239results about How to "Low sliver breakage rate" patented technology

The invention discloses alum-free sweet potato vermicelli capable of invigorating stomach and promoting digestion. The alum-free sweet potato vermicelli is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of sweet potato starch, 20-22 parts of green bean starch, 1.6-2 parts of xanthan gum, 1.2-1.4 parts of composite phosphate, 20-30 parts of carrot, 10-14 parts of tomato, 14-18 parts of hyacinth bean, 15-25 parts of mushroom, 3-5 parts of lilium pollen, 5-7 parts of gelatine powder, 10-14 parts of water caltrop starch, 14-16 parts of polished round-grained rice, 8-10 parts of coloured malt, 6-8 parts of Chinese yam, 5-7 parts of medicated leaven and 7-9 parts of hawthorn. By the method of replacing alum with green bean starch, xanthan gum and composite phosphate for the sweet potato vermicelli, not only can the toughness and elasticity of vermicelli be increased, but also the bar breaking rate of vermicelli in boiling is reduced; the added raw materials including carrot, tomato, hyacinth bean and the like are capable of increasing the nutritional value of vermicelli; the added traditional Chinese medicine components including coloured malt, Chinese yam and the like are capable of enabling the vermicelli to have the health efficacies of invigorating stomach and promoting digestion and the like, and increasing the economic value of the sweet potato vermicelli.

The invention discloses a preparation method of rice flour noodles with a low noodle breaking rate, which comprises the following steps of: (1) removing the impurity of a rice raw material, and whitening; (2) soaking, and grinding into a thick liquid; (3) dehydrating; (4) mixing: pouring rice powder into a powder stirring and steaming machine, adding the quality modifying agent with 4-10wt% of the total weight of the rice powder, and evenly mixing to obtain the powder material; (5) firstly steaming till that the gelatinization degree of the powder material reaches 75%-85%; (6) forming by means of piece extruding and noodle extruding; (7) repeatedly steaming and cutting off; (8) drying: drying the obtained power blocks till that the water content is less than 13.5wt%; and (9) packing in a cooling way. By adopting a novel natural quality modifying agent and a steam-microwave drying method, the invention can remarkably reduce the noodle breaking rate, the stripe breaking rate and the pulp discharging degree of the rice flour noodles, and can improve the perception of the rice flour noodles, thereby being high in popularization and application values and good in market potential. The invention further discloses the quality modifying agent for preventing the rice flour noodles from being broken, wherein the quality modifying agent comprises corn starch, vine root starch and carrageenan.

The invention discloses a method for enhancing the taste of rice noodles by taking fresh rice as raw material. The method adopts a common production process of the rice noodles and comprises the following steps: soaking and smashing, then adding dietary fiber and rice protein in a certain ratio into the process of stirring, and adjusting water content; then performing processes of twin-screw extrusion, aging 1, steaming again, aging 2, washing and the like; finally, drying, cutting, sterilizing and packaging to obtain the rice noodles. In the rice noodles prepared by the method, the selection requirements of the raw materials are greatly reduced; various fresh early indica rice, late indica rice, mixed rice of early indica rice and late indica rice and broken rice are applicable. The rice noodles prepared by the method are less in pulp output amount and low in rice bar broken rate; meanwhile, the rice noodles have porous structures which are easily tasted and strong in reconstitution properties. In addition, the added dietary fiber and rice protein are capable of well making up the defect of relatively single nutrition of original rice noodles, so that the requirements of consumers on mouth feel, flavor and nutrition are met.

The invention discloses kudzuvine root fine dried noodles and a production method thereof. The production method is characterized in that the kudzuvine root fine dried noodles with the fresh scent of kudzuvine root are produced by using 100 weight parts of strong and fine flour and 20 to 40 weight parts of kudzuvine root powder as raw materials and adding 20 to 25 weight parts of kudzuvine root extract during dough making and by processes such as dough making, curing, tableting, strip cutting, drying, packaging and the like. Physiological active ingredients such as flavonoids compounds are contained in the noodles, so the kudzuvine root fine dried noodles have nutritional and health-care functions.

The invention discloses a manual macaroni processing method. The manual macaroni is prepared by performing the process of kneading a dough, coiling, inserting bamboo, stretching the dough, drying, packing and the like on the following raw materials in part by weight: 100 weight parts of flour, 0.1 to 0.5 weight part of chitosan, 4 to 6 weight parts of salt and an appropriate amount of water. Compared with the conventional manual fine dried noodles, the macaroni finished products have more nutrition, smoother mouthfeel, and certain health care effects, reduces the using amount of the salt, and prolongs the storage period.

