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Making method of snail rice noodles

A technology of snail rice noodles and a production method, which are applied in the field of food processing and can solve the problems of insufficient elasticity, easy to break strips, and easy paste of snail rice noodles when boiled in water.

Inactive Publication Date: 2018-08-10
广西觉味之城餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making snail rice noodles that can make the taste of snail rice noodles more firm, crisp, resistant to blisters, boiled, good in elasticity, and has a delicious flavor of pork bones, aiming to solve the problems of traditional methods. The snail rice noodles are easy to paste when boiled in water, the elasticity is not good enough, and the strips are easy to break

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Raw materials: 70 kg of indica rice flour, 15 kg of corn starch, 15 kg of cooked rice pulp, and 5 kg of pork bone.

[0019] Processing steps:

[0020] a. Wash the pork bones, put them in a pot and simmer for 4 hours, take out the boiled soup and cool it to room temperature, then put it in the freezer and freeze it to 5 degrees Celsius, remove the frozen and agglomerated lard on the surface of the soup, and then take out the soup .

[0021] b. Mix and stir the indica rice flour, cooked rice pulp and cornstarch together evenly, add an appropriate amount of soup prepared in step a and stir to make a fabric;

[0022] c. Spread the finished fabric as described in step a, put it into the boiler and steam it for 3 to 5 minutes with 0.10MPa~0.25MPa steam;

[0023] d, feeding the steamed fabric described in step c into a screw extruder and extruding, aging and forming into round vermicelli;

[0024] E, cut the round strip-shaped rice noodles in step d into rice noodles; put t...

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PUM

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Abstract

The invention relates to a making method of snail rice noodles. The formula of the snail rice noodles comprises the following components in percentage by weight of 70-80% of polished long-grained nonglutinous rice flour, 10%-20% of cooked rice pulp and 10%-15% of corn starch. The making method comprises the following steps of uniformly mixing and stirring the polished long-grained nonglutinous rice flour with the cooked rice pulp and the corn starch together to make paste materials; putting the paste materials into a boiler, and performing steaming and blanching with steam of 0.10MPa-0.25MPa for 3-5 minutes; and feeding the steamed paste materials into a screw extruder, performing extrusion, performing ageing and shaping to obtain round strip shaped noodles, then putting the round strip shaped noodles into an ageing room, performing moisture-preserving temperature-preserving ageing treatment, and finally performing air-frying so as to obtain the snail rice noodles. A technical method is adopted, so that compared with conventional snail rice noodles, the made snail rice noodles are more chewy in mouth feel, crisper, more refreshing, resistant to boil with water, resistant to soak with water and better in elasticity, and have fresh and fragrant flavor of pig bones.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing snail rice noodles. Background technique [0002] Snail rice noodles are a kind of local characteristic rice noodles in Liuzhou, Guangxi. Made with rice as the main raw material, the snail rice noodles made often have the disadvantages of being easily mushy when boiled, not having good elasticity, and being easy to break. Contents of the invention [0003] The purpose of the present invention is to provide a method for making snail rice noodles that can make the taste of snail rice noodles more firm, crisp, resistant to blisters, boiled, good in elasticity, and has a delicious flavor of pork bones, aiming to solve the problems of traditional methods. The snail rice noodles are easy to be boiled, the elasticity is not good enough, and the strips are easy to break. [0004] The present invention is achieved in that the preparation method of snail ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L13/20
CPCA23L7/10A23L13/20A23L29/30
Inventor 李锋
Owner 广西觉味之城餐饮管理有限公司