CN104336449A - Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles - Google Patents
Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles Download PDFInfo
- Publication number
- CN104336449A CN104336449A CN201410225778.2A CN201410225778A CN104336449A CN 104336449 A CN104336449 A CN 104336449A CN 201410225778 A CN201410225778 A CN 201410225778A CN 104336449 A CN104336449 A CN 104336449A
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- China
- Prior art keywords
- flavoring
- vinegar
- aqueous solution
- powder
- rice noodles
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- 241000209094 Oryza Species 0.000 title claims abstract description 65
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 64
- 235000009566 rice Nutrition 0.000 title claims abstract description 64
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000012149 noodles Nutrition 0.000 title abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 7
- 239000004278 EU approved seasoning Substances 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000019640 taste Nutrition 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims description 18
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 235000021419 vinegar Nutrition 0.000 claims description 11
- 239000000052 vinegar Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 3
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 abstract description 21
- 238000000034 method Methods 0.000 abstract description 4
- 230000009967 tasteless effect Effects 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 14
- 239000000463 material Substances 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 241001131796 Botaurus stellaris Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000020265 peanut milk Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses dried rice noodles containing sour and spicy seasonings and a processing method of the dried rice noodles. The processing method comprises the following steps: evenly mixing rice flour with a water/soup solution of seasonings according to a certain proportion, then squeezing to obtain powder, drying and cutting into chunks, and carrying out vacuum packaging and sterilization so as to obtain the dried rice noodles, wherein the weight ratio of the rice flour to the water/soup solution of seasonings is 1 to (0.33-0.36). According to the method, tasteless fresh rice noodles are prepared into the dried rice noodles with a sour and spicy taste, and the dried rice noodles can be eaten as long as the water is added into the dried rice noodles, i.e., the dried rice noodles are convenient to eat and are delicious in taste and long in retention period. Thus, the dried rice noodles can be sold on supermarket shelves.
Description
Technical field
The present invention relates to food, specifically a kind of dry rice flour and processing method thereof containing vinegar-pepper flavoring.
Background technology
Ground rice is a kind of traditional food that a lot of people likes edible.It take rice as raw material, is processed into thread, circle strip or laminar product through washing, soaking, be ground into the operations such as defibrination, gelatinization, wire squeeze or slitting.In osmanthus, Guangdong, Fujian, Hunan, Hubei Province, Jiangxi etc. economizes and is called as ground rice, is referred to as rice noodles in cloud, expensive, river, Chongqing.Divide dry, fresh two large classes.
Traditional taste that is dry or fresh rice-flour noodles is the taste of rice rice matter itself, adds the condiment seasonings such as the bittern made time edible.But the making of bittern is once very complicated operation, to family, particularly concerning traveller, can not write with facility.In addition, owing to being take rice as raw material when traditional ground rice makes, through washing, immersion, defibrination, be filtered dry supervisor, anhydrate in process at immersion, defibrination, be filtered dry etc., moisture is because of containing a small amount of Rice & peanut milk, once discharge, very easily corrupt, produce acid smell, easily to environment, affect environmental protection.
Summary of the invention
The object of the invention is for overcoming the deficiencies in the prior art, and provide a kind of dry rice flour and the processing method thereof that contain vinegar-pepper flavoring, this dry rice flour instant, delicious flavour, long shelf-life.
The technical scheme realizing the object of the invention is:
A dry rice flour containing vinegar-pepper flavoring, after being mixed by a certain percentage, makes through squeezing powder, drying, segment, vacuum packaging, sterilizing by rice powder with flavoring water/soup solution; The weight ratio proportioning of rice powder and flavoring water/soup solution is: rice powder: flavoring water/soup solution=1:033-036.
Described flavoring water/soup solution is by the flavoring for preparing and water
/ soup by flavoring: the water/weight of soup=1:200 boils and forms.
Described flavoring is made up of by weight ratio following raw material:
Tsaoko 18-22, cassia twig 4-8, Radix Glycyrrhizae 3-6, anistree 12-17, fructus amomi 4-8, fennel seeds 8-12, cloves 2-4, Chinese prickly ash 5-7, dried orange peel 3-6, cassia bark 2-4, pericarpium arecae 4-8, Momordica grosvenori 10-15, husky ginger 13-16, monosodium glutamate 4-8, salt 33-38, fermented bean curd 38-42, rock sugar 13-18, chilli 50-60, vinegar 60-80.
Described flavoring can change according to the taste of different crowd, can be to add the meat such as fowl, poultry material taste collocation composition.
