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Rice soup noodles and preparation method thereof

A production method and technology of noodles, applied in food preparation, application, food science, etc., can solve problems such as inconvenience

Inactive Publication Date: 2012-11-28
YUNNAN JINRUN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also dried rice noodles. Although the problem of prolonging the storage time is solved, it needs more than one day of soaking time before eating to soften and cook in a pot; it is still inconvenient

Method used

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Examples

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Embodiment Construction

[0007] The following are embodiments of the invention:

[0008] Example 1, 1. Make 1500 grams of rice noodle soup. Raw material preparation: Take 1200 grams of edible rice, 250 grams of glutinous rice, 30 grams of soybeans, and 20 grams of wheat noodles. 2. Put the prepared material in a stainless steel bucket, use a hard and smooth wooden stick to stir and mix the raw materials in the bucket evenly, put it into the submerged mixture layer and 2-3cm above the surface of the material layer, soak for 7 hours Finally, if the water is completely absorbed by the raw materials, it is necessary to add water to submerge the material surface after soaking to a depth of not less than 0.3cm. 3. Grind the soaked raw materials and water together in a mill to form a slurry, which is called slurry. 4. Put the slurry into a circular stainless steel pan with a depth of no more than 1.5mm and a wall thickness of 2mm, let the slurry fill and spread it on the bottom of the pan, and then put the...

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Abstract

The invention discloses a preparation method of rice soup noodles. The preparation method is characterized in that the rice soup noodles are prepared by taking edible rice as a main material and matching with a proper amount of auxiliary materials such as glutinous rice, soybean and wheat through soaking, slurry grinding and curing. The preparation method comprises the following steps: according to parts by weight, taking 1000-3000 parts of edible rice, 100-1000 parts of glutinous rice, 10-100 parts of soybean, 10-100 parts of wheat flour, and room-temperature edible clear water enough for soaking the raw materials to be ground into slurry; and soaking for 10 hours, grinding the raw materials into a slurry material, enabling the slurry material to flatly flow in a frying pan or a groove, baking a thin pancake with the thickness not greater than 1.4mm on a baking device at a temperature not higher than 95 DEG C, rolling up the thin pancake and cutting into sections, and drying to obtain the rice soup noodles. In cooking, the soup and noodles can be eaten together, and the soup is milky white or grey white in color, just like the rice soup. The rice soup noodles also can be stir-fried into fried noodles for eating after the rice soup noodles are soaked in warm water.

Description

technical field [0001] The invention relates to rice soup noodles and a production method thereof. Background technique [0002] Traditional noodles are made of wheat flour with good gluten strength, dissolved in water with an appropriate amount of salt or alkali, then mixed with water, kneaded into dough, and pressed into strips by a noodle press. The noodles mixed with salt and water are made into salt water noodles, the noodles mixed with edible alkali are made into alkali water noodles, and the noodles mixed with pure water are made into clear water noodles. Now there are also noodles with the quality of coarse grains and miscellaneous grains made from corn, buckwheat etc. as raw materials. These are all made from single upland grain flour, and their nutritional components are also relatively single. Cooking method: After boiling with water, remove the noodles from the water, put them in a bowl and add the required seasoning and soup. The popular instant noodles in the...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L7/109
Inventor 马梅芬刘春生
Owner YUNNAN JINRUN BIOTECH
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