Natural colorful convenient rice noodle

A colorful and convenient technology, applied in applications, food preparation, food science, etc., can solve the problems of no improvement, monotonous rice vermicelli, instant rice noodles, lack of nutrition in rice vermicelli, etc.

Inactive Publication Date: 2010-04-07
ZHEJIANG CHENYUN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the food that above-mentioned technical scheme adds is still comparatively single, so still there is the problem that instant rice noodles, rice vermicelli nutritional labeling are deficient;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of natural colored instant rice noodles, which is made of raw rice, auxiliary salt, and red tomatoes and green spinach to make natural colored instant rice noodles; and prepared according to the following process:

[0014] The rice is made into powder, tomato and spinach are respectively squeezed into juice, and the weight ratio is 100% rice noodles, 0.1% salt and 40% red tomato juice, that is, 100 kg rice noodles, 0.1 kg salt and 40 kg Tomato juice is mixed and stirred into a mixture; 100% rice noodles, 0.08% salt and 35% green spinach juice by weight are mixed and stirred according to 100 kg rice noodles, 0.08 kg salt and 35 kg green spinach juice. ; Then put the above-mentioned red and green two different colors of the mixture into the self-cooking extruder to mature and make the silk, the rice noodles made are continuously aged for seven hours through the mesh belt, and then the loose silk is cut, and the loose silk is loosened. Each serving of 50 grams of red r...

Embodiment 2

[0016] A natural colored instant rice noodle, which is made of raw rice, auxiliary salt, and black sesame, white lotus root, and red pepper to make natural colored instant rice noodles; and prepared according to the following process:

[0017] The rice, black sesame seeds, white lotus root, and red pepper are respectively made into powder, and mixed with 60% rice flour and 40% black sesame powder into powder, and then 0.1% salt and 40% water of the powder weight are added. Mix and stir into a mixture; mix 55% rice noodles and 45% white lotus root powder into powder, then add 0.09% salt and 43% water of the powder weight to mix and stir to form a mixture; press 75% rice noodles, 25% chili The powder is mixed into powder, and then 0.12% salt and 42% water of the weight of the powder are mixed and stirred to form a mixture; then the above-mentioned black, white and red mixtures are put into the self-cooking extruder. Curing and making silk, the rice vermicelli obtained is continuous...

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PUM

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Abstract

The invention discloses a natural colorful convenient rice noodle belonging to the technical field of convenient food. The natural colorful convenient rice noodle comprises rice serving as a raw material and table salt serving as an auxiliary material and is characterized in that rice serving as the raw material and table salt serving as the auxiliary material are respectively mixed with two or more than two coarse cereals or vegetables with different colors to make natural colorful convenient rice noodle. The invention ensures that convenient rice noodle increases two or more than two coarse cereal or vegetable ingredients with different colors; compared with rice, coarse cereal has more abundant nutrition; vegetable has the nutrition function for human bodies in providing various vitamins, such as vitamin C, folic acid, vitamin K and the like, providing beta-carotene and other carotenoids, providing polyphenol and other antioxidation health care ingredients, providing mineral substances, such as K, Ca, Mg and the like and providing dietary fiber. Thus, the invention greatly enriches the nutrients of the convenient rice noodle and the color of the convenient rice noodle. The above beneficial effects cause the convenient rice noodle to be a convenient food with abundant nutrients, beautiful color and favourable taste.

Description

Technical field [0001] The invention belongs to the technical field of instant food, and specifically relates to a natural colored instant rice noodle. Background technique [0002] The existing instant rice noodles, or rice vermicelli, are mainly made from a single rice, so its nutrient content is mainly carbohydrates, and people eat it with insufficient nutrient content. In addition, its color is only a monotonous beige. Can't attract people's appetite. In order to overcome the shortcomings of insufficient nutritional ingredients of instant rice noodles, people have proposed several technical solutions for instant rice noodles and instant rice vermicelli, such as announcement number: CN1390474, announcement date: January 15, 2003, patent number 02138007.4 "Jingua instant rice noodles" ; Announcement number CN1092497C, announcement date October 16, 2002: The patent number is 00132735.6 "a kind of kelp juice rice vermicelli". However, the food added in the above technical solut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/10
Inventor 朱劲松丁兵
Owner ZHEJIANG CHENYUN IND
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