Nutrition rice crust and making method

营养锅巴及制作方法

Abstract

The invention discloses a nutritious crispy rice and preparation method thereof, belonging to the grain contained product field. The crispy rice is made from the following materials: rice, millet, soya bean, maltodextrin, lecithin and proper amount of leavening agent, flavoring and edible vegetable oil. The preparation method comprises: choosing and cleaning the rice, millet and soya bean, and mixing them according proportion; socking the mixed materials in water for 4-10 hours; steaming the materials in a steaming chamber for 20 minutes; cooling, blending with the maltodextrin, lecithin, and proper amount of leavening agent, and stirring uniformly; compressing and slicing into blanks; baking the blanks under the temperature of 100-120 degrees centigrade for 10 minutes to obtain the water content of 5-10%; frying in edible vegetable oil at 120-140 degrees centigrade for 3 minutes; cooling, detecting and packaging. the invention achieves the advantages of fast cooking and energy saving; and the crispy rice made by the invention has good brittleness and has the flavors of rice, millet and soya bean at the same time.
本发明公开一种营养锅巴及制作方法,属于含有谷类得到的产品。其主要由以下重量份配比原料组成:大米,小米,黄豆,麦芽糊精,卵磷脂及适量的膨松剂,调料和食用植物油。制作方法如下:将大、小米及黄豆择洗干净,按比例混合均匀;将混合好的原料放入水中浸泡4-10小时;浸泡后的原料放入蒸箱蒸煮20分钟;冷却后与麦芽糊精、卵磷脂、及适量膨松剂、调料搅拌均匀;通过压片、切片形成面坯;在100℃-120℃温度条件下烘烤10分钟,含水量在5-10%;在食用植物油120℃-140℃的温度下炸3分钟;冷却后,将检验合格品进行包装。本发明具有蒸煮快速、节能的优点,制成的锅巴脆性好,兼具大米、小米、黄豆等多种风味。

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Cited By (14)

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