CN112106921A - Processing technology of selenium-rich rice noodles - Google Patents
Processing technology of selenium-rich rice noodles Download PDFInfo
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- CN112106921A CN112106921A CN202010923824.1A CN202010923824A CN112106921A CN 112106921 A CN112106921 A CN 112106921A CN 202010923824 A CN202010923824 A CN 202010923824A CN 112106921 A CN112106921 A CN 112106921A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 118
- 235000009566 rice Nutrition 0.000 title claims abstract description 118
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 56
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 56
- 239000011669 selenium Substances 0.000 title claims abstract description 56
- 238000012545 processing Methods 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title claims abstract description 26
- 235000012149 noodles Nutrition 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 117
- 238000002791 soaking Methods 0.000 claims abstract description 52
- 238000001816 cooling Methods 0.000 claims abstract description 51
- 238000001035 drying Methods 0.000 claims abstract description 49
- 238000000227 grinding Methods 0.000 claims abstract description 34
- 238000010025 steaming Methods 0.000 claims abstract description 26
- 238000004806 packaging method and process Methods 0.000 claims abstract description 16
- 238000005520 cutting process Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000015110 jellies Nutrition 0.000 claims description 30
- 239000008274 jelly Substances 0.000 claims description 30
- 238000007493 shaping process Methods 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 230000009977 dual effect Effects 0.000 claims description 6
- 235000020195 rice milk Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 3
- 230000002431 foraging effect Effects 0.000 claims description 3
- 230000002035 prolonged effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 abstract description 23
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000004513 sizing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 238000004537 pulping Methods 0.000 description 10
- 150000001875 compounds Chemical class 0.000 description 3
- 238000010981 drying operation Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000035699 permeability Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a processing technology of selenium-rich rice noodles, which comprises the following steps: s1, selecting rice; s2, rinsing and soaking; s3, double grinding; s4, steaming and forming; s5, drying; s6, cooling and cutting into powder; s7, hot and cold double aging; s8, sizing; s9, drying the vermicelli; and S10, packaging the finished product. The processing technology of the selenium-enriched rice flour is simple, the working procedures are few, the steps needing manual operation are few, no other substances are needed to be added, the effects of rapid water permeation and flavor permeation are achieved through physical natural reaction, the quality is unchanged, the closed production environment is clean and sanitary, and the product quality is good and stable.
Description
Technical Field
The invention relates to the technical field of rice flour processing, in particular to a processing technology of selenium-rich rice flour.
Background
The rice flour has glittering and translucent appearance, clear circle layer, outstanding taste, softness, tenderness and smoothness, water permeability and flavor permeability, and a plurality of eating methods, such as fried rice flour, soup rice flour, cold dishes and the like, the processing technology of common selenium-enriched rice flour is only suitable for common rice flour cooking and fried rice flour, the technical procedures of the rice flour are relatively complicated, and the traditional processing procedures are as follows: the processing method comprises the steps of rice screening, cleaning, soaking, grinding, size mixing, forming, steaming, separating, drying in the sun, spreading for cooling, peeling, reviving, shaping, aging, separating, cutting into powder, drying in the sun, straightening back, and packaging finished products, the process is complex, the processes are multiple, the steps needing manual operation are multiple, the operation is basically manual, the products are in continuous contact with various appliances, bacteria are easy to breed, the products are difficult to permeate water and permeate flavor, the quality is unstable, water needs to be returned before normal operation aging, the aging temperature is high, the time is long, vermicelli fermentation, souring or mildew are easy to cause, and therefore the processing technology of the selenium-enriched rice flour is provided.
