阅读说明：本技术 一种锅巴配方及其制备方法 (Rice crust formula and preparation method thereof ) 是由 孙梅苓 于 2020-06-19 设计创作，主要内容包括：本发明公开了一种锅巴配方及其制备方法,包括锅巴配料配方和调料配方,配料配方包括以下重量组分：面粉50斤、玉米粉5斤、黑玉米5斤、砂糖6斤、泡打粉200g、小苏打180-220g、小米2-4斤、鸡蛋5-10个和水5斤,调料配方包括麻辣味调料配方和五香味调料配方。制作方法：按照上述重量组分准备原材料；将配好的料放入搅拌机打匀后加入鸡蛋、水,打匀即可放入料斗；把膨化机温度升到设定温度启动主机,再启动下料开始膨化；膨化好的生胚下锅炸好后,放入调料桶拌好后包装即可。采用本发明制作的香辣味锅巴和五香味锅巴,厚薄度均匀、口感较好。(The invention discloses a rice crust formula and a preparation method thereof, wherein the rice crust formula comprises a rice crust ingredient formula and a seasoning formula, and the ingredient formula comprises the following components in parts by weight: 50 jin of flour, 5 jin of corn flour, 5 jin of black corn, 6 jin of granulated sugar, 200g of baking powder, 180 jin of baking soda, 2-4 jin of millet, 5-10 eggs and 5 jin of water, wherein the seasoning formulas comprise a spicy seasoning formula and a spiced seasoning formula. The preparation method comprises the following steps: preparing raw materials according to the weight components; putting the prepared materials into a stirrer, uniformly stirring, adding eggs and water, uniformly stirring, and putting into a hopper; the temperature of the bulking machine is raised to a set temperature, the main machine is started, and then the blanking is started to begin bulking; and putting the puffed raw embryos into a pot, frying, putting into a seasoning barrel, mixing well, and packaging. The spicy crispy rice and the spiced crispy rice prepared by the invention have uniform thickness and good mouthfeel.)

1. The rice crust formula is characterized by comprising a rice crust ingredient formula and a seasoning formula, wherein the ingredient formula comprises the following components in parts by weight: 50 jin of flour, 5 jin of corn flour, 5 jin of black corn, 6 jin of granulated sugar, 200g of baking powder, 180 jin of baking soda, 2-4 jin of millet, 5-10 eggs and 5 jin of water;

the seasoning formula comprises a spicy seasoning formula and a five-spice seasoning formula, wherein the spicy seasoning formula comprises the following components in parts by weight: 7-8 jin of chili powder, 5 jin of five spice powder, 2 jin of pepper powder, 250g of white pepper, 250g of spicy pepper, 500g of cumin, 3500 g of salt, 4500g of monosodium glutamate, 1500g of chicken essence, 5000g of maltodextrin and 2000g of white granulated sugar powder;

the formula of the five-spice seasoning comprises the following components in parts by weight: 4000g of five spice powder, 3000g of cumin powder, 500g of pepper powder, 800g of pepper powder, 300g of spicy pepper powder, 3500 g of salt, 4500g of monosodium glutamate, 1500g of chicken essence, 5000g of maltodextrin and 2000g of white granulated sugar powder.

2. The rice crust formula and the preparation method thereof according to claim 1, wherein the rice crust formula comprises the following components: the preparation method comprises the following preparation steps:

(1) preparing raw materials according to the weight components;

(2) putting the prepared materials into a stirrer, uniformly stirring, adding eggs and water, uniformly stirring, and putting into a hopper;

(3) the temperature of the bulking machine is raised to a set temperature, the main machine is started, and then the blanking is started to begin bulking;

(4) and putting the puffed raw embryos into a pot, frying, putting into a seasoning barrel, mixing well, and packaging.

Technical Field

The invention relates to the field of formulas, in particular to a rice crust formula and a preparation method thereof.

Background

The rice crust is widely popular with consumers as leisure food. In the prior art, rice crust is a crisp food made of rice as a raw material or by frying or baking. The crisp food has good mouthfeel, but has a plurality of defects, such as single taste, particularly the taste which is provided by the crisp food, and different thicknesses. Therefore, a rice crust formula with excellent performance and a preparation method thereof become a technical problem to be solved urgently in the whole society.

Disclosure of Invention

In order to solve the technical problems, the technical scheme provided by the invention is as follows: the rice crust formula and the preparation method thereof comprise a rice crust ingredient formula and a seasoning formula, wherein the ingredient formula comprises the following components in parts by weight: 50 jin of flour, 5 jin of corn flour, 5 jin of black corn, 6 jin of granulated sugar, 200g of baking powder, 180 jin of baking soda, 2-4 jin of millet, 5-10 eggs and 5 jin of water;

the seasoning formula comprises a spicy seasoning formula and a five-spice seasoning formula, wherein the spicy seasoning formula comprises the following components in parts by weight: 7-8 jin of chili powder, 5 jin of five spice powder, 2 jin of pepper powder, 250g of white pepper, 250g of spicy pepper, 500g of cumin, 3500 g of salt, 4500g of monosodium glutamate, 1500g of chicken essence, 5000g of maltodextrin and 2000g of white granulated sugar powder;

the formula of the five-spice seasoning comprises the following components in parts by weight: 4000g of five spice powder, 3000g of cumin powder, 500g of pepper powder, 800g of pepper powder, 300g of spicy pepper powder, 3500 g of salt, 4500g of monosodium glutamate, 1500g of chicken essence, 5000g of maltodextrin and 2000g of white granulated sugar powder.

Further, the method comprises the following preparation steps:

(1) preparing raw materials according to the weight components;

(2) putting the prepared materials into a stirrer, uniformly stirring, adding eggs and water, uniformly stirring, and putting into a hopper;

(3) the temperature of the bulking machine is raised to a set temperature, the main machine is started, and then the blanking is started to begin bulking;

(4) and putting the puffed raw embryos into a pot, frying, putting into a seasoning barrel, mixing well, and packaging.

Compared with the prior art, the invention has the advantages that: the rice crust formula adopted by the invention has the following advantages:

(1) the temperature of the puffing area must be adjusted to 50 ℃ in the 1 area, 120 ℃ in the 2 area and 145 ℃ in the 3 area, and the crispy rice formula prepared by the method has crisp mouthfeel and is just melted in the mouth.

(2) The puffing caliber of the puffing mold sheet is required to be 1.5mm, and the prepared rice crust has very good thickness and mouthfeel.

(3) The formula of the rice crust is developed by the people, and the prepared rice crust has special and unique taste.

Detailed Description

The present invention is described in further detail below.