CN107751743A - The preparation method of pomegranate rice noodles - Google Patents
The preparation method of pomegranate rice noodles Download PDFInfo
- Publication number
- CN107751743A CN107751743A CN201711103923.XA CN201711103923A CN107751743A CN 107751743 A CN107751743 A CN 107751743A CN 201711103923 A CN201711103923 A CN 201711103923A CN 107751743 A CN107751743 A CN 107751743A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice noodles
- pomegranate
- juice
- taro
- 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- Withdrawn
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The present invention relates to the preparation method of pomegranate rice noodles, comprise the following steps：Count in parts by weight, by following raw material：1 part of 30 parts of wheaten starch, 16 parts of taro starch, 13 parts of Tomato juice, 8 parts of juice of my pomegranate, 8 parts of taro meal, 10 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 pomegranate 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 Tomato juice, juice of my pomegranate and taro meal in rice noodles and both improves nutritive value, moreover it is possible to increases sour-sweet mouthfeel.
Description
Technical field
The present invention relates to the preparation method of rice noodles technical field, more particularly to pomegranate 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 pomegranate 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 pomegranate rice noodles, comprises the following steps：
Count in parts by weight, by following raw material：30 parts of wheaten starch, 16 parts of taro starch, 13 parts of Tomato juice, 8 parts of juice of my pomegranate, taro
1 part of 8 parts of powder, 10 parts of glutinous rice flour and edible salt plus water stir and pasty state are made, and stir, then use manufactured dough
Bean vermicelli under lower bar machine, bean vermicelli is imported in boiling water and boils 8s, then dries, obtains pomegranate rice noodles.
The beneficial effects of the invention are as follows：Plurality of raw materials prepares rice noodles, the mesotrophic uniformity of rice noodles is improved, using western red
Persimmon juice, juice of my pomegranate and taro meal add in rice noodles and both improve nutritive value, moreover it is possible to increase 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 pomegranate rice noodles, comprises the following steps：Count in parts by weight, by following raw material：30 parts of wheaten starch,
1 part of 16 parts of taro starch, 13 parts of Tomato juice, 8 parts of juice of my pomegranate, 8 parts of taro meal, 10 parts of glutinous rice flour and edible salt plus water stirring are equal
It is even that pasty state is made, stir, manufactured dough is then used into bean vermicelli under lower bar machine, bean vermicelli is imported in boiling water and boils 8s, so
After dry, obtain pomegranate rice noodles.
Plurality of raw materials prepares rice noodles, improves the mesotrophic uniformity of rice noodles, uses Tomato juice, juice of my pomegranate and taro meal
Add in rice noodles and both improve nutritive value, moreover it is possible to increase 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 pomegranate rice noodles, it is characterised in that comprise the following steps：Count in parts by weight, by following raw material：Wheat
1 part of 30 parts of starch, 16 parts of taro starch, 13 parts of Tomato juice, 8 parts of juice of my pomegranate, 8 parts of taro meal, 10 parts of glutinous rice flour and edible salt
Add water to stir and pasty state is made, stir, manufactured dough is then used into bean vermicelli under lower bar machine, bean vermicelli is imported into boiling water
In boil 8s, then dry, obtain pomegranate rice noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711103923.XA CN107751743A (en) | 2017-11-10 | 2017-11-10 | The preparation method of pomegranate rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711103923.XA CN107751743A (en) | 2017-11-10 | 2017-11-10 | The preparation method of pomegranate rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751743A true CN107751743A (en) | 2018-03-06 |
Family
ID=61273427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711103923.XA Withdrawn CN107751743A (en) | 2017-11-10 | 2017-11-10 | The preparation method of pomegranate rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751743A (en) |
-
2017
- 2017-11-10 CN CN201711103923.XA patent/CN107751743A/en not_active Withdrawn
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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: 20180306 |
|
| WW01 | Invention patent application withdrawn after publication |