Production method of fresh cassava wet rice flour

A production method and fresh cassava technology are applied to the production field of fresh cassava wet rice flour, which can solve the problems of single taste and poor toughness of rice flour, and achieve the effects of good taste, sufficient toughness, and not easy to regenerate and age.

Inactive Publication Date: 2019-11-22
广西农村投资集团农产商务服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of production method of fresh cassava wet rice flour, thereby overcome the shortcoming of single mouthfeel and poor toughness of rice flour

Method used

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  • Production method of fresh cassava wet rice flour
  • Production method of fresh cassava wet rice flour
  • Production method of fresh cassava wet rice flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A production method of fresh cassava wet rice flour, the technological process is as follows: cassava cleaning → peeling → slicing → crushing → mixing → refining → filter pressing → primary fermentation → ripening and molding → secondary fermentation → packaging → sterilization → cooling. Specifically include the following steps:

[0020] (1) Cassava pretreatment: cassava pretreatment includes cleaning, peeling, and slicing;

[0021] Cleaning: After the cassava has passed the acceptance test, it is added to the washing machine to clean the sediment attached to the surface, and there is no sediment residue visible to the naked eye.

[0022] Peeling: Add the washed cassava into the peeling machine to remove the cassava skin without visible skin residue.

[0023] Slicing: Wash and peel the cassava into a slicer and cut it into thin slices, the thickness of which should be controlled below 1.5mm.

[0024] (2) Refining: Soak the rice in water, and then mix it with fresh ca...

Embodiment 2

[0030] A production method of fresh cassava wet rice flour, the technological process is as follows: cassava cleaning → peeling → slicing → crushing → mixing → refining → filter pressing → primary fermentation → ripening and molding → secondary fermentation → packaging → sterilization → cooling. Specifically include the following steps:

[0031] (1) Cassava pretreatment: cassava pretreatment includes cleaning, peeling, and slicing;

[0032] Cleaning: After the cassava has passed the acceptance test, it is added to the washing machine to clean the sediment attached to the surface, and there is no sediment residue visible to the naked eye.

[0033] Peeling: Add the washed cassava into the peeling machine to remove the cassava skin without visible skin residue.

[0034] Slicing: Wash and peel the cassava into a slicer and cut it into thin slices, the thickness of which should be controlled below 1.5mm.

[0035] (2) Refining: Soak the rice in water, then mix it with fresh cassav...

Embodiment 3

[0041] A production method of fresh cassava wet rice flour, the technological process is as follows: cassava cleaning→peeling→slicing→drying→crushing→mixing→soaking→refining→press filtration→primary fermentation→ripening and forming→secondary fermentation→packaging→ Sterilization → cooling. Specifically include the following steps:

[0042] (1) Cassava pretreatment: cassava pretreatment includes cleaning, peeling, and slicing;

[0043] Cleaning: After the cassava has passed the acceptance test, it is added to the washing machine to clean the sediment attached to the surface, and there is no sediment residue visible to the naked eye.

[0044] Peeling: Add the washed cassava into the peeling machine to remove the cassava skin without visible skin residue.

[0045] Slicing: Wash and peel the cassava into a slicer and cut it into thin slices, the thickness of which should be controlled below 1.5mm.

[0046] (2) Refining: Soak the rice in water, then mix it with fresh cassava gr...

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PUM

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Abstract

The invention discloses a production method of fresh cassava wet rice flour, wherein the production method includes the following steps: (1) preparing mixed rice milk: mixing fresh cassava slurry andrice milk to obtain mixed rice milk; (2) primary fermentation: carrying out filter pressing on the mixed rice milk, filtering water, then making the water content of dry powder be 50+ / -1%, and then fermenting the rice flour after water filtration for 1-5 h; (3) cooking and molding: adding the rice flour after primary fermentation into a self-cooked machine, extruding and molding; (4) secondary fermentation: fermenting the cooked and molding rice flour for 5-12 h, and controlling the fermentation temperature at 25-30 DEG C; and (5) packaging, sterilization and cooling. The production method ofthe fresh cassava wet rice flour adopts cassava and rice as the main raw materials and performs fermentation for multiple times in the preparation process; and the prepared rice flour has sufficient toughness and good taste, does not easily get uncooked and aged, and has good cooking performance.

Description

technical field [0001] The invention relates to the field of food production, in particular to a production method of fresh cassava wet rice flour. Background technique [0002] Rice noodles, a Chinese specialty snack, are very popular delicacies in southern China. Rice noodles are strip-shaped and silky rice products made from rice through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. 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 fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and tasty, and is deeply loved by consumers (especially southern consumers). favorite. There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/10
CPCA23L19/11A23L7/107
Inventor 谭冠宁何忠覃辉跃周宾
Owner 广西农村投资集团农产商务服务有限公司
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