CN1050488A - The production method of corn crust - Google Patents
The production method of corn crust Download PDFInfo
- Publication number
- CN1050488A CN1050488A CN89107288A CN89107288A CN1050488A CN 1050488 A CN1050488 A CN 1050488A CN 89107288 A CN89107288 A CN 89107288A CN 89107288 A CN89107288 A CN 89107288A CN 1050488 A CN1050488 A CN 1050488A
- Authority
- CN
- China
- Prior art keywords
- production method
- corn
- described production
- major ingredient
- seasoning matter
- 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
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 14
- 235000005822 corn Nutrition 0.000 title claims abstract description 14
- 240000008042 Zea mays Species 0.000 title claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 19
- 235000009566 rice Nutrition 0.000 claims description 19
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 6
- 235000009973 maize Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 238000001816 cooling Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 3
- 239000002893 slag Substances 0.000 abstract description 2
- 241000209149 Zea Species 0.000 abstract 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 17
- 235000012054 meals Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of production method of corn crust, it is low, nutritious to have a cost, advantage of high production efficiency, color, the shape that can keep traditional-handwork to make can be fit to industrial characteristics again.This method is to be the major ingredient prescription with the Corn slag, major ingredient cooked, and cooling, section, oven dry, fried, spread seasoning matter, packing forms.
Description
The present invention relates to a kind of production method of food.
Rice crust fried in oil is a kind of folk snack that is popular in each province, China south, also can cook various local dish simultaneously and confuse, and crispy rice is the sallow rice of one deck in the bottom of a pan of hardening when vexed meal.It is that to keep the grain shape of rice, existing industrial process (referring to Chinese patent 87106199A) is to participate in a large amount of starch in rice with the rice thin slice that is made by handwork that crispy rice is produced traditional method, the machine tablet forming, and drying is not fried.Its shortcoming is: kind is single, and it is crisp not expand, and loses grain shape, and the suspicion that falls short of the reality is arranged.
The production method that the purpose of this invention is to provide a kind of corn crust.Having increased the kind of crispy rice, and can keep the color of traditional crispy rice, shape can break away from state hand-manipulated again.
Task of the present invention is finished by following proposal.With maize pulp clean to soak boiling, cooling, section, oven dry, fried, spread seasoning matter, packing forms.
Below in conjunction with embodiment the present invention is described in detail.
Embodiment: strange taste corn crust processing method.
(1) is equipped with major ingredient: iblet is ground into maize pulp (size is as small rice grain), clean and soak more than 4 hours.
(2) boiling: the maize pulp boiling after will soaking is ripe, and the ratio of corn and water gross weight and corn net weight is 3: 1, and the corn meal thickness after cooking is 5-8MM.
(3) cooling: cooked maize slag meal is cooled to below 20 ℃.Temperature is low more, difficult more sticking cutter.
(4) section: earlier corn meal is cut into the wide billot of 3MM, again billot is cut into the thin slice about 2MM.
(5) oven dry: with hot dry wind thin slice is dried, bake out temperature is below 150 ℃.The oven dry back is fried, and it is crisp that crispy rice is expanded.
(6) fried: vacuum high-temperature is fried.
(7) spread seasoning matter: the seasoning matter for preparing evenly is sprinkling upon on the rice crust piece with the trailing plants sieve.
(8) packing:
In the 7th procedure, strange taste seasoning matter proportioning is: refined salt: white sugar: pepper powder: zanthoxylum powder: chilli powder: monosodium glutamate is 20: 50: 2: 3: 2: 0.5.The seasoning matter difference is joined by institute, can make differently flavoured crispy rice.
The advantage of utilizing the present invention to produce crispy rice is: 1, increased kind. 2, be suitable for suitability for industrialized production. 3, the grain shape that has kept crispy rice. It is 4, fried after the oven dry that crispy rice is splashed is swollen crisp. 5, vacuum frying keeps nutrition not to be damaged. 6, corn cost is low, and albumen is abundant. Therefore increase the kind of crispy rice, improved nutritional labeling, improved productivity ratio, reduced cost.
Claims (6)
1, a kind of production method of corn crust, comprise that seasoning matter is spread in (4) section, (7), pack (8), it is characterized in that described production method, is with 1, is equipped with major ingredient: maize pulp is that cool off major ingredient prescription (2) boiling, (3), dry (5), (6) vacuum frying forms.
