CN103637061A - Method used for preparing fresh rice noodles via rice dry milling method - Google Patents
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- 241000209094 Oryza Species 0.000 title claims abstract description 102
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 98
- 235000009566 rice Nutrition 0.000 title claims abstract description 98
- 235000012149 noodles Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000009837 dry grinding Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000012545 processing Methods 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 230000003712 anti-aging effect Effects 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 11
- 238000005516 engineering process Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000000428 dust Substances 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 235000012054 meals Nutrition 0.000 claims description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 235000017281 sodium acetate Nutrition 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000005304 joining Methods 0.000 claims 1
- 238000003754 machining Methods 0.000 claims 1
- 238000004140 cleaning Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 238000003801 milling Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 230000007423 decrease Effects 0.000 description 6
- 230000008030 elimination Effects 0.000 description 5
- 238000003379 elimination reaction Methods 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 241000574138 Ozothamnus diosmifolius Species 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 235000020265 peanut milk Nutrition 0.000 description 4
- 239000004575 stone Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 241001504664 Crossocheilus latius Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
Classifications
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- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method used for preparing fresh rice noodles via rice dry milling method, and belongs to the field of rice deep processing. According to the method, fresh rice noodles are obtained via steps such as raw material cleaning, rice cleaning, texture adjusting, milling, slurry mixing, paste steaming, noodle extruding, water washing and cooling, sterilizing, anti-aging processing, and packaging. The method is capable of realizing water conservation and emission reduction in fresh rice noodle production processes, reducing product background microbial content, increasing product yield, reducing production cost, and obtaining products with excellent and stable quality. The method possesses significant importance for development of fresh rice noodle processing technology of our country and for scaled production of fresh rice noodle industry; and industrialization prospect of the method in future is promising.
Description
Technical field
The present invention relates to a kind of rice dry method abrasive dust and prepare the method for fresh rice-flour noodles.
Background technology
China is largest paddy Production and consumption state in the world, and within 2012, national yield of brown rice is broken through 200,000,000 tons, accounts for 42% of total output of grain, and its medium rice accounts for rice yield approximately 70%, and early long-grained nonglutinous rice accounts for 25% of long-grained nonglutinous rice.The ground rice that morning, long-grained nonglutinous rice was Raw material processing of take is the metric system staple food product of China's characteristic, in Guangdong of south China, the province such as Guangxi, Hunan, Hubei, Yunnan, Guizhou, Jiangxi has the tradition of breakfast edible rice flour.China's tradition rice flour produts, by processing and edible way, can be divided into fresh rice-flour noodles, dry rice flour, quick-frozen ground rice and convenient rice flour noodles etc.Approximately 1,000,000 tons, the rice that China mainland area processes for ground rice every year, accounts for 30% left and right that rice total amount is used in food processing, and ground rice output is 2,500,000 tons of left and right.
Fresh rice-flour noodles is a kind of New-type instant ground rice that development in recent years is got up, and has the fresh feature such as smooth.But than the production technology of dry rice flour, although obtained certain progress at aspects such as mechanization degree, product forms, there is not radical change in the mode of production.The processing of fresh rice-flour noodles generally will pass through rice impurity elimination, wash the series of processes such as rice, immersion, defibrination, gelatinization, slitting or wire squeeze makes.Rice nutriment in the process of washing rice, immersion, defibrination runs off very large, particularly water soluble ingredient in rice.The loss of these compositions not only makes the loss of ground rice characteristic chicken flavor, product yield decline, and is washing rice, a large amount of water resource of puffed wheat link consumption, and when easily causing harmful microorganism breeding, the stability between product batches can not get good control.
At present domestic also have a trial that adopts dry method abrasive dust to prepare fresh rice-flour noodles, makes fresh rice-flour noodles after rice is directly ground into powder, does like this and can save the loss of material of washing in rice, immersion and defibrination process, using water wisely simultaneously.But rice is different from wheat, because need to applying larger impact more firmly, its seed itself just can make its pulverizing reach the granularity requirements of making fresh rice-flour noodles, and bring thus a large amount of damage starch to make the remarkable decline of quality of rice noodles even can not make ground rice.Therefore, if develop new dry process abrasive dust technology, produce rice meal, can either meet the granularity requirements that ground rice makes and can keep low damage starch values again, for realizing water-saving and emission-reducing in fresh rice-flour noodles production process, reduce microbial reproduction, unified product special flavour, carry high product yield, reduce costs all significant.
