CN110786456A - Production process of instant rice crust - Google Patents

Production process of instant rice crust Download PDF

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Publication number
CN110786456A
CN110786456A CN201910934379.6A CN201910934379A CN110786456A CN 110786456 A CN110786456 A CN 110786456A CN 201910934379 A CN201910934379 A CN 201910934379A CN 110786456 A CN110786456 A CN 110786456A
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Prior art keywords
rice crust
rice
production process
instant
crust
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CN201910934379.6A
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Chinese (zh)
Inventor
石磊
林二平
储维维
张翰玲
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Anhui Food Yue Big Eating Brother Food Technology Co Ltd
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Anhui Food Yue Big Eating Brother Food Technology Co Ltd
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Priority to CN201910934379.6A priority Critical patent/CN110786456A/en
Publication of CN110786456A publication Critical patent/CN110786456A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D53/00—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols
    • B01D53/26—Drying gases or vapours
    • B01D53/28—Selection of materials for use as drying agents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
    • B65D81/268—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants the absorber being enclosed in a small pack, e.g. bag, included in the package
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Analytical Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Molecular Biology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a production process of instant rice crust, which relates to the technical field of instant food processing and comprises the following steps: (1) processing glutinous rice crust, (2) processing bone soup, (3) processing dehydrated vegetables, and (4) packaging instant rice crust; according to the invention, by adding the seasoning packet and the vegetable packet, the edible taste of the instant rice crust is greatly enriched, and an eater can select to use or not use the seasoning packet and the vegetable packet according to the self requirement; the prepared instant rice crust is convenient to eat, the seasoning bag and the vegetable bag are opened and then put into the glutinous rice crust, and the glutinous rice crust is added with boiling water with the temperature of more than 85 ℃ for soaking for 1-2min and then is stirred uniformly to eat.

