CN1184599A - Straight rice-flour noodles prodn. process - Google Patents
Straight rice-flour noodles prodn. process Download PDFInfo
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- CN1184599A CN1184599A CN97122355A CN97122355A CN1184599A CN 1184599 A CN1184599 A CN 1184599A CN 97122355 A CN97122355 A CN 97122355A CN 97122355 A CN97122355 A CN 97122355A CN 1184599 A CN1184599 A CN 1184599A
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- vermicelli
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Abstract
The making process is as follows: the rice or mixture of rice and other starch raw material is soaked and cleaned out the grit, grinding, kneading dough, noodle making, fristy loosing, rubing for loosing before steaming, steaming, secondly loosing, rubing for loosing after steaming, stoving, and cutting the noodles in specific length, packing, then the product is obtd.. It can also be added with the leach liquor of ginseng and tuber of elevated gastrodia or mush room and tomato etc. The product made by said method features good in appearance quality and toughness, resistance to boil, good mouth feeling and high rate of certifed products.
Description
The present invention relates to food processing technology, especially relate to a kind of straight rice-flour noodles production technology.
The ground rice production great majority of China are still workshop-based production at present, and hand labour intensity is bigger, and furnace drying method mostly is the sunlight oven dry or dries naturally, therefore yield poorly, production can not form scale, and kind is single, and product appearance is of poor quality, curved bar, drafting are many, and bar is directly poor, and big fleck and steam bubble are many, fecula is many, the well-done degree of product is not high, sticks with paste Tang Bunai and boils, and is easily broken immalleable.Though and existing rice flour noodle production line can be produced continuously, output improves, but because its technological design is reasonable inadequately, the product appearance bubble is many, bar is directly poor, immalleable, not anti-boiling, what have also need solve the drafting problem by evacuating agent, as publication number be the name of CN1089812A be called that " novel process for preparing of ground rice " patent application case adopts be by just cut off after the twin-screw extruder extruding wire vent, dry method produces ground rice, the ground rice of producing have not anti-ly boil, inviscid shortcoming, and be prone to the drafting phenomenon by bean vermicelli or the vermicelli that the twin-screw extruder squeezes out.
The object of the present invention is to provide that a kind of product appearance quality is good, bar is straight, no bubble, no drafting, good toughness, well-done degree height, no fecula, smooth anti-straight rice-flour noodles production technology of boiling, not sticking with paste soup, excellent taste.
The object of the present invention is achieved like this: production technology of the present invention is:
(1) advancing meter placer soaks: will qualified rice or at rice with after other starch material mixes, naughty shakeout grain, impurity are put into the pond again and are soaked;
(2) pulverize: the raw material after will soaking is rinsed well, is crushed to greater than 60 purpose granularities by pulverizer then, obtains particle;
(3) and powder: the particle of pulverizing is mixed by flour mixer, stir, obtain raw material, and the control water content is about 35%;
(4) wire vent: will with raw material after even from the extruding of ripe double helix vermicelli machine, stir ripe in advance, extrusion modling wire vent under the ripe effect, shaping again, and pluck under fan action that silk is sheared and preliminary the evacuation;
(5) once loose: wire vent is preliminary after evacuating bean vermicelli, vermicelli are hung into airtight decide to pour into steam in the bar chamber, heat and moisture preserving, sweating is loose, and fixed strip is straight under the gravity effect;
(6) rub scattered before the steaming: the bean vermicelli after loose, vermicelli are rubbed with the hands and opened;
(7) steam material: bean vermicelli, vermicelli after will rubbing scattered are sent in the steaming cabinet and are cooked;
(8) secondary is loose: the bean vermicelli after will cooking, vermicelli are sent into and are rubbed scattered the chamber, use plastic bag sealing, and sweating is loose;
(9) rub scattered after steaming: after bean vermicelli, the vermicelli with secondary after loose are rubbed with the hands with hand is thick, unclog and readjust neatly with evacuating brush again;
(10) powder is cut in oven dry: the bean vermicelli that will rub scattered after will steaming, vermicelli are hung into barn, in the process of low temperature → high temperature → low temperature continuously, little by little oven dry is cooled off, and with machine for cutting vermicelli length segment in accordance with regulations;
(11) packing: get product with packing after the bean vermicelli after the segment, the vermicelli classification.
