Method for making fermented straight rice noodles

Abstract

The invention aims to provide a method for making fermented straight rice noodles. The straight rice noodles take milled early long-grain non-glutinous rice as a raw material and are produced by adopting a fermentation process. The method comprises the following steps: soaking the cleaned milled early long-grain non-glutinous rice, fermenting, draining, pulping, squeezing, dehydrating, milling, extruding and boiling dough, pressing and boiling powder, and drying. The step of fermenting comprises the following sub-steps: fermenting the washed milled early long-grain non-glutinous rice and fermentation strain liquid in a fermentation device, controlling a mass ratio of the milled early long-grain non-glutinous rice to water to be 1:(1.4-1.6), and controlling the addition amount of the fermentation strain liquid to be 1.5-2.5Wt% of the mass of the milled early long-grain non-glutinous rice, wherein the fermentation time is 130-160 hours, the fermentation temperature is 23-28 DEG C, and the fermentation strain liquid is a mixture of lactic acid bacterial liquid and / or saccharomycetes liquid. By controlling the fermentation strain liquid and adopting a basket drying method, industrialized production of the fermented straight rice noodles can be realized. The production efficiency of the rice noodles is greatly increased, the labor intensity is reduced, and income and yield of peasant households and enterprises are increased.

Description

Technical field: [0001] The invention belongs to the field of food rice deep processing, and relates to a method for processing rice flour, in particular to a method for preparing fermented straight rice flour. Background technique: [0002] Rice noodles refer to a kind of starch gel food that is formed by crushing, extruding silk or spreading pulp and ripening with rice. It is a traditional rice food in southern my country. And the raw side craft method of traditional rice noodles or fermented rice noodles is to be finished product dry rice noodles through cleaning after the normal temperature soaking of fresh rice, defibrination, slurry ripening, extruding silk moulding, boiling silk, steaming flour, cooling, drying. Traditional fermented rice noodles have a long history of production, strong taste and unique flavor. It is one of the favorite foods of our people and an indispensable delicacy on the table. At present, the annual output of fermented rice noodles in some thr...

AI Technical Summary

Problems solved by technology

[0005] But the fermented rice noodles that above-mentioned two kinds of invention processes are produced all have mouthfeel deficiency, and the most important thing is to be difficult to form the production of industrialized straight rice noodles, and this is because in the process of preparing straight rice noodles, need to carry out straight rice noodles The fermented rice noodles produced by drying and drying and multiple extrusion and cooking treatments are very easy to break, especially in the drying process, because the rice noodles after cooking are generally stuck together. When drying, especially when using the hanging basket drying method, it is necessary to loosen the rice vermicelli, that is, use a comb to loosen the sticky rice vermicelli to loosen the rice vermicelli. During the silking process, the rice vermicelli is very easy to break and difficult to loosen

Therefore, adopt above-mentioned two kinds of inventive methods, it is difficult to carry out the production of fermented straight rice flour, and its mouthfeel local flavor and toughness are also insufficient

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