Making method of rice noodles made of coarse cereals and smooth in mouthfeel

A production method and technology of rice noodles, which are applied in food preparation, food ingredients as binders, food ingredients as taste improvers, etc., to achieve the effect of improving the binding force, smoothness, and rich nutrition

Inactive Publication Date: 2015-09-02
王庆忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rice noodles are a favorite food of people, but the single rice raw material of rice noodles can no longer satisfy people's more taste needs
Most rice noodles use thickeners and phosphate substances as quality-improving additives. The research in the fields of rice

Method used

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Embodiment Construction

[0009] The preparation method of a kind of smooth multigrain rice noodle of the present invention will be further described below.

[0010] The technical solution adopted by a method for making smooth multigrain rice noodle is to carry out according to the following steps.

[0011] 1. The mass ratio of raw materials used: 60 parts of rice flour, 20 parts of cassava flour, 10 parts of corn flour, 30 parts of wheat flour, 0.5 parts of gypsum, and 0.2 parts of sodium phosphate.

[0012] 2. Mix cassava flour with 5 times the quality of water and decoct to make cassava paste. Stir continuously during cooking.

[0013] 3. Mix rice flour, corn flour, wheat flour, gypsum powder, and sodium phosphate evenly, then pour into cassava paste and fully stir to form a soft dough.

[0014] 4. Mechanically press the soft flour paste through the rice noodle die holes to become soft rice noodles.

[0015] 5. Dry or dry the soft rice noodles to make miscellaneous grain rice noodles.

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Abstract

The invention relates to a making method of rice noodles made of coarse cereals and smooth in mouthfeel. The method comprises the following steps: I, the rice noodles comprise the following raw materials in mass ratio: 60 parts of rice flour, 20 parts of cassava meal, 10 parts of corn flour, 30 parts of white whole wheat flour, 0.5 part of gypsum and 0.2 part of sodium phosphate; II, the cassava meal is mixed with water, wherein the mass ratio of cassava meal to water is 1:5, and then the mixture is decocted and prepared to form thin cassava paste liquid; III, the rice flour, the corn flour, the white whole wheat flour, the gypsum and sodium phosphate are uniformly mixed, and the thin cassava paste liquid is poured into the mixed materials while fully stirring to form soft dough; IV, the soft dough is pressed mechanically to pass through rice noodle die holes to form soft rice noodles; V, the soft rice noodles are air dried or dried, so that the rice noodles made of coarse cereals are obtained.

Description

technical field [0001] The invention relates to a method for making rice noodles, in particular to a method for making rice noodles with miscellaneous grains, and belongs to the technical field of food making. Background technique [0002] Rice noodles, a traditional snack of the Han nationality, are called rice noodles in Yunnan and rice noodles in other parts of China. In the ancient cookbook "Shici", rice noodles are recorded as "charm". People are used to calling rice noodles "physalis rice noodles", "sour noodles", "dry rice noodles" and "rice noodles". It is rich in carbohydrates, vitamins, minerals and enzymes, etc. It has the characteristics of rapid and uniform ripening, is resistant to cooking, refreshing and tender, the soup is not turbid after cooking, and is easy to digest. It is especially suitable for casual fast food. Rice noodles are made of rice. They are long strips, round in cross section, white in color and tough. They are boiled in boiling water for a...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L1/03A23L1/0522A23L7/109A23L29/00A23L33/00
CPCA23V2002/00A23V2200/21A23V2200/14A23V2250/5118
Inventor 王庆忠
Owner 王庆忠
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