CN1685958A - Manufacturing method of instant dry pure rice flour thread - Google Patents
Manufacturing method of instant dry pure rice flour thread Download PDFInfo
- Publication number
- CN1685958A CN1685958A CNA2005100186393A CN200510018639A CN1685958A CN 1685958 A CN1685958 A CN 1685958A CN A2005100186393 A CNA2005100186393 A CN A2005100186393A CN 200510018639 A CN200510018639 A CN 200510018639A CN 1685958 A CN1685958 A CN 1685958A
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- CN
- China
- Prior art keywords
- rice
- ground rice
- water
- silk
- ground
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 117
- 235000009566 rice Nutrition 0.000 title claims abstract description 117
- 235000013312 flour Nutrition 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims description 115
- 235000013305 food Nutrition 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 235000012149 noodles Nutrition 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000003892 spreading Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 239000000654 additive Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 3
- 210000005036 nerve Anatomy 0.000 description 3
- 235000004237 Crocus Nutrition 0.000 description 2
- 241000596148 Crocus Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000000748 compression moulding Methods 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 238000009738 saturating Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000002384 drinking water standard Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Noodles (AREA)
- Cereal-Derived Products (AREA)
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
Affiliated technical field
The present invention relates to the preparation method of the preparation and the processing, particularly a kind of instant dry pure rice flour thread of rice-made food.
Technical background
Rice-flour noodle foods is the distinctive typical local food of China, and is particularly more universal in China south, and edible history is longer, has also formed some well-known food brands, but its making rests on manual work stages more.For suitability for industrialized production and the exploitation instant type convenient rice flour noodles food of realizing that ground rice is made, Chinese patent notification number: CN1181894A, the day for announcing: on May 2nd, 1998, denomination of invention: " convenient rice noodle and preparation method thereof " proposed a kind of ground rice that adds additive and nutritional agents in ground rice, its preparation method is rice to be pulverized laggard row clean, steam gelatinization, 130--160 ℃ of temperatures made the ground rice silk, carry out operations such as rinsing, drying again, it is longer that the ground rice silk that makes is done the shelf-life, presentation quality is better, and certain tenacity is arranged.But in ground rice, add additive and nutritional agents, the corresponding taste that changes ground rice; The easy moisture absorption of additive and nutritional agents or rotten and cause that ground rice is rotten when depositing; The processing mode of pulverizing of the dry type of rice and high-temperature high-pressure rice milling bean vermicelli is bigger to the taste-affect of ground rice in its method for processing; Suction nerve after boiling water brews is good inadequately, and flexibility is not enough; Being difficult to produce the ground rice silk with traditional flavor does.
Summary of the invention
The objective of the invention is to overcome the existing in prior technology deficiency, a kind of preparation method of instant dry pure rice flour thread is provided.The ground rice pure taste that this method makes brews the back suction soon, and nerve is good, the pliable and tough strength of chewing of mouthfeel, and long shelf-life.
Technical solution of the present invention is: a kind of preparation method of instant dry pure rice flour thread, and its step is as follows:
1) rice screening impurity elimination is eluriated totally, soaks 2-3 hour with clear water;
The rice band water mill that 2) will soak is made water ground rice, and drop extrudes redundant moisture in the water ground rice, and becomes the powder dough;
3) the powder dough is put into food steamer and steam maturation, come out of steamer to 6-8;
4) ripe powder dough is pressed into bean vermicelli, bean vermicelli is spread out into food steamer, cook and steam thoroughly;
5) ripe bean vermicelli is put into the clear water rinsing, become mutual NA ground rice silk, pull the ground rice silk out and dry or heated-air drying;
6) sterilization, finished product packing.
The present invention is all right: in step 2) in grind water ground rice equipment be stone mill or levigator.
The equipment of compacting bean vermicelli is rice-flour noodles machine in the step 4).Used clear water is a drinking water in the step 5).
