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Dry rice powder and manufacturing method thereof

A production method and technology of dry rice noodles, applied in food preparation, food science, application, etc., can solve the problems of dry rice noodles lack of rice flavor, poor toughness, easy to paste soup, etc., and achieve flexible texture, good taste, and smooth texture Effect

Inactive Publication Date: 2014-01-01
GUILIN QUANZHOU MILANXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional dry rice noodles are made by selecting rice, soaking, crushing, forming dough, steaming, pressing and extruding, cooling, and drying. The dry rice noodles made by this method lack rice fragrance and poor toughness. It is easy to paste the soup, and it is easy to break when it is fried

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Rice selection and washing;

[0017] 2. Soak in water for 1-1.5 hours in summer and 3-4 hours in winter;

[0018] 3. Refining with a refiner, the size of the slurry is 80-120 mesh;

[0019] 4. Sieve the slurry with a filter press for dehydration, the dehydration rate is 60-65%, and put it into a powder group;

[0020] 5. The powder after dehydration is crushed with a crusher to reach a powder state;

[0021] 6. Add konjac starch with a weight of 9% of the dough and stir evenly to form a dough. The water content of the dough is ≤35-40%;

[0022] 6. Extrude the silk with a self-cooking wire extrusion machine, and put it in a sweating box for sweating and aging. The temperature of the sweating box does not exceed 45°C. If the temperature is lower than 10°C, turn on steam to heat;

[0023] 7. Wash the aged rice noodles;

[0024] 8. The loosened rice noodles are dried or packaged after drying to become a finished product.

Embodiment 2

[0026] Repeat embodiment 1 according to the same steps, but the adjuvant added is 15% konjac starch.

Embodiment 3

[0028] Repeat Example 1 according to the same steps, but the adjuvant added is 9% cornstarch.

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PUM

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Abstract

The invention discloses a manufacturing method of dry rice powder. The method comprises the steps as follows: rice selection, soaking, milk grinding, filter pressing, smashing, accessory adding, rice dough kneading, pressing, threading, aging, loosing and dying processes. Compared with the prior art, the method is characterized by further comprising the milk grinding, stock screening, dewatering, filter pressing and smashing steps. According to the method, after dewatering, an accessory is added, so that compared with conventional dry rice powder, the manufactured dry rice powder is white and bright in surface, flexible in texture, not prone to be burnt by poaching and uneasy to break by dry cooking; and compared with fresh wet rice powder, the dry rice powder is smooth in texture, fragrant, flavorful and good in taste.

Description

technical field [0001] The invention relates to the field of food, in particular to dry rice flour and a preparation method thereof. Background technique [0002] Traditional dry rice noodles are made by selecting rice, soaking, crushing, forming dough, steaming, pressing and extruding, cooling, and drying. The dry rice noodles made by this method lack rice fragrance and poor toughness. It is easy to paste the soup, and it is easy to break when fried. Contents of the invention [0003] The purpose of the invention is to provide a dry rice flour and a preparation method thereof for overcoming the deficiencies in the prior art. The dry rice noodles made by this method have a good taste, a rice fragrance, a flexible and elastic texture, no soup when boiled in water, and are not easy to break when fried. Compared with fresh and wet rice noodles, the texture is fine and smooth, the rice fragrance is strong, and the taste is good. [0004] The invention discloses a preparation...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/117
CPCA23L7/198A23V2002/00A23V2250/5118
Inventor 汪丽
Owner GUILIN QUANZHOU MILANXIANG FOOD
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