Kaihua Powder Dried [Zhejiang Kaihua Specialty]

What is dried powder? Authentic Zhejiang Kaihua specialty: Kaihua dried noodles

Content summary:Do you want to know what Kaihua dried noodles are? This article is a detailed introduction toZhejiang Kaihua specialty - Kaihua dried powder. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Kaihua dried powder. The full text takes about 8 minutes to read, mainly including the basic introduction of Kaihua dried powder and the product characteristics of Kaihua dried powder? The production method of dried powder and the tasting and eating method of dried powder

Basic Introduction of Kaihua Powder Drying

Kaihua Powder Drying is made from high-quality rice and mountain spring water as raw materials, and is refined using traditional techniques and scientific methods. It is a pure natural food with a smooth taste, a soft yet tough texture, and is resistant to boiling and easy to stir fry. It is the best staple food in modern times.

What are the characteristics of Kaihua powder drying products

It has the characteristics of white color, thin strips, boiling resistance, and softness. It can be stir fried or dry mixed, and has a delicious and fragrant taste

Method for making dried rice flour

Soaking and moistening rice

Soaking and moistening rice includes processes such as washing (removing impurities), soaking, and moistening rice to remove impurities such as bran, sand, and gravel from the rice. At the same time, it allows rice to have sufficient water absorption time, promoting the maximum softening and loosening of its starch particles, improving the difficulty caused by the inability of linear starch to bond twice, and enhancing the dry quality of the flour. In general, soaking for half an hour and moistening the rice for 1-2 hours can loosen the starch granules and achieve good results. Due to differences in climate temperature, humidity, and rice, it needs to be handled according to the actual situation. Can be used to gently grind rice grains. If it can form powder without obvious granular feeling, it indicates that the soaking and moistening time of the rice has met the requirements

Grinding and Mixing

Grinding and mixing is the process of mechanically grinding rice into powder and evenly and appropriately mixing water into the powder particles. To ensure continuous production and normal operation, the output of the crusher should be about 20% greater than that of the powder dryer. All crushed materials are required to pass through a 60GG sieve. When adding salt water, it is important to note that the amount of salt added should not be too much, usually around 0.5% of the weight of the rice. For the amount of water added, it is required to master it correctly and apply it flexibly. One of the effective methods summarized by workers in practice to determine the high or low moisture content is to hold it in a ball and scatter it with a slight touch, which should be well improved and utilized. According to climate change, the moisture content is generally around 30-34%. When the temperature and humidity are low, the moisture content should be higher

layering

layering, also known as particle beating, is the primary pressing of Rice noodles into loose particles through a flour dryer. The particles should have a loose structure, a fuzzy surface, and moderate thickness (8-10 millimeters thick and 30-40 millimeters long), and should not be left idle for too long after leaving the machine to avoid surface drying and affecting the steaming effect; The compact structure and smooth surface of the powder particles make it difficult for steam to penetrate, forcing an extension of the steaming time and affecting the normal production process

Steaming material

Steaming material is to raise the temperature of the material under the action of steam until it matures, thereby improving the pressing effect. Here, high and uniform humidity, sufficient steam, and minimizing steaming time while ensuring maturity are required to ensure stable quality of the finished product. The steaming time should be controlled within 5-8 minutes. Proper coordination between steaming and stripping is necessary to prevent the clinker from being stored for too long, causing surface cooling and crust formation, and blocking the sieve mesh

Striping

Striping, also known as silk production, is the shaping stage from rice to dried flour. To ensure that there is no stuttering or unevenness during the powder drying process, the surface is smooth, white, and highly transparent, secondary pressing is generally used. Under normal circumstances, the powder dryer is connected in series in varying heights, so that the material pressed from the upper stage can automatically enter the lower stage for pressing, reducing intermediate links and ensuring production continuity. The speed and pressure have a significant impact on the dry quality of the powder, and proper equipment is required. Generally speaking, speed and pressure are directly proportional. A faster rotational speed results in an increase in the amount of material being propelled, leading to a higher pressure. In addition, the level of moisture has a certain impact on the people. High moisture content leads to high material fluidity, low friction, and reduced pressure. In production, if the pressure is insufficient, the compressed powder will have a dull color, insufficient gluten, and a taste of undercooked food. It is advisable to control the spindle speed at around 60-75 revolutions per minute

Finished product

Disperse the dried powder after leaving the machine, lift it up with bamboo and flatten it, then air dry or sun dry it, roll it to a length of about 220 millimeters, and package it with special paper. If using the sun to dry, attention should be paid not to over dry to avoid internal cracks and broken strips in the powder. The best way is to take it back and air dry it when it is 80% dry to ensure the quality of the powder. Unqualified products such as shredded and short strips can be crushed and mixed with rice for grinding, and then pressed again; If it can be boiled until it is tender and added during shaking, the effect will be more ideal

Tasting and eating methods for boiled dried noodles

Jiang crab boiled dried noodles

Ingredients: Jiang crab, dried noodles, scallions, ginger, shiitake mushrooms, vegetables, scallions

Method: (1) Chop the Jiang crab into pieces, put the dried noodles in a boiling water pot, shred the scallions, and cut the shiitake mushrooms and vegetables into sections.

(2) Heat up the wok and add ginger, scallions, and stir fry until fragrant. Add river crabs and stir fry well. Add Shaoxing wine and soup, pour in salt, pepper, monosodium glutamate, dried powder, and Xiang Ru vegetables, and bring to a boil

Home style stir fry

Ingredients: dried noodles, shredded meat, beef, shrimp, shiitake mushrooms, scallions, etc.

Method: Soak the dried noodles in warm water for 1-3 minutes, remove and filter dry, add seasoning, heat with oil, and stir fry for 1-3 minutes

When eating, you can also add seasonings such as chili or mustard oil according to the taste of the eater