The invention has the beneficial effects as follows: band water mill system water ground rice, moisture content is fully immersed in the ground rice particle, when having solved the immersion of employing dry powder, do in the ground rice particle exogenous damp, outer soft interior hard, the fine and smooth inadequately soft and smooth problem of mouthfeel.A part of starchiness stickum is soluble in water in the ground rice particle simultaneously, has reduced the viscosity of powder dough, makes the ground rice silk of making tasty and refreshing, does not stick to one's teeth; After the powder dough tentatively steams gelatinization, at normal temperatures it is pressed into the process of bean vermicelli, has further strengthened the refinement of the inner ground rice particle of ground rice silk and each other bonding, make its internal structure more even, the combination of ground rice particle is finer and closely woven, and presentation quality is better.In this step,, then be difficult to carry out preferably gelatinization, slaking and the moulding of ground rice silk if adopt high temperature compression moulding ground rice silk.The one, gelatinization time is shorter, and the inner gelatinization of ground rice silk, amount of cure are inconsistent.The 2nd, 130--160 ℃ compacting high temperature can produce the mummification hardened layer at ground rice silk outer wall, and the inside and outside hardness of ground rice silk is differed.The 3rd, the refinement of ground rice particle is relatively poor with bonding mutually effect in the ground rice silk.
The ground rice silk of compression moulding is steamed again, and one infiltrates in the ground rice silk high-temperature steam, and the sufficient inadequately ground rice particle of further softening branch desorb water is finished gelatinization, maturing process preferably, makes ground rice silk internal structure more even, exquisiteness.Two come the infiltration of high-temperature steam to ground rice silk inside, on the microstructure of ground rice silk inside, stayed vapor channel, behind ground rice silk drying and dehydrating, these passages are accelerated the suction softening rate after the ground rice silk is brewed by boiling water, the suction nerve of ground rice silk is good, can not occur outer soft in hard phenomenon, the original flavor that also makes its ground rice silk be easy to absorb to brew in the soup and the taste of flavoring have increased the eating mouth feel of ground rice silk; Do not add any additives or nutritional agents in the ground rice silk, kept the traditional flavor and the mouthfeel of ground rice, good palatability has also been avoided the moisture absorption phenomenon of additive such as salt, makes the shelf-life of ground rice silk prolong the entire making process compliance with environmental protection requirements.
The specific embodiment
Embodiment 1, chooses fresh long-grained nonglutinous rice through selection by winnowing, and rice bran is removed in screening, impurity such as sand grains, and water is eluriated rice clean and is further washed in a pan and remove sandstone impurity, and rice was soaked 2 hours with clear water.Grinding into water ground rice through the rice that soaks, the particle mean size of its water ground rice is 90 orders with stone mill, water ground rice parcel is sling that to remove moisture content agglomerating until controlling for drop with crocus cloth, adopt dough mixing machine with water ground rice with become the powder dough.The powder dough spread in the food steamer steam, take out the powder dough when treating powder dough medium well and put into rice-flour noodles machine compacting ground rice silk, the ground rice silk that suppresses is directly caught with food steamer, fill back with the disconnected ground rice silk that lancinates, change this food steamer, the food steamer that fills with the ground rice silk is steamed again, cook fully until the ground rice silk.The ground rice silk that cooks is immersed rinsing in the clear water, disperse the ground rice silk of adhesion, the stickum on flush away ground rice silk surface makes mutual adhesion between the ground rice silk.Pull the ground rice silk out, it is bundled into a branch of bundle wisp knot, spread under sunlight and dry.The ground rice silk that dries is carried out ultraviolet disinfection handle, make it to meet food sanitation standard.Adopt non-toxic plastic bag, the packing of weighing promptly obtains the instant dry pure rice flour thread finished product.
Embodiment 2, choose cracking rice of long-grained nonglutinous rice, and through selection by winnowing, rice bran is removed in screening, and impurity such as sand grains, water will be cracked rice and be eluriated totally and further wash in a pan and remove sandstone impurity, will crack rice with clear water immersion 2 hours.With levigator cracking rice of process immersion ground into water ground rice, the particle mean size of its water ground rice is 100 orders, with crocus cloth water ground rice parcel is sling drop except that moisture content, and also available pressing plate is pressed the moisture content in the ground rice that dewaters, agglomerating until Neng Gou Pinch, adopt dough mixing machine with water ground rice with become the powder dough.The powder dough spread in the food steamer steam, treat to take out when the powder dough is medium well the powder dough and put into rice-flour noodles machine compacting ground rice silk, the ground rice silk that suppresses is directly caught with food steamer, fill back with the disconnected ground rice silk that lancinates, change this food steamer, the food steamer that fills with the ground rice silk is steamed again, cook fully until the ground rice silk.Pour the ground rice silk that cooks in the spring that reaches drinking water standard rinsing, disperse the ground rice silk of adhesion, the stickum on flush away ground rice silk surface makes mutual adhesion between the ground rice silk.Pull the ground rice silk out, it is bundled into a branch of bundle wisp knot, it is air-dry to be put in hot-blast stove.Air-dry ground rice silk is carried out ultraviolet disinfection handle, make it to meet food sanitation standard.Adopt non-toxic plastic bag, the packing of weighing promptly obtains the instant dry pure rice flour thread finished product.
