CN102326741A

CN102326741A - Method for making powder sticks

Info

Publication number: CN102326741A
Application number: CN201110221846A
Authority: CN
Inventors: 徐福轮; 徐永华
Original assignee: ZHEJIANG NANXIREN FOOD INDUSTRIAL Co Ltd
Current assignee: ZHEJIANG NANXIREN FOOD INDUSTRIAL Co Ltd
Priority date: 2011-08-04
Filing date: 2011-08-04
Publication date: 2012-01-25
Anticipated expiration: 2031-08-04
Also published as: CN102326741B

Abstract

The invention discloses a method for making powder sticks. The method comprises the following steps of: (1) cleaning raw materials and removing stones; (2) moisturizing rice; (3) crushing; (4) stewing; (5) extruding and forming sticks; (6) cooling; (7) loosening and rinsing; and (8) dehydrating and drying. In the step (3), 50 percent of weak brine is blended with the crushed powder; and by using the principle that the brine absorbs water, the finished powder sticks placed in the shade can adsorb a little amount of moisture, and the moisture can be controlled within 20 percent so that the powder sticks are not easily broken. By reasonably designing the making process of the powder sticks, the powder production quality and number of the rice are improved, the extruded powder sticks have high toughness and are not broken, and the cooked powder sticks have good mouthfeel.

Description

The preparation method of dried bean noodles

Technical field

The invention belongs to food processing technology field, especially relate to a kind of preparation method of dried bean noodles.

Background technology

To be that people are daily like a kind of instant food of eating to dried bean noodles, can cook, stir-fry and eat, very convenient.In the prior art; The manufacture craft of dried bean noodles is very unreasonable; Soak the rice time too short reduced powder delivery quality and quantity or soaked the rice overlong time make dried bean noodles turn sour; For the first time digestion time too shortly makes that product tells that slurry is high, influence cooking effect or the long meeting of digestion time for the first time make product color poor, and it is not enough push the unreasonable toughness of dried bean noodles that causes, and bar breaks during shaping.

Summary of the invention

The present invention solves the existing in prior technology technical problem, and a kind of preparation method of dried bean noodles is provided, and comprising: step (1) raw material cleans and removes stone, removes the chaff that attaches on the impurity that mixes in the rice and grain of rice surface; Step (2) profit rice is immersed in rice in the water, and moisture penetration whole kernel, the moisture content of the grain of rice are 25-35%; Step (3) is pulverized, and the rice that profit is good is processed into 60-80 purpose powdery with pulverizer, leaves standstill the good powder of mill, makes the moisture in the powder reach balance; Step (4) boiling reaches the ground rice boiling secondary of balance with moisture, and the ripe degree of boiling for the first time is 70-80%, after the boiling second time, reaches well done; Step (5) extruding and shaping are steamed well-done ground rice and are carried out secondary extrusion with extruder, will push good ground rice then and drop into billet cutter, lower the temperature with blower fan in the time of shaping, treat that vermicelli extend to certain-length and use sharp slitting knife that it is cut off; Step (6) cooling, the vermicelli that scale off are lowered the temperature, and the vermicelli surface temperature is cooled to 25-35 ℃, the vermicelli epidermis is hardened lose viscosity; Step (7) is frustrated pine and washing, and the vermicelli of stick, caking are frustrated pine, puts into rinsing lightly in the cold water to vermicelli then, the free starch flush away that is attached to the surface, and makes vermicelli soft; Step (8) dehydrates; Vermicelli rows hung over to dry on the bamboo bar be finished product; Perhaps replace drying with drying plant, the baking temperature is 60-80 ℃, dries according to the drying steps of " low-temperature prewarming, the perspiration of middle temperature, high temperature are received water, the typing of middle temperature, low-temperature reduction ".

As preferably, in the said step (3), also use 5/1000ths light salt brine to mix and stir the good powder of mill, utilize salt solution salinity water sucting principle, the finished product dried bean noodles is placed shady and cool place, and adsorbable small amount of moisture, and can be with moisture Control in 20% makes not easy fracture of dried bean noodles.

The manufacture craft of appropriate design dried bean noodles of the present invention has improved the powder delivery quality and the quantity of rice, the high unbroken noodles of vermicelli toughness that squeezes out, and the dried bean noodles mouthfeel after the cooking is good.

The specific embodiment

Through embodiment, do further bright specifically below to technical scheme of the present invention.

