Rice flour is one of the main products in rice processed with rice as a raw material. It is a time-honored traditional food and has been continuously updated. It has now grown from a traditional local flavor food to an industrialized product. The processing techniques for straight rice noodles, instant rice noodles, quick-frozen rice noodles, and fresh-keeping wet rice noodles are briefly described as follows:
1, straight rice noodles
Straight rice noodles are made from pure rice and processed by processes such as gelatinization, molding and drying. There is production in almost villages and villages in the South of China, and it is a staple food for people in this area. Due to different eating habits in different regions, there are thick strips, middle strips, and thin strips. There are two types of wet and dry methods in the production process. The wet method is a typical traditional production method. After the rice is refined, squeezed, and dried The process of processing into rice flour, because of its large amount of water used in processing, starch loss, production rate is low, and time-consuming, although its product taste good, but not conducive to industrial production. Now straight rice noodles production enterprises use dry production, and the process flow is as follows:
Crushed rice flour → moisture conditioning → squeezed gelatinization → extruded wire → closed → loose powder → steamed powder → loose powder → dry → cut → packaging → finished product The refined straight rice noodles produced by the above process are lubricated and transparent, with certain toughness , flexibility, and good cooking, equipment investment and less rapid development in recent years has become a hot spot for investment in the food industry. However, the processing cycle is long, high-quality rice flour takes 2 days to 3 days, labor intensity is large, and it must be cooked and then washed with cold water to dry before cooking. It is still inconvenient for some families.
2, fresh rice noodles
Wet rice flour is also a big product in traditional rice flour, such as wet flour, pho, and so on. It has always been hand-made and is sold in the form of freshly-sold vegetables. It can be used for soup, food, or salad when it is eaten. Its color is white and transparent and its taste is good. Smooth and resilient, it is very popular with consumers, but its high moisture content (50% ~ 60%), easy to return to normal temperature and spoilage. With the development of food processing technology, the shelf-life of fresh-keeping wet rice noodles currently produced in industry can reach three months. When the food is consumed, there is no need for complicated cooking methods and techniques. After opening the package, rinse with boiling water to add seasoning to obtain cold flour, or add broth to make soup powder. This can be used as a convenient food for traveling, and can also be cooked in a pan. Fried rice noodles. Its processing process is as follows:
The crushed rice flour → moisture conditioning → extrusion gelatinization → extruded filaments → closed dense materials → loose powder → steamed powder → pickling → packaging → sterilization → cooling → packing → storage.
Its processing method is similar to that of straight rice noodles. In order to prevent the corruption caused by microorganisms and the aging and deterioration of starch during storage, a series of washing, squeezing and cooking processes are used to reduce the number of original bacteria of the product, and the pickling process is combined with low temperature ( 90°C) Atmospheric sterilization to prevent microbial spoilage. In order to prevent starch aging, in addition to cooking, extrusion, re-steaming process and control the moisture content of the product, it is necessary to add additives during humidity adjustment. Although no drying process is required, the processing process is still more complicated.
3, frozen fried rice noodles
The quick-frozen fried rice noodles is a new product developed on the basis of the above-mentioned production, combined with Southern characteristics of fried rice noodles. The production before freezing is the same as the straight rice noodles process, followed by frying and rapid freezing in the best flavor. to make. The product is safe, delicious, convenient, and has good storage without using any additives. When eating, simply thawed, you can eat a variety of flavored fried rice noodles. It is convenient for those consumers who like to eat rice flour but do not cook and need instant food. The processing flow is as follows:
After the crushed rice noodles → Humidification → Squeeze gelatinization → Squeeze threads → Sealed → Slug → Steamed powder → Bulk → Frying → Loading → Precooling → Quick freezing → Packaging → Frozen storage → Finished products.
Frying and freezing during processing are the key to ensure product quality. When cooking to the best flavor, the best state is preserved by freezing. Although processing does not require drying or pickling, sterilization, etc., it needs to be equipped with a cold chain, and the processing and storage costs are relatively high. In industrialized production, due to the special characteristics of fried rice noodles, such as broken bars, sticky strips, etc. Powder machinery requirements are also relatively high. At present, there is no such special equipment. Now we are using Taiwan's fried rice machine for processing. We need to further develop it.
4, convenient rice noodles
Convenient rice flour was founded in the 1980s, because it can realize continuous mechanized rice noodles production, high product yield, and has the characteristics of convenient carrying and fast consumption. It is welcomed by manufacturers and consumers and has only developed for more than ten years. The continuous development and application of process technology and additives has enabled us to produce high-quality instant rice noodles that are basically insoluble, have a low rate of broken bars, and are able to eat soup and food. The products are convenient for corrugated rice flour, convenient for rice dumplings, and convenient Pho and so on. The process flow is as follows:
Rice → Finished Milling → Washing Millet → Polishing → Dehydration → Stirring Steaming → Extrusion → Squeezing → Re-steaming → Cutting → Drying → Packaging → Product Through high-temperature stirring, mechanical extrusion, and re-steaming After being fully gelatinized, it is quickly dehydrated and dried to maintain a high degree of gelatinization, and it can be rehydrated for 5 minutes to 8 minutes.