Disclosure of Invention
The invention aims to provide a processing technology of selenium-rich rice noodles, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of selenium-rich rice noodles comprises the following steps:
s1, selecting rice, selecting and mixing multiple varieties of rice rich in selenium, removing impurities in the selenium-rich rice, and lifting the rice to a rice soaking tank for self-rinsing;
s2, rinsing and soaking, namely enabling the selenium-rich rice with impurities removed to flow into a rice soaking tank, rinsing and soaking automatically, and draining the rice by a draining swill device in the rice soaking tank, wherein the rinsing time is 10-30min, and the soaking time is 1-2 h;
s3, double grinding, wherein the selenium-rich rice after rinsing and soaking flows into a first grinding machine for grinding, the obtained coarse rice pulp flows into a second grinding machine for obtaining smooth rice pulp, the rotation speed of the grinding machine is 140 plus one minute and 150 turns for low-speed fine grinding, and the grinding time of the flow is 2-3 min;
s4, steaming and forming, namely, enabling the rice milk to flow into a rice noodle steaming machine for automatic forming, wherein the steaming time is 2min, and separating the sheet jelly after steaming;
s5, drying, namely carrying the sheet jelly to run in a drying box in a duplex mode through a chain conveyor belt, wherein hot air is converted into steam heat, medium-pressure hot air is sprayed out from cross meshes, other machines and fans are not arranged in the box, the drying temperature is not higher than 60 ℃, and the drying running time is 35-40 min;
s6, cooling and cutting flour, conveying the dried sheet jelly into a cooling box, cooling for 35-40min on a conveying belt at the cooling temperature of 16-25 ℃, removing the stickiness of the sheet jelly after cooling, guiding the sheet jelly into a concave-convex double shaft for rolling, automatically cutting into vermicelli, adjusting the length freely, cutting, automatically containing in a box, and transferring to the next process;
s7, carrying out hot and cold dual aging, namely sealing the box containing the vermicelli, introducing the box into a greenhouse for mugginess, and then introducing the box into a cooling chamber for aging;
s8, shaping, namely shaping the aged vermicelli into blocks, dough or bundles according to the style of the product;
s9, drying the vermicelli, and then drying the shaped vermicelli;
s10, packaging the finished product, drying, and immediately packaging the vermicelli at the outlet end of the drying conveyer belt to obtain the selenium-rich instant rice noodles.
Preferably, in the step S2, the screened selenium-enriched rice flows into a rice soaking tank through a grain conveying cylinder to be rinsed automatically.
Preferably, the dry hot air in the step S5 is configured to simulate a natural gust.
Preferably, the flour mill in step S6 is a double-shaft rolling type automatic shredding and fixed-length flour mill.
Preferably, the stuffy time in the step S7 is 15-20min, the temperature is 35-40 ℃, cooling is carried out after the stuffy time, the cooling time is 4-6h, and the cooling temperature is 16-25 ℃.
Preferably, the selenium-rich instant rice flour in the step S10 is 100 g in net weight, and is completely cooked by soaking in boiled water at a temperature of more than 90 ℃ for 3min, and when the water temperature is lower, the soaking time can be properly prolonged.
Compared with the prior art, the invention has the beneficial effects that: the processing technology of the selenium-enriched rice flour is simple, the working procedures are few, the steps needing manual operation are few, no other substances are needed to be added, the effects of rapid water permeation and flavor permeation are achieved through physical natural reaction, the quality is unchanged, the closed production environment is clean and sanitary, and the product quality is good and stable.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a processing technology of selenium-rich rice noodles comprises the following steps:
s1, selecting rice, selecting and mixing multiple varieties of rice rich in selenium, removing impurities in the selenium-rich rice, and lifting the rice to a rice soaking tank for self-rinsing;
s2, rinsing and soaking, namely enabling the selenium-rich rice with impurities removed to flow into a rice soaking tank, rinsing and soaking automatically, and draining the rice by a draining swill device in the rice soaking tank, wherein the rinsing time is 10-30min, and the soaking time is 1-2 h;
s3, double grinding, wherein the selenium-rich rice after rinsing and soaking flows into a first grinding machine for grinding, the obtained coarse rice pulp flows into a second grinding machine for obtaining smooth rice pulp, the rotation speed of the grinding machine is 140 plus one minute and 150 turns for low-speed fine grinding, and the grinding time of the flow is 2-3 min;
s4, steaming and forming, namely, enabling the rice milk to flow into a rice noodle steaming machine for automatic forming, wherein the steaming time is 2min, and separating the sheet jelly after steaming;
s5, drying, namely carrying the sheet jelly to run in a drying box in a duplex mode through a chain conveyor belt, wherein hot air is converted into steam heat, medium-pressure hot air is sprayed out from cross meshes, other machines and fans are not arranged in the box, the drying temperature is not higher than 60 ℃, and the drying running time is 35-40 min;
s6, cooling and cutting the powder, conveying the dried sheet jelly into a cooling box, and cooling on a conveying belt for 35-40 min; cooling at 16-25 deg.C, removing stickiness of sheet jelly, rolling sheet jelly into vermicelli, adjusting length, cutting, automatically packaging in box, and proceeding to next process;
s7, carrying out hot and cold dual aging, namely sealing the box containing the vermicelli, introducing the box into a greenhouse for mugginess, and then introducing the box into a cooling chamber for aging;
s8, shaping, namely shaping the aged vermicelli into blocks, dough or bundles according to the style of the product;
s9, drying the vermicelli, and then drying the shaped vermicelli;
s10, packaging the finished product, drying, and immediately packaging the vermicelli at the outlet end of the drying conveyer belt to obtain the selenium-rich instant rice noodles.
