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A kind of three-step ripening and three-step aging hanging rice flour preparation method

A mature technology of hanging rice noodles, applied in the field of grain processing, can solve the problems of difficult control of hygiene indicators, sour taste of rice noodles, long production cycle, etc., and achieve the effects of shortening the production cycle, eliminating sour taste, and convenient water content

Inactive Publication Date: 2016-11-23
肖建平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the rice raw material needs to be soaked, its production cycle is longer; at the same time, the hygienic indicators in the soaking process are more difficult to control, so most of the processed rice noodles have a sour taste, which affects the taste; Strong, usually need to be cleaned with acidic water to avoid adhesion between rice noodles, so a large amount of acidic and nutrient-rich wastewater is discharged, affecting the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The three-step ripening and three-step aging hanging rice flour preparation method of the present embodiment is prepared from the following raw materials in parts by weight: rice 60, corn 40; its preparation method is as follows:

[0026] (1) Flour milling: above-mentioned rice and corn are pulverized respectively, cross 80 mesh sieves, get rice flour and corn flour, for subsequent use;

[0027] (2) Combined flour: mix the reserved rice flour and corn flour, stir evenly, and become mixed flour; then add water according to 1.5 times the weight of the mixed flour, stir into a powder slurry, and set aside;

[0028] (3), the first ripening: the spare powder mud is placed in the cooking extruder, and the extrusion first ripening is carried out, and its steam pressure is 0.13Mpa, and the heating time is 4min, and the preliminary ripening powder mud; then, extruded into the first ripe vermicelli ( Its ripening degree is 40%), standby; In the preliminary ripening process, while...

Embodiment 2

[0036] The three-step ripening and three-step aging hanging rice flour preparation method of the present embodiment is prepared from the following raw materials in parts by weight: rice 80, corn 20; its preparation method is as follows:

[0037] (1) Flour milling: above-mentioned rice and corn are pulverized respectively, cross 80 mesh sieves, get rice flour and corn flour, for subsequent use;

[0038] (2) Combined flour: mix the reserved rice flour and corn flour, stir evenly, and become mixed flour; then add water according to 0.8 times the weight of the mixed flour, stir to form a powder slurry, and set aside;

[0039] (3), the first ripening: the spare powder mud is placed in the cooking extruder, and the extrusion first ripening is carried out, and its steam pressure is 0.13Mpa, and the heating time is 4min, and the preliminary ripening powder mud; then, extruded into the first ripe vermicelli ( Its ripening degree is 40%), standby; In the preliminary ripening process, wh...

Embodiment 3

[0047] The three-step ripening and three-step aging hanging rice flour preparation method of the present embodiment is prepared from the following raw materials in parts by weight: 70% rice and 30% corn; the preparation method is as follows:

[0048] (1) Flour milling: above-mentioned rice and corn are pulverized respectively, cross 80 mesh sieves, get rice flour and corn flour, for subsequent use;

[0049] (2) Combined flour: mix the reserved rice flour and corn flour, stir evenly, and become mixed flour; then add clear water according to 1.2 times the weight of the mixed flour, stir into powder slurry, and set aside;

[0050] (3), the first ripening: the spare powder mud is placed in the cooking extruder, and the extrusion first ripening is carried out, and its steam pressure is 0.13Mpa, and the heating time is 4min, and the preliminary ripening powder mud; then, extruded into the first ripe vermicelli ( Its ripening degree is 40%), standby; In the preliminary ripening proce...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23P30/25A23P30/20
CPCA23L7/198A23P30/20A23V2002/00A23V2300/16A23V2300/24
Inventor 肖建平
Owner 肖建平
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