CN1372832A - Method for cooking natural crisp crust - Google Patents
Method for cooking natural crisp crust Download PDFInfo
- Publication number
- CN1372832A CN1372832A CN02109334A CN02109334A CN1372832A CN 1372832 A CN1372832 A CN 1372832A CN 02109334 A CN02109334 A CN 02109334A CN 02109334 A CN02109334 A CN 02109334A CN 1372832 A CN1372832 A CN 1372832A
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- rice
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- hundred parts
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- 238000000034 method Methods 0.000 title abstract description 4
- 238000010411 cooking Methods 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000209094 Oryza Species 0.000 claims description 105
- 235000007164 Oryza sativa Nutrition 0.000 claims description 105
- 235000009566 rice Nutrition 0.000 claims description 105
- 235000013339 cereals Nutrition 0.000 claims description 28
- 238000002360 preparation method Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- 238000000465 moulding Methods 0.000 claims description 10
- 244000062793 Sorghum vulgare Species 0.000 claims description 7
- 235000019713 millet Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 240000006394 Sorghum bicolor Species 0.000 claims description 5
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 5
- 240000004922 Vigna radiata Species 0.000 claims description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 241000371652 Curvularia clavata Species 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 238000010025 steaming Methods 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 11
- 239000012535 impurity Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
A natural crisp crust is made through mixing raw material with water in the ratio of 1:2, steaming, spreading on mould to form a thin layer, closing mould cover, roasting at 160-200 deg.c for 6-8 min in oven, and demoulding. Its advantages are simple process, very crisp, rich nutrients and unique taste.
Description
Technical field
The present invention relates to the processing method of food, particularly relate to the preparation method of a kind of meter class crispy rice.
Background technology
In the past, crispy rice was the ubiquitous thing of every household, and the appearance because of electric cooker now fades away in people's life, but the peculiar flavour that it has is usually missed people.At present, various products such as existing rice crust, millet crisp crust, corn crust on the market, they all are to add various flavorings in rice or ground rice, fried making for the convenience food that uses behind compressing tablet.This crispy rice does not have the original peculiar flavour of crispy rice, so can not satisfy the requirement of people to former rice crust.Disclosed in the Chinese patent 92108292.4 " a kind of preparation method of rice crust ", though solved the technical problem of the parties concerned, but still have the preparation method complexity, problems such as needed time length.
Technology contents
Given this, it is simple to the purpose of this invention is to provide a kind of preparation method, has the preparation method of the pure natural crispy rice of original flavor.
Purpose of the present invention realizes with following technical scheme;
Material with removal of impurities, after cleaning and water are heated with 1: 2 ratio and are cooked, evenly be spread out in mould on 0.5-2 grain of rice bed thickness its material then, put into 160 ℃-200 ℃ roaster behind the covered and enclosed, heated 6-8 minute, the moisture of the grain of rice is all evaporated, bake moulding, and with mould in break away from naturally, form the finished product crispy rice.
Material described in the said method is that 70%-90% and hundred parts of content of glutinous rice weight are that 10%-40% forms by hundred parts of content of rice weight, or be 40%-60% by hundred parts of content of millet weight, hundred parts of content of rice weight are 20%-40%, hundred parts of content of glutinous rice weight are that 20%-40% forms, or be 40%-60% by hundred parts of content of corn weight, hundred parts of content of rice weight are 20%-40%, hundred parts of content of glutinous rice weight are that 20%-40% forms, or be 40%-60% by hundred parts of content of mung bean weight, hundred parts of content of rice weight are 20%-40%, hundred parts of content of glutinous rice weight are that 20%-40% forms, or be 40%-60% by hundred parts of content of sorghum rice weight, hundred parts of content of rice weight are 20%-40%, hundred parts of content of glutinous rice weight are that 20%-40% forms, or be 40%-60% by hundred parts of content of black rice weight, hundred parts of content of rice weight are 20%-40%, hundred parts of content of glutinous rice weight are that 20%-40% forms.
Different if desired tastes, can be when steaming rice, steaming the flavouring that can not volatilize when Mi Shuizhong adds some bakings, as peeled shrimp essence, for the volatile flavouring in heating back, can be after baking, at the toppings of the surface of crispy rice spray heterogeneity, as chilli powder and sugar, peanut powder and Semen sesami nigrum can be added in the baking grain of rice before.
The present invention is simple owing to preparation method, and has adopted the pure natural material, does not contain any anticorrisive agent, therefore, has characteristics such as crisp, fragrant and pleasant to taste, nutritious, and has kept the original peculiar flavour of crispy rice.
The specific embodiment
Embodiment 1
To add 2000g water after rice 700g and glutinous rice 300g mixing, removal of impurities, the cleaning, then it is paved on steaming plate, putting into steamer steamed 40-50 minute, then its grain of rice evenly is spread out on the mould with 0.5-2 grain of rice bed thickness, puts into 160 ℃-200 ℃ roaster behind the covered and enclosed, heated 6-8 minute, the moisture of the grain of rice is all evaporated, bake moulding, and with mould in break away from naturally, form rice crust.
