Method for preparing spiral seaweed rice noodles

A technology for spirulina and rice noodles, which is applied in the field of preparation of spirulina rice noodles, can solve the problems of spirulina's fishy smell and poor taste, and achieves the effects of smooth taste, increased nutrients, and flexibility of rice noodles.

Inactive Publication Date: 2015-05-27
GUANGXI PROVINCE GUIGANG CITY GANGJIU CEREAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, spirulina smells fishy and has a slight seafood taste, so it does not taste good when eaten directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of the spirulina rice flour of the present invention comprises the following raw materials in parts by weight, 10 parts of spirulina, 85 parts of rice, and 15 parts of cooked rice milk.

[0025] The preparation steps are as follows:

[0026] 1) Wash the rice, wash the rice to remove impurities, and wash it with high-pressure water after washing;

[0027] 2) Soak rice, soak the rice treated in step 1) with water, change the water every 4 hours, soak for 8 hours in total, and rinse with water under high pressure after soaking;

[0028] 3) Refining, refining the rice treated in step 2) with a stone mill, and then vacuum dehydrating to obtain powdered rice;

[0029] 4) Blending powder, mix the powdered rice obtained in step 3) with spirulina evenly, put it into a blender for blending powder, stir clockwise, add cooked rice milk after 3-5 minutes, and finish blending powder after 5-10 minutes , to get the mixed material;

[0030] Wherein, the spirul...

Embodiment 2

[0036] The preparation method of the spirulina rice flour of the present invention comprises the following raw materials in parts by weight, 15 parts of spirulina, 75 parts of rice, and 15 parts of cooked rice milk.

[0037] The preparation steps are the same as in Example 1.

Embodiment 3

[0039] The preparation method of the spirulina rice flour of the present invention comprises the following raw materials in parts by weight, 12 parts of spirulina, 70 parts of rice, and 10 parts of cooked rice milk.

[0040] The preparation steps are the same as in Example 1.

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PUM

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Abstract

The invention discloses a method for preparing spiral seaweed rice noodles. The raw materials include spiral seaweeds, rice and cooked rice milk. The preparation method comprises the following steps: washing rice, steeping rice, pulping, kneading, pressing, steaming, shaping and drying. According to the spiral seaweed rice noodles, the defect that the rice noodles are single in nutrition is overcome, and the nutritional ingredients of the spiral seaweeds are increased, so that the rice noodles are rich in nutrition and have good health effects. Meanwhile, because the spiral seaweeds are combined with daily eaten rice noodles, the defect that the spiral seaweeds cannot be directly eaten is overcome. The spiral seaweed rice noodles are unique in preparation process, are pliable and tough in vermicelli and difficult to break because of brittleness due to the steaming process and are good in tasty and refreshing degree and smooth in mouthfeel.

Description

technical field [0001] The invention relates to the field of food production, in particular to a preparation method of spirulina rice flour. Background technique [0002] Rice flour is a popular food that people in southern my country like very much, just like noodles in wheat producing areas. 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. The texture of rice noodles is flexible and elastic, and it will not become mushy when boiled in water, and it will not break easily when fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and tasty, and is deeply loved by consumers (especially southern consumers). favorite. People have accumulated rich practical experience in long-term production practice. Although various techniques have been derived and man...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/337A23L1/30A23L33/10
CPCA23V2002/00
Inventor 罗宁
Owner GUANGXI PROVINCE GUIGANG CITY GANGJIU CEREAL PROD
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