is without obvious particle.
Preferably, in the step D, section size is 25mm*27mm, and the side of rice piece four after section is neat, non-notch, nothing
Adhesion, thickness is consistent, and medial small hole is not worn but has bright sense.
Preferably, in the step E, fried use deep fryer, the conveying tape speed of deep fryer is 15-19m/min, fried
Temperature is 175-179 DEG C, and deep-fat frying time is 2.5-3.5min；The rice crust piece golden yellow color fried, uniform rule, the brittle slag of bubble,
Expect that attachment is uniform outside rice crust piece surface, buildup is few.
Preferably, in the step F, each taste toppings weight added per 10Kg meters of piece is as follows respectively：
Fragrant spicy：Hot spicy powder 0.18-0.22Kg and purple sweet potato powder 0.18-0.22Kg；
Spicy：Spicy powder 0.18-0.22Kg and purple sweet potato powder 0.18-0.22Kg；
Chive flavor：Chive powder 0.18-0.22Kg and purple sweet potato powder 0.18-0.22Kg；
Tomato：Tomato meal 0.32-0.38Kg and purple sweet potato powder 0.18-0.22Kg.
Preferably, in the step F, each taste toppings are also added with additive 10-50g, and additive includes following weight
Measure the raw material of part：15-25 parts of Testa sojae atricolor powder, xylitol 1-3 parts, maltodextrin 0.5-0.9 parts, potassium sorbate 0.4-0.8 parts, be in
0.01-0.05 parts and Seabuckthorn Oil 5-15 parts of flavor nucleotide disodium.
The present invention strictly controls the weight proportion of each additive by adding above-mentioned additive in toppings, is obtained
Purple sweet potato rice crust is aromatic crisp, in good taste.
The additive also include health-care additive 2-4 parts, the health-care additive be by linseed meal, emblic leafflower powder,
Radish seed powder and maca powder compare 0.4-0.8 with weight：0.6-1.0：0.8-1.2：The mixture of 1 composition.
The present invention strictly controls the weight proportion of each health-care additive by adding health-care additive in toppings,
Obtained purple sweet potato rice crust being capable of antibacterial anti-cancer, reduction baked food harm, also with tonifying Qi kidney-nourishing, clearing heat and detoxicating, strengthening the spleen and stomach
Effect, it is good for health.
The additive also includes nourishing additive agent 2-6 parts, and the nourishing additive agent is by jackfruit benevolence powder, hawthorn powder
Compare 1 with weight with gypenoside:0.4-0.8:The mixture of 0.1-0.3 compositions.
The present invention strictly controls the weight proportion of each nourishing additive agent by adding nourishing additive agent in toppings,
Obtained purple sweet potato rice crust is nutritious, and often to eat can improve functions of intestines and stomach, promotes digestion, moreover it is possible to improve blood sugar, blood fat balance, extensive
Answer a pager's call body function, beneficial health.
Hot spicy powder, chive powder, tomato meal and the purple sweet potato powder that the present invention is used are by using Separation of Natural Products extraction
Come, using the hot spicy powder, chive powder, tomato meal and purple sweet potato rice crust golden yellow color obtained in purple sweet potato powder, thickness is uniform, aromatic shortcake
Crisp, the unique mouthfeel fragrance of fusion soya bean, unique flavor is nutritious.
Preferably, in the step F, the spice time is 30-40s, broken foam amount≤3% of rice crust piece after spice, toppings
≤ 1% is measured in flakes.
Another object of the present invention is achieved through the following technical solutions：A kind of purple sweet potato rice crust, the purple sweet potato rice crust is according to upper
Described preparation method is stated to be obtained.
The beneficial effects of the present invention are：Preparation method step of the invention is simple, convenient operation and control, steady quality,
Production efficiency is high, low production cost, can large-scale industrial production.
