Method for preparing long grain rice vermicelli from new rice

Abstract

The invention discloses a method for preparing long grain rice vermicelli from new rice. The method comprises the following steps: preparing new rice materials; cleaning and soaking the materials once by flowing spring; pulping; dewatering; mixing by high-temperature steam; extruding and molding; cooling; steaming; washing and molding; drying; and forming the product. According to the method, the yield can be improved without adding any starch auxiliary material additive, the method is short in flow elapsed time, high in production efficiency and free of pollution in production process, and the produced product is free of pollution and impurity. The long grain rice vermicelli produced by the technique disclosed by the invention is even in thickness, still and transparent in rice color and luster, fresh and smooth in mouthfeel, and non-stick on teeth; compared with the vermicelli processed by old rice, the prepared long grain rice vermicelli is more abundant in nutrient, more pleasant in mouthfeel, stronger in rice smell, and pink and bright in color as the rice; high-quality food is provided for modern people, production close to original ecology is achieved, special high-quality production of normal food is also achieved, industrial transformation and upgrading development of the long grain rice vermicelli are promoted and accelerated, upgrading and updating are promoted, and the method well adapts to high-quality pursuits of modern people on food.

Description

technical field [0001] The invention relates to the field of noodle products, in particular to a method for making row rice noodles from new rice. Background technique [0002] Xinxing County, located in the southwest of Guangdong Province, is the hometown of Master Huineng, the sixth patriarch of Zen Buddhism in China. Xinxing County Huifeng Pai Rice Noodles Co., Ltd. was established in 1998, mainly producing Xinxing Pai Rice Noodles. Xinxing Pai Rice Noodles is an ancient and traditional Xinxing specialty. It is said that it has a history of thousands of years. In 2012, it was recognized as a geographical indication product by the country (Announcement No. 88 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China in 2014). Xinxing Pai Rice Noodles have good edible properties, have been widely promoted in the market, and have a long history of export. [0003] The traditional production technology of emerging ri...

AI Technical Summary

Problems solved by technology

[0007] 2. The traditional rice flour production technology needs to add other starch auxiliary materials and rinse agents to cooperate with the production

With aged rice as the main ingredient, the quality of the rice changes due to the long aging time of the aged rice, and the quality is not guaranteed. It needs heavy rinsing or bleaching and decontamination treatment with a rinsing agent, so the rice pink produced is miscellaneous and impenetrable. The loss of rice fragrance is large, which is not suitable for modern people's pursuit of high-quality food

[0008] At the same time, the traditional rice flour production technology has a low yield rate, and it is often necessary to add other starch auxiliary materials to improve the low yield rate and solve problems such as insufficient toughness.

[0009] 3. Each process takes a lot of time and the production efficiency is relatively low