阅读说明：本技术 一种含中草药的小米锅巴生产工艺 (Production process of millet rice crust containing Chinese herbal medicines ) 是由 周晴 于 2018-09-06 设计创作，主要内容包括：本发明涉及食品加工技术领域,特别涉及一种含中草药的小米锅巴生产工艺,按照该工艺生产出的锅巴,具有较丰富的营养价值,口感更香脆。其技术要点包括：原料除杂；干粉混合,将干面粉、小米粉和糯米粉、枸杞粉按照质量配比进行混合；滚揉,将混合后的干粉至于滚揉机中或采用人工滚揉,使各原料均匀粘合成团,得到锅巴坯料；压成薄片,将所得锅巴坯料进行压制处理压成薄片,然后进行切割；低温膨化：将切割后的薄片进行低温膨化处理,得到粗坯；烘干、油炸,将膨化后的粗坯料烘干后置于热油中进行油炸处理；调配,将各种调味品附着于油炸后的锅巴表面；包装成袋。(The invention relates to the technical field of food processing, in particular to a process for producing millet rice crust containing Chinese herbal medicines. The technical key points comprise that: removing impurities from raw materials; mixing dry powder, namely mixing dry flour, millet powder, glutinous rice powder and medlar powder according to a mass ratio; rolling and kneading, namely putting the mixed dry powder into a rolling and kneading machine or manually rolling and kneading to uniformly bond the raw materials into a ball to obtain a rice crust blank; pressing into slices, pressing the obtained rice crust blank into slices, and then cutting; low-temperature puffing: performing low-temperature puffing treatment on the cut slices to obtain a rough blank; drying and frying, namely drying the puffed rough blank and putting the dried rough blank into hot oil for frying; blending, namely attaching various seasonings to the surface of the fried rice crust; packaging into bags.)

1. A production process of millet rice crust containing Chinese herbal medicines is characterized by comprising the following steps:

s1: removing impurities from raw materials;

s2: mixing dry powder, namely mixing dry flour, millet flour, glutinous rice flour and medlar powder according to a mass ratio;

s3: rolling and kneading, namely putting the mixed dry powder into a rolling and kneading machine or manually rolling and kneading to uniformly bond the raw materials into a ball to obtain a rice crust blank;

s4: pressing into slices, pressing the obtained rice crust blank into slices, and then cutting;

s5: low-temperature puffing: performing low-temperature puffing treatment on the cut slices to obtain a rough blank;

s6: drying and frying, namely drying the puffed rough blank and putting the dried rough blank into hot oil for frying;

s7: blending, namely attaching various seasonings to the surface of the fried rice crust;

s8: packaging into bags.

2. The process for producing millet rice crust containing Chinese herbal medicines as claimed in claim 1, wherein: and when the dry powder in the S2 is mixed, white sugar, pepper powder, Sichuanese pepper corn powder and chili powder are also mixed.

3. The process for producing millet rice crust containing Chinese herbal medicines as claimed in claim 1, wherein the process comprises the following steps: and S4, when tabletting and forming are carried out, the thickness of the sheet is 1-2 mm.

4. The process for producing millet rice crust containing Chinese herbal medicines as claimed in claim 1, wherein the process comprises the following steps: and when the puffing treatment is carried out in S5, the puffing temperature is 50-70 ℃.

5. The process for producing millet rice crust containing Chinese herbal medicines as claimed in claim 1, wherein the process comprises the following steps: and in the step of puffing treatment in S5, the puffing treatment time is 5-10 min.

6. The process for producing millet rice crust containing Chinese herbal medicines as claimed in claim 1, wherein the process comprises the following steps: the oil temperature during frying in S6 is 150-165 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a production process of millet rice crust containing Chinese herbal medicines.

