The present invention relates to a puffed rice process, comprising the steps of (a) adding composite adhesive and peanuts into a kitchenware, (b) continuously heating the kitchenware and evenly stir-frying the composite adhesive and peanuts, (c) continuously heating the kitchenware and adding puffed grains to perform evenly stir-frying, and (d) cooling for setting. Because, in step (b), the composite adhesive and peanuts are subjected to even stir-frying under condition of continuous heating, the peanut has crisp mouthfeel and its aroma can be fully released into the composite adhesive while the composite adhesive can uniformly cover the peanuts. Further, because, in step (c), puffed grains are added while heating is in progress together with even stir-frying, the composite adhesive uniformly covers the puffed grains to reduce the contact of peanuts and puffed grains with air and make mouthfeel even. Accordingly, this invention can achieve practical progress of rich aroma, excellent mouthfeel and long shelf life.本發明為有關一種米香製程,其步驟為(a)於一廚具內加入複合黏著劑及花生;(b)對廚具持續加熱且均勻拌炒複合黏著劑及花生;(c)對廚具持續加熱且加入膨發穀物進行均勻拌炒;及(d)冷卻定型,其中因步驟(b)複合黏著劑及花生在持續加熱的情況下進行均勻拌炒所以花生口感較為酥脆,其香氣可充分的釋放於複合黏著劑內,且複合黏著劑可均勻包覆花生,並因步驟(c)加入膨發穀物仍在持續加熱中,再加上均勻拌炒使複合黏著劑均勻包覆膨發穀物,來減少花生和膨發穀物接觸空氣及讓口感均勻,藉此令本發明達到香氣濃厚、口感優良、及保存期限長之實用進步性。1‧‧‧複合黏著劑2‧‧‧花生3‧‧‧膨發穀物
