Handmade rice noodles

Abstract

The invention discloses handmade rice noodles, and relates to the technical field of food processing. The handmade rice noodles are prepared by adopting the following steps of weighing rice and glutinous rice according to proportion, soaking the weighed rice and glutinous rice by using water, carrying out grinding with water, and carrying out filtration so as to obtain rice milk; quickly cooling the rice milk, wherein the cooling is performed along with air-blowing and stirring; and then, pouring the cooled rice milk into a metal container, carrying out uniform shaking, carrying out shaping byperforming steaming, lifting up the shaped rice sheet, carrying out cooling, carrying out shredding, and carrying out drying so as to obtain the handmade rice noodles. According to the invention, cooling of the rice milk is performed along with air-blowing and low-speed stirring so that air dissolving amount in the rice milk is increased, and thus, a small amount of micropores are produced between the rice milk and a bottom of the metal container during a gelatinization process so as to facilitate gradual lifting of the rice sheet so that the rice sheet is not liable to be torn up; moreover,the shredded rice noodles have a unique refreshing aroma of the rice. The method is simple and easy to operate; moreover, the method is suitable for processing rice sheet with relatively large size which can be used for processing a special product which is called 'one bowl filled with only one noodle'.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a handmade rice noodle. Background technique [0002] Rice noodles, Chinese snacks, the traditional manual method is: grind the rice water into a slurry, put the rice slurry into a special flat-bottomed iron plate, shake it gently, let the rice slurry fully spread a thin layer on the iron plate, and then steam Make it into a shape, lift the dough, cut it into shreds, put it into the soup and cook it, serve with shredded meat, shredded mushrooms, or old hen soup, which is delicious. It can also be shredded and dried in the sun, which can be stored for a longer period of time. With the rapid development of social economy, people's pursuit of basic necessities of life is getting higher and higher, and the nutrition of rice noodles is more and more loved by people. In addition to rich in carbohydrates, high-content plant protein rice noodles also contain protein, fat, vitami...

AI Technical Summary

Problems solved by technology

[0003] However, due to the gelatinization of the rice paste during the processing, the dough and the iron plate are not easy to be uncovered, destroying its integrity, making the length of the rice noodles different after cutting, affecting sales.

Especially for some rice noodle production enterprises, the iron pans used in the production process are relatively large in order to obtain large-sized dough sheets. How to lift them up quickly and completely is a certain degree of difficulty.

At present, the method of applying salad oil on the bottom of the iron plate is usually used to reduce the bonding force between the dough and the iron plate, but during the high-temperature steaming process, the salad oil will destroy the unique rice fragrance of the rice noodles and affect the taste