Background

With the development of society, people pursue higher and higher material culture life, and after the consumption level is improved, the requirement of the food is not only the former warm and saturated fruit belly but also the food with high quality and good color, flavor and taste is pursued more and more as the food is important in daily life. At present, rice crust is a snack food which is deeply loved by consumers, various products such as rice crust, millet crust, soybean crust and the like exist, and ingredients mainly comprise rice or flour, starch and flavor barbecue seasonings. With the improvement of living standard, people not only teach balanced nutrition of food, but also pursue unique flavor of food, but because the traditional rice crust raw material has single composition, the pursuit of people for nutrition and flavor can not be met, and the rice crust with convenient operation, rich and balanced nutrition and unique flavor is urgently needed, thereby meeting the market demand.

Disclosure of Invention

The invention aims to provide a production process of millet rice crust containing Chinese herbal medicines, which has richer nutritional value and more crispy taste.

The technical purpose of the invention is realized by the following technical scheme:

a production process of millet rice crust containing Chinese herbal medicines comprises the following steps:

s1: removing impurities from raw materials;

s2: mixing dry powder, namely mixing dry flour, millet powder, glutinous rice powder and medlar powder according to a mass ratio;

s3: rolling and kneading, namely putting the mixed dry powder into a rolling and kneading machine or manually rolling and kneading to uniformly bond the raw materials into a ball to obtain a rice crust blank;

s4: pressing into slices, pressing the obtained rice crust blank into slices, and then cutting;

s5: low-temperature puffing: performing low-temperature puffing treatment on the cut slices to obtain a rough blank;

s6: drying and frying, namely drying the puffed rough blank and putting the dried rough blank into hot oil for frying;

s7: blending, namely attaching various seasonings to the surface of the fried rice crust;

s8: packaging into bags.

Further, when the dry powder in S2 is mixed, white sugar, pepper powder, paprika powder, and paprika powder are also mixed.

Further, in the step S4, when the sheet is formed by tabletting, the thickness of the sheet is 1-2 mm.

Further, the puffing temperature is 50-70 ℃ during the puffing treatment in S5.

Further, in the expanding treatment in the step S5, the expanding treatment time is 5-10 min.

Further, the oil temperature during frying in the S6 is 150-165 ℃.

The invention has the beneficial effects that:

the rice crust production process disclosed by the invention takes millet and glutinous rice as main raw materials and comprises the procedures of dry powder mixing, rolling and kneading, sheet pressing, low-temperature puffing, drying and the like, so that rice crust with richer nutrition, better taste and better forming effect can be produced, and the rice crust contains Chinese herbal medicine components and is more beneficial to human health.

Detailed Description

The technical solution of the present invention will be clearly and completely described below with reference to the specific embodiments. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.

A production process of millet rice crust containing Chinese herbal medicines specifically comprises the following steps.

S1: removing impurities from the raw materials. And cleaning the millet and the sticky rice by using a rice impurity discharging machine, and grinding into powder.

S2: and (3) mixing the dry powder, namely mixing the dry flour, the millet powder, the glutinous rice powder and the medlar powder according to the mass ratio of 5:2:1:0.1, and simultaneously adding white sugar, pepper powder, Sichuan pepper powder and chili powder.

S3: and (3) rolling and kneading, namely placing the mixed dry powder into a rolling and kneading machine or manually rolling and kneading to uniformly bond the raw materials into a ball to obtain the crispy rice blank.

S4: pressing into thin slices, pressing the obtained rice crust blank into thin slices with the thickness of 1-2 mm, and then cutting into diamond shapes.

S5: low-temperature puffing: and (3) performing low-temperature puffing treatment on the cut slices, wherein the puffing temperature is 50-70 ℃, and the puffing time is 5-10 min, so as to obtain a rough blank.

S6: and (3) drying and frying, namely drying the puffed rough blank and putting the dried rough blank into hot oil for frying, wherein the oil temperature during frying is 150-165 ℃.

S7: blending, and attaching various seasonings (salt, cumin powder and the like) to the surface of the fried rice crust.

S8: packaging into bags.