Rice noodle preparation method of household rice noodle machine and household rice noodle machine

Abstract

The invention relates to a rice noodle preparation method of a household rice noodle machine and the household rice noodle machine. The rice noodles preparation method of the household rice noodle machine comprises the following steps: a feeding stage, namely driving a screw rod to rotate by a drive system and feeding raw materials into an extrusion grinding cavity by the screw rod; a curing and noodle-extruding stage, namely driving the screw rod to rotate by the drive system, grinding the raw materials by the screw rod, mixing, simultaneously curing the raw materials, and extruding into rice noodles from the ground, crushed, mixed and cured raw materials through a molding die head; and a once warming process, namely heating a extrusion crushing cavity by a heating device before the curing and noodle-extruding stage, so that the temperature of the extrusion crushing cavity ascends to T1, and the range of T1 is 80-110 DEG C, and feeding the rice material into the extrusion grinding cavity for curing after the once warming process is additionally added in the rice noodle preparation process, so that the hardness of the rice material is reduced, and the crushing of the rice material by virtue of a crushing, extruding and molding system in the curing and noodle-extruding stage is facilitated, and forming of the rice noodles are facilitated.

Description

technical field [0001] The invention relates to the field of rice noodle processing machines, in particular to a rice noodle making method for a household rice noodle machine, and also to a household rice noodle machine. Background technique [0002] At present, there are two main methods of making rice noodles on the market. One is wet milling. Generally, the rice is screened to remove impurities, cleaned, soaked, dried, and crushed, and then made into a powder slurry. The slurry is steamed until 6-8 years old, solidified and formed into wet rice noodles, and then blown, cut, loosened, and sterilized by red ultraviolet rays, and then the rice noodles are put into various shaped boxes and dried in a dryer Form rice vermicelli into special-shaped rice vermicelli or directly hang the sterilized wet rice vermicelli into the drying room to dry rice vermicelli. This method has a long production cycle, requires more equipment and occupies a large area. many. [0003] The other i...

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Problems solved by technology

[0003] The other is dry flour milling. Patent CN201011085238.7 discloses a simple rice flour production process. First, early indica rice with amylopectin content of 80% to 85% is selected as raw material, and then the early indica rice is soaked in clear water to make it blurred. The water content reaches 25% to 30%, and then the raw materials are put into a one-step forming rice noodle machine. The raw materials are refined, self-cooked, and extruded to form fresh wet rice noodles. Finally, the fresh rice noodles are aged for more than 1 hour, and the finished product is ready after further drying. In the production process of rice noodles, the cooking heat of rice noodles comes from the heat generated by friction during the process of grinding rice grains by the rice noodle machine, but the friction needs to gradually generate heat, and the cooking temperature cannot be guaranteed for the raw rice noodles that enter the initial stage. Gelatinization, generation of interstarch gels, and rice flour molding all have adverse effects and lead to rice flour waste in the early stage

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