阅读说明：本技术 一种调制螺蛳米粉及其生产工艺 (Mixed snail rice noodles and production process thereof ) 是由 姚汉霖 于 2019-01-04 设计创作，主要内容包括：本发明公开了一种调制螺蛳米粉及其生产工艺,涉及螺蛳粉领域,所述调制螺蛳米粉由大米粉50％、玉米粉35％、小麦淀粉15％和5％螺蛳肉粉末组成。通过在泡米时使用米含水量为33％-35％,从而可以有效的控制了泡米时米吸收的水分,从而在泡米时就控制好复水率,在混合搅拌时使用真空搅拌,搅拌更加的均匀,同时湿度从高到低,再从低到高,从而有效的防止粉直接干化,有效的保持米粉的复水率,在烘干时温度从低到高,再从高到低,湿度逐渐变低,风速从小到大,再从大到小,从而可以在干燥的粉的同时,又不会瞬间使米粉硬化,通过温度和风速的控制,从而使得米粉的内部比较疏松,从而可以很好的提高粉的复水率,在食用时可以快速的煮熟。(The invention discloses a modulated spiral shell rice flour and a production process thereof, and relates to the field of spiral shell rice flour, wherein the modulated spiral shell rice flour consists of 50% of rice flour, 35% of corn flour, 15% of wheat starch and 5% of spiral shell meat powder. The water content of rice is 33% -35% when rice is soaked, so that the water absorbed by the rice can be effectively controlled when the rice is soaked, the rehydration rate is controlled when the rice is soaked, vacuum stirring is used during mixing and stirring, stirring is more uniform, meanwhile, the humidity is from high to low and then from low to high, so that direct drying of the rice flour is effectively prevented, the rehydration rate of the rice flour is effectively maintained, the temperature is from low to high during drying, then from high to low, the humidity gradually becomes lower, the wind speed is from small to large and then from large to small, so that the rice flour cannot be instantly hardened while the rice flour is dried, and the interior of the rice flour is looser through the control of the temperature and the wind speed, so that the rehydration rate of the rice flour can be well improved, and the rice flour can be quickly cooked when the rice flour is eaten.)

1. The prepared snail rice flour is characterized by consisting of 50% of rice flour, 35% of corn flour, 15% of wheat starch and 5% of snail meat powder.

2. The production process for preparing the snails rice noodles according to the claim 1, is characterized in that: the production process comprises the following steps:

step 1: lifting the rice to a rice distribution machine by using a spiral lifting machine, and distributing the rice into a rice washing and soaking tank by using the rice distribution machine for soaking;

step 2: filtering sand from the soaked rice through a sand removing device, and conveying the filtered rice to a cleaning tank for secondary cleaning;

and step 3: conveying the cleaned rice to a micro-pulverizer for pulverizing, conveying the pulverized rice to a stirrer, adding corn flour, wheat starch and snail meat powder, and mixing and stirring;

and 4, step 4: performing first curing on the mixed powder to obtain a primary cured raw material, performing second curing on the primary cured raw material, and extruding threads at the same time;

and 5: aging the extruded rice noodles in a plurality of aging areas with different temperatures and humidity, and simultaneously aging;

step 6: putting the aged rice noodles into a plurality of drying areas with different temperature, humidity and wind speed for drying treatment to obtain dried rice noodles of the spiral shell rice noodles;

and 7: and cutting the dried snail rice noodles according to the size, and packaging to finish the preparation.

3. The production process for preparing the snails rice noodles according to the claim 1, is characterized in that: the water content of the rice soaked in the step 1 is 33% -35%, and the time is 4-8 hours.

4. The production process for preparing the snails rice noodles according to the claim 1, is characterized in that: the mixing and stirring in the step 3 is vacuum mixing and stirring.

5. The production process for preparing the snails rice noodles according to the claim 1, is characterized in that: in the step 4, the first curing is performed at a temperature of 100-110 ℃ by using high-temperature steam, and the second curing is performed at a temperature of 110-120 ℃ by using high-temperature steam for extrusion curing.

