Instant rice noodles are also called instant rice vermicelli or instant glass noodles. There are usually two types of products in bags and bowls. Quality standards: The yield is 90-93%, the moisture content of the finished product is 10-12%, the appearance is crystal clear, the shape is regular, the noodles are continuous, the soup is not mushy, and it has a chewy texture. It can be eaten after soaking in water at 85-100 degree Celsius (Β°C) for 3 minutes. It is widely popular in China and abroad for its unique flavor, tender texture, rapid rehydration, pleasant bite and rich taste combination.
Process Flow For Producing Instant Rice Noodles
Blending rice β washing and moistening β adding starch β grinding β blending β awakening β steaming and aging β extruding filaments β loose filaments β cutting cinnamon sticks β aging β re-steaming β cooling β watering and loosening β cutting β measuring β Shaping β Drying β Instant rice noodles