Preparation method for convenient rice noodle

A production method and technology of rice noodle, applied in food preparation, application, food science and other directions, can solve the problems of not adapting to market demand, lack of rice fragrance, easy to stick and form agglomerates, etc., to achieve easy extrusion, smooth organization, Easy-to-operate effects

Inactive Publication Date: 2009-01-14
姚万胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, additives are used in the components of this method, thereby lacking the clear fragrance of rice, and the instant rice noodles made by this method are easy to stick into agglomerates when brewing or cooking in boiling water, and the soup is seriously mixed; especially after brewing, the mouthfeel is soft , no bite force, not suitable for market demand

Method used

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  • Preparation method for convenient rice noodle
  • Preparation method for convenient rice noodle
  • Preparation method for convenient rice noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Select the early indica rice and the late indica rice with a weight ratio of 3:1, soak them in drinking water for 2 hours, pass the early indica rice and the late indica rice through a pulverizer (model: QWJ-60A) and a mixer (model: KR5A-40 ) Grinding, grinding to the fineness of rice flour can pass through 80 mesh sieves.

[0029] Add drinking water to the rice noodles ground by a micro pulverizer and a blender and stir well, so that the moisture content of the rice noodles reaches 40% by weight, and then put them into a self-cooked silk extruder (model: JN-A) for extrusion The way of heat generation by machine friction is to extrude silk at a temperature of 90°C. After extrusion, the diameter of vermicelli is 0.6-0.9mm, and the degree of vermicelli maturity is more than 90%.

[0030] The vermicelli is extruded from the wire extruder and fully cooled during the process of falling. After falling to a certain length, it is cut off with scissors, picked up from the middle...

Embodiment 2

[0033] Select the early indica rice and the late indica rice with a weight ratio of 1:1, soak them in drinking water for 3 hours, pass the early indica rice and the late indica rice through a pulverizer (model: QWJ-60A) and a mixer (model: KR5A-40 ) and grind until the fineness of rice flour can pass through a 70-mesh sieve.

[0034] Add drinking water to the rice noodles ground by a micro pulverizer and a blender and stir well, so that the moisture content of the rice noodles reaches 35%, and then put them into a self-cooked silk extruder (model: JN-A) for extrusion The way of heat generation by machine friction is to extrude silk at a temperature of 100°C. After extrusion, the diameter of the vermicelli is 0.5-0.8mm, and the degree of vermicelli maturity is more than 90%.

[0035] The vermicelli is extruded from the wire extruder and fully cooled during the process of falling. After falling to a certain length, it is cut off with scissors, picked up from the middle with a ba...

Embodiment 3

[0038] Select the early indica rice and the late indica rice with a weight ratio of 5:1 and soak them in drinking water for 1 hour. ) to grind until the fineness of rice flour can pass through a 100-mesh sieve.

[0039] Add drinking water to the rice noodles ground by a micro pulverizer and a blender and stir well, so that the moisture content of the rice noodles reaches 45%, and then put them into a self-cooked silk extruder (model: JN-A) for extrusion The way of heat generation by machine friction is to extrude silk at a temperature of 85°C. After extrusion, the diameter of vermicelli is 0.6-0.9mm, and the degree of vermicelli maturity is more than 80%.

[0040] The vermicelli is extruded from the wire extruder and fully cooled during the process of falling. After falling to a certain length, it is cut off with scissors, picked up from the middle with a bamboo stick, and hung on the shelf in the aging room. The aging room is kept sealed, the humidity is controlled at 70% to...

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Abstract

The invention provides a preparation method of rice noodles, which belongs to the technical field of instant food. The preparation method solves the problems that the preparation methods of the prior rice noodles need to be added with additive, soaked in boiling water or are easy to be conglobated when being cooked, etc. The preparation method of the instant rice noodles comprises the following steps: rice soaking and flour milling; long rice is selected to be soaked in water; the long rice is ground into rice flour after being soaked; powdering and thread extrusion; aging and thread rolling; the flour thread is put into a closed cavity to age; after aging, the glutinous thread is loosened by thread rolling; redistilling: the flour thread after being rolled is put into a steam box, and steam is fed in; washing, shaping and drying; the rolled thread is washed by water, so that the flour thread is fully loosened, put into a mould box to be shaped, dried, and the instant rice noodles are obtained. The rice noodles prepared by the preparation method of the instant rich noodles have the advantages of good taste, no paste, good toughness, sufficient biting performance, etc.

Description

technical field [0001] The invention relates to a method for making rice noodles, in particular to a method for making instant rice noodles; it belongs to the technical field of instant food. Background technique [0002] Rice noodle is a linear product made of high-quality rice through fermentation, refining, clarification, steaming, extrusion, and boiling. In the south, it is used as both a staple food and a snack. The rice noodles are slender, white, flexible and can be eaten in a variety of ways. Generally can be divided into two categories, one is rice- [0003] It is made of flour after fermentation, commonly known as "physalis rice noodles", the process is complicated and the production cycle is long. Features: Rice noodles have good bones, smooth and sweet, and have the fragrance of rice. It is a traditional production method. The other type is that the rice flour is directly put into the machine for extrusion molding, and the rice is gelatinized and formed by th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 姚万胜
Owner 姚万胜
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