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Convenient meat and rice flour noodle and its processing method

A processing method and vermicelli technology, applied in food preparation, food forming, food science and other directions, can solve the problems of limited utilization of millet, waste of food resources, unfavorable food production and sweeping, etc., and achieve great commercial value and gelatinization rate. The effect of improving, increasing income generation and planting motivation

Inactive Publication Date: 2010-05-05
NANFANG FOOD ENG DEV CENT GUANGZHOU CITY GRAIN SCI INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet the nutritional labeling of milled rice is very abundant, and prior art is limited to the utilization of milled rice, can only use it as non-staple food or snack, and this is a great waste of grain resources, and is also unfavorable for the sweeping of grain production. exhibition

Method used

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  • Convenient meat and rice flour noodle and its processing method
  • Convenient meat and rice flour noodle and its processing method
  • Convenient meat and rice flour noodle and its processing method

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specific Embodiment 1

[0033] refer to figure 1 , figure 2 and image 3 , this embodiment includes the following steps:

[0034] Weigh 20Kg milled rice and 5Kg rice with pounds, mix them according to the ratio (4:1), wash them with water to remove impurities, put them in a stainless steel container and soak them in water at room temperature for 3-4 hours, the amount of water is controlled according to the surface of the material All soaked in water shall prevail; then pour the soaked mixed raw materials into the refiner 1 for grinding and pulping, the particle size is between 100-140 mesh and the concentration of the slurry is controlled at 18-22 wave magnesium; Then the vibrating separator 2 is used to separate the coarse fiber and larger impurities in the slurry. The rice milk is sent into the filter press 3 with a screw pump to remove part of the moisture in the rice milk, and the water content of the dehydrated rice flour is preferably between 38% and 40%. The broken and dehydrated rice noo...

specific Embodiment 2

[0037] The characteristics of the present embodiment are: the weight ratio of milled rice and rice is 6:1.

[0038] In the processing method, the temperature control of fermentation and automatic pH value adjustment in step 4) is 27-35°C, the humidity is 65%, and the fermentation time is 4 hours; the specific process conditions for steaming flour twice in step 5) are as follows: squeezed The strips are directly steamed once, steamed with 0.1Mpa saturated steam for 15 minutes, so that the starch in the vermicelli reaches 75%, and the steamed vermicelli is crushed and cooled to 30°C to 45°C for molding; the formed vermicelli is directly Carry out secondary steaming, and steam 8 minutes with the saturated steam of 0.1Mpa, starch starch α is made to reach more than 95%; Step 6) in the aging time preferred range is 1.5 hours; Step 7) in the drying temperature preferred range control is 40 ~50°C, the preferred range of time is 2 hours. All the other are with embodiment 1.

specific Embodiment 3

[0039] The characteristics of the present embodiment are: the weight ratio of milled rice and rice is 8:1.

[0040]In the processing method, the temperature control of fermentation and automatic pH value adjustment in step 4) is 27-35° C., the humidity is 75%, and the fermentation time is 6 hours; the specific process conditions for steaming flour twice in step 5) are as follows: The strips are directly steamed once, steamed with 0.2Mpa saturated steam for 5 minutes, so that the starch in the vermicelli reaches 85%, and the steamed vermicelli is broken and cooled to 30°C to 45°C for molding; the formed vermicelli is directly Carry out secondary steaming, steam 6 minutes with the saturated steam of 0.2Mpa, make starch starch α reach more than 95%; Step 6) in the aging time preferred range is 2.5 hours; Step 7) in the drying temperature preferred range control is 40 ~50°C, the preferred time range is 3 hours.

[0041] In other embodiments of the present invention, the weight ra...

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Abstract

The present invention discloses an instant millet vermicelli and its processing method, It uses millet and rice as the raw materials and is formed according to a special method, and the weight ratio of millet to rice is 4:1-10:1, and the water content of said instant millet vermicelli's final product is less than or equal to 12%. The method includes following steps: mixing and soaking, slurry andseparating, dewatering, regulating pH value, extruding and braising vermicelli firstly, forming and braising vermicelli secondly, aging and water washing, cutting and drying. The present invention solves the technical problems of deep-processing the millet into vermicelli, and meets the people's desire for conveniently eating the little miscellaneous cereals millet. During the whole processing ofpresent invention, it need not add any additives, not only ensuring natural property and pure taste of the product, but also bringing the eaters with health guarantee, and it's a type of environmentalprotection food.

Description

technical field [0001] The invention relates to a pair of instant vermicelli, in particular to an instant milled rice vermicelli and a processing method thereof. It belongs to the technical field of food and food processing. Background technique [0002] Millet is made from shelled millet. Millet belongs to the Gramineae millet. It is mainly produced in the areas along the Great Wall of China and countries such as Russia, Ukraine, India, Iran, Mongolia, etc., and is generally used as small miscellaneous grains. Because most of these production areas belong to developing countries or economically underdeveloped areas, and the industrial development level is relatively backward, therefore, the research on small miscellaneous grains and milled rice is basically still in the field of fried rice, fried rice, sour rice, cakes, millet noodles, steamed buns, and soft rice. Research on the initial processing stage of broomcorn fried noodles and the nutritional value of broomcorn r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23P1/12A23L7/10A23P30/20
Inventor 曾榕兵孙波高浩云卢奕彪
Owner NANFANG FOOD ENG DEV CENT GUANGZHOU CITY GRAIN SCI INST
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