CN1294865A - Rice flour noodles in kelp juice - Google Patents
Rice flour noodles in kelp juice Download PDFInfo
- Publication number
- CN1294865A CN1294865A CN00132735A CN00132735A CN1294865A CN 1294865 A CN1294865 A CN 1294865A CN 00132735 A CN00132735 A CN 00132735A CN 00132735 A CN00132735 A CN 00132735A CN 1294865 A CN1294865 A CN 1294865A
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- Prior art keywords
- rice
- sea
- tangle
- silk
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 87
- 235000009566 rice Nutrition 0.000 title claims abstract description 87
- 235000012149 noodles Nutrition 0.000 title claims abstract description 37
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 24
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 11
- 235000013312 flour Nutrition 0.000 title claims description 17
- 240000007594 Oryza sativa Species 0.000 title description 59
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 8
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims abstract 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000012054 meals Nutrition 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 230000008961 swelling Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract description 2
- 238000005303 weighing Methods 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000371652 Curvularia clavata Species 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical group O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Washed kelp is soaked with acetic acid solution to produce kelp juice, the kelp juice is then mixed with rice powder, salt and edible oil, the mixture is made into cooked rice noodles in rice noodles machine, and the cooked rice noodles are finally produced into dry rice noodles through weighing, forming, drying and packing or into fresh product through soaking in sodium benzoate, weighing, bagging, high temperature steaming, fast freezing, unfreezing, packing and sealing. The instant food of the present invention has rich nutrients, high toughness and good taste.
Description
The present invention relates to food technology field, a kind of ground rice silk that contains sea-tangle juice of more specifically saying so.
Rice noodles in the market (also claiming the ground rice silk) are to process with rice, if water content is less when product is preserved, rice noodles are easy fracture then, the more fresh-keeping difficulty again of water content, and also nutrition also is restricted.In recent years, in order to improve the rice noodles nutritive value, the composition of rice noodles having been done improvement, is " black polished glutinous rice noodle " patent application of CN1187949A as publication number, is to be raw material with black glutinous rice, rice, corn, millet, makes through washing, pulverizing, extrusion modling; And for example " technology for producing instant rice-flour noodle such as black rice corn polished rice " patent application (publication number is CN1161159A) is to be the instant food that raw material makes similar instant noodles with black rice, corn, polished rice.Above-mentioned patent application all is a quality of improving existing rice noodles in research, to satisfy people to the health food demand.
The purpose of this invention is to provide the abundant ground rice silk that contains sea-tangle juice of a kind of nutrition.
Main technical schemes of the present invention: sea-tangle is made sea-tangle juice, mix by a certain percentage with rice meal and refined salt, edible oil, make the cooked rice flour noodles silk by machine for processing rice noodle, further processing makes flour noodles of dry product or fresh-keeping ground rice silk product again.
Rice flour noodles in kelp juice product of the present invention is to be made by following process:
A kind of rice flour noodles in kelp juice is characterized in that it being the product that is made by following technical process:
(1) produces sea-tangle juice
(a) select not have go mouldy, dark brown, generous straight sea-tangle, soaked 1.5-2.5 hour with clear water earlier, to the gentle swelling of sea-tangle bubble, change clear water again and clean its sand grains, foreign material and salt,
(b) sea-tangle that step (a) is cleaned is put into acetum, soaks 8-12 hour down at 15-25 ℃, removes sea-tangle fishy smell, and the amount of described acetum is topped sea-tangle surface, its composition: 100 parts in water, 5 parts of acetic acid,
(c) sea-tangle after step (b) is soaked with acetum is taken out control and does surperficial moisture content, after the chopping, enter and be processed into sea-tangle juice in the beater, the elimination coarse grain, doubly be 2.5% Sodium Benzoate solution dilution again with 8-10, boiled 8-10 minute at 100-120 ℃ then, be cooled to room temperature to the concentration of sea-tangle juice weight, standby
(2) processing ground rice
(d) selected pure rice is eluriated totally with clear water, added the clear water of expiring rice surface again and soaked 8-10 minute, drain well, airing is crushed to thin ground rice then to the moisture 5-10% of rice in pulverizer,
(3) preparation rice flour noodles in kelp juice
(e) make the cooked rice flour noodles silk in the machine for processing rice noodle with sending into behind the rice meal of the sea-tangle juice after the dilution of step (c), step (d), refined salt, the edible oil mixing, the weight ratio of described sea-tangle juice and rice meal is 25-30: 70-75, the amount of described refined salt is the 1-1.2% of rice meal weight, the amount of described edible oil is the 0.5-0.8% of rice meal weight
(f) the cooked rice flour noodles silk that step (e) is made is topped tight with the object of heat and moisture preserving, leaves standstill and deposits 5-6 hour, rub scattered then,
(g) cutting of the ground rice silk after step (f) rubs scattered, metering, after the moulding, under 40-60 ℃, dried through 1.5-2 hour, pack at last obtain dry powder silk product or will rub scattered after the ground rice silk to be put into concentration be to soak 8-10 minute in 2.5% the Sodium Benzoate solution, control pH value＜5, drain well, metering, the pack open-ended, under 100-120 ℃ of following high temperature, steamed 10-15 minute, with after the water cooling at-8-12 ℃ following quick-frozen 10-12 hour, take out, thaw naturally, add condiment bag, comprise sealing promptly obtaining fresh-keeping ground rice silk product, the amount of described Sodium Benzoate solution is the surface of topped ground rice
The used rice of the present invention is polished rice preferably.