The invention relates to a nutritious noodles of a submicron powder fungus and a preparation method thereof, comprising by weight: from 1% to 10% of a fungus submicron powder, from 0 to 0.6% of a sodium alga acid, from 0 to 4% of a table salt, allowance flour. The preparation method comprises preparing the fungus submicron powder, slurring, maturing, tabletting, strip cutting, and drying. The fungus is crushed into the submicron powder below 60 um and filled into the noodles, no feeling of any granularity in the mouth, enabling the noodles to have rich nutrition and health care ingredients of the fungus, and endowing the noodles with a natural light coffee color. The dry product of the invention is represented with the light coffee color and even lustre, the noodles becomes a dark color with faint scent of the fungus, strong connecting strength, no sticking, transparent, and less breakage after well done. The nutritious noodles of the submicron powder fungus and the preparation method have the advantages of applying the modern superfine pulverizing technology, significantly increasing the cell wall breakage rate, greatly improving the absorptivity of the fungus, reserving the biological active component, and heightening the biological utilization ratio.

The invention discloses a nutrition health noodle rich in bran dietary fibers, which can be beneficial to reduce fat, lose weight, prevent fat, beautify and resist aging if being often eaten, is an excellent daily health food, and has wide market prospect. The nutrition health noodle rich in bran dietary fibers has the advantages that 1 the nutrition health noodle rich in bran dietary fibers extracts the dietary fibers by adopting the process of ultrasonic assisted digestion and compound microorganism fermentation, and obviously improves extraction ratio of the dietary fibers, productive rate of water-soluble dietary fibers and product function performance; 2 the nutrition health noodle is rich in the bran dietary fibers which comprise water-soluble bran dietary fibers and water insoluble bran dietary fibers, gives more nutrition health functions for noodles, has excellent effects of reducing fat, losing weight, strengthening spleen and benefiting stomach and the like; and 3 the nutrition health noodle rich in bran dietary fibers is beneficial for industrial production, builds up a set of safe and feasible bran nutrition food development utilization channel with high efficiency and low cost, and supplies a novel approach for further source utilization of bran.

The invention discloses a production method of fresh keeping wet rice sticks, and belongs to the technical field of depth processing of rice products. The production method of fresh keeping wet rice sticks is realized through synchronous re-steaming and sterilization of wet rice sticks by using a high pressure technology. The method adopting early indica rice starch as a raw material mainly comprises the following steps: immersing the early indica rice starch at room temperature for 3-4h, draining the immersed rice starch, crushing the drained rice starch, sieving the crushed rice starch by a 60 mesh sieve, adjusting the water content of the rice starch to 40-55%, carrying out extrusion molding, carrying out standing ageing on the extrusion molded rice starch at room temperature for 4h, ageing the obtained rice starch at 4DEG C for 2h, carrying out vacuum packaging, and carrying out ultrahigh pressure treatment at 50-60DEG C under 150-250Mpa for 10-20min to obtain the fresh keeping wet rice sticks with the advantages of short production period, good mouthfeel and flavor and long shelf life. The production method prolongs the storage life of the fresh keeping wet rice sticks, improves the chewiness and mouthfeel of the fresh keeping wet rice sticks, and shortens the production time of the fresh keeping wet rice sticks.

The invention provides hullessbarley quick-frozen noodles and a preparation method thereof. The hullessbarley quick-frozen noodles are prepared from the following raw materials in percentage by weight: 60-70% of hullessbarley powder, 20-30% of wheat flour, 30-40% of water, 0.1-0.5% of xanthan gum or guar gum, 0.1-0.5% of monoglyceride or 0.05-0.25% of sucrose ester, 2-10% of potato acetylated distarch phosphate or cassava acetylated distarch phosphate, 1% of vital gluten, 0.2% of table salt and 0.15% of dietary alkali. For the hullessbarley quick-frozen noodles, on one hand, the hullessbarley quick-frozen noodles can supplement part of nutrition, such as vitamins and protein, which are not contained in wheat, and on the other hand, the wheat contains rich wheat gluten and has an excellent processing property, so that the defect that the hullessbarley is poor in processing property can be overcome; the noodles are stored in a quick-frozen manner, so that the fact that hullessbarley-wheat noodles have the characteristics of good mouthfeel, long guarantee period, high convenience in eating, and no preservative is ensured.

