CN102524662A

CN102524662A - Manufacture method of pan rice milk flat noodles

Info

Publication number: CN102524662A
Application number: CN2012100635212A
Authority: CN
Inventors: 兰新秀
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-03-12
Filing date: 2012-03-12
Publication date: 2012-07-04

Abstract

The invention relates to a manufacture method of pan rice milk flat noodles. Thepan rice milk flat noodles are made of sticky rice skin stuffing, onion oil and chopped green onion. The manufacture method comprises the following steps of: grinding polished round-grained rice into rice milk, or adding water into rice flour to be prepared into the rice milk, containing the rice milk by a stainless steel disc, steaming the rice milk into noodle wrappers by strong fire, wrapping the stuffing, and smearing the onion oil. Finished products are white, semitransparent, tough, fragrant, tender and delicious, eaters cannot get bored after eating too much pan rice milk flat noodles, the nutrition is rich, and the mouth feeling is unique.

Description

Dustpan sticky rice cake production methods

Technical field:

The present invention relates to a technical field of food processing, and relates to a production method dustpan sticky rice cake.

Background technology:

Dustpan broad rice noodles as a unique local flavor snacks, popular western Fujian Hakka people in Fujian favorite, holidays, idle, or when there are guests, can do to eat.

Summary of the invention:

The object of the invention is to provide a method of manufacturing dustpan sticky rice cake, wherein the sticky rice cake dustpan broad rice noodles and shallot onion skin and filling composition.With rice milled rice, or rice milk rice prepared with water, stainless steel plates containing rice milk, rice milk with steamed sticky rice cake over high heat to the skin, wrapped fillings, made of cast Scallion.Take round or square stainless steel plate two, wash, dry spare, now mostly made of stainless steel plate, iron plate aluminum plate previously helpful, because the first with a dustpan to steamed sticky rice cake, so this broad rice noodles child called dustpan broad rice noodles.Preparation method is following:

1. the mill Rice & peanut milk was soaked in water 1-10 hour after the polished rice elutriation, polished rice 60%, and water 40% is worn into Rice & peanut milk, and is subsequent use.Rice & peanut milk also can add the water modulation with ground rice and form.

2. be equipped with the filling material, the dish of cooking filling has shredded meat, dried shrimp, leek, bean sprouts, bright bamboo shoot or dried bamboo shoots, cabbage, carob, carrot, mushroom etc., and chopping is then minced, and mashes, and fries and boils, and is subsequent use.

3. fry in shallow oil scallion oil, green onion is cut into segment, and it is ripe to fry, subsequent use.

4 steamed sticky rice cake skin, stainless steel bowl filled with rice milk, shake Shake, 1-2 mm thick; pot after the water, into the steamer or pot and steam over high heat for 1-5 minutes on a stainless steel plate flat, broad rice noodles skin thickness was uniform.

5 two stainless steel plates rotate steamed sticky rice cake skin, cut open with chopsticks from the surrounding skin steamed sticky rice cake, and then divided into 10-15 cm box; fillings placed in the middle of sticky rice cake skin, rolled tubular wrap strips, mounted plate, cast shallot, Serve.

If iron plate aluminum plate or with a dustpan to steamed sticky rice cake, which should wipe a little oil, anti-sticking, sticky rice cake is easy to lift the skin, skin lift broad rice noodles, turn it over in another dish, add stuffing wrapped; while Stainless steel plate slippery, sticky, less the process.

With bones, beans soup, green onion cut into small pieces, dustpan broad rice noodles eating, Jordan put a green onion pork soup.

Beneficial effects: dustpan broad rice noodles, white, translucent, both tough and fragrant, tender and delicious, and more food is not greasy, nutrient-rich, unique taste.

The specific embodiment:

Dustpan broad rice noodles from the sticky rice cake fillings and shallot onion skin and composed.Concrete preparation method step is following:

1. the mill Rice & peanut milk was soaked in water 1-10 hour after the polished rice elutriation, polished rice 60%, and water 40% is worn into Rice & peanut milk, and is subsequent use.Cold soaking time should be longer, or ground into coarse rice milk, steamed sticky rice cake skin stiff; rice milk can also be prepared from rice flour with water.

3. fry in shallow oil scallion oil, green onion is cut into segment, and it is ripe to fry, subsequent use.Use the pig bone, soya bean is stewed soup, and is cut into the chopped spring onion of segment, and is subsequent use.

5 two stainless steel plates rotate skin steamed sticky rice cake, steamed sticky rice cake skin, white, thin and soft, with chopsticks gash from the periphery, and then divided into 10-15 cm box; fillings placed in the middle of sticky rice cake skin, roll up Wrap strips tubular, plate, cast shallot, can sprinkle a little chopped green onion, green onion put on a pig soup or hot tea to enjoy.

6 good dustpan broad rice noodles, you can then steamed again, if put a little oil in the pot roast, taste more fragrant.

7 If aluminum pans with an iron plate or steamed sticky rice cake with a dustpan to be where you wipe a little oil, anti-sticking, broad rice noodles skin easy to lift, lift broad rice noodles skin, upside down on another plate, add stuffing wrapped ; while the stainless steel plate slippery, non-stick, the less this process.

Dustpan sticky rice cake production methods, with rice milled rice, or rice milk rice prepared with water, stainless steel plates containing rice milk, rice milk with steamed sticky rice cake over high heat to the skin, wrapped fillings, made of cast Scallion.Its finished product is pure white, and is translucent, both tough and fragrant, soft good to eat, eats oilinessly, nutritious more, and mouthfeel is unique.

Claims

1 dustpan sticky rice cake making, characterized in that the sticky rice cake dustpan broad rice noodles and shallot onion skin and filling composition; its production method is as follows:

(1). the mill Rice & peanut milk, polished rice was soaked in water 1-10 hour after eluriating, polished rice 60%, water 40% is worn into Rice & peanut milk, and is subsequent use;

(2). be equipped with the filling material, the dish of cooking filling has shredded meat, dried shrimp, leek, bean sprouts, bright bamboo shoot or dried bamboo shoots, cabbage, carob, carrot, mushroom etc., and chopping is then minced, and mashes, and fries and boils, and is subsequent use;

(3). fry in shallow oil scallion oil, green onion is cut into segment, and it is ripe to fry, subsequent use;

(4). Steamed sticky rice cake skin, stainless steel bowl filled with rice milk, shake Shake, 1-2 mm thick; pot after the water, into the steamer or pot and steam over high heat for 1-5 minutes on a stainless steel plate flat , broad rice noodles skin thickness was uniform;

(5). Two rotations steamed sticky rice cake dish skin, cut open with chopsticks from the surrounding skin steamed sticky rice cake, and then divided into 10-15 cm box; fillings placed in the middle of sticky rice cake skin, roll wrap strips tubular, plate, cast shallot, you can sprinkle a little chopped green onion, and serve.

(2) as claimed in claim 1, wherein the dustpan sticky rice cake making, characterized in that the rice milk can be prepared from rice flour with water.