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Preparation method of freshly squeezed rice-flour noodles

A rice flour, freshly squeezed technology, applied in the field of food processing, to achieve the effect of easy processing, improving elasticity and tenacity, and good chewiness

Pending Publication Date: 2021-04-20
新禾大通(无锡)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there are few relevant studies and reports on how to improve the quality of freshly squeezed rice noodles. The purpose of the present invention is to provide a preparation method for freshly squeezed rice noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of freshly squeezed rice noodles, comprising the steps of:

[0038] (1) raw material pretreatment, select the mixed material of early indica rice and early japonica rice as raw material, remove gravel and impurities, add 1.5 times the weight of water, add 0.05% baking soda and 0.1% sodium pyrophosphate by the weight of water , soaked at 40°C for about 6 hours, drained and set aside;

[0039] (2) Pulverize, pulverize the drained mixed material into 100 mesh particles to obtain mixed rice flour for subsequent use;

[0040] (3) fermenting, adding 4% fermented rice flour by weight into the mixed rice flour, mixing evenly and placing it in a container for fermentation at room temperature for 55 hours to obtain a fermented raw rice flour for subsequent use;

[0041] (4) Pre-cooking. Take out the fermented raw rice flour and knead it into balls. The diameter of the balls is about 12cm. Put the balls in boiling water and cook for 4 minutes, remove, drain and...

Embodiment 2

[0046] A preparation method of freshly squeezed rice noodles, comprising the steps of:

[0047] (1) raw material pretreatment, select the mixed material of early indica rice and early japonica rice as raw material, after removing gravel and impurity, add the water of 1.2 times of weight, add the sodium pyrophosphate of 0.08% baking soda and 0.15% by the weight of water , soaked at 42°C for about 5 hours, drained and set aside;

[0048] (2) Pulverize, pulverize the drained mixed material into 110 mesh particles to obtain mixed rice flour for subsequent use;

[0049] (3) fermenting, adding 4.5% fermented rice flour by weight into the mixed rice flour, mixing evenly and placing it in a container for fermentation at room temperature for 60 hours to obtain a fermented uncooked rice flour for subsequent use;

[0050] (4) Pre-cooking. Take out the fermented raw rice flour and knead it into balls. The diameter of the balls is about 13cm. Put the balls in boiling water and cook for 4....

Embodiment 3

[0055] A preparation method of freshly squeezed rice noodles, comprising the steps of:

[0056] (1) raw material pretreatment, select the mixed material of early indica rice and early japonica rice as raw material, remove gravel and impurities, add 1 times the weight of water, add 0.1% sodium bicarbonate and 0.2% sodium pyrophosphate by the weight of water , soaked at 45°C for about 8 hours, drained and set aside;

[0057] (2) Pulverize, pulverize the drained mixed material into 120 mesh particles to obtain mixed rice flour for subsequent use;

[0058] (3) fermenting, adding 5% fermented rice flour by weight into the mixed rice flour, mixing evenly and placing it in a container for fermentation at room temperature for 72 hours to obtain a fermented uncooked rice flour for subsequent use;

[0059] (4) Pre-cooking. Take out the fermented raw rice flour and knead it into balls. The diameter of the balls is about 15cm. Put the balls in boiling water and cook for 5 minutes, remove...

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Abstract

The invention discloses a preparation method of freshly squeezed rice-flour noodles. The preparation method comprises the following steps: raw material pretreating, crushing, fermenting, precooking, tumbling and shaping. According to the invention, through protein modification and starch pre-gelatinization in combination with vacuum tumbling, the product has a fermented flavor, a fine and smooth mouthfeel and better elasticity and toughness under the condition of no need of an aging process, and can be eaten by soup-boiling, dry-mixing or stir-frying.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a preparation method of freshly squeezed rice noodles. Background technique: [0002] Rice noodles are a special diet in southern my country and Southeast Asia. The rice noodles made of rice are flexible and elastic, and they can be boiled in water without sticking to the soup. Stir-fried, smooth and delicious, it is deeply loved by consumers (especially southern consumers). With the development of industrialization, many factories can produce and provide dry rice noodles with a shelf life of 1 to 2 years. However, when using dry rice noodles, they need to be soaked 8 to 12 hours in advance, or boiled directly in hot water for a long time. More troublesome and not easy to taste. [0003] There is another trend in the production of present rice noodles, i.e. pre-packaged fresh-keeping rice noodles. The technique mainly contains antiseptic method and acidification method....

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/10A23L5/10
Inventor 袁凯王华川田莹
Owner 新禾大通(无锡)科技有限公司
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