CN107616486A - The preparation method of lemon rice noodles - Google Patents
The preparation method of lemon rice noodles Download PDFInfo
- Publication number
- CN107616486A CN107616486A CN201711105017.3A CN201711105017A CN107616486A CN 107616486 A CN107616486 A CN 107616486A CN 201711105017 A CN201711105017 A CN 201711105017A CN 107616486 A CN107616486 A CN 107616486A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice noodles
- lemon
- juice
- bean vermicelli
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Noodles (AREA)
Abstract
The present invention relates to the preparation method of lemon rice noodles, comprise the following steps：Count in parts by weight, by following raw material：1 part of 35 parts of wheaten starch, 12 parts of taro starch, 3 parts of lemon juice, 8 parts of watermelon juice, 8 parts of Chinese yam, 8 parts of glutinous rice flour and edible salt plus water stir and pasty state are made, stir, then manufactured dough is used into bean vermicelli under lower bar machine, bean vermicelli is imported in boiling water and boils 8s, then dry, obtain lemon rice noodles.Compared with the prior art, plurality of raw materials of the present invention prepares rice noodles, improves the mesotrophic uniformity of rice noodles, is added using lemon juice, Chinese yam and watermelon juice in rice noodles and both improves nutritive value, moreover it is possible to increases soft sour-sweet mouthfeel.
Description
Technical field
The present invention relates to the preparation method of rice noodles technical field, more particularly to lemon rice noodles.
Background technology
Rice noodles are one of common food of China, and method for producing rice noodles is more, and species is also more, more currently on the market
It is common rice noodles, the nutritional ingredient in rice noodles is more single, and nutritive value is not high.
The content of the invention
It is an object of the invention to provide the preparation method of lemon rice noodles, technical problem to be solved is：Battalion in rice noodles
Form point more single, nutritive value is not high.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：The preparation method of lemon rice noodles, comprises the following steps：
Count in parts by weight, by following raw material：35 parts of wheaten starch, 12 parts of taro starch, 3 parts of lemon juice, 8 parts of watermelon juice, Chinese yam 8
1 part of part, 8 parts of glutinous rice flour and edible salt plus water stir and pasty state are made, and stir, manufactured dough then is used into lower bar
Bean vermicelli under machine, bean vermicelli is imported in boiling water and boils 8s, then dries, obtains lemon rice noodles.
The beneficial effects of the invention are as follows：Plurality of raw materials prepares rice noodles, improves the mesotrophic uniformity of rice noodles, uses lemon
Juice, Chinese yam and watermelon juice add in rice noodles and both improve nutritive value, moreover it is possible to increase soft sour-sweet mouthfeel.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
The preparation method of lemon rice noodles, comprises the following steps：Count in parts by weight, by following raw material：35 parts of wheaten starch,
1 part of 12 parts of taro starch, 3 parts of lemon juice, 8 parts of watermelon juice, 8 parts of Chinese yam, 8 parts of glutinous rice flour and edible salt plus water stir and are made
Pasty state, stir, manufactured dough then used into bean vermicelli under lower bar machine, bean vermicelli is imported in boiling water and boils 8s, is then dried,
Obtain lemon rice noodles.
Plurality of raw materials prepares rice noodles, improves the mesotrophic uniformity of rice noodles, is added using lemon juice, Chinese yam and watermelon juice
Both nutritive value is improved in rice noodles, moreover it is possible to increase soft sour-sweet mouthfeel.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (1)
1. the preparation method of lemon rice noodles, it is characterised in that comprise the following steps：Count in parts by weight, by following raw material：Wheat
1 part of 35 parts of starch, 12 parts of taro starch, 3 parts of lemon juice, 8 parts of watermelon juice, 8 parts of Chinese yam, 8 parts of glutinous rice flour and edible salt plus water stir
Mix and pasty state uniformly is made, stir, manufactured dough is then used into bean vermicelli under lower bar machine, bean vermicelli is imported in boiling water and boiled
8s, then dry, obtain lemon rice noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711105017.3A CN107616486A (en) | 2017-11-10 | 2017-11-10 | The preparation method of lemon rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711105017.3A CN107616486A (en) | 2017-11-10 | 2017-11-10 | The preparation method of lemon rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107616486A true CN107616486A (en) | 2018-01-23 |
Family
ID=61098707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711105017.3A Withdrawn CN107616486A (en) | 2017-11-10 | 2017-11-10 | The preparation method of lemon rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107616486A (en) |
-
2017
- 2017-11-10 CN CN201711105017.3A patent/CN107616486A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104286702A (en) | Red date coarse cereal rice crust and preparation method thereof | |
| CN104286692A (en) | Vegetable and multi-grain noodles and preparation method thereof | |
| CN103222577A (en) | Method for producing high-protein instant rice noodles by using crushed rice | |
| CN105360940A (en) | Vegetable and coarse cereal noodles and preparation method thereof | |
| CN105231107A (en) | Production method of sweet potato vermicelli | |
| CN104957470A (en) | Sweet potato vermicelli rich in dietary fibers and a production method thereof | |
| CN105231123A (en) | Method for making purple mixed noodles | |
| CN107495112A (en) | A kind of sea food flavor noodles and preparation method thereof | |
| CN107616486A (en) | The preparation method of lemon rice noodles | |
| CN102894271A (en) | Corn noodles | |
| CN107788505A (en) | The preparation method of pineapple rice noodles | |
| CN107811278A (en) | The preparation method of mangosteen rice noodles | |
| CN107751743A (en) | The preparation method of pomegranate rice noodles | |
| CN104770657A (en) | Preparation method of alternative gelatinization-aging instant potato and corn vermicelli | |
| CN107853684A (en) | The preparation method of strawberry rice noodles | |
| CN104304985A (en) | Method for producing lotus seed macaroni | |
| CN107581491A (en) | A kind of health nutritious noodle and preparation method thereof | |
| CN107692010A (en) | The preparation method of balsam pear rice noodles | |
| CN103598525B (en) | A kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle | |
| CN107811207A (en) | Chinese yam rice noodles | |
| CN104982813A (en) | Lipid-lowering Qizi-like (rhombic-piece) noodle and preparation method thereof | |
| CN107594329A (en) | A kind of anti-aging and nutritive noodles and preparation method thereof | |
| CN108095052A (en) | Shaddock bean vermicelli | |
| CN109938264A (en) | A kind of vermicelli and processing technology of spinach taste | |
| CN107647277A (en) | A kind of health-preserving noodle and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180123 |
|
| WW01 | Invention patent application withdrawn after publication |