The instant dry pure rice flour thread that the inventive method is made, the shelf-life can reach more than half a year, when edible, with the dried bowl of putting into of bean vermicelli, suitably added flavoring, and after brewing with soup-stock or boiling water, adding a cover and placing 2-5 minute is edible.Instant dry pure rice flour thread food soup after brewing is limpid, and the pure rice flour filament crystal is shining and clean white, and the soft saturating heart of inlet has absorbed the original flavor in the soup in the bean vermicelli, bright fragrant saturating flavor, and muscle is chewed tasty and refreshing, fracture of wire not, non muddy soup.
Claims (4)
1. the preparation method of an instant dry pure rice flour thread is characterized in that step is as follows:
1) rice screening impurity elimination is eluriated totally, soaks 2-3 hour with clear water;
The rice band water mill that 2) will soak is made water ground rice, and drop extrudes redundant moisture in the water ground rice, and becomes the powder dough;
3) the powder dough is put into food steamer and steam maturation, come out of steamer to 6-8;
4) ripe powder dough is pressed into bean vermicelli, bean vermicelli is spread out into food steamer, cook and steam thoroughly;
5) ripe bean vermicelli is put into the clear water rinsing, become mutual NA ground rice silk, pull the ground rice silk out and dry or heated-air drying;
6) sterilization, finished product packing.
2, the preparation method of a kind of instant dry pure rice flour thread according to claim 1 is characterized in that: step 2) in grind water ground rice equipment be stone mill or levigator.
3. the preparation method of a kind of instant dry pure rice flour thread according to claim 1 is characterized in that: the equipment of compacting bean vermicelli is machine for processing rice noodle in the step 4).
4. the preparation method of a kind of instant dry pure rice flour thread according to claim 1, it is characterized in that: used clear water is a drinking water in the step 5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100186393A CN100356863C (en) | 2005-04-30 | 2005-04-30 | Manufacturing method of instant dry pure rice flour thread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100186393A CN100356863C (en) | 2005-04-30 | 2005-04-30 | Manufacturing method of instant dry pure rice flour thread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1685958A true CN1685958A (en) | 2005-10-26 |
| CN100356863C CN100356863C (en) | 2007-12-26 |
Family
ID=35304000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100186393A Expired - Fee Related CN100356863C (en) | 2005-04-30 | 2005-04-30 | Manufacturing method of instant dry pure rice flour thread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100356863C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536748B (en) * | 2009-04-23 | 2011-10-26 | 李成宏 | Colorful embroidered ball lotus leaf instant rice stick and preparation method thereof |
| CN107279708A (en) * | 2017-08-15 | 2017-10-24 | 广西民族大学 | A kind of sour powder formula and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041092A (en) * | 1988-09-16 | 1990-04-11 | 瞿显来 | New production process of rice-flour noodles |
| CN1085049A (en) * | 1993-06-29 | 1994-04-13 | 瞿显来 | Process for producing rice-flour vermicelli |
| CN1081902C (en) * | 1998-12-31 | 2002-04-03 | 中德联合研究院(江西－Oai) | Freshness retaining wet rice flour noodles and producing process thereof |
-
2005
- 2005-04-30 CN CNB2005100186393A patent/CN100356863C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536748B (en) * | 2009-04-23 | 2011-10-26 | 李成宏 | Colorful embroidered ball lotus leaf instant rice stick and preparation method thereof |
| CN107279708A (en) * | 2017-08-15 | 2017-10-24 | 广西民族大学 | A kind of sour powder formula and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100356863C (en) | 2007-12-26 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20071226 Termination date: 20110430 |