CN104982796A - Making method for snail rice vermicelli - Google Patents
Making method for snail rice vermicelli Download PDFInfo
- Publication number
- CN104982796A CN104982796A CN201510426121.7A CN201510426121A CN104982796A CN 104982796 A CN104982796 A CN 104982796A CN 201510426121 A CN201510426121 A CN 201510426121A CN 104982796 A CN104982796 A CN 104982796A
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- China
- Prior art keywords
- rice
- spiral shell
- vermicelli
- ground rice
- shell ground
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 89
- 235000009566 rice Nutrition 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241000237858 Gastropoda Species 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 88
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000012054 meals Nutrition 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000008188 pellet Substances 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 244000205754 Colocasia esculenta Species 0.000 claims description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 9
- 235000013312 flour Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract 4
- 238000001035 drying Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 5
- 229920000856 Amylose Polymers 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000843 powder 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
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a making method for snail rice vermicelli. The making method comprises the following steps: uniformly mixing and stirring 60-90% of rice flour, 20-40% of corn starch and 10-40% of boiled rice flour paste in percentage by weight to prepare a flour material; feeding the flour material into a twin screw extruder, and extruding and granulating the flour material to press the flour material into cylindrical particles with the diameter of 6 mm and the length of 1 mm; then steaming the particles for 5-8 minutes by steam at 0.15-0.20MPa, feeding the particles into the twin screw extruder to be extruded, and carrying out secondary curing and forming to finally obtain round strip vermicelli with the diameter of 1.2 mm; and slicing the round strip vermicelli with the diameter of 1.2 mm into vermicelli sections in same length, drying the vermicelli sections at constant temperature to remove part of water, and reducing the water content of the rice vermicelli to 30-40% to obtain the low-humidity snail rice vermicelli. The snail rice vermicelli made by the scheme is relatively chewy in taste, crispy, tasty, relatively water-boiling-resistant, water-soaking-resistant and better in elasticity. Moreover, the broken rice vermicelli in the production process is greatly reduced.
Description
[
technical field]
The present invention relates to food processing technology field, particularly relate to a kind of preparation method of spiral shell ground rice.
[
background technology]
Spiral shell ground rice is a kind of rice food, rounded fine strip shape, diameter 0.7 ~ 1.8 millimeter, and it and Guilin rice-flour noodle, Yunnan Guoqiao rice vermicelli, Guangzhou Rice noodle are all the rice flour produts that southern area of China has a distinct local cooking culture characteristic and represent.Cook Liuzhou spiral shell powder that one bowl of color is various, first need the spiral shell ground rice making elasticity strength road, crisp mouth, smooth, water boiling resistance, resistance to bubble.Traditional spiral shell ground rice is only that raw material is made with rice, because rice raw material is single, the spiral shell ground rice made also exists the not strong enough road of mouthfeel, crisp not mouth, tasty and refreshing not, not water boiling resistance, not resistance to bubble, the imperfect shortcoming of elasticity, and in production process, ground rice bar phenomenon of breaking is more.
[
summary of the invention]
The object of the present invention is to provide and a kind ofly can make the mouthfeel Geng Jing road of spiral shell ground rice, crisp mouth, more resistance to bubble, more water boiling resistance, elasticity better and ground rice can be reduced in process of production in a large number to break the preparation method of spiral shell ground rice of bar phenomenon.
The present invention is achieved in that a kind of preparation method of spiral shell ground rice, comprises the following steps:
The ripe slurry 10 ~ 40% of rice meal 60 ~ 90%, cornstarch 20 ~ 40%, rice meal;
Technique:
B, rice meal, cornstarch, the ripe slurry of rice meal are mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of 2mm;
F, the vermicelli of diameter 2mm are put into twin (double) screw extruder extrude, further slaking is shaped to the round strip vermicelli of 1.2mm;
G, the spiral shell ground rice obtained by step f carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature; Because if the local flavor of the too high spiral shell ground rice of bake out temperature can be deteriorated, color and luster becomes gloomy, adopts above-mentioned condition to dry, and can keep the original local flavor of spiral shell ground rice, and color and luster is fair and clear vivid.
Further scheme of the present invention is: the preparation method of the ripe slurry of described ground rice is that after mixing with water with the wet rice meal that proportion is 1:1, direct steam beats ripe formation starchiness; The ripe slurry of the rice produced in the manner described can strengthen strength road, elasticity, the toughness of spiral shell ground rice for making spiral shell ground rice.
Further scheme of the present invention is: the preparation method of described spiral shell ground rice, and low humidity spiral shell ground rice step g obtained continues dry until moisture is reduced to less than 16%, obtains dry spiral shell ground rice.
Further scheme of the present invention is: the preparation method of described spiral shell ground rice, can add the flavoring making spiral shell ground rice have potato, fragrant taro local flavor, fruit-like flavour etc. as required.
The invention has the beneficial effects as follows: owing to adopting technique scheme:
I, because amylose content in cornstarch is high, add cornstarch in the present invention and improve amylose content in spiral shell ground rice, reduce the viscosity of spiral shell ground rice thus improve the crisp mouth of spiral shell ground rice, boiling fastness and elasticity.
II, the ripe slurry of the rice added improves toughness and the elasticity of spiral shell ground rice, chewy in taste.