Description

Production process of instant rice crust
The technical field is as follows:
the invention relates to the technical field of instant food processing, in particular to a production process of instant rice crust.
Background art:
the instant rice crust is an instant food which is popular in recent years, the eating taste is completely different from that of instant noodles, and the instant culture of modern people is enriched. The existing preparation raw materials of the instant rice crust are mainly processed by rice or glutinous rice, but the eating method and the eating mouthfeel are completely different due to different processing methods.
Patent CN200710051794.4 discloses a preparation method of an instant rice crust porridge, which is prepared by washing, soaking, steaming and baking a part of rice to obtain rice crust, preparing the rest rice into rice flour, dividing into small bags for packaging, putting the rice crust and the rice flour together, and packaging to obtain a finished product. However, the eating method of the instant rice crust porridge prepared by the patent is that rice flour in a small bag package is poured into a pot to be blended with cold water, then the rice flour is heated and boiled into rice soup, and then small rice crust blocks are added into the rice soup to form the rice crust porridge. However, the eating method has the problem of inconvenient operation, and cold water blending is easy to agglomerate, thereby affecting the eating mouthfeel.
Patent CN201410353036.8 discloses a preparation method of instant rice crust porridge, which is to ripen rice, peel the rice to obtain cooked rice, and foam the cooked rice to obtain cooked soaked rice; pulverizing rice, cooking into rice milk, filtering to obtain rice milk water and cooked rice milk, drying the cooked rice milk, and grinding to obtain rice soup powder; crushing rice, mixing with plant fiber powder, and puffing to obtain puffed rice; mixing cooked soaked rice and puffed rice, adding rice milk water, making into blocks, dewatering, and oven drying to obtain rice crust. The instant rice crust porridge prepared by the patent is simple and convenient to eat, can be eaten by adding rice soup powder after being added with boiled water, but has single taste and light mouthfeel, and cannot meet the requirements of most people on eating mouthfeel.
The invention content is as follows:
the technical problem to be solved by the invention is to provide a production process of instant rice crust, the process operation is simple and easy to implement, the prepared rice crust has good edible taste, the appetite of eaters can be stimulated through olfaction and taste, and the edible taste is completely different from the existing instant rice crust.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a production process of instant rice crust comprises the following steps:
(1) processing the glutinous rice crust: soaking glutinous rice, washing rice, controlling water, adding corn starch and salt, stirring, frying, and cooling to obtain glutinous rice crust;
(2) processing the bone soup: mixing the sauce, lard and water, adding flavoring agent, and heating to obtain bone soup;
(3) processing of the dehydrated vegetables: washing vegetables, cutting, boiling, draining, adding glucose, stirring, drying, sieving with a magnetic sieve, and performing color selection and metal detection to obtain dehydrated vegetables;
(4) packaging of instant rice crusts: quantitatively subpackaging the bone soup into seasoning bags, quantitatively subpackaging the dehydrated vegetables into vegetable bags, and packaging the glutinous rice crust, the seasoning bags and the vegetable bags into bags or boxes to obtain the finished product of the instant rice crust.
The sauce comprises bone soup sauce and sparerib sauce.
The flavoring comprises garlic granules, soy sauce, flavor enhancer, vegetable juice, mushroom essence, salt, chicken powder, monosodium glutamate, milk essence, pepper powder, anhydrous citric acid, a freshener I + G, hydrolyzed vegetable protein HVP powder, disodium succinate and ginger juice.
The vegetables include caulis et folium Brassicae Capitatae, thallus laminariae, semen Pisi Sativi and semen Maydis.
Glutinous rice is selected as a raw material for processing the rice crust, has the effects of tonifying middle-jiao and Qi, invigorating spleen and nourishing stomach, has a certain relieving effect on poor appetite and abdominal distension and diarrhea, is rich in nutrition, and belongs to a warming and strengthening food.
The purpose of adding corn starch during processing of glutinous rice crust is to lock water so as to ensure that glutinous rice cannot be loosened and cannot be formed in the frying process, and ensure the crispy mouthfeel of the crust.
The combination of various raw materials in the bone soup endows the prepared instant rice crust with double experiences of smell and taste, namely aromatic flavor and rich mouthfeel, when the instant rice crust is eaten, the appetite of eaters is stimulated, and meanwhile, the edible nutritive value is ensured.
The vegetable component is introduced into the instant rice crust by adding the vegetable bag, the vegetables are delicious and fresh in color when being eaten by controlling the processing technology, and the original nutritional value of the vegetables can be reserved.
In order to ensure the crispy taste of the rice crust when being eaten, erythritol is added when the glutinous rice is mixed with materials, and the erythritol is usually used as a food sweetening agent, but the inventor unexpectedly finds that the crispy taste of the rice crust can be obviously improved after the erythritol is used as an additive for preparing the glutinous rice crust in the test process, namely the technical scheme of the step (1) is replaced by the steps of soaking the glutinous rice, washing the rice, controlling water, adding corn starch, erythritol and salt, mixing materials, frying and cooling to obtain the glutinous rice crust.
The using amount of the erythritol is 5-15% of the mass of the corn starch.
In order to ensure the storage quality of the instant rice crust and prevent the rice crust from affecting the edible taste after absorbing moisture due to the problems of package tightness and air remained in the package, the invention also puts a drying bag in the packaging of the instant rice crust, namely, the technical scheme of the step (4) is replaced by' quantitatively subpackaging bone soup into seasoning bags, quantitatively subpackaging dehydrated vegetables into vegetable bags, and then packaging the glutinous rice crust, the seasoning bags, the vegetable bags and the drying bag into bags or boxes to obtain the finished product of the instant rice crust. "
The drying bag consists of a physical drying agent and a non-disturbed cloth packaging bag.
The physical drying agent is selected from fine-pore silica gel, the average pore diameter is 2.0-3.0nm, and the specific surface area is 650-800m2The pore volume is 0.35-0.45 mL/g. Silica gel belongs to a physical drying agent commonly used in the field and has the double advantages of proper price and good drying performance.
In order to further improve the drying performance of the drying agent on the basis of reducing the cost of the drying agent, the drying agent is prepared by the invention, and the specific technical scheme is as follows:
the physical drying agent is an N-vinyl caprolactam-allyl glycidyl ether copolymer, and the specific preparation method comprises the following steps: heating 0.1mol of N-vinyl caprolactam, 0.1mol of allyl glycidyl ether, 200mL of methanol and 0.001mol of initiator to 70 ℃, preserving heat and reacting for 3h, naturally cooling reaction liquid to 25 ℃ after the reaction is finished, then adding 100mL of diethyl ether, stirring for 15min, filtering to obtain white solid, drying by blowing at 50 ℃, and finally crushing to obtain 100-mesh white powder.
The physical desiccant is prepared by taking N-vinyl caprolactam and allyl glycidyl ether as polymerization monomers through polymerization reaction, and the water absorption performance of the prepared physical desiccant is far superior to that of the fine-pore silica gel.
The invention has the beneficial effects that: according to the invention, by adding the seasoning packet and the vegetable packet, the edible taste of the instant rice crust is greatly enriched, and an eater can select to use or not use the seasoning packet and the vegetable packet according to the self requirement; the prepared instant rice crust is convenient to eat, the seasoning bag and the vegetable bag are opened and then put into the glutinous rice crust, and the glutinous rice crust is added with boiling water with the temperature of more than 85 ℃ for soaking for 1-2min and then is stirred uniformly to eat.
The specific implementation mode is as follows:
in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
Production of instant rice crust:
(1) processing the glutinous rice crust: soaking 10kg of glutinous rice at 25 deg.C for 8 hr, washing rice, adding water, adding 0.8kg of corn starch and 0.1kg of salt, stirring, frying at 230 deg.C for 1min, and cooling to obtain glutinous rice crust;
(2) processing the bone soup: mixing 1kg of bone soup sauce, 0.5kg of sparerib sauce, 0.1kg of lard and 25kg of water, adding 0.5kg of garlic granules, 0.25kg of soy sauce, 0.25kg of flavor enhancer, 0.5kg of vegetable juice, 0.05kg of mushroom essence, 0.5kg of salt, 0.05kg of chicken powder, 0.05kg of monosodium glutamate, 0.05kg of milk essence, 0.05kg of pepper powder, 0.05kg of anhydrous citric acid, 0.05kg of freshener I + G, 0.05kg of hydrolyzed plant protein HVP powder, 0.05kg of disodium succinate and 0.5kg of ginger juice, boiling and heating for 30min to obtain bone soup;
the bone soup sauce is prepared by boiling 5kg of pig leg bones with 50kg of water for 8 hours and removing bones, the sparerib sauce is prepared by boiling 5kg of pig spareribs with 50kg of water for 8 hours and removing bones, the vegetable juice is prepared by pulping 0.5kg of carrot, 0.5kg of broccoli and 0.5kg of spinach for 15 minutes and filtering, and the ginger juice is prepared by pulping 0.5kg of ginger with 0.1kg of water for 15 minutes and filtering;
(3) processing of the dehydrated vegetables: washing 1kg of green stem vegetable, 1kg of undaria pinnatifida, 1kg of peas and 1kg of corns, cutting, blanching, draining, adding 0.2kg of glucose, stirring, drying at 80 ℃, carrying out magnetic sieving, and finally carrying out color sorting and metal detection to obtain dehydrated vegetables;
(4) packaging of instant rice crusts: quantitatively subpackaging the bone soup into seasoning bags of 35g, quantitatively subpackaging the dehydrated vegetables into vegetable bags of 10g, and packaging 66g of glutinous rice crispy rice, the seasoning bags and the vegetable bags into bags or boxes to obtain the finished instant crispy rice.
Example 2
The procedure of example 1 was followed except for replacing the procedure of example 1 with "10 kg of glutinous rice was soaked at 25 ℃ for 8 hours, rice was washed, water was drained, 0.8kg of corn starch, 0.08kg of erythritol and 0.1kg of salt were added, the mixture was stirred, fried at 230 ℃ for 1min, and cooled to obtain glutinous rice crust".
Example 3
The procedure (4) in example 1 was replaced with "quantitatively subpackaging bone soup into 35g seasoning packets, quantitatively subpackaging dehydrated vegetables into 10g vegetable packets, and then packaging 66g glutinous rice crust, seasoning packets, vegetable packets and drying packets into bags or boxes to obtain finished instant rice crust", wherein the drying packets were secured by 5g physical desiccant fine-pored silica gel via a non-woven fabric packaging bag, the fine-pored silica gel was purchased from Shanghai Chang all silica gel desiccant GmbH, and the rest of the procedure was the same as example 1.
Example 4
The procedure of example 3 was followed except that the fine-pored silica gel of example 3 was replaced with an equal amount of N-vinylcaprolactam-allyl glycidyl ether copolymer.
Preparation of N-vinylcaprolactam-allyl glycidyl ether copolymer: heating 0.1mol of N-vinyl caprolactam, 0.1mol of allyl glycidyl ether, 200mL of methanol and 0.001mol of initiator to 70 ℃, preserving heat and reacting for 3h, naturally cooling reaction liquid to 25 ℃ after the reaction is finished, then adding 100mL of diethyl ether, stirring for 15min, filtering to obtain white solid, drying by blowing at 50 ℃ for 8h, and finally crushing to obtain 100-mesh white powder.
The instant rice crust was prepared according to the above examples, and the nutritional ingredients of the rice crust prepared according to example 1 were measured, and the results are shown in table 1.
TABLE 1
Item Each 100g Reference value of nutrient
Energy of 1677kJ 20％
Protein 7.0g 12％
Fat 20.0g 33％
Carbohydrate compound 48.1g 16％
Sodium salt 1760mg 88％
The crispness of the rice crusts prepared in examples 1 and 2 was measured, and the water absorption of the physical drying agent used in examples 3 and 4 was measured, and the results are shown in table 2.
The method for measuring crispness comprises the following steps: a QTS type texture analyzer is utilized to adopt a stainless steel square block type probe, the descending speed, the testing speed and the returning speed are respectively 3.0 mm/s, 1.0 mm/s and 8.0mm/s, and the brittleness value is obtained by the abscissa when the stress in a curve reaches the peak value, namely the time required by the sample fracture is expressed in the unit of s, and the smaller the numerical value is, the more brittle the sample is. The test was performed in triplicate and the average was taken.
Method for measuring Water absorption: the water absorption under different relative humidity is measured according to GB/T6284-one 2006 at 25 ℃, and the water absorption calculation formula W is ═ m-b-mg)/mg]×100％，mbMass of the material in the state of saturation with water, mg-mass of material in dry state.
TABLE 2
Figure BDA0002221150710000051
Figure BDA0002221150710000061
"/" indicates that: and (4) not measuring.
As can be seen from table 2, the technical effect of significantly improving crispy rice taste is achieved by adding erythritol, and the technical effect of significantly enhancing moisture absorption performance of the dried rice crust is achieved by replacing silica gel with the self-made N-vinylcaprolactam-allyl glycidyl ether copolymer.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (6)