The present invention also comprises recovery process, promptly by rubbing scattered, steam material before steaming, rubbing scattered, dry the bean vermicelli, the vermicelli chieftain that cut powder, packaging process generation after steaming and clean out, remove impurity respectively, recovery is sent into pulverizing process or immersion and is eased back and send into and the powder operation after the chopping, squeezes a silk moulding by vermicelli machine gelatinization again again.
Described other starch material is meant starch materials such as corn, potato class, beans, taro.
The present invention also can with the powder operation in tonic health medicines such as genseng, rhizoma Gastrodiae, Gynostemma pentaphylla, Poria cocos are soaked juice and raw material mix, produce nourishing and health type bean vermicelli, vermicelli.
The present invention also can with the powder operation in dish juice such as powder such as mushroom, garlic, peanut, garlic benevolence or spinach, tomato and raw material are mixed, produce multivitamin nutrient bean vermicelli, vermicelli, become pollution-free food.
The present invention has designed before going out wire process and the powder operation, after going out wire process, designed once loose, rub scattered, steam that material, secondary are loose before steaming, rub scattered after the steaming, by the operation of low temperature → high temperature → low temperature drying, just can make that the product appearance quality is good, look transparent is in vain, bar does not directly have bubble, need not add evacuating agent and just eliminate the drafting phenomenon fully, guaranteed the natural flavour mountaineous of ground rice, and toughness of products is good, starch βization degree height is well-done height, no fecula, smooth anti-boiling, do not stick with paste soup, bite is arranged, excellent taste; The present invention has adopted the multiple tracks recovery process that the percentage of A-class goods of product is improved, no waste product, reduced cost, and can select different press for extracting juice plates to produce difformity products such as bean vermicelli, vermicelli, flat powder, also nourishing and health type bean vermicelli, vermicelli or multivitamin nutrient bean vermicelli, vermicelli be can make as required, product seriation, diversification made.
Fig. 1 is a process chart of the present invention.
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1: raw material: rice product: bean vermicelli
(1) advancing meter placer soaks: after qualified rice is washed in a pan shakeout grain, impurity, put into the pond and soak;
(2) pulverize: the rice after will soaking is rinsed well, is crushed to greater than 60 purpose granularities by pulverizer then, obtains particle;
(3) and powder: the particle after will pulverizing mixes by flour mixer, stirs, and obtains raw material, and the control water content is about 35%;
(4) wire vent: will with raw material after even from the extruding of ripe double helix vermicelli machine, stir ripe in advance, extrusion modling goes out bean vermicelli under the ripe effect again, and plucks under fan action that silk is sheared and preliminary the evacuation;
(5) once loose: the bean vermicelli that wire vent is preliminary after evacuating hung into airtight decide to pour into steam in the bar chamber, heat and moisture preserving, sweating is loose, and under the gravity effect, fixed strip is straight;
(6) steam rubs scattered: the bean vermicelli after loose is rubbed with the hands opened;
(7) steam material: the bean vermicelli after will rubbing scattered is sent in the steaming cabinet and is cooked;
(8) secondary is loose: the bean vermicelli after will steaming is sent into and is rubbed scattered the chamber, uses plastic bag sealing again, and sweating is loose;
(9) rub scattered after steaming: after the bean vermicelli with secondary after loose is rubbed with the hands with hand is thick, unclog and readjust neatly with evacuating brush again;
(10) powder is cut in oven dry: the bean vermicelli that will rub scattered after will steaming is hung into barn, in the process of low temperature → high temperature → low temperature continuously, little by little oven dry is cooled off, and with machine for cutting vermicelli length segment in accordance with regulations;
(11) packing: get product with packing after the bean vermicelli classification after the segment;
(12) reclaim: the bean vermicelli chieftain who rub scattered, steam material before will steaming, rub scattered, dry, cut powder after steaming, packaging process produces cleans out, removes impurity respectively, and the pulverizing process pulverizing is sent in recovery, enters with powder again, goes out wire process gelatinization moulding powder delivery silk again.
