CN105995952A - Preparation technology of coarse food grain steamed noodles - Google Patents
Preparation technology of coarse food grain steamed noodles Download PDFInfo
- Publication number
- CN105995952A CN105995952A CN201610395368.1A CN201610395368A CN105995952A CN 105995952 A CN105995952 A CN 105995952A CN 201610395368 A CN201610395368 A CN 201610395368A CN 105995952 A CN105995952 A CN 105995952A
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- vermicelli
- rice
- dried
- steam
- preparation technology
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- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000012149 noodles Nutrition 0.000 title claims abstract description 7
- 235000013305 food Nutrition 0.000 title abstract 4
- 241000209094 Oryza Species 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- 235000013339 cereals Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 17
- 210000000582 semen Anatomy 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 abstract description 8
- 238000001035 drying Methods 0.000 abstract description 6
- 235000014347 soups Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000002791 soaking Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 240000004922 Vigna radiata Species 0.000 abstract 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 4
- 240000001417 Vigna umbellata Species 0.000 abstract 4
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 4
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000011068 loading method Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
The invention provides a preparation technology of coarse food grain steamed noodles. The preparation technology comprises the following steps of adding water to dried mung beans or dried red beans, soaking the dried mung beans or the dried red beans for 12 hours, filtering and drying the soaked mung beans or the soaked red beans, and putting the dried mung beans or the dried red beans in a pulping machine for pulping until the fineness of soybean milk reaches to 120 meshes or above; adding water to milled rice, soaking the milled rice for 15 minutes, filtering and drying the soaked milled rice, and putting the dried milled rice in a crushing machine for crushing until the fineness of rice flour reaches to 80 meshes or above; uniformly stirring 100 jin of the rice flour of which the moisture content is 30% and 45 jin of the soybean milk of which the moisture content is 60% so as to obtain mixtures, making the mixtures into vermicelli, loosening the vermicelli, loading the loosened vermicelli into a steaming cabinet, and steaming the loosened vermicelli; and after the vermicelli is steamed, splitting the steamed vermicelli into slices, performing shaping, performing drying until the moisture content of the vermicelli is less than or equal to 13%, taking out the dried vermicelli, performing cooling to room temperature, and performing packaging so as to obtain the coarse food grain steamed noodles. The preparation method disclosed by the invention is few in technological processes, simple to operate and short in consumed time, so that the labor cost can be reduced, the prepared coarse food grain steamed noodles are balanced in nutrition, clear in cooking soup, fragrant in taste and chewy in mouth feel.
Description
[technical field]
The present invention relates to a kind of coarse grain and steam the preparation technology of powder.
[background technology]
Common rice flour rice makes, and processing technology is loaded down with trivial details.Processing technology；Join rice to mix rice and wash rice
Crushing, stirring does grain and steams the grain aging loose wire of machine wire vent and cook a meal a loose wire
Do sheet dry in the sun packed products；Common rice flour quality is unstable, can glue pot, easy broken strip, the meeting of boiling
Lake soup.
A common rice flour technologic improvement of cooking a meal is to make steaming powder, steaming powder be extended to by digestion time after digesting technoloy
More than 5 hours, steaming and decocting rice flour temperature reached more than 103 degree.Steam the feature of powder, fry non-stick pan, the most easily broken,
Not lake soup after boiling, but processing technology is more loaded down with trivial details than common rice flour processing technology.
[summary of the invention]
The technical problem to be solved in the present invention, is the preparation technology providing a kind of coarse grain to steam powder, its flow process
Few, simple to operate, the shortest, it is possible to decrease labour cost, powder is balanced in nutrition, boil soup in the coarse grain steaming of preparation
Clearly, taste is fragrant, mouthfeel is tough.
The present invention is achieved in that
A kind of coarse grain steams the preparation technology of powder, and described step of preparation process is as follows:
After step (1) dry Semen phaseoli radiati or Semen Phaseoli soak 12 hours, it is filtered dry, puts into paste mill grinding,
It is milled to bean milk fineness and reaches more than 120 mesh；
After step (2) rice soaks 15 minutes, it is filtered dry, puts into pulverizer and pulverize, be crushed to rice
Powder fineness reaches more than 80 mesh；
100 jin of rice meals of aqueous 30% and 45 jin of bean milk of aqueous 60% are put into and are stirred by step (3)
Mix in machine and stir, in being subsequently poured into self heating rice-flour noodles machine, make vermicelli；Vermicelli is carried out by loosening machine
Combing, it is ensured that vermicelli is loose；Loose vermicelli is loaded steamer, steam silk total time be 5 hours 30 points
Clock, after temperature reaches 100 DEG C, constant temperature keeps 3 hours；Unload the vermicelli cooked, manually drape over one's shoulders sheet molding,
When draping over one's shoulders sheet, the weight of every vermicelli is between 380～420g, then dries, and dehydrator runs temperature
Degree controls between 45～55 DEG C, the steam to be discharged when humidity is beyond 80% in dehydrator, and every 30
Minute minimum to arrange a steam, it is easy to vermicelli is dehydrated, and prevents vermicelli broken strip, dries aqueous to vermicelli
During to≤13%, take out, pack after being cooled to room temperature, be coarse grain and steam powder.
