CN105146275A - Making method of aged snail rice noodles - Google Patents
Making method of aged snail rice noodles Download PDFInfo
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- CN105146275A CN105146275A CN201510425992.7A CN201510425992A CN105146275A CN 105146275 A CN105146275 A CN 105146275A CN 201510425992 A CN201510425992 A CN 201510425992A CN 105146275 A CN105146275 A CN 105146275A
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Abstract
The invention relates to a making method of aged snail rice noodles. A formula of the snail rice noodles comprises the following components in percentage by weight: 60-90% of rice flour, 20-40% of corn starch and 10-40% of cooked rice flour pulp. The making method comprises the following steps: uniformly mixing and stirring the rice flour, the corn starch and the cooked rice flour pulp together so as to obtain flour materials; feeding the flour materials into a twin-screw extruder, and extruding and pelletizing the flour materials so as to obtain cylindrical granules, wherein the diameter of each cylindrical granule is 6 mm, and the length of each cylindrical granule is 1mm; then steaming and cooking the cylindrical granules for 5-8 minutes with steam of 0.15MPa-0.20MPa, feeding the steamed and cooked cylindrical granules into the twin-screw extruder, extruding the steamed and cooked cylindrical granules, and ageing and forming the extruded cylindrical granules so as to obtain rod-shaped noodles of which the diameter is 1.2mm; cutting the rod-shaped rice noodles of which the diameter is 1.2mm into rice noodle segments with the same length; putting the cut rice noodle segments into an ageing chamber for moisturized and thermal-insulated ageing treatment; drying the aged rice noodles at constant temperature to remove part of water to reduce the moisture content of the rice noodles to 30-40%, thereby obtaining the low-moisture snail rice noodles. The snail rice noodles made by the scheme of the making method is tough, chewy and crisp in mouth feel, is resistant to boiling in water, is more resistant to soaking in water, and is chewier.
Description
[
technical field]
The present invention relates to food processing technology field, particularly relate to a kind of preparation method of the spiral shell ground rice through ripening.
[
background technology]
Spiral shell ground rice is a kind of rice food, rounded fine strip shape, diameter 0.7 ~ 1.8 millimeter, and it and Guilin rice-flour noodle, Yunnan Guoqiao rice vermicelli, Guangzhou Rice noodle are all the rice flour produts that southern area of China has a distinct local cooking culture characteristic and represent.Cook Liuzhou spiral shell powder that one bowl of color is various, first need the spiral shell ground rice making elasticity strength road, crisp mouth, smooth, water boiling resistance, resistance to bubble.Traditional spiral shell ground rice is only that raw material is made with rice, and because rice raw material is single, the spiral shell ground rice made also exists the not strong enough road of mouthfeel, crisp not mouth, tasty and refreshing not, not water boiling resistance, not resistance to bubble, the imperfect shortcoming of elasticity.
[
summary of the invention]
The object of the present invention is to provide a kind of by improving composition of raw materials and processing technology, making the preparation method of the better spiral shell ground rice of the mouthfeel Geng Jing road of spiral shell ground rice, crisp mouth, more resistance to bubble, poach, elasticity.
The present invention is achieved in that a kind of preparation method of the spiral shell ground rice through ripening, comprises the following steps:
A, material mixture ratio, in weight ratio part:
The ripe slurry 10 ~ 40% of rice meal 60 ~ 90%, cornstarch 20 ~ 40%, rice meal;
Technique:
B, rice meal, cornstarch, the ripe slurry of rice meal are mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of diameter 1.2mm;
F, the round strip ground rice of diameter 1.2mm carried out cut-out process, be cut into the spiral shell ground rice that length is identical, then put between ageing and carry out moisture-heat preservation ripening, the time of ripening is 12 hours, and Aging Temperature is 25 DEG C, and between ageing, humidity is 75%;
G, the spiral shell ground rice that the ageing obtained by step f is good carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature.
Further scheme of the present invention is: the preparation method of the ripe slurry of described ground rice is that after mixing with water with the wet rice meal that proportion is 1:1, direct steam beats ripe formation starchiness; The ripe slurry of the rice produced in the manner described can strengthen strength road, elasticity, the toughness of spiral shell ground rice for making spiral shell ground rice.
Further scheme of the present invention is: the preparation method of described spiral shell ground rice, and low humidity spiral shell ground rice step g obtained continues dry until moisture is reduced to less than 16%, obtains dry spiral shell ground rice.
Further scheme of the present invention is: the preparation method of described spiral shell ground rice, can add the flavoring making spiral shell ground rice have potato, fragrant taro local flavor, fruit-like flavour etc. as required.
The invention has the beneficial effects as follows: owing to adopting technique scheme:
I, because amylose content in cornstarch is high, add cornstarch in the present invention and improve amylose content in spiral shell ground rice, reduce the viscosity of spiral shell ground rice thus improve the crisp mouth of spiral shell ground rice, boiling fastness and elasticity.
II, the ripe slurry of the rice added improves toughness and the elasticity of spiral shell ground rice, chewy in taste.
III, overcome the shortcoming (not strong enough road, crisp not mouth, tasty and refreshing not, water boiling resistance, not resistance to bubble, elasticity are not good not) of the spiral shell ground rice mouthfeel difference caused because raw material is single, make spiral shell ground rice mouthfeel Kou Gengjing road, crisp mouth, tasty and refreshing, more water boiling resistance, more resistance to bubble, elasticity are better.