Embodiment 2: raw material: rice, Ipomoea batatas product: vermicelli
(1) advancing meter placer soaks: after qualified rice, Ipomoea batatas are mixed, wash in a pan and remove wherein sand grains, impurity, put into the pond again and soak;
(2) pulverize: rice, Ipomoea batatas after will soaking are rinsed well, are crushed to greater than 60 purpose granularities by pulverizer then, obtain particle;
(3) and powder: the particle after will pulverizing mixes by flour mixer, stirs, and obtains raw material, and the control water content is about 35%;
(4) wire vent: will with raw material after even from the extruding of ripe double helix vermicelli machine, stir ripe in advance, extrusion modling goes out vermicelli under the ripe effect again, and plucks under fan action that silk is sheared and preliminary the evacuation;
(5) once loose, (6) rub scattered before steaming, (7) steaming is expected, (8) secondary is loose, (9) rub scattered after steaming, powder is cut in (10) oven dry, (11) packaging process is identical with embodiment 1.
(12) reclaim: rub scattered, steam before will steaming and rub scattered, dry the vermicelli chieftain who cuts powder, packaging process generation after material, the steaming and clean out, remove impurity respectively, soak the chopping that eases back after reclaiming and send into again and the powder operation, squeeze silk by the vermicelli machine gelatinization then and mold vermicelli.
Embodiment 3: raw material: rice, genseng soak the juice product: ginseng tonic health type bean vermicelli
(1) advancing meter placer soaks: qualified rice is washed in a pan shakeout material, impurity, put into the pond again and soak;
(2) pulverize: the rice after will soaking is rinsed well, is crushed to greater than 60 purpose granularities by pulverizer then, obtains particle;
(3) and powder: genseng is soaked juice and raw material mix, stir, obtain raw material, and the control water content is about 35%;
Thereafter operation is identical with embodiment 1.
Embodiment 4: raw material: rice, Tomato juice's product: multivitamin nutrient vermicelli
(1) advancing meter placer soaks: qualified rice is washed in a pan shakeout grain, impurity, put into the pond again and soak;
(2) pulverize: the rice after will soaking is rinsed well, is crushed to greater than 60 purpose granularities by pulverizer then, obtains particle;
(3) and powder: Tomato juice and raw material are mixed, stir, obtain raw material, and the control water content is about 35%;
Thereafter operation is identical with embodiment 2.
Claims (6)
1, a kind of straight rice-flour noodles production technology, it is characterized in that: production technology is:
(1) advancing meter placer soaks: will qualified rice or at rice with after other starch material mixes, naughty shakeout grain, impurity are put into the pond again and are soaked;
(2) pulverize: the raw material after will soaking is rinsed well, is crushed to greater than 60 purpose granularities by pulverizer then, obtains particle;
(3) and powder: the particle of pulverizing is mixed by flour mixer, stir, obtain raw material, and the control water content is about 35%;
(4) wire vent: will with raw material after even from the extruding of ripe double helix vermicelli machine, stir ripe in advance, extrusion modling wire vent under the ripe effect, shaping again, and pluck under fan action that silk is sheared and preliminary the evacuation;
(5) once loose: wire vent is preliminary after evacuating bean vermicelli, vermicelli are hung into airtight decide to pour into steam in the bar chamber, heat and moisture preserving, sweating is loose, and fixed strip is straight under the gravity effect;
(6) rub scattered before the steaming: the bean vermicelli after loose, vermicelli are rubbed with the hands and opened;
(7) steam material: bean vermicelli, vermicelli after will rubbing scattered are sent in the steaming cabinet and are cooked;
(8) secondary is loose: the bean vermicelli after will cooking, vermicelli are sent into and are rubbed scattered the chamber, use plastic bag sealing, and sweating is loose;
(9) rub scattered after steaming: after bean vermicelli, the vermicelli with secondary after loose are rubbed with the hands with hand is thick, unclog and readjust neatly with evacuating brush again;
(10) powder is cut in oven dry: the bean vermicelli that will rub scattered after will steaming, vermicelli are hung into barn, in the process of low temperature → high temperature → low temperature continuously, little by little oven dry is cooled off, and with machine for cutting vermicelli length segment in accordance with regulations;
(11) packing: get product with packing after the bean vermicelli after the segment, the vermicelli classification.
2, a kind of straight rice-flour noodles production technology as claimed in claim 1, it is characterized in that: production technology also comprises recovery process, rub scattered, steam material before be about to steaming, rub scattered, dry the bean vermicelli, the vermicelli chieftain that cut powder, packaging process generation after steaming and clean out, remove impurity respectively, pulverizing process is sent in recovery, again by with powder, go out wire process again gelatinization squeeze a silk moulding.
