Health-preserving steamed vermicelli roll using peanut oil residues for brushing coatings and preparing process thereof

Abstract

The invention discloses health-preserving steamed vermicelli roll using peanut oil residues for brushing coatings and a preparing process thereof. The steamed vermicelli roll is mainly prepared from, by weight, 100-500 parts of rice flour, 0.05-0.38 part of guava leaf extract, 0.2-1.8 parts of water and 0.1-2.5 parts of the peanut oil residues. The preparing process comprises the steps of rice milk preparing, peanut oil bottom preparing and health-preserving steamed vermicelli roll manufacturing. The guava leaf extract is added into rice milk of the prepared steamed vermicelli roll, the health-preserving function of the steamed vermicelli roll is increased, the curative effect of reducing blood pressure and blood lipid is remarkable, and dietary therapy is achieved; the guava leaf extract is utilized, resources can be fully utilized, and the production cost is reduced; a larger number of guava leaves are not utilized every year, and the guava leaves become fallen leaves all over the mountains and plains; by means of research and development of the guava leaves, the guava leaves are turned into wealth, and incomes of farmers can be increased; the peanut oil residues are dispersed through ultrasonic waves, the different kinds of the oil residues can be dispersed more uniformly, macromolecules in the oil residues are converted into low molecules, and varieties of the oil residues are promoted.

Description

technical field [0001] The invention relates to the field of making rice rolls, in particular to a process for making rice rolls by using peanut oil to brush the panel. Background technique. [0002] Currently known thin intestine powder production, according to the weight ratio, mix 20% flour, 80% warm water at 60-65°C, and stir them into batter, so that the batter is a little half-cooked in advance, and it is very difficult to grasp the preparation of the batter in the early stage. The area of ​​the tray is 60cm x 50cm, and a large oven is equipped accordingly. Similarly, 100 grams of batter is poured on the tray. In many cases, the quantity is not accurate, and at the same time, the batter is poured unevenly, and the steaming is unevenly baked. As a result, the taste is very different, and the mouthfeel has not been improved. At the same time, the mixed oil used to brush the panel is brushed with low-quality oil, resulting in the taste of the produced rice rolls being to...

AI Technical Summary

Problems solved by technology

[0002] Currently known thin intestine powder production, according to the weight ratio, mix 20% flour, 80% warm water at 60-65°C, and stir them into batter, so that the batter is a little half-cooked in advance, and it is very difficult to grasp the preparation of the batter in the early stage. The area of ​​the tray is 60cm x 50cm, and it is equipped with a large oven. Similarly, 100 grams of batter is poured on the tray. In many cases, the quantity is not accurate, and at the same time, the batter is poured unevenly, and the steaming is unevenly baked. There is a big difference in taste, and the taste has not been improved

At the same time, the mixed oil used to brush the panel is brushed with low-quality oil, resulting in the taste of the rice rolls being too greasy, unhealthy to eat, and increasing blood pressure and blood lipids

It is worth noting that with the improvement of living standards, healthy food gradually attracts the attention and favor of consumers. However, the current rice rolls have a single function. How to make the functions of rice rolls multi-functional and health-preserving is the main problem solved by the present invention.

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