TH1601A - Processing Method of Instant Dry Khanomjeen Noodle - Google Patents

Abstract

The production process of semi-finished rice noodles, fast recovery. Contains tip cleaning. Rice or grain Soaking and fermenting rice Grinding rice with water Starch separation Mixing the starch with guacam and the right amount of water. The steaming of the flour to be cooked only once, the kneading, mixing, forming a 1 mm diameter line, and shaping and drying. Not fermented from whole rice and brown rice in straight or square form. Or other formats as required

Claims (2)

1. Production process of semi-finished dried rice noodles, fast recovery It consists of the following steps. - The end of the rice is cleaned - Soaking and fermenting the rice. If you want to produce Kanom Jeen, fresh flour will soak the rice for 12-24 hours, while fermented rice flour will soak the rice for 48 - 96 hours by changing the soaking water every day. By bringing me that has been soaked in water to clean water And grind the rice with water Using a grinder or electric stone mill To get a fine powder texture The resulting starch water will be filtered to separate the particles. The residual rice grains - filtration of starch by centrifugal force or filtration. To separate the water from the starch By giving the flour after hurling or The filter has a moisture content of 30 - 50%. - Mixing powder with guacam. And water in the right ratio The guacam was mixed in a ratio of 1-3% by weight of flour and water in a ratio of 20-25% by flour weight. Mix until homogeneous, then put in a container or tray. - Steaming the dough to cook all. By steaming in a steam tunnel until the dough is cooked evenly, takes 20-40 minutes. - Kneading the cooked dough. Remove the cooked dough from the tray and knead it with a mixer for 15-30 minutes, let it reach the temperature 40-50 ํ C - Forming the noodles and shape the noodles. The cooked flour obtained by kneading is imported into a hydraulic system sprayer, which will press the dough through a 1 mm hole perforated flange, cut the line to a suitable length. Rectangular - Drying, bring the lines of rice noodles that have been draped on the rail or folded into the printed squares. Dried in a hot air dryer at 60-70 ํ C for 30 minutes, then dried at 40-50 ํ C for 30 minutes, the semi-finished rice noodles were dried and returned. Quickly form by soaking in boiling water for 3 minutes. 2. Process according to claim 1, suitable rice should use rice with amylose content from 25% by standard dry weight or over by using single variety or a mix of several varieties from the following rice varieties: Yellow 11 Plai Ngam, Dried-eyed rice, dry-eyed rice, large yellow 148, Sakui water 19, Yellow Prathew 123, Nail Muanang 111, Pinkaew 56, Nang Phaya 132, Save the capital, Kaen Chan, ก ก 11, ก. 13, ก. Pathumthani 60, Suphanburi 90, Chainat 1, Yum Yum Barn, Na Lang, Khao 500, Haeng Rung, Puang Thong, Khao Ban Na, Luang Phan Thong, Khao Kuk Kwan Chai, Cho Sawai, Prachin Buri 1