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Formula of tartary buckwheat rice noodle and processing process

A production process, the technology of tartary buckwheat noodle, which is applied in the formulation and production process of tartary buckwheat noodle, can solve the problems of hygienic conditions, poor taste, and no nutritional value of rice noodle, etc., and achieve the effect of good taste and high nutritional value

Inactive Publication Date: 2013-04-17
蒋先富
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dry rice noodles have hard bones, bite, and long threads, but their flavor is not as good as Physalis rice noodles. At present, various food additives are added in the production process of dry pulp rice noodles and Physalis rice noodles. Some additives are banned by the state. Therefore, The rice noodles produced have no nutritional value and poor taste. In the process of making rice noodles, it takes two days for the rice milk to become sour before it can be used. The hygienic condition during processing is worrying.

Method used

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  • Formula of tartary buckwheat rice noodle and processing process
  • Formula of tartary buckwheat rice noodle and processing process

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Embodiment 2

[0047] Such as figure 2 Shown, embodiment 2, the present invention also discloses a kind of manufacturing process of tartary buckwheat noodle, comprises the following steps:

[0048] 1) Raw material cleaning process, clean the tartary buckwheat, soak in water for about 2 hours, air dry until the water content of the tartary buckwheat is about 20%, and remove the shell; clean the Guichao rice, soak in water for about 2 hours;

[0049] 2) Refining treatment, step 1) Put the processed tartary buckwheat and Guichao rice into a refiner for refining, and put the ground slurry into a sandbag;

[0050] 3) dehydration treatment, the slurry placed in the gauze bag is extruded and dehydrated into a slurry, and the moisture content of the slurry is 30%;

[0051] 4) Fermentation treatment, carrying out normal temperature fermentation to the dry pulp for 2-3 hours;

[0052] 5) Rough processing, adding potato flour to the pulp, evenly prepared and putting it into a rough press for rough p...

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Abstract

The invention provides a formula of a tartary buckwheat rice noodle and a processing process. The processing process comprises the following steps of cleaning of raw materials, pulping treatment, dewatering treatment, dough mixing and drying treatment. The tartary buckwheat rice noodle processed by the invention has the advantages of good taste, high nutritive value and no pollution, does not use any additive, and has a certain supportive therapeutic effect on diabetes mellitus, hypertension, hyperlipidemia, coronary heart disease, apoplexy and the like. Furthermore, the tartary buckwheat rice noodle is the favorite food for the old and the young, is convenient to eat, and is pure-natural green food.

Description

technical field [0001] The invention relates to the technical field of making rice noodles, in particular to a formula and a making process of tartary buckwheat rice noodles. technical background [0002] Rice noodles are a kind of food, and people are used to calling rice noodles "physalis rice noodles", "sour noodles", "dried rice noodles" and "rice noodles". It is rich in carbohydrates, vitamins, minerals and enzymes, etc. It has the characteristics of rapid and uniform ripening, resistance to cooking, refreshing and smooth, the soup is not cloudy after cooking, and easy to digest. It is especially suitable for hot pot and casual fast food. There are two ways to make it: first, it is made from fermented rice, commonly known as "Physalis Rice Noodles". Second, after the rice is ground, it is directly squeezed in the machine, and it is gelatinized and formed by the heat of friction, which is called "dry rice noodle". After drying, it is "dry rice noodle", which is convenie...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L33/00
Inventor 蒋先富
Owner 蒋先富
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