Method for processing fresh fried rice noodles

Abstract

The invention discloses a method for processing fresh fried rice noodles, and belongs to the technical field of food processing. The method comprises the following process steps: taking long-shaped rice as a raw material, roughly crushing and screening, adding water and mixing slurry, crushing the slurry in a superfine grinding manner, steaming slices, cooling, cutting, forming, packaging and the like, wherein a superfine grinding machine is a wet type superfine grinding machine, that is, a colloid mill; and the key point of the process is that the rice slurry after slurry mixing is repeatedly grinded for 1.5-2 minutes inside the colloid mill, so that the diameter of the rice slurry is less than 20 micrometers. The fresh fried rice noodles manufactured by using the method are glittering and translucent in color and tender and smooth in taste. Due to adoption of the method disclosed by the invention, the defects that a great amount of water is used, a great amount of wastewater is generated and the machining time is long because of the rice soaking procedure when the rice is machined in conventional fresh fried rice noodle machining, are overcome, and the method has the characteristics that the production efficiency is high, the production period is short, the raw material utilization rate is high, no wastewater is generated, and the cost is low, and therefore, the method is applicable to industrial production of large scale.

Description

technical field [0001] The invention relates to a processing method of fresh rice noodles, in particular to a method for processing fresh rice noodles with rice as a raw material, and belongs to the technical field of food processing. Background technique [0002] Rice noodles originated in Shahe Town, Guangzhou City in 1860, so it is also called Shahe noodles. It is a common snack ingredient in Guangdong, Guangxi and Southeast Asia. The raw material of rice noodles is rice. Wash and soak the rice, grind it into powder, add water to make it into a paste, steam it in a basket to make it into flakes, and cut it into strips after cooling. The production of rice noodles was initially based on handwork. With the development of economy and trade, rice noodles have realized mechanized production in recent years. [0003] The fresh river noodles currently on the market are processed by the following process: rice raw material, washed rice, soaked for 4 hours with a rice water r...

AI Technical Summary

Problems solved by technology

[0004] There are following deficiencies in the processing of fresh rice noodles by using the above traditional techniques: (1) rice washing requires a large amount of water, and rice washing will cause some nutrients to be lost; (2) the cycle of soaking rice for 4 hours is long; (3) the workload of washing and soaking rice Larger ones require more workers, and the production cost is relatively high; (4) after milling, pass through an 80-mesh sieve and add water to adjust the size of the slurry particles, the fineness is relatively large and uneven, which makes the final product have a strong grainy taste and is not smooth enough

The above deficiencies lead to the fact that the production of rice noodles is still dominated by small workshops, the industrial production is limited, and the product quality is not stable enough, which seriously hinders the expansion of the international market of rice noodles.

Images