CN1846524A - Production process of quick-frozen preserved rice noodles - Google Patents
Production process of quick-frozen preserved rice noodles Download PDFInfo
- Publication number
- CN1846524A CN1846524A CNA2006100314216A CN200610031421A CN1846524A CN 1846524 A CN1846524 A CN 1846524A CN A2006100314216 A CNA2006100314216 A CN A2006100314216A CN 200610031421 A CN200610031421 A CN 200610031421A CN 1846524 A CN1846524 A CN 1846524A
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- Prior art keywords
- quick
- frozen
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000012149 noodles Nutrition 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 53
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000012856 packing Methods 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 238000012216 screening Methods 0.000 claims abstract description 3
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 235000020681 well water Nutrition 0.000 claims abstract description 3
- 239000002349 well water Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 11
- 239000000498 cooling water Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 108010068370 Glutens Proteins 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 2
- 235000020265 peanut milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 235000020679 tap water Nutrition 0.000 abstract 1
- 239000008399 tap water Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 7
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 235000021152 breakfast Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000000151 deposition Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The production process of quick-frozen preserved rice noodles includes the steps of screening rice, soaking, grinding milk, steaming, extruding to form, re-steaming, cooling, metering, setting, quick freezing and packing. It features the cooling with tap water or well water at 4-30 deg.c for 3-10 min, the quick freezing at temperature of -28 to -35 deg.c in a quick freezing tank for 20-70 min and storing and transporting temperature not higher than -18 deg.c and well maintained quality and taste.
Description
Technical field
The present invention relates to quick-frozen food, i.e. the production method of quick-frozen preserved rice noodles.
Background technology
Ground rice, be the very generally edible traditional foods of China south rice producing region broad masses, convenient, good to eat, be popular, but present main several big class rice flour produts on the market, rice noodles particularly, as dry rice flour, breakfast ground rice and all more or less some problems of existence of ground rice of preserving moisture, rehydration time as dry powder is relatively poor than length or rehydration mouthfeel, breakfast ground rice is common ground rice, and summer is perishable, and phenomenons such as bar then easily occur breaking because of wearing out of starch winter, and be difficult for preserving, can only preserve the time at most.Ground rice has had very big improvement aspect starch anti-aging though preserve moisture, the longest shelf-life can be for 1 year under the normal temperature, but also there is the shortcoming of a maximum in this product, ground rice quality in depositing process has bigger variation, show as easily broken and mouthfeel is more crisp, poor toughness, not as breakfast flour.
Summary of the invention
In order to overcome the shortcoming that bigger variation can take place the ground rice quality in depositing process of preserving moisture, the present invention proposes a kind of production method of quick-frozen preserved rice noodles.
The production method of this quick-frozen preserved rice noodles, be after rice is through screening, by soaking, defibrination, steam sheet, extrusion modling, steam powder, cooling, metering, typing, quick-frozen, packing each operation makes, it is characterized in that, ground rice cools off with well water or running water after steaming the powder operation at once, 4 ℃～30 ℃ of water temperatures, 3～10 minutes time, through metering, be shaped into square shape or round pie again, go into fast freezing case then, 20～70 minutes cartonning quick-frozen time, the temperature inside the box-28 ℃～-35 ℃, the product after quick-frozen are put into freezer and are preserved, and product is stored and transport temperature≤-18 ℃.
Can after quick-frozen, pack, go into freezer after the packing and preserve, also can before quick-frozen, pack, go into fast freezing case after the packing.
In the Rice ﹠ peanut milk behind defibrination, can add gluten fortifier, gluten fortifier is that a kind of or two kinds of mixing in converted starch and the farina are made into, and the weight of adding is 5 ‰～20% of dried rice weight.
Through overtesting, the temperature of cooling water, quick-frozen the temperature inside the box and cooling time three best results under following condition:
| Cooling water temperature | Quick-frozen the temperature inside the box | Cooling time |
| 20～30℃ | -28～-30℃ | 55～70 minutes |
| 10～20℃ | -30～-33℃ | 35～55 minutes |
| 4～10℃ | -33～-35℃ | 20～35 minutes |
Quick-frozen ground rice adopts method of freezing on the basis of bright wet rice flour noodles, the guaranteeing the quality of ground rice, preservation problem have not only been solved, simultaneously in the quick-frozen process because a spot of age of starch is arranged, this part aging ground rice has strengthened the biceps of ground rice, make quick-frozen ground rice flexible more on mouthfeel, draftability also will significantly be higher than breakfast flour or bright wet rice flour noodles, the good biceps in the time of can keeping the harsh output of ground rice.Quick-frozen ground rice also because of being in the variation that the variation that is difficult under the low temperature taking place on the chemical constitution causes product, is being placed some months in depositing process, even its quality and mouthfeel change hardly more than 1 year.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but the present invention is not limited only to these examples.
