CN-122004398-A - Peanut crispy rice and preparation process thereof

CN122004398ACN 122004398 ACN122004398 ACN 122004398ACN-122004398-A

Abstract

The invention provides peanut crust and a preparation process thereof, wherein glutinous rice and peanut are used as main raw materials for preparation, and the crust prepared by the preparation method has the nutrition components of peanut, and has a great improvement in taste compared with the traditional crust. The glutinous rice and peanut flour comprises main raw materials and auxiliary materials, wherein the main raw materials comprise glutinous rice and peanut, the auxiliary materials comprise salt and starch, the weight ratio of the glutinous rice to the peanut is 10:1, each part of the auxiliary materials comprises 280g of salt and 1100g of starch, and the auxiliary materials and the main raw materials are in a proportion that one part of auxiliary materials is added corresponding to each 30kg of glutinous rice.

Inventors

LIU JINMENG

Assignees

梦金源(十堰市)供应链管理有限公司

Dates

Publication Date: 20260512
Application Date: 20260204

Claims (4)

1. The peanut crust is characterized by comprising main raw materials including glutinous rice and peanuts and auxiliary materials including salt and starch, wherein the weight ratio of the glutinous rice to the peanuts is 10:1, each part of the auxiliary materials comprises 280g of salt and 1100g of starch, and the proportion of the auxiliary materials to the main raw materials is that one part of auxiliary materials is added corresponding to each 30kg of glutinous rice.
2. The peanut crust of claim 1 wherein the starch is corn starch or potato starch.
3. The preparation process of the peanut crust comprises the following steps: 1) Weighing main raw materials according to the requirement, soaking, wherein the soaking time of the glutinous rice is 6-10 hours, and the soaking time of the peanut is 6-7 hours; 2) The main raw materials are soaked and then release water, and the operations of water release and drying control are carried out in one hour before the main production; 3) Adding the main raw materials into a stirring barrel, adding one part of auxiliary materials, stirring together, and adding water and the rice crust during stirring; 4) Pressing the stirred raw materials in the step 3) into slices, and then putting the slices into an oil pot for frying, wherein the frying temperature is 230 ℃, and the frying time is one minute and thirty seconds; 5) And (3) feeding the materials fried in the step (4) into a material sorting line for blocking, shaping and cooling to below 40 ℃ and then packaging the materials in a packaging machine.
4. A peanut crust according to claim 3, wherein the soaking time of the glutinous rice in the soaking pretreatment of the main raw materials is different according to seasons, the soaking time in summer is 6-7 hours, and the soaking time in winter is 9-10 hours.

Description

Peanut crispy rice and preparation process thereof Technical Field The invention relates to the technical field of foods, in particular to rice crust foods, and specifically relates to peanut rice crust and a preparation process thereof. Background Rice crust is a common snack, which is originally a layer of rice grains formed by coking and blocking a pot when stewing, and has been developed into a snack specially produced for eating due to good taste. The rice crust is prepared from rice, millet, etc. by adding auxiliary starch or flour, shaping, and aging by frying or baking. Peanut is a herbaceous plant, which belongs to leguminous crops, is one of main oil varieties of edible oil, the relative content of oleic acid in peanut is up to more than 50%, the oleic acid is beneficial to cardiovascular system of human body, has the effect of reducing hyperlipidemia and harmful cholesterol of human body, and does not influence or relatively improve beneficial cholesterol. Is rich in high-quality protein, unsaturated fatty acid and dietary fiber, contains microelements such as vitamin E, magnesium, zinc and the like, and is beneficial to promoting cardiovascular health, regulating blood sugar and resisting oxidation. In addition, resveratrol and polyphenols in the peanuts have antioxidant activity, free radicals can be neutralized, the vitamin E can protect cell membranes from oxidative damage, and long-term proper intake of the vitamin E can have a certain auxiliary effect on delaying skin and organ aging. Dietary fiber in peanut can increase fecal volume, stimulate intestinal peristalsis, and oil component can lubricate intestinal tract, and is helpful for relieving mild constipation. In addition, peanut skin contains a small amount of tannins, which may aid in astringing intestinal inflammation. Disclosure of Invention The invention provides peanut crust and a preparation process thereof, wherein glutinous rice and peanut are used as main raw materials for preparation, and the crust prepared by the preparation method has the nutrition components of peanut, and has a great improvement in taste compared with the traditional crust. The invention adopts the following technical scheme: The peanut crust comprises main raw materials including glutinous rice and peanuts, and auxiliary materials including salt and starch, wherein the weight ratio of the glutinous rice to the peanuts is 10:1, each part of the auxiliary materials comprises 280g of salt and 1100g of starch, and the proportion of the auxiliary materials to the main raw materials is that one part of auxiliary materials is added corresponding to each 30kg of glutinous rice. The starch is corn starch or potato starch. The preparation process of the peanut crust comprises the following steps: 1) Weighing main raw materials according to the requirement, soaking, wherein the soaking time of the glutinous rice is 6-10 hours, and the soaking time of the peanut is 6-7 hours; 2) The main raw materials are soaked and then release water, and the operations of water release and drying control are carried out in one hour before the main production; 3) Adding the main raw materials into a stirring barrel, adding one part of auxiliary materials, stirring together, and adding water and the rice crust during stirring; 4) Pressing the stirred raw materials in the step 3) into slices, and then putting the slices into an oil pot for frying, wherein the frying temperature is 230 ℃, and the frying time is one minute and thirty seconds; 5) And (3) feeding the materials fried in the step (4) into a material sorting line for blocking, shaping and cooling to below 40 ℃ and then packaging the materials in a packaging machine. In the soaking pretreatment of the main raw materials, the soaking time of the glutinous rice is different according to seasons, the soaking time in summer is 6-7 hours, and the soaking time in winter is 9-10 hours. The technical scheme adopted by the invention has the following beneficial effects: according to the crispy rice disclosed by the invention, the glutinous rice and the peanuts are used as raw materials for preparation, and the nutritional ingredients in the peanuts are integrated into a finished product, so that the taste of the crispy rice is improved, the nutritional ingredients in the crispy rice can be absorbed by eaters, the grease in the peanuts in the raw materials can be better absorbed by the glutinous rice, and the whole crispy rice is better in crispness and fragrance than the traditional crispy rice after being fried. Detailed Description The present application will be further described with reference to the following examples, which are only one or more manifestations of the present application, but are not intended to be a complete limitation of the present application, and any modifications known to those skilled in the art based on the present application or the technical solutions described herein should fall within the scope of the