1. The production process of the instant rice crust is characterized by comprising the following steps:
(1) processing the glutinous rice crust: soaking glutinous rice, washing rice, controlling water, adding corn starch and salt, stirring, frying, and cooling to obtain glutinous rice crust;
(2) processing the bone soup: mixing the sauce, lard and water, adding flavoring agent, and heating to obtain bone soup;
(3) processing of the dehydrated vegetables: washing vegetables, cutting, boiling, draining, adding glucose, stirring, drying, sieving with a magnetic sieve, and performing color selection and metal detection to obtain dehydrated vegetables;
(4) packaging of instant rice crusts: quantitatively subpackaging the bone soup into seasoning bags, quantitatively subpackaging the dehydrated vegetables into vegetable bags, and packaging the glutinous rice crust, the seasoning bags and the vegetable bags into bags or boxes to obtain the finished product of the instant rice crust.
2. The production process according to claim 1, characterized in that: the sauce comprises bone soup sauce and sparerib sauce.
3. The production process according to claim 1, characterized in that: the flavoring comprises garlic granules, soy sauce, flavor enhancer, vegetable juice, mushroom essence, salt, chicken powder, monosodium glutamate, milk essence, pepper powder, anhydrous citric acid, a freshener I + G, hydrolyzed vegetable protein HVP powder, disodium succinate and ginger juice.
4. The production process according to claim 1, characterized in that: the vegetables include caulis et folium Brassicae Capitatae, thallus laminariae, semen Pisi Sativi and semen Maydis.
5. The production process according to claim 1, characterized in that: erythritol is further added in the step (1) during mixing of glutinous rice.
6. The production process according to claim 5, characterized in that: the using amount of the erythritol is 5-15% of the mass of the corn starch.
CN201910934379.6A 2019-09-29 2019-09-29 Production process of instant rice crust Pending CN110786456A (en)

