Cold-pressed rice flour is a type of rice noodle made by pressing rice without steaming. It is produced using a cold-pressing method, which involves crushing and pressing the rice while it's still moist. The process is unique in that it avoids traditional cooking methods like steaming, resulting in a product with a distinct texture and flavor. Here's a detailed overview of the production process:
1. **Main Equipment**: The key tools used in this process are a hammer crusher and a cold-press rice noodle machine.
2. **Process Flow**:
Rice → Soaking → Washing → Draining → Pressing → Wet Rice Vermicelli → Drying → Packaging → Finished Product
3. **Operation Method**:
- **Soaking the Rice**: High-quality early or late rice is placed in a soaking tank, covered with about 20 cm of water, and left to soak for approximately two hours. Proper soaking ensures even moisture absorption, making the rice easier to crush later.
- **Washing the Rice**: After soaking, the rice is transferred to a washing tank where it is rinsed and sanded to remove impurities. This step ensures the grains are clean and evenly hydrated before further processing.
- **Crushing**: The soaked rice is then crushed using a hammer mill until it reaches a fineness of 60 mesh. This fine grinding helps create a smooth consistency for pressing.
- **Pressing**: The crushed rice powder, which has a moisture content of 30–32%, is fed into the press. At the beginning of the pressing stage, the rice noodles may not be fully cooked due to insufficient heat from the dry press, leading to lower transparency and poor texture. To avoid sticking during the high-temperature and high-viscosity pressing process, a blower is used to cool the noodles as they are pressed. The screw speed of the press is set at 750 rpm, and the internal temperature must not drop below 140°C. Once pressed, the noodles are cut into sections of about one meter.
- **Drying (Sun Powder)**: The freshly pressed noodles are then dried by hanging them on bamboo racks outdoors, allowing natural air drying.
- **Packaging**: After drying, the rice noodles are cut into pieces of about 25 cm and carefully packaged for storage and distribution.
This cold-pressed rice flour offers a healthier alternative to traditionally processed noodles, as it retains more nutrients and has a firmer, chewier texture. It’s ideal for both home cooking and commercial use, especially in regions where rice-based products are a dietary staple. The method also reduces energy consumption compared to steam-based techniques, making it an eco-friendly choice.
Hebei Tiger Brand Group Jia Bao Cabinet Industry Co. LTD , https://www.cntigersafe.com