Embodiment 2
To add 2000g water after millet 400g, rice 300g and glutinous rice 300g mixing, removal of impurities, the cleaning, then it is paved on steaming plate, putting into steamer steamed 40-50 minute, then its grain of rice evenly is spread out on the mould with 0.5-2 grain of rice bed thickness, puts into 160 ℃-200 ℃ roaster behind the covered and enclosed, heated 6-8 minute, the moisture of the grain of rice is all evaporated, bake moulding, and with mould in break away from naturally, form millet crisp crust.
Embodiment 3
To add 2000g water after corn 400g, rice 300g and glutinous rice 300g mixing, removal of impurities, the cleaning, then it is paved on steaming plate, putting into steamer steamed 40-50 minute, then its grain of rice evenly is spread out on the mould with 0.5-2 grain of rice bed thickness, puts into 160 ℃-200 ℃ roaster behind the covered and enclosed, heated 6-8 minute, the moisture of the grain of rice is all evaporated, bake moulding, and with mould in break away from naturally, form corn crust.
Embodiment 4
To add the 800g poach 20 minutes after mung bean 400g removal of impurities, the cleaning earlier, then adding 1200g water after rice 300g and glutinous rice 300g mixing, removal of impurities, the cleaning, it is paved on steaming plate, putting into steamer steamed 40-50 minute, mixture with the mung bean and the above-mentioned grain of rice evenly is spread out on the mould with 0.5-2 grain of rice bed thickness then, put into 160 ℃-200 ℃ roaster behind the covered and enclosed, heated 6-8 minute, the moisture of the grain of rice is all evaporated, bake moulding, and with mould in break away from naturally, form the mung bean crispy rice.
Embodiment 5
Earlier with after sorghum rice 400g removal of impurities, cleaning, with bubble 60 minutes, then adding above-mentioned sorghum rice and 2000g water after rice 300g and glutinous rice 300g mixing, removal of impurities, the cleaning, then it is paved on steaming plate, putting into steamer steamed 40-50 minute, evenly be spread out in mould on 0.5-2 grain of rice bed thickness its grain of rice afterwards, put into 160 ℃-200 ℃ roaster behind the covered and enclosed, heated 6-8 minute, the moisture of the grain of rice is all evaporated, bake moulding, and with mould in break away from naturally, form the sorghum rice crispy rice.
Embodiment 6
To add 2000g water after black rice 400g, rice 300g and glutinous rice 300g mixing, removal of impurities, the cleaning, then it is paved on steaming plate, putting into steamer steamed 40-50 minute, then its grain of rice evenly is spread out on the mould with 0.5-2 grain of rice bed thickness, puts into 160 ℃-200 ℃ roaster behind the covered and enclosed, heated 6-8 minute, the moisture of the grain of rice is all evaporated, bake moulding, and with mould in break away from naturally, form black-rice crust.
Embodiment 7
To add 2000g water after millet 400g, rice 300g and glutinous rice 300g mixing, removal of impurities, the cleaning, then it is paved on steaming plate, put into steamer and steamed 40-50 minute, in its steamed rice,, evenly be spread out in mould on 0.5-2 grain of rice bed thickness its grain of rice then again with stirring behind the peanut powder, put into 160 ℃-200 ℃ roaster behind the covered and enclosed, heated 6-8 minute, the moisture of the grain of rice is all evaporated, bake moulding, and with mould in break away from naturally, form the peanut millet crisp crust.
Embodiment 8
To add 2000g water after rice 700g and glutinous rice 300g mixing, removal of impurities, the cleaning, then its rice is paved on steaming plate, put into steamer and steamed 40-50 minute, then its grain of rice evenly is spread out on the mould with 0.5-2 grain of rice bed thickness, put into 160 ℃-200 ℃ roaster behind the covered and enclosed, heated 6-8 minute, the moisture of the grain of rice is all evaporated, bakes moulding, and with mould in break away from naturally, at the surface sprinkling chilli powder of crispy rice, form the pungent rice crust then.
Crispy rice of the present invention has multiple eating methods such as directly edible, soaked edible, fried edible or poach is edible.
Claims (8)
1, a kind of preparation method of pure natural crispy rice, it is characterized in that material and water heated with 1: 2 ratio and cook, evenly be spread out in mould on 0.5-2 grain of rice bed thickness its material then, put into 160 ℃-200 ℃ baking box behind the covered and enclosed, heated 6-8 minute, the moisture of material is all evaporated, bake moulding, and with mould in break away from naturally, form the finished product crispy rice.
2, the preparation method of a kind of pure natural crispy rice as claimed in claim 1 is characterized in that described material is that 70%-90% and hundred parts of content of glutinous rice weight are that 10%-40% forms by hundred parts of content of rice weight.
3, the preparation method of a kind of pure natural crispy rice as claimed in claim 1 is characterized in that described material is is 40%-60% by hundred parts of content of millet weight, and hundred parts of content of rice weight are 20%-40%, and hundred parts of content of glutinous rice weight are that 20%-40% forms.