The present invention obtains Seasoning Ingredients, obtained purple sweet potato rice crust color by the effective ingredient extracted using Separation of Natural Products
Pool is golden yellow, and thickness is uniformly, aromatic crisp, and the unique mouthfeel fragrance of fusion purple potato, unique flavor is nutritious, often edible to go back
With anti-oxidant, anticancer, anti-mutation, liver protection, shield heart blood vessel, preventing hypertension, artery sclerosis, suppression cholesterol, improvement eyesight
And the effects such as weight-reducing.
Specific embodiment
For the ease of the understanding of those skilled in the art, with reference to embodiment, the present invention is further illustrated, real
The content that the mode of applying is referred to not limitation of the invention.
Embodiment 1
A kind of preparation method of purple sweet potato rice crust, comprises the following steps：
A, steamed rice：Take rice 90Kg and soya bean 16.2Kg is cooked, it is standby；
B, spreading for cooling：Rice after cooking adds 5Kg cornstarch to be paved after mixing, spreading for cooling；
C, a spice：Weigh lard 0.9Kg, brown oil 0.11Kg, shortening 0.9Kg, salt 0.66Kg, egg 1.2Kg and purple potato
Powder 13.5kg mixes, and dispensing is obtained, and ingredients are sprinkling upon carries out spice on the rice after spreading for cooling；
D, compressing tablet and section：The rice compressing tablet of dispensing will be spread, then has been cut into slices, obtained a meter piece；
It is E, fried：Rice piece after section is carried out into fried treatment, rice crust piece is obtained；
F, secondary spice：Rice crust piece de-oiling after will be fried, adds toppings to carry out spice, and purple sweet potato rice crust is obtained.
In the step A, steamed rice uses meal braizing machine, and the steel band speed of meal braizing machine is 29m/min, the inflow temperature of meal braizing machine
It it is 70 DEG C, the steamed rice time is 36min；The white core amount ＜ 1% of steamed rice, the ripe degree of rice reaches more than 95%, does without dilute thick.
In the step A, broken rice rate≤20% of rice, glutinous millet grain≤1%, paddy kernel≤3/kg；Soya bean it is complete
Rate >=90%, fire damage rate≤2%.
In the step B, the fineness≤0.15mm of cornstarch, spot number≤0.7/cm2；The temperature of spreading for cooling is 15 DEG C,
The time of spreading for cooling is 10h, after spreading for cooling 12h, is checked once every 1h.
In the step C, rice conglomeration diameter≤4cm during spice.
In the step D, the rice piece after compressing tablet is soft, and without harsh feeling, thickness is uniform, and surface is without obvious particle.
In the step D, section size is 25mm*27mm, and the side of rice piece four after section is neat, non-notch, thick without adhesion
Thin consistent, medial small hole is not worn but has bright sense.
In the step E, fried use deep fryer, the conveying tape speed of deep fryer is 15m/min, and frying temperature is 175
DEG C, deep-fat frying time is 2.5min；The rice crust piece golden yellow color fried, uniform rule, bubble brittle slag expects attachment outside rice crust piece surface
Uniformly, buildup is few.
In the step F, the toppings weight added per 10Kg meters of piece is as follows respectively：
Fragrant spicy：Hot spicy powder 0.18-0.22Kg and purple sweet potato powder 0.18-0.22Kg.
In the step F, the spice time is 30s, broken foam amount≤3% of rice crust piece after spice, toppings measure in flakes≤
1%.
A kind of purple sweet potato rice crust, the purple sweet potato rice crust is obtained according to preparation method described above.
Embodiment 2
A kind of preparation method of purple sweet potato rice crust, comprises the following steps：
A, steamed rice：Take rice 100Kg and soya bean 18Kg is cooked, it is standby；
B, spreading for cooling：Rice after cooking adds 5.5Kg cornstarch to be paved after mixing, spreading for cooling；
C, a spice：Weigh lard 1.0Kg, brown oil 0.125Kg, shortening 1.0Kg, salt 0.73Kg, egg 1.33Kg and purple
Potato powder 15Kg mixes, and dispensing is obtained, and ingredients are sprinkling upon carries out spice on the rice after spreading for cooling；
D, compressing tablet and section：The rice compressing tablet of dispensing will be spread, then has been cut into slices, obtained a meter piece；
It is E, fried：Rice piece after section is carried out into fried treatment, rice crust piece is obtained；
F, secondary spice：Rice crust piece de-oiling after will be fried, adds toppings to carry out spice, and purple sweet potato rice crust is obtained.