The invention discloses spleen and kidney tonifying alum-free sweet potato vermicelli which is characterized by being prepared from the following raw materials in parts by weight: 300-350 parts of sweet potato starch, 15-17 parts of green bean starch, 1.2-1.4 parts of xanthan gum, 0.8-1 part of composite phosphate, 25-35 parts of bitter gourd, 20-25 parts of apples, 14-18 parts of lotus seeds, 8-12 parts of walnut kernels, 12-14 parts of buckwheat powder, 6-8 parts of beef, 3-5 parts of sea cucumber, 10-14 parts of lotus root starch, 16-18 parts of Chinese chestnut powder, 6-8 parts of corn cervi pantotrichum, 5-9 parts of eucommiae bark, 5-7 parts of rhizoma polygonati and 7-9 parts of poria cocos. Different from a conventional method of adding alum, by adding the green bean starch, the xanthan gum and the composite phosphate, the toughness and elasticity of the sweet potato vermicelli disclosed by the invention are enhanced, and a breaking rate when boiled in water is also reduced; by adding the bitter gourd, the apple, the lotus seed, the walnut kernel and like raw materials, the nutritive value of the vermicelli is enhanced; with the addition of traditional Chinese medicinal components such as the corn cervi pantotrichum and the eucommiae bark, the vermicelli has health effects of notifying spleen and kidney, and the like; and the economic value of the sweet potato vermicelli is improved.

The invention discloses a production method of instant potato rice noodles. According to the invention, whole potato flour is added into rice as a raw material for preparation. Prepared by a specific method, the instant potato rice noodles have rich nutrients, good toughness, fast rehydration, a low broken rate, and higher contents of protein, total sugar, insoluble dietary fibers and minerals of K and Ca than those of common instant rice noodles. The production method enriches nutrients of the instant rice noodles, and improves a sensual quality of the instant rice noodles at the same time. The instant potato rice noodles can not only enrich varieties of instant foods, but also increase varieties of potato staple food production so as to meet demands of modern metropolitan fast-paced people for health and fast food. The instant potato rice noodles prepared by the invention have better toughness, short time of rehydration and a low cooked broken rate. The production method enriches the nutrients of the instant rice noodles, and improves the sensual quality of the instant rice noodles at the same time.

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

The invention discloses a nutritious noodle rich in glutinous wheat flour, and more specifically relates to a product of grain processing. The nutritious noodle comprises, by mass, 47 to 87% of common wheat flour and 10 to 50% of glutinous wheat flour as main ingredients, 0.2 to 1.5% of konjac fine powder and sodium alginate as auxiliary ingredients, and 0.3 to 1.5% of salt as an ingredient. The nutritious noodle is prepared by following steps: purified water in proportional quantity is added in a mixture of the ingredients above, wherein the mass ratio of the ingredients to purified water is 100:32-35; the mixture is kneaded into dough, and then is cured, rolled and pressed, cut into strips and shaped, and dried, so as to obtain the ultrathin nutritious noodle with a thickness of 0.5 to 0.6mm. The innovation of the main ingredients and the ratio of the nutrients are reasonable; the noodle is rich in nutrient, has excellent viscoelasticity, soft and tenacity mouthfeels, and is easy to cook; broken rate is low; and it only takes 1.5 to 2.5min to cook the noodle.

The invention discloses a coix seed barley buckwheat coarse cereal noodle and a production method thereof. According to the invention, wheat flour, coix seed flour, barley flour, buckwheat flour, wheat gluten, eggs and other raw materials are selected to prepare the coarse cereal noodle with the nutrition and health care efficacy of coix seed, barley and buckwheat, good taste, and reasonable nutrition collocation. The noodle product has slight red color, is smooth and delicate, has good molding properties, is chewy and elastic, and has a breaking rate of less than 5%, a hint of coarse cereal flavor, and good palatability. The noodle provided by the invention has the advantages that: 1. the coix seed, barley, buckwheat and other coarse cereals are selected to overcome the disadvantages of single taste and low nutritional value in traditional noodles, and the product has the characteristics of reasonable diet, and good nutrition and health care functions; 2. the wheat gluten is added to the product raw materials to change the noodle rheological properties, improve the water absorption of stock, shorten the curing time and reduce the breaking rate, so that the noodle can be delicate, chewy, rich in nutrition, and has the health care functions.

