TH880C3 - Processing Method of denydrated Kanomjeen Noodle - Google Patents

Abstract

The production process of instant dried rice noodles from rice consists of cleaning the ends. Rice or grain Soaking and fermenting rice Grinding rice with water Starch separation Mixing flour and water in The right amount In addition, it is possible to produce dry, semi-finished rice noodles from dry rice flour that has undergone a wet grinding process and through the process of mixing flour and water. In the right amount Steaming the flour until it is cooked Kneading, mixing flour without adding water, forming Kanom Jeen lines and shaping and drying, the process of producing Khanom Chan Dried line is different from fresh rice noodles production process by local wisdom. Vietnamese rice vermicelli and noodle production process produces instant dried rice noodles, consisting of fermented and un-fermented rice noodles made from rice and brown rice. In the form of straight lines or cubes Or other formats as required

Claims (3)

1. The production process of instant dried rice noodles from whole rice. It consists of the following steps. - The tip of the rice to clean. - Soaking and fermenting the rice. If you want to get Kanom Jeen, fresh flour (not fermented), take a 12-24 hour soak in water, or if you want to get fermented rice noodles. Time to soak for 48-96 hours. - Grinding rice with water to become flour water. By taking the rice 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 separately. Possible residual grain particles - centrifugal sieving or filtration To separate the water from the starch By giving the flour after hurling Or filter has a moisture of 30-50%. - Mixing flour and water in the appropriate ratio. Calculate the water content in the appropriate ratio based on rice varieties. If it is yellow rice 11 mixed with 20-25% water by weight, mix the water to distribute the rice flour. Put in a container or tray. - To steam all the dough. By steaming in a steam tunnel until the dough is cooked evenly, takes 20-40 minutes. - Kneading the cooked flour mixture. Remove the cooked dough from the pan and knead it with a mixer for 15-30 minutes and let it reach 40-50 C temperature. The cooked dough, obtained by kneading, is imported into a hydraulic system sprayer, which will press the dough through a 1.3 mm perforated flange or as desired, and cut to a suitable length. Take the line of Kanom Jeen across the rail or fold the line to print a square. - Drying. Or fold the lines, put in a square print and then dry in Drying machine using hot air at temperature 60-70 C for half an hour and then drying at 40-50 C for 90 minutes will get semi-finished dried rice noodles with a milky white color. And restore photos quickly within 5-8 minutes 2. Process according to claim 1: Appropriate rice should be rice with amylose content of 25% by standard weight, dry up by using single variety or a mix of several varieties, the following rice is Yellow 11, Plai Ngam Khao clump. White and large dry eyes 148 Nam Sakui 19 Yellow Prathiew 123 Nail Muanang 111 Pinkaew 56 Nang Phaya 132 Kuek Muang Kaen Chan Kor 11 ก ท 13 KK 25 Pathum Thani 60 Suphanburi 90 Chainat 1 White overflowing barn, Na Lang Khao 500 Five ears Phuang Thong Khao Ban Na Luang Phan Thong Khao Khun Khwan Chai Chor Sawai Prachinburi 1 3. Instant dried rice noodles obtained from the process according to claim 1 are both fermented and fresh flour that are unique. Thai Kanom Chin noodles are made from pure rice. You can also make from brown rice.