Processing technology of non-instant rice products

Abstract

The invention discloses a processing technology of a non-instant rice product. The processing technology comprises the following steps: a material preparation step: preparing 50-100 parts by weight of rice, 100-200 parts by weight of purified water, 50-100 parts by weight of wheat starch, 50-100 parts by weight of corn starch and 10-20 parts by weight of edible oil; a pretreatment step: putting rice and water together to be processed into rice milk, adding wheat starch and edible oil into the rice milk, and mixing to form slurry; and a curing step: preheating the flour steaming machine, and uniformly conveying the slurry into the flour steaming machine after the flour steaming machine finishes preheating, so that the slurry is cured into sheet jelly by the steam. When the rice product is produced, the rice flour is firstly subjected to vacuum packaging and then is subjected to steam sterilization, so that the prepared rice flour can be stored for a longer time under the condition that no preservative is added, and on one hand, the defects that the rice product is short in shelf life and easy to deteriorate at normal temperature can be effectively overcome; on the other hand, the effect that the rice products are healthier is achieved, and waste caused by untimely short-term transportation of the rice products can be reduced.

Description

Technical Field

[0001] The invention relates to the technical field of rice product processing, and in particular to a processing technology of a non-ready-to-eat rice product. Background Art

[0002] Fresh rice noodles, also known as wet rice noodles, Qijiang rice noodles, Fuhuan handmade rice noodles, and Guanba handmade rice noodles, are a special delicacy known for their white color, soft texture, tenderness and smoothness. The production process of Qijiang rice noodles is very particular, requiring the use of good rice with full grains and loose rice texture, which is ground into thick, white and delicate rice paste, then steamed into rice skin, and then cut into shreds.

[0003] Chinese patent application No. 201010590488.X discloses a vegetable glutinous rice flour processing process, comprising the following steps: A. Selecting processing raw materials, according to the mass percentage, they are as follows: 80% glutinous rice, 5% spinach, 5% lettuce, 4% green vegetables, 4% carrots, and 2% osmanthus.

[0004] At present, if no preservatives are added during the processing of rice noodles, the shelf life is usually about one day, and it is easy to deteriorate or expire due to untimely transportation. If preservatives are added, the rice noodles are not healthy and nutritious when eaten, and the prepared rice noodles are not chewy enough and have a poor taste. Therefore, it is urgent to design a non-ready-to-eat rice product processing technology to solve the above problems. Summary of the invention

[0005] The object of the present invention is to provide a non-ready-to-eat rice product processing technology to solve the above-mentioned shortcomings in the prior art.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] A non-ready-to-eat rice product processing technology comprises the following steps:

[0008] Preparation steps: prepare 50-100 parts of rice, 100-200 parts of purified water, 50-100 parts of wheat starch, 50-100 parts of corn starch and 10-20 parts of cooking oil by weight;

[0009] Pretreatment step: processing rice and water together to form rice slurry, and adding wheat starch and edible oil to the rice slurry to form slurry;

[0010] Ripening step: preheating the steamer, and after the steamer is preheated, evenly conveying the slurry into the steamer so that the steam matures the slurry into rice noodle skin;

[0011] Cutting step: put corn starch into a funnel trough, sprinkle the corn starch evenly on the cooled rice noodle skin through the funnel trough, and then use a cutting machine to cut the rice noodle skin into rice noodles, and shake off the excess corn starch on the rice noodles after cutting;

[0012] Packaging steps: vacuum pack the rice noodles using a vacuum packaging machine, and then put the packaged rice noodles into a steam sterilizer for sterilization.

[0013] Furthermore, in the material preparation step, rice with normal color and no mildew is selected, the rice bran content is not higher than 0.15%, and the rice moisture content is not higher than 14.5%.

[0014] Furthermore, in the packaging step, the steam used in the steam sterilizer is steam recovered from a rice noodle steamer, and the rice noodles are immediately placed in a cold storage at 4-8° C. for cooling after the sterilization is completed.

