Preparation method of sandwich type high-calcium easy-boiling rice noodles

A technology of shrimp skin and noodles, applied in the field of noodles, can solve the problems of low protein content, insufficient nutrition, inconvenient cooking and other problems of noodles, and achieve the effect of good taste, unique flavor and not easy to disperse

Inactive Publication Date: 2017-10-20
庐江县海神面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the protein content of the noodles is low, and the nutrition is not comprehensive enough. The calcium supplement uses synthetic chemical products, which are not natural enough and difficult to absorb. At the same time, it is inconvenient to cook.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A kind of preparation method of sandwich high-calcium shrimp skin easy-boiled rice noodles, comprising the following steps

[0021] (1) Take an appropriate amount of rice and millet, wash and dry them, put them into a pot and dry fry them until they are browned, add 150 parts of water, cut them and cook for 10-20 minutes, break them up to get burnt rice pulp for later use;

[0022] (2) After crushing the tofu, add water equivalent to 1-2 times its weight, stir at 50-60°C and 30-50 rpm for 10-20 minutes, adjust the pH to 8-10, and add an appropriate amount of protease to hydrolyze it to obtain Hydrolyzed tofu slurry for standby;

[0023] (3) Mix 0.1-0.3 parts of dried shrimps, 0.2-0.4 parts of cheese powder, and 0.1-0.2 parts of broccoli, then crush them, add 0.2-0.3 parts of hydrolyzed tofu slurry, stir them evenly, and grind them into a puree to obtain stuffing spare;

[0024] (4) After mixing 2-4 parts of burnt rice milk with 40-30 parts of flour, add appropriate am...

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PUM

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Abstract

The invention discloses a preparation method of sandwich type high-calcium easy-boiling rice noodles. The method comprises the following steps: uniformly mixing 2-4 parts of parched rice milk and 40-30 parts of flour; adding proper amount of water and salt; uniformly mixing to form a dough; fermenting the dough for later use; preparing a fermented dough section; preparing into a stripy shape; horizontally positioning and flattening; forming a groove in the center of the flatten dough; adding stuffing into the groove; covering; preparing the noodles through a general stretching mode; and then steaming to obtain the product.

Description

technical field [0001] The invention relates to the field of noodles, in particular to a preparation method of sandwiched high-calcium shrimp skin easy-boiled rice noodles. Background technique [0002] Rice noodles are a snack of the Han nationality. The rice is ground into a slurry, and the rice slurry is poured on a round dustpan to form a thin layer of steamed shape, cut into shreds with a knife, and cooked in soup. Served with shredded pork, shredded mushrooms, or old hen soup, it tastes delicious. The skin is uniform in thickness, neatly cut into strips, and the soup is delicious. It is rich in carbohydrates, an important substance that constitutes the body, stores and provides heat energy, maintains energy necessary for brain function, regulates fat metabolism, provides dietary fiber, detoxifies, and enhances intestinal function. [0003] The current rice noodles have a single nutrition and a single taste, and need to be soaked before cooking, so they are not easy t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/10A23L33/10A23L29/00A23C20/02A23L11/45
CPCA23C20/025A23L7/10A23L7/11A23L29/06A23L33/10A23V2002/00A23V2200/14A23V2200/30
Inventor 潘友刚
Owner 庐江县海神面业有限公司
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