4, the preparation method of a kind of pure natural crispy rice as claimed in claim 1 is characterized in that described material is is 40%-60% by hundred parts of content of corn weight, and hundred parts of content of rice weight are 20%-40%, and hundred parts of content of glutinous rice weight are that 20%-40% forms.
5, the preparation method of a kind of pure natural crispy rice as claimed in claim 1 is characterized in that described material is is 40%-60% by hundred parts of content of mung bean weight, and hundred parts of content of rice weight are 20%-40%, and hundred parts of content of glutinous rice weight are that 20%-40% forms.
6, the preparation method of a kind of pure natural crispy rice as claimed in claim 1, it is characterized in that described material is is 40%-60% by hundred parts of content of sorghum rice weight, hundred parts of content of rice weight are 20%-40%, and hundred parts of content of glutinous rice weight are that 20%-40% forms.
7, the preparation method of a kind of pure natural crispy rice as claimed in claim 1 is characterized in that described material is is 40%-60% by hundred parts of content of black rice weight, and hundred parts of content of rice weight are 20%-40%, and hundred parts of content of glutinous rice weight are that 20%-40% forms.
8, the preparation method of a kind of pure natural crispy rice as claimed in claim 1 is characterized in that all right doping in the described material, as sugar, chilli powder, peeled shrimp essence, peanut powder, Semen sesami nigrum etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109334A CN1372832A (en) | 2002-03-21 | 2002-03-21 | Method for cooking natural crisp crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109334A CN1372832A (en) | 2002-03-21 | 2002-03-21 | Method for cooking natural crisp crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1372832A true CN1372832A (en) | 2002-10-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02109334A Pending CN1372832A (en) | 2002-03-21 | 2002-03-21 | Method for cooking natural crisp crust |
Country Status (1)
| Country | Link |
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| CN (1) | CN1372832A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317974C (en) * | 2004-11-24 | 2007-05-30 | 韩美香 | Rice crust and its production process |
| CN103053653A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Tomato and egg rice crust and manufacture method thereof |
| CN103053937A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Codfish rice crust and method for making same |
| CN103053936A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Rose-flavored rice crust and method for making same |
| CN103081971A (en) * | 2012-12-04 | 2013-05-08 | 宁波市鄞州风名工业产品设计有限公司 | Sweet osmanthus-flavor crispy rice and making method thereof |
| TWI418305B (en) * | 2008-12-30 | 2013-12-11 | Cj Cheiljedang Corp | A process for preparing wet instant nurungji with good restoring force |
| CN103583997A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Green tea-sorghum crispy rice |
| CN103719729A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Mung beam and duck rice crust and preparation method thereof |
| CN103734616A (en) * | 2013-12-25 | 2014-04-23 | 安徽先知缘食品有限公司 | Black rice 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 |
| CN104187390A (en) * | 2014-07-17 | 2014-12-10 | 桐城市永锦建筑工程有限公司 | Preparation method for strawberry flavored rice crust |
| 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 |
-
2002
- 2002-03-21 CN CN02109334A patent/CN1372832A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317974C (en) * | 2004-11-24 | 2007-05-30 | 韩美香 | Rice crust and its production process |
| TWI418305B (en) * | 2008-12-30 | 2013-12-11 | Cj Cheiljedang Corp | A process for preparing wet instant nurungji with good restoring force |
| CN103053936B (en) * | 2012-12-04 | 2014-02-26 | 宁波市鄞州风名工业产品设计有限公司 | Rose-flavored rice crust and method for making same |
| CN103053653A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Tomato and egg rice crust and manufacture method thereof |
| CN103053937A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Codfish rice crust and method for making same |
| CN103053936A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Rose-flavored rice crust and method for making same |
| CN103081971A (en) * | 2012-12-04 | 2013-05-08 | 宁波市鄞州风名工业产品设计有限公司 | Sweet osmanthus-flavor crispy rice and making method thereof |
| CN103053653B (en) * | 2012-12-04 | 2013-10-30 | 宁波市鄞州风名工业产品设计有限公司 | Tomato and egg rice crust |
| CN103053937B (en) * | 2012-12-04 | 2014-02-26 | 宁波市鄞州风名工业产品设计有限公司 | Codfish rice crust and method for making same |
| CN103583997B (en) * | 2013-11-25 | 2015-07-15 | 宁波市鄞州风名工业产品设计有限公司 | Green tea-sorghum crispy rice |
| CN103583997A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Green tea-sorghum crispy rice |
| CN103719729A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Mung beam and duck rice crust and preparation method thereof |
| CN103734616A (en) * | 2013-12-25 | 2014-04-23 | 安徽先知缘食品有限公司 | Black rice 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 |
| CN103734616B (en) * | 2013-12-25 | 2015-11-04 | 安徽先知缘食品有限公司 | A kind of black rice duck rice crust 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 |
| CN104187390A (en) * | 2014-07-17 | 2014-12-10 | 桐城市永锦建筑工程有限公司 | Preparation method for strawberry flavored rice crust |
| CN104187390B (en) * | 2014-07-17 | 2016-08-24 | 桐城市永锦建筑工程有限公司 | A kind of preparation method of strawberry flavor rice crust |
| 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 |
| 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 |
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