CN108719758A - A kind of production method of spiral shell rice flour - Google Patents
A kind of production method of spiral shell rice flour Download PDFInfo
- Publication number
- CN108719758A CN108719758A CN201810431719.9A CN201810431719A CN108719758A CN 108719758 A CN108719758 A CN 108719758A CN 201810431719 A CN201810431719 A CN 201810431719A CN 108719758 A CN108719758 A CN 108719758A
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- CN
- China
- Prior art keywords
- rice flour
- spiral shell
- rice
- fabric
- kilograms
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
Abstract
The present invention relates to a kind of production method of spiral shell rice flour, formulas：In terms of weight ratio part：Long rice flour, the ripe slurry of rice, cornstarch are added fresh shrimp soup's water and are mixed evenly, fabric is made by the ripe slurry 10%-20% of long rice flour 70~80%, rice, cornstarch 10%-15% together；Fabric is put into boiler to steam 3~5 minutes by the steam of 0.10MPa~0.25MPa；Steamed fabric feeding screw extruder is squeezed, curing is shaped to round bar shape vermicelli, is then placed between ageing and carries out moisture-heat preservation ripening, finally air-dries to get to spiral shell rice flour；Due to using above-mentioned technical method, the spiral shell rice flour mouth produced relative to traditional spiral shell rice flour sense mouth more chewy, crisp mouth, it is tasty and refreshing, more resistant to boiling, more resistant to bubble, elasticity is more preferable and has the fresh Flavor of seafood.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of production methods of spiral shell rice flour.
Background technology
Spiral shell rice flour is a kind of local characteristic rice flour of Liuzhou, is a kind of rice food, rounded fine strip shape, diameter
0.7~1.5 millimeter, it and Guilin rice-flour noodle, the softening properties difference of Yunnan Guoqiao rice vermicelli, traditional spiral shell rice flour are often only used big
The shortcomings that rice is made of primary raw material, and often there is boilings easily to paste for manufactured spiral shell rice flour, elasticity is not good enough, easy broken strip,
And single taste.
Invention content
It can make spiral shell rice flour mouthfeel more chewy, crisp mouth, resistance to bubble, boiling, elasticity the purpose of the present invention is to provide a kind of
Get well and have the production method of the spiral shell rice flour of the fresh Flavor of seafood, it is intended to which the spiral shell rice flour boiling for solving conventional method making is easy
Paste, elasticity is not good enough, is easy broken strip, the single problem of taste.
The invention is realized in this way：A kind of production method of spiral shell rice flour, including formula as below and processing step：
Formula：In terms of weight ratio part：
Ripe 10-20 kilograms of the slurry of 70~80 kilograms of long rice flour, rice, 10 kilograms -15 kilograms of cornstarch, fresh sea shrimp 5-10 are public
Jin.
Technique：
A, by fresh sea shrimp cleaned standby seam, by the boiled addition ginger splices of water, white wine in pot, fresh sea shrimp is put into pot and crosses water 15-
It is taken out after 30 seconds, fresh sea shrimp, which is then put into slow fire in marmite, stewes 2-3 hours, and it is spare to take out marmite Zhong Xian shrimp soup water.
B, the ripe slurry of long rice flour, rice, cornstarch are mixed together and are stirred evenly, be added in appropriate step a make it is fresh
Shrimp soup's water stirring, is made fabric；
C, the fabric made described in step a is paved, is put into boiler and steams 3 by the steam of 0.10MPa~0.25MPa
~5 minutes；
D, fabric feeding screw extruder steamed described in step c is squeezed, curing is shaped to round bar shape vermicelli；
E, the round bar shape rice flour in step d is cut into rice flour section；The rice flour cut into chunks is put between ageing and carries out moisturizing guarantor
Warm ripening；
F, the rice flour being aged in step e air-dry processing to get to spiral shell rice flour.
The further technical solution of the present invention is that the temperature between the ageing is 25 degrees Celsius, humidity 80%, when ageing
Between be 24 hours.
The further technical solution of the present invention is that the ripe slurry of rice is process by glutinous rice, can increase spiral shell rice flour
Flexibility.
The beneficial effects of the invention are as follows：Due to the adoption of the above technical scheme, using long rice flour as primary raw material, manufactured spiral shell
Snail rice flour ratio is more flexible using spiral shell rice flour made of traditional rice powder, more crisp mouth, more chewy, and boiling does not paste soup and has seafood
Fresh Flavor.
Specific implementation mode
Embodiment one：
Raw material：70 kilograms of long rice flour, 15 kilograms of cornstarch, rice ripe slurry 15 kilograms, 5 kilograms of fresh sea shrimp.
