Processing technology of rice noodles

A processing technology and rice noodle technology, applied in food drying, food science, food heat treatment, etc., can solve the problems of poor taste, low water content of rice noodle, broken rice noodle, etc., to achieve convenient and fast cooking and shorten cooking The effect of reducing time and sliver breakage rate

Active Publication Date: 2017-05-31
GUIZHOU MAOGONG RICE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the aging time of rice noodles is longer, the water content of the rice noodles processed like this is lower, and when cooking and eating, it takes a long time to cook, which does not meet the requirements of current consumers to eat quickly
If the aging time is shortened and the water content of rice noodles is increased, though the cooking time is shortened, which meets the requirements of consumers for fast eating, this rice noodles are prone to breakage during cooking, and the mouthfeel will also deteriorate, thereby affect consumer consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the first step: the rice is placed in the elutriation device for elutriation, the rice is placed in the elutriation barrel, and the rice is rinsed with flowing water with a water pressure of 0.4 MPa in the water pipe to make the bran in the rice Impurities such as skin and bran powder flow out with the water.

[0020] The second step: Soak the cleaned rice in the first step. The water absorbed by the outer layer of the rice grains penetrates into the center through soaking, so that the structure of the rice grains is loose, and the water inside and outside is even. The soaking time is 2.5 hours.

[0021] Step 3: Grind the soaked rice to prepare rice milk, and filter the rice milk through a 60-mesh vibrating sieve.

[0022] Step 4: Put the rice milk into the steamer for steaming. The rice milk is evenly coated on the canvas conveyor belt of the steamed flour machine, and then cooked at high temperature to form a uniform thickness of noodle skin.

[0023] ...

Embodiment 2

[0027] Embodiment 2: The difference from Example 1 is only that: the aged vermicelli is subjected to cold treatment, and the vermicelli is placed in water to make the vermicelli absorb water, so that the moisture content of the vermicelli reaches 53%, and then the vermicelli is placed in a refrigerated device, The temperature of the refrigerator was controlled at -5°C and left for 50 minutes.

Embodiment 3

[0028] Embodiment 3: The difference from Example 1 is only that the aging vermicelli is subjected to cold treatment, and the vermicelli is placed in water to make the vermicelli absorb water, so that the moisture content of the vermicelli reaches 60%, and then the vermicelli is placed in a refrigeration device, The temperature of the refrigerator was controlled at -1°C and left for 60 minutes.

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PUM

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Abstract

The invention discloses a processing technology of rice noodles. The processing technology comprises the following steps of: step I: washing rice; step II: soaking the washed rice, wherein the soaking time is 2-3 hours; step III: grinding the soaked rice for preparing rice pulp, and filtering the rice pulp through a 50-60-mesh vibrating screen; step IV: putting the filtered rice pulp into a sheet jelly steaming machine for steaming so as to form sheet jelly with uniform thickness; step V: baking the steamed sheet jelly, and controlling the baking temperature to be 40-65 DEG C, wherein the water ratio is 35-38%; step VI: ageing the baked sheet jelly, wherein the ageing time is 1.5-2 hours; and step VII: cutting the aged sheet jelly through a cutting device so as to form finished products of rice noodles. The processing technology also comprises a step of performing cold treatment on the sheet jelly, which is set between the step VI and the step VII, controlling the water ratio of the sheet jelly to be 45-60%, and enabling the sheet jelly to be placed in the environment with the temperature being minus 10 DEG C to minus 1 DEG C for 40-60 minutes; and therefore, the boiling time of the rice noodles is shortened, and besides, the mouth feel is also good.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a rice flour processing technology. Background technique [0002] Rice noodles are strip-shaped and silk-shaped rice products made from rice as raw material through processes such as soaking, cooking, and layering. The existing rice noodle processing technology is: elutriating—soaking—refining—cooking—drying—aging—cutting, and finally forming the finished rice noodle. But, because the aging time of rice noodles is longer, the water content of the rice noodles processed like this is lower, and when cooking edible, needs longer time to cook, does not meet the requirement of present consumer's quick consumption. If the aging time is shortened and the water content of rice noodles is increased, though the cooking time is shortened, which meets the requirements of consumers for fast eating, this rice noodles are prone to breakage during cooking, and the mouthfeel will also deteriorate,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/00
CPCA23V2002/00A23V2300/10A23V2300/24
Inventor 周建华王庆忠涂祥洪杨敏
Owner GUIZHOU MAOGONG RICE IND
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