TH22092U - A recipe for thin rice noodles made with banana flour and a specific manufacturing process. - Google Patents

Abstract

The recipe for making banana flour rice noodles involves a mixture of banana flour, tapioca flour, rice flour, and water. The production process includes the following steps: washing and cleaning unripe bananas, peeling and slicing them, drying them, and grinding them into flour. Then, the banana flour, tapioca flour, rice flour, and water are mixed together, slowly kneading with soybean oil until well combined. The mixture is then placed in molds and steamed to form rice noodles, which are rich in nutritional value.

Claims (3)

1. The recipe for thin rice noodles containing banana flour includes: - Banana flour: 10-15% by weight - Tapioca flour: 9-10% by weight - Rice flour: 8-10% by weight - Soybean oil: 0.5-1% by weight - Water: 65-70% by weight 2. The production process of rice noodles containing banana flour, according to the formula in Patent 1, consists of the following steps: a. Preparation of banana flour: Unripe bananas are washed, peeled, and sliced into pieces 0.5 - 1.0 mm thick. They are then dried at 50-60 degrees Celsius until the moisture content is reduced to 6%. The dried bananas are then ground into a fine powder using a dry grinder. This powder is then sieved through a sieve with 100 holes per inch, resulting in a creamy white banana flour powder. b. The banana flour, tapioca flour, rice flour, and water are kneaded together. c. Soybean oil is slowly added and the mixture is kneaded until well combined. The mixture is then placed in molds and steamed to form rice noodles from the banana flour. The resulting rice noodles are ready for consumption. 3. The process for producing banana flour-based rice noodles, as per claim 2, involves taking the banana flour-based rice noodles obtained from claim A and processing them into dried banana flour-based rice noodles. The prepared banana flour-based rice noodles from claim C are then laid across straight stainless steel rods and dried in an oven at 60 degrees Celsius until the moisture content is reduced to 8-10%, resulting in dried banana flour-based rice noodles.