Five-color fresh rice noodles and preparation method thereof
A technology of fresh rice noodles and five colors, which is applied in the field of five-color fresh rice noodles and its preparation, can solve the problems of not satisfying consumers’ material and sensory needs well, and achieve a product with prolonged storage and transportation acceptable time, colorful colors and rich nutrition Effect
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Embodiment 1
[0025] Embodiment 1, a kind of five-color fresh rice noodles and preparation method thereof
[0026] The raw materials are calculated according to weight ratio, including 2-14 parts of vegetable powder and 86-98 parts of rice powder.
[0027] Process flow: rice cleaning, soaking, refining, mixing, self-cooking and extruding, cutting to length, elastic aging, washing and rolling, boiling for color protection, water retention treatment, rice flour mixing, finished product packaging.
[0028] Select 20kg of early indica rice, wash it with pure water, remove impurities and gravel, replace it with new water, soak it at room temperature for 2 hours, crush the soaked rice and pass it through a 60-mesh sieve. Proportion mixed with rice flour: 5 parts of carrot powder, 95 parts of rice flour, 2 parts of turmeric powder, 99 parts of rice flour, 2 parts of spinach powder, 98 parts of rice flour, 14 parts of purple potato flour, 86 parts of rice flour , 5 parts of yam powder, 95 parts of...
Embodiment 2
[0029] Embodiment 2, a kind of five-color fresh rice noodles and preparation method thereof
[0030] The raw materials are calculated according to weight ratio, including 2-14 parts of vegetable powder and 86-98 parts of rice powder.
[0031] Process flow: rice cleaning, soaking, refining, mixing, self-cooking and extruding, cutting to length, elastic aging, washing and rolling, boiling for color protection, water retention treatment, rice flour mixing, finished product packaging.
[0032] Select 30kg of early indica rice, wash it with pure water, remove impurities and gravel, replace it with new water, soak it at room temperature for 2 hours, grind the soaked rice and pass it through a colloid mill, and mix the rice flour slurry and five kinds of vegetable powders with different ratios. Mixing ratio of rice flour: 5 parts of carrot powder, 95 parts of rice flour, 2 parts of turmeric powder, 99 parts of rice flour, 2 parts of spinach powder, 98 parts of rice flour, 14 parts of...
Embodiment 3
[0033] Embodiment 3, a kind of five-color fresh rice noodles and preparation method thereof
[0034] The ingredients are calculated according to weight ratio, including 2-14 parts of vegetable powder and 86-98 parts of rice flour.
[0035] Process flow: rice cleaning, soaking, refining, mixing, self-cooking and extruding, cutting to length, elastic aging, washing and rolling, boiling for color protection, water retention treatment, rice flour mixing, finished product packaging.
[0036] Choose 50kg of red rice, wash it with pure water, remove impurities and gravel, replace it with new water and soak it at room temperature for 3 hours, crush the soaked rice and pass it through a 60-mesh sieve. Proportion mixed with rice flour: 5 parts of carrot powder, 95 parts of rice flour, 2 parts of turmeric powder, 99 parts of rice flour, 2 parts of spinach powder, 98 parts of rice flour, 14 parts of purple potato powder, 86 parts of rice flour , 5 parts of yam powder, 95 parts of rice fl...
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