Component of rice vermicelli and preparation method thereof

• Main Author: YANG ZHENFU
• Format: Patent
• Language: Chinese; English
• Published: 08.03.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention discloses a component of rice vermicelli and a preparation method thereof. Rice is ground into powder, according to a ratio, the rice powder is stirred and mixed evenly with stickiness enhancing materials and water to prepare liquid paste which cannot be kneaded into set shapes, the liquid paste is quantitatively injected into a noodle shaping device, the noodle shaping device with the paste is put into a microwave oven, an oven, a contact grill, a rice cooker, a steamer or an induction cooker to be cooked (dried), the cooked materials are taken out to disperse heat until the cooked materials are warm, and the heat dispersed materials can be consumed or packaged for standby application. The rice is ground into the powder, the powder is mixed with the stickiness enhancing materials according to the ratio to prepare into the rice vermicelli, and the rice vermicelli is easy to make, consume and sell. The noodle shaping device can be used in the microwave oven, the contact grill, the oven, t