The invention discloses a method for preparing unpolished rice noodles by dry-process micro-grinding. The method comprises the following steps: 1) pre-treating unpolished rice; 2) micro-grinding the unpolished rice: grinding the unpolished rice until the grain fineness is 30mu m to 70mu m; controlling the content of damaged starch to be 12 percent or less; 3) wetting; 4) self-cooking, extruding and shredding; 5) ageing; 6) carrying out repeated evaporation; 7) drying. The sensory quality including the palatability and the like, and the cooking quality including the optimal cooking time, the breaking rate, the water absorption rate and the like of the unpolished rice noodles prepared by adopting a dry-process micro-grinding method are greatly improved; compared with a traditional method for producing the unpolished rice noodles, the method has no sewage emission and the production cost is reduced; the method disclosed by the invention has important significance on improvement of a processing technology level of unpolished rice noodle industry and large-scale production and has a wide industrialization prospect.

The invention discloses a mung bean and pea vermicelli. The mung bean and pea vermicelli is prepared by using mung bean starch and pea starch as raw materials through a preparation method. The preparation method comprises the following steps: adding drinking water accounting for 15-35% of the sum of the dry weights of the mung bean starch and the pea starch to the mung bean starch and the pea starch, and mixing to obtain a slurry; adding a Lactobacillus plantarum liquid accounting for 0.1-6.0% of the weight of the starch slurry to the starch slurry, and fermenting; adding the mung bean starch and the pea starch to the fermented starch slurry, and mixing with 75-80DEG C drinking water to make a dough; stirring the dough under vacuum conditions to remove air in the dough, putting the dough in a vermicelli falling device to make vermicelli, and slaking and shaping the vermicelli in 90-95DEG C water; and cooling and ageing the completely slaked vermicelli, and drying to obtain the required vermicelli. The vermicelli has the advantages of no food additives, good elasticity and toughness, low broken rate and high production efficiency.

The invention discloses bone-strengthening calcium-supplement alum-free sweet potato vermicelli. The bone-strengthening calcium-supplement alum-free sweet potato vermicelli is characterized by comprising the following raw materials in parts by weight: 350-400 parts of sweet potato starch, 18-20 parts of green bean starch, 1.4-1.6 parts of xanthan gum, 1-1.2 parts of composite phosphate, 25-30 parts of nori, 20-24 parts of carrots, 8-12 parts of apricot kernels, 10-14 parts of soybeans, 12-16 parts of oat, 5-7 parts of dried small shrimps, 13-15 parts of walnut powder, 4-8 parts of pollen pini, 8-10 parts of skim milk powder, 6-8 parts of fructus psoraleae, 5-7 parts of rehmannia, 3-5 parts of rhizoma drynariae and 4-6 parts of corn cervi pantotrichum. According to the sweet potato vermicelli, the green bean starch, xanthan gum and composite phosphate are adopted to replace the traditional alum, not only are the toughness and elasticity of vermicelli increased, but also the broken rate of vermicelli in boiling is reduced; the raw materials, including nori, carrots, apricot kernels and the like increase the nutritional value of vermicelli; and the traditional Chinese medicine components, including fructus psoraleae, rehmannia and the like enable the vermicelli to have the health efficacies of strengthening bone, supplying calcium and the like, and the economic value of the sweet potato vermicelli is increased.

The invention provides a production method of whole oat flour and a production method of noodle preblending powder from whole oat flour, and belongs to the field of processing of grains. The production method comprises the following steps of cleaning oat raw materials; preparing the whole oat flour; performing stabilization on the whole oat flour; precooking the stabilized whole oat flour; performing superfine comminution on the precooked whole oat flour so as to prepare the finished products of the whole oat flour; mixing the prepared whole oat flour with wheat flour, vital wheat gluten and the like to make preblending powder, wherein the formula of the preblending powder comprises the following components in parts by weight: 10-100 parts of pretreatment whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten flour, and 0-3 parts of exogenous starch. The made whole oat flour and the preblending powder thereof completely reserve nutrient components of beta-glucan, pentosan, resistant starch, a dietary fiber polyphenol compound and the like in oat. The prepared whole oat flour and the preblending powder can be directly made into functional noodles with high whole oat flour content and other flour products under the condition that any additives are not added. The whole oat flour and the noodle preblending powder have the effects of reducing blood sugar and reducing blood fat.

