Rice vermicelli production technique

Abstract

The invention provides a preparing process for rice flour, and relates to a preparing process for foodstuff, which is characterized in that the preparing process includes steps of selecting raw materials, washing, soaking the raw materials, draining, grinding into slurry, kneading, boiling, squeezing into filament, and airing. The preparing process for rice flour has advantages of industrial production, long storage life, novel process, high rice flour yield, good toughness and good taste.

Description

1. Technical field

[0001] The invention relates to a food manufacturing process, in particular to a rice vermicelli manufacturing process. 2. Background technology

[0002] Rice noodles are one of people's favorite foods and have a long food culture. Its production process is divided into traditional manual production and mechanical hot pressing production. The traditional manual process is: soak the rice, then grind it into powder through a stone mill, add water and cook it into rice flour. Such rice flour manufacturing process has both wasted time, and flour yield is also very low. And fans are not easy to store. The process of mechanical hot pressing is as follows: soak the rice, then crush it, inject the crushed and good dough into the powder extractor, and squeeze out the vermicelli. The flour extraction rate produced by this process is 180-250 kg per 100 kg of rice. The flour extraction rate is not high, and the rice vermicelli is easy to break, not resistant to st...