Smooth steamed vermicelli roll and preparation method thereof

A technology of smooth rice rolls and rice rolls, applied in the field of smooth rice rolls and its production, to achieve the effect of good taste, easy scraping, and improved taste

Inactive Publication Date: 2016-06-01
欧振云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Rice rolls are very popular among the public, but currently the rolls on the market are difficult to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1: A smooth intestine powder prepared by mixing the following components by weight: water: 77 parts, rice flour: 15 parts, clear powder: 5 parts, horseshoe flour: 2 parts, tapioca flour: 1 Copies.

[0021] A method for making smooth rice rolls, including the following steps:

[0022] A: Prepare a slurry of the components according to the ratio of claim 1, stir it evenly, and let it stand for more than 2 hours;

[0023] B: Take a flat-bottomed tray, brush it with a thin layer of oil, add a spoonful of powder slurry, it is better to just cover the tray;

[0024] C: Put the tray filled with the slurry into the steamer full of steam and steam for 3-4 minutes;

[0025] D: After steaming, take out the tray, let it cool a little, and then slowly roll it up from the edge with a scraper to make a smooth rice roll.

Example Embodiment

[0026] Example 2: A smooth intestine powder prepared by mixing the following components by weight: water: 73 parts, rice flour: 18 parts, clear powder: 5 parts, horseshoe flour: 2 parts, tapioca flour: 2 Copies.

[0027] A method for making smooth rice rolls, including the following steps:

[0028] A: Prepare a slurry of the components according to the ratio of claim 1, stir it evenly, and let it stand for more than 2 hours;

[0029] B: Take a flat-bottomed tray, brush it with a thin layer of oil, add a spoonful of powder slurry, it is better to just cover the tray;

[0030] C: Put the tray filled with the slurry into the steamer full of steam and steam for 3-4 minutes;

[0031] D: After steaming, take out the tray, let it cool a little, and then slowly roll it up from the edge with a scraper to make a smooth rice roll.

Example Embodiment

[0032] Example 3: A smooth intestine powder prepared by mixing the following components by weight: water: 75 parts, three-year-aged rice flour: 17 parts, clear powder: 5 parts, horseshoe powder: 1 Servings, tapioca flour: 2 servings.

[0033] A method for making smooth rice rolls, including the following steps:

[0034] A: Prepare a slurry of the components according to the ratio of claim 1, stir it evenly, and let it stand for more than 2 hours;

[0035] B: Take a flat-bottomed tray, brush it with a thin layer of oil, add a spoonful of powder slurry, it is better to just cover the tray;

[0036] C: Put the tray filled with the slurry into the steamer full of steam and steam for 3-4 minutes;

[0037] D: After steaming, take out the tray, let it cool a little, and then slowly roll it up from the edge with a scraper to make a smooth rice roll.

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PUM

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Abstract

The invention discloses a smooth steamed vermicelli roll and a preparation method thereof. The smooth steamed vermicelli roll is formed by stirring and mixing the following components in parts by weight: 70 to 80 parts of water, 10 to 20 parts of glutinous rice flour, 3 to 5 parts of wheat starch, 1 to 2 parts of water chestnut starch, and 1 to 2 parts of cassawa starch. The smooth steamed vermicelli roll and the preparation method thereof have the advantages that materials adopted are healthy food materials, and harmful substance affecting human body is not added. Wheat starch is used, so that the steamed vermicelli roll prepared is as white as snow and crystal clear; in addition, the amount of the added water in steamed vermicelli roll paste is proper, so that the steamed vermicelli roll prepared can be thinner; the water chestnut starch and the cassawa starch are added, so that the mouthfeel of the steamed vermicelli roll is greatly improved, and the steamed vermicelli roll is smooth, elastic and flexible, cannot be broken or mushy under the condition that the steamed vermicelli roll is thin, is good in mouthfeel, and ensures that the steamed vermicelli roll is easier to scrape when being out of a pan.

Description

technical field [0001] The invention relates to a rice roll and a preparation method thereof, in particular to a smooth rice roll and a preparation method thereof. Background technique [0002] Rice rolls originated from the Han nationality’s special snacks in the Xiguan area of ​​Guangzhou in the south of Lingnan. Among them, Xiguan Brassica sausages are the most famous. As early as the end of the Qing Dynasty, the streets of Guangzhou had already heard the sound of selling rice rolls. [0003] Rice rolls, also known as steamed rice rolls, are a kind of rice product, also known as braised rice rolls, roll noodles, and pulled intestines. Because the sales volume in the morning market is huge, and the supply in most stores exceeds the demand, people often wait in line to eat, so it is also nicknamed "grabbing fans". In Guangdong, rice rolls are a very common neighborhood delicacy. It is cheap and delicious, suitable for all ages, and well known to women and children. From h...

Claims

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Application Information

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IPC IPC(8): A23L7/135
Inventor 欧振云
Owner 欧振云
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