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Production method of nutritious radish rice-flour noodles

A production method and technology of rice noodles, applied in food preparation, functions of food ingredients, food science, etc., can solve the problems of low economic benefit and difficult storage of radish, and achieve the effects of enhancing human immune function, stabilizing blood pressure, and lowering blood lipids

Inactive Publication Date: 2015-12-23
章新华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of low economic benefits and difficult storage of radish, and provide a method for making nutritious radish rice noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preparation method of nutritious radish rice vermicelli, concrete operation steps are:

[0014] (1) Raw material processing: wash the indica rice, soak it in clean water for 6-8 hours, remove it; wash the radish and sealwort, and cut them into pieces; break the eggs into a container and stir them with an egg beater hit;

[0015] (2) Refining: put indica rice, eggs, sealwort and radish into the beater for beating, add a little honey and milk, and stir evenly;

[0016] (3) Steam skin: take a bamboo steamer, spread the non-leakage gauze inside the steamer, steam the top cover until steamed, then use a spoon to scoop an appropriate amount of radish pulp on the gauze, 1~2 mm thick, cover and steam After 10-12 minutes, take out the dough and place it on a wooden board;

[0017] (4) Drying: After the dough is cooled, it can be uncovered and dried one by one. When it is 6-7 percent dry, cut into various shapes of rice noodles, and then dry.

Embodiment 2

[0019] A kind of preparation method of nutritious radish rice vermicelli, concrete operation steps are:

[0020] (1) Raw material processing: Wash the purple rice, soak it in clean water for 12 hours, remove it; wash the radish, peel it, and cut it into chunks; put the sealwort into a container, and beat it with an egg beater;

[0021] (2) Refining: Put the glutinous rice and radish into the beater for beating;

[0022] (3) Steam skin: Take a bamboo steamer, spread the non-leakage gauze inside the steamer, steam the upper cover until it is steamed, and then use a spoon to scoop an appropriate amount of radish pulp on the gauze, 0.8~1 mm thick, cover and steam After 6-8 minutes, take out the dough and place it on a wooden board;

[0023] (4) Drying: After the dough is cooled, it can be uncovered and dried one by one. When it is 4-50% dry, cut into various shapes of radish yellow rice noodles, mix in an appropriate amount of pepper oil and pepper, and make it spicy. Taste is e...

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Abstract

The invention discloses a production method of nutritious radish rice-flour noodles, and belongs to the field of food processing. The production method is characterized in that a raw material formula comprising 8 kg of red glutinous rice, 4 kg of radish, 1 kg of peanut kernel, 120 g of codonopsis pilosula and 300 ml of a fallopia multiflora extract liquid is adopted; and the production method comprises the processing flow: raw material treatment, pulping, skin steaming, drying, packaging and finished product obtaining. The nutritious radish rice-flour noodles have the beneficial effects that the product has consistent flake thickness, is crisp in texture and fragrant in taste, is tasty and smooth, and has the unique scent flavor of radish; the product is rich in vitamin C, proteins, amylase and various nutrients, can increase appetite and help digestion, is beneficial for promoting metabolism of human bodies and strengthening the human body immune function, has the efficacies of lowering blood lipid, softening blood vessels, stabilizing blood pressure and preventing and resisting cancer, and is a delicious, nutritional, economical and practical green food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of nutritious radish rice noodles. Background technique [0002] Radish, root vegetable, also known as radish, water radish, root fleshy, oblong, spherical or conical, native to my country, with many varieties, including green skin, red skin and white skin. Has a variety of vegetable and medicinal value. The main components of radish are protein, sugar, B vitamins and a lot of vitamin C, as well as iron, calcium, phosphorus and fiber, mustard oil and amylase. According to scientific determination, the vitamin C content of radish is nearly 10 times higher than that of apples, pears and other fruits. Radish is cool in nature, pungent and sweet in taste, and has the effects of eliminating stagnant stagnation, resolving phlegm and clearing heat, widening the lower Qi and detoxifying. "Eating radish in winter and ginger in summer will keep you healthy all year round....

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/212A23L1/29
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2200/326A23V2200/308
Inventor 章新华李一民
Owner 章新华
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