Instant rice stick processing method

• Main Author: GUANGBIN,NONG QUE
• Format: Patent
• Language: Chinese; English
• Published: 25.08.2004
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The method for processing instant rice noodle includes the following steps: washing rice, soaking, grinding it to make pulp, steaming, predrying, cutting and forming, drying and packaging to obtain the invented finished product, in which the predrying procedure adopts drum drying machine, and its drying temp. is controlled in the range of 100-250 deg.C. 一种用大米加工即食米粉的方法。该方法是将大米经洗米、浸泡、磨浆、蒸片、预干、切条成型、控干、包装等工序加工而成，其中预干是采用滚筒干燥机按下述方法进行：经蒸粉机蒸出的粉片自动引至滚筒干燥机上，通过滚筒干燥机的滚筒表面加热进行预干。滚筒干燥机温度控制在100～250℃范围。本发明具有占地面积小、生产效率高、成本低等特点。