[0015] Furthermore, in the ripening step, the time from delivering the slurry to finishing the steaming of each rice noodle skin is controlled within 1.5 minutes.

[0016] Furthermore, in the material preparation step, the edible oil is avocado oil or linseed oil, or a combination of both.

[0017] Furthermore, in the cutting step, the fat content of the corn starch is 0.5%-1%, and the protein content of the corn starch is 1.0%-1.9%.

[0018] Furthermore, in the pretreatment step, the specific method for preparing rice milk comprises the following sub-steps:

[0019] S1: First, the rice is screened to remove impurities, and then the rice is washed;

[0020] S2: Put the washed rice into a stainless steel bucket for soaking for 4-5 hours, and steam the remaining rice;

[0021] S3: The soaked rice and the steamed rice are sent to a grinding machine, and water is continuously added for grinding.

[0022] Further, the ratio of soaked rice to steamed rice is 10:1.

[0023] In the above technical scheme, the present invention provides a non-instant rice product processing technology, which has the following beneficial effects: when producing rice products, the present invention first vacuum packs the rice noodles and then performs steam sterilization, so that the prepared rice noodles can be stored for a longer time without adding preservatives. On the one hand, it can effectively solve the shortcomings of rice products with short shelf life and easy deterioration at room temperature, and on the other hand, it achieves the effect of making the rice products healthier, and can also reduce the waste of rice products caused by untimely short-term transportation; avocado oil and linseed oil are both rich in unsaturated fatty acids, which can prevent the rice noodles from sticking together and make the rice noodles more chewy, and unsaturated fatty acids regulate blood lipids, prevent thrombosis and regulate immunity, thereby increasing the taste and nutritional value of the rice noodles; by recycling steam, not only the sterilization effect of rice products is achieved, but also the energy-saving effect can be achieved, and the production cost of rice noodles is further reduced; when making rice slurry, part of the rice is taken out and steamed, so that the prepared rice noodles will not become hard, thereby ensuring the good taste of the rice noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present invention. For ordinary technicians in this field, other drawings can also be obtained based on these drawings.

[0025] Figure 1 The present invention provides a flowchart of a non-ready-to-eat rice product processing process embodiment. DETAILED DESCRIPTION

[0026] In order to enable those skilled in the art to better understand the technical solution of the present invention, Figure 1 The present invention is further described in detail.

[0027] Example 1

[0028] A non-ready-to-eat rice product processing technology comprises the following steps:

[0029] Preparation steps: preparing 100 parts of rice, 200 parts of purified water, 100 parts of wheat starch, 100 parts of corn starch and 10 parts of edible oil by weight, selecting rice with normal color and no mildew, the rice bran content is not higher than 0.15%, and the rice moisture content is not higher than 14.5%, so as to ensure the quality of the rice and make the prepared rice noodles better in quality;

[0030] Pretreatment step: putting rice and water together to make rice slurry, adding wheat starch and edible oil to the rice slurry to mix to form a slurry, mixing the wheat starch with the rice slurry to make the prepared rice noodles easy to shape, the edible oil is avocado oil, and avocado oil is rich in unsaturated fatty acids, which can prevent the rice noodles from sticking together and make the rice noodles more chewy, and the unsaturated fatty acids regulate blood lipids, prevent thrombosis and regulate immunity, thereby increasing the taste and nutritional value of the rice noodles;

[0031] Ripening step: preheat the steamer to 100°C, and after the steamer is preheated, evenly deliver the slurry to the inside of the steamer so that the steam matures the slurry into rice noodle skins. The time from delivering the slurry to the end of steaming is controlled within 1.5 minutes for each rice noodle skin;

