CN1155988A - Technology for producing instant rice-flour noodle as snack - Google Patents
Technology for producing instant rice-flour noodle as snack Download PDFInfo
- Publication number
- CN1155988A CN1155988A CN96117208A CN96117208A CN1155988A CN 1155988 A CN1155988 A CN 1155988A CN 96117208 A CN96117208 A CN 96117208A CN 96117208 A CN96117208 A CN 96117208A CN 1155988 A CN1155988 A CN 1155988A
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- rice
- water
- cold water
- soak
- noodles
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- Cereal-Derived Products (AREA)
Abstract
An instant rice-flour noodle is made up of rice through such steps as removing impurities from rice, washing, immersing, pulverization, mixing with additive and water, machining noodles, cooling in wind, moistening, immersing in cold water and then in hot water, washing in cold water, metering and packing, sterilization, sealing quick freezing and wrapping. It can be eaten after putting it in boiled water or boiling water without immersing for a certain time and it features good enjoyment to eat, the taste the original rice-flour noodles have, and convenience.
Description
The present invention relates to a kind of rice-made food production technology, specifically a kind of production technology of rice noodles.
It is whole rice → immersion → abrasive dust-adding additive and water spice that Chinese patent publication number CN1056987A makes things convenient for the rice noodles production method---advance machine and go out noodles → air-cooled → oven dry → metering → finishing and packing.This technology is made makes things convenient for rice noodles to need to soak a few minutes with boiling water could eat, and the result of immersion soaks not thoroughly, and about soft or hard differs, and mixed soup, glue mouth, puckery mouth mouthfeel extreme difference can not reach real fast food effect.
The objective of the invention is to provide a kind of make boiling water one dash need not soak, about soft or hard unanimity is not mixed soup, sticking mouthful, the good technology for producing instant rice-flour noodle as snack of not puckery mouth mouthfeel.
The object of the present invention is achieved like this: the rice removal of impurities---------doping and water---mixed spice---machine-processed rice noodles---air-cooled------cold water soak---hot-water soak---cold water cleanings-metering dress wraps------package---quick-frozen---external packing---finished product of sterilizing of preserving moisture of pulverizing rice that cleans, soaks rice.
At first with the rice removal of impurity, after cleaning one time with cold water then, with cold water soak 15-30 minute, drain well, with ground rice broken (granularity is more than 80 orders), blast blending and water mix spice, and (additive is burnt alum 0.1-0.2%, salt 2-3%, water yield 30-35%), the material of mixing is sent in the machine for processing rice noodle, from machine for processing rice noodle output diameter is the rice noodles of φ 1.2-φ 2.0mm, air-cooled to rice noodles with blower fan at normal temperatures, the seal bootr of putting into then under the normal temperature laboratory was preserved moisture 6-12 hour, took out to be placed on to be dipped in the cold water to rub with the hands to open to get final product, again rice noodles are pulled out and put into hot-water soak (hot water temperature is more than 75 ℃, soaked 5-20 minute), clean till water is clear metering dress bag (every bag is pressed 150g-500g) with the cold water multipass, put into the sterilizing installation high-temperature sterilization then, vacuumize package, cryogenic quick freezing (subzero) deep colling is carried out external packing with it with soup stock bag and sauce packet more together, finished product, big packing back warehouse-in.
Owing to adopted such scheme, make the instant rice-flour noodle as snack manufactureization, the rice noodles of producing are smooth, glossy, even thickness, reached purpose of the present invention.These rice noodles are edible with cold water or boiling water one towards soaking-free, and cold and dressed with sauce also stir fry in oil can, can keep about soft or hard unanimity simultaneously, do not mix soup, do not glue mouth, not puckery mouth, mouthfeel is smooth, has kept the original local flavor of rice noodles, promptly opens instantly, has really reached the effect of fast food.
