Gua rice noodle preparation method including three ripening steps and three aging steps

Abstract

The invention discloses a Gua rice noodle preparation method including three ripening steps and three aging steps, and belongs to the grain processing technology in the technical field of processing of agricultural products. The rice noodles comprise the following raw materials in parts by weight: rice 60-80 and corn 20-40. The preparation method comprises the following steps: 1, preparing of the raw materials; 2, grinding into rice flour and corn flour respectively; 3, mixing of the rice flour and corn flour; 4, primary ripening; 5, secondary ripening; 6, third ripening until the noodles are completely ripened; 7, rapid freezing and aging; 8, moistening and aging; 9, steam aging; and 10, cutting. The preparation method has relatively short production period and no impact on environment, without any food additives. By adopting the preparation method, the rice noodles using rice and corn as the raw materials can be prepared, and other rice noodles using rice and other grains (such as millet, red rice, black rice, sorghum, oats, wheat germ, soybean, mung bean, red bean, pea, black bean, purple sweet potato, Chinese yam and potato) as the raw materials can also be prepared.

Description

Technical field

[0001] The invention relates to grain processing technology in the technical field of agricultural product processing, in particular to a three-step ripening and three-step aging hanging rice flour preparation method. Background technique

[0002] Rice noodles are a traditional food for residents in the south of my country. Its texture is flexible and elastic. It will not become mushy when boiled in water, and it will not break easily when fried. For breakfast, dishes can also be prepared. Traditional rice noodles are made of rice, which is made into strip-shaped rice noodles or silk-shaped rice vermicelli. Because the rice raw material needs to be soaked, the production cycle is longer; at the same time, the hygienic indicators in the soaking process are difficult to control, so most of the processed rice noodles have a sour taste, which affects the mouthfeel; Strong, usually need to be cleaned with acidic water to avoid adhesion between rice noodles, so a...