In the specific implementation, the screened selenium-rich rice flows into a rice soaking tank for self-rinsing through a grain conveying cylinder in the step S2.
In a specific implementation, the dry hot air in the step S5 is configured to simulate a natural gust.
In a specific implementation, the powder cutter in the step S6 is configured as a double-shaft rolling type automatic shredding and fixed-length powder cutter.
In the specific implementation, the stuffy time in the step S7 is 15-20min, the temperature is 35-40 ℃, and cooling is carried out after the stuffy time, the cooling time is 4-6h, and the cooling temperature is 16-25 ℃.
In specific implementation, the selenium-rich instant rice flour in the step S10 with the net weight of 100 g is soaked in boiled water with the temperature of over 90 ℃ for 3min to be completely cooked, and when the water temperature is lower, the soaking time can be properly prolonged.
Example 1
The processing technology of the selenium-rich rice flour comprises the following steps: selecting rice, selecting and mixing multiple varieties of rice rich in selenium element, removing impurities in the selenium-rich rice, and lifting the rice to a rice soaking tank for self-rinsing; rinsing and soaking, namely flowing the selenium-rich rice with impurities removed into a rice soaking tank, rinsing and soaking automatically, and draining the rice by a draining swill device in the rice soaking tank, wherein the rinsing time is 10min, and the soaking time is 1 h; double pulping, wherein the selenium-rich rice after rinsing and soaking flows into a first pulping machine for grinding treatment, the obtained coarse rice pulp flows into a second pulping machine to obtain tender and smooth rice pulp, the rotation speed of the pulping machine is 140 revolutions per minute, the low-speed fine grinding is carried out, and the pulping time is 2 min; steaming for forming, namely allowing the rice milk to flow into a flour steaming machine for automatic forming, wherein the steaming time is 2min, and separating the sheet jelly after steaming; drying, namely carrying the sheet jelly to perform compound operation in a drying box through a chain conveyor belt, wherein hot air is converted into steam heat, medium-pressure hot air is sprayed out from cross meshes, other machines and fans are not arranged in the box, the drying temperature is not more than 60 ℃, and the drying operation time is 35 min; cooling and cutting, namely conveying the dried sheet jelly into a cooling box, and cooling on a conveyor belt for 35 min; cooling at 16 deg.C, removing stickiness of sheet jelly, rolling sheet jelly into vermicelli, adjusting length, cutting, automatically packing in box, and proceeding next process; hot and cold dual aging, wherein a box containing vermicelli is sealed, is conveyed into a greenhouse to be muggy, and is conveyed into a cooling chamber to be aged, wherein the muggy time is 15min, the temperature is 35 ℃, and cooling is carried out after the muggy, the cooling time is 4h, and the cooling temperature is 16 ℃; shaping, namely shaping the aged vermicelli into blocks, lumps or bundles according to the style of the product; drying the vermicelli, and then drying the shaped vermicelli; and packaging finished products, drying, and immediately packaging the vermicelli at the outlet end of a drying conveyer belt to obtain the selenium-rich instant rice noodles.