Embodiment, to clean one time with cold water after the rice removal of impurities, in cold water, soaked 20 minutes, be ground into the above powder rice of 80 orders behind the drain well, (additive is a burnt alum 0.15% for blast blending and water spice, salt 2.5%, the water yield 33%), the material of mixing sent into make the rice noodles that diameter is φ 1.6mm in the machine for processing rice noodle, air-cooled to rice noodles under the normal temperature with blower fan, put under the normal temperature laboratory seal bootr then and preserve moisture, take out in cold water, to be dipped into to rub with the hands to open after 8 hours and get final product, again rice noodles are pulled out and put into 85 ℃ of hot water immersions 18 minutes, then with cold water clean to water clear till, metering dress bag, every bag is pressed 250g, to wrap mouth upwards, put into sterilizing installation high-temperature sterilization (120 degree steams 15 minutes), vacuumize package, cryogenic quick freezing (subzero 5 degree) deep colling is carried out external packing with it with soup stock bag and sauce packet more together, finished product, big packing back warehouse-in.
Claims (2)
1, a kind of technology for producing instant rice-flour noodle as snack is characterized in that: the rice removal of impurities, and------------------air-cooled-as to preserve moisture---------bag-sterilization---package---quick-frozen---external packing---finished product is adorned in cold water cleaning-metering to cold water soak to machine-processed rice noodles to mixed spice in hot-water soak for doping and water to pulverize rice to clean, soak rice.
2, technology for producing instant rice-flour noodle as snack according to claim 1, it is characterized in that: at first with the rice removal of impurity, after cleaning one time with cold water then, with cold water soak 15-30 minute, drain well, with ground rice broken (granularity is more than 80 orders), blast blending and water mix spice, and (additive is burnt alum 0.1-0.2%, salt 2-3%, water yield 30-35%), the material of mixing is sent in the machine for processing rice noodle, from machine for processing rice noodle output diameter is the rice noodles of φ 1.2-φ 2.0mm, air-cooled with blower fan at normal temperatures to rice noodles, the seal bootr of putting into then under the normal temperature laboratory was preserved moisture 6-12 hour, taking-up is placed on to be dipped in the cold water to rub with the hands to open and gets final product, again rice noodles are pulled out and put into hot-water soak (hot water temperature is more than 75 ℃, soaked 5-20 minute), clean till water is clear with the cold water multipass, metering dress bag (every bag is pressed 150g-500g), put into the sterilizing installation high-temperature sterilization then, vacuumize package, cryogenic quick freezing (subzero) deep colling, again it is carried out external packing together with soup stock bag and sauce packet, finished product, big packing back warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96117208A CN1055381C (en) | 1996-12-09 | 1996-12-09 | Technology for producing instant rice-flour noodle as snack |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96117208A CN1055381C (en) | 1996-12-09 | 1996-12-09 | Technology for producing instant rice-flour noodle as snack |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1155988A true CN1155988A (en) | 1997-08-06 |
| CN1055381C CN1055381C (en) | 2000-08-16 |
Family
ID=5124140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96117208A Expired - Fee Related CN1055381C (en) | 1996-12-09 | 1996-12-09 | Technology for producing instant rice-flour noodle as snack |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1055381C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108761C (en) * | 1999-12-01 | 2003-05-21 | 中国农业大学 | Production process of instant fresh rice flour noodles |
| CN102018173A (en) * | 2010-12-22 | 2011-04-20 | 郑州思念食品有限公司 | Manufacture method of rice noodles |
| CN105995952A (en) * | 2016-06-06 | 2016-10-12 | 三明市和财食品有限公司 | Preparation technology of coarse food grain steamed noodles |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056987A (en) * | 1990-06-01 | 1991-12-18 | 张炳林 | Production of instant rice noodles |
| CN1039475C (en) * | 1994-02-19 | 1998-08-12 | 方承志 | Processing technology of instant rice flour |
-
1996
- 1996-12-09 CN CN96117208A patent/CN1055381C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108761C (en) * | 1999-12-01 | 2003-05-21 | 中国农业大学 | Production process of instant fresh rice flour noodles |
| CN102018173A (en) * | 2010-12-22 | 2011-04-20 | 郑州思念食品有限公司 | Manufacture method of rice noodles |
| CN105995952A (en) * | 2016-06-06 | 2016-10-12 | 三明市和财食品有限公司 | Preparation technology of coarse food grain steamed noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1055381C (en) | 2000-08-16 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |