CN104543706A - Miniaturization production method suitable for fresh squeezed wet rice noodles in shopfront - Google Patents
Miniaturization production method suitable for fresh squeezed wet rice noodles in shopfront Download PDFInfo
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Abstract
The invention discloses a miniaturization production method suitable for fresh squeezed wet rice noodles in a shopfront. The method comprises the following steps: (1) performing on-site size mixing; (2) curing; (3) keeping temperature and aging; (4) extruding into noodles; (5) cooking; (6) washing with water and cooling; and (7) subpackaging. The fresh squeezed wet rice noodles prepared by the method are suitable to be eaten in the shopfront on site, no preservative needs to be added, and the wet rice noodles are fresh, cool, pliable and good in taste. The method disclosed by the invention is easy to operate, single-person production can be completely realized, and commercial popularization is promoted.
Description
Technical field:
The present invention is that a kind of amylose content that uses reaches the rice meal of 23.5% as raw material, is applicable to the miniaturized production method that fresh-cut lettuce is now squeezed in the field fabrication of dining room, shop.
Technical background:
Ground rice, refers to rice to be raw material, and through strip, thread rice made products that the operations such as immersion, boiling, press strip are made, instead of what the meaning of a word was understood take rice as raw material to grind the granular material made.Ground rice quality is pliable and tough, high resilience, and poach does not stick with paste soup, and dry stir-fry is not easily broken, is equipped with respectively plant vegetables code or soup stock and carries out soup and boil or dryly to fry, smooth tasty, dark liking by the especially southern consumer of consumers in general.
China is largest paddy Production and consumption state in the world, and within 2012, national yield of brown rice breaks through 200,000,000 tons, accounts for 42% of total output of grain, and its medium rice accounts for rice yield about 70%, and Indica rice accounts for 25% of long-grained nonglutinous rice.The metric system staple food products of China's characteristic that to take Indica rice as the ground rice of Raw material processing be, economizes the tradition with breakfast edible rice flour in the Guangdong of south China, Guangxi, Hunan, Hubei, Yunnan, Guizhou, Jiangxi etc.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.China mainland area is every year for about 1,000,000 tons, the rice of ground rice processing, and account for about 30% of food processing rice total amount, ground rice output is at about 2,500,000 tons.
Traditional ground rice processing technology is: rice is eluriated, immersions-defibrination-filter-boil material-wooden powder press squeezing powder-boil powder-by water cooling with the undertaking of boiling water pot to pull out and become fresh-cut lettuce.The defect of this technique is that effect is low, energy consumption large, fresh-cut lettuce batch instability, is progressively eliminated.
The general technology of ground rice processing is: rice is eluriated, soak-enter machine pulverizes-enter machine and add water that to stir-enter machine slaking-wire squeeze-hang-leave standstill aging-loose wire be half dry state ground rice.If production dry rice flour, then add fesloon drying operation after loose wire, cut rear packaging.The shortcoming of this technique is: due to this explained hereafter ground rice, need through pulverizer, mixer, ground rice slaking forming machine, leave standstill multiple machinery, multiple link such as aging and complete, considerably increase the opportunities for contamination of ground rice; In addition due to this explained hereafter ground rice, its water content is comparatively large, and when ground rice is extruded from head, because temperature is high, when leaving standstill aging, bean vermicelli adhesion is serious.Ground rice loose wire otherwise take artificial sub-wire to separate one by one, or ground rice is directly fallen in water or add and about expect reentry about 0.3% Shi Que.Take artificial sub-wire to separate one by one, labor intensive is many; Ground rice is directly fallen in water, ground rice can be made to suck moisture content rapidly, make a meter molecule return life fast, affect the bonding of rice molecule, thus the biceps toughness of ground rice is reduced and the bar that easily breaks; About expect that if add during production the alum of heavy about 0.5% promotes starch gelatinization, then unfavorable environmental protection and food security; Therefore the technical barrier during ground rice loose wire has then become ground rice to produce.
