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A kind of processing method of high-quality fresh wet rice noodles

A processing method and high-quality technology, applied in the field of food processing, can solve problems such as unfavorable health of consumers, and achieve the effects of moderate hardness, easy operation and sticky taste.

Active Publication Date: 2022-01-04
YUNCHENG UNIVERISTY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the quality of rice noodles, the prior art is usually to add some chemical additives when making fresh wet rice noodles. Although the addition of these chemical additives can improve the quality of rice noodles to a certain extent, it is not conducive to the health of consumers.

Method used

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  • A kind of processing method of high-quality fresh wet rice noodles

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Effect test

Embodiment 1

[0016] A processing method for high-quality fresh wet rice noodles, comprising the following steps:

[0017] S1, moisten rice: take 100g of indica rice, add water 23.9g to moisten rice for 1.5h, the water content of indica rice after moistening rice treatment is 25%;

[0018] S2, milling: mill the indica rice obtained in S1 with a cyclone mill, pass through a 100-mesh sieve after milling, put it into an electric blast drying oven after sieving, dry it to a moisture content of 6% at 50°C, and then store it in a refrigerator Store in a sealed container at 4°C;

[0019] S3. Rice flour production: Weigh 50g of the indica rice flour obtained in S2, then add 50g and rice water, stir evenly, place in a steamer, steam for 25 minutes after the water boils, take out the powder cake and knead it while it is hot, then use a dough forming machine Roll pressing, and finally use a hydraulic machine to make fresh wet rice noodles, and rice water is a mixture of deionized water and electrolyz...

Embodiment 2

[0021] A processing method for high-quality fresh wet rice noodles, comprising the following steps:

[0022] S1, moistening rice: take 100g of indica rice, add water 17.8g to moisten the rice for 1h, the water content of the indica rice after the treatment of moistening rice is 27%;

[0023] S2, milling: mill the indica rice obtained in S1 by cyclone milling, pass through a 120-mesh sieve after sieving, put it into an electric blast drying oven, dry it at 45°C to a moisture content of 7%, and then store it in the refrigerator Store in a sealed container at 4°C;

[0024] S3. Rice flour production: Weigh 50g of the indica rice flour obtained in S2, then add 50g and rice water, stir evenly, place in a steamer, steam for 20 minutes after the water boils, take out the powder cake and knead it while it is hot, then use a dough forming machine Roll pressing, and finally use a hydraulic pressure machine to make fresh wet rice noodles, and rice water is a mixture of deionized water an...

Embodiment 3

[0026] A processing method for high-quality fresh wet rice noodles, comprising the following steps:

[0027] S1, moistening rice: take 100g of indica rice, add water 20.8g to moisten the rice for 1.2h, the water content of the indica rice after the treatment of moistening rice is 28%;

[0028] S2, milling: the indica rice obtained in S1 is milled with a cyclone mill, passed through a 150-mesh sieve after being milled, put into an electric blast drying oven after sieving, and dried at 40°C to a moisture content of 4%, and then placed in a refrigerator Store in a sealed container at 4°C;

[0029] S3. Rice flour production: Weigh 50g of the indica rice flour obtained in S2, then add 50g and rice water, stir evenly, place in a steamer, steam for 15 minutes after the water is boiled, take out the powder cake and knead it while it is hot, then roll it with a dough forming machine Finally, fresh wet rice noodles are made by using a hydraulic machine, and rice water is a mixture of d...

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Abstract

The present invention proposes a processing method for high-quality fresh wet rice flour, comprising the following steps: S1, moistening the rice: taking a certain quality of indica rice, adding water to moisten the rice until the water content is 25%-35%; S2, grinding the flour: according to Grinding, sieving, and drying are carried out in sequence, and then sealed and stored at 1-28°C; S3, rice flour production: Weigh the indica rice flour obtained by S2 with a certain quality, then add the same quality of rice water, stir evenly, and place In a steamer, boil the water and steam for 5-25 minutes. After taking out the powder cake, knead and press it while it is hot, then roll it, and finally shape it. It is a mixture of deionized water and electrolyzed water with a volume ratio of 1:1 with rice water. The water is either acidic electrolyzed water with pH 2.5‑5.5 and available chlorine concentration (ACC)<15 mg / L or alkaline electrolyzed water with pH 9.5‑11.5. The method for improving the quality of fresh and wet rice noodles of the present invention is simple and easy to operate, more importantly, it is green, environmentally friendly and healthy, and is worthy of popularization and application.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for high-quality fresh wet rice noodles. Background technique [0002] Rice noodles are a very popular delicacy in southern China. It mainly uses rice as the main raw material and is made through processes such as soaking, steaming, and layering. The texture of rice noodles is flexible and elastic. It will not become mushy when boiled in water, and it will not break easily when dry-fried. It is served with various vegetables or soup ingredients for soup or dry-fried. It is smooth and delicious, and is deeply loved by consumers, especially those in the south . Rice noodles include dry rice noodles and wet rice noodles. Wet rice noodles are more popular because of their delicate and smooth taste. High-quality wet rice noodles have the following characteristics: moderate hardness, chewy texture and sticky taste. . In order to improve the quality of ric...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L29/30
CPCA23L7/10A23L29/30
Inventor 刘瑞于章龙孙元琳周素梅
Owner YUNCHENG UNIVERISTY
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