Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Health-preserving rice noodle and preparation method thereof

A rice noodle and rice technology, applied in the field of health-preserving rice noodle and its preparation, can solve problems such as difficulty in meeting health-preserving needs, and achieve the effects of accelerating gastrointestinal peristalsis, reducing blood lipids, and promoting digestion

Inactive Publication Date: 2015-03-11
ZHUZHOU SANSHENG FOOD CO LTD
View PDF10 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, rice noodles are generally eaten as a food to satisfy hunger, which is difficult to meet people's needs for health preservation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The health-preserving rice noodles of this embodiment are made of the following raw materials in parts by weight: 100 kg of rice, 6 kg of corn, 6 kg of white radish, 1.2 kg of walnut kernels, 1.2 kg of wolfberry, and 3 kg of yam.

[0023] The preparation method comprises the following steps:

[0024] (1) Weigh each raw material according to the following proportions by weight: rice 100kg, corn 6kg, white radish 6kg, walnut kernel 1.2kg, wolfberry 1.2kg, yam 3kg;

[0025] (2) After removing impurities and cleaning the weighed rice, soak it for 2 hours and set it aside;

[0026] (3) After removing impurities and cleaning the weighed corn, walnut kernels and wolfberry, set aside;

[0027] (4) Wash and peel the weighed white radish, chop it and set aside;

[0028] (5) Wash and peel the weighed yam, chop it up, put it in clean water, and set aside;

[0029] (6) Put the rice, corn, walnut kernel, wolfberry, white radish, and Chinese yam obtained through the steps (2) to (5...

Embodiment 2

[0032] The health-preserving rice flour of this embodiment is made of the following raw materials in parts by weight: 100 kg of rice, 7 kg of corn, 7 kg of white radish, 1.0 kg of walnut kernel, 1.0 kg of wolfberry, and 2 kg of yam.

[0033] The preparation method comprises the following steps:

[0034] (1) Weigh each raw material according to the following proportions by weight: rice 100kg, corn 7kg, white radish 7kg, walnut kernel 1.0kg, wolfberry 1.0kg, yam 2kg;

[0035] (2) After removing impurities and cleaning the weighed rice, soak it for 3 hours and set it aside;

[0036] (3) After removing impurities and cleaning the weighed corn, walnut kernels and wolfberry, set aside;

[0037] (4) Wash and peel the weighed white radish, chop it and set aside;

[0038] (5) Wash and peel the weighed yam, chop it up, put it in clean water, and set aside;

[0039] (6) Put the rice, corn, walnut kernel, medlar, white radish, and Chinese yam obtained through steps (2) to (5) into a pu...

Embodiment 3

[0042] The health-preserving rice noodles of this embodiment are made of the following raw materials in parts by weight: 100 kg of rice, 8 kg of corn, 8 kg of white radish, 0.8 kg of walnut kernel, 0.8 kg of wolfberry, and 1 kg of yam.

[0043] The preparation method comprises the following steps:

[0044] (1) Weigh each raw material according to the following proportions by weight: rice 100kg, corn 8kg, white radish 8kg, walnut kernel 0.8kg, wolfberry 0.8kg, yam 1kg;

[0045] (2) After removing impurities and cleaning the weighed rice, soak it for 2 hours and set it aside;

[0046] (3) After removing impurities and cleaning the weighed corn, walnut kernels and wolfberry, set aside;

[0047] (4) Wash and peel the weighed white radish, chop it and set aside;

[0048] (5) Wash and peel the weighed yam, chop it up, put it in clean water, and set aside;

[0049] (6) Put the rice, corn, walnut kernel, medlar, white radish, and Chinese yam obtained through steps (2) to (5) into a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to health-preserving rice noodle and a preparation method thereof. The health-preserving rice noodle is prepared from the following raw materials in parts by weight: 100 parts of rice, 5-10 parts of corn, 5-10 parts of white turnips, 0.5-2.0 parts of walnut kernels, 0.5-2.0 parts of Chinese wolfberry and 1-5 parts of Chinese yam. The invention further discloses the preparation method of the health-preserving rice noodle. The rice noodle disclosed by the invention not only can be used as a food for appeasing hunger, but also has a certain health-preserving effect.

Description

technical field [0001] The invention relates to rice noodles and a preparation method thereof, in particular to a health-preserving rice noodles and a preparation method thereof. Background technique [0002] With the development of society and economy, people pay more and more attention to health preservation. Therefore, higher requirements are put forward for the quality of life. At present, rice noodles are generally eaten as a food for allaying hunger, which is difficult to meet people's needs for health preservation. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a health-preserving rice flour and a preparation method thereof. [0004] The technical solution adopted by the present invention to solve its technical problems is: [0005] The health-preserving rice flour of the present invention is made of the following raw materials in parts by weight: 100 parts of rice, 5-10 parts of corn, 5-10 parts of whi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L33/10A23L7/10A23V2002/00A23V2200/30
Inventor 刘二平
Owner ZHUZHOU SANSHENG FOOD CO LTD
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com