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 compared to the production technology of dry rice flour, although achieve certain progress in mechanization degree, product form etc., there is not radical change in the mode of production.
In the process of fresh rice-flour noodles, rice wash rice, immersion, defibrination process Middle nutrition material run 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 declines, and washing a large amount of water resource of rice, the consumption of puffed wheat link, while easily causing harmful microorganism to breed, a lot of production is caused to produce family's abuse anticorrisive agent and the secondary pollution easily causing ground rice in dispensing transportation.
Domestic at present also have the trial adopting dry method abrasive dust to prepare fresh rice-flour noodles, makes fresh rice-flour noodles, do the loss of material can saved and wash in rice, immersion and defibrination process like this, using water wisely simultaneously after rice is directly ground into powder.But rice is different from wheat, needs the larger impact of applying that it just can be made to pulverize because its seed itself is comparatively hard and reach the granularity requirements making fresh rice-flour noodles, bring a large amount of damage starch that quality of rice noodles is significantly declined thus and even can not make ground rice.Therefore, if develop new dry process abrasive dust technology to produce rice meal, can either meet ground rice make granularity requirements can keep low damage starch values again, for the water-saving and emission-reducing realized in fresh rice-flour noodles production process, reduce microbial reproduction, Uniform Product local flavor, carry high product yield, reduce costs all significant.
For this reason, Chinese invention patent application publication No. CN103637061A discloses a kind of method that rice dry method abrasive dust prepares fresh wood powder, it uses dry method abrasive dust technology and obtains fresh wood powder in conjunction with subsequent machining technology, concrete technology step comprises rice and cleans, modified, abrasive dust is sized mixing, steam sheet, wire squeeze, washing cooling, sterilization, anti-aging process, the processing steps such as packaging, but this patent is not dry method abrasive dust truly, it needs first to carry out modified before abrasive dust, namely the profit rice that adds water is needed, adjustment rice moisture is 30% ~ 35%, soak time is 10h ~ 24h, and this patent is not adopt pure early rice, also need to add a certain amount of late long-grained nonglutinous rice, early rice and late long-grained nonglutinous rice according to 4: 1 ~ 3: 2 proportioning, it is low that this just makes it prepare soluble linear content of starch in fresh rice-flour noodles, easily pasty state is become time ground rice boils, clouding.
In addition in order to solve in existing fresh rice-flour noodles preparation process existing complex process, environmental protection and food security performance is looked into, energy consumption is high, with serious pollution problem, Chinese invention patent publication No. CN103652580A discloses a kind of rice flour manufacturing method of aseptic, environmental protection, it is selected raw material first, maintain strict control over inspection pass, the raw material that all genus aflatoxins exceed standard is not received without exception need not; Second step: rice cleans, for guaranteeing that rice stick quality provides adequate condition, require to be washed till water clear till; Soak again, the rice in steep after cleaning 6 ~ 8 hours (water temperature 40 ~ 60 DEG C); Soaked raw material is added the shaping and wire squeeze of one-step forming rice flour machine slaking, during wire squeeze, control the cooling water inflow of crushing strength and cooling jacket, keep machine head heating temperature to be 95 DEG C ~ 98 DEG C; Bean vermicelli is hung into " vermicelli aging oven " again, leave standstill ageing time 4 ~ 6 hours; Aging temperature is 10 DEG C ~ 25 DEG C, and humidity is 90%; Finally the bean vermicelli hand rubbing silk after aging can be unclamped, then cut off.The advantage of this patent is: manufacturing procedure is few, and the time is short, and the equipment of employing is few, and production cost is low, and occupied ground is few.But what this patent system was standby eats ground rice in fact still dry rice flour or half dry rice flour raw, could will use, so be not fresh-cut lettuce during actual use through superheated water foaming process.
