Proportioning principle: The longer the aging period in old rice, the greater the proportion of new rice. Under normal circumstances, take early indica rice with aging period of two years as an example, and it should be matched with 60% old rice and 40% new rice. The processing accuracy of the selected rice should be above the national standard. If this is not possible, the rice should be ground. At the same time, we can consider adding different proportions of corn starch, potato starch, banana starch, horseshoe powder and so on. Improving the quality of seafood powder is just like producing seafood powder. The general addition ratio is: corn starch 5%, potato starch 2%, banana taro starch 2%, water chestnut powder 1%.
2. The steamer is too short, resulting in short steaming time; Unreasonable steam distribution leads to unsmooth powder surface; The machine can't adjust the speed, which leads to over-cooked rice noodles; Powder sticking on the tool leads to irregular powder, which affects efficiency; The model of the refiner is wrong, and the polished rice slurry is not fine enough, which leads to the rough and fragile river flour and no toughness.
3. Food additives such as rice flour improver can be used;
The improver is made of modified starch and various edible gums. Mainly used in rice noodles, rice noodles, rice noodles, vermicelli, vermicelli and other products. It can make starch particles and protein combine with each other, disperse and penetrate into the protein reticular structure, and has excellent water retention and short rehydration time. It can make rice noodles resistant to boiling, soaking, soup mixing and continuous strips, and the surface of rice noodles is smooth and delicate, and it is not easy to break.
4. Preservatives should be added when the weather exceeds 18 degrees. The boiler is cleaned every 7 days. Powder should be dry, moisture should be sour, and boiler should be sour without flushing and ventilation. Oil salad oil and vegetable oil are used together.