CN105394548A - Preparation method for rice noodle - Google Patents

Abstract

A provided preparation method for a rice noodle comprises the following preparation steps: selecting high-quality rice; removing dust and sands in the rice, cleaning, airing and fermenting; draining fermented rice, and crushing drained rice; sieving the target rice flour, mixing the rice flour and water to form a rice dough, sending into a naturally-cooking noodle extruding machine, cooking and extruding to obtain a rice noodle; putting the prepared rice noodle in boiling water, boiling, taking out and cooling; and putting the rice noodle processed in the above step in a quick-freezing refrigeration house to form a solid through quick freezing, and then putting into a vacuum warehouse for vacuum drying, so as to obtain the rice noodle. Compared with a preparation method for a conventional rice noodle, the disclosed rice noodle is prepared by preparing rice noodle from rice, and then performing fermentation, quick freezing and drying. The rice noodle prepared according to the preparation method is good in toughness and uneasy to break, and extremely well keeps original nutrients of the rice noodle.

Description

A kind of preparation method of rice noodles

Technical field

The invention belongs to food processing technology field, be specifically related to a kind of preparation method of rice noodles.

Background technology

Rice noodles are the food that south China province people like, generally, people like the rice noodles of edible fresh squeezing mostly, but sometimes in order to easy to carry, or eating method, the rice noodles of fresh squeezing can be carried out the obtained dried rice noodle of drying by people usually.But the method making dried rice noodle is at present generally adopt calendering formation method, according to the method doing fresh squeezing rice noodles, it is directly dried and makes, and according to the dried rice noodle not only poor toughness that the method obtains, be easily broken into segment, impact is edible, and its nutritional labeling is also damaged because of dry run.

Summary of the invention

The present invention is the deficiency solving prior art existence, provides a kind of preparation method of rice noodles, according to the rice noodles good toughness that the method is obtained, not easily broken, and well can maintain the original nutritional labeling of rice noodles.

For solving the problem, the invention provides a kind of preparation method of rice noodles, comprising following preparation process:

A, to choose face smooth, without disease and pest, goes mouldy, the rice of high-quality;

B, rice is carried out dedusting, desanding, then clean, dry, ferment, fermentation time is 5-8 hour;

C, by fermentation after rice drain, the rice after draining is pulverized, cross 100 mesh sieves;

D, object of sieving ground rice, according to 50-80 part ground rice, the ratio of water 15-30 part, mixing rice powder He Shui with become powder ball, and send into slaking in self heating string extruding machine, wire squeeze, obtain bean vermicelli;

E, obtained bean vermicelli is put into boiling water, boiling 5min ~ 10min, then takes out, and lets cool;

F, the bean vermicelli through step e process is put into quick-freezer middling speed be frozen into solid shape, and then to put into vacuum be that vacuum drying is carried out in the vacuum storehouse of 50Pa ~ 100Pa, obtained.

Beneficial effect of the present invention: compared with the preparation method of traditional rice noodles, the present invention adopts and first rice is made bean vermicelli, then ferment, and quick-frozen, dry to obtain.The rice noodles good toughness obtained according to preparation method of the present invention, not easily broken, and well can maintain the original nutritional labeling of rice noodles.

Detailed description of the invention

Be clearly and completely described to the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain under the prerequisite of not making creative work, all belongs to the scope of protection of the invention.

Embodiment one:

The invention provides a kind of preparation method of rice noodles, comprise following preparation process:

A, to choose face smooth, without disease and pest, goes mouldy, the rice of high-quality;

B, rice is carried out dedusting, desanding, then clean, dry, ferment, fermentation time is 5-8 hour;

C, by fermentation after rice drain, the rice after draining is pulverized, cross 100 mesh sieves;

D, object of sieving ground rice, according to 50-80 part ground rice, the ratio of water 15-30 part, mixing rice powder He Shui with become powder ball, and send into slaking in self heating string extruding machine, wire squeeze, obtain bean vermicelli;

E, obtained bean vermicelli is put into boiling water, boiling 5min ~ 10min, then takes out, and lets cool;

F, the bean vermicelli through step e process is put into quick-freezer middling speed be frozen into solid shape, and then to put into vacuum be that vacuum drying is carried out in the vacuum storehouse of 50Pa ~ 100Pa, obtained.

Beneficial effect of the present invention: compared with the preparation method of traditional rice noodles, the present invention adopts and first rice is made bean vermicelli, then ferment, and quick-frozen, dry to obtain.The rice noodles good toughness obtained according to preparation method of the present invention, not easily broken, and well can maintain the original nutritional labeling of rice noodles.

The above is the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.

Claims (1)

1. a preparation method for rice noodles, is characterized in that comprising following preparation process:

A, to choose face smooth, without disease and pest, goes mouldy, the rice of high-quality;

B, rice is carried out dedusting, desanding, then clean, dry, ferment, fermentation time is 5-8 hour;

C, by fermentation after rice drain, the rice after draining is pulverized, cross 100 mesh sieves;

D, object of sieving ground rice, according to 50-80 part ground rice, the ratio of water 15-30 part, mixing rice powder He Shui with become powder ball, and send into slaking in self heating string extruding machine, wire squeeze, obtain bean vermicelli;

E, obtained bean vermicelli is put into boiling water, boiling 5min ~ 10min, then takes out, and lets cool;

F, the bean vermicelli through step e process is put into quick-freezer middling speed be frozen into solid shape, and then to put into vacuum be that vacuum drying is carried out in the vacuum storehouse of 50Pa ~ 100Pa, obtained.