Summary of the invention
Technical problem to be solved by this invention is the method that the miniaturization providing the dining room field fabrication of a kind of applicable shop now to squeeze fresh-cut lettuce for the deficiency existing for prior art is produced, the method adopts amylose content to reach the rice meal of 23.5% as raw material, preparation to eat ground rice raw salubrious, pliable and tough, mouthfeel is good.The method is simple to operate, can singlely produce completely, without the need to adding any anticorrisive agent, being conducive to commercialization and promoting.
Technical problem to be solved by this invention can be achieved through the following technical solutions:
Applicable commodity section now squeezes a miniaturized production method for fresh-cut lettuce, comprises the steps:
(1) size mixing step in scene
The rice meal of amylose content more than 23.5% and water mix and blend are made Rice & peanut milk, leaves standstill 6 ~ 12 hours according to room ambient conditions, make uniform moisture penetrate in rice meal;
(2) maturation stage
The Rice & peanut milk that step (1) has left standstill is joined in multipurpose fresh-cut lettuce machine, the raw material after forming slaking is extruded by the even slaking of multipurpose fresh-cut lettuce machine, in maturing process, temperature controls at 95 ~ 98 DEG C, time is 1 minute, screw speed is 100 revs/min, and extruding aperture is 6mm;
(3) Aging Step is incubated
The raw material that slaking step (2) prepared is good is put in time in heat and moisture preserving case and is carried out insulation and agingly obtain aging good raw material, insulation ageing time is more than 1 hour, humidity does not dry out with the raw material that slaking is good and is as the criterion, and ensures aging good raw material pliability;
(4) wire squeeze step
Aging good raw material step (3) prepared again joins in the multipurpose fresh-cut lettuce machine described in step (2) and carries out wire squeeze, and in wire squeeze process, temperature controls at 70 ~ 80 DEG C, and the time is 1 minute, and extruding aperture is 1.0 ~ 2.0mm;
(5) step is cooked
In the ground rice feeding boiling grain that step (4) is extruded, carry out boiling, the temperature of the water in wherein boiling grain is 100 DEG C ~ 105 DEG C, and the time of cooking is 30 seconds ~ 70 seconds;
(6) washing cooling
Ground rice after step (5) boiling carries out drip washing with through supercooling running water, makes ground rice temperature be down to below normal temperature, to strengthen the gelling performance of ground rice and to wash away ground rice surface starch;
(7) packing:
Cooled rice stick cuts off component and eats in time.
In a preferred embodiment of the invention, in described step (1), the rice meal of described amylose content more than 23.5% follows following principle to the proportion relation between water: in the proportion relation between the rice meal of amylose content more than 23.5% and water and step (4) to extrude aperture relevant, when to extrude aperture be 1.0 ~ 1.3mm, the mass ratio between the rice meal of amylose content more than 23.5% and water is 1:0.75; When to extrude aperture be 1.4 ~ 1.6mm, the mass ratio between the rice meal of amylose content more than 23.5% and water is 1:0.8.When to extrude aperture be 1.7 ~ 2.0mm, the mass ratio between the rice meal of amylose content more than 23.5% and water is 1:0.85.
In a preferred embodiment of the invention, in described step (5), described in cook the time in step (4) to extrude aperture relevant, when to extrude aperture be 1.0 ~ 1.3mm, digestion time is 35 seconds; When to extrude aperture be 1.4 ~ 1.6mm, digestion time is 50 seconds; When to extrude aperture be 1.7 ~ 2.0mm, digestion time is 70 seconds.
The present invention also has following feature:
1, owing to using the special rice meal of 140 ~ 150 order ground rice, decrease the trouble that user purchases high quality white rice, decrease labour intensity and harmful microbe and pollute, health is clean, simple to operately operates without the need to professional.
2, step is cooked by configuring maturation stage and insulation Aging Step and configure after wire squeeze step before wire squeeze step, ground rice is after overcuring and insulation are aging, ground rice is intermolecular tightr, density is higher, energeticallyer road, mouthfeel is better, can realize commodity section and now squeeze and now eat after cooking step.