Example 2
The processing technology of the selenium-rich rice flour comprises the following steps: selecting rice, selecting and mixing multiple varieties of rice rich in selenium element, removing impurities in the selenium-rich rice, and lifting the rice to a rice soaking tank for self-rinsing; rinsing and soaking, namely flowing the selenium-rich rice with impurities removed into a rice soaking tank, rinsing and soaking automatically, and draining the rice by a draining swill device in the rice soaking tank, wherein the rinsing time is 20min, and the soaking time is 1.5 h; double pulping, wherein the selenium-rich rice after rinsing and soaking flows into a first pulping machine for grinding treatment, the obtained coarse rice pulp flows into a second pulping machine to obtain tender and smooth rice pulp, the rotation speed of the pulping machine is 145 revolutions per minute, the low-speed fine grinding is carried out, and the pulping time is 2.5 min; steaming for forming, namely allowing the rice milk to flow into a flour steaming machine for automatic forming, wherein the steaming time is 2min, and separating the sheet jelly after steaming; drying, namely carrying the sheet jelly to perform compound operation in a drying box through a chain conveyor belt, wherein hot air is converted into steam heat, medium-pressure hot air is sprayed out from cross meshes, other machines and fans are not arranged in the box, the drying temperature is not more than 60 ℃, and the drying operation time is 36 min; cooling and cutting, namely conveying the dried sheet jelly into a cooling box, and cooling for 37min on a conveyor belt; cooling to 20 deg.C, removing stickiness of sheet jelly, rolling sheet jelly into vermicelli, adjusting length, cutting, automatically packing in box, and proceeding next process; hot and cold dual aging, wherein a box containing vermicelli is sealed, is conveyed into a greenhouse to be muggy, and is conveyed into a cooling chamber to be aged, wherein the muggy time is 18min, the temperature is 37 ℃, and the cooling is carried out after the muggy, the cooling time is 5h, and the cooling temperature is 17 ℃; shaping, namely shaping the aged vermicelli into blocks, lumps or bundles according to the style of the product; drying the vermicelli, and then drying the shaped vermicelli; and packaging finished products, drying, and immediately packaging the vermicelli at the outlet end of a drying conveyer belt to obtain the selenium-rich instant rice noodles.
Example 3
The processing technology of the selenium-rich rice flour comprises the following steps: selecting rice, selecting and mixing multiple varieties of rice rich in selenium element, removing impurities in the selenium-rich rice, and lifting the rice to a rice soaking tank for self-rinsing; rinsing and soaking, namely flowing the selenium-rich rice with impurities removed into a rice soaking tank, rinsing and soaking by self, and draining the rice by a draining swill device in the rice soaking tank, wherein the rinsing time is 30min and the soaking time is 2 h; double grinding, wherein the selenium-rich rice after rinsing and soaking flows into a first grinding machine for grinding treatment, the obtained coarse rice pulp flows into a second grinding machine to obtain tender and smooth rice pulp, the rotation speed of the grinding machines is 150 revolutions per minute, the low-speed fine grinding is carried out, and the grinding time is 2 min; steaming for forming, namely allowing the rice milk to flow into a flour steaming machine for automatic forming, wherein the steaming time is 2min, and separating the sheet jelly after steaming; drying, namely carrying the sheet jelly to perform compound operation in a drying box through a chain conveyor belt, wherein hot air is converted into steam heat, medium-pressure hot air is sprayed out from cross meshes, other machines and fans are not arranged in the box, the drying temperature is not more than 60 ℃, and the drying operation time is 40 min; cooling and cutting, namely conveying the dried sheet jelly into a cooling box, and cooling for 40min on a conveyor belt; cooling to 25 deg.C, removing stickiness of sheet jelly, rolling sheet jelly into vermicelli, adjusting length, cutting, automatically packing in box, and proceeding next process; hot and cold dual aging, wherein a box containing vermicelli is sealed, is conveyed into a greenhouse to be muggy, and is conveyed into a cooling chamber to be aged, wherein the muggy time is 30min, the temperature is 40 ℃, and the cooling is carried out after the muggy, the cooling time is 6h, and the cooling temperature is 25 ℃; shaping, namely shaping the aged vermicelli into blocks, lumps or bundles according to the style of the product; drying the vermicelli, and then drying the shaped vermicelli; and packaging finished products, drying, and immediately packaging the vermicelli at the outlet end of a drying conveyer belt to obtain the selenium-rich instant rice noodles.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A processing technology of selenium-rich rice noodles is characterized by comprising the following steps: the method comprises the following steps:
