CN1134244A

CN1134244A - Intant rice vermicelli

Info

Publication number: CN1134244A
Application number: CN96100033A
Authority: CN
Inventors: 钟云洪
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-01-09
Filing date: 1996-01-09
Publication date: 1996-10-30

Abstract

Instant rice vermicelli is made of rice, glutinous rice, plantago and salt, and is produced through crushing, mixing, water-soaking, pressing in press, cooking in steam container, extrusion in extruder to obtain round oily vermicelli, cooling in precooling machine, shaping and oven-drying. With seafood, beef, pork and condiment, the finished instant rice vermicelli can be eaten after soaking with boiling water.

Description

A kind of instant rice noodle

The invention belongs to foodstuff, specifically a kind of is the instant rice noodle of primary raw material with the rice.

Current era, along with making rapid progress and the raising of living standards of the people of science and technology, people are also correspondingly more and more higher to the requirement of food, people will pass by to carry out like that traditional cumbersome enjoying to prepare food, but more multiselect is got some fast clean, abundant, balanced in nutrition food of composition, by alleviating the time of cooking in the life time of saving is used to carry out work, starts an undertaking or other useful amusement and recreation activities.Like this, a collection of instant food just arises at the historic moment and is subjected to the favor of domestic and international consumer.As instant noodles, instant cornmeal, instant soya-bean milk etc.These food have solved people really to improving the requirement of quality of the life and quickening rhythm of life, still many instant food are wherein all arranged owing to having used some man-made additives or pigment to make these food that the regret of blemish in an otherwise perfect thing all be arranged.

The present invention system by the inventor through years of researches, and according to the characteristics of China's local supplies, a kind of instant rice noodle that provides, this meter silk is nutritious, edible clean soon, color delicate flavour U.S. will eat and health care is melted into a whole.

Consisting of of this kind instant rice noodle provided by the present invention:

Form proportioning (parts by weight) optimum ratio (parts by weight)

Rice 80-100 90

Oryza glutinosa 5-20 10

Herba Plantaginis 0.01-0.20 0.10

Sal 0.2-1.2 0.5

In the instant rice noodle provided by the present invention, wherein the rice filament diameter is the column type long filament of 6-10mm.

Its production process of instant rice noodle provided by the present invention is:

Choose rice, Oryza glutinosa and Herba Plantaginis in described ratio, pulverize separately is to the 60-100 order, mix homogeneously, the Sal that adds 0.29%-1.2% (weight ratio), the water logging bubble that adds 20-40% is imported press just after 10-60 minute, repeated transmission goes in the vapour vessel, under 5atm steaming and decocting 5-15 minute, enter single lead screw ex truding briquetting machine after coming out of the stove, extrude the column type filament of 6-10mm specification, after the precooler cooling, integer, enter baking room, temperature be 40 ℃ down oven dry can go into bag after 1-2 hour or go into bowl;

Wherein, bake out temperature is controlled at 40 ℃ of original flavors that can guarantee rice and does not lose, and can imitate the ground energy savings simultaneously;

In addition,, can add condiment such as joining seafood, beef, Carnis Sus domestica, like this, just can be when edible flavoring agent and Mi Siyi be reinstated boiled water and soak edible at the Mi Sili that makes.

In the present invention, the high quality white rice of selecting for use is a major ingredient, is equipped with the Chinese herbal medicine Herba Plantaginis.Sweet cold nontoxic, the free from extraneous odour of Herba Plantaginis (having another name called Semen Plantaginis) wherein, diuresis arranged, dry, heat clearing away, end summer-heat, effect such as make eye bright, because the adding of Herba Plantaginis, make this instant rice noodle color and luster clear green as Aeschna melanictera, and need not add other synthetic food color, and play the effect of medicinal health again, and use, the amount of Herba Plantaginis can be regulated the acceptance level of its color according to consumer, can by minute quantity make instant rice noodle be white in color gradually to pale green to green clearly; In addition, rice, Oryza glutinosa itself are exactly one of food of liking of people, are that the fast clean food nutrition that processes of major ingredient is abundant with them, are easy to accept; Secondly,,, and can provide tradition delicious meat condiment and seafood condiment, make this food color delicacy incense especially as Sichuan main product meat according to the local produce data of China.

