After screening the white rice, wash it with a laundry basket and soak it in water for 20~30 minutes. It is easy to ferment in summer and should be shortened to 20 minutes. Soaking rice should be broken by hand twisting and wet, and the endosperm layer should be soaked, then the water should be drained.
The soaked rice is ground into fine powder by a pulverizer, and infiltrated into the remaining powder head of the shift operation as a powder mother, mixed and stirred evenly, and the moisture content is controlled within 20%. Then pour it into a powder mixing bucket or a large pottery basin, and keep turning and kneading it with both hands to make it into a powder ball. The amount of water added should not be too much, and the degree is that the hand is not loose. The more uniform and soft the dough is, the better the dried powder will be.
Initial pressure steaming: put the dough on a powder dryer and press out coarse powder strips with a sieve plate of 10 mm, which is called blank powder. The length of the blank is about 7 cm, and it can automatically follow the strip. If the powder blank is too long, it means that the water content is too high; If the secondary cracks fail, it means that it is too dry and should be adjusted in time. When the pressed powder blank enters the retort, it is best to let it scatter naturally. You can pat the edge of the retort by hand and gently pat the surface flat without squeezing. After the retort, the powder is carried to the pot and steamed in time. Pay attention to the following four points when steaming:
The distance from the bottom of retort to the bottom of retort should be15 ~ 20cm to prevent boiling water from touching the powder at the bottom of retort;
Before the powder is put on the retort, the pot must not boil, and the steam can only rise;
When steaming, ensure that the gas is fast, full, fierce, stressful and energetic;
The steamed product does not need to be covered, and the gas is fully steamed. However, it is necessary to master the temperature, and the color is not white when it is overcooked, and it is easy to break when it is not ripe. Usually, after the material is exposed to the atmosphere, it can be steamed for another 5 minutes.
After the powder is steamed and cooled a little, it is sent to a powder dryer for shredding. According to the required specifications of the product, it is equipped with an appropriate sieve plate. After feeding, press it repeatedly and continuously twice, which makes the vermicelli softer. Conditional units had better install two powder dryers. The first outlet hole is larger, and the second outlet hole is smaller. One is high, the other is low, and the high outlet is aimed at the low inlet, so that the wire pressing has continuity.
The dried powder after leaving the machine can be blown by a fan aimed at the outlet until it does not stick to hands, and cut at a length of 1.5 meters. Tear it off immediately and straighten it out to avoid caking and bending. Then hang it with small bamboo poles to dry, or put it on the powder fence to dry. Another way is to wrap the dried powder in linen to keep the humidity, send it into the water while it is hot to make it loose, and then put it on a hedge to dry.
The exposure of dried rice noodles requires a good grasp of the climate. Autumn and winter are dry and breezy, which is the best climate for drying dried rice noodles. The high temperature of the scorching sun in summer is not suitable for drying powder, otherwise the rice noodles are not tough.
When drying equipment is used instead of drying, the drying temperature is generally controlled within 80℃, and drying is carried out according to the drying steps of "low temperature preheating, medium temperature sweating, high temperature water collection, medium temperature setting and low temperature reduction". Instead of drying in the sun, the dryer can not only avoid climate restrictions, but also avoid and reduce the sand content in dried rice noodles, so as to make the quality better.