[0032] Cutting step: putting corn starch into a funnel trough, and evenly sprinkling the corn starch on the cooled rice noodle skin through the funnel trough, and then using a cutting machine to cut the rice noodle skin into rice noodles, and shaking off excess corn starch on the rice noodles after cutting to prevent excessive adhesion of corn starch, the fat content of corn starch is 0.5%-1%, and the protein content of corn starch is 1.0%-1.9%;

[0033] Packaging steps: vacuum-pack the rice noodles through a vacuum packaging machine, and then put the packaged rice noodles into a steam sterilizer for sterilization. The rice noodles are first vacuum-packed and then steam-sterilized, so that the prepared rice noodles can be stored for a longer time without adding preservatives. On the one hand, it can effectively solve the shortcomings of rice products with short shelf life and easy deterioration at room temperature. On the other hand, it achieves the effect of making rice products healthier and reduces the waste of rice products caused by untimely short-term transportation. The steam used by the steam sterilizer is steam recovered from a rice steamer. By recycling the steam, not only the effect of sterilizing rice products is achieved, but also the effect of energy saving can be achieved, which further reduces the production cost of the rice noodles. After the sterilization is completed, the rice noodles are immediately placed in a cold storage at 4-8°C for cooling, and the rice noodles are rapidly cooled so that the rice noodles maintain a chewy taste.

[0034] Further, in the pretreatment step, the specific method for preparing rice milk comprises the following sub-steps:

[0035] S1: First, the rice is screened to remove impurities, and then the rice is washed;

[0036] S2: putting the washed rice into a stainless steel barrel for soaking for 5 hours, fully soaking the rice so that the rice absorbs enough water to improve the pulp yield, and steaming the remaining rice. When making rice pulp, take out part of the rice and steam it so that the prepared rice noodles will not become hard, thereby ensuring a good taste of the rice noodles;

[0037] S3: The soaked rice and the steamed rice are sent to a grinder, and water is continuously added for grinding. The ratio of the soaked rice to the steamed rice is 10:1.

[0038] Example 2

[0039] A non-ready-to-eat rice product processing technology comprises the following steps:

[0040] Preparation steps: preparing 100 parts of rice, 200 parts of purified water, 100 parts of wheat starch, 100 parts of corn starch and 15 parts of edible oil by weight, selecting rice with normal color and no mildew, the rice bran content is not higher than 0.15%, and the rice moisture content is not higher than 14.5%, so as to ensure the quality of the rice and make the prepared rice noodles better in quality;

[0041] Pretreatment step: putting rice and water together to make rice slurry, adding wheat starch and edible oil to the rice slurry to mix to form a slurry, mixing the wheat starch with the rice slurry to make the prepared rice noodles easy to shape, the edible oil is avocado oil, and avocado oil is rich in unsaturated fatty acids, which can prevent the rice noodles from sticking together and make the rice noodles more chewy, and the unsaturated fatty acids regulate blood lipids, prevent thrombosis and regulate immunity, thereby increasing the taste and nutritional value of the rice noodles;

[0042] Ripening step: preheat the steamer to 100°C, and after the steamer is preheated, evenly deliver the slurry to the inside of the steamer so that the steam matures the slurry into rice noodle skins. The time from delivering the slurry to the end of steaming is controlled within 1.5 minutes for each rice noodle skin;

[0043] Cutting step: putting corn starch into a funnel trough, and evenly sprinkling the corn starch on the cooled rice noodle skin through the funnel trough, and then using a cutting machine to cut the rice noodle skin into rice noodles, and shaking off excess corn starch on the rice noodles after cutting to prevent excessive adhesion of corn starch, the fat content of corn starch is 0.5%-1%, and the protein content of corn starch is 1.0%-1.9%;

[0044] Packaging steps: vacuum-pack the rice noodles through a vacuum packaging machine, and then put the packaged rice noodles into a steam sterilizer for sterilization. The rice noodles are first vacuum-packed and then steam-sterilized, so that the prepared rice noodles can be stored for a longer time without adding preservatives. On the one hand, it can effectively solve the shortcomings of rice products with short shelf life and easy deterioration at room temperature. On the other hand, it achieves the effect of making rice products healthier and reduces the waste of rice products caused by untimely short-term transportation. The steam used by the steam sterilizer is steam recovered from a rice steamer. By recycling the steam, not only the effect of sterilizing rice products is achieved, but also the effect of energy saving can be achieved, which further reduces the production cost of the rice noodles. After the sterilization is completed, the rice noodles are immediately placed in a cold storage at 4-8°C for cooling, and the rice noodles are rapidly cooled so that the rice noodles maintain a chewy taste.

