a kind of rice noodles

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...

AI Technical Summary

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.