CN102144751A - Grinded dry rice noodles and preparing method thereof - Google Patents
Grinded dry rice noodles and preparing method thereof Download PDFInfo
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- CN102144751A CN102144751A CN 201010620458 CN201010620458A CN102144751A CN 102144751 A CN102144751 A CN 102144751A CN 201010620458 CN201010620458 CN 201010620458 CN 201010620458 A CN201010620458 A CN 201010620458A CN 102144751 A CN102144751 A CN 102144751A
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Abstract
The invention discloses a method for preparing grinded dry rice noodles comprises the following steps: selecting rice; soaking; crushing; adding auxiliary materials; kneading into flour dough; steaming; pressing and extruding noodles; and airing. the method is characterized by also comprising the steps of grinding, screening and dehydrating. Since the steps of grinding, screening the stock and dehydrating are added in the method, compared with the traditional dry rice noodles, the dry rice noodles prepared by the method have white and bright appearance, tough texture, do not become thick paste when boiled with water or are not broken easily when fried drily; and compared with the fresh rice, the grinded dry rice noodles have smooth texture, strong rice flavor and good taste.
Description
Technical field
The present invention relates to food, specifically is a kind of defibrination dry rice flour and preparation method thereof.
Background technology
Traditional Guilin dry rice flour be with rice through choosing rice, soak, pulverize, carry into powder ball, boiling, compacting and squeeze silk, cooling, drying and make, the dry rice flour that this method is made lacks a rice fragrance, toughness is not good yet, boils and sticks with paste soup easily, fries easily and breaks.
Summary of the invention
The objective of the invention is for overcoming the deficiencies in the prior art, and a kind of defibrination dry rice flour and preparation method thereof is provided.The dry rice flour mouthfeel that adopts this method to make is good, and a meter fragrance is arranged, and quality is pliable and tough, high resilience, and poach is not stuck with paste soup, and dried stir-fry is not easily broken.
The preparation method of a kind of defibrination km of the present invention powder, comprise choosing rice, immersion, pulverizing, adding auxiliary material that general dry rice flour makes, carry into powder ball, boiling, compacting squeeze silk, dry operation, unlike the prior art be: also contain defibrination, screening the pulp dehydration.
Described auxiliary material is meant cornstarch, rice starch, wheaten starch or tapioca, and addition is the 10-25% of ground rice weight.
Described screening the pulp dehydration is that dehydration rate is 60-65% with filter press screening the pulp dehydration.
Described defibrination is to use paste mill grinding, and the slurries granularity is the 80-120 order.
Described powder ball adds the water content≤35-40% behind the auxiliary material.
The present invention is owing to increased defibrination, screening the pulp dehydration, and the dry rice flour of producing is compared with conventional dry ground rice, the pure white light of appearance, and quality is pliable and tough, and poach is not stuck with paste soup, and dried stir-fry is not easily broken, compares with bright wet rice flour noodles, and quality is fine and smooth, the rice thick flavor, mouthfeel is good.
The specific embodiment
The preparation method of a kind of defibrination dry rice flour of the present invention comprises the steps:
1, choosing rice, wash rice;
2, be soaked in water, soaked summer 1-1.5 hour, soaked winter 3-4 hour;
3, use paste mill grinding, slurries granularity 80-120 order;
4, with filter press screening the pulp dehydration, dehydration rate is 60-65%, carries into powder ball;
5, the powder ball fragmentation after the dehydration adds powder ball and weighs 15% cornstarch and be stirred into powder ball, powder ball water content≤35-40%;
6, squeeze silk with boiling extruding strings device certainly, and put into the sweating of sweating case and wear out, sweating oven temperature, degree is no more than 45 ℃, is lower than 10 ℃ as temperature, open steam heated;
7, the ground rice after aging is washed powder;
8, the ground rice after loose dry or dry the back packing finished product.
Embodiment 2
Repeat embodiment 1 according to identical step, but the auxiliary material that adds is 20% wheaten starch.
Claims (6)
1. the preparation method of a defibrination dry rice flour comprises choosing rice, soaks, pulverizes, adds auxiliary material, carries into powder ball, boiling, compacting squeeze silk, dry operation, it is characterized in that: also contain defibrination, screening the pulp dehydration.
2. preparation method according to claim 1 is characterized in that: described screening the pulp dehydration is that dehydration rate is 60-65% with filter press screening the pulp dehydration.
3. preparation method according to claim 1 is characterized in that: described defibrination is to use paste mill grinding, and the slurries granularity is the 80-120 order.
