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Manufacturing method of fragrant coix seed noodle

A production method, the technology of coix seed rice, applied in food science, food preservation, application, etc., can solve the problems of unreasonable frying process, poor fragrance, and inability to store for a long time, so as to achieve good color, strong fragrance, and improved taste Effect

Inactive Publication Date: 2019-03-05
贵州薏米阳光产业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the unreasonable frying process of barley fragrant noodles, its fragrance is poor, and it cannot be preserved for a long time

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The present invention is further described below in conjunction with specific embodiment:

[0017] A kind of preparation method of barley rice fragrant noodles of the present invention, comprises the following steps:

[0018] (1) Screening: screen the full-grained barley and remove impurities through secondary vibration;

[0019] (2) Cleaning: put the coix seed into the rice washing machine for cleaning;

[0020] (3) Drying: the cleaned barley enters the dryer for drying, wherein the drying temperature of the dryer is 50-70°C, and the barley is dried until the barley is dehydrated by 10-20%;

[0021] (4) Cooling: let the barley be naturally cooled to room temperature;

[0022] (5) Color sorting: select barley rice with consistent fineness;

[0023] (6) Stir-fry: put the coix seed in a closed wok for frying, wherein the temperature of the wok is controlled at 150-160°C, and fry for half an hour until the appearance of the barley is slightly yellow;

[0024] (7) Grind...

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PUM

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Abstract

The invention discloses a manufacturing method of a fragrant coix seed noodle. The manufacturing method comprises following steps: (1) screening: picking plump coix seeds and vibrating the coix seedsto remove impurities; (2) washing: washing coix seeds in a rice washing machine; (3) drying: drying washed coix seeds in a drying machine, wherein the drying temperature is 50 to 70 DEG C, and the drying is stopped when 10 to 20% of water of the coix seed is removed; (4) cooling the coix seeds to the room temperature; (5) frying: frying coix seeds in an enclosed fry pan for an half hour at a temperature of 150 to 160 DEG C until the color of the appearance of the coix seeds becomes light yellow; (6) milling; and (7) packaging. The provided fragrant coix seed noodle has a good color and rich fragrance, and due to the nitrogen package, the shelf life is prolonged.

Description

technical field [0001] The invention relates to a method for preparing barley-rice fragrant noodles, which belongs to the technical field of barley-rice food. Background technique [0002] Coix seed rice, also known as coix seed, coix seed, coix rice, coix seed rice, coix seed, medicinal corn, etc. The nutritional value of barley is very high. Barley contains protein, fat, carbohydrates, crude fiber, mineral calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, starch, leucine, arginine, lysine Nutrients such as acid, tyrosine, fatty acid, coix seed, coix seed oil, sitosterol, alkaloids and eight essential amino acids for human body. Among them, the content of protein, fat and vitamin B1 is much higher than that of rice. Traditional Chinese medicine believes that barley is cool in nature, sweet and light in taste, and enters the spleen, stomach, and lung meridians. It has the effects of diuresis and dampness, invigorating the spleen and stomach, clearing lung heat, a...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L3/3418A23L5/10
CPCA23L7/198A23L3/3418A23L5/10A23V2002/00A23V2250/124
Inventor 陈天兵
Owner 贵州薏米阳光产业开发有限责任公司