[0045] Further, in the pretreatment step, the specific method for preparing rice milk comprises the following sub-steps:

[0046] S1: First, the rice is screened to remove impurities, and then the rice is washed;

[0047] S2: putting the washed rice into a stainless steel barrel for soaking for 5 hours, fully soaking the rice so that the rice absorbs enough water to improve the pulp yield, and steaming the remaining rice. When making rice pulp, take out part of the rice and steam it so that the prepared rice noodles will not become hard, thereby ensuring a good taste of the rice noodles;

[0048] S3: The soaked rice and the steamed rice are sent to a grinder, and water is continuously added for grinding. The ratio of the soaked rice to the steamed rice is 10:1.

[0049] Example 3

[0050] A non-ready-to-eat rice product processing technology comprises the following steps:

[0051] Preparation steps: prepare 100 parts of rice, 200 parts of purified water, 100 parts of wheat starch, 100 parts of corn starch and 20 parts of edible oil by weight, select rice with normal color and no mildew, the rice bran content is not higher than 0.15%, and the rice moisture content is not higher than 14.5%, so as to ensure the quality of the rice and make the prepared rice noodles better in quality;

[0052] Pretreatment step: putting rice and water together to make rice slurry, adding wheat starch and edible oil to the rice slurry to mix to form a slurry, mixing the wheat starch with the rice slurry to make the prepared rice noodles easy to shape, the edible oil is avocado oil, and avocado oil is rich in unsaturated fatty acids, which can prevent the rice noodles from sticking together and make the rice noodles more chewy, and the unsaturated fatty acids regulate blood lipids, prevent thrombosis and regulate immunity, thereby increasing the taste and nutritional value of the rice noodles;

[0053] Ripening step: preheat the steamer to 100°C, and after the steamer is preheated, evenly deliver the slurry to the inside of the steamer so that the steam matures the slurry into rice noodle skins. The time from delivering the slurry to the end of steaming is controlled within 1.5 minutes for each rice noodle skin;

[0054] Cutting step: putting corn starch into a funnel trough, and evenly sprinkling the corn starch on the cooled rice noodle skin through the funnel trough, and then using a cutting machine to cut the rice noodle skin into rice noodles, and shaking off excess corn starch on the rice noodles after cutting to prevent excessive adhesion of corn starch, the fat content of corn starch is 0.5%-1%, and the protein content of corn starch is 1.0%-1.9%;

[0055] Packaging steps: vacuum-pack the rice noodles through a vacuum packaging machine, and then put the packaged rice noodles into a steam sterilizer for sterilization. The rice noodles are first vacuum-packed and then steam-sterilized, so that the prepared rice noodles can be stored for a longer time without adding preservatives. On the one hand, it can effectively solve the shortcomings of rice products with short shelf life and easy deterioration at room temperature. On the other hand, it achieves the effect of making rice products healthier and reduces the waste of rice products caused by untimely short-term transportation. The steam used by the steam sterilizer is steam recovered from a rice steamer. By recycling the steam, not only the effect of sterilizing rice products is achieved, but also the effect of energy saving can be achieved, which further reduces the production cost of the rice noodles. After the sterilization is completed, the rice noodles are immediately placed in a cold storage at 4-8°C for cooling, and the rice noodles are rapidly cooled so that the rice noodles maintain a chewy taste.