2,, it is characterized in that the size of maize pulp should be soaked more than 4 hours as the small rice grain size as right 1 described production method.
3, as right 1 described production method, the ratio of corn and water gross weight and corn net weight is 3: 1 when it is characterized in that boiling.
4,, it is characterized in that cool but temperature is below 20 ℃ as right 1 described production method.
5,, it is characterized in that bake out temperature is below 150 ℃ as right 1 described production method.
6, as right 1 described production method, it is characterized in that strange taste crispy rice seasoning matter proportioning is refined salt: white sugar: pepper powder: zanthoxylum powder: chilli powder: monosodium glutamate is 15: 50: 2: 3: 2: 0.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89107288A CN1050488A (en) | 1989-09-26 | 1989-09-26 | The production method of corn crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89107288A CN1050488A (en) | 1989-09-26 | 1989-09-26 | The production method of corn crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1050488A true CN1050488A (en) | 1991-04-10 |
Family
ID=4857144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN89107288A Pending CN1050488A (en) | 1989-09-26 | 1989-09-26 | The production method of corn crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1050488A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085058C (en) * | 1998-12-11 | 2002-05-22 | 王春梅 | Rice crust and making method |
| CN102271532A (en) * | 2008-12-30 | 2011-12-07 | Cj第一制糖株式会社 | Method for making instant dried rice for porridge, which is outstandingly easy to reconstitute |
| CN103719728A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Corn duck crispy rice and preparation method thereof |
| CN104757422A (en) * | 2015-04-08 | 2015-07-08 | 山东省农业科学院农产品研究所 | Mushroom and sorghum rice crusts and preparation method thereof |
| CN104757423A (en) * | 2015-04-08 | 2015-07-08 | 山东省农业科学院农产品研究所 | Mushroom black rice crusts and preparation method thereof |
| CN104799191A (en) * | 2015-04-08 | 2015-07-29 | 山东省农业科学院农产品研究所 | Rice crust comprising Lentinus edodes and millet and preparation method of rice crust |
| CN106071830A (en) * | 2016-06-21 | 2016-11-09 | 黄彦华 | A kind of rice crust and preparation method thereof |
| CN111011732A (en) * | 2020-01-03 | 2020-04-17 | 陈小艺 | Cumin spicy original-taste corn rice crust and processing method thereof |
| CN111406888A (en) * | 2020-05-08 | 2020-07-14 | 湖北卧龙神厨食品股份有限公司 | Cooking and cooling processing method of rice crust |
-
1989
- 1989-09-26 CN CN89107288A patent/CN1050488A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085058C (en) * | 1998-12-11 | 2002-05-22 | 王春梅 | Rice crust and making method |
| CN102271532A (en) * | 2008-12-30 | 2011-12-07 | Cj第一制糖株式会社 | Method for making instant dried rice for porridge, which is outstandingly easy to reconstitute |
| CN103719728A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Corn duck crispy rice and preparation method thereof |
| CN104757422A (en) * | 2015-04-08 | 2015-07-08 | 山东省农业科学院农产品研究所 | Mushroom and sorghum rice crusts and preparation method thereof |
| CN104757423A (en) * | 2015-04-08 | 2015-07-08 | 山东省农业科学院农产品研究所 | Mushroom black rice crusts and preparation method thereof |
| CN104799191A (en) * | 2015-04-08 | 2015-07-29 | 山东省农业科学院农产品研究所 | Rice crust comprising Lentinus edodes and millet and preparation method of rice crust |
| CN104757423B (en) * | 2015-04-08 | 2017-10-24 | 山东省农业科学院农产品研究所 | A kind of mushroom black-rice crust and preparation method thereof |
| CN104757422B (en) * | 2015-04-08 | 2017-10-27 | 山东省农业科学院农产品研究所 | A kind of mushroom sorghum crispy rice and preparation method thereof |
| CN106071830A (en) * | 2016-06-21 | 2016-11-09 | 黄彦华 | A kind of rice crust and preparation method thereof |
| CN111011732A (en) * | 2020-01-03 | 2020-04-17 | 陈小艺 | Cumin spicy original-taste corn rice crust and processing method thereof |
| CN111406888A (en) * | 2020-05-08 | 2020-07-14 | 湖北卧龙神厨食品股份有限公司 | Cooking and cooling processing method of rice crust |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |