CN103385423A - Dry rice noodles containing seasoning and processing method of dry rice noodles - Google Patents

Dry rice noodles containing seasoning and processing method of dry rice noodles Download PDF

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Publication number
CN103385423A
CN103385423A CN201310327568XA CN201310327568A CN103385423A CN 103385423 A CN103385423 A CN 103385423A CN 201310327568X A CN201310327568X A CN 201310327568XA CN 201310327568 A CN201310327568 A CN 201310327568A CN 103385423 A CN103385423 A CN 103385423A
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CN
China
Prior art keywords
flavoring
water
powder
soup
dry rice
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Pending
Application number
CN201310327568XA
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Chinese (zh)
Inventor
李瀚生
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李瀚生
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Publication date
Application filed by 李瀚生 filed Critical 李瀚生
Priority to CN201310327568XA priority Critical patent/CN103385423A/en
Publication of CN103385423A publication Critical patent/CN103385423A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Abstract

The invention discloses dry rice noodles containing seasoning and a processing method of the dry rice noodles. The dry rice noodles are prepared by evenly mixing rice powder and a seasoning water/soup solution according to a certain proportion through powder squeezing, drying, cutting into sections, vacuum packaging and sterilization, wherein the weight ratio of the rice powder to the seasoning water/soup solution is 1:(0.33-0.36). According to the dry rice noodles and the processing method, tasteless fresh rice noodles are prepared into the dry rice noodles with various tastes and characteristics, and the dry rice noodles can be eaten after water is added, are convenient to eat, have various tastes, are delicious in taste and long in shelf life, and can be placed on a shelf in a supermarket for sales.

Description

A kind of dry rice flour and processing method thereof that contains flavoring
Technical field
The present invention relates to food, specifically a kind of dry rice flour and processing method thereof that contains flavoring.
Background technology
Ground rice is that a lot of people like a kind of traditional food that eats.It is take rice as raw material, through washing, soak, be ground into the operations such as defibrination, gelatinization, wire squeeze or slitting, is processed into thread, circle strip or laminar product.In osmanthus, the province such as Guangdong, Fujian, Hunan, Hubei Province, Jiangxi is called as ground rice, in cloud, expensive, river, Chongqing, is referred to as rice noodles.Divide dried, bright two large classes.
Traditional taste dried or fresh rice-flour noodles is the taste of rice rice matter itself, adds the condiment seasonings such as bittern that make when edible.But the making of bittern is once very complicated operation,, to family, particularly concerning the traveller, can not write with facility.
Summary of the invention
The objective of the invention is for overcoming the deficiencies in the prior art, and provide a kind of dry rice flour and processing method thereof that contains flavoring, this dry rice flour instant, delicious flavour, long shelf-life.
The technical scheme that realizes the object of the invention is:
A kind of dry rice flour that contains flavoring, by the rice powder with after flavoring water/soup solution mixes by a certain percentage, through pressing powder, drying, segment, vacuum packaging, sterilizing making; The weight ratio of rice powder and flavoring water/soup solution is: the rice powder: flavoring water/soup solution=1:033-036.
Described flavoring water/soup solution is the flavoring that will prepare and water/soup by flavoring: the weight portion proportioning of water/soup=1:200 boils and forms.
Described flavoring consists of by weight ratio following raw material:
Tsaoko 18-22, cassia twig 4-8, Radix Glycyrrhizae 3-6, anistree 12-17, fructus amomi 4-8, fennel seeds 8-12, cloves 2-4, Chinese prickly ash 5-7, dried orange peel 3-6, cassia bark 2-4, pericarpium arecae 4-8, Momordica grosvenori 10-15, husky ginger 13-16, monosodium glutamate 4-8, salt 33-38, fermented bean curd 38-42 and rock sugar 13-18.
Described flavoring can also change according to the taste of different crowd, can be vinegar-pepper and adds the meat material flavor collocation such as fowl, poultry and form.
The above-mentioned processing method that contains the dry rice flour of flavoring is:
(1) rice is made the rice powder;
The weight portion proportioning of (2) flavoring and water being pressed Tiao Wei Liao ︰ water/soup=1 ︰ 200, infusion becomes flavoring water/soup solution;
(3) the rice powder is put into flavoring water/soup solution, mixing and stirring;
(4) press powder, drying, segment through the self heating powder press according to a conventional method;
(5) vacuum packaging, sterilizing, get product.
It is edible that products obtained therefrom adds water, instant, and delicious flavour, mouthfeel is good.
Characteristics of the present invention are: dry rice flour tasteless or rice rice matter flavor is made the dry rice flour through seasoning with multiple taste characteristic, and adding water is edible, instant, and taste is varied, delicious flavour, long shelf-life, and can enter the added sale in supermarket.
The specific embodiment
The invention will be further elaborated below by embodiment, but be not limitation of the invention.
Embodiment 1
A kind of take salty, the delicate flavour processing method as main seasoning dry rice flour, comprise the steps:
(1) prepare the flavoring formula take 100kg rice powder as the raw material fundamental quantity, tsaoko 20g, cassia twig 6g, Radix Glycyrrhizae 5g, anistree 15g, fructus amomi 6g, fennel seeds 10g, cloves 3g, Chinese prickly ash 6g, dried orange peel 5g, cassia bark 3g, pericarpium arecae 6g, Momordica grosvenori 10g, husky ginger 15g, monosodium glutamate 6g, salt 35g, fermented bean curd 40g, rock sugar 15g;
(2) raw material except monosodium glutamate in above-mentioned formula is put into 40kg water slow fire and boil, until clean residue is filtered, filtered to the aqueous solution time annealing, cooling that is concentrated into 33-35kg in pot through 80 mesh sieves;
(3) aqueous solution of monosodium glutamate being put into step (2) after filtering stirs, and obtains the flavoring aqueous solution;
(4) 100kg rice powder is put into flavoring aqueous solution mixing and stirring; Then
(5) press powder, drying, segment through the self heating powder press;
(6) vacuum packaging, sterilizing, have the seasoning ground rice of little salty taste.
Embodiment 2
A kind of processing method that contains the seasoning dry rice flour of meat delicate flavour, undertaken by the method step of embodiment 1, and different is: do not contain monosodium glutamate in formula, the soup solution of the water in step (2) for pork or chicken or beef, being brewed into, and degrease.