III, overcome the shortcoming (not strong enough road, crisp not mouth, tasty and refreshing not, water boiling resistance, not resistance to bubble, elasticity are not good not) of the spiral shell ground rice mouthfeel difference caused because raw material is single, make spiral shell ground rice mouthfeel Kou Gengjing road, crisp mouth, tasty and refreshing, more water boiling resistance, more resistance to bubble, elasticity are better.
IV, extrudedly obtain spiral shell ground rice through twice, obtain spiral shell ground rice relative to once extruded, the phenomenon that disconnected bar appears in spiral shell ground rice when extruded can be reduced in a large number.
[
detailed description of the invention]
Embodiment one:
A, raw material: rice meal 100 kilograms, cornstarch 15 kilograms, 10 kilograms, the ripe slurry of rice meal;
Technique:
B, rice meal, cornstarch, the ripe slurry of rice meal are mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of 2mm;
F, the vermicelli of diameter 2mm are put into twin (double) screw extruder extrude, further slaking is shaped to the round strip vermicelli of 1.2mm;
G, the spiral shell ground rice obtained by step f carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature.
Produce spiral shell ground rice through above-mentioned steps, substantially reduce the number the disconnected bar phenomenon of spiral shell ground rice in production process, the spiral shell ground rice bright produced, chewy in taste, crisp mouth, tasty and refreshing, good springiness, water boiling resistance, resistance to bubble.
Embodiment two:
A, raw material: rice meal 120 kg, cornstarch 20 kilograms, 15 kilograms, the ripe slurry of rice meal, farina;
Technique:
B, rice meal, cornstarch, the ripe slurry of rice meal are mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of 2mm;
F, the vermicelli of diameter 2mm are put into twin (double) screw extruder extrude, further slaking is shaped to the round strip vermicelli of 1.2mm;
G, the spiral shell ground rice obtained by step f carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature.
Produce spiral shell ground rice through above-mentioned steps, substantially reduce the number the disconnected bar phenomenon of spiral shell ground rice in production process, the spiral shell ground rice bright produced, chewy in taste, crisp mouth, tasty and refreshing, good springiness, water boiling resistance, resistance to bubble, there is potato simultaneously.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a preparation method for spiral shell ground rice, comprises the following steps:
A, material mixture ratio, in weight ratio part:
The ripe slurry 10 ~ 40% of rice meal 60 ~ 90%, cornstarch 20 ~ 40%, rice meal;
Technique:
B, rice meal, cornstarch, the ripe slurry of rice meal are mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of 2mm;
F, the vermicelli of diameter 2mm are put into twin (double) screw extruder extrude, further slaking is shaped to the round strip vermicelli of 1.2mm;
G, the spiral shell ground rice obtained by step f carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature.
2. the preparation method of spiral shell ground rice according to claim 1, is characterized in that: the preparation method of the ripe slurry of described ground rice is that after mixing with water with the wet rice meal that proportion is 1:1, direct steam beats ripe formation starchiness.
3. the preparation method of spiral shell ground rice according to claim 1, is characterized in that: low humidity spiral shell ground rice step g obtained continues dry until moisture is reduced to less than 16%, obtains dry spiral shell ground rice.
4. the preparation method of spiral shell ground rice according to claim 1, is characterized in that: can add the flavoring making spiral shell ground rice have potato, fragrant taro local flavor, fruit-like flavour etc. as required.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426121.7A CN104982796A (en) | 2015-07-20 | 2015-07-20 | Making method for snail rice vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426121.7A CN104982796A (en) | 2015-07-20 | 2015-07-20 | Making method for snail rice vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982796A true CN104982796A (en) | 2015-10-21 |
Family
ID=54294811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510426121.7A Pending CN104982796A (en) | 2015-07-20 | 2015-07-20 | Making method for snail rice vermicelli |
Country Status (1)
| Country | Link |
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| CN (1) | CN104982796A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236092A (en) * | 2019-07-10 | 2019-09-17 | 宋跃文 | A kind of production method of fruits and vegetables rice noodles |
| CN114176186A (en) * | 2022-02-14 | 2022-03-15 | 北京荟科柘生物科技有限公司 | Low-temperature vermicelli drying and sterilizing system with low vermicelli breakage rate and processing technology thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1676025A (en) * | 2004-03-31 | 2005-10-05 | 张观长 | Self-controlled rice-flour noodles squeezing machine |
| CN102125222A (en) * | 2010-12-23 | 2011-07-20 | 广东省农业科学院农业生物技术研究所 | Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof |
| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
-
2015
- 2015-07-20 CN CN201510426121.7A patent/CN104982796A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1676025A (en) * | 2004-03-31 | 2005-10-05 | 张观长 | Self-controlled rice-flour noodles squeezing machine |
| CN102125222A (en) * | 2010-12-23 | 2011-07-20 | 广东省农业科学院农业生物技术研究所 | Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof |
| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
Non-Patent Citations (2)
| Title |
|---|
| 孙彦芳主编: "《米面制品工艺与设备》", 31 January 1993, 中国财政经济出版社 * |
| 编辑部主编: "《趣味导游美食知识》", 31 January 2015, 旅游教育出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236092A (en) * | 2019-07-10 | 2019-09-17 | 宋跃文 | A kind of production method of fruits and vegetables rice noodles |
| CN114176186A (en) * | 2022-02-14 | 2022-03-15 | 北京荟科柘生物科技有限公司 | Low-temperature vermicelli drying and sterilizing system with low vermicelli breakage rate and processing technology thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20151021 |