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Method for processing instant rice noodle

A processing method and technology of rice noodles, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of rice noodles that cannot be stored for a long time, easy to stick together into pieces, and difficulties.

Inactive Publication Date: 2006-10-11
叶义伦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are several problems in this processing method: (1) the rice noodles made are easy to stick into lumps during high-temperature sterilization; (2) during processing, the rice noodles are first high-temperature sterilization and then vacuum-packed, and bacteria can easily enter the packaging in this processing method Inside, rice noodles cannot be stored for a long time at normal temperature; if aseptic packaging is used in this process, but there is no explanation in the instructions, it is also difficult, and there is no such machine at present; (3) only rice noodles are proposed as the main raw material, It is not clearly stated that glutinous rice with amylopectin as the main ingredient and low amylose content should be used as the main raw material, while rice noodles processed from other rices are packaged after quick freezing. The amylose after gelatinization is regenerated, and the rice noodles are difficult to soften well in boiling water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] a. Flour milling: grind glutinous rice into powder.

[0034] b. Mixed flour: 100 parts of glutinous rice flour (weight), 2 parts of sodium alginate, 1 part of α-cyclodextrin, and 40 parts of water are uniformly mixed to form a mixed material.

[0035] c. Curing and forming: heat the mixture and squeeze it into rice noodles with a diameter of 1 mm.

[0036] d. Treatment and division: Add the mixed liquid on the surface of the rice noodles and then process and divide them. The weight ratio of the mixed liquid is 100 parts of water and 2 parts of sodium alginate. Treat the rice noodles with a 10% calcium chloride solution to make alginic acid. Sodium forms a film, and the divided rice noodles are 150 mm in length.

[0037] e. Cleaning and surface drying: Wash the divided rice noodles with water and use a natural drying method to remove the water on the surface of the rice noodles.

[0038] f. Weighing: Weigh the rice noodles with water removed from the surface by 100 grams per...

Embodiment 2

[0042] a. Flour milling: grind glutinous rice into powder.

[0043] b. Mixed flour: 100 parts of glutinous rice flour (weight), 0.5 part of β-cyclodextrin, 3 parts of thermal gel, and 150 parts of water are uniformly mixed to form a mixed material.

[0044] c. Curing and forming: The mixed material is evenly distributed on the appliance with a thickness of 3 mm for curing.

[0045] d. Treatment and division: After being mixed, formed and matured, it is divided into rice noodles with a width of 6 mm and a length of 200 mm, and a mixture of 100 parts of water (weight), 4 parts of thermal gel, and 1 part of xanthan gum is added to the surface. , Heated to above 80 degrees Celsius to gel the thermal gel.

[0046] e. Weighing: Weigh the rice noodles at 150 grams per serving.

[0047] f. Packaging, sterilization, and finished product packaging: the weighed rice noodles are vacuum-packed or air-packed, heated and sterilized, and put into a box, bowl or bag together with a fork (or chopst...

Embodiment 3

[0050] a. Flour milling: grind glutinous rice into powder.

[0051] b. Mixed flour: 100 parts of glutinous rice flour (weight), 5 parts of potassium alginate, 1.5 parts of anhydrous dicalcium phosphate, and 45 parts of water are uniformly mixed to form a mixed material.

[0052] c. Curing and forming: Curing the evenly mixed mixture and extruding it into rice noodles with a diameter of 5 mm.

[0053] d. Treatment and division: After adding a mixture of 100 parts of water (weight) and 6 parts of potassium alginate to the surface of the rice noodles, use 1.5% anhydrous dicalcium phosphate, 15% anhydrous citric acid, 83.5% The acid liquid consisting of water treats the rice noodles and divides them into rice noodles with a length of 250 mm.

[0054] e. Cleaning and surface drying: The rice noodles are washed with water and dried with hot air to remove the surface moisture.

[0055] f. Weighing: Weigh the rice noodles at 200 grams per serving.

[0056] g. Packaging, sterilization, and...

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Abstract

Disclosed is a process for making convenient ready-to-eat rice vermicelli, which comprises the steps of milling, proportioning, mixing, curing, forming, processing, dividing, weighing, packaging, sterilizing, packaging and sealing.

Description

Technical field [0001] The invention belongs to a food processing method, and relates to a processing method of convenient fast food rice noodles, in particular to a processing method of convenient fast food rice noodles using glutinous rice as a main raw material. technical background [0002] Rice noodles are also called rice noodles, rice noodles, noodles, dried noodles, noodles, and pho. At present, there are very few instant rice noodles on the market that use rice as the main raw material. Chinese patent application 96117208.8 proposes a production process for instant noodles, including rice impurity removal, cleaning, soaking rice, crushing rice, adding additives and water, mixing and mixing. , Machine-made rice noodles, air-cooled, characterized by water soaking, washing, high-temperature sterilization, vacuum packaging, and rapid freezing and then packaging them together with the soup. There are several problems with this processing method: (1) The rice noodles are easy ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/10A23L7/117
Inventor 叶义伦
Owner 叶义伦
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