The described edible oil of step (e) comprises salad oil, soya-bean oil, peanut oil rapeseed oil, preferably salad oil.
The thickness of the described dry powder silk of step (g) should be selected diameter in machine for processing rice noodle be the mesh of 0.3-0.5 millimeter, bean vermicelli is thick excessively, short time is difficult for soaking, hard situation in can occurring passing through inside, influence mouthfeel, and the thickness of fresh-keeping ground rice silk should to select diameter be the mesh of 11-13 millimeter, purpose is convenient to the processing of fresh products, increase the toughness of product, also increase gentle, tender when eating, sliding mouthfeel.
Used machine for processing rice noodle, beater, the pulverizer of the present invention all is known equipment, and machine for processing rice noodle is the HTHP operation, and the ground rice silk is just slaking in manufacturing process.
Advantage of the present invention:
Product of the present invention contains sea-tangle juice, and kelp Rich contains that polysaccharide, sweet mellow wine, iodine, trace element, carrotene, multivitamin C, cellulose, protein, amino acid etc. are multiple to have the nutrition of important physiological function to human body, has increased the nutritive value of ground rice silk; Owing to contain alginic acid in the sea-tangle, can make ground rice silk of the present invention better than common rice noodles toughness again, mouthfeel is better; Product of the present invention is easily edible, and soaking 3-5 minute in boiling water is edible, and fresh-keeping rice noodles silk can store more than three months; The preparation method of product of the present invention is simple, usefulness be known device, raw material is easy to get, so the cost of product is low.In sum, product of the present invention is a kind of dark instant food with health care popular to people applicable to the people's of all ages and classes demand.
Further specify characteristics of the present invention below by instantiation.
Embodiment 1:
This example is a preparation flour noodles of dry product.Preparation process is followed successively by:
1. get the selected sea-tangle of 10kg, put into acetum after cleaning, soaked 10 hours down at 20 ± 5 ℃, control solid carbon dioxide part is processed into 27kg sea-tangle juice in beater, and the concentration that adds 260kg again is 2.5% benzoic acid solution dilution;
2. get selected pure rice 52kg, wash in a pan and to soak 9 minutes with clear water again after clean, drain well, airing can become powder to pinching with hand one, is processed into the thin ground rice of 56kg then in pulverizer;
3. send into behind sea-tangle juice 24kg, the ground rice 56kg after will diluting, refined salt 0.56kg, the salad oil 0.4kg mixing and make the cooked rice flour noodles silk in the machine for processing rice noodle, then under the condition of heat and moisture preserving, leave standstill to deposit after 5 hours and rub scattered, metering, moulding then, 50 ± 5 ℃ of oven dry down, pack at last, and the condiment bag of packing into promptly obtains the dry rice flour product.
Example 2
This example is the fresh-keeping ground rice silk product of preparation.
The step of preparation process (1), (2) and raw material consumption are with example 1, it is that 2.5% Sodium Benzoate solution soaked 9 minutes that ground rice silk after just rubbing scattered in step (3) is put into concentration, and control pH value＜5, drain well, the inner bag that measures, packs into steamed 15 minutes down at 105 ± 5 ℃, with putting into-10 ℃ of following quick-frozens 10 hours after the water cooling, naturally thaw, add condiment bag, packaging seal, vacuumize and be fresh-keeping ground rice silk product.
