阅读说明：本技术 一种生榨米粉的制作方法 (Method for making raw pressed rice noodles ) 是由 黄文功 于 2020-06-19 设计创作，主要内容包括：本发明公开了一种生榨米粉的制作方法,具体步骤为:选米、洗米、发酵、沥干、磨浆、压榨脱水、粉碎、加入木薯淀粉或玉米淀粉、挤团、煮团、搅拌、榨粉和煮粉。本发明可以将生榨米粉的发酵过程由不可控的方式转变为可控的方式,可以精准控制发酵后生榨米粉的酸馊程度,并减少发酵过程中产生的霉菌。提高了生榨米粉口感的丰富程度,并提高了食品的安全性。本发明还在生榨米粉中添加了木薯淀粉或玉米淀粉,增加米粉的凝胶效果,提高米粉韧性,使米粉柔软、洁白,提高产品的品相。本发明提供了明确的规范化的技术方案,可以进行批量化的工业生产。(The invention discloses a method for preparing raw pressed rice noodles, which comprises the following specific steps of selecting rice, washing the rice, fermenting, draining, grinding into thick liquid, squeezing and dehydrating, crushing, adding cassava starch or corn starch, extruding into balls, cooking into balls, stirring, pressing into powder and cooking into powder. The fermentation process of the raw rice flour can be changed from an uncontrollable mode to a controllable mode, the sour and rancid degree of the fermented raw rice flour can be accurately controlled, and mold generated in the fermentation process is reduced. Improves the richness of the taste of the raw rice noodles and improves the safety of food. The cassava starch or corn starch is added into the raw squeezed rice flour, so that the gelling effect of the rice flour is improved, the toughness of the rice flour is improved, the rice flour is soft and white, and the appearance of the product is improved. The invention provides a clear and standardized technical scheme, and can be used for batch industrial production.)

1. A method for making raw pressed rice noodles is characterized by comprising the following steps:

s1, selecting rice, namely selecting long-shaped rice aged for 0.5-1.5 years;

s2, washing rice, repeatedly washing the rice until the washed water is transparent, and removing yellow and discolored rice grains;

s3, fermenting, namely putting the washed rice into a container, adding water, lactic acid bacteria powder and yeast powder, fully mixing, and putting into a constant temperature box for fermenting, wherein the dosage ratio of the rice, the lactic acid bacteria powder and the yeast powder is 900-;

s4, draining, washing the rice water of the fermented rice, and draining the rice;

s5, grinding the rice milk, namely grinding the rice milk by using a stone disc grinder, and filling the ground rice milk into a cloth bag;

s6, squeezing and dehydrating, tying the cloth bag containing the rice milk, and squeezing the rice milk in the cloth bag into a bulk dry rice flour state by a squeezing method;

s7, crushing, namely crushing and scattering dry rice flour which is extruded into a ball shape in a cloth bag;

s8, adding cassava starch or corn starch, and uniformly mixing with the broken rice flour; the addition amount of the cassava starch or the corn starch is 10 percent of the weight of the rice;

s9, extruding a dough, namely mixing the rice flour mixed with the cassava starch or the corn starch with water, and kneading the rice flour into a dough;

s10, cooking rice balls, boiling water with strong fire, putting the rice balls into rolling water, cooking until the rice balls float upwards, and cooking with slow fire for 10-20 minutes to enable the thickness of a cooked layer of the rice balls to be 2-3 cm;

s11, stirring, fishing out the rice flour dough obtained in the S10, cutting after the rice flour dough is placed to be warm and cool, adding cold water and stirring to be pasty;

s12, pressing powder, namely filling the prepared pasty rice flour into a powder pressing cylinder with fine holes, and pressing the rice flour paste into a water rolling pot;

s13, cooking the rice flour, boiling the rice flour extruded into the pot for 20-40 seconds in boiling water, and fishing out to finish the preparation of the raw pressed rice flour.

2. The method of manufacturing raw rice noodle as claimed in claim 1, wherein the refining in S5 is performed by grinding the rice milk until the rice milk is not grainy when rolled by hand, and if the rice milk is grainy, the refining accuracy of the stone disc refiner is adjusted to repeat refining.

3. The method of claim 1, wherein the rice dough in S9 has a diameter of 12-19 cm.

4. The method of claim 1, wherein the step of stirring in step S11 is performed by a stirrer, the rice flour dough is cut, the rice flour dough is pre-stirred by the stirrer, the rice flour dough is broken, and then the rice flour dough is repeatedly stirred into a paste by adding cold water.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for making raw pressed rice noodles.

Background

The raw pressed rice noodles are common local flavor snacks in south China, and are famous for being soft, smooth and fragrant, and having distinctive acidity. The sour taste of the raw squeezed rice flour is not added by vinegar, but is obtained by fermenting rice in the manufacturing process of the rice flour. The rancidy of rice flour and its rancidy degree are important indexes for determining the quality of raw rice flour.

The existing technology for preparing raw rice-flour noodles is handed over by the elder people, and adopts the traditional method: early long-grained nonglutinous rice is used as a raw material, soaked in water for fermentation for 4 to 6 days, ground into rice milk, filtered to remove water, kneaded into rice balls, cooked in rolling water to form semi-cooked rice balls, mixed with a small amount of water and stirred into rice paste, and the rice paste is squeezed into rolling water by a fine-meshed flour squeezing device to prepare rice flour.

