Rice flour convenient for fresh eating

A rice noodle and convenient technology, applied in food preparation, food science, application, etc., can solve the problems of inability to produce fresh instant rice noodle in large-scale industrialized production, and achieve easy large-scale industrialized automatic production, excellent taste and reasonable processing technology Effect

Inactive Publication Date: 2013-06-05
沈哲明
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention mainly solves the defect in the prior art that the systemic quality problems cause

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0026] Fresh Instant Rice Noodles

[0027] (1) Select high-quality early indica rice and late indica rice, mix according to 70% of early indica rice, 20% of late indica rice, 8% of japonica rice, and 2% of glutinous rice, remove sand and gravel impurities, wash, and soak in normal temperature water after ultraviolet sterilization and filtration for 2 hours, rinse the soaked rice, add water to grind the soaked and rinsed rice to a rice flour slurry with a fineness above 200M, add 1% starch anti-retrogradation biological improver, add 0.5% biological antiseptic preservative, and mix the rice flour slurry with water to the moisture content 50% is stirred evenly, and the rice flour slurry is heated by steam to make it fully gelatinized (cooked) by using a tunnel type steamed flour conveyor belt. ℃ to enter the next process;

[0028] (2) The rice vermicelli is poured into a single cylinder screw extruder to make rice vermicelli;

[0029] (3) cut the rice vermicelli fixed length t...

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PUM

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Abstract

The invention discloses rice flour convenient for fresh eating, which has the advantages of reasonable making process, simplicity and more convenience in manufacturing, and easiness of large-scale industrial automatic production. The rice flour convenient for fresh eating disclosed by the invention keeps the nutrition and the special flavor in rice flour production, and has the advantages of optimal taste, crystal clear appearance, and attractive scent and color. The rice flour convenient for fresh eating disclosed by the invention is not retrograded, can be eaten just by opening a package, and further can be eaten after being heated by about 1-5 minutes, so that the rice flour convenient for fresh eating is convenient for fast eating, is full of nutrients and is safe; and the quality of the product has no bad variation within a quality guarantee period due to the treatment of the most advanced retrograding technology, the biological sterilization treatment and the deoxidization refreshment vacuum package, so that the longer self period (more than 12 months) can be obtained in a normal temperature condition.

Description

Technical field [0001] The invention relates to rice food processing, in particular to a fresh instant rice noodle. Background technique [0002] The whole world has more than 50% population to become the staple food of rice with simple heating of rice. So far, known deep-processed rice food mainly contains rice noodle lines or rice noodle strips as snacks. Although there is a small-scale industrialized production of rice flour food in the south, which tends to develop towards mainstream food, the variety is single and scattered, and no industrialization advantage has been formed. The processing amount of rice food is less than 2% of the total rice. Compared with thousands of kinds of wheat food processing, which accounts for more than 95% of the total amount of wheat flour, there is a huge space for intensive processing of rice food. [0003] At present, the production and sale of fresh instant rice noodles on the market are rare. Although some colleagues have carried ou...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/164A23L7/104
Inventor 沈哲明
Owner 沈哲明
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