CN1127601A

CN1127601A - Instant rice noodles and making method thereof

Info

Publication number: CN1127601A
Application number: CN95119261A
Authority: CN
Inventors: 唐智
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-11-16
Filing date: 1995-11-16
Publication date: 1996-07-31

Abstract

The instant rice noodles is prepared from rice, buckwheat, wheat, soybean and egg, and features good eating enjoyment and rich nutrients including protein, amino acids, unsaturated fatty acid, and trace elements (P, Ca, K, Fe, I, etc.).

Description

Instant rice noodles and preparation method

The present invention relates to instant rice food and manufacturing technology.

China is in order to adapt to fast-developing modern society at present, and people need fast food, various instant food therefore occurred, to satisfy the needs of people's fast pace life.Aspect instant food, as " a kind of method for processing corn instant noodles " (CN1072323A), it is with the corn soaking fermentation, defibrination, dehydration again, and wetted surface is applicable to that by pushing slivering for several times the occasion of not steaming the accent environment is so that family." wugongxue noodle, Zixiangxu noodle preparation method " (CN1084699A) _, it be with black tribute blood rice, purple fragrant blood rice grain pattern cross that preparation mixes, clearly washes in a pan, expansion, pulverizing, saline sook, dehydration, the adding sweet potato starch mixes makes the meal bar, the shape of cutting into chunks adds refined corn powder again and mixes thoroughly and make vermicelli after cooking." instant black soya bean noodle " (CN1106226A), it is to use the black soya bean powder, it is formulated to add a spot of mung bean flour, red bean powder, analysis for soybean powder, corn flour and wheat flour, and is furnished with various vegetable juice bags, to reach purpose agreeable to the taste and health care." edible mushroom vermicelli and preparation method thereof " (CN1106227A), it is to add edible mushroom and Poria cocos powder and the vermicelli made in flour.Above patent documentation is described all inequality at aspects such as raw material, manufacturing technologies with the present invention, by new patent searching, also finds no the patent documentation report identical with the present invention.

In order to overcome the deficiency of above-mentioned instant food, in order to reach the purpose of making noodles with rice, make rice food have the local flavor of wheaten food again, the invention provides a kind of brand-new instant rice noodles and preparation method, among busy work or long-distance travel, eat all another treasures of good rice food of color, smell and taste to satisfy people.

Major technique feature of the present invention:

It is to be major ingredient with the high quality white rice, add compositions such as buckwheat, refining flour, soy meal, egg, be aided with an amount of salt compounded of iodine, its charge ratio: rice 78%, buckwheat 5%, refining flour 10%, soy meal 5%, egg 2%, salt compounded of iodine 0.2%, through elutriation, immersion, the defibrination to high quality white rice, batch mixes is in the input noodle press, the noodles of making carry out the far-infrared rays drying moulding again, and retrofits such as packing form.

Its concrete manufacture craft is as follows:

(1) gets high quality white rice by charge ratio and screen, eluriate, place water purification to soak 60 minutes;

(2) rice after will soaking accompanies by defibrination in the input fiberizer of purifying waste water;

(3) Rice ﹠ peanut milk that grinds adds 5% buckwheat, 10% refining flour, 5% soy meal, 2% egg, is aided with 0.2% salt compounded of iodine, mixes;

(4) material that mixes is imported in the special flour stranding machine, through high temperature, powerful extruding, from the ripe noodles of rice of discharging opening output flat strip shaped;

(5) immediately noodles are sent in the cooling bay with clean water cooling 10 minutes by automatic conveying belt, be resent in the cooling chamber and dry naturally;

(6) then with above-mentioned noodles in accordance with regulations length cut into the vertical bar type or be rolled into the square type, use the far-infrared rays drying moulding, its water content is lower than 10%;

(7) flood with vegetable oil low-temperature in the immigration of the rice noodles after the moulding pot, and then dry, cool off;

(8) use the special food packaging bag, weight is rolled into cylindric above-mentioned rice noodles or the square shape in accordance with regulations;

(9) the rice noodles of at last flavored oils's bag, seasoning salt bag, the dehydrated vegetables bag of various local flavors being got well with parcel move in special packing bag or the bowl formula packing box, and seal mouth or cling a bowl formula lid, promptly make product instant rice noodles of the present invention.