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

The invention discloses mushroom-flavored vermicelli capable of nourishing yin for moistening dryness. The mushroom-flavored vermicelli is prepared from the following raw materials in parts by weight: 70-80 parts of living shrimps, 70-80 parts of potato starch, 45-60 parts of fragrant mushrooms, 15-19 parts of hericium erinaceus, 17-18 parts of hypsizygus marmoreus, 14-15 parts of oyster mushrooms, 2.8-3.3 parts of asiatic bilberry leaves, 2.2-3 parts of morinda roots, 2-2.3 parts of colla corii asini, an appropriate amount of soybean dietary fiber powder, an appropriate amount of argy wormwood leaf powder, an appropriate amount of edible oil, an appropriate amount of a needle mushroom extracting solution and an appropriate amount of sand sagebrush gum. The shrimps which are added are treated through a needle mushroom extract before being processed into minced shrimp, and the needle mushroom extract is rich in ergothioneine which can have the effect of obviously restraining the growth and the propagation of bacteria, so that the effect of prolonging the fresh keeping time of the mushroom-flavored vermicelli can be achieved. The fungus resources in China are rich, and much processing waste is generated, wherein mushroom stems account for nearly 20% of fruiting bodies, so that developing and applying the processing waste of edible mushrooms which are rich in the ergothioneine as a fresh keeping agent of the shrimps have definite actual significance of comprehensively utilizing the edible mushrooms and increasing the added value of the edible mushrooms.

The invention relates to a device for scattering straight rice noodles by rubbing. The device comprises a box body, a motor, conveying chains and rice noodle hanging rods, wherein a cavity is arranged in the box body; the two conveying chains are respectively arranged on the two sides in the box body; the rice noodle hanging rods are evenly arranged on the conveying chains; a machine for scattering by rubbing is arranged under the rice noodle hanging rods in the box body; the machine for scattering by rubbing consists of a bearing seat, a bearing, a rotating shaft, a flange and an arc-shaped plate; the arc-shaped plate is connected with the rotating shaft by the flange; the rotating shaft is connected with the bearing; the bearing seat is arranged on the box body; the rotating shaft is connected with an output shaft of the motor by a transmission chain. The device for scattering the straight rice noodles by rubbing has the advantages of being capable of scattering by rubbing without needing manpower, low in labor intensity, easy to operate, good in stability and low in rice noodle breakage rate, and saving water by about 50%; after being scattered by rubbing in a full-automatic way, the rice noodles are ideal in loose effect, and manual loose effect is completely achieved by the device.

The invention discloses a processing technology of rice noodles. The processing technology comprises the following steps of: step I: washing rice; step II: soaking the washed rice, wherein the soaking time is 2-3 hours; step III: grinding the soaked rice for preparing rice pulp, and filtering the rice pulp through a 50-60-mesh vibrating screen; step IV: putting the filtered rice pulp into a sheet jelly steaming machine for steaming so as to form sheet jelly with uniform thickness; step V: baking the steamed sheet jelly, and controlling the baking temperature to be 40-65 DEG C, wherein the water ratio is 35-38%; step VI: ageing the baked sheet jelly, wherein the ageing time is 1.5-2 hours; and step VII: cutting the aged sheet jelly through a cutting device so as to form finished products of rice noodles. The processing technology also comprises a step of performing cold treatment on the sheet jelly, which is set between the step VI and the step VII, controlling the water ratio of the sheet jelly to be 45-60%, and enabling the sheet jelly to be placed in the environment with the temperature being minus 10 DEG C to minus 1 DEG C for 40-60 minutes; and therefore, the boiling time of the rice noodles is shortened, and besides, the mouth feel is also good.

The invention provides a production method of fresh and wet rice noodles and belongs to the technical field of deep processing of rice products. Repeated steaming and sterilization of wet rice noodles are synchronized with a high-pressure technology, and the production method of the fresh and wet rice noodles is obtained. The production method mainly comprises steps as follows: early indica rice starch serving as a raw material is soaked for 3-4 h at the room temperature, drained off, crushed and screened with a 60-mesh sieve, then sodium hypochlorite is added, the content of moisture of rice meal is adjusted to range from 45% to 50%, then the rice meal is subjected to extrusion forming and left to stand at the room temperature to retrograde for 4 h, retrograde for 2 h at the temperature of 4 DEG C and is subjected to vacuum packaging and ultrahigh-pressure treatment for 15-20 min at the temperature of 55 DEG C to 60 DEG C and under the pressure of 200-250 Mpa, and the fresh and wet rice noodles which require a short production cycle and have a long shelf life are obtained. The production method of the fresh and wet rice noodles has the unique advantage as follows: sodium hypochlorite is quickly decomposed under high pressure and performs a synergistic function for sterilization, the storage period of the fresh and wet rice noodles is prolonged, meanwhile, the repeated steaming time of the fresh and wet rice noodles is shortened, and the chewiness and the taste of the product are improved when the fresh and wet rice noodles are eaten.

