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A technology for rice noodles and rice, applied in food science and other directions, can solve problems such as technical problems that cannot be solved, and achieve the effects of improving nutritional value, easy to separate silk, and easy to break
Active Publication Date: 2016-06-08
修文县佳家乐米粉加工厂
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
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Problems solved by technology
There are many types of raw materials used in this formula, and food additives are used, which cannot solve the technical problems of the aforementioned traditional rice noodles.
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0017] A kind of ground rice, comprises the following steps:
[0018] (1) Weigh 500kg of rice, 3kg of lotus root powder, 2.5kg of honey, and 75kg of water, wash the rice, soak it for 30 minutes and drain;
[0019] (2) Grind the rice, add water, lotus root starch, and honey, mix well, and then put it into rice flour machine.
Embodiment 2
[0021] A kind of ground rice, comprises the following steps:
[0022] (1) Weigh 500kg of rice, 3.5kg of lotus root starch, 2kg of honey, and 100kg of water, wash the rice, soak it for 30 minutes and drain;
[0023] (2) Grind the rice, add water, lotus root starch, and honey, mix well, and then put it into rice flour machine.
Embodiment 3
[0025] A kind of ground rice, comprises the following steps:
[0026] (1) Weigh 500kg of rice, 3.2kg of lotus root powder, 2.2kg of honey, and 87.5kg of water, wash the rice, soak it for 30 minutes and drain;
[0027] (2) Grind the rice, add water, lotus root starch, and honey, stir well, and then put it into rice flour machine.
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PUM
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Abstract
The invention discloses a rice flour, which comprises 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. Sampling by weight, washing the rice, soaking for 30 minutes, and draining; grinding the rice, adding water, lotus root powder, and honey, stirring evenly, and then adding rice flour to make powder. The rice noodles provided by the invention have the characteristics of good toughness, not easy to break, easy to shred, boil resistance, good taste and high nutritional 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 CN0...
Claims
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Application Information
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