Claims (6)

1. dry rice flour that contains flavoring, it is characterized in that: it by the rice powder with after flavoring water/soup solution mixes by a certain percentage, through pressing powder, drying, segment, vacuum packaging, sterilizing making, the weight portion proportioning of described rice powder and flavoring water/soup solution is: rice powder ︰ flavoring water/soup solution=1 ︰ 0.33-0.36.
2. dry rice flour according to claim 1, it is characterized in that: the described flavoring aqueous solution is that flavoring and the water that will prepare are formulated by the weight portion of Tiao Wei Liao ︰ water=1 ︰ 200.
3. dry rice flour according to claim 1, it is characterized in that: described flavoring soup solution is that flavoring and the soup that will prepare are formulated by the weight portion of Tiao Wei Liao ︰ soup=1 ︰ 200.
4. according to claim 2 or 3 described dry rice flours, it is characterized in that: described flavoring consists of by weight ratio following raw material:
Tsaoko 18-22, cassia twig 4-8, Radix Glycyrrhizae 3-6, anistree 12-17, fructus amomi 4-8, fennel seeds 8-12, cloves 2-4, Chinese prickly ash 5-7, dried orange peel 3-6, cassia bark 2-4, pericarpium arecae 4-8, Momordica grosvenori 10-15g, husky ginger 13-16, monosodium glutamate 4-8, salt 33-38, fermented bean curd 38-42 and rock sugar 13-18.
5. the processing method of the described dry rice flour of claim 1, comprise the raw material preparation, press powder, drying, segment, it is characterized in that:
(1) rice is made the rice powder;
The weight portion proportioning of (2) flavoring and water/soup being pressed Tiao Wei Liao ︰ water/soup=1 ︰ 200, infusion becomes flavoring water/soup solution;
(3) the rice powder is put into flavoring water/soup solution, mixing and stirring;
(4) press powder, drying, segment through the self heating powder press according to a conventional method;
(5) vacuum packaging, sterilizing, get product.
6. the dry rice flour that contains flavoring of processing with processing method claimed in claim 5.
CN201310327568XA 2013-07-31 2013-07-31 Dry rice noodles containing seasoning and processing method of dry rice noodles Pending CN103385423A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310327568XA CN103385423A (en) 2013-07-31 2013-07-31 Dry rice noodles containing seasoning and processing method of dry rice noodles