6. The production process for preparing the snails rice noodles according to the claim 1, is characterized in that: in the step 5, the temperature of the aging area is 40-50 ℃, and the humidity is 50-80%.

7. The production process for preparing the rice noodles with the snails according to the claim 6, is characterized in that: in the step 5, the number of the aging areas is 4, the temperature of the first aging area is 43 degrees +/-3 degrees, the humidity is 65-70 percent, the temperature of the second aging area is 43 degrees +/-3 degrees, the humidity is 70-80 percent, the temperature of the third aging area is 48 degrees +/-2 degrees, the humidity is 65-70 percent, and the temperature of the fourth aging area is 43 degrees +/-3 degrees, and the humidity is 50-60 percent.

8. The production process for preparing the snails rice noodles according to the claim 1, is characterized in that: and 6, gradually reducing the humidity from low to high and then from high to low in the temperature of the drying area, and gradually reducing the wind speed from low to high and then from high to low.

9. The production process for preparing the snails rice noodles according to the claim 1, is characterized in that: in the step 6, the number of the drying zones is 5, the temperature of the first drying zone is normal temperature, the humidity is 60% -65%, the wind speed is 1 × wind speed base (the wind speed base is a known value), the temperature of the second drying zone is 40 ° -50 °, the humidity is 55% -60%, the wind speed is 0.9 × wind speed base (the wind speed base is a known value), the temperature of the third drying zone is 60 ° -65 °, the humidity is 50% -55%, the wind speed is 0.7 × wind speed base (the wind speed base is a known value), the temperature of the fourth drying zone is 40 ° -50 °, the humidity is 45% -50%, the wind speed is 0.8 × wind speed base (the wind speed base is a known value), the temperature of the fifth drying zone is 30 ° -40 °, the humidity is 20% -40%, the wind speed is 1 × wind speed base, and the wind speed base is a known value.

Technical Field

The invention relates to a preparation process of dried rice noodles with snails, in particular to prepared rice noodles with snails and a production process thereof.

Background

The Guangxi Liuzhou snail powder is a famous snack in China, and the unique fresh and fragrant taste of the Guangxi Liuzhou snail powder is popular with many people. Before eating, the dried rice flour of the snail rice noodles needs to be soaked in clear water for 1-2 hours and then boiled for 10 minutes, if the dried rice flour of the snail rice noodles is directly boiled in water, the rice noodles are difficult to be thoroughly boiled, the rice noodles are generally boiled for 15 minutes, and even if the rice noodles are boiled in boiled water for more than 10 minutes, the rice noodles can not be thoroughly boiled. The snail rice noodles are popular with people in recent years, so that the snail rice noodles slowly enter dining tables of people.

The snail rice noodles belong to a commodity which is eaten quickly, but the prior art for preparing the dried rice noodles of the snail rice noodles is laggard and all made by the traditional method. The conventional dried rice noodles for snail rice noodles needs a very long time for cooking, so that the requirement of people for eating quickly is influenced, and the conventional dried rice noodles for snail rice noodles of 1.5 mm need to be cooked for more than 15 minutes by using 100-degree boiled water before being eaten, need a long cooking time and cannot meet the requirement of people.

The invention content is as follows:

the invention discloses a prepared snail rice flour and a production process thereof, and solves the technical problems that the conventional snail dry rice flour needs to be cooked for a long time and cannot be quickly eaten by people. .

The invention is realized by the following technical scheme.

A modulated snail rice flour is composed of rice flour 50%, corn flour 35%, wheat starch 15% and snail meat powder 5%.

