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Making method of black fragrant rice fine dried noodles

A production method and technology of black fragrant rice, applied in cocoa, grain processing, food science, etc., can solve the problem of low nutritional value of dried noodles, achieve the effect of good rice quality and long planting history

Inactive Publication Date: 2021-05-04
湄潭县窑香米业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention intends to provide a method for making black fragrant rice noodles to solve the problem of low nutritional value of the current dried noodles

Method used

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  • Making method of black fragrant rice fine dried noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of black fragrant rice vermicelli, comprises the following steps:

[0026] Step 1. Material selection: Select 4kg of high-quality black fragrant rice, wash it once with clean water, and stir it in a fixed direction when cleaning it, and do not knead it.

[0027] Step 2. Soaking: Put the black fragrant rice cleaned in step 1 into the mountain spring water for soaking. When soaking the black fragrant rice, first use mountain spring water at a temperature of 35°C to soak for 5 hours, then take out the black fragrant rice and use it again after changing the temperature Soak in mountain spring water at 35°C for 5 hours.

[0028] Step 3. Refining: Put the soaked black fragrant rice into the all-in-one refining and mixing machine for refining until all the black fragrant rice is ground into rice pulp;

[0029] Step 4, mixing materials: select 50kg of high-quality wheat flour and put it into the all-in-one refining and mixing machine, then add 40g ...

Embodiment 2

[0034] A kind of preparation method of black fragrant rice vermicelli, comprises the following steps:

[0035] Step 1. Material selection: Select 6kg of high-quality black fragrant rice, wash it twice with clean water, and stir it in a fixed direction when cleaning it, and do not knead it.

[0036] Step 2. Soaking: Put the black fragrant rice cleaned in step 1 into mountain spring water for soaking. When soaking the black fragrant rice, use mountain spring water at a temperature of 40°C to soak for 7 hours, then take out the black fragrant rice and use it again after changing the temperature Soak in mountain spring water at 40°C for 7 hours.

[0037] Step 3. Refining: Put the soaked black fragrant rice into the all-in-one refining and mixing machine for refining until all the black fragrant rice is ground into rice pulp;

[0038] Step 4, mixing materials: select 65kg of high-quality wheat flour and put it into the all-in-one refining and mixing machine, then add 50g of edible...

Embodiment 3

[0043] A kind of preparation method of black fragrant rice vermicelli, comprises the following steps:

[0044] Step 1. Material selection: Select 5kg of high-quality black fragrant rice, wash it twice with clean water, and stir it in a fixed direction when cleaning it, and do not knead it.

[0045] Step 2. Soaking: Put the black fragrant rice cleaned in step 1 into the mountain spring water for soaking. When soaking the black fragrant rice, use mountain spring water at a temperature of 38°C to soak for 6 hours, then take out the black fragrant rice and use it again after changing the temperature Soak in mountain spring water at 38°C for 6 hours.

[0046] Step 3. Refining: Put the soaked black fragrant rice into the all-in-one refining and mixing machine for refining until all the black fragrant rice is ground into rice pulp;

[0047] Step 4, mixing materials: select 60kg of high-quality wheat flour and put it into the all-in-one refining and mixing machine, then add 45g of ed...

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Abstract

The invention discloses a making method of black fragrant rice fine dried noodles and belongs to the technical field of noodle processing. The making method comprises the following steps: material selection: selecting high-quality black fragrant rice, and performing cleaning with clear water; soaking: soaking the cleaned black fragrant rice in mountain spring water; pulping: putting the soaked black fragrant rice into a pulping and stirring integrating machine for pulping until all the black fragrant rice is ground into rice milk; mixing: selecting 50-65kg of high-quality wheat flour, putting the selected high-quality wheat flour into the pulping and stirring integrating machine, then adding dietary alkali and water into the rice milk, performing uniform mixing, and then stirring the rice milk and the wheat flour until the rice milk and the wheat flour are uniformly stirred; processing: putting the uniformly stirred wheat flour into a curing machine for curing, then taking out the wheat flour, and pressing the wheat flour into noodles; noodle discharging: putting the pressed flour in the step 5 into a noodle discharging machine, and performing noodle discharging to obtain primary fine dried noodles; and finished product obtaining: drying the primary fine dried noodles, then cutting the dried noodles into proper lengths, and finally, packaging the dried noodles. The scheme solves the problem of low nutritional value of the existing fine dried noodles.

Description

technical field [0001] The invention relates to the technical field of noodle processing, in particular to a method for making black fragrant rice noodles. Background technique [0002] Vermicelli is a kind of handmade pasta that is white, light, tough, durable and boilable. There are round and thin ones, as well as wide and flat ones. Vermicelli has always been the main favorite of people because of its good taste, convenient eating, low price and easy storage. One of the pasta. But vermicelli is mainly to add salt, alkali and water with wheat flour and cut into the dry noodles of certain length through hanging dry red lotus root. But this kind of dried noodles made of wheat flour has limited nutritional value and cannot satisfy the masses who are increasingly pursuing a better quality of life. Therefore, a method for making dried noodles with higher nutritional value is urgently needed. Contents of the invention [0003] The present invention intends to provide a metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/00A21C1/02B02C7/08B02C7/11
CPCA21C1/02A23L7/109A23L33/00B02C7/08B02C7/11
Inventor 陈庆模
Owner 湄潭县窑香米业有限责任公司
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