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Rice noodles and preparation method thereof

A technology of rice noodles and rice, applied in the field of rice noodles and its production, can solve the problems of only improving the toughness and sour taste of vermicelli

Inactive Publication Date: 2019-05-14
独山县下司罗氏米粉加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from this that the serious disadvantage of this process is that after fermentation and aging, all probiotics are inactivated, and only the toughness and sour taste of vermicelli are improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Rice noodle formula: 25g rice, 0.3g salt, 3g soy sauce, 2g ginger juice, 2g garlic juice, 2g sesame oil, 2g pepper, 5g shredded pork, 10g salad oil, 5g watercress, 3g bay leaf and 3g fennel.

[0015] Rice flour production process: comprises the following steps:

[0016] (1) Grind the rice, pass through a 80-100 mesh sieve, add 55% water of the rice amount, stir, and synthesize the dough;

[0017] (2) Press the dough into thick strips of 2-3cm, and steam them in water;

[0018] (3) Press the thick strips into thin strips of 0.2-0.3cm, and spray and inoculate active probiotics containing 5-10 million strains per milliliter in a sterile environment at 30-35°C while pressing the strips, the inoculum amount It is 5% of the mass of rice noodles; then add salt, soy sauce, ginger juice, garlic juice, sesame oil, pepper, shredded pork, salad oil, watercress, bay leaves and fennel, and ferment at 25-35°C for 24 hours.

Embodiment 2

[0020] Rice noodle formula: 28g rice, 0.4g salt, 4g soy sauce, 2.5g ginger juice, 2.5g garlic juice, 2.5g sesame oil, 2.5g pepper, 7g shredded pork, 12g salad oil, 7g watercress, 4g bay leaf and 4g fennel.

[0021] Rice flour production process: comprises the following steps:

[0022] (1) Grind the rice, pass it through a 80-100 mesh sieve, add 55% water of the rice amount, stir, and synthesize the dough;

[0023] (2) Press the dough into thick strips of 2-3cm, and steam them in water;

[0024] (3) Press the thick strips into thin strips of 0.2-0.3cm, and spray and inoculate active probiotics containing 5-10 million strains per milliliter in a sterile environment at 30-35°C while pressing the strips, the inoculum amount It is 5% of the mass of rice noodles; then add salt, soy sauce, ginger juice, garlic juice, sesame oil, pepper, shredded pork, salad oil, watercress, bay leaves and fennel, and ferment at 25-35°C for 24 hours.

Embodiment 3

[0026] Rice noodle formula: 22g rice, 0.2g salt, 2g soy sauce, 1.5g ginger juice, 1.5g garlic juice, 1.5g sesame oil, 1.5g pepper, 3g shredded pork, 8g salad oil, 3g watercress, 2g bay leaf and 2g fennel.

[0027] Rice flour production process: comprises the following steps:

[0028] (1) Grind the rice, pass it through a 80-100 mesh sieve, add 55% water of the rice amount, stir, and synthesize the dough;

[0029] (2) Press the dough into thick strips of 2-3cm, and steam them in water;

[0030] (3) Press the thick strips into thin strips of 0.2-0.3cm, and spray and inoculate active probiotics containing 5-10 million strains per milliliter in a sterile environment at 30-35°C while pressing the strips, the inoculum amount It is 5% of the mass of rice noodles; then add salt, soy sauce, ginger juice, garlic juice, sesame oil, pepper, shredded pork, salad oil, watercress, bay leaves and fennel, and ferment at 25-35°C for 24 hours.

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Abstract

The invention discloses rice noodles and a preparation method thereof. The rice noodles are mainly prepared from, rice, salt, soy sauce, ginger juice, garlic juice, sesame oil, peppers, shredded meat,salad oil, bean segments, myrcia and foeniculum vulgare. The prepared rice noodles has the advantages of good toughness, sour and fragrant taste, and the activity of probiotics can be preserved.

Description

technical field [0001] The invention relates to rice noodles and a preparation method thereof, belonging to the field of food processing. technical background [0002] For a long time, milk has been used as the carrier of probiotics and consumed in freeze-dried tablets at home and abroad, which is costly and expensive. However, the century-old lactic acid bacteria fermented rice noodles, although fermented with lactic acid bacteria, have inactivated all probiotics during the production process, making the product lose all the effects of probiotics. Its production process is as follows: rice milling-adding water, inoculating probiotics to synthesize dough-fermenting-crushing thin strips into boiling water for curing-removing and draining, semi-finished products leave the factory. It can be seen from this that the serious disadvantage of this process is that after fermentation, all the probiotics are inactivated, and only the toughness and sour taste of the vermicelli are imp...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/135A23L27/00
Inventor 莫朝芬罗德洲
Owner 独山县下司罗氏米粉加工厂
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