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Handmade flat rice-noodles and preparation method thereof

A kind of river noodles and handmade technology, applied in the field of handmade river noodles and preparation thereof, can solve the problems of poor taste, the taste of river noodles is not smooth enough, etc., and achieve the effects of good taste, low production cost, and simple and easy preparation method.

Inactive Publication Date: 2019-06-07
陈建锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet existing rice noodles mouthfeel is soft and smooth enough, and mouthfeel is relatively poor, is difficult to satisfy people's demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of handmade pho, comprising the following raw materials: early rice flour 700g, mineral water 4000g, edible oil 40g, salt 3g.

[0017] A method for preparing handmade pho, comprising the following steps: (1) weighing the raw materials of each component, and setting aside; (2) pouring early rice flour, mineral water, and salt into a bucket, and stirring evenly to obtain rice milk; 3) Take 200g of rice milk, pour the rice milk into the copper basin, so that the rice milk is evenly spread on the bottom of the copper basin; (4) Put the copper basin containing the rice milk into the steamer and steam for 8 minutes, and steam in the copper basin (5) Brush edible oil on the powder cake; (6) Take out the powder cake and cut the powder cake into 1cm wide strips; (7) Repeat steps (3) to (6) until the When the rice milk in the barrel is used up, it is ready.

Embodiment 2

[0019] A kind of handmade pho, comprising the following raw materials: early rice flour 1300g, mineral water 6000g, edible oil 60g, salt 7g.

[0020] A method for preparing handmade pho, comprising the following steps: (1) weighing the raw materials of each component, and setting aside; (2) pouring early rice flour, mineral water, and salt into a bucket, and stirring evenly to obtain rice milk; 3) Take 300g of rice milk, pour the rice milk into the copper basin, so that the rice milk is evenly spread on the bottom of the copper basin; (4) Put the copper basin containing the rice milk into the steamer and steam for 12 minutes, and steam the copper basin (5) Brush edible oil on the powder cake; (6) Take out the powder cake and cut the powder cake into 1cm wide strips; (7) Repeat steps (3) to (6) until the When the rice milk in the barrel is used up, it is ready.

Embodiment 3

[0022] A kind of handmade pho, comprising the following raw materials: 800g of early rice flour, 4500g of mineral water, 45g of edible oil, and 4g of table salt.

[0023] A method for preparing handmade pho, comprising the following steps: (1) weighing the raw materials of each component, and setting aside; (2) pouring early rice flour, mineral water, and salt into a bucket, and stirring evenly to obtain rice milk; 3) Take 250g of rice milk, pour the rice milk into the copper basin, so that the rice milk is evenly spread on the bottom of the copper basin; (4) Put the copper basin containing the rice milk into the steamer and steam for 9 minutes, and steam the copper basin (5) Brush edible oil on the powder cake; (6) Take out the powder cake and cut the powder cake into 1cm wide strips; (7) Repeat steps (3) to (6) until the When the rice milk in the barrel is used up, it is ready.

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PUM

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Abstract

The invention relates to the field of food processing, and specifically discloses handmade flat rice-noodles and a preparation method thereof. The handmade flat rice-noodles are prepared from the following raw materials in parts by weight: 700-1300 parts of early-season rice flour, 4000-6000 parts of mineral water, 40-60 parts of edible oil, and 3-7 parts of edible salt. The preparation method ofthe handmade flat rice-noodles comprises the following steps: (1) weighing the raw materials for standby application; (2) putting the early-season rice flour, the mineral water and the edible salt into a barrel, and carrying out uniform stirring so as to obtain rice pulp; (3) pouring a part of the rice pulp into a copper pot, thereby allowing flat laying of the rice pulp at the bottom of the copper pot; (4) performing steaming on the copper pot containing the rice pulp in a boiler for 8-12 minutes, thereby having the rice pulp in the copper pot cooked so as to obtain a rice cake; (5) coating the rice cake with the edible oil; (6) taking the coated rice cake out, and cutting the rice cake into strips; and then, (7) repeating the steps (3) to (6) until the rice pulp in the barrel is used up,thereby obtaining the handmade flat rice-noodles. The handmade flat rice-noodles prepared by the preparation method are palatable, tender, soft, smooth and good in taste, as well as unique in flavor;and thus, the handmade flat rice-noodles are suitable for people of all ages to eat. Moreover, the handmade flat rice-noodles are low in production costs.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a handmade rice noodles and a preparation method thereof. Background technique [0002] Rice noodles, also known as sand rice noodles, is one of the popular traditional famous foods in Guangdong, Hainan, Guangxi, Fujian and other regions. Rice noodles are a common snack ingredient in Guangdong, Guangxi and Southeast Asia in China. It originated from Shahe, Guangzhou around 1860, hence the name. Recently, some stores have added various vegetable juices or fruit juices to make colorful rice noodles. Pho 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; saves protein; detoxifies; enhances intestinal function. [0003] Yet the mouthfeel of existing rice noodles is not smooth enough, and mouthfeel is relatively poor, is difficult t...

Claims

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Application Information

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IPC IPC(8): A23L7/10
Inventor 陈建锋
Owner 陈建锋
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