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
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  • 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 hun

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] The healthy rice noodles of this embodiment are made from the following raw materials by weight: 100 kg of rice, 6 kg of corn, 6 kg of white radish, 1.2 kg of walnut kernel, 1.2 kg of wolfberry, and 3 kg of yam.

[0023] The preparation method includes the following steps:

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

[0025] (2) After removing impurities and washing the weighed rice, soak it for 2 hours for use;

[0026] (3) The weighed corn, walnut kernels, and wolfberry are removed and washed before use;

[0027] (4) Wash and peel the weighed white radish, then chop it for later use;

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

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

Example Embodiment

[0031] Example 2

[0032] The healthy rice noodles of this embodiment are made from the following raw materials 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 includes the following steps:

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

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

[0036] (3) The weighed corn, walnut kernels, and wolfberry are removed and washed before use;

[0037] (4) Wash and peel the weighed white radish, then chop it for later use;

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

[0039] (6) Put the rice, corn, walnut kernel, wolfberry, white radish, and yam processed in steps (2) to (5) into a slurry by adding water ...

Example Embodiment

[0041] Example 3

[0042] The healthy rice noodles of this embodiment are made from the following raw materials 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 includes the following steps:

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

[0045] (2) After removing impurities and washing the weighed rice, soak it for 2 hours for use;

[0046] (3) The weighed corn, walnut kernels, and wolfberry are removed and washed before use;

[0047] (4) Wash and peel the weighed white radish, then chop it for later use;

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

[0049] (6) Put the rice, corn, walnut kernel, wolfberry, white radish, and yam processed in steps (2) to (5) into a slurry by adding water...

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PUM

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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

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L33/10A23L7/10A23V2002/00A23V2200/30
Inventor 刘二平
Owner ZHUZHOU SANSHENG FOOD CO LTD
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