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Manufacturing method of instant dry pure rice flour thread

A production method and technology of rice vermicelli, which is applied in the field of preparation and processing of rice food, can solve problems such as insufficient water absorption and recovery, difficulty in making dried rice vermicelli, and great influence on the taste of rice vermicelli, so as to achieve faster water absorption and softening speed, fine combination , good appearance quality effect

Inactive Publication Date: 2005-10-26
周诒虹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But add additive and nutritive agent in rice flour, correspondingly changed the taste of rice flour; Additive and nutritive agent easily absorb moisture or go bad and cause rice flour to go bad when storing; The processing method has a great influence on the taste of rice noodles; the water absorption recovery after boiling water is not good enough, and the softness is not enough; it is difficult to make dried rice noodles with traditional taste

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] Example 1, select fresh indica rice and select by winnowing, screen to remove impurities such as rice bran and sand grains, wash the rice with water and further remove sand and gravel impurities, and soak the rice in clear water for 2 hours. Use a stone mill to grind the soaked rice into water rice noodles. The average particle size of the water rice noodles is 90 mesh. Use fine gauze to wrap the water rice noodles and lift them to drain the water until they can be controlled into a ball. Use a dough mixer to mix the water rice noodles. and flour the dough. Spread the flour dough into a steamer for steaming. When the flour dough is seven mature, take out the flour dough and put it into the rice flour machine to press rice vermicelli. The pressed rice vermicelli is directly caught by the steamer, and the rice is cut off with a knife when it is full. Vermicelli, replace the steamer, and steam the steamer filled with rice vermicelli until the rice vermicelli is completely ...

Embodiment 2

[0016] Example 2, select the broken rice of indica rice, select by winnowing, screen to remove impurities such as rice bran and sand grains, wash the broken rice with water and further remove sand and gravel impurities, and soak the broken rice in clear water for 2 hours. Grind the soaked broken rice into water rice noodles with a water mill. The average particle size of the water rice noodles is 100 mesh. Wrap the water rice noodles with fine gauze and lift to drain the water. You can also use a pressing plate to remove the water in the water rice noodles. , until it can be kneaded into a ball, use a dough mixer to knead the water rice flour into a flour dough. Spread the flour dough into a steamer for steaming. When the flour dough is eighty mature, take out the flour dough and put it into the rice flour machine to press the rice vermicelli. The pressed rice vermicelli is directly caught by the steamer, and the rice is cut off with a knife when it is full. Vermicelli, replac...

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Abstract

An instant long-thread vermicelli made of rice flour is prepared through immersing in water, grinding, kneading to obtain dough, steaming, shaping, spreading it in steam box, steaming, rinsing in clean water, drying and sterilizing. It is immersed in boiling water for 2-5 min before eaten.

Description

Technical field [0001] The invention relates to the preparation and processing of rice food, in particular to a preparation method of ready-to-cook pure rice vermicelli. technical background [0002] Rice flour food is my country's unique flavor food, especially popular in the south of my country, with a long history of eating, and some well-known food brands have also formed, but its production mostly stays in the manual operation stage. In order to realize the industrialized production of rice flour making and the development of instant instant rice flour food, Chinese patent announcement number: CN1181894A, date of announcement: on May 2nd, 1998, title of invention: "instant rice noodles and preparation method thereof" proposed a kind of Adding additives and nutrients to rice noodles, the production method is to grind the rice, wash it, steam and gelatinize it, press it at 130--160°C to make rice vermicelli, and then rinse and dry it. Dried vermicelli has a longer shelf ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113
CPCY02A40/90
Inventor 周诒虹
Owner 周诒虹
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