Processing method for high-quality aeronautic convenient hold Luo powder
A high-quality, powder-carrying technology, used in food preparation, food ingredients as taste modifiers, food science, etc., can solve the problems of rice noodles being easily soaked and over-taste, inconvenient in aviation operation, and potential safety hazards, to avoid dissociation. And sublimation, avoid rice noodles breaking, ensure the effect of soft elasticity
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Embodiment 1
[0084] The processing method of high-quality aviation food instant Baoluo powder:
[0085] Step 1: Raw material mixing and beating
[0086] With 80 meshes of rice flour through a sieve, the ash content is controlled below 0.5% and the whiteness is greater than 88%. Add 5% hydroxypropyl distarch phosphate potato starch, 3.5% egg white powder and 4% horseshoe powder, and pass through a high-speed The mixer is mixed for 4 minutes, the stirring blade is a fan-shaped spiral structure, the speed is 36r / min, and then slowly injected into the water within 30s, the water temperature is 25°C, mixed and stirred for 2 minutes, then 1.5% corn oil is added and continued to stir for 5 minutes, and the dough is mixed The moisture content is 39%;
[0087] Step 2: Steam the slices
[0088] Spread the rice flour slurry prepared in step 1 on the steamed sheet canvas to form a thickness of 6 mm, heat and mature with steam, steam the sheet at a pressure of 0.4 MPa, and steam for 2 minutes;
[00...
Embodiment 2
[0110] The processing method of high-quality aviation food instant Baoluo powder:
[0111] Step 1: Raw material mixing and beating
[0112] The 80-mesh rice flour through the sieve, the ash content is controlled below 0.5% and the whiteness is greater than 88%, adding 10% hydroxypropyl distarch phosphate potato starch, 2% egg white powder and 3% water chestnut powder, and passing through the high-speed The mixer is mixed for 4 minutes, the stirring blade is a fan-shaped spiral structure, the speed is 36r / min, and then slowly injected into the water within 30s, the water temperature is 25°C, mixed and stirred for 2 minutes, then 1.5% corn oil is added and continued to stir for 5 minutes, and the dough is mixed Moisture content of 40%;
[0113] Step 2: Steam the slices
[0114] Spread the rice flour slurry prepared in step 1 on the steamed sheet canvas to form a thickness of 10mm, heat and mature with steam, steam the sheet at a pressure of 0.4MPa, and steam for 4 minutes;
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