The processing method of the above-mentioned dry rice flour containing vinegar-pepper flavoring is:
(1) rice is made rice powder;
(2) other raw materials in formula except vinegar and water/soup are pressed the weight of former material ︰ water/soup=1 ︰ 200, infusion Cheng Shui/soup solution;
(3) water/soup solution made in step (2) adds vinegar and mixes well, and makes the flavoring water/soup solution containing vinegar-pepper taste;
(4) rice powder is put into flavoring water/soup solution, mixing and stirring;
(5) powder, drying, segment is squeezed through self heating powder press according to a conventional method;
(6) vacuum packaging, sterilizing, obtains the dry rice flour containing vinegar-pepper taste.
Described rice powder adds a certain proportion of water (being generally 10-12%) to Raw Materials Rice on a moving belt, the conveyer belt travelled stirs, enter pulverizer to pulverize, be separated by grain dust material separating device again, moisture enters air natural evaporation, the dried rice powder of the structure of the former rice that is maintained.
It is edible that products obtained therefrom adds water, and instant, is with vinegar-pepper taste, and mouthfeel is good.
The present invention adopts rice material to be processed into the dried rice powder of certain fineness, with through preparing, filter, the compound taste flavoring aqueous solution of the flavoring removed slag stirs to be made, the compound taste flavoring aqueous solution is easy to soak and is attached on rice powder into interior also can the parcel uniformly of powder, thus make product with the compound taste of this flavoring, delicious flavour, long shelf-life, in addition, the present invention adopts rice material to make the dried rice powder of certain fineness by special equipment, there is no discharge of wastewater, favourable to environmental protection, when overcoming the making of existing ground rice, raw material is in immersion, defibrination, to be filtered dry etc. and to anhydrate in process, because of containing a small amount of Rice & peanut milk in water, once discharge, very easily corrupt, produce acid smell, easily to environment, affect the defect of environment.
Feature of the present invention is: dry rice flour that is tasteless or this taste of rice is made the dry rice flour containing vinegar-pepper taste characteristic, and add water i.e. edible, and instant, is with vinegar-pepper taste, and delicious flavour, long shelf-life, can enter the added sale in supermarket.
Detailed description of the invention
Below by embodiment, the invention will be further elaborated, but be not limitation of the invention.
Embodiment 1
Based on a processing method for the seasoning dry rice flour of vinegar-pepper taste, comprise the steps:
(1) with 100kg rice powder for raw material fundamental quantity carries out preparation flavoring formula: tsaoko 20g, cassia twig 6g, Radix Glycyrrhizae 5g, anistree 15g, fructus amomi 6g, fennel seeds 10g, cloves 3g, Chinese prickly ash 6g, dried orange peel 5g, cassia bark 3g, pericarpium arecae 6g, Momordica grosvenori 10g, husky ginger 15g, monosodium glutamate 6g, salt 35g, fermented bean curd 40g, rock sugar 15g, chilli 55g, vinegar 70g;
(2) raw material in above-mentioned formula except vinegar is put into 40kg water/soup slow fire to boil, until anneal when water in pot/soup solution is concentrated into 33-35kg, remove oil slick in soup solution, cooling, through 80 mesh screen, filters clean residue;
(3) water/soup solution vinegar being put into step (2) after filtering stirs, and obtains the flavoring water/soup solution of vinegar-pepper taste;
(4) 100kg rice powder is put into flavoring water/soup solution mixing and stirring; Then
(5) powder, drying, segment is squeezed through self heating powder press;
(6) vacuum packaging, sterilizing, there is the seasoning ground rice of vinegar-pepper taste.
Embodiment 2:
Undertaken by the method step of embodiment 1, unlike: not containing monosodium glutamate in formula, the water in step (2) is the soup solution be brewed into pork or chicken or beef, and degrease.
Claims (6)
1. the dry rice flour containing vinegar-pepper flavoring, it is characterized in that: after it is mixed with the flavoring aqueous solution by a certain percentage by rice powder, make through squeezing powder, drying, segment, vacuum packaging, sterilizing, the weight of described rice powder and the flavoring aqueous solution is: the rice powder ︰ flavoring aqueous solution=1 ︰ 0.33-0.36.
2. dry rice flour according to claim 1, is characterized in that: the described flavoring aqueous solution be by the flavoring for preparing and water formulated by the weight portion of Tiao Wei Liao ︰ water=1 ︰ 200.
