MANUFACTURING METHOD OF CHESTNUT FRIED RICE AND CHESTNUT FRIED RICE THEREBY

摘要

The present invention relates to a method of preparing chestnut-added crispy rice crust and chestnut-added crispy rice crust prepared thereby, and more specifically to a method of preparing chestnut-added crispy rice crust and chestnut-added crispy rice crust prepared thereby, in which chestnuts are added to crispy rice crust, thereby improving taste, texture, aroma, and visual palatability. The method of preparing chestnut-added crispy rice crust comprises the steps of: cutting peeled chestnuts and Helianthus tuberosus into a thickness of 1-5 mm and preparing at least one or more types of beans; putting the chestnuts, the Helianthus tuberosus, and the beans into a dryer, primarily drying the chestnuts, the Helianthus tuberosus, and the beans at 85-95% of humidity and at a temperature of 60-70°C for 1-2 hours, lowering the humidity and the temperature to secondarily dry the chestnuts, the Helianthus tuberosus, and the beans at 30-40% of humidity and at a temperature of 50-60°C for 3-4 hours, and further lowering the humidity and the temperature to thirdly dry the chestnuts, the Helianthus tuberosus, and the beans at 1-3% of humidity and at a temperature of 30-40°C for 7-8 hours; sorting the dried chestnuts into a powder group and a chip group; grinding the powder group of the dried chestnuts, the dried Helianthus tuberosus and the dried beans into a size of 150-300 mesh; preparing rice by soaking the same in water; preparing mixed powder in which the chestnut powder, the Helianthus tuberosus powder, the bean powder obtained in the grinding are mixed in a weight ratio of 1:1:1, obtaining 100 wt% of a mixed composition by mixing 45-60 wt% of the rice soaked in water, 5-10 wt% of the prepared mixed powder, 5-20 wt% of the dried chestnut chip, and 25-40 wt% of water, and cooking boiled rice; and cooling the well-cooked boiled rice and preparing crispy rice crust using a pressure-heating type crispy rice crust maker.