| 摘要 |
Fresh rice noodles and a preparing method thereof are provided to show excellent sticky and chewy texture while securing the taste and nutrients of rice. A method for preparing fresh rice noodles comprises the following steps of: dipping rice in water for 12 hours and drying at low temperature of 30~40°C until the moisture content becomes 30%; grinding the rice to a size of 150-180 mesh; mixing gluten and potato starch to the rice flour in a ratio of 3 : 2 : 95 ; adding 1% salt water to the mixture in a ratio of 100 to 40 and kneading them until the temperature of the dough becomes 45~50°C; re-kneading until the temperature of the dough becomes 55~65°C; cooling off the dough down to 20~30°C; extruding into noodles and rapidly cooling to 2~4°C; chopping pumpkins, naturally drying them at 40°C for 12 hours or longer until the moisture content becomes 12~15% and making them powder to a size of 150-180 mesh; mixing the pumpkin powder and rice flour in a ratio of 98.5 to 1.5 and adding the gluten and the potato starch; slicing ginseng, naturally drying at 40°C for 12 hours or longer until the moisture content becomes 12~15% and pulverizing to a size of 150-180 mesh; and mixing the ginseng powder and rice flour in a ratio of 98.5 to 1.5 and adding the gluten and the potato starch. |