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CN201310327568XA CN103385423A (en) 2013-07-31 2013-07-31 Dry rice noodles containing seasoning and processing method of dry rice noodles
CN201410225726.5A CN104336448A (en) 2013-07-31 2014-05-27 Dried rice noodles containing seasonings and processing method of dried rice noodles

Publications (1)

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CN103385423A true CN103385423A (en) 2013-11-13

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CN201410225726.5A Pending CN104336448A (en) 2013-07-31 2014-05-27 Dried rice noodles containing seasonings and processing method of dried rice noodles

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637053A (en) * 2013-11-15 2014-03-19 董珉 Manufacturing method of original nutrition dry rice flour
CN103637088A (en) * 2013-11-15 2014-03-19 董珉 Manufacturing method of dry rice flour having soft mouthfeel and original nutrition
CN108576620A (en) * 2018-02-13 2018-09-28 镇远乐豆坊食品有限公司 Instant sour noodle soup of one kind and preparation method thereof
CN108936242A (en) * 2018-06-28 2018-12-07 广西壮族自治区农业科学院玉米研究所 A kind of health corn rice flour and its preparation and application
CN110150542A (en) * 2018-03-20 2019-08-23 广西科技大学 A kind of production method of snail rice flour
CN110150541A (en) * 2018-03-20 2019-08-23 广西科技大学 A kind of production method freezing snail rice flour
CN110150540A (en) * 2018-03-20 2019-08-23 广西科技大学 A kind of production method of dry snail powder

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1094903A (en) * 1994-02-19 1994-11-16 方承志 Processing technology of instant rice flour
CN1203751A (en) * 1998-06-08 1999-01-06 中德联合研究院(江西-Oai) Flavouring instant rice-flour noodles and its preparing method
CN101647530A (en) * 2009-07-03 2010-02-17 谈发来 Making method of rice noodle

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101081066A (en) * 2007-06-04 2007-12-05 张兰锁 Meat flavour vermicelli / noodle and method for prepararing the same
CN101214018B (en) * 2008-01-10 2010-09-08 贾明跃 Soft package rice noodle and preparation thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1094903A (en) * 1994-02-19 1994-11-16 方承志 Processing technology of instant rice flour
CN1203751A (en) * 1998-06-08 1999-01-06 中德联合研究院(江西-Oai) Flavouring instant rice-flour noodles and its preparing method
CN101647530A (en) * 2009-07-03 2010-02-17 谈发来 Making method of rice noodle

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637053A (en) * 2013-11-15 2014-03-19 董珉 Manufacturing method of original nutrition dry rice flour
CN103637088A (en) * 2013-11-15 2014-03-19 董珉 Manufacturing method of dry rice flour having soft mouthfeel and original nutrition
CN108576620A (en) * 2018-02-13 2018-09-28 镇远乐豆坊食品有限公司 Instant sour noodle soup of one kind and preparation method thereof
CN110150542A (en) * 2018-03-20 2019-08-23 广西科技大学 A kind of production method of snail rice flour
CN110150541A (en) * 2018-03-20 2019-08-23 广西科技大学 A kind of production method freezing snail rice flour
CN110150540A (en) * 2018-03-20 2019-08-23 广西科技大学 A kind of production method of dry snail powder
CN108936242A (en) * 2018-06-28 2018-12-07 广西壮族自治区农业科学院玉米研究所 A kind of health corn rice flour and its preparation and application

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Application publication date: 20131113