[
detailed description of the invention]
Embodiment one:
A, raw material: rice meal 100 kilograms, cornstarch 15 kilograms, 10 kilograms, the ripe slurry of rice meal;
B, by rice meal, cornstarch, the ripe slurry of rice meal, be mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of diameter 1.2mm;
F, the round strip ground rice of diameter 1.2mm carried out cut-out process, be cut into the spiral shell ground rice that length is identical, then put between ageing and carry out moisture-heat preservation ripening, the time of ripening is 12 hours, and Aging Temperature is 25 DEG C, and between ageing, humidity is 75%; Through ripening, elasticity and the toughness of spiral shell ground rice can be improved fully;
G, the spiral shell ground rice that the ageing obtained by step f is good carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature; Because if the local flavor of the too high spiral shell ground rice of bake out temperature can be deteriorated, color and luster becomes gloomy, adopts above-mentioned steps to dry, can keep the original local flavor of spiral shell ground rice, and color and luster is fair and clear vivid.
The spiral shell ground rice bright produced through above-mentioned steps, chewy in taste, crisp mouth, tasty and refreshing, elasticity better, more water boiling resistance, more resistance to bubble.
Embodiment two:
A, raw material: rice meal 120 kg, cornstarch 20 kilograms, 15 kilograms, the ripe slurry of rice meal, farina;
B, by rice meal, cornstarch, the ripe slurry of rice meal, farina, be mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of diameter 1.2mm;
F, the round strip ground rice of diameter 1.2mm carried out cut-out process, be cut into the spiral shell ground rice that length is identical, then put between ageing and carry out moisture-heat preservation ripening, the time of ripening is 12 hours, and Aging Temperature is 25 DEG C, and between ageing, humidity is 75%; Through ripening, elasticity and the toughness of spiral shell ground rice can be improved fully;
G, the spiral shell ground rice that the ageing obtained by step f is good carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature; Because if the local flavor of the too high spiral shell ground rice of bake out temperature can be deteriorated, color and luster becomes gloomy, adopts above-mentioned steps to dry, can keep the original local flavor of spiral shell ground rice, and color and luster is fair and clear vivid.
The spiral shell ground rice bright produced through above-mentioned steps, chewy in taste, crisp mouth, tasty and refreshing, elasticity better, more water boiling resistance, more resistance to bubble, there is potato simultaneously.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a preparation method for spiral shell ground rice, comprises the following steps:
A, material mixture ratio, in weight ratio part:
The ripe slurry 10 ~ 40% of rice meal 60 ~ 90%, cornstarch 20 ~ 40%, rice meal;
Technique:
B, rice meal, cornstarch, the ripe slurry of rice meal are mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of diameter 1.2mm;
F, the round strip ground rice of diameter 1.2mm carried out cut-out process, be cut into the spiral shell ground rice that length is identical, then put between ageing and carry out moisture-heat preservation ripening, the time of ripening is 12 hours, and Aging Temperature is 25 DEG C, and between ageing, humidity is 75%;
G, the spiral shell ground rice obtained by step f carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature.
2. the preparation method of spiral shell ground rice according to claim 1, is characterized in that: the preparation method of the ripe slurry of described ground rice is that after mixing with water with the wet rice meal that proportion is 1:1, direct steam beats ripe formation starchiness.
3. the preparation method of spiral shell ground rice according to claim 1, is characterized in that: low humidity spiral shell ground rice step g obtained continues dry until moisture is reduced to less than 16%, obtains dry spiral shell ground rice.
4. the preparation method of spiral shell ground rice according to claim 1, is characterized in that: can add the flavoring making spiral shell ground rice have potato, fragrant taro local flavor, fruit-like flavour etc. as required.
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| CN201510425992.7A CN105146275A (en) | 2015-07-20 | 2015-07-20 | Making method of aged snail rice noodles |
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| CN201510425992.7A CN105146275A (en) | 2015-07-20 | 2015-07-20 | Making method of aged snail rice noodles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719758A (en) * | 2018-05-08 | 2018-11-02 | 广西觉味之城餐饮管理有限公司 | A kind of production method of spiral shell rice flour |
| CN109259065A (en) * | 2018-09-28 | 2019-01-25 | 广西螺霸王食品有限公司 | A kind of production technology of low mould river snails rice noodle dry powder |
| CN109259064A (en) * | 2018-09-28 | 2019-01-25 | 广西螺霸王食品有限公司 | It is a kind of can fast rehydrating river snails rice noodle dry rice flour preparation process |
| CN111406890A (en) * | 2019-01-04 | 2020-07-14 | 广西螺霸王农业科技有限公司 | Production line for preparing snail rice noodles and production process thereof |
| CN111406889A (en) * | 2019-01-04 | 2020-07-14 | 广西螺霸王农业科技有限公司 | Mixed snail rice noodles and production process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
-
2015
- 2015-07-20 CN CN201510425992.7A patent/CN105146275A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
Non-Patent Citations (1)
| Title |
|---|
| 孙彦芳主编: "《米面制品工艺与设备》", 31 January 1993, 中国财政经济出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719758A (en) * | 2018-05-08 | 2018-11-02 | 广西觉味之城餐饮管理有限公司 | A kind of production method of spiral shell rice flour |
| CN109259065A (en) * | 2018-09-28 | 2019-01-25 | 广西螺霸王食品有限公司 | A kind of production technology of low mould river snails rice noodle dry powder |
| CN109259064A (en) * | 2018-09-28 | 2019-01-25 | 广西螺霸王食品有限公司 | It is a kind of can fast rehydrating river snails rice noodle dry rice flour preparation process |
| CN111406890A (en) * | 2019-01-04 | 2020-07-14 | 广西螺霸王农业科技有限公司 | Production line for preparing snail rice noodles and production process thereof |
| CN111406889A (en) * | 2019-01-04 | 2020-07-14 | 广西螺霸王农业科技有限公司 | Mixed snail rice noodles and production process thereof |
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Application publication date: 20151216 |