This specification discloses a preparation method for a pure rice noodle, which employs steps such as physical pressure molding and subsequent ageing process to turn a gluten-free rice powder raw material into a similar-glutenous rice powder raw material, thereby forming a rice noodle with high elasticity and tenacity. Preferably, by the disclosed technique according to this specification, different kinds of rice powders are accordingly suitable to produce a similar-glutenous rice product without adding flour.本說明書揭示一種純米麵條之製備方法。上述純米麵條之製備方法可藉由物理性的壓力成型,以及後續的老化程序等步驟,使得原本不具筋性的米穀粉原料在經過上述製備方法後產生類筋性,進而可以生產出具有相當彈性與韌性之米麵條。更好的是,根據本說明書之揭露技術,不僅可不需添加麵粉,且各種米穀粉皆可適用此一技術來製作出具有類筋性之米產品。110‧‧‧提供經過預處理之米原料的步驟120‧‧‧進行第一擠壓程序的步驟130‧‧‧進行第二擠壓程序的步驟140‧‧‧進行老化程序的步驟150‧‧‧進行包裝的步驟
