CN103478604B - Method for producing cooked rice noodles - Google Patents
Method for producing cooked rice noodles Download PDFInfo
- Publication number
- CN103478604B CN103478604B CN201310445076.0A CN201310445076A CN103478604B CN 103478604 B CN103478604 B CN 103478604B CN 201310445076 A CN201310445076 A CN 201310445076A CN 103478604 B CN103478604 B CN 103478604B
- Authority
- CN
- China
- Prior art keywords
- rice
- threads
- steamed
- production method
- soup
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a food processing technology, in particular to a method for producing cooked rice noodles. The method comprises the following steps: pumping water by a water pump with a lift range of 50 meters to wash rice for 5-8 minutes, steaming the rice for 25-30 minutes in a steamer with the temperature of 120 DEG C for the first time, separating rice soup for 1.5-2.5 minutes in cold water with the temperature of 10-25 DEG C, steaming the rice in the steamer with the temperature of 120 DEG C for the second time, cooling, mixing, and carrying out extrusion forming to prepare the cooked rice noodles. Edible alkali is added into the cold water in the process of separating the rice soup for adjusting the mouth feel and the color; meanwhile, the rice soaking time is shortened and the quality of the cooked rice noodles is guaranteed through the control on the rice washing time; the cooked rice noodles are chewier through the process of separating the rice soup; the produced rice noodles are mellow and full in color and luster, and comfortable in mouth feel, have low probability of breaking, and are free from pasting.
Description
Technical field
The present invention relates to foods processing technique, especially a kind of ripe meal Er threads production method.
Background technology
In the prior art, the production process of Er threads is mostly by meter Jin Hang elutriation a, steamed rice, point soup, secondary steamed rice, cooling and stirring, extruded and produce, and be all utilize the mode of chopping to carry out time shaping, but the Er threads that such method is produced, color and luster is mellow and full not, mouthfeel is poor, and be difficult to flexible sense, easily break at lower pan boiling or when frying, and then cause sticking with paste soup, yet can be pasted onto the bottom of a pan, and then produce paste stink, further have impact on the mouthfeel of the person of liking of Er threads; Meanwhile, also because the time of elutriation is longer, soaked thoroughly by rice, and affected the mouthfeel of meter Ben Sheng, and then result in the inferior quality of Er threads, mouthfeel is bad, easy fracture, nonelastic.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the invention provides a kind of production method simple, simple process, color and luster is mellow and full, comfortable taste, has the ripe meal Er threads production method in elasticity strength road.
Particularly be achieved by the following technical programs:
A kind of ripe meal Er threads production method, comprise rice washing, a steamed rice, point soup, Gu Shui, secondary steamed rice, cooling, stirring are extruded, described rice washing is that the water pump utilizing lift to be 50m carries out the flushing rice 5-8min that draws water, rice bran, impurity contained in removing rice, and making meter Bu Hui because of eluriating immersedly soaks, cause a meter powdering, and then affect the mouthfeel of Er threads; A described steamed rice is put into inside steamed tool by the rice rinsed, 25-30min is steamed at the temperature of 120 degrees Celsius, utilize the control of time and adjust by temperature and the degree that cooks of rice when a steamed rice is controlled, make the ripe degree of a steamed rice reach 75%-85%; Described point soup is that the rice that a steamed rice obtains is put into the cold water 1.5-2.5min that water temperature is 10-25 degree Celsius, fully a small amount of impurity contained in rice can be removed in a point soup process, and the chemical reaction making rice occur in the process of steaming by the change of environment changes, further make starch be broken up completely, ensure that Er threads production process Zhong Jing road; Described Gu Shui divides the rice Gu Shui of soup to be 20%-25% to moisture by putting into cold water; Described secondary steamed rice is that rice that Jiang Gushui buys is put into steamed tool and carried out secondary steamed rice to well-done, enables rice well-done, and then meets the comfortable taste of the Er threads produced, have elasticity; Described cooling is that rice steamed for secondary steamed rice to be cooled to temperature be 20-25 degree Celsius; Described stirring is extruded is put into inside Er threads machine by the rice cooled to stir, and shaping by the pressure surface cutter chopping of the extruded oodle maker excessively of Er threads machine, i.e. obtained Er threads.
Further, in order to make rice when the pumping for water pump that lift is 50m is eluriated, totally also can not immersedly can be soaked by elutriation, the time of described rice washing is 6min.
Further, in order to make rice by appropriate ripe in 75%-85% under temperature is 120 degrees Celsius, the described steamed rice time is 28min.
