CN1268307A - Production process of macaroni rice vermicelli - Google Patents
Production process of macaroni rice vermicelli Download PDFInfo
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- CN1268307A CN1268307A CN00115379A CN00115379A CN1268307A CN 1268307 A CN1268307 A CN 1268307A CN 00115379 A CN00115379 A CN 00115379A CN 00115379 A CN00115379 A CN 00115379A CN 1268307 A CN1268307 A CN 1268307A
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- macaroni
- rice vermicelli
- powder
- rice
- vermicelli
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Abstract
A prodn. technology of macaroni is as follows: rice or rice and other starch material are washed and soaked in water, then through grinding, mixing powder, wetting powder, mixing powder, extruding and cutting into form, ageing, secondary ageing, air drying, loosening kiln drying, weighing and packing into product. It may also be added with ginseng and gastrodia tuber or mushroom, garlic etc. to make new variety macaroni.
Description
The present invention relates to food processing technology, especially relate to a kind of production process of macaroni rice vermicelli.
The ground rice production kind of China is vertical bar and block ground rice mostly at present, and macaroni rice vermicelli is not also arranged.There is macaroni in Italy, but it is a raw material with flour, have easily split easily brokenly not anti-ly boil, immalleable, shortcoming that the shelf-life is short.
The object of the present invention is to provide a kind ofly with the rice be that raw material, color and luster jade are sparkling and crystal-clear in vain, outward appearance is concentric circle semiarc shape, do not stick with paste after boiling do not split, the production process of macaroni rice vermicelli of mouthfeel soft and smooth property.
The object of the present invention is achieved like this: production technology of the present invention is:
(1) advances rice immersions of washing the sand:, put into the pond again and soak with naughty shakeout grain of qualified rice and impurity;
(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, stirs with after other starch or raw material mix by flour mixer, obtain raw material, and the control water content is about 30%;
(4) profit powder: make wherein moisture penetration even with raw material are constant-temperature enclosed;
(5) and powder: will moisten behind the powder raw material once more and even;
(6) squeeze the type that is cut into: will with raw material after even from the extruding of ripe extruding strings device, stir ripe in advance, squeeze the type that is cut under the ripe effect again;
(7) aging: as the macaroni rice vermicelli after the moulding to be cooled off gradually, make its starch structure reorganization and bring back to life;
(8) post cure: the macaroni rice vermicelli after will wearing out is sent into steaming cabinet and is cooked;
(9) hang: the macaroni rice vermicelli cooling after will steaming, aging once more;
(10) loose: as to carry out cooled macaroni rice vermicelli loose;
(11) oven dry: the macaroni rice vermicelli after loose is dried;
(12) metering packing: the macaroni rice vermicelli after will drying carries out selected and metering packing, the vanning warehouse-in.
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 the nourishing and health type macaroni rice 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 the multivitamin nutrient macaroni rice vermicelli, become pollution-free food.
The present invention has designed secondary and powder and profit powder operation before being cut into the type operation squeezing, and makes the water content in the raw material low and even, has not only guaranteed the gelatinization of ground rice and well-done effect but also has guaranteed the hardness of macaroni rice vermicelli after the moulding; Designed post cure and aging process after being cut into the type operation squeezing, the βization that makes product is well-done degree height, no fecula, and smooth anti-boiling, not sticking with paste not split has bite; Select different press for extracting juice plates also can produce difform macaroni rice vermicelli in addition; Also can make the macaroni rice vermicelli of seriations such as nourishing and health type, multivitamin nutrient type, diversification as required.
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: the rice macaroni rice vermicelli
(1) advances rice immersions of washing the sand:, put into the pond and soak with naughty shakeout grain of qualified rice and impurity;
(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 30%;
(4) profit powder: make wherein moisture penetration even with raw material are constant-temperature enclosed;
(5) and powder: will moisten behind the powder raw material once more and even;
(6) squeeze the type that is cut into: will with raw material after even from the extruding of ripe extruding strings device, stir ripe in advance, squeeze the type that is cut under the ripe effect again;
(7) aging: as the macaroni rice vermicelli after the moulding to be cooled off gradually, make its starch structure reorganization and bring back to life;
(8) post cure: the macaroni rice vermicelli after will wearing out is sent into steaming cabinet and is cooked;
(9) hang: the macaroni rice vermicelli cooling after will steaming, aging once more;
(10) loose: as to carry out cooled macaroni rice vermicelli loose;
(11) oven dry: the macaroni rice vermicelli after loose is dried;
(12) metering packing: the macaroni rice vermicelli after will drying carries out selected and metering packing, the vanning warehouse-in.