3, a kind of straight rice-flour noodles production technology as claimed in claim 1, it is characterized in that: production technology also comprises recovery process, rub scattered, steam material before be about to steaming, rub scattered, dry the bean vermicelli, the vermicelli chieftain that cut powder, packaging process generation after steaming and clean out, remove impurity respectively, soak the chopping that eases back after reclaiming and send into again and the powder operation, squeeze a moulding by vermicelli machine gelatinization again then.
4, a kind of as claim 1 or 2 or 3 described straight rice-flour noodles production technologies, it is characterized in that: described other starch material is meant starch materials such as corn, potato class, beans, taro.
5, a kind of as claim 1 or 2 or 3 described straight rice-flour noodles production technologies, it is characterized in that: with the powder operation in tonic health medicines such as genseng, rhizoma Gastrodiae, Gynostemma pentaphylla, Poria cocos are soaked juice and raw material mix, produce nourishing and health type bean vermicelli, vermicelli.
6, a kind of as claim 1 or 2 or 3 described straight rice-flour noodles production technologies, it is characterized in that: with the powder operation in the dish juice and the raw material of raw materials such as the powder of raw materials such as mushroom, garlic, peanut, garlic benevolence, spinach, tomato are mixed, produce multivitamin nutrient bean vermicelli, vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97122355A CN1057198C (en) | 1997-12-01 | 1997-12-01 | Straight rice-flour noodles prodn. process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97122355A CN1057198C (en) | 1997-12-01 | 1997-12-01 | Straight rice-flour noodles prodn. process |
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| Publication Number | Publication Date |
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| CN1184599A true CN1184599A (en) | 1998-06-17 |
| CN1057198C CN1057198C (en) | 2000-10-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN97122355A Expired - Lifetime CN1057198C (en) | 1997-12-01 | 1997-12-01 | Straight rice-flour noodles prodn. process |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868316B (en) * | 2005-05-29 | 2010-05-05 | 叶义伦 | Method for making instant (fast-food) cake made of glutinous rice flour |
| CN101214017B (en) * | 2007-12-29 | 2011-06-15 | 江西省春丝食品有限公司 | Straight strap rice flour manufacturing method and rice flour produced thereby |
| CN101653214B (en) * | 2009-09-11 | 2012-07-11 | 李金华 | Tea oil rice flour and preparation process thereof |
| CN103315247A (en) * | 2013-06-02 | 2013-09-25 | 河北香道食品有限公司 | Recycling method of sweet potato vermicelli substandard goods |
| CN103689368A (en) * | 2013-12-25 | 2014-04-02 | 吉林农业大学 | Additive-free edible fungi-containing nutritional rice noodles and green production method thereof |
| CN104544481A (en) * | 2014-12-15 | 2015-04-29 | 李志根 | Rice vermicelli drying method and system |
| CN104642906A (en) * | 2014-06-24 | 2015-05-27 | 吴兴安 | Preparation method of rice noodles |
| CN104839553A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | longyan shell rice flour and preparation method thereof |
| CN104839552A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | Litchi rice vermicelli and preparation method thereof |
| CN104839551A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | Nutritious rice flour and preparation method thereof |
| CN105124370A (en) * | 2015-07-28 | 2015-12-09 | 田林县安圆食品有限公司 | Compound nutritional bean vermicelli |
| CN105558772A (en) * | 2015-12-15 | 2016-05-11 | 梁文成 | Production method of rice noodles |
| CN105707668A (en) * | 2016-02-02 | 2016-06-29 | 凯里学院 | Health-care paederia scandens instant fresh rice noodles and preparation method thereof |
| CN105851791A (en) * | 2016-04-06 | 2016-08-17 | 苏礼福 | Processing method of rice noodle segments |
| CN105919100A (en) * | 2016-05-19 | 2016-09-07 | 柳州市螺蛳粉协会 | Spleen-invigorating and stomach-nourishing nutrient rice flour |
