Rice noodles processing technology

Rice noodles are called rice noodles in Guangdong, and called line powder and flour in Guangxi. It is a linear food made from high-quality rice through fermentation, refining, filtration, steaming, extrusion, and cooking.

Rice noodles processing methods are mainly divided into two types: one is that rice is made by grinding after fermentation, commonly known as "rice glutinous rice noodles", the process is complicated, and the production cycle is long. Its characteristics are: good rice noodle bones, smooth back sweet, there is a clear fragrance of rice, but also the traditional production methods. The other is that the rice is directly put into the machine after being pulverized and extruded, and the rice is pasted and formed by the heat of friction, which is called “dry rice noodle”. Dry rice noodles are dry noodles after drying, which is convenient to carry and store. When you eat, cook it again. The dried pulp noodle is stiff, bite the mouth, and has a long line, but lacks the clear fragrance of rice. The first type of production method is still preserved in Yunnan and other places. The second type of production method is gradually popularized because it is simple and practical.

The processing plant is also the second method of production. Purchased a special rice noodle machine, making the production process basically semi-automatic.

The first step in the processing of rice noodles is Taomi. The rice making rice noodles is not an ordinary hybrid rice, but is a specialized "Chao Chao rice." Ordinary rice can not meet the long-lasting characteristics of rice noodles, but the rice can do it in the morning. All the selected rice is poured into a large rice wash pool and washed with flowing water. The cleaned rice is then transferred to a larger paved rice barley to remove excess water. Amoy rice can wait for the rice machine.

The second step is to use a broken rice machine to paste the rice into a paste. During the crushing process, an appropriate amount of water needs to be added to ensure that the rice paste to be sprayed is sufficiently viscous.

The third step is the most critical of the entire process. The rice noodle was put directly into the noodle machine, and after being heated and rubbed by the machine, the noodle was like a silk thread, and it came out of the mouth of the machine continuously. At this time, you should not stand by and use a flat bottom to pick up the noodle and slowly rotate it. The noodles will be lapped up and platters. When you reach a certain size, cut the noodle with scissors and put the noodles on the side. , and repeat the process just now. The whole process requires a fan to dissipate the heat, because the heat just emerging from the rice noodle is not sufficient to stick together.

The fourth step is to save. The shelf life of noodle strings in the summer is about a day, but it can be kept at a low temperature for one month, and it can be stored for several days at room temperature in winter. However, fresh rice noodles are the most delicious, so customers generally request fresh products. The finished product storage warehouse is equipped with a counter air conditioner, which is mainly to cool down the rice noodles in summer.

The process of processing rice noodles seems simple, but in fact there are many flaws inside. If the details of individual links are not handled properly, it may not produce qualified products.

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