Claims (4)
1. rice flour noodles in kelp juice is characterized in that it being the product that is made by following technical process:
(1) produces sea-tangle juice
(a) select not have go mouldy, dark brown, generous straight sea-tangle, soaked 1.5-2.5 hour with clear water earlier, to the gentle swelling of sea-tangle bubble, change clear water again and clean its sand grains, foreign material and salt,
(b) sea-tangle that step (a) is cleaned is put into acetum, soaks 8-12 hour down at 15-25 ℃, removes sea-tangle fishy smell, and the amount of described acetum is topped sea-tangle surface, its composition: 100 parts in water, 5 parts of acetic acid,
(c) sea-tangle after step (b) is soaked with acetum is taken out control and does surperficial moisture content, after the chopping, enter and be processed into sea-tangle juice in the beater, the elimination coarse grain, doubly be 2.5% Sodium Benzoate solution dilution again with 8-10, boiled 8-10 minute at 100-120 ℃ then, be cooled to room temperature to the concentration of sea-tangle juice weight, standby
(2). processing ground rice
(d) selected pure rice is eluriated totally with clear water, added the clear water of expiring rice surface again and soaked 8-10 minute, drain well, airing is crushed to thin ground rice then to the moisture 5-10% of rice in pulverizer,
(3) preparation rice flour noodles in kelp juice
(e) make the cooked rice flour noodles silk in the machine for processing rice noodle with sending into behind the rice meal of the sea-tangle juice after the dilution of step (c), step (d), refined salt, the edible oil mixing, the weight ratio of described sea-tangle juice and rice meal is 25-30: 70-75, the amount of described refined salt is the 1-1.2% of rice meal weight, the amount of described edible oil is the 0.5-0.8% of rice meal weight
(f) the cooked rice flour noodles silk that step (e) is made is topped tight with the object of heat and moisture preserving, leaves standstill and deposits 5-6 hour, rub scattered then,
(g) cutting of the ground rice silk after step (f) rubs scattered, metering, after the moulding, under 40-60 ℃, dried through 1.5-2 hour, pack at last obtain dry powder silk product or will rub scattered after the ground rice silk to be put into concentration be to soak 8-10 minute in 2.5% the Sodium Benzoate solution, control pH value＜5, drain well, metering, the pack open-ended, under 100-120 ℃ of following high temperature, steamed 10-15 minute, with after the water cooling at-8-12 ℃ following quick-frozen 10-12 hour, take out, thaw naturally, add condiment bag, packaging seal promptly obtains fresh-keeping ground rice silk product, and the amount of described Sodium Benzoate solution is the surface of topped ground rice
2. according to the described ground rice silk of claim 1, it is characterized in that described rice is a polished rice.
3. according to the described ground rice silk of claim 1, it is characterized in that the described edible oil of step (e) comprises salad oil, soya-bean oil, peanut oil, rapeseed oil.
4. according to the described ground rice silk of claim 1, it is characterized in that the bean vermicelli diameter of the described flour noodles of dry product of step (g) is the 0.3-0.5 millimeter, the bean vermicelli diameter of described preserved rice noodles silk product is the 11-13 millimeter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00132735A CN1092497C (en) | 2000-11-15 | 2000-11-15 | Rice flour noodles in kelp juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00132735A CN1092497C (en) | 2000-11-15 | 2000-11-15 | Rice flour noodles in kelp juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1294865A true CN1294865A (en) | 2001-05-16 |
| CN1092497C CN1092497C (en) | 2002-10-16 |
Family
ID=4595362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00132735A Expired - Fee Related CN1092497C (en) | 2000-11-15 | 2000-11-15 | Rice flour noodles in kelp juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1092497C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302203A (en) * | 2011-07-12 | 2012-01-04 | 福建农林大学 | Preparation method of ready-to-serve kelp cake snack |
| CN101427823B (en) * | 2008-11-29 | 2012-01-18 | 山东俚岛海洋科技股份有限公司 | Sea tangle vermicelli and method of producing the same |
| CN101361579B (en) * | 2007-08-06 | 2012-03-21 | 中国水产科学研究院东海水产研究所 | Instant kelp slice processing method |
| CN102578484A (en) * | 2012-01-17 | 2012-07-18 | 崔志华 | Processing method for instant foods |
| CN103349225A (en) * | 2013-07-31 | 2013-10-16 | 李瀚生 | Instant fresh rice noodle containing sour and hot seasoning and processing method thereof |
| 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 |
| CN106578940A (en) * | 2016-11-09 | 2017-04-26 | 福建省农业科学院农业工程技术研究所 | Nutritive and convenient rice product and making method thereof |
| CN107410859A (en) * | 2017-08-28 | 2017-12-01 | 广西南宁市百桂食品有限责任公司 | The production method of the ground rice containing nutritive calcium-zinc |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229611A (en) * | 1998-03-25 | 1999-09-29 | 肖秋来 | Method of producing black nutritive powder |
-
2000
- 2000-11-15 CN CN00132735A patent/CN1092497C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361579B (en) * | 2007-08-06 | 2012-03-21 | 中国水产科学研究院东海水产研究所 | Instant kelp slice processing method |
| CN101427823B (en) * | 2008-11-29 | 2012-01-18 | 山东俚岛海洋科技股份有限公司 | Sea tangle vermicelli and method of producing the same |
| CN102302203A (en) * | 2011-07-12 | 2012-01-04 | 福建农林大学 | Preparation method of ready-to-serve kelp cake snack |
| CN102578484A (en) * | 2012-01-17 | 2012-07-18 | 崔志华 | Processing method for instant foods |
| CN103349225A (en) * | 2013-07-31 | 2013-10-16 | 李瀚生 | Instant fresh rice noodle containing sour and hot seasoning and processing method thereof |
| 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 |
| CN106578940A (en) * | 2016-11-09 | 2017-04-26 | 福建省农业科学院农业工程技术研究所 | Nutritive and convenient rice product and making method thereof |
| CN107410859A (en) * | 2017-08-28 | 2017-12-01 | 广西南宁市百桂食品有限责任公司 | The production method of the ground rice containing nutritive calcium-zinc |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1092497C (en) | 2002-10-16 |
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