Production method and formula of rice flour

Rice noodles are mainly divided into two types according to the production technology: sour rice noodles (traditional way) and dry rice noodles (self-cooking or steaming way). The traditional method is more complicated, and now most rice noodles are cooked or steamed by themselves. Self-ripening is relatively simple. Rice (preferably early indica rice, with low viscosity and waxy taste) is directly soaked, pulped, ground, extruded and self-ripened, matured in shed and sold fresh or dry. The steaming method is an improvement of the self-cooking method, and the extrusion self-cooking is changed into two processes: steaming powder, squeezing silk and steaming again. However, self-cooked or steamed rice noodles (including rice noodles) have some problems, such as poor gluten, poor cooking resistance, broken strips when cooked in the pot, no bones and muscles, worse bubble resistance and powder when soaked. Now, the energy developed by Tianxi Company has completely solved these problems. Energy is scientifically prepared according to GB2760-20 1 1, and the national industrial product production license (QS certificate for short) issued by the General Administration of Quality and Technical Supervision of Shandong Province is safe and legal. The rice flour processed by gluten source with QS certificate has smooth texture, boiling resistance, foam resistance, uninterrupted strips, turbid soup, fresh rice noodles, prolonged storage time, no shrinkage in freezing and refrigerating, crisp strips and fresh rehydration. Jin Liyuan is also suitable for sour rice noodles.