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Rice noodle and processing process thereof

A rice noodle and rice technology, applied in the field of rice noodle and its processing technology, can solve the problems of affecting people's normal consumption, complicated steps, monotonous taste, etc., and achieve the effects of avoiding the problems of melting and being easily boiled, saving manpower and material resources, and improving quality and quality.

Inactive Publication Date: 2017-09-29
ZUNYI YANGLAODA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still the problems of hard taste, monotonous taste, and single nutritional elements, which cannot meet the nutritional intake needs of people living in a fast pace.
The processing technology has complicated steps, consumes a lot of manpower and material resources, and the raw materials are not fully integrated in the early stage of pulping, resulting in poor shape of the processed rice noodles. After being cooked, problems such as melting and boiling often occur, which affects the quality of rice noodles and also affects people. normal consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of rice flour, raw material weight is: rice 25Kg, corn grain 22Kg, taro 18Kg, potato 15Kg, spinach 12Kg, cabbage 12Kg.

[0023] The processing technology of the rice flour includes the following steps: (1) Raw material preparation: take the above-mentioned weight of taro and potato, peel and slice them respectively and clean them; take the above-mentioned weight of rice and granules and wash them respectively; Clean and dry; (2) Juicing: Squeeze the spinach and cabbage prepared in step (1) separately for later use; (3) Soaking: soak potato slices in pure water for 25-30 minutes, and soak taro slices in pure water 20-30 minutes, mix rice and spinach juice, add pure water and soak for 6-8 hours, mix corn grains and cabbage juice, add pure water and soak for 12-18 hours; (4) pulping: slice the soaked potatoes and taro Put the slices into the pulping machine and filter out the dregs after the pulping is completed, pick up the soaked rice and corn grains, wash them an...

Embodiment 2

[0025] A kind of rice flour, raw material weight is: rice 30Kg, corn grain 23Kg, taro 19Kg, potato 16Kg, spinach 14Kg, cabbage 14Kg.

[0026] The processing technology of the rice flour includes the following steps: (1) Raw material preparation: take the above-mentioned weight of taro and potato, peel and slice them respectively and clean them; take the above-mentioned weight of rice and granules and wash them respectively; Clean and dry; (2) Juicing: Squeeze the spinach and cabbage prepared in step (1) separately for later use; (3) Soaking: soak potato slices in pure water for 25-30 minutes, and soak taro slices in pure water 20-30 minutes, mix rice and spinach juice, add pure water and soak for 6-8 hours, mix corn grains and cabbage juice, add pure water and soak for 12-18 hours; (4) pulping: slice the soaked potatoes and taro Put the slices into the pulping machine and filter out the dregs after the pulping is completed, pick up the soaked rice and corn grains, wash them an...

Embodiment 3

[0028] A kind of rice flour, raw material weight is: rice 35Kg, corn grain 25Kg, taro 20Kg, potato 18Kg, spinach 15Kg, cabbage 15Kg.

[0029] The processing technology of the rice flour includes the following steps: (1) Raw material preparation: take the above-mentioned weight of taro and potato, peel and slice them respectively and clean them; take the above-mentioned weight of rice and granules and wash them respectively; Clean and dry; (2) Juicing: Squeeze the spinach and cabbage prepared in step (1) separately for later use; (3) Soaking: soak potato slices in pure water for 25-30 minutes, and soak taro slices in pure water 20-30 minutes, mix rice and spinach juice, add pure water and soak for 6-8 hours, mix corn grains and cabbage juice, add pure water and soak for 12-18 hours; (4) pulping: slice the soaked potatoes and taro Put the slices into the pulping machine and filter out the dregs after the pulping is completed, pick up the soaked rice and corn grains, wash them an...

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PUM

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Abstract

The invention discloses a rice noodle. The rice noodle is prepared from the following raw materials: 25 to 35kg of rice, 20 to 25kg of corn particles, 18 to 20kg of dasheen, 15 to 18kg of potato, 12 to 15kg of spinach and 12 to 15kg of Chinese cabbage. Compared with the prior art, the rice noodle has the following technical effects that the rice noodle has a plurality of nutritional components, is soft after being eaten in the mouth, is good in mouthfeel, and relatively good meets requirement of diversification on rice noodle by people. The rice noodle is simple in steps of a processing process, manpower and material resources are reduced, the raw materials can be fully combined, the rice noodle is well molded, the problems that the rice noodle is melted and easily boiled out after the rice noodle is cooked in a pot are relatively well solved, the quality of the rice noodle is improved, and the requirement of people with fast pace is relatively well met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kind of rice flour and a processing technology thereof. Background technique [0002] With the rapid development of economy and technology, people's pace of life is constantly accelerating, and convenient and fast lifestyles are gradually chosen by people. Rice noodles have the advantages of convenient and quick production, high nutritional value, and many ways to eat, and are deeply loved by people in today's fast-paced life. Rice noodles refer to strip-shaped and silky rice products made from rice as raw material through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. Rice noodles are a special snack in my country, especially a very popular food in southern my country. The texture of rice noodles is flexible and elastic, and it will not be mushy when boiled i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L19/12A23L19/00
CPCA23L7/10A23L19/09A23L19/10A23L19/12
Inventor 刘正念
Owner ZUNYI YANGLAODA FOOD CO LTD