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Instant rice noodles and its production method

A production method and rice noodle technology, applied in the application, food preparation, food science and other directions, can solve the problems of not meeting the needs of life, single rice noodle raw materials, single nutritional type, etc., and achieve the effect of white appearance, improved nutritional value, and large gaps.

Inactive Publication Date: 2004-01-28
王雪源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant rice noodles are as a kind of food, and its nutritive value is higher, and is easy to use, has been accepted by people, and existing instant rice noodles all adopts rice as raw material to make basically, and this rice noodles raw material is single, and dietary fiber is low, and nutrition There is a single type, and the existing instant rice noodles are made by soaking, grinding, puffing, high-temperature extrusion, cooling and aging, high-pressure cooking, and evacuation and drying. Before eating, they need to be soaked for more than 4 hours before they can be eaten. To reach 30 minutes, it is more complicated to eat, which can no longer meet the needs of modern people's life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, a kind of instant rice noodles and production method thereof, is to take by weighing 75 kilograms of rice, 25 kilograms of mung beans, put into water respectively and soak, the amount of water is preferably not crossed rice, mung beans, soak 4 hours, soak the rice that has soaked Put the mung beans and water into a pulverizer for crushing, sieve and settle the crushed mung beans to obtain mung bean starch, sieve and dry the crushed rice to obtain rice flour, and the sieve used for sieving should be above 70 mesh. , this embodiment uses a 80-mesh sieve, stirs the rice flour and mung bean starch evenly at a temperature of 30°C, puts the stirred rice flour and mung bean starch into a powder leaking machine to form rice flour, and puts the rice flour into a cooking pot Internal cooking, keep the temperature between 98°C, put the cooked rice noodles into the freezer to freeze, keep the temperature between -8°C, freeze for 17 hours, cut the frozen rice noodles, a...

Embodiment 2

[0019] Embodiment 2, a kind of instant rice flour and production method thereof, is to take by weighing 35 kilograms of rice, 65 kilograms of mung beans, put into water and soak, the amount of water is preferably not crossed rice, mung beans, soak for 5 hours, soak the rice, mung beans Mung beans and water are put into a pulverizer to pulverize, and the pulverized mung beans are sieved and precipitated to obtain mung bean starch. The pulverized rice is sieved and dried to obtain rice flour. The sieve of this embodiment is 90 mesh, and the rice flour, mung bean Stir the starch evenly at a temperature of 60°C, put the stirred rice flour and mung bean starch into the powder leaking machine to form rice flour, put the rice flour in a cooking pot and cook, keep the temperature between 105°C, and put the steamed Put the rice noodles into the freezer to freeze, keep the temperature between -9°C, freeze for 18 hours, cut the frozen rice noodles, keep the cut rice noodles at 70°C, and e...

Embodiment 3

[0020] Embodiment 3, a kind of instant rice flour and production method thereof, is to take by weighing 55 kilograms of rice, 45 kilograms of mung beans, put into water and soak, the amount of water is preferably not crossed rice, mung beans, soak 4.5 hours, soak the rice, mung beans Put the mung beans and water into a pulverizer for crushing, sieve and precipitate the crushed mung beans to obtain mung bean starch, and sieve and dry the crushed rice to obtain rice flour. The sieve of this embodiment should be 70 mesh, and the rice flour 1. Stir the mung bean starch evenly at a temperature of 45°C, put the stirred rice flour and mung bean starch into a powder leaking machine to form rice noodles, put the rice noodles in a cooking pot and cook, keep the temperature between 100°C, Put the cooked rice noodles into the freezer to freeze, keep the temperature between -8.5°C, freeze for 17.5 hours, cut the frozen rice noodles, keep the cut rice noodles at a temperature of 55°C, and ev...

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Abstract

The invention discloses a convenient rice flour, including rice flour 35-75%, and mung bean starch 25-65%, made by soaking, smashing, blending, leaking flour, cooking, freezing, cutting, and evacuating to dry. The invention has characters of large gap, white outline, tasty and smooth eating feeling, and convenient edibility. After dipped for 3 minutes by 85-90 degree boiled water, it can be eaten.

Description

1. Technical field [0001] The invention belongs to the technical field of instant food, and in particular relates to instant rice noodles and a production method thereof. 2. Background technology [0002] Instant rice flour is as a kind of food, and its nutritive value is higher, and is easy to use, has been accepted by people, and existing instant rice flour basically all adopts rice to make as raw material, and this rice flour raw material is single, and dietary fiber is low, and nutrition There is a single type, and the existing instant rice noodles are made by soaking, grinding, puffing, high-temperature extrusion, cooling and aging, high-pressure cooking, and evacuation and drying. Before eating, they need to be soaked for more than 4 hours before they can be eaten. To reach 30 minutes, it is more complicated to eat, which cannot meet the needs of modern people's lives. 3. Contents of the invention [0003] The purpose of the present invention is to improve the defic...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L11/00
Inventor 王雪源
Owner 王雪源
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