Production method of rice noodles with Chinese yam

A production method and technology of rice flour, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effect of solving market problems

Inactive Publication Date: 2017-08-04
陈主义
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a production method of Chinese yam rice noodles. The Chinese yam rice noodles prepared by this method can solve the

Method used

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Embodiment Construction

[0018] The technical scheme of the present invention is described in detail below by enumerating the specific embodiment of a kind of production method of Chinese yam rice flour, and this method specifically comprises the following steps:

[0019] a. Put the excavated Chinese yam in the air for 2 days, put it into the cleaning pool, stir and clean it, then manually peel, remove black spots, and remove browning parts. After washing, put it into a slicer and cut it into thin slices of Chinese yam with a thickness of 2-5mm , the present embodiment controls the thickness of Chinese yam slices to be 3.5mm; in this step, the cleaning pool is a stainless steel pool with a top opening, and the cleaning pool is provided with a water inlet and a water outlet, and the slicer is produced by Guangzhou Xulang Machinery Factory All stainless steel high-efficiency slicer.

[0020] b. Put the Chinese yam slices into the material frame, and immerse the material frame in the mannan aqueous solut...

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Abstract

The invention discloses a production method of rice noodles with Chinese yam. The method comprises the following steps of peeling the Chinese yam, removing black points, cleaning and soaking the Chinese yam into a mannan water solution for 20-60s, draining away water, carrying out vacuum freeze drying in a nitrogen environment and then grinding a product into 130-150mesh Chinese yam powder; and mixing the Chinese yam powder with fine rice flour and water to prepare fine rice milk with the Chinese yam; mixing the fine rice milk with the Chinese yam with soybean milk and a traditional Chinese medicinal clear liquor according to conventional rice four production steps, namely pre-distillation, slice and shred extrusion, molding, re-distillation, stripping and slicing, drying, cooling and warehousing to prepare the rice noodles with Chinese yam. The product prepared by the method is mainly supplied as a raw material for food producers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production method of yam rice noodles. Background technique [0002] Huaishan, also known as Huaishan medicine, is the name of the finished product of yam. It is the root tuber of the perennial herb Dioscorea yam, which is excavated in winter. As a health food, yam has been in China for at least two thousand years. It was written in the Eastern Han Dynasty. The earliest pharmacy monograph "Shen Nong's Materia Medica" in China listed yam as a top grade. However, yam at this time may be wild and has not yet Enter the cultivation stage. In the Tang Dynasty, "Four Seasons Compilation Yao" cited Taoist Wang Riwen's "Shanju Yaoshu", which made a more detailed record of the cultivation of Huaishan. Since then, yam has gradually become one of the vegetables. Chinese medical books believe that Huai Yam "mainly nourishes deficiency in injury, eliminates cold and heat, invigorates energy...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L19/10A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 陈主义
Owner 陈主义
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