In the step A, steamed rice uses meal braizing machine, and the steel band speed of meal braizing machine is 31m/min, the inflow temperature of meal braizing machine
It it is 75 DEG C, the steamed rice time is 40min；The white core amount ＜ 1% of steamed rice, the ripe degree of rice reaches more than 95%, does without dilute thick.
In the step A, broken rice rate≤20% of rice, glutinous millet grain≤1%, paddy kernel≤3/kg；Soya bean it is complete
Rate >=90%, fire damage rate≤2%.
In the step B, the fineness≤0.15mm of cornstarch, spot number≤0.7/cm2；The temperature of spreading for cooling is 17.5
DEG C, the time of spreading for cooling is 15h, after spreading for cooling 12h, is checked once every 1h.
In the step C, rice conglomeration diameter≤4cm during spice.
In the step D, the rice piece after compressing tablet is soft, and without harsh feeling, thickness is uniform, and surface is without obvious particle.
In the step D, section size is 25mm*27mm, and the side of rice piece four after section is neat, non-notch, thick without adhesion
Thin consistent, medial small hole is not worn but has bright sense.
In the step E, fried use deep fryer, the conveying tape speed of deep fryer is 17m/min, and frying temperature is 177
DEG C, deep-fat frying time is 3.0min；The rice crust piece golden yellow color fried, uniform rule, bubble brittle slag expects attachment outside rice crust piece surface
Uniformly, buildup is few.
In the step F, the toppings weight added per 10Kg meters of piece is as follows respectively：
Spicy：Spicy powder 0.18-0.22Kg and purple sweet potato powder 0.18-0.22Kg.
In the step F, the spice time is 35s, broken foam amount≤3% of rice crust piece after spice, toppings measure in flakes≤
1%.
A kind of purple sweet potato rice crust, the purple sweet potato rice crust is obtained according to preparation method described above.
Embodiment 3
A kind of preparation method of purple sweet potato rice crust, comprises the following steps：
A, steamed rice：Take rice 110Kg and soya bean 19.8Kg is cooked, it is standby；
B, spreading for cooling：Rice after cooking adds 6Kg cornstarch to be paved after mixing, spreading for cooling；
C, a spice：Weigh lard 1.1Kg, brown oil 0.14Kg, shortening 1.1Kg, salt 0.80Kg, egg 1.46Kg and purple potato
Powder 16.5kg mixes, and dispensing is obtained, and ingredients are sprinkling upon carries out spice on the rice after spreading for cooling；
D, compressing tablet and section：The rice compressing tablet of dispensing will be spread, then has been cut into slices, obtained a meter piece；
It is E, fried：Rice piece after section is carried out into fried treatment, rice crust piece is obtained；
F, secondary spice：Rice crust piece de-oiling after will be fried, adds toppings to carry out spice, and purple sweet potato rice crust is obtained.
In the step A, steamed rice uses meal braizing machine, and the steel band speed of meal braizing machine is 33m/min, the inflow temperature of meal braizing machine
It it is 80 DEG C, the steamed rice time is 44min；The white core amount ＜ 1% of steamed rice, the ripe degree of rice reaches more than 95%, does without dilute thick.
In the step A, broken rice rate≤20% of rice, glutinous millet grain≤1%, paddy kernel≤3/kg；Soya bean it is complete
Rate >=90%, fire damage rate≤2%.
In the step B, the fineness≤0.15mm of cornstarch, spot number≤0.7/cm2；The temperature of spreading for cooling is 20 DEG C,
The time of spreading for cooling is 20h, after spreading for cooling 12h, is checked once every 1h.
In the step C, rice conglomeration diameter≤4cm during spice.
In the step D, the rice piece after compressing tablet is soft, and without harsh feeling, thickness is uniform, and surface is without obvious particle.
