Manufacture method of raw squeezed rice flour

Abstract

The present invention belongs to the field of food processing and particularly discloses a manufacture method of raw squeezed rice flour. The manufacture method comprises the following steps: firstlyrice is subjected to soaking, fermenting and grinding to prepare rice slurry; then plant ash is used to conduct dehydration of the rice slurry to prepare rice balls; and then the rice balls are subjected to water boiling, mashing and squeezing to prepare the rice flour. The used plant ash is prepared by mixing and burning walnut shells, peanut shells, cinnamomum camphora leaves and pine sawdust, has a very good water absorption performance, is rich in chemical substances of abietic acid, cineole, linalool, ethers, phenols, flavonoids, etc., can inhibit reproduction of bacteria, neutralize sourodor generated by the rice slurry and can also increase the fragrance of the rice slurry during the process of absorbing water of the rice slurry, and enables the rice flour to have a unique flavor.The prepared raw squeezed rice flour is unique in flavor, strong in rice fragrance, delicate, refreshing, smooth, sour, fragrant, tasty, free of the sour odor and high in safety.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing raw-pressed rice noodles. Background technique [0002] Raw squeezed rice noodles, also known as raw squeezed noodles or squeezed noodles, are a kind of food processed from rice. It is soft in texture, smooth in the mouth, full of elasticity, sour and delicious, and is widely loved by consumers. Traditional raw rice noodles are made from rice through processes such as soaking, refining, drying, fermentation, extrusion molding, and pickling. Fermentation is the main process for making raw rice noodles, which makes raw rice noodles It has a distinctive fermented, slightly sour taste. At present, the fermentation of raw-pressed rice noodles is mainly based on the natural fermentation of rice milk, and the degree of fermentation is difficult to control. Disadvantages such as taste; In order to solve the above problems, people usually add alkaline comp...

AI Technical Summary

Problems solved by technology

Therefore, people began to use plant ash extracts instead of alkaline compounds and bacteriostatic agents to add to rice noodles; although plant ash extracts can neutralize the excessive sourness in rice noodles, inhibit the reproduction of microorganisms, and basically have no side effects on the human body, plant ash is not allowed. Soluble substances, added to rice noodles, will affect its elasticity, color and taste, and the quality of the prepared rice noodles will be low

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