s1, selecting rice, selecting and mixing multiple varieties of rice rich in selenium, removing impurities in the selenium-rich rice, and lifting the rice to a rice soaking tank for self-rinsing;
s2, rinsing and soaking, namely enabling the selenium-rich rice with impurities removed to flow into a rice soaking tank, rinsing and soaking automatically, and draining the rice by a draining swill device in the rice soaking tank, wherein the rinsing time is 10-30min, and the soaking time is 1-2 h;
s3, double grinding, wherein the selenium-rich rice after rinsing and soaking flows into a first grinding machine for grinding, the obtained coarse rice pulp flows into a second grinding machine for obtaining smooth rice pulp, the rotation speed of the grinding machine is 140 plus one minute and 150 turns for low-speed fine grinding, and the grinding time of the flow is 2-3 min;
s4, steaming and forming, namely, enabling the rice milk to flow into a rice noodle steaming machine for automatic forming, wherein the steaming time is 2min, and separating the sheet jelly after steaming;
s5, drying, namely carrying the sheet jelly to run in a drying box in a duplex mode through a chain conveyor belt, wherein hot air is converted into steam heat, medium-pressure hot air is sprayed out from cross meshes, other machines and fans are not arranged in the box, the drying temperature is not higher than 60 ℃, and the drying running time is 35-40 min;
s6, cooling and cutting the powder, conveying the dried sheet jelly into a cooling box, and cooling on a conveying belt for 35-40 min; cooling at 16-25 deg.C, removing stickiness of sheet jelly, rolling sheet jelly into vermicelli, adjusting length, cutting, automatically packaging in box, and proceeding to next process;
s7, carrying out hot and cold dual aging, namely sealing the box containing the vermicelli, introducing the box into a greenhouse for mugginess, and then introducing the box into a cooling chamber for aging;
s8, shaping, namely shaping the aged vermicelli into blocks, dough or bundles according to the style of the product;
s9, drying the vermicelli, and then drying the shaped vermicelli;
s10, packaging the finished product, drying, and immediately packaging the vermicelli at the outlet end of the drying conveyer belt to obtain the selenium-rich instant rice noodles.
2. The processing technology of the selenium-rich rice noodles as claimed in claim 1, wherein the processing technology comprises the following steps: and in the step S2, the screened selenium-rich rice flows into a rice soaking tank through a grain conveying cylinder to be rinsed automatically.
3. The processing technology of the selenium-rich rice noodles as claimed in claim 1, wherein the processing technology comprises the following steps: and the dry hot air in the step S5 is in a natural gust imitating layout.
4. The processing technology of the selenium-rich rice noodles as claimed in claim 1, wherein the processing technology comprises the following steps: the powder cutter in the step S6 is set to be a double-shaft rolling type automatic shredding and fixed-length powder cutter.
5. The processing technology of the selenium-rich rice noodles as claimed in claim 1, wherein the processing technology comprises the following steps: and in the step S7, the stuffy time is 15-20min, the temperature is 35-40 ℃, cooling is carried out after the stuffy time, the cooling time is 4-6h, and the cooling temperature is 16-25 ℃.
6. The processing technology of the selenium-rich rice noodles as claimed in claim 1, wherein the processing technology comprises the following steps: the selenium-rich instant rice noodles in the step S10 are 100 g in net weight, and can be completely cooked by soaking in boiled water of more than 90 ℃ for 3min, and when the water temperature is lower, the soaking time can be properly prolonged.
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