In the step D, section size is 25mm*27mm, and the side of rice piece four after section is neat, non-notch, thick without adhesion
Thin consistent, medial small hole is not worn but has bright sense.
In the step E, fried use deep fryer, the conveying tape speed of deep fryer is 19m/min, and frying temperature is 179
DEG C, deep-fat frying time is 3.5min；The rice crust piece golden yellow color fried, uniform rule, bubble brittle slag expects attachment outside rice crust piece surface
Uniformly, buildup is few.
In the step F, the toppings weight added per 10Kg meters of piece is as follows respectively：
Chive flavor：Chive powder 0.18-0.22Kg and purple sweet potato powder 0.18-0.22Kg.
In the step F, the spice time is 30-40s, broken foam amount≤3% of rice crust piece after spice, toppings measure in flakes≤
1%.
A kind of purple sweet potato rice crust, the purple sweet potato rice crust is obtained according to preparation method described above.
Embodiment 4
The present embodiment is with the difference of above-described embodiment 1：
In the step F, toppings are also added with additive 10g, and additive includes the raw material of following weight portion：Testa sojae atricolor powder 15
Part, 1 part of xylitol, 0.5 part of maltodextrin, 0.4 part of potassium sorbate, 0.01 part of the sapidity nucleotide disodium and 5 parts of Seabuckthorn Oil.
The additive also include health-care additive 2-4 parts, the health-care additive be by linseed meal, emblic leafflower powder,
Radish seed powder and maca powder compare 0.4 with weight：0.6：0.8：The mixture of 1 composition.
The additive also include 2 parts of nourishing additive agent, the nourishing additive agent be by jackfruit benevolence powder, hawthorn powder and
Gypenoside compares 1 with weight:0.4:The mixture of 0.1 composition.
Embodiment 5
The present embodiment is with the difference of above-described embodiment 2：
In the step F, toppings are also added with additive 30g, and additive includes the raw material of following weight portion：Testa sojae atricolor powder 20
Part, 2 parts of xylitol, 0.7 part of maltodextrin, 0.6 part of potassium sorbate, 0.03 part of the sapidity nucleotide disodium and 10 parts of Seabuckthorn Oil.
The additive also includes 3 parts of health-care additive, and the health-care additive is by linseed meal, emblic leafflower powder, Lay
Fu powder and maca powder compare 0.6 with weight：0.8：1：The mixture of 1 composition.
The additive also include 4 parts of nourishing additive agent, the nourishing additive agent be by jackfruit benevolence powder, hawthorn powder and
Gypenoside compares 1 with weight:0.6:The mixture of 0.2 composition.
Embodiment 6
The present embodiment is with the difference of above-described embodiment 3：
In the step F, toppings are also added with additive 50g, and additive includes the raw material of following weight portion：Testa sojae atricolor powder 25
Part, 3 parts of xylitol, 0.9 part of maltodextrin, 0.8 part of potassium sorbate, 0.05 part of the sapidity nucleotide disodium and 15 parts of Seabuckthorn Oil.
The additive also includes 4 parts of health-care additive, and the health-care additive is by linseed meal, emblic leafflower powder, Lay
Fu powder and maca powder compare 0.8 with weight：1.0：1.2：The mixture of 1 composition.
The additive also include 6 parts of nourishing additive agent, the nourishing additive agent be by jackfruit benevolence powder, hawthorn powder and
Gypenoside compares 1 with weight:0.8:The mixture of 0.3 composition.
The testing result of obtained purple sweet potato rice crust of the invention is as follows：
The present invention obtains Seasoning Ingredients, obtained purple sweet potato rice crust color and luster gold by the effective ingredient extracted using Separation of Natural Products
Huang, thickness is uniform, aromatic crisp, and the unique mouthfeel fragrance of fusion purple potato, unique flavor is nutritious, often edible also to have
Anti-oxidant, anticancer, anti-mutation, liver protection, shield heart blood vessel, preventing hypertension, artery sclerosis, suppress cholesterol, improve and eyesight and subtract
The effects such as girth of a garment body.
