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Nutrition rice pearl and its soup production process
Rice pearls, commonly known as pearl powder, are made from high-quality rice (95% rice and 5% rice). The pearls of rice are white in color, like balls, with a diameter of 2-4mm. When the pearl rice is served with soup, the soup stock required for each hundred grams of main ingredient is 3.5 g of freshwater fish meal, 0.85 g of glucose, 1 g of lotus seed powder, 1.5 g of MSG, 0.3 g of ginger powder, 0.5 g of onion powder, and lysine powder. 0.3g, salt 0.2g. This product is convenient to eat, per 100 grams of rice pearls add water 700 ml boiled for 10 minutes or soaked in boiling water for 20 minutes, then add soup to eat. Because the soup is rich in protein, lysine, reducing sugars and a variety of vitamins, it makes this product rich in nutrition. In particular, the addition of lotus seeds, glutinous rice and other health foods, so that this product has the effect of calming the nerves, the spleen and stomach, is one of the best food for the elderly, children. First, the production process of nutritional rice pearls 1. Washing materials: Wash rice and glutinous rice, respectively, to remove impurities. 2. Dipping: Mix the washed rice with glutinous rice, soak it in water for 12 hours, and then wash it until clear water flows out. 3. Refining: The finer the milled rice slurry is, the better it is. The rice pulp is packed in a white cloth bag and the bagging mouth is fastened. 4, press water: use mechanical methods (such as pressure on the bag) to squeeze out excess moisture in the bag of rice pulp, after the rice pulp block removed from the bag no longer deformed prevail. 5, sun slurry: the wet rice slurry from the bag out, into small pieces, drying or baking to 70% dry. 6, rub powder: 70% of the dried rice slurry block, the more fine the better. 7. Granulation: Screening with a rotary granulator, the finished product is 2-4mm in diameter, and then dried or dried. 8. Cooked: (1) After the water boils, slowly pour the sun-dried raw rice pearls into the pan, stir it down, boil it for 3 minutes, and then dip it in cold water to dip 4.5- 6 hours; (2) Immersion bleached rice pearls are then boiled in boiling water for 15 minutes, and then cooled and cooled with cold water; (3) After cooling, excess water is filtered off, then cooked tea oil is added and mixed (per 500 gm). (5 ml of pearl plus cooked tea oil); (4) Spread the wet rice pearls on the plastic film or tinplate skin to dry or dry; (5) The cooked pearls are sun dried or dried. (Moisture content below 9.3%)