Please select the most similar patent number from A, B, C and D. Which number is?
A method for preparing instant rice noodles using fresh potatoes. The used raw materials are: fresh potatoes: 35-60%; and soaked and drained rice: 40-65%. The method comprises the following steps: (1) soaking and draining rice and then grinding same into flour, and steaming part of the flour as rice paste; (2) washing and peeling potatoes, then dividing same into two parts, grinding one part into potato slurry, and steaming and mashing the other part into potato mash; (3) mixing the components above; (4) preparing the mixture into prime-pressed rice noodles and repeating pressing same into long thin pieces to form semi-finished rice noodles; (5) placing the semi-finished rice noodles into a fully-hermetic baking room for baking; (6) introducing steam into the baking room for 10-15 minutes; (7) shaping the rice noodles; (8) drying the rice noodles at a low temperature; and (9) packaging the rice noodles. The method can improve the strength of rice noodles, decrease the breaking rate, and extend the shelf life.
A: A manufacturing method of whole grain rice noodles comprises: step 1, preparing 30-45 parts of brown rice, and using a 50-70 mesh sieve to perform filtering; step 2, mechanically removing hull from the filtered brown rice obtained in step 1, and obtaining white rice and bran; step 3, placing the bran obtained in step 2 in a dry storage container, storing same at 4 Celsius degrees, and independently storing the white rice obtained in step 2; step 4, washing the white rice obtained in step 3, and soaking same for four hours; step 5, simultaneously grinding and mixing the rice soaked in step 4 and the bran stored in step 3, and obtaining rice milk; step 6, adding an additive to the rice milk obtained in step 5 according to a ratio, and uniformly stirring same to obtain a rice milk mixture; step 7, steaming the rice milk mixture obtained in step 6; and step 8, cutting and shaping. The rice noodles manufactured by the method contain nutrients of whole grains and have mouth feel characteristics and texture similar to normal rice noodles.
B: A bean curd and dried bean curd made from potatoes, and a processing method therefor. The bean curd comprises the following separate coagulants in parts by weight: 50-250 parts of raw potato; 250 parts of dry soy bean; and 3-20 parts of stewing spice. The dried bean curd is made of small pieces of semi-finished bean curd by means of stewing brine. The processing method for the bean curd comprises: soaking the dry soy beans with water to obtain swelled soy beans; dicing the raw potatoes; soaking a mixture of the qualified swelled soy beans and qualified diced raw potatoes; pulping; filtering; boiling; adding a stewing spice; coagulation of the pulp after the stewing spice is added; water filtering; shaping; and steps the like. The processing method for the dried bean curd comprises: preparing and boiling the stewing brine; stewing the small pieces of semi-finished bean curd in the stewing brine; drying the finished products; and steps the like.
C: Disclosed is a staple food, the raw materials of which comprise peeled chestnut flour, almond flour, peanut flour, walnut meat powder, millet flour, sorghum flour, barley flour, purple rice flour, buckwheat flour, soybean flour, red bean flour, mung bean flour, adlay seed powder, black beans powder, black rice flour, rye flour, starch power, yam powder, potato flour, wheat flour mixed with raw material in corn meal, or any combination of the above raw materials, or then adding other raw materials to the above raw materials, such as sweeteners, sugars and green food additives.
D: Disclosed is a self-compatibility method for potatoes. The method comprises the following steps: (1) selecting a self-compatible material of potatoes and referring to same as PG6359, and cloning the S-RNase gene of PG6359 through the transcriptomic sequencing method; and (2) obtaining two S-RNase gene full-length sequences from the cloned S-RNase gene in step (1) and referring to same as S s11  and S s12 , respectively, and after carrying out an artificial self-pollination for the material PG6359, selecting the material having the genotype of S s11 S s11  from the offspring as the female parent and referring to same as material A, and selecting a self-incompatible material as the male parent and referring to same as material B, and then obtaining a self-compatible F 1  generation by means of hybridization. The advantage of the present invention lies in enabling diploid potatoes to be self-compatible. The present invention does not require the introduction of any wild potato fragment, thus avoids linkage drag, and provides a basis for the rapid creation of a diploid inbred line.
Answer: A