KR101096833B1 - Cooking method of rice noodle - Google Patents

Abstract

      The present invention relates to a rice noodle cooking method, and more particularly, to form a rice noodle noodles in a molding machine, and after drying the processed rice noodles to have elasticity without sticking to each other, the dried rice noodles can be easily cooked. It relates to a rice noodle cooking method.

      The present invention is a soaking step called water for about 6 hours by washing the rice in water, the step of removing the water of the rice called from the step of pulverization, steaming the rice powder pulverized from the step for about 20 to 30 minutes The rice noodle noodle forming step of putting the steamed rice powder into the molding machine through the cooking step and the cooking step, extracting and shaping the noodle into a shape of a desired shape, and applying powder powder to the surface of the rice noodle prepared by the step so as not to stick to each other. A rice noodle prepared by a powder powder applying step, comprising: forming a surface by cutting a cotton strip extruded from each step into a predetermined length; A drying step of drying the noodle soup with powdered powder on the surface of the noodles through the step to dry the powdered noodles at room temperature for at least 12 hours; A washing step of putting the dried cotton through water into the warm water at about 20 ° C. to 30 ° C. with warm water; A warming step of boiling the cotton in the state where powder powder is removed through the washing step in boiling water for about 5 to 10 seconds; It is characterized by consisting of the final cooking step of putting the seasoning according to the preference to the boiled rice noodles noodles through the heating step.

Noodles, Noodles Cooking, Noodles Making

Description

Cooking method of rice noodle}

The present invention relates to a rice noodle cooking method, and more particularly, to form a rice noodle noodles in a molding machine, and after drying the processed rice noodles to have elasticity without sticking to each other, the dried rice noodles can be easily cooked. It relates to a rice noodle cooking method.

      Noodles are usually made with flour as the main ingredient. Noodles using new raw materials were developed to meet various tastes, and rice noodles made of rice became popular.

      In general, rice noodle production is washed with water, immersed in white rice, pulverized, processed into a pulverized product, water is added to maintain the appropriate moisture content (about 25 to 35% by weight) in the pulverized product, and then a dough is produced. After mixing, it is rolled through a molding machine to prepare and mature the noodle stand, and the noodle is cut to a certain length and processed into a cotton shape to prepare rice noodles.

     Although there are differences depending on preference, flour noodles, including rice noodles, are preferred to be cooked with noodles that are not chewy and soft and tend to be cooked based on the cooking conditions. In fact, in the manufacture of noodles, a variety of recipes and recipes for the easy cooking and chewy and excellent preservation of noodle is studied and applied.

      However, the preparation of rice noodles and their subsequent cooking methods, which are simply processed into a powder state, kneaded, rolled, drawn out, dried and cooked, do not deviate greatly in light of the production and cooking of flour noodles, and only food ingredients are flour to rice noodles. Since the recipe only depends on the general recipe, the elasticity of the surface varies depending on the heating time, and careful cooking is necessary so that the elasticity does not decrease.

      When the cooking time is exceeded, the elasticity of noodles is drastically reduced and the chewy taste unique to rice noodles is eliminated.In addition, by applying a method of heating noodles directly in water, the elasticity of the noodles in the maturation and drying is drastically dropped to satisfy the taste. It is difficult to maintain cotton elasticity, and cooking has been a relatively difficult problem.

      Therefore, the present invention was created in view of the above circumstances, and the rice noodles noodles are molded in a molding machine, and the dried rice noodles are processed to dry without elasticity without sticking to each other, and then simply cook the dried rice noodles. It is to provide a method of cooking rice noodles to enable.

      Another object of the present invention is to provide a rice noodle cooking method capable of maintaining the surface elasticity of rice noodles.

      Rice noodle cooking method according to the present invention for achieving this object, the washing step of washing the rice in water for about 6 hours called, the step of removing the water of the rice called from the step of grinding, grinding the rice flour from the step Depending on the amount of steaming steaming in the steamer for about 20-30 minutes, put the steamed rice powder through the cooking step into a molding machine to extract the shape of the desired noodle noodle noodle forming step, the noodles of the rice noodles manufactured through the step In the rice noodles produced by the powder powder applying step of applying the powder to the surface so as not to stick to each other,

      Cutting cotton strips extruded from the respective steps to a predetermined length to form a surface;

      A drying step of bringing the rice noodles noodles with powdered powder to the surface of the noodles through the step to dry the powdered noodles at room temperature for at least 12 hours;

     A washing step of putting the dried cotton through water into the warm water at about 20 ° C. to 30 ° C. with warm water;

     A warming step of boiling the cotton in the state where powder powder is removed through the washing step in boiling water for about 5 to 10 seconds;

     It is characterized by consisting of the final cooking step of putting the seasoning according to the preference to the boiled rice noodles noodles through the heating step.

      In the present invention, unlike rice noodle cooking, which simply processes the rice into a powder state, kneads it, rolls it out, and cooks it after drying, the noodle is hard to be broken on the basis of the cooking state without meticulous cooking and skilled cooking techniques in rice noodle cooking. It is an effect that it is possible to easily and simply cook the noodles in a similar state of elasticity quickly and easily to the noodles in a soft state with cotton elasticity in a short time.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. Figure 1 schematically shows a rice noodle cooking method according to an embodiment of the present invention. Figure 2 is an example of applying powder powder coated on the surface of rice noodles according to an embodiment of the present invention.

