TH210S - Stand for garbage bags - Google Patents

Abstract

The production process of semi-finished dried rice noodles with fast recovery consists of cleaning grits or grains, soaking and fermenting rice, grinding rice with water. Starch separation, mixing of starch with guacam and appropriate amount of water. Steaming the flour until it is cooked One-time kneading, forming a 1 mm diameter line of noodles, and shaping and drying of rice noodles products. Dry semi-finished, fast recovery, consisting of fermented rice noodles and Not fermented from whole rice and brown rice in straight or square cubes or other forms as needed.

Claims (2)

1. The production process of semi-finished dried rice noodles, fast recovery, consists of the following steps - cleaning the ends of the rice - soaking and fermenting the said rice. In which if wanting to produce Kanom Jeen Flour Fresh rice will be soaked for 12-24 hours, while the fermented rice noodle production will soak the rice for 48-96 hours by changing the soaking water every day. - Grinding the rice with water to become flour water. By bringing the rice that has been soaked Clean water Then grind the rice with water using a grinder or electric stone mill to get a fine powder texture. Powdered water - Filtering the powder by centrifugal force or filtration to separate the water from the starch by the moisture content of the starch after centrifugation or filter 30-50%. - Mixing starch with gua gum. And water in a suitable ratio by mixing guacam in a ratio of 1-3% by starch weight. And water at the rate of 20-25% of the flour weight Mix them together. Then put in a container or tray. - To steam all cooked dough. By steaming in a steam tunnel until Even the dough is cooked evenly, takes 20-40 minutes. - Kneading the flour mixture is cooked. The cooked dough has been taken out of the tray. Knead the mixture with a mixer for 15-30 minutes, let it reach a temperature of 40-50 degrees Celsius. Cooked flour obtained from The kneading is brought in a hydraulic system sprayer, which will press the dough through a 1 mm hole punched flange, cut to a suitable length. Take the line of Kanom Jeen across the rail or fold the line to print a square. Rectangle printed Dried in a hot air dryer at 60-70 ° C for 30 minutes and then dried. Dry at 40-50 degrees Celsius for 30 minutes, the semi-dry rice noodles that are cloudy and quickly recovered by Soak in boiling water for 3 minutes. 2. Process according to claim 1, suitable rice, should use rice that The amount of amylose from 25% by standard dry weight up by using single variety or multiple hybrid varieties from the following rice varieties, yellow 11, Plai Ngam, white clump, white ta Dry, large yellow 148, Nam Sakui 19, yellow garnet 123, fingernail Mrs. 111, Pinkaew 56, Nang Phaya 132, Save the capital, Kaen Chan, Kor 11, KK 13, KK 25, Pathum Thani 60, Suphanburi 90, Chai Nath 1, White overbarn, paddy field, white 500, five ears, Puangthong, white house Na, Lueang Phan Thong, Khao Tad Kwan Chai, Sawai, Prachinburi 1 (2 rights, 1 page, 0 pictures)