Summary of the invention
The object of this invention is to provide that a kind of granularity making with dry method abrasive dust is little, the low rice meal of damage starch value, and as raw material, prepare the method for fresh rice-flour noodles.The present invention adopts modified in advance method to reduce grain of rice hardness, by optimizing the best modified process conditions of modified gain of parameter, reduces the mechanical impulse force in mill processes, thereby guarantees that the rice meal damage starch value of producing is low; Flour mill, on the basis of theory and practice type selecting, selects Cyclone mill to produce rice meal, utilizes the stone roller effect of frustrating between rice starch granule that it is pulverized, and reduces the fragmentation of starch granules in crushing process; Then by gelatinization after adding water and sizing mixing, then wire squeeze makes fresh rice-flour noodles.
Dry method abrasive dust provided by the present invention is prepared the method for fresh rice-flour noodles, comprises the steps: that rice is clean, modified, abrasive dust, sizes mixing, steams the processing steps such as sheet, wire squeeze, washing are cooling, sterilization, anti-aging processing, packing.For the rice meal of laying in or circulate, after abrasive dust, need in the preparation the step of drying.
Concrete preparation technology is as follows:
(1) clean: choose quality early rice rice and late long-grained nonglutinous rice according to the proportioning of 4: 1～3: 2, insert in cleaning machine clean, dedust, impurity elimination, de-stone.
(2) modified: to add water profit rice, adjust rice moisture between 30～35%, time 10～24h.
(3) abrasive dust: send material to enter Cyclone mill and grind, the rice meal after coarse crushing enters vibratory sieve and crosses 100 mesh sieves, and oversize backfill enters Cyclone mill, screenings enters that drying system is dried or be directly delivered to next step size mixing technology.
(4) size mixing: by rice meal and appropriate water and add 0.8～1.2 ‰ salt to be mixed and made into Rice & peanut milk.
(5) steam sheet: under 100 ± 2 ℃ of temperature and 0.1～0.3MPa pressure, use Steam Heating mode by rice flower milk slaking.Time is 90-180s.
(6) wire squeeze: the rice sheet to slaking carries out physics extrusion modling, makes difform ground rice by different die orifices.Wire squeeze panel aperture is φ 1.5mm, φ 1.6mm or φ 1.8mm.
(7) wash cooling: after wire squeeze moulding, with the cold water of 0 ℃～10 ℃ of water temperatures, rice stick is carried out to drip washing, makes its temperature decrease to 24 ℃～26 ℃.Rice stick is met cold convergence, has more gel characteristic.Wash away the starch on rice stick surface simultaneously, make surface more glossy, smooth, not stick.Ground rice water Xian time general control is in 2～5min left and right.
(8) sterilization: can preserve more than 2 days for the fresh wet rice flour noodles that assurance is produced, the ground rice of producing is carried out to acidleach sterilization.First use the acidleach of 0.8～1.2% (V/V) lactic acid/sodium acetate, then select the sterilization parameter of 90 ℃/30 minutes or 95 ℃/20 minutes to carry out heat sterilization.
(9) anti-aging processing: surface spraying 0.1～0.5 ‰ amylase solution carries out anti-aging processing.
(10) packing: the fresh rice-flour noodles after anti-aging processing drains rear pack.Adopt retort pouch (heatproof is more than 100 ℃).
Production method of the present invention has following features:
The present invention has realized dry method abrasive dust and has prepared fresh rice-flour noodles, and the granularity requirements that the rice meal making can meet ground rice making can keep low damage starch values again.By dry method abrasive dust, immersion and defibrination process have been saved, avoided the loss of material in these processes, when water consumption in ground rice manufacturing process is significantly reduced, also have that background content of microorganisms in fresh rice-flour noodles also significantly reduces, fresh rice-flour noodles constant product quality all, the feature such as the raising of product yield, production cost reduction.
The specific embodiment
Below by specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.
Method described in following embodiment, if no special instructions, is conventional method; Described material, if no special instructions, all can obtain from commercial channels.
Embodiment 1, rice dry method abrasive dust are prepared fresh rice-flour noodles technique
1) clean: choose quality early rice rice and late long-grained nonglutinous rice according to the ratio of 4: 1, insert in cleaning machine clean, dedust, impurity elimination, de-stone.
2) modified: to add water profit rice, adjust rice moisture 30%, time 15h.
3) abrasive dust: send material to enter Cyclone mill and grind, the rice meal after coarse crushing enters vibratory sieve and crosses 100 mesh sieves, and oversize backfill enters Cyclone mill, and screenings is delivered to next step size mixing technology.
4) size mixing: the ratio of rice meal and 1: 1.9 is added to water, and the Rice & peanut milk that adds 1 ‰ salt to be mixed.
5) steam sheet: under 100 ± 2 ℃ of temperature and 0.15MPa pressure, use Steam Heating mode by rice flower milk slaking.Time is 100s.
