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Vegetable rice noodle making method

A rice noodle and vegetable technology, which is applied in the field of vegetable rice noodle preparation, can solve problems such as poor taste and single nutritional value, and achieve the effects of long-term preservation, good chewiness, and single nutritional value

Inactive Publication Date: 2019-03-29
安徽王仁和米线食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing vegetable rice noodles to solve the problems of poor taste and simple nutritional value of the traditional vegetable rice noodles proposed in the background technology.

Method used

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  • Vegetable rice noodle making method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing vegetable rice noodle, which is composed of vegetable powder, five-grain flour and rice flour, and its components are calculated in parts by weight: 8 parts of vegetable powder, 8 parts of five-grain flour, and 32 parts of rice flour; comprising the following preparation steps:

[0022] Step 1: Ingredients: The raw materials are calculated by weight: 8 parts of vegetable powder, 8 parts of five-grain powder, and 32 parts of rice flour;

[0023] Step 2: Mixing: Put the raw materials prepared in Step 1 into the mixer, mix and stir for 4-6 minutes to make it evenly mixed;

[0024] Step 3: Mix water: Add water to the mixture that has been evenly mixed in step 2. The temperature of the water is 35-40°C, and stir evenly, and the ratio of mixture to water is 3:1;

[0025] Step 4: Cooking in the machine: put the mixed material mixed with water in step 3 into the dry rice noodle curing machine for curing; add the mixed material into the hopper of the autom...

Embodiment 2

[0033] It is substantially equal to Example 1, except that the components are by weight: 10 parts of vegetable powder, 10 parts of five-grain powder, and 40 parts of rice flour.

Embodiment 3

[0035] It is substantially equal to Example 1, except that the components are by weight: 12 parts of vegetable powder, 12 parts of five-grain powder, and 48 parts of rice flour.

[0036] Raw material count table by weight parts under different embodiments

[0037]

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PUM

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Abstract

The invention discloses a vegetable rice noodle making method, which is composed of vegetable powder, grain flour and rice flour, and the vegetable rice noodle comprises the following components in parts by weight: 8-12 parts of vegetable powder, 8-12 parts of grain powder and 32-48 parts of rice flour. The making method includes the following steps: blending, uniform mixing, mixing with water, aging in a machine, molding, and packaging. The making method has beneficial effects that: the addition of vegetable powder and grain powder can not only enable users to take the nutrition of the vegetables, but alsoenable the users to take the nutrition of the whole grains, which solves the problem of single nutrition in the tradition. The prepared vegetable rice noodles have good chewiness, the taste is improved, and the rice noodle is sterilized by high temperature in the machine, which is convenient for long-term preservation.

Description

technical field [0001] The invention belongs to the technical field of vegetable rice noodles, and in particular relates to a preparation method of vegetable rice noodles. Background technique [0002] Traditional vegetable rice noodles, cooked in boiling water, put them in a bowl for later use, add water to the pot, boil it, add fungus, bean sprouts, oyster mushrooms and Chinese cabbage, add salt and chili oil to taste after the vegetables are cooked, and pour them into the rice noodle bowl . [0003] The traditional vegetable rice noodle has poor taste after preparation and relatively simple problems in nutritional value. Contents of the invention [0004] The object of the present invention is to provide a method for preparing vegetable rice noodles to solve the problems of poor taste and simple nutritional value of the traditional vegetable rice noodles proposed in the background art. [0005] In order to achieve the above object, the present invention provides the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00
CPCA23L7/10A23L19/09
Inventor 王仁和王杰
Owner 安徽王仁和米线食品有限公司