Preparation methods of edible steamed vermicelli roll protoplasm and seasoner matched with edible steamed vermicelli roll protoplasm
A technology of seasoning and rice rolls, applied in food preparation, application, food science, etc., can solve problems such as indigestibility, unhealthy health, and inability for consumers to make rice rolls, and achieve the effect of regulating the stomach and easy digestion
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Embodiment 1
[0018] 1. Preparation of intestine powder puree:
[0019] First weigh 100kg of unfinished rice, 6kg of raw flour, 1.4kg of sweet potato flour, and 1.6kg of salt for later use;
[0020] Put it into a container and add water to soak. The water surface is about 10cm above the rice level. After soaking for 5 hours, when the rice will be rotten by hand, drain the water, then add water to filter and wash it once, and then drain it for later use;
[0021] Prepare another 160kg of pure water, and start to grind the rice. The pure water and the soaked and dried rice are fed simultaneously, and the water is dripped while grinding. After the rice is ground, use the remaining pure water to make the remaining rice milk outflow;
[0022] Then use the last remaining purified water, the polished rice milk, and the raw flour, sweet potato flour and salt to mix evenly to obtain the intestine powder puree.
[0023] Finally, the prepared sausage powder puree is vacuum-filled with a food packagi...
Embodiment 2
[0032] 1. Preparation of intestine powder puree:
[0033] First weigh 100kg of unfinished rice, 5kg of raw flour, 1.3kg of sweet potato flour, and 1.5kg of salt for later use;
[0034] Put it in a container and add water to soak. The water surface is about 10cm above the rice level. After soaking for 4.5 hours, when the rice will rot when pinched by hand, drain the water, then add water to filter and wash it once, and then drain it for later use;
[0035] Prepare another 150kg of pure water, and start to grind the rice. The pure water and the soaked and dried rice are fed simultaneously, and the water is dripped while grinding. After the rice is ground, use the remaining pure water to make the remaining rice milk outflow;
[0036] Then use the last remaining purified water, the polished rice milk, and the raw flour, sweet potato flour and salt to mix evenly to obtain the intestine powder puree.
[0037] Finally, the prepared sausage powder puree is vacuum-filled with food pa...
Embodiment 3
[0046] 1. Preparation of intestine powder puree:
[0047] Weigh 100kg of unprocessed rice, 7kg of raw flour, 1.5kg of sweet potato flour, and 1.7kg of salt for later use;
[0048] Put it into a container and add water to soak. The water surface is about 10cm above the rice level. After soaking for 5.5 hours, when the rice will be rotten by hand, drain the water, then add water to filter and wash it once, and then drain it for later use;
[0049] Prepare another 170kg of pure water, and start to grind the rice. The pure water and the soaked and dried rice are fed simultaneously, and the water is dripped while grinding. After the rice is ground, use the remaining pure water to make the remaining rice milk outflow;
[0050] Then use the last remaining purified water, the polished rice milk, and the raw flour, sweet potato flour and salt to mix evenly to obtain the intestine powder puree.
[0051] Finally, the prepared sausage powder puree is vacuum-filled with food packaging ba...
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