Eating method: tear packing sack (lid), instant rice noodles is put into bowl or bowl formula packing box, tear flavored oils's bag, seasoning salt bag, dehydrated vegetables bag again and put into bowl in the lump, pour aquatic foods into and open boiling water, add a cover the bubble or boiled 2-3 minute, be edible after the stirring.

The present invention compared with prior art has following advantage:

1, batching characteristics of the present invention are based on rice, be equipped with nutriments such as buckwheat, flour soy meal, egg, assembly excellence, reasonable has reached the purpose of making noodles of rice, is instant rice food, the local flavor that has wheaten food again, instant is quick, delicate mouthfeel is smooth, soft, delicious, color and luster delicate bright, biceps is arranged, add flavored oils's bag, seasoning salt bag, the dehydrated vegetables bag of being furnished with various tastes again, therefore color, smell and taste are all good, the another treasure of the rice food of can yet be regarded as.

2, this instant rice noodles contains the multiple nutrients material, and as protein, several amino acids, unrighted acid and micro-phosphorus, potassium, calcium, iron, iodine etc., it has the effect of certain nourishing healthy.

3, manufacture craft of the present invention is meticulous, reliable, and operating process is pure, pollution-free, and product quality can well be guaranteed.

Embodiment (square type) explanation

Get 78 jin of high quality white rices, eluriate, soaked 60 minutes, accompany by the input material grinder defibrination of purifying waste water then, add 5 jin of buckwheats in the Rice ﹠ peanut milk that grinds, 10 jin of refining flour, 5 jin of soy meals, 2 jin of eggs, 0.2 the jin salt compounded of iodine mixes, import again and make the cooked rice noodles in the noodle press, immediately it is sent in the cooling bay of purifying waste water and cooled off 10 minutes, send into cooling chamber again and cool off naturally and dry, length is cut off and is rolled into square profile bar in accordance with regulations then, and the noodles of moulding flood with vegetable oil, use far-infrared rays drying, its water content is lower than 10%, uses the special food packaging bag, and weight 80 grams are rolled into the square shape with these noodles in accordance with regulations.Flavored oils's bag seasoning salt bag, dehydrated vegetables bag with various tastes moves in the special-purpose bowl formula packing box together again, and clings lid, promptly makes this instant rice noodles.

Claims

1, a kind of instant rice noodles and preparation method, it is characterized in that, it is to be major ingredient with the high quality white rice, adds compositions such as buckwheat, flour, soy meal, egg, is aided with an amount of salt compounded of iodine, its charge ratio is rice 78%, buckwheat 5%, refining flour 10%, soy meal 5%, egg 2%, salt compounded of iodine 0.2%, through elutriation, immersion, the defibrination to rice, batch mixes is in the input noodle press, the noodles of making carry out the far infrared drying moulding again, and retrofits such as packing form.

According to described instant rice noodles of claim 1 and preparation method, it is characterized in that 2, its concrete manufacture craft is as follows:

(1) get high quality white rice by charge ratio and screen, eluriate, placing purifies waste water soaked 60 minutes;

(5) immediately these noodles are sent in the cooling bay with clean water cooling 10 minutes/be resent in the cooling chamber and dry naturally by automatic conveying belt;

(6) then with above-mentioned noodles in accordance with regulations length cut into the vertical bar type or be rolled into the square type, use the far-infrared radiation drying forming, its water content is lower than 10%;

(7) the rice noodles after the moulding move in the oil cauldron and flood with vegetable oil low-temperature, and then the oven dry cooling;

(8) use the special food packaging bag, the rice noodles of weight after with above-mentioned moulding are rolled into cylindric or the square shape in accordance with regulations;

(9) the rice noodles of again flavored oils's bag, seasoning salt bag, the dehydrated vegetables bag of various local flavors being got well with parcel move in special packing bag or the bowl formula packing box, and seal mouth or cling a bowl formula lid, promptly make product instant rice noodles of the present invention.