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Fragrant rice noodles and processing method thereof

A processing method and technology of rice noodles, which are applied in the field of food processing, can solve the problems of affecting the shape and taste of rice noodles, single nutritional components, difficult and complicated processing, etc., and achieve the effects of light and lasting fragrance, bright color and improved nutritional value

Inactive Publication Date: 2016-03-16
杨连发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of society, rice noodles are not only used for breakfast, but also can be used as side dishes for various other dishes, and can be combined with other foods to improve the overall taste, so that rice noodles are not only used for breakfast, but also become a special food in China. Fast food, but also can be used as auxiliary side dish food, main meal food, has a wide range of uses, and is in great demand; however, because rice noodles are mainly made of rice, their nutritional components are single, although many processors have considered adding other ingredients to rice noodles. Food to improve its nutritional value and taste, but because adding other foods will directly affect the shape and taste of rice noodles, making it unable to form stably, resulting in difficult and complicated processing and high cost, making it unable to officially enter the market to become stable product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A fragrant rice flour, which comprises the following raw materials in parts by mass: 3 parts of fragrant rice, 1 part of sesame, 1 part of peanut, 1 part of glutinous rice, 0.5 part of square beans, 0.25 part of fennel and 0.4 part of water.

[0039] A kind of processing method of fragrant rice flour:

[0040] Step 1. Material selection pretreatment: select fresh square beans and immerse in clean water, take out after 1.2 hours and drain; select fresh fragrant rice and glutinous rice, respectively immerse in clear water, take out and drain after 10 minutes; select fresh sesame seeds and put them in corn at 110°C Put it in the oil for 2.5 minutes, take it out, and cool to room temperature; choose fresh peanuts and put them in corn oil at 110°C, take them out after 4 minutes, and cool to room temperature;

[0041] Step 2, separate crushing: the raw materials processed in step 1 are crushed into powder with a grinder; fresh fennel is selected and crushed into powder with a...

Embodiment 2

[0049] A fragrant rice flour comprises the following raw materials in parts by mass: 3.5 parts of fragrant rice, 1.2 parts of sesame seeds, 1.2 parts of peanuts, 0.8 parts of glutinous rice, 0.8 parts of square beans, 0.3 parts of fennel and 0.6 parts of water.

[0050] A kind of processing method of fragrant rice flour:

[0051] Step 1. Material selection pretreatment: select fresh square beans and immerse in clean water, take out after 1.5 hours and drain; select fresh fragrant rice and glutinous rice, respectively immerse in clear water, take out and drain after 15 minutes; select fresh sesame seeds and put them in corn at 120°C Put it in the oil for 3 minutes, take it out, and cool to room temperature; choose fresh peanuts and put them in corn oil at 120°C, take them out after 5 minutes, and cool to room temperature;

[0052] Step 2, separate crushing: the raw materials processed in step 1 are crushed into powder with a grinder; fresh fennel is selected and crushed into powd...

Embodiment 3

[0060] A fragrant rice flour comprises the following raw materials in parts by mass: 2.5 parts of fragrant rice, 0.8 part of sesame, 0.8 part of peanut, 1.5 part of glutinous rice, 0.4 part of square beans, 0.2 part of fennel and 0.3 part of water.

[0061] A kind of processing method of fragrant rice flour:

[0062] Step 1. Material selection pretreatment: select fresh square beans and immerse in clean water, take out after 1 hour and drain; select fresh fragrant rice and glutinous rice, respectively immerse in clear water, take out and drain after 10 minutes; select fresh sesame seeds and put them in 100℃ corn Put it in oil for 2 minutes, take it out, and cool to room temperature; choose fresh peanuts and put them in 100°C corn oil, take them out after 3 minutes, and cool to room temperature;

[0063] Step 2, separate crushing: the raw materials processed in step 1 are crushed into powder with a grinder; fresh fennel is selected and crushed into powder with a grinder; the me...

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Abstract

The invention discloses fragrant rice noodles which are prepared from the following raw materials in parts by mass: 2.5 to 3.5 parts of fragrant rice, 0.8 to 1.2 parts of sesames, 0.8 to 1.2 parts of peanuts, 0.8 to 1.5 parts of sticky rice, 0.4 to 0.8 part of winged beans, 0.2 to 0.3 part of fennels and 0.3 to 0.6 part of water. The fragrant rice noodles prepared from the raw materials are rich in nutrition, free from chemical additives, long in fragrance duration, chewy and good in taste. The processing method comprises the following steps: material selection pretreatment, separate smashing, proportioning and blending, machine powder making, aging, rubbing with hands for forming, and baking under light for forming. The processing method is simple, reliable and stable in operation; the fragrant rice noodles prepared by the processing method are difficult to break, and can retain the nutrition and the fragrance to the maximum extent.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to fragrant rice flour and a processing method thereof. Background technique [0002] Rice noodles are a long-standing traditional rice food in my country. They were mainly used for breakfast in the past. They are popular among people because they are cooked quickly, smooth and refreshing, and delicious. With the development of society, rice noodles are not only used for breakfast, but also can be used as side dishes for various other dishes, and can be combined with other foods to improve the overall taste, so that rice noodles are not only used for breakfast, but also become a special food in China. Fast food, but also can be used as auxiliary side dish food, main meal food, has a wide range of uses, and is in great demand; however, because rice noodles are mainly made of rice, their nutritional components are single, although many processors have considered adding other ingredients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L25/00A23L19/00
Inventor 杨连发
Owner 杨连发
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