CN105558772A - Production method of rice noodles - Google Patents
Production method of rice noodles Download PDFInfo
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- CN105558772A CN105558772A CN201510938397.3A CN201510938397A CN105558772A CN 105558772 A CN105558772 A CN 105558772A CN 201510938397 A CN201510938397 A CN 201510938397A CN 105558772 A CN105558772 A CN 105558772A
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Abstract
The invention provides a production method of rice noodles. The production method comprises the following steps: selecting high-quality rice with smooth surfaces and without plant diseases and insect pests and mildew; immersing the rice containing 60%-90% of starch with clean water to be moistened; filtering to remove gravity water and grinding the rice into powder; draining the rice and crushing the drained rice, and sieving with a 100-mesh sieve; mashing washed fresh vegetables and adding less water into the ground rice powder and vegetable or konjaku powder and blending to form paste; mixing the rice powder with the water to form powder dough; conveying the powder dough into a self-cooking extruding machine to be subjected to a plurality of times of cooking and extruding to obtain the rice noodles; and after drying the prepared rice noodles, packaging the rice noodles and storing, wherein the temperature of extruding and cooking is 50-100 DEG C, and the temperature is increased along with the increasing of the number of times. Compared with a traditional production method of rice noodles, the rice noodles are prepared by crushing the rice, drying and extruding for the plurality of times. The rice noodles prepared by the production method provided by the invention have good toughness and are not easy to break, and original nutritional ingredients of the rice noodles can be kept very well.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of production 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 production 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 production method of rice noodles, comprising following production stage:
A, to choose face smooth, without disease and pest, goes mouldy, the rice of high-quality;
B, by the rice clear water of starch-containing 60-90% soak run through, elimination bulk water, pulverizes into powder;
C, rice to be drained, the rice after draining is pulverized, cross 100 mesh sieves;
D, the fresh vegetables of wash clean to be smashed to pieces, the ground rice pulverized and vegetables or konjaku flour is added a small amount of water and admixes into paste, mixing rice powder He Shui with become powder ball, and send into repeatedly slaking, wire squeeze in self heating string extruding machine, obtain bean vermicelli;
E, pack warehouse-in by after obtained bean vermicelli drying.
The temperature of wire squeeze, slaking between 50 ~ 100 degree, and increases along with number of times and improves temperature.
Beneficial effect of the present invention: compared with the production method of traditional rice noodles, the present invention adopts and is first pulverized by rice, and then drying, repeatedly extruding are obtained.According to the rice noodles good toughness that production method of the present invention is obtained, 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 production method of rice noodles, comprise following production stage:
A, to choose face smooth, without disease and pest, goes mouldy, the rice of high-quality;
B, by the rice clear water of starch-containing 80% soak run through, elimination bulk water, pulverizes into powder;
C, rice to be drained, the rice after draining is pulverized, cross 100 mesh sieves;
D, the fresh vegetables of wash clean to be smashed to pieces, the ground rice pulverized and vegetables or konjaku flour is added a small amount of water and admixes into paste, mixing rice powder He Shui with become powder ball, and send into repeatedly slaking, wire squeeze in self heating string extruding machine, obtain bean vermicelli;
E, pack warehouse-in by after obtained bean vermicelli drying.
The number of times of wire squeeze, slaking is 2 times, for the first time temperature 60 degree, second time temperature 100 degree.
Compared with the production method of traditional rice noodles, the present invention adopts and is first pulverized by rice, and then drying, repeatedly extruding are obtained.According to the rice noodles good toughness that production method of the present invention is obtained, 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 (2)
1. a production method for rice noodles, is characterized in that comprising following production stage:
A, to choose face smooth, without disease and pest, goes mouldy, the rice of high-quality;
B, by the rice clear water of starch-containing 60-90% soak run through, elimination bulk water, pulverizes into powder;
C, rice to be drained, the rice after draining is pulverized, cross 100 mesh sieves;
D, the fresh vegetables of wash clean to be smashed to pieces, the ground rice pulverized and vegetables or konjaku flour is added a small amount of water and admixes into paste, mixing rice powder He Shui with become powder ball, and send into repeatedly slaking, wire squeeze in self heating string extruding machine, obtain bean vermicelli;
E, pack warehouse-in by after obtained bean vermicelli drying.
2. by a rice noodles production method according to claim 1, it is characterized in that: the temperature of wire squeeze, slaking between 50 ~ 100 degree, and increases along with number of times and improves temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510938397.3A CN105558772A (en) | 2015-12-15 | 2015-12-15 | Production method of rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510938397.3A CN105558772A (en) | 2015-12-15 | 2015-12-15 | Production method of rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558772A true CN105558772A (en) | 2016-05-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510938397.3A Pending CN105558772A (en) | 2015-12-15 | 2015-12-15 | Production method of rice noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN105558772A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107465A (en) * | 2016-08-02 | 2016-11-16 | 王浩杰 | A kind of Moringa rice noodle and preparation technology |
| CN106509839A (en) * | 2016-10-28 | 2017-03-22 | 江南大学 | Method for producing rice starch rice noodles through damp and hot treatment technique |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085049A (en) * | 1993-06-29 | 1994-04-13 | 瞿显来 | Process for producing rice-flour vermicelli |
| CN1184599A (en) * | 1997-12-01 | 1998-06-17 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN1268307A (en) * | 2000-04-11 | 2000-10-04 | 李寿堂 | Production process of macaroni rice vermicelli |
| CN103284100A (en) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
| CN103478564A (en) * | 2013-09-29 | 2014-01-01 | 桂林全州米兰香食品有限公司 | Dry rice powder and manufacturing method thereof |
| CN103583963A (en) * | 2013-11-20 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Five-color fresh rice noodles and preparation method thereof |
-
2015
- 2015-12-15 CN CN201510938397.3A patent/CN105558772A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085049A (en) * | 1993-06-29 | 1994-04-13 | 瞿显来 | Process for producing rice-flour vermicelli |
| CN1184599A (en) * | 1997-12-01 | 1998-06-17 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN1268307A (en) * | 2000-04-11 | 2000-10-04 | 李寿堂 | Production process of macaroni rice vermicelli |
| CN103284100A (en) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
| CN103478564A (en) * | 2013-09-29 | 2014-01-01 | 桂林全州米兰香食品有限公司 | Dry rice powder and manufacturing method thereof |
| CN103583963A (en) * | 2013-11-20 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Five-color fresh rice noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙庆杰: "《米粉加工原理与技术》", 31 January 2006, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107465A (en) * | 2016-08-02 | 2016-11-16 | 王浩杰 | A kind of Moringa rice noodle and preparation technology |
| CN106509839A (en) * | 2016-10-28 | 2017-03-22 | 江南大学 | Method for producing rice starch rice noodles through damp and hot treatment technique |
| CN106509839B (en) * | 2016-10-28 | 2019-05-17 | 江南大学 | A method of rice starch rice noodles are produced using heat-moistrue technology |
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Application publication date: 20160511 |
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| RJ01 | Rejection of invention patent application after publication |