3. dry rice flour according to claim 2, is characterized in that: described flavoring is made up of by weight ratio following raw material:
Tsaoko 18-22, cassia twig 4-8, Radix Glycyrrhizae 3-6, anistree 12-17, fructus amomi 4-8, fennel seeds 8-12, cloves 2-4, Chinese prickly ash 5-7, dried orange peel 3-6, cassia bark 2-4, pericarpium arecae 4-8, Momordica grosvenori 10-15, husky ginger 13-16, monosodium glutamate 4-8, salt 33-38, fermented bean curd 38-42, rock sugar 13-18, chilli 50-60, vinegar 60-80.
4. the dry rice flour according to claim 1 or 2 or 3, it is characterized in that: the preparation method of the described flavoring aqueous solution is: the raw material in formula except vinegar is put into water, slow fire boils, concentrated, cooling, through 80 mesh screen, filter clean residue after, add vinegar and stir, obtain the flavoring aqueous solution of vinegar-pepper taste.
5. the processing method of the described dry rice flour of one of claim 1-4, comprises raw material preparation, squeezes powder, drying, segment, it is characterized in that:
(1) rice is made rice powder;
(2) other raw materials in formula except vinegar and water are pressed the weight of Yuan Liao ︰ water=1 ︰ 200, infusion becomes the flavoring aqueous solution;
(3) aqueous solution made in step (2) adds vinegar and mixes well, and must contain the flavoring aqueous solution of vinegar-pepper taste;
(4) rice powder is put into the flavoring aqueous solution, mixing and stirring;
(5) powder, drying, segment is squeezed through self heating powder press according to a conventional method;
(6) vacuum packaging, sterilizing, obtains the dry rice flour containing vinegar-pepper taste.
6. with the dry rice flour containing vinegar-pepper flavoring that processing method according to claim 5 is processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410225778.2A CN104336449A (en) | 2013-07-31 | 2014-05-27 | Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103277168A CN103393004A (en) | 2013-07-31 | 2013-07-31 | Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli |
| CN201310327716.8 | 2013-07-31 | ||
| CN201410225778.2A CN104336449A (en) | 2013-07-31 | 2014-05-27 | Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles |
Publications (1)
| Publication Number | Publication Date |
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| CN104336449A true CN104336449A (en) | 2015-02-11 |
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| CN2013103277168A Pending CN103393004A (en) | 2013-07-31 | 2013-07-31 | Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli |
| CN201410225778.2A Pending CN104336449A (en) | 2013-07-31 | 2014-05-27 | Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles |
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| CN2013103277168A Pending CN103393004A (en) | 2013-07-31 | 2013-07-31 | Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108936242A (en) * | 2018-06-28 | 2018-12-07 | 广西壮族自治区农业科学院玉米研究所 | A kind of health corn rice flour and its preparation and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203751A (en) * | 1998-06-08 | 1999-01-06 | 中德联合研究院(江西－Oai) | Flavouring instant rice-flour noodles and its preparing method |
| CN101081066A (en) * | 2007-06-04 | 2007-12-05 | 张兰锁 | Meat flavour vermicelli / noodle and method for prepararing the same |
| CN101647530A (en) * | 2009-07-03 | 2010-02-17 | 谈发来 | Making method of rice noodle |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144751A (en) * | 2010-12-31 | 2011-08-10 | 桂林全州米兰香食品有限公司 | Grinded dry rice noodles and preparing method thereof |
| CN102293372B (en) * | 2011-08-23 | 2012-06-27 | 中南林业科技大学 | Processing method of straight stripped dry rice noodles |
-
2013
- 2013-07-31 CN CN2013103277168A patent/CN103393004A/en active Pending
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2014
- 2014-05-27 CN CN201410225778.2A patent/CN104336449A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203751A (en) * | 1998-06-08 | 1999-01-06 | 中德联合研究院(江西－Oai) | Flavouring instant rice-flour noodles and its preparing method |
| CN101081066A (en) * | 2007-06-04 | 2007-12-05 | 张兰锁 | Meat flavour vermicelli / noodle and method for prepararing the same |
| CN101647530A (en) * | 2009-07-03 | 2010-02-17 | 谈发来 | Making method of rice noodle |
Non-Patent Citations (1)
| Title |
|---|
| 崔芳菊等: "《家庭膳食》", 28 February 1992, 北京大学出版社 * |
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| Publication number | Publication date |
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| CN103393004A (en) | 2013-11-20 |
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Application publication date: 20150211 |
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