[0056] Further, in the pretreatment step, the specific method for preparing rice milk comprises the following sub-steps:

[0057] S1: First, the rice is screened to remove impurities, and then the rice is washed;

[0058] S2: putting the washed rice into a stainless steel barrel for soaking for 5 hours, fully soaking the rice so that the rice absorbs enough water to improve the pulp yield, and steaming the remaining rice. When making rice pulp, take out part of the rice and steam it so that the prepared rice noodles will not become hard, thereby ensuring a good taste of the rice noodles;

[0059] S3: The soaked rice and the steamed rice are sent to a grinder, and water is continuously added for grinding. The ratio of the soaked rice to the steamed rice is 10:1.

[0060] Except for the different amounts of edible oil added in Example 1, Example 2 and Example 3, the other parameters are the same, and cooking and tasting tests are performed after storage for 7 days. The detailed results are shown in the following table:

[0061]

[0062] As can be seen from the above table, the non-ready-to-eat rice products were not deteriorated after being stored for 7 days, and the rice noodles prepared in Examples 2 and 3 were not sticky, and the chewiness of Example 2 was better. Therefore, the non-ready-to-eat rice product finally obtained in Example 2 had the best effect.

[0063] The above description is only by way of illustration of certain exemplary embodiments of the present invention. It is undoubted that those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the above drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A non-ready-to-eat rice product processing technology, characterized in that: The following steps are involved: Preparation steps: prepare 50-100 parts of rice, 100-200 parts of purified water, 50-100 parts of wheat starch, 50-100 parts of corn starch and 10-20 parts of cooking oil by weight; Pretreatment step: processing rice and water together to form rice slurry, and adding wheat starch and edible oil to the rice slurry to form slurry; Ripening step: preheating the steamer, and after the steamer is preheated, evenly conveying the slurry into the steamer so that the steam matures the slurry into rice noodle skin; Cutting step: put corn starch into a funnel trough, sprinkle the corn starch evenly on the cooled rice noodle skin through the funnel trough, and then use a cutting machine to cut the rice noodle skin into rice noodles, and shake off the excess corn starch on the rice noodles after cutting; Packaging steps: vacuum pack the rice noodles using a vacuum packaging machine, and then put the packaged rice noodles into a steam sterilizer for sterilization.

2. The non-ready-to-eat rice product processing technology according to claim 1, characterized in that: In the material preparation step, rice with normal color and no mildew is selected, the rice bran content is not higher than 0.15%, and the rice moisture content is not higher than 14.5%.

3. The non-ready-to-eat rice product processing technology according to claim 1, characterized in that: In the packaging step, the steam used in the steam sterilizer is steam recovered from a rice noodle steamer, and the rice noodles are immediately placed in a cold storage at 4-8° C. for cooling after the sterilization is completed.

4. The non-ready-to-eat rice product processing technology according to claim 1, characterized in that: In the ripening step, the time from delivering the slurry to the end of steaming the powder for each rice noodle skin is controlled within 1.5 minutes.

5. The non-ready-to-eat rice product processing technology according to claim 1, characterized in that: In the material preparation step, the edible oil is avocado oil or linseed oil, or a combination of the two.

6. The non-ready-to-eat rice product processing technology according to claim 1, characterized in that: In the cutting step, the fat content of the corn starch is 0.5%-1%, and the protein content of the corn starch is 1.0%-1.9%.

7. The non-ready-to-eat rice product processing technology according to claim 1, characterized in that: In the pretreatment step, the specific method for preparing rice milk comprises the following sub-steps: S1: First, the rice is screened to remove impurities, and then the rice is washed; S2: Put the washed rice into a stainless steel bucket for soaking for 4-5 hours, and steam the remaining rice; S3: The soaked rice and the steamed rice are sent to a grinding machine, and water is continuously added for grinding.

8. The non-ready-to-eat rice product processing process according to claim 7, characterized in that: The ratio of soaked rice to steamed rice is 10:1.

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