Formula of multi-bone-soup rice noodles and production process thereof

A production process, the technology of soup rice noodles, applied in the field of multi-type bone soup rice noodles formula and its production technology, can solve the problems such as not being able to meet mass production, and achieve the effect of reasonable and practical formula, good taste and low processing cost

Inactive Publication Date: 2017-01-04
枞阳县田园面业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice noodles, Chinese snacks, the traditional manual method is: grind the rice water into a slurry, pour the rice slurry on the round dustpan, shake it into a thin layer, steam it into a shape, cut it into shreds with a knife, cook it in the soup, and the thickness of the dough is even. The slices are neat, the soup is delicious, and it can be used for self-cultivation and nourishing the stomach; with the rapid development

Method used

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Embodiment Construction

[0010] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further elaborated below.

[0011] A multi-type bone soup rice noodle formula, comprising the following raw materials in parts by weight: 80-120 parts of rice, 30-50 parts of buckwheat, 20-30 parts of wheat germ, 35-45 parts of japonica rice, 25-30 parts of glutinous rice, and 15 parts of sorghum -20 parts, 12-15 parts of beef bones, 10-14 parts of sheep bones, 10-12 parts of pork bones, 8-10 parts of dog bones, 6-8 parts of chicken collarbones, 6-9 parts of duck collarbones and 3 old turtle shells -5 copies.

[0012] A production process of multi-type bone soup rice noodles, specifically comprising the following steps: (1) using a drum type screening machine to sequentially screen and color-sort the above-mentioned rice, buckwheat, wheat germ, japonica rice, glutinous rice and sorghum to remove shriveled grains, ...

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PUM

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Abstract

The invention relates to a formula of multi-bone-soup rice noodles and a production process thereof. The formula is composed of the following raw materials in parts by weight: 80-120 parts of rice, 30-50 parts of buckwheat, 20-30 parts of wheat germ, 35-45 parts of polished round-grained rice, 25-30 parts of glutinous rice, 15-20 parts of sorghum, 12-15 parts of bovine bone, 10-14 parts of sheep bone, 10-12 parts of porcine bone, 8-10 parts of dog bone, 6-8 parts of chicken clavicle, 6-9 parts of duck clavicle and 3-5 parts of turtle shell. The formula is reasonable and practical, the production process is simple and low in processing cost, and the multi-bone-soup rice noodles produced by adopting the formula and the production process are high in nutritional value and good in mouthfeel; and the bone soup formed by boiling multiple animal bones over warm fire for a long time is added to the rice noodles, and protein, multiple amino acids and fat in the bones are dissolved into the rice noodles, so that the rice noodles are delicious and good in nutrition.

Description

technical field [0001] The invention relates to the technical field of rice noodle processing, in particular to a multi-type bone broth rice noodle formula and a production process thereof. Background technique [0002] Rice noodles, Chinese snacks, the traditional manual method is: grind the rice water into a slurry, pour the rice slurry on the round dustpan, shake it into a thin layer, steam it into a shape, cut it into shreds with a knife, cook it in the soup, and the thickness of the dough is uniform. The slices are neat, the soup is delicious, and it can be used for self-cultivation and nourishing the stomach; with the rapid development of social economy, people's pursuit of basic necessities of life is getting higher and higher, and the nutrition of rice noodles is more and more loved by people. In addition to being rich in carbohydrates, rice noodles , also contains protein, fat, vitamins and minerals, which can provide comprehensive nutrition for the human body; at t...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10
Inventor 汤晓业
Owner 枞阳县田园面业有限责任公司
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