Flatted rice noodles, production method of flatted rice noodles and flatted rice noodle shaping machine

Abstract

The invention discloses flatted rice noodles. The flatted rice noodles are prepared from the following raw materials in parts by weight: 100 parts of rice flour, 5-40 parts of soybean flour, 5-30 parts of mung bean flour and 5-30 parts of corn flour. By improvement on the raw material formula of the rice flour, soybean flour, mung bean flour and corn flour and improvement on the production process, the produced new flatted rice noodles can be boiled, stir-fried or eaten cold and dressed with sauce. The flatted rice noodles after being baked can be stored for a long term, and also can be deeplyprocessed into instant flatted rice noodles in cups, i.e. the flatted rice noodles are instant when infused with boiled water. In the production process, the flatted rice noodles are not added with any additives and are not fried. The flatted rice noodles are rich in dietary fibers, comprehensive in nutrition and chewy and smooth in mouthfeel, and are green health food. The flatted rice noodles after being baked are convenient to boil, the boiling method of the flatted rice noodles is similar to a boiling method of noodles, and the flatted rice noodles can be boiled by consumers without richboiling experience.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a noodle, a noodle making method and a noodle forming machine. Background technique [0002] The nutrition of soy products is mainly reflected in its rich protein content. The essential amino acids contained in soy products are similar to animal protein, and also contain calcium, phosphorus, iron and other minerals needed by the human body, as well as vitamin B1, B2 and cellulose. However, soy products do not contain cholesterol. Therefore, some people advocate that people suffering from obesity, arteriosclerosis, hyperlipidemia, hypertension, coronary heart disease, etc. should eat more beans and soy products. For healthy groups, a single source of nutrition is not advisable, soy products can be used as one of the sources of protein. Soy products are an important part of a balanced diet. [0003] However, the food of soy products is relatively simple, such as thousand...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcoming that soy products in the prior art are not suitable for long-term storage, and provide a kind of powder and its preparation method

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