Preparation method of hollow cylindrical colored rice noodles
A hollow cylinder and rice flour technology is applied in the production process of hollow cylindrical colored rice flour, which can solve the problems of difficulty in storage, short shelf life, and small number of nutritional products, and achieves the effect of prolonging shelf life, solving a single type and enriching the appearance.
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[0009] The technical solution of this patent will be further described in detail below in conjunction with specific embodiments.
[0010] (1) Soaking rice into the sand: select qualified rice, remove sand grains and impurities, and then soak in the pond; the present invention is characterized in that the soaking time is 2-6 hours, the summer is short and the winter is long, and the middle is combined with washing rice and changing water once .
[0011] (2) Pulverization: Rinse the soaked rice, and then pulverize it with a pulverizer to obtain scraps.
[0012] (3) Kneading powder: After mixing the crushed material with cornstarch through a blender, stir evenly to obtain raw meal, which is characterized by a water content of 30%~35%, and cornstarch accounts for 20% of the crushed material.
[0013] (4) Moisturizing powder: Seal the raw material at a constant temperature to make it fully moist.
[0014] (5) Blending powder: Blend the raw material again; add spinach, tomato, car...
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