Coarse cereal vermicelli and preparing method thereof
A technology of miscellaneous grain flour and miscellaneous grains, which is applied in the field of miscellaneous grain vermicelli and its preparation, can solve the problems of poor cooking resistance, single nutritional content, and easy breaking, and achieve the effect of single nutritional content, rich nutritional content, and increased taste
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[0021] Example 1:
[0022] A multi-grain vermicelli, comprising raw materials with the following weight compatibility: 160 parts of starch, 158 parts of water, and 6 parts of miscellaneous grains.
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[0023] Example 2:
[0024] A multi-grain vermicelli, comprising raw materials with the following weight compatibility: 170 parts of starch, 160 parts of water, and 4 parts of miscellaneous grains.
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[0025] Example 3:
[0026] A multi-grain vermicelli, comprising raw materials with the following weight compatibility: 180 parts of starch, 150 parts of water, and 5 parts of miscellaneous grains.
[0027] The preparation method of the above-mentioned multi-grain vermicelli is:
[0028] Add 90 degrees water to the starch to make mature gorgon, the ratio of water to starch is 3:1, put the grains in the water and cook to 90 degrees and cook for 10-20 minutes; add the above cooked grains and starch to the above cooked gorgon and stir Evenly, the ratio of cooked glutinous rice and starch is 1:34, the ratio of cereals and starch is 1:34; the above-mentioned well-stirred noodles are put into the mold and steamed or boiled to 90 degrees; the above-mentioned well-stirred noodles are put into the mould and steamed Or boiled, generally 90 degrees, after airing, cutting the product and packaging while maintaining moisture is a fresh powder.
[0029] The above cooking time for miscellaneous grai
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