Embodiment 2: raw material: rice, mushroom powder product: many nutrition mushroom macaroni rice vermicelli
(1) advances rice immersions of washing the sand:, put into the pond again and soak with naughty shakeout grain of qualified rice and impurity;
(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 with the mushroom powder by flour mixer and stirs, and obtains raw material, and the control water content is about 30%;
Thereafter operation is identical with embodiment 1.
Embodiment 3: raw material: rice, genseng soak the juice product: the ginseng tonic macaroni rice vermicelli
(1) advances rice immersions of washing the sand:, put into the pond again and soak with naughty shakeout grain of qualified rice and impurity;
(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 soaks juice by flour mixer and genseng to be mixed and stirs, and obtains raw material, and the control water content is about 30%;
Thereafter operation is identical with embodiment 2.
Claims (4)
1, a kind of production process of macaroni rice vermicelli is characterized in that: production technology is:
(1) advances rice immersions of washing the sand:, put into the pond again and soak with naughty shakeout grain of qualified rice and impurity;
(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, stirs with after other starch or raw material mix by flour mixer, obtain raw material, and the control water content is about 30%;
(4) profit powder: make wherein moisture penetration even with raw material are constant-temperature enclosed;
(5) and powder: will moisten behind the powder raw material once more and even;
(6) squeeze the type that is cut into: will with raw material after even from the extruding of ripe extruding strings device, stir ripe in advance, squeeze the type that is cut under the ripe effect again;
(7) aging: as the macaroni rice vermicelli after the moulding to be cooled off gradually, make its starch structure reorganization and bring back to life;
(8) post cure: the macaroni rice vermicelli after will wearing out is sent into steaming cabinet and is cooked;
(9) hang: the macaroni rice vermicelli cooling after will steaming, aging once more;
(10) loose: as to carry out cooled macaroni rice vermicelli loose;
(11) oven dry: the macaroni rice vermicelli after loose is dried;
(12) metering packing: the macaroni rice vermicelli after will drying carries out selected and metering packing, the vanning warehouse-in.
2, production process of macaroni rice vermicelli as claimed in claim 1 is characterized in that: described other starch material is meant starch materials such as corn, potato class, beans, taro.
3, production process of macaroni rice vermicelli as claimed in claim 1 or 2 is characterized in that: for the first time and in the powder operation tonic health medicines such as genseng, rhizoma Gastrodiae, Gynostemma pentaphylla, Poria cocos are soaked juice and particle mixes, produce the nourishing and health type macaroni rice vermicelli.
4, production process of macaroni rice vermicelli as claimed in claim 1 or 2, it is characterized in that:, produce the multivitamin nutrient macaroni rice vermicelli dish juice such as powder such as mushroom, garlic, peanut, garlic benevolence or spinach, tomato and particle being mixed for the first time and in the powder operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00115379A CN1268307A (en) | 2000-04-11 | 2000-04-11 | Production process of macaroni rice vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00115379A CN1268307A (en) | 2000-04-11 | 2000-04-11 | Production process of macaroni rice vermicelli |
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| CN1268307A true CN1268307A (en) | 2000-10-04 |
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| CN00115379A Pending CN1268307A (en) | 2000-04-11 | 2000-04-11 | Production process of macaroni rice vermicelli |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100362942C (en) * | 2003-04-30 | 2008-01-23 | 冮志毅 | Rhizoma gastrodiae and buckwheat nutritious fast food powder |