Further, in order to when point soup, ensure that the impurity on rice top layer can be removed, also soup process influence rice inside can not be divided to be soaked simultaneously, and then the color and luster affecting Er threads is mellow and full, have flexible feature, a described steamed rice cooks rice to 75%-85%.
Further, a described steamed rice cooks rice to 80%.
Further, the described point soup time is 2min.
Further, in order to the color and luster of the Er threads making production is mellow and full, comfortable taste and have elasticity, during described point of soup, adds the dietary alkali of the heavy 0.09-0.15% of rice in cold water.
Further, described point soup, adds the dietary alkali that rice weighs 0.1% in cold water.
Further, described dietary alkali is salt.
Further, when ensureing to stir extruded, can not affect Er threads quality because of excess moisture, also can not cause because of hypohydration stirring difficulty, after described cooling, the water content of rice is 25%.
Technique effect of the present invention is embodied in: by the appropriate control of time of washing rice, and not affecting under the clean prerequisite of elutriation, meter Bu Hui being soaked thoroughly, and affects the character of rice; Simultaneously, by the control of steamed rice time and temperature, from the side control a ripe degree of steamed rice, the ripe degree of secondary steamed rice, further ensure that mouthfeel and the quality of the Er threads produced, facilitate Er threads elasticity strength road, and by the water content of rice, under the prerequisite ensureing mouthfeel and color and luster, reduce the difficulty of production process; Pass through again, in point soup process, add dietary alkali or salt, the color and luster facilitating Er threads is mellow and full, also further ensure that the toughness of mouthfeel degree and Er threads simultaneously, makes the Er threads not easy fracture produced, not easily paste the bottom of a pan, further avoid the phenomenon generation of sticking with paste soup, being burned; Ensure that the mouthfeel of eater.
Concrete embodiment
Below in conjunction with concrete embodiment, technical scheme of the present invention is further described, but required protection domain is not only confined to done description.
The present invention's said " lift " refers to the power represented with the vertical range of water pump.
Embodiment one
The rice of weighing 50kg is put into and is washed a meter groove, rinse rice 5min, 6min, 7min, 8min with the pumping for water pump that lift is 50m, rice bran, impurity contained in removing rice, and to make meter Bu Hui immersed because of eluriating soaks, cause a meter powdering, and then affect the mouthfeel of Er threads; Again the rice rinsed is put into steamed tool and carry out a steamed rice, the temperature of steamed rice is 120 degrees Celsius of steamed rice times is 25min, utilize the control of time and adjust by temperature and the degree that cooks of rice when a steamed rice is controlled, make the ripe degree of a steamed rice reach 75%; The rice that a steamed rice obtains being put into water temperature is that the cold water 1.5min of 10 degrees Celsius carries out a point soup process again, the a small amount of impurity contained in rice can be removed fully in point soup process, and the chemical reaction making rice occur in the process of steaming by environment change changes, further make starch be broken up completely, ensure that Er threads production process Zhong Jing road; Divide the rice Gu Shui of soup to be 20% to moisture by putting into cold water again, and the rice that Gu Shuigu is good is put into steamed tool and carry out secondary steamed rice to well-done, enable rice well-done, and then meet the comfortable taste of the Er threads produced, there is elasticity; Rice steamed for secondary steamed rice being cooled to temperature is again 25 degrees Celsius; Finally the rice cooled is put into inside Er threads machine and stir, and shaping by the pressure surface cutter metering chopping of the extruded oodle maker excessively of Er threads machine, i.e. obtained Er threads.
