Rice noodle

Abstract

The invention discloses a rice noodle. The rice noodle is prepared from the following raw materials in parts by weight: 500 parts of rice, 3-3.5 parts of lotus root starch, 2-2.5 parts of honey, and 75-100 parts of water. The rice noodle is produced by virtue of the following steps: taking the raw materials in parts by weight, washing the rice, soaking for 30 minutes and then draining; grinding the rice, adding the water, the lotus root starch and the honey, stirring evenly, and then forming the noodles in a rice noodle machine. The rice noodles have the characteristics of good tenacity, difficulty in breakage, easiness in separation, cooking resistance, good taste and high nutritive value.

Description

technical field

[0001] The invention belongs to the technical field of food, and in particular relates to rice noodles. Background technique

[0002] Rice noodles are strip-shaped and silky rice products made from rice through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word.

[0003] There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, specifically: rice-washing-soaking-refining-steaming-flour-pressing (squeezing)-re-steaming-cooling-drying-packaging-finished product.

[0004] The traditional formula of rice noodles is rice, starch and vegetable oil. This kind of rice noodles has poor toughness and is easy to break.

[0005] The Chinese patent application with the publication number C...