| CN101416699B (en) * | 2008-11-25 | 2011-06-08 | 湖南省天龙米业有限公司 | Dry-type three-segment mature method rice-flour production technique |
| CN101422219B (en) * | 2008-11-30 | 2011-11-30 | 湖南省天龙米业有限公司 | Dry clinker resuscitation device |
| CN102524712A (en) * | 2012-03-14 | 2012-07-04 | 贵州省印江县依仁食品有限公司 | Method for processing pure sweet potato starch noodles |
| CN103416681A (en) * | 2013-08-27 | 2013-12-04 | 无锡群硕谷唐生物科技有限公司 | Method utilizing rice to produce macaroni |
| CN104068348A (en) * | 2014-06-24 | 2014-10-01 | 付小如 | Method for preparing macaroni from germinated brown rice |
| CN104304985A (en) * | 2014-11-05 | 2015-01-28 | 江西欣康农业科技发展有限公司 | Method for producing lotus seed macaroni |
| CN104381857A (en) * | 2014-11-28 | 2015-03-04 | 龙荣 | Gluten-free rapidly cooled spaghetti as well as making method and formula thereof |
| CN104543706A (en) * | 2014-12-17 | 2015-04-29 | 衡阳市民安大米精粉有限公司 | Miniaturization production method suitable for fresh squeezed wet rice noodles in shopfront |
| CN105558772A (en) * | 2015-12-15 | 2016-05-11 | 梁文成 | Production method of rice noodles |
| CN105851976A (en) * | 2016-04-22 | 2016-08-17 | 杨连发 | Potato health-care rice noodle and preparation method thereof |
| CN105901584A (en) * | 2016-04-22 | 2016-08-31 | 杨连发 | Purple sweet potato health care rice noodle and making method thereof |
| CN110637976A (en) * | 2019-10-31 | 2020-01-03 | 天津潮白谷物食品有限公司 | Processing method of nutritional germ-remaining rice flour |
| CN113693190A (en) * | 2021-08-26 | 2021-11-26 | 东莞市陈辉球米粉设备有限公司 | Multi-stage material mixing method for uniformly mixing rice flour with water |
-
2000
- 2000-04-11 CN CN00115379A patent/CN1268307A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100362942C (en) * | 2003-04-30 | 2008-01-23 | 冮志毅 | Rhizoma gastrodiae and buckwheat nutritious fast food powder |
| CN101416699B (en) * | 2008-11-25 | 2011-06-08 | 湖南省天龙米业有限公司 | Dry-type three-segment mature method rice-flour production technique |
| CN101422219B (en) * | 2008-11-30 | 2011-11-30 | 湖南省天龙米业有限公司 | Dry clinker resuscitation device |
| CN102524712A (en) * | 2012-03-14 | 2012-07-04 | 贵州省印江县依仁食品有限公司 | Method for processing pure sweet potato starch noodles |
| CN102524712B (en) * | 2012-03-14 | 2013-07-03 | 贵州省印江县依仁食品有限公司 | Method for processing pure sweet potato starch noodles |
| CN103416681A (en) * | 2013-08-27 | 2013-12-04 | 无锡群硕谷唐生物科技有限公司 | Method utilizing rice to produce macaroni |
| CN103416681B (en) * | 2013-08-27 | 2014-10-15 | 无锡群硕谷唐生物科技有限公司 | Method utilizing rice to produce macaroni |
| CN104068348B (en) * | 2014-06-24 | 2017-03-15 | 南城金秋立体开发园 | A kind of method that use sprouted unpolished rice prepares macaroni |
| CN104068348A (en) * | 2014-06-24 | 2014-10-01 | 付小如 | Method for preparing macaroni from germinated brown rice |
| CN104304985A (en) * | 2014-11-05 | 2015-01-28 | 江西欣康农业科技发展有限公司 | Method for producing lotus seed macaroni |
| CN104381857A (en) * | 2014-11-28 | 2015-03-04 | 龙荣 | Gluten-free rapidly cooled spaghetti as well as making method and formula thereof |
| CN104543706A (en) * | 2014-12-17 | 2015-04-29 | 衡阳市民安大米精粉有限公司 | Miniaturization production method suitable for fresh squeezed wet rice noodles in shopfront |
| CN105558772A (en) * | 2015-12-15 | 2016-05-11 | 梁文成 | Production method of rice noodles |
| CN105851976A (en) * | 2016-04-22 | 2016-08-17 | 杨连发 | Potato health-care rice noodle and preparation method thereof |
| CN105901584A (en) * | 2016-04-22 | 2016-08-31 | 杨连发 | Purple sweet potato health care rice noodle and making method thereof |
| CN110637976A (en) * | 2019-10-31 | 2020-01-03 | 天津潮白谷物食品有限公司 | Processing method of nutritional germ-remaining rice flour |
| CN113693190A (en) * | 2021-08-26 | 2021-11-26 | 东莞市陈辉球米粉设备有限公司 | Multi-stage material mixing method for uniformly mixing rice flour with water |
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