Embodiment two
Weighing the rice lift of 50kg is that the water pump of 50m carries out drawing water and rinses rice 5min, 6min, 7min, 8min, rice bran, impurity contained in removing rice, and to make meter Bu Hui immersed because of eluriating soaks, and causes a meter powdering, and then affects the mouthfeel of Er threads; The rice rinsed is put into inside steamed tool and carry out a steamed rice, at the temperature of 120 degrees Celsius, steam 28min, utilize the control of time and adjust by temperature the degree that cooks of rice when a steamed rice is controlled, make the ripe degree of a steamed rice reach 80%; Again the rice that a steamed rice obtains is put into the cold water 2min that water temperature is 18 degrees Celsius, and in cold water, add the dietary alkali of the heavy 0.09%-0.15% of rice, the a small amount of impurity contained in rice can be removed fully in point soup process, and absorption portion dietary alkali, chemical reaction rice being occurred in the process of steaming by the change of environment changes, further make starch be broken up completely, ensure that Er threads production process Zhong Jing road; The rice Gu Shui of soup is divided to be 23% to moisture by putting into cold water again; Again the rice that Gu Shuigu is good is put into steamed tool and carry out secondary steamed rice to well-done, enable rice well-done, and then meet the comfortable taste of the Er threads produced, there is elasticity; Rice steamed for secondary steamed rice being cooled to temperature is again 23 degrees Celsius, and its water content is 25%; Finally the rice cooled is put into inside Er threads machine and stir, and shaping by the pressure surface cutter metering chopping of the extruded oodle maker excessively of Er threads machine, i.e. obtained Er threads;
Embodiment three
Weighing the rice lift of 50kg is that the water pump of 50m carries out drawing water and rinses rice 5min, 6min, 7min, 8min, rice bran, impurity contained in removing rice, and to make meter Bu Hui immersed because of eluriating soaks, and causes a meter powdering, and then affects the mouthfeel of Er threads; The rice rinsed is put into inside steamed tool and carry out a steamed rice, at the temperature of 120 degrees Celsius, steam 30min, utilize the control of time and adjust by temperature the degree that cooks of rice when a steamed rice is controlled, make the ripe degree of a steamed rice reach 85%; Again the rice that a steamed rice obtains is put into the cold water 2.5min that water temperature is 25 degrees Celsius, and in cold water, add the dietary alkali that rice weighs 0.12%, the a small amount of impurity contained in rice can be removed fully in point soup process, and absorption portion dietary alkali, chemical reaction rice being occurred in the process of steaming by the change of environment changes, further make starch be broken up completely, ensure that Er threads production process Zhong Jing road; The rice Gu Shui of soup is divided to be 25% to moisture by putting into cold water again; Again the rice that Gu Shuigu is good is put into steamed tool and carry out secondary steamed rice to well-done, enable rice well-done, and then meet the comfortable taste of the Er threads produced, there is elasticity; Rice steamed for secondary steamed rice being cooled to temperature is again 25 degrees Celsius, and its water content is 25%; Finally the rice cooled is put into inside Er threads machine and stir, and shaping by the pressure surface cutter metering chopping of the extruded oodle maker excessively of Er threads machine, i.e. obtained Er threads;
Embodiment four
Dietary alkali in embodiment two or embodiment three is replaced with salt, also can produce the Er threads of the technical program.
Claims (9)
1. a ripe meal Er threads production method, is characterized in that: comprise the following steps:
(1) rice washing: the water pump utilizing lift to be 50m carries out drawing water and rinses rice 5-8min;
(2) steamed rice: put into inside steamed tool by the rice rinsed, steams 25-30min at the temperature of 120 degrees Celsius;
(3) soup is divided: the rice that a steamed rice obtains is put into the cold water 1.5-2.5min that water temperature is 10-25 degree Celsius;
(4) Gu Shui: divide the rice Gu Shui of soup to be 20%-25% to moisture by putting into cold water;
(5) rice that secondary steamed rice: Jiang Gushui buys is put into steamed tool and at the temperature of 120 degrees Celsius, is carried out secondary steamed rice to well-done;
(6) cool: rice steamed for secondary steamed rice being cooled to temperature is 20-25 degree Celsius;
(7) stir extruded: the rice cooled put into inside Er threads machine and stir, and extruded to cross the pressure surface cutter chopping of oodle maker shaping by Er threads machine, be i.e. obtained Er threads;
Described point soup, adds the dietary alkali of the heavy 0.09-0.15% of rice in cold water.
2. ripe meal Er threads production method as claimed in claim 1, is characterized in that: the time of described rice washing is 6min.
3. ripe meal Er threads production method as claimed in claim 1, is characterized in that: the described steamed rice time is 28min.
4. the ripe meal Er threads production method as described in claim 1 or 3, is characterized in that: a described steamed rice cooks rice to 75%-85%.
5. the ripe meal Er threads production method as described in claim 1 or 3, is characterized in that: a described steamed rice cooks rice to 80%.
6. ripe meal Er threads production method as claimed in claim 1, is characterized in that: the described point soup time is 2min.
7. ripe meal Er threads production method as claimed in claim 1, is characterized in that: described point soup, adds the dietary alkali that rice weighs 0.1% in cold water.
8. ripe meal Er threads production method as claimed in claim 7, is characterized in that: described dietary alkali also can adopt salt to replace.