Present invention have the advantage that
(1) preparation technology flow process of the present invention is few, and simple to operate, the shortest, manual steps is few,
Labour cost can be reduced.
(2) raw material be rice and Semen Phaseoli or Semen phaseoli radiati mashed up, balanced in nutrition, it is easy to absorb, useful body
Body is healthy；
(3) Semen Phaseoli or Semen phaseoli radiati are by defibrination, and fineness is turned more than 120 mesh down, mixed with rice meal and all produce
The coarse grain that goes out steams powder, boils that soup is clear, taste is fragrant, mouthfeel is tough, culinary art is easy.
[detailed description of the invention]
A kind of coarse grain involved in the present invention steams the preparation technology of powder, and described step of preparation process is as follows:
It is full that step (1) dry Semen phaseoli radiati or Semen Phaseoli treat after soaking 12 hours that all bean or pea expand, and picks up
It is filtered dry, puts into paste mill grinding, be milled to bean milk fineness and reach more than 120 mesh；
After step (2) rice soaks 15 minutes, pick up and be filtered dry, all rice after putting 40 points
Granule bleach, place into pulverizer pulverize, be crushed to rice flour fineness and reach more than 80 mesh；
Step (3) by aqueous 30% 100 jin of rice meal sums aqueous 60% 45 jin of bean milk put into
After blender stirs, in pouring self heating rice-flour noodles machine into, make vermicelli, the rice meal after stirring and
Would not there is vermicelli foaming, wrinkle bar phenomenon at filamentation process in the mixture water content about 40% of bean milk；
Vermicelli is carried out combing by loosening machine, it is ensured that vermicelli is loose；Loose vermicelli is loaded steamer, steams silk
Total time is 5 hours 30 minutes, and after temperature reaches 100 DEG C, constant temperature keeps 3 hours；Unload and cook
Vermicelli, manually drapes over one's shoulders sheet molding, and when draping over one's shoulders sheet, the weight of every vermicelli is between 380～420g, hands to be used
Work cooks the vermicelli sheet that slabbing size is unified, could be dried at the same time, and Weight control is in order to dry
In hgher efficiency.Then drying, dehydrator running temperature controls, between 45～55 DEG C, to work as drying
In machine, humidity is beyond steam to be discharged when 80%, and every 30 minutes minimum to arrange a steam, it is easy to
Vermicelli is dehydrated, and prevents vermicelli broken strip, when drying aqueous to vermicelli extremely≤13%, takes out, is cooled to room temperature
After pack, be coarse grain steam powder.
Present invention have the advantage that
(1) preparation technology flow process of the present invention is few, and simple to operate, the shortest, manual steps is few,
Labour cost can be reduced；
(2) raw material be rice and Semen Phaseoli or Semen phaseoli radiati mashed up, balanced in nutrition, it is easy to absorb, useful body
Body is healthy；
(3) Semen Phaseoli or Semen phaseoli radiati are by defibrination, and fineness is turned more than 120 mesh down, mixed with rice meal and all produce
The coarse grain that goes out steams powder, boils that soup is clear, taste is fragrant, mouthfeel is tough, culinary art is easy.
Although the foregoing describing the detailed description of the invention of the present invention, but it is familiar with the technology people of the art
Member should be appreciated that our described specific embodiment is merely exemplary rather than for this
The restriction of bright scope, those of ordinary skill in the art are in the equivalence made according to the spirit of the present invention
Modify and change, all should contain in the scope of the claimed protection of the present invention.
