Vegetable nutrient rice-flour noodles molded in one step and preparation method of noodles

Abstract

The invention provides vegetable nutrient rice-flour noodles molded in one step. The rice-flour noodles are characterized by comprising the components in percentage by weight as follows: 85% of rice and 15% of vegetables. A preparation method of the rice-flour noodles comprises the steps as follows: high-quality early indica rice (above grade 1 according to the national standard) with the amylopectin content in a range of 80%-85% is selected; then the early indica rice is washed, and impurities such as rice husks, gravels and the like in the rice are removed; the rice is soaked for 7 h in a rice soaking pond; the vegetables are washed after the rice is soaked, veins are removed, and then the vegetables are drained off for usage; the vegetables are cut into particles with sizes of rice grains for usage; the cut vegetable particles are added into the soaked rice in proportion and mixed fully; the mixed raw materials are extruded and molded through a one-step-molding rice-flour noodle making machine; rice flour taken down from the one-step-molding rice-flour noodle making machine is placed in a special rice-flour noodle ageing box; the rice flour is placed and hung in the ageing box for 3 h and then loosened and cut into the rice-flour noodles. The rice-flour noodles have the advantages as follows: the prepared rice-flour noodles are resistant to boiling, soft and delicious, and soup is not turbid.

Description

technical field [0001] The invention relates to the technical field of rice noodle production, in particular to a one-step vegetable nutritional rice noodle bar and a preparation method thereof. Background technique [0002] Rice noodles refer to strip-shaped and silky rice products made from rice as raw material through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. The texture of rice noodles is flexible and elastic, and it will not become mushy when boiled in water, and it will not break easily when fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and tasty, and is deeply loved by consumers, especially those in the south. At present, there is a single variety of rice noodles on the market. Due to the limitation of processing methods, fresh vegetable nutritious rice noodles cannot be made at all. High temperature curi...

AI Technical Summary

Problems solved by technology

At present, there is a single variety of rice noodles on the market. Due to the limitation of processing methods, fresh vegetable nutritious rice noodles cannot be made at all. High temperature curing, aging, re-steaming, aging

Due to the cumbersome process, long time and low efficiency of this method, the nutritional loss of vegetables is very large and the original color cannot be maintained after powdering, and pigments must be added to fix the color.