Above-described embodiment is the present invention preferably implementation, and in addition, the present invention can be realized with other manner,
Any obvious replacement is within protection scope of the present invention on the premise of not departing from present inventive concept.
Claims (10)
1. a kind of preparation method of purple sweet potato rice crust, it is characterised in that：Comprise the following steps：
A, steamed rice：Take rice 90-110Kg and soya bean 16.2-19.8Kg is cooked, it is standby；
B, spreading for cooling：Rice after cooking adds 5-6Kg cornstarch to be paved after mixing, spreading for cooling；
C, a spice：Weigh lard 0.9-1.1Kg, brown oil 0.11-0.14Kg, shortening 0.9-1.1Kg, salt 0.66-
0.80Kg, egg 1.2-1.46Kg and purple sweet potato powder 13.5-16.5kg mix, and dispensing are obtained, after ingredients are sprinkling upon into spreading for cooling
Spice is carried out on rice；
D, compressing tablet and section：The rice compressing tablet of dispensing will be spread, then has been cut into slices, obtained a meter piece；
It is E, fried：Rice piece after section is carried out into fried treatment, rice crust piece is obtained；
F, secondary spice：Rice crust piece de-oiling after will be fried, adds toppings to carry out spice, and purple sweet potato rice crust is obtained.
2. the preparation method of a kind of purple sweet potato rice crust according to claim 1, it is characterised in that：In the step A, steamed rice is adopted
With meal braizing machine, the steel band speed of meal braizing machine is 29-33m/min, and the inflow temperature of meal braizing machine is 70-80 DEG C, and the steamed rice time is 36-
44min；The white core amount ＜ 1% of steamed rice, the ripe degree of rice reaches more than 95%, does without dilute thick.
3. the preparation method of a kind of purple sweet potato rice crust according to claim 1, it is characterised in that：In the step A, rice
Broken rice rate≤20%, glutinous millet grain≤1%, paddy kernel≤3/kg；Percentage of head rice >=90% of soya bean, fire damage rate≤2%.
4. the preparation method of a kind of purple sweet potato rice crust according to claim 1, it is characterised in that：In the step B, corn forms sediment
Fineness≤the 0.15mm of powder, spot number≤0.7/cm2；The temperature of spreading for cooling is 15-20 DEG C, and the time of spreading for cooling is 10-20h, spreading for cooling
After 12h, checked once every 1h.
5. the preparation method of a kind of purple sweet potato rice crust according to claim 1, it is characterised in that：In the step D, after compressing tablet
Rice piece it is soft, without harsh feeling, thickness is uniform, and surface is without obvious particle.
6. the preparation method of a kind of purple sweet potato rice crust according to claim 1, it is characterised in that：In the step D, chi of cutting into slices
Very little is 25mm*27mm, and the side of rice piece four after section is neat, non-notch, and without adhesion, thickness is consistent, and medial small hole is not worn but had
Bright sense.
7. the preparation method of a kind of purple sweet potato rice crust according to claim 1, it is characterised in that：It is fried to adopt in the step E
With deep fryer, the conveying tape speed of deep fryer is 15-19m/min, and frying temperature is 175-179 DEG C, and deep-fat frying time is 2.5-
3.5min；The rice crust piece golden yellow color fried, uniform rule, bubble brittle slag expects that attachment is uniform outside rice crust piece surface, buildup is few.
8. the preparation method of a kind of purple sweet potato rice crust according to claim 1, it is characterised in that：In the step F, per 10Kg
Each taste toppings weight that rice piece is added is as follows respectively：
Fragrant spicy：Hot spicy powder 0.18-0.22Kg and purple sweet potato powder 0.18-0.22Kg；
Spicy：Spicy powder 0.18-0.22Kg and purple sweet potato powder 0.18-0.22Kg；
Chive flavor：Chive powder 0.18-0.22Kg and purple sweet potato powder 0.18-0.22Kg；
Tomato：Tomato meal 0.32-0.38Kg and purple sweet potato powder 0.18-0.22Kg.
