CN101889723A - Rice noodles freezing and separating process - Google Patents
Rice noodles freezing and separating process Download PDFInfo
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- CN101889723A CN101889723A CN2009101039008A CN200910103900A CN101889723A CN 101889723 A CN101889723 A CN 101889723A CN 2009101039008 A CN2009101039008 A CN 2009101039008A CN 200910103900 A CN200910103900 A CN 200910103900A CN 101889723 A CN101889723 A CN 101889723A
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- rice noodles
- vermicelli
- freezing
- separating
- break
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Abstract
The invention discloses a rice noodles freezing and separating process. When rice noodles are subject to processing and moulding, stickness of raw material is enhanced after curing, so that rice noodles are extruded in bunch, rice noodles are easy to adhere into blocks and are difficult to separate (shown as attached figure). The process includes an airing rod (1), rice noodles (2) and adhesion interval (3). The traditional process includes that rice noodles are dried and cooled and rubbing and separating are carried out in bunches in manual by employing a lot of people The method has large work output and high labour cost, and rice noodles are east to deform and break, thus quality of rice noodles is influenced. The method adding certain non-food substance is used for reducing stickness of rice noodles, the method is harmful to human health, and rice noodles are still easy to break. The invention develops rice noodles adhered mutually, by adopting freezing and unfreezing method, automatic and rapid separating on rice noodles is realized, and no other substance is added, thus being green. Meanwhile rice noodles are soft and are difficult to break, toughness is enhanced, and taste is better.
Description
Technical field
Patent of the present invention relates to the vermicelli processing technology in the agricultural byproducts processing, more specifically relates to a kind of freezing method of freezing and thawing of utilizing, and decompose vermicelli easy inter-adhesive one-tenth piece in process automatically, and influence is produced and the processing technology of product quality.
Background technology
Current society, the vermicelli processing of various agricultural byproducts is very general.Such as processing of noodles, rice stick, sweet potato vermicelli etc., their majorities in process all are through overcuring or half-matureization processing.Because raw material viscosity strengthens after the slaking, cause when bunchy extruding vermicelli, between vermicelli and the vermicelli easily adhesion become piece, be difficult to separately.Traditional technology be vermicelli dry cold really after, engage in a large number and manually rub one by one separately with hand.This kind method amount of labour is big, the cost of labor height, and vermicelli are yielding, frangibility, influence the vermicelli quality.Also have a kind of method of adding some non-food stuff material to reduce degree of adhesion between the vermicelli, this kind method is harmful to health, and vermicelli are still easily fractureed.For this reason, remain explore to be improved existing vermicelli processing technology, indeformable, do not fracture so that under the situation that does not influence the vermicelli natural quality, can also make between the vermicelli and separate fast automatically, reduce the amount of labour, minimizing is lost, and strengthens suppleness, improves the quality of products.Beneficial to users and community.
Summary of the invention
The purpose of patent of the present invention: design and a kind of vermicelli inter-adhesive in the production process are automatically fast decomposed, strengthen a kind of processing technology of vermicelli suppleness simultaneously.
The technical scheme of patent of the present invention is achieved in that in the vermicelli process in order to enhance productivity, the head of extruding vermicelli often designs many extruded holes in a row uniformly.Because vermicelli raw material viscosity after overcuring or half-matureization strengthens, just the vermicelli of extrusion molding will inter-adhesive bunchy.The workman takes off the vermicelli of bunchy by specific length after, hang airing is cold at normal temperatures really.Treat vermicelli cold really after, again the vermicelli of bunchy are sent into freezer, carry out freezing at subzero about 20 ℃.Though also inter-adhesive between the vermicelli at this moment, still exist the slit between them, and also more or less leave some moisture content between the slit.Under subzero about 20 ℃ temperature, gap moisture content just congeals into ice, and volume increases because water-setting build-ups ice, just strutted naturally spacing between vermicelli and the vermicelli (certainly, if the moisture content deficiency can also enter freeze the storehouse before to the certain moisture content of vermicelli immersion).Vermicelli after will freezing at last shift out and freeze the storehouse, make it nature at normal temperatures and thaw, after the ice sheet between the vermicelli melts, between vermicelli and the vermicelli with regard to natural separation.Simultaneously, the freezing vermicelli that make shrink, and squeeze out more than moisture content and enrich the interior at interval moisture content of adhesion.And the vermicelli that produced in conventional processes is come out are easily crisp after oven dry, utilize freezing technology of thawing again can also improve the vermicelli internal structure, make it to become soft after oven dry, toughness strengthens, frangibility not, and the mouthfeel of tasting is also better.
The beneficial effect of patent of the present invention: the rice noodles freezing and separating process of patent of the present invention, utilize the principle that volume increases behind the water freezing, through a freezing process of thawing again, realize the purpose of separating fast between the inter-adhesive vermicelli automatically.And that vermicelli self also become is soft, toughness strengthens, frangibility not.Reduce the amount of labour, reduced product and lost, improved product quality, beneficial to users and community.Patent of the present invention is carried for the vermicelli processing industry and has been encircleed a kind of new processing technology, has fallen at the end production cost, is user-friendly to.
Description of drawings
Accompanying drawing is the schematic diagram of patent of the present invention;
The specific embodiment
Below in conjunction with accompanying drawing patent of the present invention is further described.
As shown in drawings: a kind of bunchy vermicelli to be decomposed comprise the bar that dries in the air (1), vermicelli (2), adhesion (3) at interval.Inter-adhesive between the described vermicelli (2), there is certain moisture content in the adhesion between them in (3) at interval all the time.Through freeze the storehouse freezing after, the adhesion at interval moisture content in (3) just condenses into an ice sheet.Volume increases because water-setting build-ups ice, and has just strutted the spacing distance between the vermicelli naturally.After vermicelli thaw, since the thawing of ice sheet, the evaporation of moisture content, and the vermicelli bundle just decomposes automatically fast, no longer adhesion.Also utilize the freezing vermicelli that make to shrink, squeeze out more than moisture content and enrich the interior at interval moisture content of adhesion.Simultaneously the vermicelli that come out of produced in conventional processes are easily crisp after oven dry, utilize freezing technology of thawing again can also improve the vermicelli internal structure, make it to become soft after oven dry, toughness strengthens, frangibility not.
Claims (2)
1. a rice noodles freezing and separating process is characterized in that: utilize the freezing method of freezing and thawing, realize that inter-adhesive vermicelli decompose automatically fast.
2. rice noodles freezing and separating process according to claim 1.It is characterized in that: utilize the freezing vermicelli that make to shrink, squeeze out more than moisture content and enrich the interior at interval moisture content of adhesion.Utilize freezing thawing again to improve the vermicelli internal structure simultaneously, make it to become soft, toughness strengthens, frangibility not.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101039008A CN101889723A (en) | 2009-05-21 | 2009-05-21 | Rice noodles freezing and separating process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101039008A CN101889723A (en) | 2009-05-21 | 2009-05-21 | Rice noodles freezing and separating process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101889723A true CN101889723A (en) | 2010-11-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101039008A Pending CN101889723A (en) | 2009-05-21 | 2009-05-21 | Rice noodles freezing and separating process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101889723A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829348A (en) * | 2014-03-04 | 2014-06-04 | 马千里 | Energy saving method for freezing bean vermicelli |
-
2009
- 2009-05-21 CN CN2009101039008A patent/CN101889723A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829348A (en) * | 2014-03-04 | 2014-06-04 | 马千里 | Energy saving method for freezing bean vermicelli |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101124 |