Embodiment one:
With the 100Kg rice, the mixed with rice of long-grained nonglutinous rice or long-grained nonglutinous rice and polished rice, following examples are identical, by existing technology, through steeping rice, defibrination, steaming sheet, the moulding of crowded silk, steaming powder, cooling, 8 ℃ of cooling water water temperatures are again through measuring, finalizing the design, send into quick freezing unit then, quick-frozen process product thickness: about 20mm～25mm ,-35 ℃ of quick-frozens 20 minutes, packing was finished product after product went out freezing equipment, put into freezer and preserve, the storehouse temperature is-18 ℃.
Embodiment two:
With the 100Kg rice, by existing technology, through steeping rice, defibrination, steaming sheet, the moulding of crowded silk, steaming powder, cooling, 15 ℃ of cooling water water temperatures are again through measuring, finalizing the design, send into quick freezing unit then, quick-frozen process product thickness: about 20mm～35mm ,-32 ℃ of quick-frozens 50 minutes, packing was finished product after product went out freezing equipment, put into freezer and preserve, the storehouse temperature is-18 ℃.
Embodiment three:
With the 100Kg rice, by existing technology, through steeping rice, defibrination, steaming sheet, the moulding of crowded silk, steaming powder, cooling, 25 ℃ of cooling water water temperatures are again through measuring, finalizing the design, send into quick freezing unit then, quick-frozen process product thickness: about 20mm～35mm ,-28 ℃ of quick-frozens 70 minutes, packing was finished product after product went out freezing equipment, put into freezer and preserve, the storehouse temperature is-18 ℃.
Embodiment four:
With the 100Kg rice,, add gluten fortifier through bubble rice, defibrination, be converted starch 5Kg, farina 5Kg sizes mixing, steam sheet, squeeze the silk moulding, steam powder, cooling, 15 ℃ of cooling water water temperatures are produced the ground rice that has more biceps than common flour, and then, send into quick freezing unit, quick-frozen process product thickness: about 20mm～35mm through metering, typing,-30 ℃ of quick-frozens 50 minutes, packing was finished product after product went out freezing equipment, put into freezer and preserved, and the storehouse temperature is-18 ℃.
Embodiment five:
With the 100Kg rice,, add gluten fortifier through bubble rice, defibrination, be converted starch 10Kg, size mixing, steam sheet, squeeze silk moulding, cooling, 18 ℃ of cooling water water temperatures are produced than the better ground rice of common ground rice mouthfeel, and then through metering, typing, packing, send into quick freezing unit, quick-frozen process product thickness: about 20mm～35mm ,-30 ℃ of quick-frozens 50 minutes, product was finished product after going out freezing equipment, put into freezer and preserve, the storehouse temperature is-18 ℃.
Claims (6)
1, the production method of quick-frozen preserved rice noodles, be after rice is through screening, by soaking, defibrination, steam sheet, extrusion modling, steam powder, cooling, metering, typing, quick-frozen, packing each operation makes, it is characterized in that, ground rice cools off with well water or running water after steaming the powder operation at once, 4 ℃～30 ℃ of water temperatures, 3～10 minutes time, through metering, be shaped into square shape or round pie again, go into fast freezing case then, 20～70 minutes cartonning quick-frozen time, the temperature inside the box-28 ℃～-35 ℃, the product after quick-frozen are put into freezer and are preserved, and product is stored and transport temperature≤-18 ℃.
2, production method according to claim 1 is characterized in that, packs after quick-frozen, goes into freezer after the packing and preserves.
3, production method according to claim 1 is characterized in that, packs before quick-frozen, goes into fast freezing case after the packing.
4, production method according to claim 1 is characterized in that, in the Rice ﹠ peanut milk behind defibrination, adds gluten fortifier, and gluten fortifier is that a kind of or two kinds of mixing in converted starch and the farina are made into, and the weight of adding is 5 ‰～20% of dried rice weight.
