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Making method of delicacies rice noodles

A production method and rice noodle technology, applied in the field of food products, can solve the problems of single nutrition and taste, short shelf life, no obvious improvement and breakthrough in technology, and achieve the effect of rich nutrition and rich nutrition.

Inactive Publication Date: 2017-09-08
云南普莉姐农特产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since rice noodles are fresh and ready-to-eat products, the shelf life is extremely short. For a long time, no matter what kind of rice noodles are made of single rice, their nutrition and taste are single, and there is no obvious improvement and breakthrough in technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A kind of preparation method of dried rice noodle is to soak 50 kilograms of rice for 8 to 12 hours, pick it up, put it in a container for filtering water at the bottom (usually a bamboo basket or a sieve) and let it dry until it is half dry (there is no more rice at the bottom of the container). dripping water), and then crushed to a paste, then add 0.4 kg of dried bacteria powder, stir evenly, put into the rice noodle mechanism to make dried bacteria rice noodles. The dried fungus powder is obtained by directly powdering washed and sun-dried wild dried mushrooms.

Embodiment 2

[0012] A method for making rice noodles with qingtou fungus, which is to soak 50 kilograms of rice for 8 to 12 hours, pick it up, put it in a bamboo basket to dry until there is no more dripping water at the bottom, then crush it to a paste, and then add 0.5 kilograms of qingtou After stirring the fungus powder evenly, put it into the rice noodle mechanism to make the Qingtou fungus rice noodle. The said qingtou fungus powder is obtained by directly powdering the washed and dried wild qingtou bacterium.

Embodiment 3

[0014] A kind of preparation method of rice noodle with gallinaceous fungus is that 50 kilograms of rice are soaked for 8 to 12 hours, picked up, put in a sieve made of bamboo, aired to semi-dry, then crushed to a paste, and then added 0.4 kilograms of millet fungus powder, After stirring evenly, put it into the rice noodle mechanism to make the rice noodles with Gallus pilosulae. The said gallinaceous fungus powder is obtained by directly powdering the washed and dried wild gallinaceous fungus.

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Abstract

The invention provides a making method of delicacies rice noodles. The method comprises the following steps: soaking rice for 8-12h, fishing out the rice, placing the rice in a water filtration container at the bottom for airing until water does not drop, smashing the rice, adding the rice into wild mushroom powder, uniformly stirring the mixture and feeding the mixture into a rice noodles machine for making the delicacies rice noodles, wherein the ratio of the rice and the wild mushroom powder is that 0.15-0.25kg of wild mushroom powder is added into every 25kg rice before soaking; the wild mushroom powder is obtained by smashing dried wild mushrooms into powder. The delicacies rice noodles provided by the invention are abundant in nutrition, contain nutrition of various peculiar wild mushrooms in Yunnan and have rich mushroom fragrance. Through adding different wild mushroom powder into the rice noodles, the rice noodles have different tastes and fragrances; the rice noodles maintain the elastic, soft and smooth tastes of the traditional rice noodles and have unique fragrances of various wild mushrooms.

Description

technical field [0001] The invention relates to the technical field of grain products, in particular to rice noodles and a preparation method thereof. Background technique [0002] Rice noodle is a traditional staple food in Yunnan Province of my country. It is a strip-shaped rice product made from rice as a raw material through processes such as washing, soaking, grinding, gelatinization, molding, and cooling. There are few types of traditional rice noodle products. According to the different rice used, it can be divided into white rice noodle made from white rice and red rice noodle made from red rice; Traditional rice noodle products are all fresh rice noodles eaten on the same day after production. Since they are made of pure rice, they have a high moisture content, and they will generally go rancid and deteriorate after more than 24 hours. For ease of storage for subsequent use, some existing manufacturers also produce dry rice noodles after drying in a small amount. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L31/00A23L33/00
CPCA23L7/10A23L31/00A23L33/00
Inventor 普莉师春峰李石农李思杭
Owner 云南普莉姐农特产品有限公司
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