Instant dry rice noodles and production method thereof
A production method and technology for dry rice noodles, applied in the field of rice noodles, to achieve the effects of superior water retention, flexibility and elasticity, and increased added value
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Embodiment 2
[0050] Use rice stored for 1.5 years as the raw material, take 500 kg of rice after fine milling, wash and soak for 2 hours, add 50 kg of cooked rice to adjust the ratio of raw and cooked pulp, use a motorized stone mill for secondary refining, and adjust the pulp to control the pulp Water content 35%-38%; adjust by adding rice milk or water; add 0.01% natural gel powder (natural gel powder is white or off-white fine powder, boiled from animal skin and bone, then add acid pumping glue, concentrate , dried.), calcium stearoyl lactylate or sucrose fat 0.02%, guar gum 0.01%; then steamed with a one-stop continuous steaming machine, the steaming machine transports the cloth belt 6-7 meters per minute, drying After being dried (or dried), it is folded and ripened. The first ripening (10 to 20 minutes in steam aging) and the second 5 hours of room temperature ripening. During the ripening process, use large gravel bags or rice bags to apply natural pressure on the top, and then cut ...
Embodiment 3
[0052] Double Certificate Instant Rice Noodles
[0053] Use polished rice as raw material: weigh 500 kg, wash and soak for 2 hours, use a motorized film for secondary pulping, adjust the ratio of raw and cooked pulp, and adjust the pulp to control the water content of the pulp to 35%-38%; add rice pulp or water Adjustment: Steam the vermicelli into a thin vermicelli of 0.5 mm. The temperature inside the machine is 105°C. The stroke of the steamer is 6 meters per minute. Afterwards, it is air-dried, folded into powder, matured for the first time (10-20 minutes in steam), and aged for the second time at room temperature for 6 hours. During the aging process, use large stone slag bags or rice bags to apply natural pressure on the top, and cut with a motorized knife. Make 1-2 cm wide vermicelli, dry and pack, the finished product has a moisture content of less than 10%, and the finished product: brew with 80 degrees of boiling water for 2 minutes, fully cooked, add seasoning powde...
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