Processing technology of millet black sesame crisp slice

(1) the formula

Millet flour 900 grams, black sesame 100 grams, shortening, seasoning (salt, sugar, spicy powder, etc.) the right amount, "special crisp".

(2) technological process

Raw and auxiliary material treatment → metering proportion → mixed → dough modulated → crisp treatment → pressed → slice → seasoning → baking → cooling → packaging

(3) main points of operation

1. treatment of raw and auxiliary materials: select clean shelled new millet, rinse with water and then soak for 2 hours, dry, grind, pass 80mm 100 mesh sieve, set aside. Select high-quality black sesame seeds, remove impurities and insufficient grains, wash with clean water, dry or dry and set aside.

2. Metering mixing: weigh the processed millet flour and black sesame in proportion according to the formula; put into the blender and mix evenly, then add appropriate amount of boiling water to stir until there is no dry powder, and finally add shortening to form a medium soft and hard dough.

3. Crisp treatment: add the right amount of "special crisp" to the dough and let it melt for a few minutes.

4. tablet forming: after the dough is crisped, the dough is pressed into a whole piece 0.15 to 0.5 cm thick, and then cut into squares or other shapes.

5. Seasoning: after molding, spray seasonings with different flavors, such as salt, sugar, spicy powder and so on.

6. Baking: after mixing the seasoning, put it in an oven heated to 180 ℃ in advance and bake for 4-6 minutes to ripen.

7. Cooling, packaging: roasted out of the oven, after natural cooling, weighing and bagging, vacuum sealing.

(4) Product characteristics

1. Shape: flaky, uniform in thickness and complete in shape.

2. Color: Golden yellow, with uniform black sesame.

3. Taste: crisp on the palate with millet aroma.