Cut into wide strips, crystal clear, smooth and delicious, stir-fried cocoa soup can be mixed, deeply loved by consumers. Therefore, cut powder is also called Shahe powder, short for river powder. Especially fried beef River meal and beef brisket soup River meal, the most marketable
Guangzhou is an indispensable food for tea houses and restaurants. In the production of river meal, shrimp, fork-roast, etc. can also be added, or rolled into sausage powder.
Production technology of fresh Sand River powder:
The difference between the production of Shahe powder and the production of squeezed powder is that the production of Shahe powder does not need to be extruded, but only needs rice.
Slices are steamed and then cut into rectangular strips. The basic principle of its production is that rice starch granule emulsion containing more than 55% moisture can be fully gelatinized at high temperature. Because of the high moisture content, the paving thickness is thin.
This heat is high. After cooling, the rice starch is partially lobed into a thin white sheet of gelatin.
The milling method is to grind the rice fine and remove the impurities. After washing and soaking, the rice pulp is milled into 17-20 B rice pulp, which is sifted through 80-100 mesh silk and filtered out the coarse grains. Then pumped to vertical meters.
In order to avoid rice slurry precipitation, a vane agitator is installed on the slurry tank. Mixed rice pulp is evenly coated on the pulp belt and steamed with the pulp into the pulp steamer through the thickness regulator of the powder layer.
The cooked and steamed powders are cooled and cut into slender strips about 5 mm wide, that is, the finished product, wet river powder (fresh River powder). The production of river flour is generally based on early indica rice, and some quality of the finished River flour can not meet the needs of consumers.
In order to improve the quality of fresh river flour, different proportions of wheat starch, corn starch, potato starch, banana taro starch and horseshoe powder should be added. The proportion of common addition is 5% corn starch and 2% horse boll.
The specific proportion of potato starch, 2% banana taro starch and 1% horseshoe powder should be determined by comprehensive comparison of various prices. The gelatinization properties of various starches are different, the result of which is to improve the quality of Xianshahe powder.
Quality. The amylose content of corn starch is high, and it is easy to undergo aging during the cooling process after gelatinization, shorten the aging time, give the starch paste a rigid gel block, and it is relatively easy to form.
Large grain, loose structure, low gelatinization temperature, high transparency, not easy to aging, can effectively prevent broken strips; after adding banana taro starch, the toughness of river flour is enhanced, more "chewing head", at the same time because of the transparency is very high.
The transparency of river meal can be improved obviously by adding horseshoe powder, and the chewiness of river meal can be improved by adding horseshoe powder.