Guangzhou Rice Noodles
Key words: Guangchang white lotus, tea tree mushroom, lotus leaf tea
Rice is one of the main food crops in our country, and it has been cultivated in our country for more than 6,000 years. The origin of rice noodles can be traced back to the Yuan Dynasty at least. After hundreds of years of hard work and development, rice noodles have been greatly improved in both form and variety. For example, Xinghua noodles in Fujian, Shahe noodles in Guangdong, soup noodles in Hunan, and cross-bridge rice noodles in Yunnan are all famous rice noodles in the country. It can be said that rice noodles are already a popular food, especially in summer, when the air is stuffy and hot, eating a bowl of jelly instead of tea and rice is light and sharp, refreshing and spleen, chest wide and refreshing, very comfortable.
The main components of rice flour are starch and protein, but the protein contained in rice flour is gluten and gluten that cannot produce dough. From this point of view, the raw materials for making rice noodles generally require a higher level of amylopectin. The resulting rice noodles have better toughness, are not easy to break, and are not easy to regenerate after steaming. The best content of amylopectin is more than 80%.
Because the tissue cells of rice starch granules are hard, the rice should be soaked and softened first in the milling process.
Process flow: raw materials → rice washing and soaking → grinding → steaming → extruding strips → drying → measuring → packaging → storage
The quality of water quality in milling has a direct relationship with the quality of the product. The famous Guangzhou Shahe powder in my country is famous for the selection of local mountains and streams.