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Publication number Priority date Publication date Assignee Title
JP2000300198A (en) * 1999-04-19 2000-10-31 Nikken Kasei Kk Coating material for frying and fried food produced by using the coating material
CN1489933A (en) * 2002-10-14 2004-04-21 陆成玉 Convenient rice crusts and producing method thereof
CN1688615A (en) * 2002-09-04 2005-10-26 利斯特股份公司 Process for the production of sap
CN102516432A (en) * 2011-12-16 2012-06-27 甘肃省化工研究院 Synthesis method for poly-N-vinylcaprolactam
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000300198A (en) * 1999-04-19 2000-10-31 Nikken Kasei Kk Coating material for frying and fried food produced by using the coating material
CN1688615A (en) * 2002-09-04 2005-10-26 利斯特股份公司 Process for the production of sap
CN1489933A (en) * 2002-10-14 2004-04-21 陆成玉 Convenient rice crusts and producing method thereof
CN102516432A (en) * 2011-12-16 2012-06-27 甘肃省化工研究院 Synthesis method for poly-N-vinylcaprolactam
CN105061961A (en) * 2015-08-26 2015-11-18 北京理工大学 Salt tolerance super water-absorbent resin

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Title
上海橡胶工业制品研究所: "《高分子译丛》", 上海市科学技术编译馆, pages: 16 *
古阶祥著: "《沸石》", 31 March 1980, 中国建筑工业出版社, pages: 70 *
徐世栋等: "聚N-乙烯基己内酰胺的合成及放大", 《化学工程》, no. 11, 15 November 2017 (2017-11-15), pages 63 - 66 *

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Application publication date: 20200214