Further, the production process comprises the following steps:

step 1: lifting the rice to a rice distribution machine by using a spiral lifting machine, and distributing the rice into a rice washing and soaking tank by using the rice distribution machine for soaking;

step 2: filtering sand from the soaked rice through a sand removing device, and conveying the filtered rice to a cleaning tank for secondary cleaning;

and step 3: conveying the cleaned rice to a micro-pulverizer for pulverizing, conveying the pulverized rice to a stirrer, adding corn flour, wheat starch and snail meat powder, and mixing and stirring;

and 4, step 4: performing first curing on the mixed powder to obtain a primary cured raw material, performing second curing on the primary cured raw material, and extruding threads at the same time;

and 5: aging the extruded rice noodles in a plurality of aging areas with different temperatures and humidity, and simultaneously aging;

step 6: putting the aged rice noodles into a plurality of drying areas with different temperature, humidity and wind speed for drying treatment to obtain dried rice noodles of the spiral shell rice noodles;

and 7: and cutting the dried snail rice noodles according to the size, and packaging to finish the preparation.

Further, the water content of the rice in the soaked rice in the step 1 is 33% -35%, and the time is 4-8 hours.

Further, the mixing and stirring in the step 3 is vacuum mixing and stirring.

Further, in the step 4, the temperature of the first curing is 100-110 degrees, high-temperature steam is used for curing, and the temperature of the second curing is 110-120 degrees, and high-temperature steam is used for extrusion curing.

Further, the temperature of the aging area in the step 5 is 40-50 ℃, and the humidity is 50-80%.

Further, in the step 5, the number of the aging areas is 4, the temperature of the first aging area is 43 degrees +/-3 degrees, the humidity is 65-70%, the temperature of the second aging area is 43 degrees +/-3 degrees, the humidity is 70-80%, the temperature of the third aging area is 48 degrees +/-2 degrees, the humidity is 65-70%, the temperature of the fourth aging area is 43 degrees +/-3 degrees, and the humidity is 50-60%.

Further, the temperature of the drying area in the step 6 is gradually lowered from low to high and then from high to low, and the wind speed is gradually increased from low to high and then increased to low.

Further, in the step 6, the number of the drying zones is 5, the temperature of the first drying zone is normal temperature, the humidity is 60% to 65%, the wind speed is 1 × the wind speed base (the wind speed base is a known value), the temperature of the second drying zone is 40 ° to 50 °, the humidity is 55% to 60%, the wind speed is 0.9 × the wind speed base (the wind speed base is a known value), the temperature of the third drying zone is 60 ° to 65 °, the humidity is 50% to 55%, the wind speed is 0.7 × the wind speed base (the wind speed base is a known value), the temperature of the fourth drying zone is 40 ° to 50 °, the humidity is 45% to 50%, the wind speed is 0.8 × the wind speed base (the wind speed base is a known value), the temperature of the fifth drying zone is 30 ° to 40 °, the humidity is 20% to 40%, and the wind speed base (the wind speed is a known value).

Compared with the prior art, the invention has the advantages or effects that:

the invention can effectively control the water absorbed by the rice when the rice is soaked by using the water content of the rice of 33-35 percent when the rice is soaked, thereby controlling the rehydration rate when the rice is soaked, uses vacuum stirring when mixing and stirring, the stirring is more uniform, the rice can be slowly cured compared with the traditional curing by secondary curing, the rehydration rate can be well controlled, the generation of bacterial colonies and mould can be well controlled by using the temperature of 40-50 degrees in the aging process, meanwhile, the humidity is gradually reduced from high to low and then from low to high, thereby effectively preventing the direct drying of the rice flour, effectively keeping the rehydration rate of the rice flour, and the temperature is gradually increased and then from high to low, the humidity is gradually reduced, the wind speed is gradually increased and then decreased, thereby, the instant hardening of the rice flour can be avoided when the dried rice flour is realized, and the temperature and the wind speed are controlled, therefore, the interior of the rice flour is loose, the rehydration rate of the rice flour can be well improved, and the rice flour can be quickly cooked when being eaten.

Detailed Description

The present invention will be further described with reference to the following examples.