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Process for processing rice noodles by semi-wet method

A semi-wet method and rice flour technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, and functions of food ingredients. It can solve the problems of lack of fragrance and inability to feel the taste of rice noodles, etc., to increase the taste Effect

Pending Publication Date: 2021-06-18
ZHENGZHOU DATANG GRAIN MASCH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice noodles are a kind of food material made of rice. The current rice noodles are flexible and elastic. They can't be boiled in water, and they can't be broken when they are fried. Entrance, the existing rice noodles add condiments to ensure the overall taste when eating rice noodles, because rice noodles themselves do not have fragrance, and can not feel the taste of rice noodles when eating

Method used

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  • Process for processing rice noodles by semi-wet method
  • Process for processing rice noodles by semi-wet method

Examples

Experimental program
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Effect test

Embodiment 1

[0021] The semi-wet processing rice flour technique of the present invention comprises the following steps:

[0022] S1: Soak an appropriate amount of rinsed rice in water. When the temperature is lower than 5 degrees, the rice soaking time is 3 hours; when the temperature is higher than 25 degrees, the rice soaking time is 45 minutes; When the temperature is between 10°C and 25°C, the soaking time of rice is 1.2 hours;

[0023] S2: taking out the rice soaked in water and draining;

[0024] S3: pulverizing the drained rice to obtain coarse rice flour;

[0025] S4: Add appropriate amount of mung bean flour and millet flour to the coarse rice flour and stir evenly to obtain mixed rice flour, the ratio of coarse rice flour, mung bean flour and millet flour is 10:1:2;

[0026] S5: Squeeze the mixed rice flour through a flour mill to obtain raw pressed flour;

[0027] S6: Cook the raw pressed flour to obtain cooked rice flour;

[0028] S7: adding an appropriate amount of flavor...

Embodiment 2

[0033] S1: Soak an appropriate amount of washed rice in water. When the temperature is lower than 0-5°, the rice soaking time is 3.5 hours; when the temperature is 30-35°, the rice soaking time is 38 minutes;

[0034] S2: taking out the rice soaked in water and draining;

[0035] S3: pulverizing the drained rice flour to obtain coarse rice flour;

[0036] S4: adding an appropriate amount of mung bean flour to the coarse rice flour and stirring evenly to obtain mixed rice flour, the ratio of coarse rice flour to mung bean flour is 3:2;

[0037] S5: Squeeze the mixed rice noodles through a flour extractor to obtain raw pressed flour;

[0038] S6: boil the raw pressed powder to obtain cooked rice noodles;

[0039] S7: Adding a flavor enhancer with a ratio of 1:500 to the cooked rice flour into the cooked rice flour;

[0040] S8: naturally cool down the cooked rice noodles with flavor enhancer;

[0041] The invention provides a semi-wet method for processing rice noodles. Addi...

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Abstract

The invention provides a process for processing rice noodles by a semi-wet method, which comprises the following steps: S1, soaking a proper amount of washed rice in water; S2, fishing out and draining the rice soaked in the water; S3, crushing the drained rice to obtain coarse rice flour; S4, adding a proper amount of mung bean flour and millet flour into the coarse rice flour, and uniformly stirring to obtain mixed rice flour; S6, squeezing the mixed rice flour through a flour squeezing machine to obtain raw squeezed flour; S7, cooking the raw squeezed flour thoroughly to obtain cooked rice noodles; S8, adding a proper amount of flavor enhancer into the cooked rice noodles, and uniformly stirring; S9, cooling the cooked rice noodles added with the flavor enhancer with ice water; S10, cutting the cooled cooked rice noodles into strips by using a mixed cutter; and delivering finished products. The flavor enhancer is added in the process of making the rice noodles to promote diffusion of rice flavor in the rice, and when the rice noodles are eaten, the rice noodles are smooth and carry faint scent, so that the taste of the rice noodles can be greatly improved.

Description

technical field [0001] The invention relates to the technical field of rice flour production, in particular to a semi-wet method for processing rice flour. Background technique [0002] Rice noodles are a kind of food material made of rice. The current rice noodles are flexible and elastic. They can't be boiled in water, and they can't be broken when they are fried. Entrance, existing rice noodles add condiments when eating to ensure the overall taste when eating rice noodles, because rice noodles themselves do not possess fragrance, and can not feel the taste of rice noodles in eating. [0003] In order to improve the eating mouthfeel of rice noodles and allow eaters to better experience the taste of rice noodles, a semi-wet method for processing rice noodles is needed to solve the above-mentioned technical problems. Contents of the invention [0004] The object of the present invention is to provide a semi-wet method for processing rice noodles, which aims to improve th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L27/00A23L11/00A23L33/10
CPCA23L7/10A23L27/88A23L11/05A23L33/10A23V2002/00A23V2200/15A23V2200/14A23V2200/30
Inventor 唐建松杨士杰
Owner ZHENGZHOU DATANG GRAIN MASCH CO LTD
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