Nourishing rice flour and method for processing the same

A technology of nutritious rice flour and processing method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of the destruction of nutrients and the reduction of the nutritional value of food, and achieve the effects of small loss of nutrients, diverse raw materials and rich nutrients.

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when it is mixed with alkaline water, the nutrients in the raw materials are destroyed
reduce the nutritional value of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Add water to soften the corn and soybeans, peel them, and crush them into large particles; put the large particles of corn and soybeans into a steamer with tea water, and steam for 30-50 minutes at a temperature of 40℃-55℃; After drying the steamed corn and soybeans, they are crushed with a pulverizer and passed through a 140-180 mesh sieve to obtain gluten-free corn flour and soybean flour;

[0020] b. Prepare rice noodles by traditional methods. Put 50 kg of rice noodles, 20 kg of wheat flour, 20 kg of corn flour, 10 kg of soybean powder, 10 kg of dried vegetables, and 2 kg of dried mushrooms. Pour into the dough mixer and mix evenly, add water and stir evenly to obtain raw material;

[0021] c. Feed the raw material into the self-cooking double-tube vermicelli machine to form rice noodles.

Embodiment 2

[0023] a. The processing of corn and soybeans is the same as that described in step a of Example 1.

[0024] b. Prepare rice noodles by traditional methods. Mix 40 kg of rice noodles, 30 kg of wheat noodles, 10 kg of corn noodles, 20 kg of soybean noodles, and 10 kg of chicken floss prepared in step 1. Evenly, add water and stir evenly to obtain raw material;

[0025] c. Feed the raw material into the self-cooking double-tube vermicelli machine to form rice noodles.

Embodiment 3

[0027] a. The processing of corn and soybeans is the same as that described in step a of Example 1.

[0028] b. Use traditional methods to prepare rice flour. Put 30 kg of rice flour, 15 kg of wheat flour, 25 kg of corn flour, 30 kg of soybean flour, and 15 kg of dried strawberries prepared in step 1 into the dough mixer. Mix evenly, add water, stir evenly to get raw material;

[0029] c. Feed the raw material into the self-cooking double-tube vermicelli machine to form rice noodles.

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PUM

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Abstract

The invention discloses a kind of instant rice noodles and its production method, pertaining to pre-cooking noodles or instant noodles food. The major ingredient comprises rice flour, wheat flour, core powder and soybean flour while the minor ingredients comprise dry products such as vegetable, fungus, fruit and meat; the process comprises the following steps: firstly, performing smell-removing treatment for corn and soybean, evenly mixing rice flour, wheat flour and minor ingredients in the dough kneading machine with water to get raw meal; then, delivering the raw meal into the self-cooking dual-cylinder vermicelli machine to forming rice noodles. The product has numerous raw materials and abundant nutrients, achieves the nutrient balance, improves the reasonablity and effectivity of nutrients in food, and plays an important role in maintaining the human body nutrient balance, good health and long life of people.

Description

Technical field [0001] The invention belongs to a kind of pre-cooked noodles or quick-cooking noodles, in particular to instant rice noodles and a preparation method. Background technique [0002] Fresh rice noodles are made from rice, which is soaked and grinded, dewatered, kneaded, steamed, and extruded. When eating, it is first scalded in boiling soup, and then mixed with broth and condiments. People's favorite, smooth and refreshing foods are generally eaten in the south, and gradually popularized throughout the country. [0003] Chinese patent 02137778 discloses a "nutritious rice noodle production process", which uses rice as raw material, except that the traditional rice noodles are used for soaking in rice and washing sand, crushing, flouring, silking, first loosening, steaming, and second loosening. In addition to the conventional production processes such as powder cutting and packaging, the present invention is characterized by using microcomputer and program control t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/29A23L1/20A23L7/113
Inventor 赵发
Owner TIANJIN ZHONGYING HEALTH FOOD
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