Method for preparing buckwheat noodle

A production method and technology for bait silk, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of failing to meet people's requirements, no reports or commercial sales of buckwheat bait silk, and single variety, etc., so as to improve the competitiveness. , Increase nutrition and health care function, the effect of soft and delicate taste

Inactive Publication Date: 2008-12-24
TENGCHONG HEFENG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Among the existing buckwheat-containing foods, the variety is single and cannot meet people's requirements
The present invention proposes that there is no report or commercially available buckwheat bait silk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 10kg of 100-mesh tartary buckwheat fine powder, add 8.55kg of water and mix evenly for later use; use Tengchong specialty pulp rice as raw material, wash it with clean water, soak for 2 hours, then filter out the water with a bamboo basket, and carry out once at 100-105°C Cook for 15 to 20 minutes, put the steamed rice into clean water for bleaching and then set aside; mix 18.55kg of tartary buckwheat fine powder and 43.28kg of cooked rice with bleaching in a blender and stir them evenly before cooking Secondary cooking, the cooking temperature is 100-105°C, the cooking time is 15-20 minutes, and then rolling is carried out at least four times to ensure that the mixture is sufficiently fine. Then press into tablets (the thickness of the slices used as instant buckwheat bait shreds is 0.5-0.6 mm, and the thickness of the slices used as dry buckwheat bait shreds is 0.8-1.0 mm); the prepared flakes are air-cooled to cool down and reduce Moisture, moisture control in t...

Embodiment 2

[0016] Take 10kg of 130-mesh tartary buckwheat fine powder, add 9.5kg of water and mix evenly for later use; wash the rice with clean water, soak for 2 hours, then filter out the water with a bamboo basket, and cook once at 100-105°C for 15-20 minutes , put the steamed rice into clear water and bleach it for later use; 19.5kg of the above-mentioned tartary buckwheat fine powder and 45.5kg of the cooked rice treated with bleaching and mixing are fully stirred in a blender and then cooked for the second time, and the rest are the same as in the same example. 1. Obtain shredded buckwheat bait products.

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PUM

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Abstract

The invention relates to buckwheat bait slices which has balanced nutrient, health care function and is simple and convenient to be eaten, and a preparation method thereof; 100 to 130 mesh of fine buckwheat powder is added into 45 percent to 50 percent of culinary water by the weight, and evenly and fully stirred in a stirring machine for standby; rice is soaked in clean water for 2 to 4 hours, and then the water is filtered and the rice is cooked for 15 to 20min under 100 DEG C to 105 DEG C; the cooked rice is put into clean water to receive bleach pulp for standby; the weight ratio of the evenly stirred fine buckwheat powder to the cooked rice after being treated by bleach pulp in water is 3 to 7; after being fully and evenly stirred in the stirring machine, the buckwheat powder and the cooked rice are cooked for the second time under 100 DEG C to 105 DEG C; after being cooked for 15 to 20min, the product is taken out, immediately rolled and tabletted; the prepared sheet is cut into slices after receiving air cooling and temperature reduction until the water is controlled to be 45 percent to 50 percent; the shaped slices are sent into a drying machine to be dried for 10 to 12 hours, and then packaged until the water is controlled to be within 13 percent.

Description

Technical field: [0001] The invention relates to the technical field of food production, in particular to a method for making shredded buckwheat bait. Background technique: [0002] With the continuous improvement of people's living standards, dietary conditions are gradually improved, and more and more people pursue nutrition, health care, and food that is conducive to health. [0003] Buckwheat is rich in nutritional value and has good medicinal effects. It is known as a food treasure with both food and medicine. Buckwheat flour contains about 11% protein, which is higher than rice; contains more than 2% fat, which is higher than wheat and rice; contains about 70% carbohydrates, and contains 18 kinds of amino acids needed by the human body, of which eight kinds are necessary for the human body Amino acid content is higher than wheat, corn and rice. In particular, rutin contained in buckwheat has various functions: it can maintain capillary resistance, reduce its permeabi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/29A23L7/117
Inventor 赵庆生冯绍周
Owner TENGCHONG HEFENG FOODS
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