Steamed vermicelli roll manufacturing method and low-temperature fine rice milk grinding machine

A technology for pulping and rice rolls, applied in food preparation, cocoa, grain processing, etc., can solve problems such as high temperature, unfavorable taste of rice rolls, premature rice milk precursor, etc.

Inactive Publication Date: 2015-04-22
黄越通
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional process, during the rice grinding process, due to the relatively high speed of motion between the grinding disc and the rice, and between the grinding disc and the grinding disc, there will also be greater friction, which will generate higher temperatures, resulting in Prematureness of the rice milk precursor is eliminated, which is not conducive to the final taste of rice rolls

Method used

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  • Steamed vermicelli roll manufacturing method and low-temperature fine rice milk grinding machine
  • Steamed vermicelli roll manufacturing method and low-temperature fine rice milk grinding machine
  • Steamed vermicelli roll manufacturing method and low-temperature fine rice milk grinding machine

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preparation example Construction

[0041] The method for preparing rice rolls of the present invention includes the steps:

[0042] Rice washing; low temperature soaking rice; low temperature grinding; adding flour; dilution; steaming; forming.

[0043] Among them, the rice soaking step is to soak the rice in the cold storage temperature, which can ensure that the rice absorbs enough moisture while ensuring its low temperature;

[0044] In the low-temperature refining step, ice and / or ice water are added to the grinding disc during the rice grinding process to achieve the cooling effect.

[0045] In the process of grinding rice with the grinding disc, a relatively high relative movement speed will occur between the grinding disc and the rice, between the grinding disc and the grinding disc, and will also produce greater friction. This friction will generate a higher temperature, which may reach 30-50 ℃, the local instantaneous temperature can exceed 70℃. The high temperature generated during the refining process will c...

Embodiment 1

[0049] Rotation speed of the grinding disc s, the distance between the grinding discs D (mm), the inclination angle of the grinding disc θ, the rice soaking time t, the current average temperature T, the rice adding rate p, the average narrow end outer diameter of the rice d;

[0050] The diameter of crushed ice is similar to that of rice grains and is in the millimeter level. In this embodiment, the size of crushed ice is usually 2 to 4 mm. The smaller size is classified as ice water, and the larger size of homing ice cubes can be compared with rice grains in the grinding process. Contact with each other to achieve the best cooling effect, the adding rate Q1 (grams per second), the ice cube cooling effect is the second, the adding rate Q2, the ice water cooling effect is the second, the cooling rate is the fastest, and the adding rate Q3.

[0051] When d <1.2 and t When <1.5h, the grinding diameter of the rice grains is small and the soaking time of the rice grains is short. At thi...

Embodiment 2

[0071] Example 2 is similar to Example 1. The difference is that in the preparation step of rice rolls, the step of refining is specifically, namely:

[0072] Rice washing; low-temperature soaking rice; low-temperature refining; secondary refining; adding flour; dilution; steaming; forming.

[0073] In the secondary refining in the step, a small amount of crushed ice can be added to keep the temperature low.

[0074] The setting of the secondary refining step can grind the rice slurry for the initial grinding more delicately. More preferably, if a stone mill is used as the main grinding body for the secondary grinding, the trace elements in the rice slurry can be increased.

[0075] A device for refining the steps described in the second embodiment of the above-mentioned intestine powder preparation method, that is, a low-temperature fine refiner, includes a water adding structure, a first refining structure, a second refining structure, and a power structure.

[0076] The water adding ...

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Abstract

The invention provides a steamed vermicelli roll manufacturing method and a low-temperature fine rice milk grinding machine. The steamed vermicelli roll manufacturing method includes the steps that rice is washed clean; the rice is soaked in a low-temperature environment; rice milk is generated through rice grinding in the low-temperature environment; starch is added into the rice milk, the starch and the rice milk are stirred to form mixed rice milk; water is added into the mixed rice milk for dilution to form pre-made rice milk; the pre-made rice milk is placed in a steamer to be heated till the rice milk is fully steamed, and steamed vermicelli rolls are formed; by means of a forming technology, the steamed vermicelli rolls are shaped into expected shapes. The method is characterized in that during rice milk grinding, crushed ice and/or ice cakes and/or ice water are/is added into a millstone. By means of the low-temperature rice milk grinding mode, the situation that temperature is too high and accordingly the rice milk is heated when the rice is ground is avoided, the situation that rice milk precursors become early steamed is prevented, and the taste of the steamed vermicelli rolls is better.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing rice rolls and a low-temperature fine refiner. Background technique [0002] Rice products, especially rice noodles, rice noodles and rice noodles, have a long history in China. In the southern rice area of ​​China, due to the convenience of materials, rice products have become popular among the public. However, as the north-south culture blends and spreads, the north People have also begun to accept, adapt and love various rice products. Rice products have become foods throughout the country and even the world. [0003] Rice noodles are made into thin slices of rice noodles and eaten with fillings or dipping sauces. The evaluation criteria for rice noodles are more subjective. Generally speaking, it is delicious, delicate and smooth, and a little tough. Especially the drawer type rice rolls, mainly to taste the taste of rice rolls and the taste of dip. The taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29B02C7/11B02C7/12A23L7/10A23L33/00
CPCB02C7/11B02C7/12
Inventor 黄越通
Owner 黄越通
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