Method for producing dried rice noodles

Abstract

Compared with the prior art, a method for producing dried rice noodles disclosed by the invention comprises the steps of: acquiring a raw material for preparing rice noodles; cleaning the raw materialof rice noodles, and draining water; carrying out soaking, to be specific, selecting purified water 3-6 times as heavy as the raw material of rice noodles, putting the purified water into a container, and heating to 48-52 DEG C; pouring the drained raw material of rice noodles into the container, soaking for 30-36 hours, taking out and draining; carrying out crushing, to be specific, adding phosphate starch which is 3-3.2% by weight of the raw material of rice noodles into the raw material of rice noodles subjected to the soaking step, uniformly stirring, and crushing with a crusher until themixture can pass through a 78- to 82-mesh sieve; heating, through steam, the crushed raw material obtained after crushing treatment to obtain rice paste; and carrying out forming, to be specific, extruding the gelatinized rice paste to obtain wet rice noodles; rubbing to spread the wet rice noodles before baking. Compared with the prior art, the production method of the dried rice noodles has shorted soaking time so that the dried rice noodles are convenient to eat.

Description

technical field [0001] The present application relates to the technical field of food processing, and more specifically, relates to a production and preparation method of dry rice flour. Background technique [0002] Rice noodles are one of the instant foods that are widely loved by people. They are favored by people mainly because of their delicate and smooth taste, rich nutrition, and are suitable for all ages. . There are many kinds of rice noodles, and the production techniques in different places are different, and different places also have different appellations. [0003] According to the moisture content of the final product, roughly can be divided into two classes: the one, dry rice flour, moisture content is generally below 15%; The 2nd, wet rice flour, moisture content is generally more than 30%, in prior art, dry rice flour has shelf life Long, the advantage of being convenient for transportation, yet dry rice noodles must be soaked for a long time before eatin...

AI Technical Summary

Problems solved by technology

[0003] According to the moisture content of the final product, roughly can be divided into two classes: the one, dry rice flour, moisture content is generally below 15%; The 2nd, wet rice flour, moisture content is generally more than 30%, in prior art, dry rice flour has shelf life Long and easy to transport, but dry rice noodles have to go through a long soaking time before eating, which is not convenient for consumers to eat