METHOD FOR MANUFACTURING RICE NOODLE STRIPS

摘要

PURPOSE: Provided is a method for manufacturing rice noodle strips by adding health foods and ginger juice. Therefore, the rice noodle strips have a chewy taste, improve mouth feeling, and prevent adult diseases, such as diabetes. CONSTITUTION: A method for manufacturing rice noodle strips comprises the steps of: pulverizing 50-60 wt.% of rice flour, 10-15 wt.% of bean powder, 10-15 wt.% of mushroom powder, 10-15 wt.% of sea tangle powder, 5-10 wt.% of corn flour, and 5-10 wt.% of safflower powder and mixing them; kneading the mixture with 40-60 wt.% of ginger juice; extruding the dough into noodle strips; drying the noodle strips at 40-50 deg.c for 30-60 minutes; and re-drying them at 25-30 deg.c for 3-5 hours, and at normal temperature for 3-5 hours, sequentially.