3, by reasonably configuring the technological parameter between each step, particularly strictly control the rational proportion of rice meal and moisture, ground rice strength road is better, not easy fracture and non muddy soup.
4, the present invention adopts 95 ~ 98 DEG C to carry out slaking, makes the easy slaking of Rice & peanut milk, non-foaming and burnt again.
5, the present invention adopts 70 ~ 80 DEG C to carry out wire squeeze, is beneficial to raw material on the one hand and again merges shaping, is also beneficial to ground rice on the other hand shaping.
7, it is edible that the existing squeezing fresh-cut lettuce that prepared by the present invention is applicable to commodity section scene, and without the need to adding any anticorrisive agent, salubrious, pliable and tough, mouthfeel is good.The inventive method is simple to operate, can singlely produce completely, is conducive to commercialization and promotes.
Detailed description of the invention
Embodiment 1
Applicable commodity section now squeezes a miniaturized production method for fresh-cut lettuce, comprises the steps:
(1) size mixing step in scene
The rice meal prepare embodiment 1 and water mix and blend make Rice & peanut milk, and leave standstill 6 ~ 12 hours according to room ambient conditions, make uniform moisture penetrate in rice meal, the mass ratio between rice meal and water is 1:0.75;
(2) maturation stage
Joined by the Rice & peanut milk that step (1) has left standstill in multipurpose fresh-cut lettuce machine, extrude the raw material after forming slaking by the even slaking of multipurpose fresh-cut lettuce machine, in maturing process, temperature controls at 95 ~ 98 DEG C, and the time is 1 minute, and extruding aperture is 6cm;
(3) Aging Step is incubated
The raw material that slaking step (2) prepared is good is put in time in heat and moisture preserving case and is carried out insulation and agingly obtain aging good raw material, and insulation ageing time is more than 1 hour, and humidity does not dry out with the raw material that slaking is good and is as the criterion; Ensure aging good raw material pliability.
(4) wire squeeze step
Aging good raw material step (3) prepared again joins in the multipurpose fresh-cut lettuce machine described in step (2) and carries out wire squeeze, and in wire squeeze process, temperature controls at 70 ~ 80 DEG C, and the time is 1 minute, and extruding aperture is 1.0mm;
(5) step is cooked
In the ground rice feeding boiling grain that step (4) is extruded, carry out boiling, the temperature of the water in wherein boiling grain is 100 DEG C ~ 105 DEG C, and the time of cooking is 30 seconds;
(6) washing cooling
Ground rice after step (5) boiling carries out drip washing with through supercooling running water, makes ground rice temperature be down to below normal temperature, to strengthen the gelling performance of ground rice and to wash away ground rice surface starch;
(7) packing:
Cooled rice stick cuts off component and eats in time.
With the ground rice of the 1.0mm of this explained hereafter, mouthfeel is smooth, soft, has certain strength road, easily tasty.It is Hengyang City slag glutinous rice powder spy specification.
Embodiment 2
Applicable commodity section now squeezes a miniaturized production method for fresh-cut lettuce, comprises the steps:
(1) size mixing step in scene
The rice meal prepare embodiment 2 and water mix and blend make Rice & peanut milk, and leave standstill 6 ~ 12 hours according to room ambient conditions, make uniform moisture penetrate in rice meal, the mass ratio between rice meal and water is 1:0.8;
(2) maturation stage
Joined by the Rice & peanut milk that step (1) has left standstill in multipurpose fresh-cut lettuce machine, extrude the raw material after forming slaking by the even slaking of multipurpose fresh-cut lettuce machine, in maturing process, temperature controls at 95 ~ 98 DEG C, and the time is 1 minute, and extruding aperture is 6cm;
(3) Aging Step is incubated
The raw material that slaking step (2) prepared is good is put in time in heat and moisture preserving case and is carried out insulation and agingly obtain aging good raw material, and insulation ageing time is more than 1 hour, and humidity does not dry out with the raw material that slaking is good and is as the criterion; Ensure aging good raw material pliability.