9. the preparation method of a kind of purple sweet potato rice crust according to claim 1, it is characterised in that：In the step F, during spice
Between be 30-40s, broken foam amount≤3% of rice crust piece after spice, toppings measure≤1% in flakes.
10. a kind of purple sweet potato rice crust, it is characterised in that：Preparation side of the purple sweet potato rice crust according to claim any one of 1-9
Method is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611219543.8A CN106852456A (en) | 2016-12-26 | 2016-12-26 | A kind of purple sweet potato rice crust and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611219543.8A CN106852456A (en) | 2016-12-26 | 2016-12-26 | A kind of purple sweet potato rice crust and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106852456A true CN106852456A (en) | 2017-06-16 |
Family
ID=59126693
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611219543.8A Pending CN106852456A (en) | 2016-12-26 | 2016-12-26 | A kind of purple sweet potato rice crust and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106852456A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101802A (en) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | Process for producing millet crust |
| CN103156125A (en) * | 2011-12-08 | 2013-06-19 | 李冬梅 | Rice crust preparation method |
| CN103815294A (en) * | 2014-03-14 | 2014-05-28 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
| CN104286704A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Purple sweet potato-meat floss rice crust and preparation method thereof |
-
2016
- 2016-12-26 CN CN201611219543.8A patent/CN106852456A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101802A (en) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | Process for producing millet crust |
| CN103156125A (en) * | 2011-12-08 | 2013-06-19 | 李冬梅 | Rice crust preparation method |
| CN103815294A (en) * | 2014-03-14 | 2014-05-28 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
| CN103815294B (en) * | 2014-03-14 | 2015-07-22 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
| CN104286704A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Purple sweet potato-meat floss rice crust and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106578933A (en) | Coarse grain crust and preparation method thereof | |
| CN103689516B (en) | Seasoning for steamed pork with rice flour and making method of seasoning | |
| CN105581249A (en) | Purple sweet potato and dried meat floss rice crusts and preparation method thereof | |
| CN103766728B (en) | Method for fabricating Chinese yam and purple sweet potato ball | |
| CN107343604A (en) | A kind of preparation method of crab oil taste broad bean and obtained crab oil taste broad bean | |
| EP0461350A1 (en) | Improved method for rice food | |
| CN106690061A (en) | Crispy fried black rice crust and making method thereof | |
| CN105146565A (en) | Crispy sesame-chicken fillet and preparation method of the sesame-crispy chicken fillet | |
| CN107969614A (en) | Gold coarse cereals nutrition powder and preparation method thereof | |
| CN102626203B (en) | Balanced nutrient dumplings and production method thereof | |
| CN103385499A (en) | Multi-flavor peanut containing low sodium salt and preparation method of multi-flavor peanut | |
| CN101584484B (en) | Laver paste and preparation method thereof | |
| CN102293396A (en) | Compound meat-flavored seasoning powder for Sha County snacks | |
| CN104720003A (en) | Wrapped shelled melon seeds and preparation method thereof | |
| CN106852456A (en) | A kind of purple sweet potato rice crust and preparation method thereof | |
| CN106722199A (en) | A kind of preparation method of strange taste Chinese indigo and obtained strange taste Chinese indigo | |
| CN106722674A (en) | A kind of delicious peanuts and its preparation technology | |
| CN107334066A (en) | A kind of preparation method of lima bean and obtained lima bean | |
| CN106923190A (en) | " dry sushi " dilated food and preparation method thereof | |
| CN108433089A (en) | Soup-stock chicken liver paste and preparation method thereof | |
| CN104872542A (en) | Purple sweet potato rice crust and preparation method thereof | |
| CN101869132A (en) | Corn paste stuffing and production method thereof | |
| CN104106787B (en) | The manufacture craft of instant noodles batching | |
| KR20110093318A (en) | Rice rolled in dried laver and manufacturing method thereof | |
| CN106901316A (en) | A kind of mushroom taste beans drag for sauce and its production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170616 |
|
| RJ01 | Rejection of invention patent application after publication |