Title:
新鮮なじゃがいもから作られたインスタントライスヌードルの製造方法
Document Type and Number:
Japanese Patent JP7100765
Kind Code:
B2
Abstract:
A method for preparing instant rice noodles using fresh potatoes. The used raw materials are: fresh potatoes: 35-60%; and soaked and drained rice: 40-65%. The method comprises the following steps: (1) soaking and draining rice and then grinding same into flour, and steaming part of the flour as rice paste; (2) washing and peeling potatoes, then dividing same into two parts, grinding one part into potato slurry, and steaming and mashing the other part into potato mash; (3) mixing the components above; (4) preparing the mixture into prime-pressed rice noodles and repeating pressing same into long thin pieces to form semi-finished rice noodles; (5) placing the semi-finished rice noodles into a fully-hermetic baking room for baking; (6) introducing steam into the baking room for 10-15 minutes; (7) shaping the rice noodles; (8) drying the rice noodles at a low temperature; and (9) packaging the rice noodles. The method can improve the strength of rice noodles, decrease the breaking rate, and extend the shelf life.
Inventors:
▲鄭▼ 虚
▲でん▼ 英毅
覃 ▲維▼治
屈 ▲嘯▼
▲劉▼ 国敏
▲韋▼ ▲榮▼昌
▲でん▼ 英毅
覃 ▲維▼治
屈 ▲嘯▼
▲劉▼ 国敏
▲韋▼ ▲榮▼昌
Application Number:
JP2021522115A
Publication Date:
July 13, 2022
Filing Date:
September 30, 2018
Export Citation:
Assignee:
GUANGXI ZHUANG AUTONOMOUS REGION ACADEMY OF AGRICULTURAL SCIENCES
International Classes:
A23L7/109; A23L19/12
Domestic Patent References:
| JP2004180518A |
Foreign References:
| CN104814391A | ||||
| CN106063545A | ||||
| CN106858307A | ||||
| CN107319295A |
Attorney, Agent or Firm:
Patent corporation ipx