6) wire squeeze: the rice sheet to slaking carries out physics extrusion modling, and wire squeeze panel aperture is φ 1.5mm.
7) wash cooling: after wire squeeze moulding, with the cold water of 6 ℃～10 ℃ of water temperatures, rice stick is carried out to drip washing, make its temperature decrease to 24 ℃～26 ℃, water Xian time is controlled at 3min.
8) sterilization: with carrying out heat sterilization by the sterilization parameter of 90 ℃/30 minutes after the acidleach of 1% (V/V) lactic acid/sodium acetate.
9) anti-aging processing: surface spraying 0.2 ‰ amylase solutions carry out anti-aging processing.
10) packing: the fresh rice-flour noodles after anti-aging processing drains rear pack.Adopt retort pouch (heatproof is more than 100 ℃).
Embodiment 2, rice dry method abrasive dust are prepared fresh rice-flour noodles technique
1) clean: choose quality early rice rice and late long-grained nonglutinous rice according to the ratio of 3: 2, insert in cleaning machine clean, dedust, impurity elimination, de-stone.
2) modified: to add water profit rice, adjust rice moisture between 33%, time 20h.
3) abrasive dust: send material to enter Cyclone mill and grind, the rice meal after coarse crushing enters vibratory sieve and crosses 100 mesh sieves, and oversize backfill enters Cyclone mill,
4) screenings enters drying system and dries, 60 ℃ of bake out temperatures, and drying time 60min, controls moisture below 14%.
5) size mixing: the ratio of rice meal and 1: 2.25 is added to water, and the Rice & peanut milk that adds 1.2 ‰ salt to be mixed.
6) steam sheet: by rice flower milk slaking, the time is 150s. under 100 ± 2 ℃ of temperature and 0.3MPa pressure
7) wire squeeze: the rice sheet to slaking carries out physics extrusion modling, and wire squeeze panel aperture is φ 1.6mm.
8) wash cooling: after wire squeeze moulding, with the cold water of 4 ℃～8 ℃ of water temperatures, rice stick is carried out to drip washing, make its temperature decrease to 23 ℃～26 ℃, ground rice water Xian is controlled at 4min.
9) sterilization: with the acidleach of 0.8% (V/V) lactic acid/sodium acetate, then select the sterilization parameter of 95 ℃/20 minutes to carry out heat sterilization.
10) anti-aging processing: surface spraying 0.4 ‰ amylase solutions carry out anti-aging processing.
11) packing: pack retort pouch into after fresh rice-flour noodles drains.
Embodiment 3, rice dry method abrasive dust are prepared fresh rice-flour noodles technique
1) clean: choose quality early rice rice and late long-grained nonglutinous rice according to the ratio of 3.5: 1.5, insert in cleaning machine clean, dedust, impurity elimination, de-stone.
2) modified: to add water profit rice, adjust rice moisture between 35%, time 24h.
3) abrasive dust: send material to enter Cyclone mill and grind, enter vibratory sieve and cross 100 mesh sieves, oversize backfill enters Cyclone mill, sieve is delivered to next step size mixing technology.
4) size mixing: the ratio of rice meal and 1: 1.8 is added to water, and the Rice & peanut milk that adds 0.8 ‰ salt to be mixed.
5) steam sheet: under 100 ± 2 ℃ of temperature and 0.1MPa pressure, use Steam Heating mode by rice flower milk slaking.Time is 180s.
6) wire squeeze: the rice sheet to slaking carries out physics extrusion modling, and wire squeeze panel aperture is φ 1.8mm.
7) wash cooling: after wire squeeze moulding, with the cold water of 0 ℃～4 ℃ of water temperatures, rice stick is carried out to drip washing, makes its temperature decrease to 24 ℃～26 ℃, 5min.
8) sterilization: with the acidleach of 1.2% (V/V) lactic acid/sodium acetate, then select the sterilization parameter of 90 ℃/30 minutes to carry out heat sterilization.
9) anti-aging processing: surface spraying 0.5 ‰ amylase solutions carry out anti-aging processing.
10) packing: pack retort pouch into after the fresh rice-flour noodles after anti-aging processing drains.
Claims (9)
1. rice dry method abrasive dust is prepared a fresh rice-flour noodles method, it is characterized in that using dry method abrasive dust technology and makes fresh rice-flour noodles in conjunction with subsequent machining technology.Processing step comprises that rice is clean, modified, abrasive dust, size mixing, steam the processing steps such as sheet, wire squeeze, washing are cooling, sterilization, anti-aging processing, packing.For the rice meal of laying in or circulate, after abrasive dust, need in the preparation the step of drying.
