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rice with crispy Fried rice crust
Release time:2012/6/29
  Tea are sweet rice with crispy Fried rice crust rich nutrition, unique flavor, contains carbohydrate, protein and many kinds of vitamins and minerals, has the golden in color, rich tea are sweet, crunchy delicious, taste sweet beauty and other characteristics, favored by the majority of the public loved.
 
A, the process flow
 
Raw material choice rice tea juice leaching of cooking ingredients compressor cooling pool Fried drain oil packing
 
Second, process points
 
1. The raw material choice choose japonica rice as raw materials, tea kinds can choose black tea, green tea or oolong tea.
 
2. Tea extract juice will right amount of a 120 mesh sieve ChaMo make boiling water brew for 10 minutes, then the suction filter. So repeatedly for three times, the filtrate mix, join the amount protectants. Set aside. Tea-leaf retained, with rice cooked to join, and then Fried.
 
3. Dip m full status milled rice rate, moisture content 30%, soaking time for 30 to 45 minutes usually between.
 
4. Cooking rice cooking is done that, hardness is appropriate, when not paste, moisture content of up to 50-60%, if cooking time is not enough, not cooked rice, not cohere sex, finished product is not easy to forming, easy to spread out and have made of rice crust curt feeling, taste not beautiful, conversely, the Fried rice crust is not enough after the brittle, affect quality.
 
5. Deployment will join the amount of natural cooling rice lard, wheat starch and ChaMo mixing.
 
6. Rolling piece, slice in advance with oil of grease stainless steel plate admiral rice compaction into 5 mm of sections, and then biopsy, where but can small, but must in size
 
7. Fried oil temperature control in the 190-200 ℃, Fried time 30 seconds is advisable.
 
8. Seasoning with salt, gourmet powder, can other condiment to taste, to make various flavors of crispy rice, but because tea are sweet rice with crispy Fried rice crust has his unique tea flavor, also can not add seasoning, eat the raw ingredient.

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