However, the prior art for preparing raw pressed rice noodles has the following defects:

1. the fermentation time is uncertain. When the existing raw rice pressed powder is fermented, the raw rice pressed powder is usually exposed to the external environment for fermentation, so that the influence of the external weather conditions is large, and the fermentation time needs to be judged by the personal experience of a maker. For example, the fermentation time in summer is three days to four days; fermenting for three days at hot temperature (above 35 deg.C); fermenting for four days in rainy and shady and cool days; the fermentation time in the month of forty, fifty or november is four days; in winter, the fermentation time can be as long as five to six days. Moreover, the whole fermentation time needs to be judged by the experience of people, the soaking and fermentation time is too long, and the appearance and the taste of the rice flour are affected by the rice easily generating mould; the soaking fermentation time is too short, the adhesion degree of the rice flour is not enough, the rice flour is easy to break, and long and thin rice flour strips cannot be formed.

2. The taste of the raw pressed rice noodles is not easy to control. Raw pressed rice flour is favored in the south because of the acid swishing of the rice flour by fermentation during the manufacturing process. However, in the traditional fermentation process, the souring degree of rice flour is not easy to control, and the preference of different consumers on the souring degree is difficult to satisfy.

3. The food sanitation and safety of the raw rice-flour noodles are not easy to control. The raw rice flour is prepared by a fermentation method, two probiotics, namely lactobacillus and saccharomycetes, are mainly generated in the fermentation process, but the fermented rice can generate mould along with the lengthening of the fermentation time, so that the rice grains turn black, the prepared rice flour can also turn black and dim, the product quality is influenced, and meanwhile, the rice flour brings great food safety hidden danger to consumers.

4. The traditional method for preparing the raw pressed rice noodles is not beneficial to industrialized mass production. The traditional fermentation process of raw pressed rice noodles is to judge whether the rice noodles are fermented or not by the experience of people, and is only suitable for small-amount workshop-type production.

Therefore, a method for manufacturing raw rice flour is needed in the market, which can easily control the souring degree of raw rice flour and can realize rapid large-scale industrial production.

Disclosure of Invention

The invention aims to overcome the problems and provides a method for making raw pressed rice noodles. In order to achieve the purpose, the invention adopts the following technical scheme:

a method for making raw pressed rice noodles comprises the following steps:

s1, selecting rice, namely selecting long-shaped rice aged for 0.5-1.5 years;

s2, washing rice, repeatedly washing the rice until the washed water is transparent, and removing yellow and discolored rice grains;

s3, fermenting, namely putting the washed rice into a container, adding water, lactic acid bacteria powder and yeast powder, fully mixing, and putting into a constant temperature box for fermenting, wherein the dosage ratio of the rice, the lactic acid bacteria powder and the yeast powder is 900-;

s4, draining, washing the rice water of the fermented rice, and draining the rice;

s5, grinding the rice milk, namely grinding the rice milk by using a stone disc grinder, and filling the ground rice milk into a cloth bag;

s6, squeezing and dehydrating, tying the cloth bag containing the rice milk, and squeezing the rice milk in the cloth bag into a bulk dry rice flour state by a squeezing method;

s7, crushing, namely crushing and scattering dry rice flour which is extruded into a ball shape in a cloth bag;

s8, adding cassava starch or corn starch, and uniformly mixing with the broken rice flour; the addition amount of the cassava starch or the corn starch is 10 percent of the weight of the rice;

s9, extruding a dough, namely mixing the rice flour mixed with the cassava starch or the corn starch with water, and kneading the rice flour into a dough;

s10, cooking rice balls, boiling water with strong fire, putting the rice balls into rolling water, cooking until the rice balls float upwards, and cooking with slow fire for 10-20 minutes to enable the thickness of a cooked layer of the rice balls to be 2-3 cm;

s11, stirring, fishing out the rice flour dough obtained in the S10, cutting after the rice flour dough is placed to be warm and cool, adding cold water and stirring to be pasty;

s12, pressing powder, namely filling the prepared pasty rice flour into a powder pressing cylinder with fine holes, and pressing the rice flour paste into a water rolling pot;

s13, cooking the rice flour, boiling the rice flour extruded into the pot for 20-40 seconds in boiling water, and fishing out to finish the preparation of the raw pressed rice flour.

As an improvement, in the refining in S5, the rice milk is ground until the rice milk is rolled by hand, and if the rice milk is rolled by hand, the refining precision of the stone disc refiner is adjusted to repeat refining.

As an improvement, the diameter of the rice flour dough in S9 is 12-19 cm.

In the modification, in S11, the stirring is performed by using a stirrer, and after the rice flour dough is cut, the rice flour dough is pre-stirred by using the stirrer, the rice flour dough is broken, and then, cold water is added to the rice flour dough and the stirring is repeated until the rice flour dough is pasty.

The invention has the advantages that:

1. the invention controls the fermentation temperature and the fermentation time by a constant temperature technology, and effectively controls the sour and rancid taste of the rice flour so as to adapt to taste preferences of different people.

2. In the process of fermenting the rice flour, fermentation probiotics such as lactic acid bacteria and saccharomycetes are added, so that the fermentation time is shortened, the growth of mould in the fermentation process is inhibited, the safety of food is improved, and the sanitation and safety of the food are ensured.

3. Compared with the prior fermentation technology, the method has the advantages that the fermentation temperature is increased, the fermentation time is shortened, the ash content in the rice starch is reduced, the whiteness of the rice flour is improved, and the product quality is improved.

4. In the process of making the rice flour, the tapioca starch or corn starch is added, so that the content of amylopectin in the rice flour is increased, the gelling effect of the starch is improved, and the toughness of the rice flour is improved.

5. Compared with the traditional method for making raw pressed rice noodles judged by manual experience, the method provided by the invention can be used for industrial production, and large-scale market popularization is realized while the flavor and quality of the rice noodles are ensured.

Detailed Description

The present invention will be described in detail and specifically with reference to the following examples so as to facilitate the understanding of the present invention, but the following examples do not limit the scope of the present invention.