(4) wire squeeze step
Aging good raw material step (3) prepared again joins in the multipurpose fresh-cut lettuce machine described in step (2) and carries out wire squeeze, and in wire squeeze process, temperature controls at 70 ~ 80 DEG C, and the time is 1 minute, and extruding aperture is 1.5mm;
(5) step is cooked
In the ground rice feeding boiling grain that step (4) is extruded, carry out boiling, the temperature of the water in wherein boiling grain is 100 DEG C ~ 105 DEG C, and the time of cooking is 50 seconds;
(6) washing cooling
Ground rice after step (5) boiling carries out drip washing with through supercooling running water, makes ground rice temperature be down to below normal temperature, to strengthen the gelling performance of ground rice and to wash away ground rice surface starch;
(7) packing:
Cooled rice stick cuts off component and eats in time.
With the ground rice of the 1.5mm of this explained hereafter, mouthfeel is smooth sharp and clear, pliable and tough, and strength road is strong, easily tasty, makees Changde ground rice and commonly uses this specification.
Embodiment 3
Applicable commodity section now squeezes a miniaturized production method for fresh-cut lettuce, comprises the steps:
(1) size mixing step in scene
The rice meal prepare embodiment 3 and water mix and blend make Rice & peanut milk, and leave standstill 6 ~ 12 hours according to room ambient conditions, make uniform moisture penetrate in rice meal, the mass ratio between rice meal and water is 1:0.85;
(2) maturation stage
Joined by the Rice & peanut milk that step (1) has left standstill in multipurpose fresh-cut lettuce machine, extrude the raw material after forming slaking by the even slaking of multipurpose fresh-cut lettuce machine, in maturing process, temperature controls at 95 ~ 98 DEG C, and the time is 1 minute, and extruding aperture is 6cm;
(3) Aging Step is incubated
The raw material that slaking step (2) prepared is good is put in time in heat and moisture preserving case and is carried out insulation and agingly obtain aging good raw material, and insulation ageing time is more than 1 hour, and humidity does not dry out with the raw material that slaking is good and is as the criterion; Ensure aging good raw material pliability.
(4) wire squeeze step
Aging good raw material step (3) prepared again joins in the multipurpose fresh-cut lettuce machine described in step (2) and carries out wire squeeze, and in wire squeeze process, temperature controls at 70 ~ 80 DEG C, and the time is 1 minute, and extruding aperture is 2.0mm;
(5) step is cooked
In the ground rice feeding boiling grain that step (4) is extruded, carry out boiling, the temperature of the water in wherein boiling grain is 100 DEG C ~ 105 DEG C, and the time of cooking is 70 seconds;
(6) washing cooling
Ground rice after step (5) boiling carries out drip washing with through supercooling running water, makes ground rice temperature be down to below normal temperature, to strengthen the gelling performance of ground rice and to wash away ground rice surface starch;
(7) packing:
Cooled rice stick cuts off component and eats in time.
With the ground rice of the 2.0mm of this explained hereafter, mouthfeel is smooth, and toughness is strong, and strength road is pure, does Guilin halogen powder and fries code powder optimum feed stock.
Claims (3)
1. applicable commodity section now squeezes a miniaturized production method for fresh-cut lettuce, it is characterized in that, comprises the steps:
(1) size mixing step in scene
The 140-150 object rice meal of amylose content more than 23.5% and water mix and blend are made Rice & peanut milk, leaves standstill 6 ~ 12 hours according to room ambient conditions, make uniform moisture penetrate in rice meal;
(2) maturation stage
Joined by the Rice & peanut milk that step (1) has left standstill in multipurpose fresh-cut lettuce machine, extrude the raw material after forming slaking by the even slaking of multipurpose fresh-cut lettuce machine, in maturing process, temperature controls at 95 ~ 98 DEG C, and 1 minute time, extruding aperture is 6cm;
(3) Aging Step is incubated
The raw material that slaking step (2) prepared is good is put in time in heat and moisture preserving case and is carried out insulation and agingly obtain aging good raw material, and insulation ageing time is more than 1 hour, and humidity does not dry out with the raw material that slaking is good and is as the criterion; Ensure aging good raw material pliability.
