Fresh-locked rice noodle raw material treatment process

A technology for raw material processing and fresh rice noodles, applied in food heat treatment, food science and other directions, can solve the problems of poor quality and poor taste of locked fresh rice noodles, and achieve easy operation of processing technology, not easy to break, reduce starch content and The effect of average particle size

Inactive Publication Date: 2021-09-17
广西觉味之城食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above shortcomings, the invention discloses a process for processing raw materials of preserved fresh rice noodles, which solves the problems that the quality of preserved fresh rice noodles tends to deteriorate and the taste is not good

Method used

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  • Fresh-locked rice noodle raw material treatment process

Examples

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Embodiment 1

[0026] A process for processing raw materials of fresh-locked rice noodles, comprising the following steps:

[0027] (1) Raw material blending and washing: Weigh the raw materials according to the following parts by weight: 65 parts of early indica rice and 35 parts of late indica rice; sieve the early indica rice and late indica rice to remove impurities and deteriorated rice, and then mix the early indica rice and late indica rice washing with water until the rice washing water becomes clear without turbidity, and then drained to obtain mixed indica rice;

[0028] (2) Soaking: Soak the mixed indica rice obtained in step (1) in water at a temperature of 22°C for 4 hours; when soaking the mixed indica rice in water, change the water every hour;

[0029] (3) Refining: Soak the mixed indica rice treated in step (2) in water at a temperature of 45°C for 1.5 hours, then dry it with hot air to control its water content to 44%, and pass the mixed indica rice through 120 mesh after r...

Embodiment 2

[0035] A process for processing raw materials of fresh-locked rice noodles, comprising the following steps:

[0036] (1) Raw material blending and washing: Weigh the raw materials according to the following parts by weight: 70 parts of early indica rice and 30 parts of late indica rice; sieve the early indica rice and late indica rice to remove impurities and deteriorated rice, and then mix the early indica rice and late indica rice washing with water until the rice washing water becomes clear without turbidity, and then drained to obtain mixed indica rice;

[0037] (2) Soaking: Soak the mixed indica rice obtained in step (1) in water at a temperature of 20°C for 5 hours; when soaking the mixed indica rice in water, change the water every hour;

[0038] (3) Refining: Soak the mixed indica rice treated in step (2) in water at a temperature of 40°C for 2 hours, then dry it with hot air to control its water content to 40%, and pass the mixed indica rice through 120 mesh after ref...

Embodiment 3

[0044] A process for processing raw materials of fresh-locked rice noodles, comprising the following steps:

[0045] (1) Raw material blending and washing: Weigh the raw materials according to the following parts by weight: 75 parts of early indica rice and 25 parts of late indica rice; sieve the early indica rice and late indica rice to remove impurities and deteriorated rice, and then mix the early indica rice and late indica rice washing with water until the rice washing water becomes clear without turbidity, and then drained to obtain mixed indica rice;

[0046] (2) Soaking: Soak the mixed indica rice obtained in step (1) in water at a temperature of 25°C for 2 hours; when soaking the mixed indica rice in water, change the water every hour;

[0047] (3) Refining: Soak the mixed indica rice treated in step (2) in water at a temperature of 50°C for 2 hours, then dry it with hot air to control its water content to 50%, and pass the mixed indica rice through 120 mesh after ref...

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PUM

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Abstract

The invention discloses a fresh-locking rice noodle raw material treatment process. The process comprises the steps of raw material blending, washing, soaking, pulping, blank steaming, sheet extruding, strip pressing and forming, cooking, cooling and strip loosening and the like, and early indica rice and late indica rice are mixed, are put into water to be washed and soaked, and then are subjected to pulping to obtain rice slurry; then steaming and extruding are performed to obtain rice noodle blank sheets; the rice noodle blank sheets are pressed into strips and forming to obtain rice noodles; and finally, the rice noodles are cooked and put into cold water to cool and loosen the noodles. The early indica rice and the late indica rice are mixed according to a certain proportion, so that the prepared fresh-locking rice noodles are good in toughness; meanwhile, the early indica rice and the late indica rice are fully soaked before grinding, so that starch tissues are fully mixed; the rice slurry is dehydrated before being steamed, so that the steamed blanks are easier to form, and the production efficiency is improved; and finally, the rice noodles are cooled and loosened with cold water after being cooked and formed, so that the rice noodles are more sufficient in toughness and convenient to transport.

Description

technical field [0001] The invention belongs to the technical field of rice noodle production and processing, and in particular relates to a process for processing fresh-preserved rice noodle raw materials. Background technique [0002] Rice noodles are a special snack in southern China. In southern China, because rice is abundant, it is more popular. Southerners are used to eating rice, and it is difficult to swallow dry food. Therefore, rice noodles are generally made into noodle soup. The way of eating rice noodles and the preparation of ingredients are different in different parts of the south. The rice noodles in Guizhou are quite spicy, and almost a bowl of soup is red. Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan are both well-known and loved by consumers (especially those in the south). Traditional rice noodles can be stored for a period of time in fresh-locked packaging and sold all over the country. [0003] However, the raw materials are not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/30A23L5/00
CPCA23L7/10A23L5/34A23L5/00A23V2002/00A23V2300/24
Inventor 陶毅唐德江
Owner 广西觉味之城食品科技有限公司
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