How To Manufacture Rice Noodles?
2019-01-29
Rice noodles are very popular in many countries, and we always buy rice noodles from market, but do you know how to manufacture rice noodles by factory?
How to manufacture rice noodles?
washing rice - soaking - grinding - steaming - cutting - cooling
1. Washing rice
The purpose of washing rice is to remove the powder and impurities on the surface of the rice, so that the rice grains are clean and hygienic to ensure the quality of the products. The cleaner the rice is washed, the better the quality of the processed rice noodles.
2. Soaking
The purpose of soaking is to make the rice fully absorb moisture to expand and soften, and it is easy to refine. During the soaking process, soluble proteins and sugars ooze out, and the structure becomes loose, which is beneficial to amylose exudation and improve the quality of rice noodles. The soaking time is usually 2~6 hours. The specific length of time should be determined according to the variety of rice, temperature and water temperature.
3. Grinding
Grinding is the mixing of the soaked rice, adding water, and grinding into a flowable paste-like rice slurry. The water content of the slurry is 50~60%. It is best to pass through 100 mesh sieve, the finer the rice milk, the better.
4. Mixing
In mechanized production, because of the short time and the limited amount of amylose exudate, it would affect the toughness of the finished product. The method of starch preparation could be adopted to further improve the texture of rice noodles. Mixing pulp is to take a part of the ground rice milk and add 2~4 times of water, and then in the boiling water heating stirring for about 30 minutes, make it fully gelatinized, and then slowly add the raw pulp cooked pulp, mixing evenly.
5. Steaming
First check whether the sizing device is operating normally, and adjust the sizing flow rate and the sizing speed. The steaming time should be appropriate, the time is too short, and the temperature is too low, then the rice noodles are not fully mature and fragile; if the temperature is too high, it will cause excessive gelatinization and the surface will produce paste.
6. Cutting
Cutting is to cut the mature rice noodles through the rolling cutter automatically, and the standard width is 0.8 cm, which can also be adjusted according to actual needs. The machine is equipped with an automatic oiling device to prevent sticking of the knife and improve the product finish. During the production process of rice noodles, it should be noted that the oil quantity and oiling of the edible oil are normal. The rice noodles with fresh cut are still hot and sticky, so they need to be cooled by the assembled fan and collected after cooling.
The above is the manufacture process of rice noodles, hope it can help you understand the question “how to manufacture rice noodles”
How to manufacture rice noodles?
washing rice - soaking - grinding - steaming - cutting - cooling
1. Washing rice
The purpose of washing rice is to remove the powder and impurities on the surface of the rice, so that the rice grains are clean and hygienic to ensure the quality of the products. The cleaner the rice is washed, the better the quality of the processed rice noodles.
2. Soaking
The purpose of soaking is to make the rice fully absorb moisture to expand and soften, and it is easy to refine. During the soaking process, soluble proteins and sugars ooze out, and the structure becomes loose, which is beneficial to amylose exudation and improve the quality of rice noodles. The soaking time is usually 2~6 hours. The specific length of time should be determined according to the variety of rice, temperature and water temperature.
3. Grinding
Grinding is the mixing of the soaked rice, adding water, and grinding into a flowable paste-like rice slurry. The water content of the slurry is 50~60%. It is best to pass through 100 mesh sieve, the finer the rice milk, the better.
4. Mixing
In mechanized production, because of the short time and the limited amount of amylose exudate, it would affect the toughness of the finished product. The method of starch preparation could be adopted to further improve the texture of rice noodles. Mixing pulp is to take a part of the ground rice milk and add 2~4 times of water, and then in the boiling water heating stirring for about 30 minutes, make it fully gelatinized, and then slowly add the raw pulp cooked pulp, mixing evenly.
5. Steaming
First check whether the sizing device is operating normally, and adjust the sizing flow rate and the sizing speed. The steaming time should be appropriate, the time is too short, and the temperature is too low, then the rice noodles are not fully mature and fragile; if the temperature is too high, it will cause excessive gelatinization and the surface will produce paste.
6. Cutting
Cutting is to cut the mature rice noodles through the rolling cutter automatically, and the standard width is 0.8 cm, which can also be adjusted according to actual needs. The machine is equipped with an automatic oiling device to prevent sticking of the knife and improve the product finish. During the production process of rice noodles, it should be noted that the oil quantity and oiling of the edible oil are normal. The rice noodles with fresh cut are still hot and sticky, so they need to be cooled by the assembled fan and collected after cooling.
The above is the manufacture process of rice noodles, hope it can help you understand the question “how to manufacture rice noodles”
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