(4) wire squeeze step
Aging good raw material step (3) prepared again joins in the multipurpose fresh-cut lettuce machine described in step (2) and carries out wire squeeze, and in wire squeeze process, temperature controls at 70 ~ 80 DEG C, and the time is 1 minute, and extruding aperture is 1.0 ~ 2.0mm;
(5) step is cooked
In the ground rice feeding boiling grain that step (4) is extruded, carry out boiling, the temperature of the water in wherein boiling grain is 100 DEG C ~ 105 DEG C, and the time of cooking is 30 seconds ~ 70 seconds;
(6) washing cooling
Ground rice after step (5) boiling carries out drip washing with through supercooling running water, makes ground rice temperature be down to below normal temperature, to strengthen the gelling performance of ground rice and to wash away ground rice surface starch;
(7) packing:
Cooled rice stick cuts off component and eats in time.
2. a kind of applicable commodity section as claimed in claim 1 now squeezes the miniaturized production method of fresh-cut lettuce, it is characterized in that, in described step (1), the rice meal of described amylose content more than 23.5% follows following principle to the proportion relation between water: in the proportion relation between the rice meal of amylose content more than 23.5% and water and step (4) to extrude aperture relevant, when to extrude aperture be 1.0 ~ 1.3mm, the mass ratio between the rice meal of amylose content more than 23.5% and water is 1:0.75; When to extrude aperture be 1.4 ~ 1.6mm, the mass ratio between the rice meal of amylose content more than 23.5% and water is 1:0.8.When to extrude aperture be 1.7 ~ 2.0mm, the mass ratio between the rice meal of amylose content more than 23.5% and water is 1:0.85.
3. a kind of applicable commodity section as claimed in claim 1 now squeezes the miniaturized production method of fresh-cut lettuce, it is characterized in that, in described step (5), described cook the time in step (4) to extrude aperture relevant, when to extrude aperture be 1.0 ~ 1.3mm, digestion time is 30 seconds; When to extrude aperture be 1.4 ~ 1.6mm, digestion time is 50 seconds; When to extrude aperture be 1.7 ~ 2.0mm, digestion time is 70 seconds.
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| CN104872516A (en) * | 2015-05-19 | 2015-09-02 | 九阳股份有限公司 | Manufacturing method of rice flour, rice flour retrogradation processing assembly and household rice flour making machine |
| CN106107939A (en) * | 2016-07-08 | 2016-11-16 | 重庆市铜梁区双江食品厂（普通合伙） | A kind of high-moisture antistaling instant Hot and Sour Rice Noodles and preparation method thereof |
| CN106472965A (en) * | 2015-08-14 | 2017-03-08 | 杨振福 | Rice vermicelli prescription and preparation method thereof |
| CN110024940A (en) * | 2019-01-31 | 2019-07-19 | 北京金田麦国际食品有限公司 | A kind of rice flour noodle production line |
| CN112715829A (en) * | 2019-10-15 | 2021-04-30 | 徐振平 | Multi-fresh wet Guilin rice noodles made of five cereals and coarse cereals |
| CN113974058A (en) * | 2021-11-10 | 2022-01-28 | 重庆市臣品客食品有限公司 | Production process of fresh-keeping rice noodles and rice noodle boiling system |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110024940A (en) * | 2019-01-31 | 2019-07-19 | 北京金田麦国际食品有限公司 | A kind of rice flour noodle production line |
| CN112715829A (en) * | 2019-10-15 | 2021-04-30 | 徐振平 | Multi-fresh wet Guilin rice noodles made of five cereals and coarse cereals |
| CN113974058A (en) * | 2021-11-10 | 2022-01-28 | 重庆市臣品客食品有限公司 | Production process of fresh-keeping rice noodles and rice noodle boiling system |
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Application publication date: 20150429 |