Method for producing natural nutritious rice-flour noodles

Abstract

The invention discloses a method for producing rice-flour noodles, comprising the following steps: selecting early indica rice with the amylopectin content of 80-85 % from total starch as raw material; cleaning the early indica rice until water turns clear, immersing the early indica rice with clear water until the water content of the rice grains reaches 25-30 % or the rice grains can be crumbled with fingers; putting the raw material into a pollution-free one-step forming flour machine for processing to form fresh and wet rice-flour noodles through pulp refining, self maturing and extrusion moulding; hanging the fresh and wet rice-flour noodles in an enclosed environment with a relative humidity of more than 85% and a temperature of 10-30 DEG C for aging, and standing for more than 1h; and kneading the aged rice-flour noodles and dividing into shreds, further drying to obtain the finished product, rice-flour noodles. The method disclosed in the invention has the advantages of simple technology, short time, little loss of nutrition, no need of additives. The produced rice-flour noodles have translucent crystal, uniform color, and smooth and pliable taste. By adding characteristic ingredients, various natural nutritious rice-flour noodles can be produced with unique taste and abundant nourishments.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a method for preparing nutritious rice vermicelli using pure natural raw materials. Background technique [0002] The production of known rice vermicelli usually involves first screening the rice to remove impurities, washing it, soaking it, removing water and drying it, crushing it to 90-100 mesh, then making it into rice-soaked strips, and steaming it in a steam cabinet for 6-8 years to mature. , Pressed into wet rice vermicelli, and then input into the automatic assembly line wet rice vermicelli conveyor to automatically blow off, cool, cut, loosen, red, ultraviolet disinfection and sterilization, and then put the wet rice vermicelli into long, round, square and other shapes of stereotypes The box enters the automatic dryer to dry into heterosexual rice vermicelli or hangs the sterilized wet rice vermicelli into the drying room to dry into straight rice vermicelli. T...

AI Technical Summary

Problems solved by technology

This method requires soaking, crushing, pressing, steaming, molding, finalizing, and drying. The process is cumbersome, the time is long, the efficiency is low, the taste of rice noodles is not good, and the nutritional value is not high because of the single ingredient.