Procedure of processing：
A, by fresh sea shrimp cleaned standby seam, by the boiled addition ginger splices of water, white wine in pot, fresh sea shrimp is put into pot and crosses water 15-
It is taken out after 30 seconds, fresh sea shrimp, which is then put into slow fire in marmite, stewes 2-3 hours, and it is spare to take out marmite Zhong Xian shrimp soup water；
B, long rice flour, the ripe slurry of rice, cornstarch are mixed together and are stirred evenly, the soup made in appropriate step a is added
Water stirs, and fabric is made；
C, the fabric made described in step a is paved, is put into boiler and steams 3 by the steam of 0.10MPa~0.25MPa
~5 minutes；
D, fabric feeding screw extruder steamed described in step c is squeezed, curing is shaped to round bar shape vermicelli；
E, the round bar shape rice flour in step d is cut into rice flour section；The rice flour cut into chunks is put between ageing and carries out moisturizing guarantor
Warm ripening；
F, the rice flour being aged in step e air-dry processing to get to the spiral shell rice flour with sea food flavor.
Preferably, the temperature between the ageing is 25 degrees Celsius, humidity 80%, and digestion time is 24 hours, aged
The rice flour of processing, mouthfeel are more preferable.
Preferably, the ripe slurry of the rice is process by glutinous rice, is mixed the ripe slurry made of glutinous rice, can be made manufactured spiral shell
Snail rice flour is not easy broken strip.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (3)
1. a kind of production method of spiral shell rice flour, including formula as below and processing step：
Formula：In terms of weight ratio part：
Ripe 10-20 kilograms of the slurry of 70~80 kilograms of long rice flour, rice, 10-15 kilograms of cornstarch, 5-10 kilograms of fresh sea shrimp.
Technique：
A, by fresh sea shrimp cleaned standby seam, by the boiled addition ginger splices of water, white wine in pot, fresh sea shrimp is put into pot and crosses water 15-30 seconds
After take out, fresh sea shrimp, which is then put into marmite slow fire, stewes 2-3 hour, and taking-up marmite Zhong Xian shrimp soup water is spare.
B, long rice flour, the ripe slurry of rice, cornstarch are mixed together and are stirred evenly, the fresh shrimp soup made in appropriate step a is added
Water stirs, and fabric is made；
C, the fabric made described in step a is paved, is put into boiler and steams 3~5 by the steam of 0.10MPa~0.25MPa
Minute；
D, fabric feeding screw extruder steamed described in step c is squeezed, curing is shaped to round bar shape vermicelli；
E, the round bar shape rice flour in step d is cut into rice flour section；Progress moisture-heat preservation is old between the rice flour cut into chunks is put into ageing
Change is handled；
F, the rice flour being aged in step e air-dry processing to get to spiral shell rice flour.
2. the formula and processing technology of spiral shell rice flour according to claim 1, it is characterised in that：Temperature between the ageing
It it is 25 degrees Celsius, humidity 80%, digestion time is 24 hours.
3. the formula and processing technology of spiral shell rice flour according to claim 1, it is characterised in that：The ripe slurry of rice is by glutinous
Rice is process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431719.9A CN108719758A (en) | 2018-05-08 | 2018-05-08 | A kind of production method of spiral shell rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431719.9A CN108719758A (en) | 2018-05-08 | 2018-05-08 | A kind of production method of spiral shell rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719758A true CN108719758A (en) | 2018-11-02 |
Family
ID=63938082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810431719.9A Pending CN108719758A (en) | 2018-05-08 | 2018-05-08 | A kind of production method of spiral shell rice flour |
Country Status (1)
| Country | Link |
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| CN (1) | CN108719758A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081066A (en) * | 2007-06-04 | 2007-12-05 | 张兰锁 | Meat flavour vermicelli / noodle and method for prepararing the same |
| CN105053787A (en) * | 2015-07-20 | 2015-11-18 | 柳州市国祥食品有限公司 | Method for manufacturing aged rice noodles with snails |
| CN105146275A (en) * | 2015-07-20 | 2015-12-16 | 柳州市国祥食品有限公司 | Making method of aged snail rice noodles |
| CN106666683A (en) * | 2016-12-23 | 2017-05-17 | 邓勇 | Preparation method of peeled shrimp and corn starch vermicelli |
| CN107259370A (en) * | 2017-07-31 | 2017-10-20 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal nutrient vermicelli |
-
2018
- 2018-05-08 CN CN201810431719.9A patent/CN108719758A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081066A (en) * | 2007-06-04 | 2007-12-05 | 张兰锁 | Meat flavour vermicelli / noodle and method for prepararing the same |
| CN105053787A (en) * | 2015-07-20 | 2015-11-18 | 柳州市国祥食品有限公司 | Method for manufacturing aged rice noodles with snails |
| CN105146275A (en) * | 2015-07-20 | 2015-12-16 | 柳州市国祥食品有限公司 | Making method of aged snail rice noodles |
| CN106666683A (en) * | 2016-12-23 | 2017-05-17 | 邓勇 | Preparation method of peeled shrimp and corn starch vermicelli |
| CN107259370A (en) * | 2017-07-31 | 2017-10-20 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal nutrient vermicelli |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181102 |