Embodiment: the present invention includes: step (1) raw material cleans and removes stone, removes the chaff that attaches on the impurity that mixes in the rice and grain of rice surface.

Step (2) profit rice is immersed in rice in the water moisture penetration whole kernel; The moisture content of the grain of rice is 25-35%, and whether inspection profit rice reaches requirement, and available thumb and forefinger grind the grain of rice; Can grind and not have the particle sensation and just can drop into the pulverizer pulverizing, the profit rice time will be grasped according to temperature Change flexibly, moistens the rice overlong time; Can increase acidity, too short can profit not passing through of profit rice time influences opaque and output; The suitable profit rice time is temperature in the time of 21～30 ℃ 3～4 hours, temperature in the time of 31～36 ℃ 1～2 hour.

Step (3) is pulverized, and the rice that profit is good is processed into 60-80 purpose powdery with pulverizer, leaves standstill the good powder of mill; Make the moisture in the powder reach balance; The time of putting will decide according to the temperature height, and when temperature is high general about 2 hours, when temperature hangs down general about 4 hours.

Step (4) boiling reaches the ground rice boiling secondary of balance with moisture, and the ripe degree of boiling for the first time is 70-80%, after boiling for the second time, reaches well done, and the too ripe meeting of boiling for the first time makes product color poor, and too life will make product tell that slurry is high, effect is cooked in influence.

Step (5) extruding and shaping; Steam well-done ground rice and carry out secondary extrusion with extruder, the purpose of extruding is the air of getting rid of wherein, improves the toughness of ground rice; Unbroken noodles during shaping; To push good ground rice then and drop into billet cutter, lower the temperature with blower fan in the time of shaping, treat that vermicelli extend to certain-length and use sharp slitting knife that it is cut off.

Step (6) cooling, the vermicelli that scale off are lowered the temperature, and the vermicelli surface temperature is cooled to 25-35 ℃, the vermicelli epidermis is hardened lose viscosity.

Step (7) is frustrated pine and washing, and the vermicelli of stick, caking are frustrated pine, puts into rinsing lightly in the cold water to vermicelli then, the free starch flush away that is attached to the surface, and makes vermicelli soft.

Step (8) dehydrates; Vermicelli rows hung over to dry on the bamboo bar be finished product; Perhaps replace drying with drying plant, the baking temperature is 60-80 ℃, dries according to the drying steps of " low-temperature prewarming, the perspiration of middle temperature, high temperature are received water, the typing of middle temperature, low-temperature reduction ".

At last, should be pointed out that above embodiment only is the more representational example of the present invention.Obviously, technical scheme of the present invention is not limited to the foregoing description, and many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.

Claims

1. the preparation method of a dried bean noodles is characterized in that said preparation method comprises: step (1) raw material cleans and removes stone, removes the chaff that attaches on the impurity that mixes in the rice and grain of rice surface; Step (2) profit rice is immersed in rice in the water, and moisture penetration whole kernel, the moisture content of the grain of rice are 25-35%; Step (3) is pulverized, and the rice that profit is good is processed into 60-80 purpose powdery with pulverizer, leaves standstill the good powder of mill, makes the moisture in the powder reach balance; Step (4) boiling reaches the ground rice boiling secondary of balance with moisture, and the ripe degree of boiling for the first time is 70-80%, after the boiling second time, reaches well done; Step (5) extruding and shaping are steamed well-done ground rice and are carried out secondary extrusion with extruder, will push good ground rice then and drop into billet cutter, lower the temperature with blower fan in the time of shaping, treat that vermicelli extend to certain-length and use sharp slitting knife that it is cut off; Step (6) cooling, the vermicelli that scale off are lowered the temperature, and the vermicelli surface temperature is cooled to 25-35 ℃, the vermicelli epidermis is hardened lose viscosity; Step (7) is frustrated pine and washing, and the vermicelli of stick, caking are frustrated pine, puts into rinsing lightly in the cold water to vermicelli then, the free starch flush away that is attached to the surface, and makes vermicelli soft; Step (8) dehydrates; Vermicelli rows hung over to dry on the bamboo bar be finished product; Perhaps replace drying with drying plant, the baking temperature is 60-80 ℃, dries according to the drying steps of " low-temperature prewarming, the perspiration of middle temperature, high temperature are received water, the typing of middle temperature, low-temperature reduction ".

2. according to the preparation method of the said dried bean noodles of claim 1, it is characterized in that in the said step (3), also use 5/1000ths light salt brine to mix and stir the good powder of mill.