Claims (1)
1. the preparation technology of a coarse grain steaming powder, it is characterised in that: described step of preparation process is as follows:
After step (1) dry Semen phaseoli radiati or Semen Phaseoli soak 12 hours, it is filtered dry, puts into paste mill grinding,
It is milled to bean milk fineness and reaches more than 120 mesh；
After step (2) rice soaks 15 minutes, it is filtered dry, puts into pulverizer and pulverize, be crushed to rice
Powder fineness reaches more than 80 mesh；
100 jin of rice meals of aqueous 30% and 45 jin of bean milk of aqueous 60% are put into and are stirred by step (3)
Mix in machine and stir, in being subsequently poured into self heating rice-flour noodles machine, make vermicelli；Vermicelli is carried out by loosening machine
Combing, it is ensured that vermicelli is loose；Loose vermicelli is loaded steamer, steam silk total time be 5 hours 30 points
Clock, after temperature reaches 100 DEG C, constant temperature keeps 3 hours；Unload the vermicelli cooked, manually drape over one's shoulders sheet molding,
When draping over one's shoulders sheet, the weight of every vermicelli is between 380～420g, then dries, and dehydrator runs temperature
Degree controls between 45～55 DEG C, the steam to be discharged when humidity is beyond 80% in dehydrator, and every 30
Minute minimum to arrange a steam, it is easy to vermicelli is dehydrated, and prevents vermicelli broken strip, dries aqueous to vermicelli
During to≤13%, take out, pack after being cooled to room temperature, be coarse grain and steam powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610395368.1A CN105995952A (en) | 2016-06-06 | 2016-06-06 | Preparation technology of coarse food grain steamed noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610395368.1A CN105995952A (en) | 2016-06-06 | 2016-06-06 | Preparation technology of coarse food grain steamed noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995952A true CN105995952A (en) | 2016-10-12 |
Family
ID=57089683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610395368.1A Pending CN105995952A (en) | 2016-06-06 | 2016-06-06 | Preparation technology of coarse food grain steamed noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN105995952A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594342A (en) * | 2017-07-31 | 2018-01-19 | 安徽省明光市中富粮油食品贸易有限公司 | A kind of preparation technology of the good rice red bean prepared food of hardness |
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|---|---|---|---|---|
| CN1155988A (en) * | 1996-12-09 | 1997-08-06 | 沙剑 | Technology for producing instant rice-flour noodle as snack |
| CN1294865A (en) * | 2000-11-15 | 2001-05-16 | 李耀东 | Rice flour noodles in kelp juice |
| CN1304673A (en) * | 2000-11-25 | 2001-07-25 | 谭治星 | Technology for producing rice paste used to prepare instant rice noodles |
| CN1470185A (en) * | 2003-06-23 | 2004-01-28 | 王雪源 | Instant rice noodles and its production method |
| CN102771712A (en) * | 2012-08-07 | 2012-11-14 | 安徽光明槐祥工贸集团有限公司 | Processing method of rice vermicelli |
| CN103005299A (en) * | 2012-12-18 | 2013-04-03 | 湖南金健米业股份有限公司 | Preparation method of rice noodles |
| CN103271292A (en) * | 2013-04-22 | 2013-09-04 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method for coarse grain rice noodles |
| CN103535597A (en) * | 2013-10-17 | 2014-01-29 | 江南大学 | Method for improving elasticity and stewing property of extruded rice noodles |
| CN104431789A (en) * | 2014-12-11 | 2015-03-25 | 四川瑞麟食品股份有限公司 | Convenient nutritional coarse-cereal rice flour food and production process of convenient nutritional coarse-cereal rice flour food |
| CN106071886A (en) * | 2016-06-29 | 2016-11-09 | 黔东南佳味源食品有限公司 | A kind of preparation method of mung bean rice-flour noodles |
| CN106107448A (en) * | 2016-06-29 | 2016-11-16 | 黔东南佳味源食品有限公司 | A kind of preparation method of Semen Maydis rice flour |
| CN106136067A (en) * | 2016-06-29 | 2016-11-23 | 黔东南佳味源食品有限公司 | A kind of preparation method of Rhizoma Steudnerae Henryanae rice flour |
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2016
- 2016-06-06 CN CN201610395368.1A patent/CN105995952A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155988A (en) * | 1996-12-09 | 1997-08-06 | 沙剑 | Technology for producing instant rice-flour noodle as snack |
| CN1294865A (en) * | 2000-11-15 | 2001-05-16 | 李耀东 | Rice flour noodles in kelp juice |
| CN1304673A (en) * | 2000-11-25 | 2001-07-25 | 谭治星 | Technology for producing rice paste used to prepare instant rice noodles |
| CN1470185A (en) * | 2003-06-23 | 2004-01-28 | 王雪源 | Instant rice noodles and its production method |
| CN102771712A (en) * | 2012-08-07 | 2012-11-14 | 安徽光明槐祥工贸集团有限公司 | Processing method of rice vermicelli |
| CN103005299A (en) * | 2012-12-18 | 2013-04-03 | 湖南金健米业股份有限公司 | Preparation method of rice noodles |
| CN103271292A (en) * | 2013-04-22 | 2013-09-04 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method for coarse grain rice noodles |
| CN103535597A (en) * | 2013-10-17 | 2014-01-29 | 江南大学 | Method for improving elasticity and stewing property of extruded rice noodles |
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| CN106107448A (en) * | 2016-06-29 | 2016-11-16 | 黔东南佳味源食品有限公司 | A kind of preparation method of Semen Maydis rice flour |
| CN106136067A (en) * | 2016-06-29 | 2016-11-23 | 黔东南佳味源食品有限公司 | A kind of preparation method of Rhizoma Steudnerae Henryanae rice flour |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594342A (en) * | 2017-07-31 | 2018-01-19 | 安徽省明光市中富粮油食品贸易有限公司 | A kind of preparation technology of the good rice red bean prepared food of hardness |
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Application publication date: 20161012 |
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