TH1601B - Processing Method of Instant Dry Khanomjeen Noodle - Google Patents

Abstract

The production process of semi-finished dried 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, the forming of the 1 mm diameter line, and the shape of the line and the 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 taking 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 starch with guacam. And water in the right ratio The guacam was mixed in a ratio of 1-3% by flour weight and water in a ratio of 20-25% by flour weight. Mix until homogeneous and 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 pan and knead it with a mixer for 15-30 minutes, let it reach the temperature 40-50 ํ C. - Forming noodles and shaping lines. The cooked dough, 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, then line the line on the rail or fold the line. Rectangular - Drying. Bring the lines of rice noodles that have been draped on the rail or folded into the rectangular printed lines. 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 up 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, big 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. Pathum Thani 60, Suphanburi 90, Chainat 1, Yum Yum, Rice Nlang, Khao 500, Haeng, Puangthong, Khao Ban Na, Luang Phan Thong, Khao Kuk Kwan Chai, Cho Sawai, Prachin Buri 1