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Method of preparing flour noodles of dry nutritious coarse rice

A preparation method and technology of brown rice, applied in the field of food processing, can solve the problems of impure taste, poor taste, easy to break, etc., achieve high nutritional value, easy to carry or transport, and prevent various diseases.

Active Publication Date: 2010-09-01
廖钟鑫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice vermicelli food is one of the main breakfast foods for southerners in my country. It has a long history. The traditional preparation method of dry rice vermicelli is to add alum or edible salt to rice as raw material. The preparation method is: soak the rice first, then drain the water , then pulverize, add alum soaked in water or edible salt and reconcile, and then pour it into a powder extractor to squeeze out rice vermicelli; because the wet rice vermicelli that comes out is sticky together, it is necessary to wrap the wet rice vermicelli in sacks for 2-3 Remove the stickiness after hours, then rub it with your hands, and then put the rubbed rice vermicelli in the sun to dry, so that the wetness and drying will be uneven, prone to breakage, breakage, sourness, intolerance to storage, complex production process, and waste. Unhygienic, poor taste, taste is not pure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1, 100 kg of pollution-free brown rice is first screened to remove impurities, washed, soaked for 12 minutes, crushed to 90 mesh with a pulverizer, input into a foaming machine to be pressed into rice bubble strips, and input into stainless steel for automatic transportation and closure After steaming in a steam cabinet for 6-8 years, it is then input into the pressed rice vermicelli main machine to be pressed into wet rice vermicelli, and then input into the stainless steel automatic assembly line wet rice vermicelli conveyor for automatic blowing, cooling, cutting, loosening, red and ultraviolet disinfection. After sterilization; put the wet rice vermicelli into the special-shaped box and enter the automatic dryer for drying; then quantitatively package and pass the quality inspection to obtain the nutritious brown rice dry rice vermicelli, and the finished product appearance is light yellow.

Embodiment 2

[0009] Example 2, first screen 100 kg of pollution-free brown rice to remove impurities, wash it clean, soak it for 18 minutes, then mix it evenly with a mixer and grind it to 100 mesh, input it into a foaming machine and press it into rice bubble strips, and input it into stainless steel automatic After being steamed in a closed steam cabinet for 6-8 years, it is input into the pressed rice vermicelli main machine and pressed into wet rice vermicelli; then it is input into the stainless steel automatic assembly line wet rice vermicelli conveyor for automatic blowing, cooling, cutting, loosening, red, and ultraviolet disinfection After sterilizing, put the wet rice vermicelli into the special-shaped box and enter the automatic drying machine to dry, then quantitatively package and pass the quality inspection to obtain the nutritious brown rice dry rice vermicelli, and the finished product appearance is light yellow.

[0010] The nutritious brown rice dry rice vermicelli made by...

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PUM

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Abstract

The present invention is process of producing nutritious coarse rice noodles as one kind of green food with no additive, pure taste, unique flavor and rich nutrients. The nutritious coarse rice noodles are produced with coarse rice, and through the steps of washing, soaking, air drying, grinding to 90-100 mesh, foaming and pressing into foamed rice strip, steaming, pressing into wet rice noodles,loosening, cooling, cutting, sterilizing, shaping and stoving. The nutritious coarse rice noodles are light yellow.

Description

Technical field: [0001] The invention relates to a food processing method, more specifically to a preparation method of nutritious brown rice dry rice vermicelli. Background technique: [0002] Rice vermicelli food is one of the main breakfast foods for southerners in my country. It has a long history. The traditional preparation method of dry rice vermicelli is to add alum or edible salt to rice as raw material. The preparation method is: soak the rice first, then drain the water , then pulverize, add alum soaked in water or edible salt and reconcile, and then pour it into a powder extractor to squeeze out rice vermicelli; because the wet rice vermicelli that comes out is sticky together, it is necessary to wrap the wet rice vermicelli in sacks for 2-3 Remove the stickiness after hours, then rub it with your hands, and then put the rubbed rice vermicelli in the sun to dry, so that the wetness and drying will be uneven, prone to breakage, breakage, sourness, intolerance to sto...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 廖钟鑫
Owner 廖钟鑫