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

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.