Preparation method of sandwich type high-calcium easy-boiling rice noodles

Abstract

The invention discloses a preparation method of sandwich type high-calcium easy-boiling rice noodles. The method comprises the following steps: uniformly mixing 2-4 parts of parched rice milk and 40-30 parts of flour; adding proper amount of water and salt; uniformly mixing to form a dough; fermenting the dough for later use; preparing a fermented dough section; preparing into a stripy shape; horizontally positioning and flattening; forming a groove in the center of the flatten dough; adding stuffing into the groove; covering; preparing the noodles through a general stretching mode; and then steaming to obtain the product.

Description

technical field [0001] The invention relates to the field of noodles, in particular to a preparation method of sandwiched high-calcium shrimp skin easy-boiled rice noodles. Background technique [0002] Rice noodles are a snack of the Han nationality. The rice is ground into a slurry, and the rice slurry is poured on a round dustpan to form a thin layer of steamed shape, cut into shreds with a knife, and cooked in soup. Served with shredded pork, shredded mushrooms, or old hen soup, it tastes delicious. The skin is uniform in thickness, neatly cut into strips, and the soup is delicious. It is rich in carbohydrates, an important substance that constitutes the body, stores and provides heat energy, maintains energy necessary for brain function, regulates fat metabolism, provides dietary fiber, detoxifies, and enhances intestinal function. [0003] The current rice noodles have a single nutrition and a single taste, and need to be soaked before cooking, so they are not easy t...

AI Technical Summary

Problems solved by technology

However, the protein content of the noodles is low, and the nutrition is not comprehensive enough. The calcium supplement uses synthetic chemical products, which are not natural enough and difficult to absorb. At the same time, it is inconvenient to cook.