2. the production method of fresh rice-flour noodles according to claim 1, is characterized in that: while joining meter, the ratio of early rice and late long-grained nonglutinous rice is 4: 1～3: 2.
3. the production method of fresh rice-flour noodles according to claim 1, is characterized in that: when modified, rice moisture is adjusted between 30-35%, and the time is time 10～24h.
4. the production method of fresh rice-flour noodles according to claim 1, is characterized in that: during abrasive dust, adopt Cyclone mill, and control granularity more than 100 orders.
5. the production method of fresh rice-flour noodles according to claim 1, is characterized in that: the addition of salt is 0.8-1.2 ‰.
6. the production method of fresh rice-flour noodles according to claim 1, is characterized in that: steam sheet temperature at 100 ± 2 ℃ of temperature and 0.1～0.3MPa pressure, the time is 90-180s.
7. the production method of fresh rice-flour noodles according to claim 1, is characterized in that: 0 ℃～10 ℃ of drip washing water temperatures, time 2～5min left and right.
8. the production method of fresh rice-flour noodles according to claim 1, is characterized in that: with 0.8～1.2% (V/V) lactic acid/sodium acetate acidleach sterilization; Select the sterilization parameter heat sterilization of 90 ℃/30 minutes or 95 ℃/20 minutes.
9. the production method of fresh rice-flour noodles according to claim 1, is characterized in that: surface spraying 0.1～0.5 ‰ amylase solution carries out anti-aging processing.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543677A (en) * | 2015-01-14 | 2015-04-29 | 吉林德亚农业发展集团有限公司 | Pure natural rice flour preparation method and rice flour |
| CN104585595A (en) * | 2014-12-12 | 2015-05-06 | 衡阳市民安大米精粉有限公司 | Production method for rice flour used in preparing fresh rice noodles |
| CN104605258A (en) * | 2015-02-08 | 2015-05-13 | 王建军 | Method for producing special rice flour for wrappers |
| CN106036409A (en) * | 2016-06-17 | 2016-10-26 | 河南工业大学 | Method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods |
| CN106360313A (en) * | 2016-10-26 | 2017-02-01 | 中南林业科技大学 | Dry preparation method of rice flour specially used for cakes |
| CN107484943A (en) * | 2017-07-27 | 2017-12-19 | 中国农业科学院农产品加工研究所 | The rice meal energy-conservation preparation method of low damage content of starch |
| CN108013353A (en) * | 2017-12-29 | 2018-05-11 | 无锡群硕谷唐生物科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN108354114A (en) * | 2018-04-25 | 2018-08-03 | 林清矫 | A kind of automatic production method and system of rice flour |
| CN109699895A (en) * | 2019-02-28 | 2019-05-03 | 河南省大程粮油集团股份有限公司 | A kind of preparation method of dry method stone mill rice meal |
| CN110393258A (en) * | 2019-07-03 | 2019-11-01 | 无锡群硕谷唐生物科技有限公司 | Preparation method of fresh-keeping rice noodles |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585595A (en) * | 2014-12-12 | 2015-05-06 | 衡阳市民安大米精粉有限公司 | Production method for rice flour used in preparing fresh rice noodles |
| CN104543677A (en) * | 2015-01-14 | 2015-04-29 | 吉林德亚农业发展集团有限公司 | Pure natural rice flour preparation method and rice flour |
| CN104605258A (en) * | 2015-02-08 | 2015-05-13 | 王建军 | Method for producing special rice flour for wrappers |
| CN106036409A (en) * | 2016-06-17 | 2016-10-26 | 河南工业大学 | Method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods |
| CN106360313A (en) * | 2016-10-26 | 2017-02-01 | 中南林业科技大学 | Dry preparation method of rice flour specially used for cakes |
| CN107484943A (en) * | 2017-07-27 | 2017-12-19 | 中国农业科学院农产品加工研究所 | The rice meal energy-conservation preparation method of low damage content of starch |
| CN108013353A (en) * | 2017-12-29 | 2018-05-11 | 无锡群硕谷唐生物科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN108013353B (en) * | 2017-12-29 | 2021-09-17 | 无锡新禾创工食品科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN108354114A (en) * | 2018-04-25 | 2018-08-03 | 林清矫 | A kind of automatic production method and system of rice flour |
| CN109699895A (en) * | 2019-02-28 | 2019-05-03 | 河南省大程粮油集团股份有限公司 | A kind of preparation method of dry method stone mill rice meal |
| CN110393258A (en) * | 2019-07-03 | 2019-11-01 | 无锡群硕谷唐生物科技有限公司 | Preparation method of fresh-keeping rice noodles |
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Application publication date: 20140319 |