A process for preparing the flour noodles especially for precooked or instant noodles includes such steps as providing a raw material and a container, stirring to obtain dough, drawing to obtain noodles, cutting short, steaming at 50-200 deg.C for 5-15 hr, and drying. The product features long quality-guranteed period, high toughness, and not containing oil.

Belonging to the technical field of food processing, the invention discloses a lactic acid bacteria fermented noodle. The hollow noodle comprises the following raw materials: 60-85 parts of lactic acid bacteria fermented pea powder and mung bean powder and 2-7 parts of Dictyophora indusiata extracted liquid. The invention also discloses a preparation method of the hollow noodle. The method includes the steps of dough kneading, extrusion molding, freeze drying and packaging, etc. The hollow noodle provided by the invention has the advantages of rich nutritive value, good chewiness and excellent flavor, and is especially suitable for people suffering from high blood pressure, high blood fat, high cholesterol, coronary heart disease, atherosclerosis and obesity.

The invention discloses fresh cassava noodles and a preparing method thereof. The fresh cassava noodles comprise the following components in parts by weight: 700-850 parts of fresh cassava without skins, 19-63 parts of edible cassava modified starch, 13-40 parts of gluten powder and 5-20 parts of edible salt. Furthermore, the invention also discloses the preparing method. The fresh cassava noodles disclosed by the invention can keep all nutritional components of the cassava, are uniform in nutrition, and are high in stickiness and high in transparency, the soup cannot be burnt and the type of noodles is enriched.

The invention relates to a waxy corn fine dried noodle. The waxy corn fine dried noodle is prepared from the following major ingredients: 65-70 parts of waxy corn powder, 31-26 parts of high gluten wheat flour, 2 parts of artemisia desertorum seed powder and 2 parts of vital gluten. The processing method comprises the following steps: adding major ingredients into a stirrer container according to proportion; uniformly mixing assistant ingredients; adding water in a ratio of the ingredients to water of 50 to 1-1.5; adding edible salt which is 0.15-0.2% of mass of the major ingredients, adding edible alkali which is 0.02-0.03% of the mass of the major ingredients, and uniformly stirring with the major ingredients after the edible salt and the edible alkali are dissolved, so that mixture is pressed to be noodle sheets by a noodle maker, and the noodle sheets are cut into fine strips or wide strips by a strip cutter; feeding the strips to a natural drying room for naturally drying. The waxy corn fine dried noodle is scientific in ingredients and balanced in institution; no chemical gluten fortifier is added, so that defects that coarse food grain is lack of glutens and difficult to form are overcome; the waxy corn fine dried noodle cannot be broken by cooking and noodle soup is not thick by processing methods including natural airing, keeping heat by shading and automatic ventilating, and therefore, a strip breakage rate and a cooking loss rate are reduced by 7-8%.

The present invention discloses a processing method for konjak silk noodles, and comprises the following steps: mixing konjak mannan with water for swelling and puffing, and obtaining konjak paste; putting the konjak paste and coagulant aqueous solution into a refining equipment for refining; then obtaining the konjak silk noodles by forming, rinsing, cooling and shearing processes; and finally drying and packaging the konjak silk noodles to obtain the end products. The swelling and puffing step is carried out in a cold isopressing machine; the drying step is realized by a combined drying method: the konjak silk noodles were performed with high-temperature and high-humidity drying, and followed by cold air drying. The processing method utilizes a pressurizing way to make the konjak mannan fully swelled and puffed, and the high-temperature and high-humidity drying and the cold air drying were used to process the konjak silk noodles in the dying step. Advantages of the processing method are that the processing method can make the konjak mannan fully swelled and puffed and shorten the time for swelling and puffing the konjak mannan; and can increase the toughness of the konjak silk noodles, reduce the rate of broken strips, ensure the taste and quality of the konjak silk noodles.