Grinded dry rice noodles and preparing method thereof

Abstract

The invention discloses a method for preparing grinded dry rice noodles comprises the following steps: selecting rice; soaking; crushing; adding auxiliary materials; kneading into flour dough; steaming; pressing and extruding noodles; and airing. the method is characterized by also comprising the steps of grinding, screening and dehydrating. Since the steps of grinding, screening the stock and dehydrating are added in the method, compared with the traditional dry rice noodles, the dry rice noodles prepared by the method have white and bright appearance, tough texture, do not become thick paste when boiled with water or are not broken easily when fried drily; and compared with the fresh rice, the grinded dry rice noodles have smooth texture, strong rice flavor and good taste.

Description

technical field [0001] The invention relates to food, in particular to a refined dry rice flour and a preparation method thereof. Background technique [0002] Traditional Guilin dry rice noodles are made by selecting rice, soaking, crushing, forming dough, steaming, pressing and shredding, cooling, and drying. The dry rice noodles made by this method lack rice flavor and poor toughness. It is easy to make the soup when it is boiled, and it is easy to break when it is fried. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a kind of defibrination dry rice flour and its preparation method. The dry rice noodles prepared by the method have good taste, rice fragrance, flexible and elastic texture, can not be boiled in water, and can not be easily broken in dry frying. [0004] The preparation method of a kind of milled millet powder of the present invention comprises the rice selection, soak...

AI Technical Summary

Problems solved by technology

[0002] Traditional Guilin dry rice noodles are made by selecting rice, soaking, crushing, forming dough, steaming, pressing and shredding, cooling, and drying. The dry rice noodles made by this method lack rice flavor and poor toughness. It is easy to make soup when it is boiled, and it is easy to break when it is fried