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A production method and technology of dry rice noodles, applied in the food field, can solve the problems of dry rice noodles lack of rice flavor, poor toughness, easy to paste soup, etc., and achieve the effect of flexibility, good taste and smooth texture
Inactive Publication Date: 2014-12-10
GUILIN QUANZHOU MILANXIANG FOOD
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Problems solved by technology
[0003] Traditional dry rice noodles are made by selecting rice, soaking, crushing, forming dough, steaming, pressing and extruding, cooling, and drying. The dry rice noodles made by this method lack rice fragrance and poor toughness. It is easy to paste the soup, and it is easy to break when it is fried
Method used
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Examples
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Effect test
Embodiment 1
[0025] 1. Rice selection and washing;
[0026] 2. Soak in water for 1-1.5 hours in summer and 3-4 hours in winter;
[0027] 3. Refining with a refiner, the size of the slurry is 80-120 mesh;
[0028] 4. Sieve the slurry with a filter press for dehydration, the dehydration rate is 60-65%, and put it into a powder group;
[0029] 5. The powder after dehydration is crushed with a crusher to reach a powder state;
[0030] 6. Add konjac starch with a weight of 9% of the dough and stir evenly to form a dough. The water content of the dough is ≤35-40%;
[0031] 7. Extrude the silk with a self-cooking wire extrusion machine, and put it into a sweating box to sweat and age. The temperature of the sweating box does not exceed 45°C. If the temperature is lower than 10°C, turn on steam to heat;
[0032] 8. Wash the aged rice noodles;
[0033] 9. The loosened rice noodles are dried or packaged after drying to become a finished product.
Embodiment 2
[0035] Repeat Example 1 according to the same steps, but the auxiliary material added is 14% konjac starch.
Embodiment 3
[0037] Repeat Example 1 according to the same steps, but the auxiliary material added is 9% wheat starch.
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Abstract
The invention discloses a manufacturing method of dry rice powder. The method comprises the steps as follows: rice selection, soaking, milk grinding, filter pressing, smashing, accessory adding, rice dough kneading, pressing, threading, aging, loosing and dying processes. Compared with the prior art, the method is characterized by further comprising the milk grinding, stock screening, dewatering, filter pressing and smashing steps. According to the method, after dewatering, an accessory is added, so that compared with conventional dry rice powder, the manufactured dry rice powder is white and bright in surface, flexible in texture, not prone to be burnt by poaching and uneasy to break by dry cooking; and compared with fresh wet rice powder, the dry rice powder is smooth in texture, fragrant, flavorful and good in taste.
Description
technical field [0001] The invention relates to the field of food, in particular to dry rice flour and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the accelerated pace of work, people's dietary structure is also undergoing tremendous changes, and the variety of food is constantly increasing. High-quality dry rice noodles are white and crystal clear, tough, smooth, tender, thin, and fragrant. And well-known at home and abroad, dry rice noodles and vermicelli are popular because of their convenient use, delicious taste, and various eating methods (fried, soup, steamed, and cold). [0003] Traditional dry rice noodles are made by selecting rice, soaking, crushing, forming dough, steaming, pressing and extruding, cooling, and drying. The dry rice noodles made by this method lack rice fragrance and poor toughness. It is easy to paste the soup, and it is easy to break when fried. Contents of the invention ...
Claims
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Application Information
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