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Instant bean curd jelly rice noodles

A rice noodle and bean curd technology, which is applied in the field of instant bean curd rice noodle, can solve the problems that affect the promotion of bean curd rice noodle, cannot be sold and eaten, and achieve the effect of lubricating taste, transparent and clear, and convenient to eat

Inactive Publication Date: 2017-09-29
YUNNAN SANYOU FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bean curd rice noodle is a unique local specialty food in Yunnan. Due to its specific processing technology, it can only be eaten in stores or at home. It cannot be sold and eaten like existing instant noodles, which affects the promotion of bean curd rice noodle.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of instant bean curd rice noodle, comprises fresh rice noodle, instant soybean powder and gypsum powder;

[0016] The preparation method of the fresh rice noodles comprises the following steps: boil the rice noodles with a water content of 30% at 70°C for 7 minutes, then stew at 65°C for 20 minutes, and then place them at 16°C After rinsing for 3 minutes, fresh rice noodles are obtained, packed into bags, added with nutrient solution, sealed and sterilized.

[0017] During processing, put instant soybean powder in a container, pour boiling water into it to obtain soybean milk; then prepare gypsum powder with cold water, add it to the soybean milk, and obtain soybean curd after 3 minutes; then add the soybean curd into fresh rice noodle , and then add the seasoning to get the bean curd rice noodle.

Embodiment 2

[0019] A kind of instant bean curd rice noodle, comprises fresh rice noodle, instant soybean powder and gypsum powder;

[0020] The preparation method of the fresh rice noodles comprises the following steps: boil the rice noodles with a water content of 12% at 95°C for 3 minutes, then stew at 80°C for 10 minutes, and then place them at 12°C Rinse for 1 minute to obtain fresh rice noodles, bag them, add nutrient solution, and seal and sterilize.

[0021] During processing, put instant soybean powder in a container, pour boiling water into it to obtain soybean milk; then prepare gypsum powder with cold water, add it to the soybean milk, and obtain soybean curd after 3 minutes; then add the soybean curd into fresh rice noodle middle.

Embodiment 3

[0023] A kind of instant bean curd rice noodle, comprises fresh rice noodle, instant soybean powder and gypsum powder;

[0024] The preparation method of the fresh rice noodles comprises the following steps: boil the rice noodles with a water content of 48% at 60°C for 10 minutes, then stew at 50°C for 30 minutes, and then place them at 21°C Rinse down for 5 minutes to obtain fresh rice noodles, pack into bags, add nutrient solution, and seal and sterilize.

[0025] During processing, put instant soybean powder in a container, pour boiling water into it to obtain soybean milk; then prepare gypsum powder with cold water, add it to the soybean milk, and obtain soybean curd after 3 minutes; then add the soybean curd into fresh rice noodle middle.

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PUM

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Abstract

The present invention discloses instant bean curd jelly rice noodles. The instant bean curd jelly rice noodles comprise fresh rice noodles, instant bean powder and gypsum powder. A preparation method of the fresh rice noodles comprises the following steps: rice noodles at a water content of 12-48% are placed under a condition of 60-95 DEG C to be boiled with water for 3-10 minutes, then the boiled rice noodles are placed at a condition of 50-80 DEG C to be stewed for 10-30 minutes, then the stewed rice noodles are placed at a condition of 12-21 DEG C to be rinsed for 1-5 minutes to obtain the fresh rice noodles, the fresh rice noodles are packaged into bags, a nutrient solution is added, and the fresh rice noodles are sealedly sterilized. Advantages are as follows: the fresh rice noodles, instant bean powder and gypsum powder are placed into a same edible vessel to be subjected to packing and selling, and the bean curd jelly rice noodles can be better promoted and convenient for consumption of people.

Description

technical field [0001] The invention relates to food preservation, in particular to instant beancurd rice noodles. Background technique [0002] Bean curd rice noodle is a unique local specialty food in Yunnan. Due to its specific processing technology, it can only be eaten in stores or at home. It cannot be sold and eaten like existing instant noodles, which affects the promotion of bean curd rice noodle. Contents of the invention [0003] The purpose of the present invention is to provide a kind of ready-to-eat bean curd rice noodle that is convenient to eat. [0004] For realizing above-mentioned purpose of the invention, the technical scheme that the present invention adopts is: [0005] A kind of instant bean curd rice noodle, comprises fresh rice noodle, instant soybean powder and gypsum powder; [0006] The preparation method of the fresh rice noodle comprises the following steps: boiling the rice noodle with a water content of 12-48% at 60°C-95°C for 3-10 minutes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23C20/02A23L11/45
CPCA23C20/025A23L7/10
Inventor 冯济民张云峰
Owner YUNNAN SANYOU FOODS CO LTD
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