Method for producing cooked rice noodles

A production method and technology of bait silk, which is applied in the field of food processing, can solve problems such as insufficient roundness of color, difficulty in elasticity, and sticky smell, and achieve the effects of ensuring taste and quality, promoting roundness of color, and promoting elasticity

Inactive Publication Date: 2014-01-01
兴义市兰琼食品加工厂
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, the production process of shredded bait is mostly produced by washing the rice, steaming the rice once, separating the soup, steaming the rice twice, cooling and stirring, and extruding. However, the bait silk produced by this method is not round enough in color, poor in taste, and difficult to have a sense of elasticity. It is easy to break when it is boiled or fried, which will lead to paste soup and stick to it. The bottom of the pot will produce a paste smell, which further affects the taste of the bait lovers; at the same time, because the washing time is long, the rice will be soaked thoroughly, which will affect the taste of the rice itself, which in turn will lead to the taste of the bait. Poor quality, bad taste, easy to break, inelastic

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh 50kg of rice into the rice washing tank, and use a pump with a lift of 50m to wash the rice for 5 minutes, 6 minutes, 7 minutes, and 8 minutes to remove the rice bran and impurities contained in the rice, and prevent the rice from being soaked through washing. , causing the rice to become powdery, which will affect the taste of the bait; then put the washed rice into the steamer to steam the rice once. The temperature of the steamed rice is 120 degrees Celsius and the steaming time is 25 minutes. Adjust and control the degree of steaming of rice when steaming rice once, so that the degree of doneness of steaming rice once reaches 75%; put the rice obtained by steaming rice once into cold water with a water temperature of 10 degrees Celsius for 1.5 minutes to separate the soup. The small amount of impurities contained in the rice can be fully removed during the soup separation process, and the chemical reaction of the rice during the steaming process will be changed...

Embodiment 2

[0022] Weigh 50kg of rice and use a pump with a lift of 50m to wash the rice for 5 minutes, 6 minutes, 7 minutes, and 8 minutes to remove the rice bran and impurities contained in the rice, and prevent the rice from being soaked due to washing, which will cause the rice to become flour The shape of the bait will affect the taste of the shredded bait; put the washed rice into the steamer to steam the rice for 28 minutes at a temperature of 120 degrees Celsius, and use the time control and temperature to adjust the steaming of the rice during the first steaming The degree of control is carried out so that the cooked degree of steamed rice once reached 80%; the rice obtained by steamed rice once again is put into cold water with a water temperature of 18 degrees Celsius for 2 minutes, and 0.09%-0.15% of the rice weight is added to the cold water. Edible alkali, The small amount of impurities contained in the rice can be fully removed during the soup separation process, and part of...

Embodiment 3

[0024] Weigh 50kg of rice and use a pump with a lift of 50m to wash the rice for 5 minutes, 6 minutes, 7 minutes, and 8 minutes to remove the rice bran and impurities contained in the rice, and prevent the rice from being soaked due to washing, which will cause the rice to become flour shape, and then affect the taste of the bait; put the washed rice into the steamer for a steaming, steaming at a temperature of 120 degrees Celsius for 30 minutes, use the time control and use the temperature to adjust the steaming of the rice during the first steaming The degree of control is carried out so that the degree of cooking of steamed rice reaches 85%; the rice obtained by steamed rice once again is put into cold water with a water temperature of 25 degrees Celsius for 2.5 minutes, and 0.12% of the rice weight is added to the cold water. The small amount of impurities contained in the rice can be fully removed in the process of separating the soup, and absorb part of the edible alkali,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a food processing technology, in particular to a method for producing cooked rice noodles. The method comprises the following steps: pumping water by a water pump with a lift range of 50 meters to wash rice for 5-8 minutes, steaming the rice for 25-30 minutes in a steamer with the temperature of 120 DEG C for the first time, separating rice soup for 1.5-2.5 minutes in cold water with the temperature of 10-25 DEG C, steaming the rice in the steamer with the temperature of 120 DEG C for the second time, cooling, mixing, and carrying out extrusion forming to prepare the cooked rice noodles. Edible alkali is added into the cold water in the process of separating the rice soup for adjusting the mouth feel and the color; meanwhile, the rice soaking time is shortened and the quality of the cooked rice noodles is guaranteed through the control on the rice washing time; the cooked rice noodles are chewier through the process of separating the rice soup; the produced rice noodles are mellow and full in color and luster, and comfortable in mouth feel, have low probability of breaking, and are free from pasting.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for producing cooked rice bait shreds. Background technique [0002] In the prior art, the production process of shredded bait is mostly produced by washing the rice, steaming the rice once, separating the soup, steaming the rice twice, cooling and stirring, and extruding. However, the bait silk produced by this method is not round enough in color, poor in taste, and difficult to have a sense of elasticity. It is easy to break when it is boiled or fried, which will lead to paste soup and stick to it. The bottom of the pot will produce a paste smell, which further affects the taste of the bait lovers; at the same time, because the washing time is long, the rice will be soaked thoroughly, which will affect the taste of the rice itself, which in turn will lead to the taste of the bait. The quality is poor, the taste is not good, easy to break, and inelastic. Contents of the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/164A23P1/10A23L7/117
CPCA23L5/13A23L7/126A23P30/20
Inventor 陈应文
Owner 兴义市兰琼食品加工厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap