OBSHCHESTVO S OGRANICHENNOJ OTVETSTVENNOSTJU "FUZA"
发明人:
LYU BA KYONG,Лыу Ба Кыонг
申请号：
RU2014140689/13
公开号：
RU0002567520C1
申请日:
2014.10.09
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: inventions group relates to food industry, in particular, to production of pasta products, specifically - rice noodles intended for preparation of first and second dinner courses. The used source raw material is represented by rice grits that are washed in running water at least five times. Grits are poured into a vessel and soaked in cold running water at room temperature for 3-4 hours. The obtained swollen rice grits are relocated into large size colanders for complete removal of water. Thus prepared, rice is ground in a mil with addition of water to produce a homogenous liquid mass that is poured onto a pre-strained fabric surface, uniformly and in a thin layer, with hot steam supplied for cooking the noodles until ready. With the help of a wooden roller pin, the produced cooked rice sheet is removed from the fabric surface, cut into thin strips with the product ready for consumption packed into consumer containers. Per 1 kg of the ready product, the rice noodles are 0.5 - 1.0 mm thick, 3 - 5 mm wide and 100 - 450 mm long. The percentage ratio of dry substance migrating into cooking water is no more than 4.7%, the quantity of metal magnetic impurities - no more than 3 mg, moisture content - no more than 72.8%, the product acidity - no more than 0.04 degrees.EFFECT: method allows to accelerate the rice noodles production process, to reduce energy costs during the production cycle implementation, to improve the ready products quality and to reduce the prime cost.5 cl, 3 exГруппа изобретений относится к пищевой промышленности, а именно к производству макаронных изделий, в частности рисовой лапши, предназначенной для приготовления первых и вторых обеденных блюд. В качестве исходного сырья используют рисовую крупу, которую промывают в проточной воде не менее пяти раз. Крупу засыпают в емкость и замачивают в холодной проточной воде при комнатной температуре в течение 3-4 часов. Полученную набухшую рисовую крупу перекладывают в дуршлаги
