Preparation method for high quality rice noodle

Abstract

The invention discloses a preparation method for a high quality rice noodle. The high quality rice noodle is prepared by the following compositions: a malt flour, a white rice flour, a purple rice flour, a yam flour, a black fungus flour, a fish head bone meal, a curcuma powder, a fennel powder, a brine and an additive. Compared with the prior art, the preparation method is capable of adding the malt flour, the purple rice flour, the yam flour, the black fungus flour, the fish head bone meal, the curcuma powder, the fennel powder, the brine and the additive into the white rice flour of the traditional rice noodle preparation raw material in the rational weight proportion, improving the tenacity of the finished product rice noodle, and ensuring the boiling resistance and breakage resistance of the rice noodle, so that the rice noodle is more smooth, tasty and refreshing, good in the gloss, and easy to separate. As the combined action between the compositions, the quality of the rice noodle can be effectively improved, the problem of the traditional rice noodle which is easy to break and is not easy to separate can be solved, and the nutritive value, the boiling resistance and the taste of the rice noodle are further improved because of the synergistic effect of the total compositions. The shelf life of the prepared rice noodle product is long, and the rehydration time is short.

Description

technical field [0001] The invention relates to the field of deep processing of agricultural by-products, in particular to a method for preparing high-quality rice noodles. Background technique [0002] Ground rice is a kind of traditional food of my country, has long history. Rice noodles have the characteristics of good toughness, rapid rehydration, smooth taste, and convenient eating. They are widely consumed in southern my country and some Southeast Asian regions, and are deeply loved by people. Rice noodles have their own characteristics due to different processing methods. More famous ones include Guilin rice noodles, Jiangxi fried noodles, and Yunnan rice noodles. In addition to the regional characteristics of rice noodles, in recent years, special rice noodles with different ingredients have also appeared one after another, such as black rice noodles, yam rice noodles, pumpkin rice noodles, etc. The rice vermicelli with different ingredients not only improves the n...

AI Technical Summary

Problems solved by technology

However, these characteristic rice vermicelli with different ingredients generally have rough grains, a taste that is not as delicate as pure rice vermicelli, and a higher rate of broken bars.

And the miscellaneous grains cereal starch of existing production is difficult to gelatinization, needs to consume more energy in steaming process, increases the production cost of rice flour