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Rice noodle

A technology of rice flour and rice, applied in application, food preparation, food science and other directions, can solve problems such as technical problems that cannot be solved, and achieve the effect of improving nutritional value, good luster and maintaining liver

Active Publication Date: 2015-04-29
修文县佳家乐米粉加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many types of raw materials used in this formula, and food additives are used, which cannot solve the technical problems of the aforementioned traditional rice noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of rice flour, comprises the following steps:

[0018] (1) Weigh 500kg of rice, 3kg of lotus root powder, 2.5kg of honey, and 75kg of water, wash the rice, soak it for 30 minutes and drain;

[0019] (2) Grind the rice, add water, lotus root starch, and honey, mix well, and then put it into the rice flour machine.

Embodiment 2

[0021] A kind of rice flour, comprises the following steps:

[0022] (1) Weigh 500kg of rice, 3.5kg of lotus root powder, 2kg of honey, and 100kg of water, wash the rice, soak it for 30 minutes and drain;

[0023] (2) Grind the rice, add water, lotus root starch, and honey, mix well, and then put it into the rice flour machine.

Embodiment 3

[0025] A kind of rice flour, comprises the following steps:

[0026] (1) Weigh 500kg of rice, 3.2kg of lotus root starch, 2.2kg of honey, and 87.5kg of water, wash the rice, soak it for 30 minutes and drain;

[0027] (2) Grind the rice, add water, lotus root starch, and honey, mix well, and then put it into the rice flour machine.

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PUM

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Abstract

The invention discloses a rice noodle. The rice noodle is prepared from the following raw materials in parts by weight: 500 parts of rice, 3-3.5 parts of lotus root starch, 2-2.5 parts of honey, and 75-100 parts of water. The rice noodle is produced by virtue of the following steps: taking the raw materials in parts by weight, washing the rice, soaking for 30 minutes and then draining; grinding the rice, adding the water, the lotus root starch and the honey, stirring evenly, and then forming the noodles in a rice noodle machine. The rice noodles have the characteristics of good tenacity, difficulty in breakage, easiness in separation, cooking resistance, good taste and high nutritive value.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to rice noodles. Background technique [0002] Rice noodles are strip-shaped and silky rice products made from rice 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. [0003] There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, specifically: rice-washing-soaking-refining-steaming-flour-pressing (squeezing)-re-steaming-cooling-drying-packaging-finished product. [0004] The traditional formula of rice noodles is rice, starch and vegetable oil. This kind of rice noodles has poor toughness and is easy to break. [0005] The Chinese patent application with the publication number C...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/10A23L33/10
Inventor 汪载武
Owner 修文县佳家乐米粉加工厂
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