9. ripe meal Er threads production method as claimed in claim 1, is characterized in that: after described cooling, and the water content of rice is 25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310445076.0A CN103478604B (en) | 2013-09-26 | 2013-09-26 | Method for producing cooked rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310445076.0A CN103478604B (en) | 2013-09-26 | 2013-09-26 | Method for producing cooked rice noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478604A CN103478604A (en) | 2014-01-01 |
| CN103478604B true CN103478604B (en) | 2015-07-01 |
Family
ID=49819466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310445076.0A Expired - Fee Related CN103478604B (en) | 2013-09-26 | 2013-09-26 | Method for producing cooked rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478604B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256440A (en) * | 2014-10-06 | 2015-01-07 | 李发旺 | Potato bait slices and preparing method |
| CN105495287A (en) * | 2015-11-28 | 2016-04-20 | 铜仁市金农绿色农业科技有限公司 | Dendrobium officinale waterless rice noodles and preparation method thereof |
| CN107549665A (en) * | 2017-10-10 | 2018-01-09 | 尚伦艳 | A kind of preparation method of sticky rice in lotus leaf |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067562A (en) * | 1992-05-19 | 1993-01-06 | 明耀延 | A kind of production method of convenient food in wire or piece shape |
| CN1537452A (en) * | 2003-09-12 | 2004-10-20 | 冯绍周 | Method for producing instant rice food, fried rice fodd and food slice |
| CN101326977A (en) * | 2008-08-05 | 2008-12-24 | 腾冲县合丰食品有限责任公司 | Method for preparing buckwheat noodle |
| CN102067965A (en) * | 2010-11-25 | 2011-05-25 | 云南省农业科学院生物技术与种质资源研究所 | Functional barley rice noodle and making method thereof |
-
2013
- 2013-09-26 CN CN201310445076.0A patent/CN103478604B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067562A (en) * | 1992-05-19 | 1993-01-06 | 明耀延 | A kind of production method of convenient food in wire or piece shape |
| CN1537452A (en) * | 2003-09-12 | 2004-10-20 | 冯绍周 | Method for producing instant rice food, fried rice fodd and food slice |
| CN101326977A (en) * | 2008-08-05 | 2008-12-24 | 腾冲县合丰食品有限责任公司 | Method for preparing buckwheat noodle |
| CN102067965A (en) * | 2010-11-25 | 2011-05-25 | 云南省农业科学院生物技术与种质资源研究所 | Functional barley rice noodle and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 腾冲饵丝的选料及加工技术;黄学源等;《云南农业科技》;19871031(第5期);全文 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103478604A (en) | 2014-01-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101352222B (en) | Sweet potato health-care vermicelli | |
| CN103478604B (en) | Method for producing cooked rice noodles | |
| CN1860921A (en) | Method for processing dried bamboo shoots | |
| CN109259064A (en) | It is a kind of can fast rehydrating river snails rice noodle dry rice flour preparation process | |
| CN106071993A (en) | A kind of production technology of spiced egg | |
| CN107801913A (en) | A kind of preparation method of cool skin | |
| CN106107470A (en) | The method of enzymatic isolation method preparation dehydration instant-rice | |
| CN105077013B (en) | The preparation method of quick-frozen red date taste noodle | |
| CN104605250A (en) | Red rice noodles and preparation method thereof | |
| CN106858379A (en) | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish | |
| CN101889698A (en) | Trichosantheskirilowiimaxim seed processing method | |
| CN103340453A (en) | Method for producing low-sugar low-fat lotus paste through enzymolysis processing | |
| CN101263877A (en) | Rice making method and device thereby | |
| CN1418569A (en) | Process for prodn. of pyramid-shaped dumpling made of glutinous rice wrapped in bamboo leaves | |
| CN106307483A (en) | Making method of original-taste rapid-expansion instant tremella slices | |
| CN101433290B (en) | Method for preparing instant rice | |
| CN101961095A (en) | Method for processing glutinous rice lotus root soft can | |
| KR100940083B1 (en) | Steamed rice-cake manufacturing method | |
| CN106213133A (en) | A kind of eight treasures rice pudding and processing method thereof | |
| CN101904522A (en) | Production method of starch noodles | |
| CN105661326A (en) | Convenient rice and processing method thereof | |
| CN112617175A (en) | Leakage gourd ladle wet vermicelli and processing technology thereof | |
| CN105360944A (en) | Making method of deep-fried noodles | |
| KR20000030180A (en) | Ginseng processing method containing red ginseng | |
| CN103070408A (en) | Preparation method for chicken blocks of braised chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150701 Termination date: 20150926 |
|
| EXPY | Termination of patent right or utility model |