The main raw material is cheap early indica rice. The appearance is white and bright, with low pulp spitting rate and continuous chewiness. In recent years, through the miniaturization improvement of equipment, it is more suitable for self-employed production in rural areas and small and medium-sized towns.
I. Process flow
Washing rice → moistening rice → crushing → mixing powder → squeezing silk → aging treatment → steaming again → loosening powder → drying → cutting.
→ warehousing.
Second, the main points of operation
1. Rice is washed circularly by a rice washing machine with a jet device at the bottom of the machine, so that impurities such as foam and chaff floating on the water surface cross the isolation plate on the rice washing barrel and are discharged into the sewer through the overflow pipe.
2. Generally moisten rice, soak for 0.5 hours, moisten rice 1-2 hours. However, due to the different temperature, humidity and texture of rice, the time for soaking and moistening rice should be different. Usually, rice grains can be ground gently by hand. If they can be ground into powder, there is no obvious graininess, which means that soaking rice and moistening rice meet the requirements.
3. The crushing is carried out with a hammer crusher. Usually, the aperture of the sieve is 0.6-0.8 mm. ..
4. Mix flour to increase the cooking resistance of rice noodles. 0.3% Tianxi brand rice noodle stiffening agent or Tianxi brand rice noodle boiling resistant agent can be added, and 0. 1-0.2% Tianxi brand rice noodle whitening agent can also be added to adjust the whiteness of rice noodles. In addition, 0.05-0. 1% Tianxi brand rice flour dispersant and 0.3% salad oil were added to make the extruded rice flour loose and not sticky. Due to the influence of the previous process, when the material flows through this process, the moisture will fluctuate and be unstable, and it needs to be adjusted by adding water. By stirring, water will be evenly and stably mixed in the powder. Generally, salt water should be added, but the amount of salt should not be too much, and it is appropriate to account for about 0.5% of the weight of rice. The amount of water added should be controlled to the extent that the powder can be squeezed together and dispersed when contacted, and the water content is 30%-32%.
5. Squeeze silk This is one of the most important processes in rice noodle production. In the process of wire extrusion, powder should be continuously and evenly fed. After the powder is properly cured in the curing cylinder, it will enter the screw and become vermicelli under the transportation and extrusion. The thickness of vermicelli varies from 0.6- 1.2 mm in diameter according to market demand. The vermicelli should be fully cooled by blower, and the extruded vermicelli should be uniform in thickness, transparent, bright and smooth in appearance, without white inclusions and bubbles. When the flow rate is small, the powder is easy to over-gelatinize, turn brown, stick easily and produce bubbles. The flow is too large, the noodles are not ripe enough, the noodles are white and the transparency is poor.
6. Aging treatment: put the rice flour into the aging treatment room and let it stand 12-24 hours to keep moisture, so that the rice flour is aged to be non-sticky, flexible and elastic.
7. Re-steaming: put the aged rice flour into a low-pressure steaming cabinet (pressure is 0.035-0.045 MPa) for 5-8 minutes, so that the rice flour, especially the surface layer, is further gelatinized, the luster and transparency are improved, and the pulp ejection rate is reduced.
8. Drying can be done outdoors in the sun. If ropeway or low-temperature drying room is used, the quality of rice noodles will be better.
9. Cut it into small pieces with the length of 18-22 cm by hand or with a cutting machine, and pack it into storage.