5, production method according to claim 1 is characterized in that, the temperature of cooling water, quick-frozen the temperature inside the box and cooling time three best results under following condition:
Cooling water temperature Quick-frozen the temperature inside the box Cooling time
20～30℃ -28～-30℃ 55～70 minutes
10～20℃ -30～-33℃ 35～55 minutes
4～10℃ -33～-35℃ 20～35 minutes
6, production method according to claim 1 is characterized in that, the thickness of quick-frozen process product is 20～35mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100314216A CN100542419C (en) | 2006-03-21 | 2006-03-21 | The production method of quick-frozen preserved rice noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100314216A CN100542419C (en) | 2006-03-21 | 2006-03-21 | The production method of quick-frozen preserved rice noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1846524A true CN1846524A (en) | 2006-10-18 |
| CN100542419C CN100542419C (en) | 2009-09-23 |
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| CNB2006100314216A Active CN100542419C (en) | 2006-03-21 | 2006-03-21 | The production method of quick-frozen preserved rice noodles |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524711A (en) * | 2012-02-08 | 2012-07-04 | 福建海壹食品饮料有限公司 | Sweet potato ball skin and preparation method thereof |
| CN103392974A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Quick-frozen rice noodle and production method thereof |
| CN104642906A (en) * | 2014-06-24 | 2015-05-27 | 吴兴安 | Preparation method of rice noodles |
| CN105454986A (en) * | 2015-09-08 | 2016-04-06 | 赵洪 | Quick-frozen instant rice noodles |
| CN106721971A (en) * | 2016-11-10 | 2017-05-31 | 贵州茅贡米业有限公司 | The processing technology of ground rice |
| CN107048157A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet oat ground rice of instant fresh and its preparation technology |
| CN107048156A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet Guilin rice-flour noodle of instant fresh and its preparation technology |
| CN108925822A (en) * | 2017-05-25 | 2018-12-04 | 韦献艺 | A kind of preparation method of preserved rice noodles |
| CN111802581A (en) * | 2020-07-30 | 2020-10-23 | 广东智源机器人科技有限公司 | Flour pretreatment method and pre-cooked flour |
| CN117617440A (en) * | 2023-12-24 | 2024-03-01 | 西南大学 | Quick-frozen fresh wet rice flour and preparation method thereof |
-
2006
- 2006-03-21 CN CNB2006100314216A patent/CN100542419C/en active Active
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524711A (en) * | 2012-02-08 | 2012-07-04 | 福建海壹食品饮料有限公司 | Sweet potato ball skin and preparation method thereof |
| CN102524711B (en) * | 2012-02-08 | 2014-04-30 | 福建海壹食品饮料有限公司 | Sweet potato ball skin and preparation method thereof |
| CN103392974A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Quick-frozen rice noodle and production method thereof |
| CN104642906A (en) * | 2014-06-24 | 2015-05-27 | 吴兴安 | Preparation method of rice noodles |
| CN105454986A (en) * | 2015-09-08 | 2016-04-06 | 赵洪 | Quick-frozen instant rice noodles |
| CN106721971A (en) * | 2016-11-10 | 2017-05-31 | 贵州茅贡米业有限公司 | The processing technology of ground rice |
| CN106721971B (en) * | 2016-11-10 | 2020-05-22 | 贵州茅贡米业有限公司 | Processing technology of rice flour |
| CN107048157A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet oat ground rice of instant fresh and its preparation technology |
| CN107048156A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet Guilin rice-flour noodle of instant fresh and its preparation technology |
| CN108925822A (en) * | 2017-05-25 | 2018-12-04 | 韦献艺 | A kind of preparation method of preserved rice noodles |
| CN111802581A (en) * | 2020-07-30 | 2020-10-23 | 广东智源机器人科技有限公司 | Flour pretreatment method and pre-cooked flour |
| CN117617440A (en) * | 2023-12-24 | 2024-03-01 | 西南大学 | Quick-frozen fresh wet rice flour and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100542419C (en) | 2009-09-23 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address |
Address after: 415000 No. 158, Chong De road, de Shan Development Zone, Changde, Hunan. Patentee after: JINJIAN RICE INDUSTRY Co.,Ltd. Address before: 415000 Jinshan Industrial City, Chong De road, Changde Development Zone, Hunan Patentee before: Hunan Jinjian Cereals Industry Co.,Ltd. |
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| CP03 | Change of name, title or address | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180824 Address after: 415001 Ningxiang 99 economic and Technological Development Zone, Changsha, Hunan. Patentee after: Hunan Jinjian Rice Food Co.,Ltd. Address before: 415000 No. 158, Chong De road, de Shan Development Zone, Changde, Hunan. Patentee before: JINJIAN RICE INDUSTRY Co.,Ltd. |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230518 Address after: No. 99, Lanyuegu West Road, Ningxiang, Changsha City, Hunan Province, 410600 Patentee after: HUNAN JINJIAN QUICK-FROZEN FOOD CO.,LTD. Address before: 415001 Ningxiang 99 economic and Technological Development Zone, Changsha, Hunan. Patentee before: Hunan Jinjian Rice Food Co.,Ltd. |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230703 Address after: No. 99, Lanyuegu West Road, Ningxiang Economic and Technological Development Zone, Changsha City, Hunan Province, 410625 Patentee after: Hunan Xiangliang Food Technology Co.,Ltd. Address before: No. 99, Lanyuegu West Road, Ningxiang, Changsha City, Hunan Province, 410600 Patentee before: HUNAN JINJIAN QUICK-FROZEN FOOD CO.,LTD. |