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Rice vermicelli production technique

A production process and technology of rice vermicelli, applied in the field of rice vermicelli production technology, can solve the problems of low powder yield, storage resistance, and broken rice vermicelli, and achieve the effects of long shelf life and high powder yield.

Inactive Publication Date: 2009-06-10
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flour extraction rate of this process is 180-250 kg per 100 kg of rice, the flour extraction rate is not high, and rice vermicelli is easy to break, not resistant to storage, and the taste is poor. In the production process, other ingredients need to be added. Auxiliary material

Method used

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Examples

Experimental program
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Embodiment Construction

[0017] Concrete implementation process of the present invention is as follows:

[0018] 1. Selection of raw materials: Choose rice with full grains, no moths, and no damaged skin as the main material.

[0019] 2. Elutriation: Soak the selected raw materials in clean water and manually wash them repeatedly to remove impurities.

[0020] 3. Soak raw materials: soak the above raw materials in clear water, requiring water to soak the surface of the raw materials, the purpose is to make the starch absorb water; the soaking time is 10 hours, and the pH value of the soaking solution is 5.

[0021] 4. Drain: When the pH value of the raw material reaches 5, drain the water, rinse for 2 minutes, and drain the water.

[0022] 5. Grinding and refining: Put the raw materials into a grinder for grinding, and grind them into powder.

[0023] 6. Knead the dough: Put the ground powder into the mixer and stir, and mix according to the ratio of 100% water to 30% raw material, so that the raw m...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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