A convenient seasoning rice noodles has been developed, and seasonings are added when the steaming powder is stirred to obtain a convenient flavored rice flour.
1, straight rice noodles
Straight rice noodles are made from pure rice and processed by processes such as gelatinization, molding and drying. There is production in almost villages and villages in the South of China, and it is a staple food for people in this area. Due to different eating habits in different regions, there are thick strips, middle strips, and thin strips. There are two types of wet and dry methods in the production process. The wet method is a typical traditional production method. After the rice is refined, squeezed, and dried The process of processing into rice flour, because of its large amount of water used in processing, starch loss, production rate is low, and time-consuming, although its product taste good, but not conducive to industrial production. Now straight rice noodles production enterprises use dry production, and the process flow is as follows:
Crushed rice flour → moisture conditioning → squeezed gelatinization → extruded wire → closed → loose powder → steamed powder → loose powder → dry → cut → packaging → finished product The refined straight rice noodles produced by the above process are lubricated and transparent, with certain toughness , flexibility, and good cooking, equipment investment and less rapid development in recent years has become a hot spot for investment in the food industry. However, the processing cycle is long, high-quality rice flour takes 2 days to 3 days, labor intensity is large, and it must be cooked and then washed with cold water to dry before cooking. It is still inconvenient for some families.
2, fresh rice noodles
Wet rice flour is also a big product in traditional rice flour, such as wet flour, pho, and so on. It has always been hand-made and is sold in the form of freshly-sold vegetables. It can be used for soup, food, or salad when it is eaten. Its color is white and transparent and its taste is good. Smooth and resilient, it is very popular with consumers, but its high moisture content (50% ~ 60%), easy to return to normal temperature and spoilage. With the development of food processing technology, the shelf-life of fresh-keeping wet rice noodles currently produced in industry can reach three months. When the food is consumed, there is no need for complicated cooking methods and techniques. After opening the package, rinse with boiling water to add seasoning to obtain cold flour, or add broth to make soup powder. This can be used as a convenient food for traveling, and can also be cooked in a pan. Fried rice noodles. Its processing process is as follows:
The crushed rice flour → moisture conditioning → extrusion gelatinization → extruded filaments → closed dense materials → loose powder → steamed powder → pickling → packaging → sterilization → cooling → packing → storage.
Its processing method is similar to that of straight rice noodles. In order to prevent the corruption caused by microorganisms and the aging and deterioration of starch during storage, a series of washing, squeezing and cooking processes are used to reduce the number of original bacteria of the product, and the pickling process is combined with low temperature ( 90°C) Atmospheric sterilization to prevent microbial spoilage. In order to prevent starch aging, in addition to cooking, extrusion, re-steaming process and control the moisture content of the product, it is necessary to add additives during humidity adjustment. Although no drying process is required, the processing process is still more complicated.
3, frozen fried rice noodles
The quick-frozen fried rice noodles is a new product developed on the basis of the above-mentioned production, combined with Southern characteristics of fried rice noodles. The production before freezing is the same as the straight rice noodles process, followed by frying and rapid freezing in the best flavor. to make. The product is safe, delicious, convenient, and has good storage without using any additives. When eating, simply thawed, you can eat a variety of flavored fried rice noodles. It is convenient for those consumers who like to eat rice flour but do not cook and need instant food. The processing flow is as follows:
After the crushed rice noodles → Humidification → Squeeze gelatinization → Squeeze threads → Sealed → Slug → Steamed powder → Bulk → Frying → Loading → Precooling → Quick freezing → Packaging → Frozen storage → Finished products.
Frying and freezing during processing are the key to ensure product quality. When cooking to the best flavor, the best state is preserved by freezing. Although processing does not require drying or pickling, sterilization, etc., it needs to be equipped with a cold chain, and the processing and storage costs are relatively high. In industrialized production, due to the special characteristics of fried rice noodles, such as broken bars, sticky strips, etc. Powder machinery requirements are also relatively high. At present, there is no such special equipment. Now we are using Taiwan's fried rice machine for processing. We need to further develop it.
4, convenient rice noodles
Convenient rice flour was founded in the 1980s, because it can realize continuous mechanized rice noodles production, high product yield, and has the characteristics of convenient carrying and fast consumption. It is welcomed by manufacturers and consumers and has only developed for more than ten years. The continuous development and application of process technology and additives has enabled us to produce high-quality instant rice noodles that are basically insoluble, have a low rate of broken bars, and are able to eat soup and food. The products are convenient for corrugated rice flour, convenient for rice dumplings, and convenient Pho and so on. The process flow is as follows:
Rice → Finished Milling → Washing Millet → Polishing → Dehydration → Stirring Steaming → Extrusion → Squeezing → Re-steaming → Cutting → Drying → Packaging → Product Through high-temperature stirring, mechanical extrusion, and re-steaming After being fully gelatinized, it is quickly dehydrated and dried to maintain a high degree of gelatinization, and it can be rehydrated for 5 minutes to 8 minutes.
A convenient seasoning rice noodles has been developed, and seasonings are added when the steaming powder is stirred to obtain a convenient flavored rice flour.
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