TH22076Y - Production process of dried thin rice noodles from rice variety SRN07026-6-1-5-CPA-1-31 - Google Patents

Abstract

The production process of dried rice vermicelli from the SRN07026-6-1-5-CPA-1-31 rice variety involves washing, soaking, and grinding the SRN07026-6-1-5-CPA-1-31 rice (whole grain, broken grain, or rice fragments). The rice flour mixture is then steamed, the rice sheets are peeled off, the sheets are dried, cured, cut into thin strands, and dried to produce dried rice vermicelli. This is a nutritious noodle product free from preservatives.

Claims (2)

1. The process for producing dried thin rice noodles from the rice variety SRN07026-6-1-5-CPA-1-31 involves the following steps. As follows: A. Wash the brown rice variety SRN07026-6-1-5-CPA-1-31 thoroughly with water. Soak it in water for... 2-4 hours B. Mix the rice with water in a ratio of 1:1 to 1:3 (rice to water). Grind it finely using a grinder. C. Add cassava starch in an amount of 30-40% of the weight of the rice. d. Pour the batter into a stainless steel tray and steam for 1-3 minutes. C. Peel off the noodle sheet. f. Place the noodle sheets in a hot air oven at 60-80 degrees Celsius for 1-3 minutes and let them ferment. 1 night B. Cut the noodle sheets into thin strips and bake them in a convection oven at a temperature of 40-60 degrees Celsius. In 1-2 hours, you will get dried thin rice noodles.