| CN106360275A (en) * | 2016-08-27 | 2017-02-01 | 安徽王仁和米线食品有限公司 | Rice noodles suitable for old people to eat and making method of rice noodles |
| CN108936208A (en) * | 2018-07-09 | 2018-12-07 | 贵州刚立食品有限公司 | A kind of acid soup rice flour |
| CN108936209A (en) * | 2018-07-09 | 2018-12-07 | 贵州刚立食品有限公司 | A kind of preparation method of acid soup rice flour |
| CN111387413A (en) * | 2020-04-15 | 2020-07-10 | 玉林老芳食品有限公司 | Production process of nutritional dry rice noodles |
| CN112056495A (en) * | 2020-09-23 | 2020-12-11 | 湖南金风食品有限责任公司 | Lotus nut rice flour and preparation method thereof |
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| CN1943402B (en) * | 2005-12-31 | 2010-05-05 | 广州市粮食科学研究所南方食品工程开发中心 | Convenient meat and rice flour noodle and its processing method |
| CN101228888B (en) * | 2008-01-25 | 2010-08-04 | 陈辉球 | Intwisting technics and equipment for instant rice noodle |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127082A (en) * | 1995-10-09 | 1996-07-24 | 常胜财 | Health care starch products of the fruit of Chinese wolfberry and production process |
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1997
- 1997-12-01 CN CN97122355A patent/CN1057198C/en not_active Expired - Lifetime
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868316B (en) * | 2005-05-29 | 2010-05-05 | 叶义伦 | Method for making instant (fast-food) cake made of glutinous rice flour |
| CN101214017B (en) * | 2007-12-29 | 2011-06-15 | 江西省春丝食品有限公司 | Straight strap rice flour manufacturing method and rice flour produced thereby |
| CN101653214B (en) * | 2009-09-11 | 2012-07-11 | 李金华 | Tea oil rice flour and preparation process thereof |
| CN103315247A (en) * | 2013-06-02 | 2013-09-25 | 河北香道食品有限公司 | Recycling method of sweet potato vermicelli substandard goods |
| CN103689368A (en) * | 2013-12-25 | 2014-04-02 | 吉林农业大学 | Additive-free edible fungi-containing nutritional rice noodles and green production method thereof |
| CN103689368B (en) * | 2013-12-25 | 2015-07-29 | 吉林农业大学 | Additive-free edible fungi nutrition rice noodles and Green production method thereof |
| CN104642906A (en) * | 2014-06-24 | 2015-05-27 | 吴兴安 | Preparation method of rice noodles |
| CN104544481A (en) * | 2014-12-15 | 2015-04-29 | 李志根 | Rice vermicelli drying method and system |
| CN104839551A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | Nutritious rice flour and preparation method thereof |
| CN104839552A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | Litchi rice vermicelli and preparation method thereof |
| CN104839553A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | longyan shell rice flour and preparation method thereof |
| CN105124370A (en) * | 2015-07-28 | 2015-12-09 | 田林县安圆食品有限公司 | Compound nutritional bean vermicelli |
| CN105558772A (en) * | 2015-12-15 | 2016-05-11 | 梁文成 | Production method of rice noodles |
| CN105707668A (en) * | 2016-02-02 | 2016-06-29 | 凯里学院 | Health-care paederia scandens instant fresh rice noodles and preparation method thereof |
| CN105851791A (en) * | 2016-04-06 | 2016-08-17 | 苏礼福 | Processing method of rice noodle segments |
| CN105919100A (en) * | 2016-05-19 | 2016-09-07 | 柳州市螺蛳粉协会 | Spleen-invigorating and stomach-nourishing nutrient rice flour |
| CN106360275A (en) * | 2016-08-27 | 2017-02-01 | 安徽王仁和米线食品有限公司 | Rice noodles suitable for old people to eat and making method of rice noodles |
| CN108936208A (en) * | 2018-07-09 | 2018-12-07 | 贵州刚立食品有限公司 | A kind of acid soup rice flour |
| CN108936209A (en) * | 2018-07-09 | 2018-12-07 | 贵州刚立食品有限公司 | A kind of preparation method of acid soup rice flour |
| CN111387413A (en) * | 2020-04-15 | 2020-07-10 | 玉林老芳食品有限公司 | Production process of nutritional dry rice noodles |
| CN112056495A (en) * | 2020-09-23 | 2020-12-11 | 湖南金风食品有限责任公司 | Lotus nut rice flour and preparation method thereof |
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| CN1057198C (en) | 2000-10-11 |
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