     Rice noodle cooking method according to an embodiment of the present invention, as shown in the schematic diagram of Figure 1, washing the rice put in water for about 6 hours called (S101), to remove the water of the rice called from the step of grinding Step (S102), steamed rice flour crushed from the step according to the amount of steaming steaming in the steamer for about 20 to 30 minutes (S103), the rice flour milled through the cooking step into a molding machine to extract the shape of the desired shape of rice noodles Face powder forming step (S104), the application of powder powder to apply the powder powder 20 to the surface as shown in the example of Figure 2 so that the rhythm of the rice noodles 10 produced through each step (S101 ~ S104) do not stick together In step (S105), the rice noodle is prepared by cutting the cotton strip extruded from the step into a predetermined length (S201), and a suitable amount of salt may be put in the soaking step (S101) or the grinding step (S102). .

     On the other hand, the present invention, the rice noodle (10) surface with powdered powder (20) squeezed on the surface of the rice noodles 10 through the above step to dry the powder powder (20) at about 12 hours at room temperature Drying step (S202) to be a dry cotton state, washing step of washing the powdered powder 20 on the surface of the rice noodles (10) lukewarm water in lukewarm water by putting the dried noodles through water in the step (S203), the warming step of boiling the noodles in the state of powder powder removed through the washing step for about 5 to 10 seconds in boiling water (S204), put the seasoning according to your preference to the boiled rice noodles noodles through the warming step The final cooking step (S205) for cooking.

     The material used in the powder coating step (S105) is preferably using flour as a food material. Flour is easily prepared, simmered on a sticky surface and is separated from the surface when it is soaked later, and does not affect the taste of noodles.

     Storage of the dried rice noodles noodles through the drying step (S202) is put in a sealed container and refrigerated to prevent continued drying due to the evaporation of the rice noodles noodles to maintain the water content of the rice noodles noodles in a constant state have. The evaporation of the moisture contained in the rice noodles keeps the chewy taste at some evaporation, but the complete drying condition where the moisture is depleted beyond the proper moisture content is disadvantageous for maintaining the cotton elasticity.

      Therefore, if possible, as described in the above drying step (S202), rice noodle noodles which have been dried for about 12 hours at room temperature are preferably refrigerated to prevent further moisture evaporation.

      The present invention is called for about 6 hours by washing the rice in water, and then crushed by removing the water of the called rice, steamed crushed rice powder for about 20-30 minutes in a steamer according to the amount, put the steamed rice powder in the molding machine It can be molded by drawing out the shape of the surface. Noodles can be pulled through the molding machine can be pulled out in a variety of shapes, such as round, flat, kalguksu shape, such as rice noodles (10) cotton strips are dried by steaming powder powder (20) on the surface so as not to stick to each other.

     The drying time of the rice noodles noodles can be maintained at about 10 hours to maintain a proper moisture content. The dried rice noodles noodles are separated from the surface of the rice noodles by putting powdered powder 20 on the surface into lukewarm water, leaving only the rice noodles noodles. When heated, the rice noodles are ready for cooking.

      Therefore, unlike the recipe for cooking noodles in order to boil water and take out the noodles for a long time after taking out and washing, the instant invention of the rice noodles can be cooked immediately, and the rice noodles of the same similar cotton elasticity without changing the surface elasticity due to long time heating and It can be easily and repeatedly cooked. If you take out the cooked rice noodles and pour cold or hot water according to your preference, add the seasoning and you can finish cooking the noodles immediately.

While the invention has been described in connection with the preferred embodiments, it will be readily apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention, and all such changes and modifications are set forth in the claims. Belongs to the range.

      1 is a diagram showing a rice noodle cooking method according to an embodiment of the present invention.

      Figure 2 is an example of applying powder powder coated on the surface of rice noodles according to an embodiment of the present invention.

<Explanation of symbols for the main parts of the drawings>

10: rice noodles

20: powdered powder

Claims (3)

      The washing step of washing the rice into water for 6 hours, called soaking step, removing the water of the rice soaked from the step and pulverizing, and boiling the steamed rice powder from the step in a steamer for 20 to 30 minutes depending on the amount, the cooking step Rice noodle noodle forming step of putting the steamed rice powder into the molding machine through the steps to extract the shape according to the desired shape, In the rice noodles prepared by the powder powder applying step of applying powder powder on the surface of the rice noodles prepared by the step so that the chopsticks of the rice noodles do not stick together,       Cutting cotton strips extruded from the respective steps to a predetermined length to form a surface;       A drying step of drying the rice noodles noodles having the powdered powder on the surface of the rice noodles prepared by the above step at a room temperature for at least 12 hours in a state where the powdered powders are buried;      A washing step of putting the dried noodles into water through the above steps and washing the powdered powder lukewarm with warm water at 20 ° C. to 30 ° C. hot water;      A warming step of blanching the cotton in the state where powder powder is removed through boiling in water for 5 to 10 seconds through the washing step;      Rice noodle cooking method characterized in that consisting of the final cooking step of cooking by putting the seasoning according to the preference to the boiled rice noodles noodles through the heating step.       The method of claim 1,      The material used in the powder powder applying step is a rice noodle cooking method, characterized in that using the flour as food ingredients.       The method of claim 1,      Put the dried rice noodles noodles through the drying step in a sealed container and refrigerated to prevent continued drying due to the evaporation of rice noodles noodles to maintain the moisture content of rice noodles noodles.

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