DRIED RICE NOODLE AND PREPARATION METHOD THEREOF

摘要

PURPOSE: Dried rice noodles is provided to obtain high tastes by improving rice noodle texture and to have excellent preparation suitability of the rice noodles without including a food additive such as wheat flour or gluten using short grain rice flour. CONSTITUTION: Dried rice noodles includes 10-70 parts by weight of non-gelatinized short grain rice flour and 5-30 parts by weight of gelatinized short grain rice flour. The rice having an average granularity of 4-7 is pulverized into an average particle size of 200-500 meshes. The pulverized rice flour and gelatinized short grain rice flour are mixed with water. The mixture is firstly injected and cooled. The cooled mixture is secondarily injected and dried.