Processing method of traditional craft rice flour

Among the foods processed with rice as raw material, rice flour is one of the main products, and it is an enduring traditional food, which has been continuously developed and updated. Now it has developed from a traditional local flavor food to an industrialized product. The processing technology of straight rice flour, instant rice flour, quick-frozen prepared rice flour and fresh-keeping wet rice flour is briefly described as follows:

1, straight rice noodles

Straight rice noodles are made of pure rice by gelatinization, molding and drying. Almost every village in southern China has production, which is the staple food of people in this area. Because of the different eating habits in different places, there are thick strips, medium strips and thin strips, and the production methods are dry and wet. Wet process is a typical traditional production method. After grinding, squeezing and filtering, rice is processed into rice flour through multiple processes. Because of the large water consumption, large starch loss, low yield and long time consumption in its processing. Although its product tastes good, it is not conducive to industrial production. At present, straight rice noodle production enterprises mostly adopt dry production, and its technological process is as follows:

Grinding rice flour → conditioning → extrusion gelatinization → extruding silk → sealing → kneading → cooking → kneading → drying → cutting → packaging → finished product The refined straight rice flour produced by the above processes is smooth and transparent, with certain toughness and elasticity, good cooking performance and less equipment investment. It has developed rapidly in recent years and has become a hot investment spot in the food industry. However, its processing cycle is long, and it takes 2 ~ 3 days for high-quality rice noodles, which is labor intensive. After eating, you need to boil it, then wash it with cold water and dry it before cooking, which is quite inconvenient for some families.

Step 2 keep wet rice noodles fresh

Wet rice flour is also a staple product in traditional rice flour, such as wet rice flour and river flour. It has always been handmade, and now it is sold. It can be eaten in soup, fried food or cold salad. Its color is white and transparent, and its taste is smooth and tough, which is deeply loved by consumers. However, it has a high moisture content and is prone to retrogradation and deterioration at room temperature. With the development of food processing technology, the shelf life of fresh wet rice flour produced industrially can reach three months. You don't need complicated cooking methods and skills when eating. After opening the package, you can pour it with boiling water and add seasoning to get bean jelly, or you can add broth to make soup powder, which can be used as a tourist convenience food or fried in a pot to get fried rice noodles. The processing flow is as follows:

Pulverizing rice flour → humidifying → extrusion gelatinization → extruding silk → sealing dense auxiliary materials → kneading → steaming powder → curing → packaging → sterilization → cooling → packaging → storage.

Its processing method is similar to that of straight rice noodles. In order to prevent microbial spoilage and starch deterioration during storage, a series of washing, extrusion, cooking and other processes were used to reduce the original bacteria number of the product, and the pickling process combined with low temperature and normal pressure sterilization was used to prevent microbial spoilage and deterioration. In order to prevent starch from aging, additives should be added in humidity control besides cooking, extrusion and re-steaming and controlling the moisture content of products. Although no drying process is needed, the processing technology is still complicated.

3. Quick-frozen fried rice noodles

Quick-frozen fried rice noodles is a new product developed on the basis of the above production combined with fried rice noodles with southern characteristics. Before freezing, it is made the same as straight rice noodles, and then it is fried and frozen with the best flavor and taste. The product is safe, delicious, convenient, without any additives, and has good preservation. When eating, you can eat all kinds of fried rice noodles by simply heating and thawing. Convenient for consumers who like rice noodles but can't cook and need convenient food. The processing flow is as follows:

Pulverizing rice flour → conditioning → extrusion gelatinization → extrusion → sealing → kneading → steaming → kneading → frying → loading → precooling → quick freezing → packaging → frozen storage → finished product.

Stir-frying and freezing are the keys to ensure product quality. When cooking to the best taste, the best state is preserved by freezing. Although there is no need for drying, pickling, sterilization, etc. , need to be equipped with a cold chain, processing and storage costs are relatively high. In industrial production, due to the particularity of fried rice noodles, such as broken strips and sticky strips, the requirements for frying machinery are also very high. There is no such special equipment at present. Now it is borrowed from Taiwan Province Province for fried rice machining, which needs further development.

4. Instant rice noodles

Instant rice flour was founded in 1980s, because it can realize the mechanized and continuous production of rice flour, and has the characteristics of high product yield, convenient carrying and quick eating. It is very popular with manufacturers and consumers. Only after more than ten years of development, the development and application of production equipment, technology and additives have been continuously innovated. At present, it has been able to produce high-quality instant rice noodles which are basically insoluble, low in broken strips, edible in soup and fried. Products include instant corrugated rice noodles, instant rice noodles, instant rice noodles, instant rice noodles and so on. The process flow is as follows:

Rice → fine grinding → washing and moistening rice → grinding → dehydration → stirring and steaming powder → squeezing strips → squeezing silk → steaming again → cutting → drying → packaging → fully gelatinizing the product, and then quickly dehydrating and drying to maintain a high gelatinization degree. It only needs to be rehydrated for 5-8 minutes when eating.

At present, a seasoning instant rice noodle has been developed. When the rice noodle is stirred and cooked, the seasoning is added to get a rich flavor instant rice noodle.