4. preparation method according to claim 1 is characterized in that: described powder ball adds the water content≤35-40% behind the auxiliary material.
5. preparation method according to claim 1 is characterized in that: described auxiliary material is cornstarch, rice starch, wheaten starch or tapioca, and addition is the 10-25% of ground rice weight.
6. the defibrination dry rice flour of using the described preparation method of one of claim 1-5 to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010620458 CN102144751A (en) | 2010-12-31 | 2010-12-31 | Grinded dry rice noodles and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010620458 CN102144751A (en) | 2010-12-31 | 2010-12-31 | Grinded dry rice noodles and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN102144751A true CN102144751A (en) | 2011-08-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010620458 Pending CN102144751A (en) | 2010-12-31 | 2010-12-31 | Grinded dry rice noodles and preparing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393004A (en) * | 2013-07-31 | 2013-11-20 | 李瀚生 | Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli |
| CN103478564A (en) * | 2013-09-29 | 2014-01-01 | 桂林全州米兰香食品有限公司 | Dry rice powder and manufacturing method thereof |
| CN103549264A (en) * | 2013-10-31 | 2014-02-05 | 桂林全州米兰香食品有限公司 | Method for producing dry rice noodles uniform in texture |
| CN103652629A (en) * | 2012-09-12 | 2014-03-26 | 唐云 | Rice noodles and preparation method thereof |
| CN103919014A (en) * | 2014-04-29 | 2014-07-16 | 桂林全州米兰香食品有限公司 | Yam rice flour with healthcare effect |
| CN103976235A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Flos sophorae immaturus rice flour |
| CN107594327A (en) * | 2017-08-30 | 2018-01-19 | 芜湖姚舜禹食品有限公司 | A kind of processing method of the manual rice and flour of chewy |
| CN112042864A (en) * | 2020-09-15 | 2020-12-08 | 湘潭弘茂湘莲产业发展有限责任公司 | Rice flour added with lotus seed powder and preparation method thereof |
| CN113662129A (en) * | 2021-09-01 | 2021-11-19 | 王忠录 | Rice flour processing method |
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| CN1151251A (en) * | 1995-11-27 | 1997-06-11 | 黄建萍 | Convenient rice flour noodles and its prodn. tech. |
| CN2754376Y (en) * | 2004-12-07 | 2006-02-01 | 冯星愿 | Automatic and continuous production line of instant rice flour food |
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Patent Citations (3)
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| CN1151251A (en) * | 1995-11-27 | 1997-06-11 | 黄建萍 | Convenient rice flour noodles and its prodn. tech. |
| CN2754376Y (en) * | 2004-12-07 | 2006-02-01 | 冯星愿 | Automatic and continuous production line of instant rice flour food |
| CN101720891A (en) * | 2009-12-31 | 2010-06-09 | 冯星愿 | Guilin rice noodle production line and production technology thereof |
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| 《农村新技术》 20071231 赵兵 优质米粉加工技术 34 1-6 , 第1期 * |
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| 《食品与机械》 20071031 岑军健 国内外米粉生产技术的比较 5-6,40 1-6 第25卷, 第5期 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652629A (en) * | 2012-09-12 | 2014-03-26 | 唐云 | Rice noodles and preparation method thereof |
| CN103393004A (en) * | 2013-07-31 | 2013-11-20 | 李瀚生 | Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli |
| CN103478564A (en) * | 2013-09-29 | 2014-01-01 | 桂林全州米兰香食品有限公司 | Dry rice powder and manufacturing method thereof |
| CN104187389A (en) * | 2013-09-29 | 2014-12-10 | 桂林全州米兰香食品有限公司 | Dry rice noodle and manufacturing method thereof |
| CN103549264A (en) * | 2013-10-31 | 2014-02-05 | 桂林全州米兰香食品有限公司 | Method for producing dry rice noodles uniform in texture |
| CN103919014A (en) * | 2014-04-29 | 2014-07-16 | 桂林全州米兰香食品有限公司 | Yam rice flour with healthcare effect |
| CN103976235A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Flos sophorae immaturus rice flour |
| CN107594327A (en) * | 2017-08-30 | 2018-01-19 | 芜湖姚舜禹食品有限公司 | A kind of processing method of the manual rice and flour of chewy |
| CN112042864A (en) * | 2020-09-15 | 2020-12-08 | 湘潭弘茂湘莲产业发展有限责任公司 | Rice flour added with lotus seed powder and preparation method thereof |
| CN113662129A (en) * | 2021-09-01 | 2021-11-19 | 王忠录 | Rice flour processing method |
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Application publication date: 20110810 |