This instant rice noodle provided by the present invention, instant, quality flexible elongated, lubricated good to eat, color and luster is emerald green, flavor pool perfume is pure, make the eater obtain satisfying in many ways of vision, the sense of taste, and in food and drink, and the tonic effect of Chinese medicine also is melted into a whole, be a kind of high-quality instant food.

Embodiment 1

Choose following component by proportioning:

Form proportioning (parts by weight)

Rice 80;

Oryza glutinosa 5;

Herba Plantaginis 0.01;

Sal 0.2;

To choose rice, Oryza glutinosa and Herba Plantaginis, pulverize separately to 60 order, mix homogeneously, add Sal, add 20% the water logging bubble first press of input after 20 minutes, repeated transmission was gone in the vapour vessel, under 5atm steaming and decocting 5 minutes, enter single lead screw ex truding briquetting machine after coming out of the stove, extrude the column type oil silk of 6mm specification, through after the precooler cooling, integer, enter in batch baking room, temperature be 40 ℃ down oven dry can go into bag after 1 hour or go into bowl.

Embodiment 2

Choose following component by proportioning:

Form proportioning (parts by weight)

Rice 100;

Oryza glutinosa 20;

Herba Plantaginis 0.20;

Sal 1.2;

To choose rice, Oryza glutinosa and Herba Plantaginis, pulverize separately to 80 order, mix homogeneously, add Sal, add 30% the water logging bubble first press of input after 40 minutes, repeated transmission was gone in the vapour vessel, under 5atm steaming and decocting 10 minutes, enter single lead screw ex truding briquetting machine after coming out of the stove, extrude the column type oil silk of 8mm specification, through after the precooler cooling, integer, enter in batch baking room, temperature be 40 ℃ down oven dry can go into bag after 1 hour or go into bowl.

Embodiment 3

Choose following component by proportioning:

Form proportioning (parts by weight)

Rice 90;

Oryza glutinosa 10;

Herba Plantaginis 0.10;

Sal 0.5;

To choose rice, Oryza glutinosa and Herba Plantaginis, pulverize separately to 100 order, mix homogeneously, add Sal, add 40% the water logging bubble first press of input after 60 minutes, repeated transmission was gone in the vapour vessel, under 5atm steaming and decocting 15 minutes, enter single lead screw ex truding briquetting machine after coming out of the stove, extrude the column type oil silk of 10mm specification, through after the precooler cooling, integer, enter in batch baking room, temperature be 40 ℃ down oven dry can go into bag after 1 hour or go into bowl.

Claims

1, a kind of instant rice noodle, wherein, its composition comprises:

Form proportioning (parts by weight)

Rice 80-100;

Oryza glutinosa 5-20;

Herba Plantaginis 0.01-0.20;

Sal 0.2-1.2.

2, the described instant rice noodle of claim 1, wherein, its composition comprises:

Form proportioning (parts by weight)

Rice 90;

Oryza glutinosa 10;

Herba Plantaginis 0.10;

Sal 0.5.

3, claim 1 or 2 described instant rice noodles, wherein, preparation method is: choose rice, Oryza glutinosa and Herba Plantaginis in described ratio, pulverize separately is to the 60-100 order, mix homogeneously, the Sal that adds 0.29%-1.2% (weight ratio), the water logging bubble that adds 20-40% is imported press just after 10-60 minute, repeated transmission goes in the vapour vessel, under 5atm steaming and decocting 5-15 minute, enter single lead screw ex truding briquetting machine after coming out of the stove, extrude the column type filament that diameter is 6-10mm, after the precooler cooling, integer is 40 ℃ in temperature and dried 1-2 hour down.

4, claim 1 or 2 described instant rice noodles, wherein, described rice filament diameter is the column type long filament of 6-10mm.