Method for preserving rice chilled noodles

A fresh-keeping method and cold noodle technology, applied in the fields of taste, flavor preservation, and color, can solve the problems that are difficult to compare with the local area, and are said to be related to the local water quality in Guangyuan.

Inactive Publication Date: 2011-04-06
徐飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some people tried to make it outside of Guangyuan City, but the taste and flavor are hard to compare with those of the local area. It is said that it is related to the local water quality in Guangyuan, so it has become a specialty product of Guangyuan.

Method used

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  • Method for preserving rice chilled noodles
  • Method for preserving rice chilled noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Soak the rice for 4-8 hours, add water with a weight of 1.5-1.8 times the dry weight of the rice after several times of washing, after refining, steam at high temperature to make a dough-like finished product; coat the surface of the finished rice cold noodle with a layer of vegetable oil Put the steamed cold rice noodle finished product into a covered container, send it into the purification room, and use a vacuum cooler to reduce the surface temperature to 6-10°C; in the purification room, cut the cooled noodle-like finished product into strips, It is required to measure and pack in modified atmosphere fresh-keeping packaging bags; put the modified atmosphere fresh-keeping bags with finished products on the air-conditioning machine, pump out the air and fill them with CO 2 and N 2 A gas mixture whose proportion is 80% CO 2 and 20%N 2 , packaged; the packaged cold rice noodles are stored in an environment of 4-8° C., and the shelf life is 45 days.

Embodiment 2

[0037] Soak the rice for 5-10 hours, add water with a weight of 1.5-1.8 times the dry weight of the rice after several times of washing, after refining, steam at high temperature to make a dough-like finished product; coat the surface of the finished rice cold noodle with a layer of vegetable oil ;Put the steamed rice cold noodle finished product into a covered container, send it into the purification room, and use a vacuum cooler to reduce the surface temperature to 0-5°C; in the purification room, cut the cooled noodle-like finished product into strips, It is required to measure and pack in modified atmosphere fresh-keeping packaging bags; put the modified atmosphere fresh-keeping bags with finished products on the air-conditioning machine, pump out the air and fill them with CO 2 and N 2 The mixed gas, whose ratio is 75% CO2 and 25% N2, is packaged; the cold rice noodles after the package are stored in a normal temperature environment, and the shelf life is 15 days.

Embodiment 3

[0039] Soak the rice for 4-8 hours, add water with a weight of 1.5-1.8 times the dry weight of the rice after several times of washing, after refining, steam at high temperature to make a dough-like finished product; coat the surface of the finished rice cold noodle with a layer of vegetable oil Put the steamed cold rice noodle finished product into a capped container, send it into the purification room, and use a vacuum cooler to reduce the surface temperature to 4-8°C; in the purification room, cut the cooled noodle-like finished product into strips, It is required to measure and pack in modified atmosphere fresh-keeping packaging bags; put the modified atmosphere fresh-keeping bags with finished products on the air-conditioning machine, and fill the air with a ratio of 75% CO 2 , 20%N 2 and 5%O 2 The modified atmosphere fresh-keeping mixed gas is packaged; the packaged rice cold noodles are stored in an environment of 4-8° C., and the shelf life is 45 days.

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PUM

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Abstract

The invention relates to a method for preserving rice chilled noodles, which comprises the following steps of: (1) immersing, cleaning and beating rice, and steaming at high temperature to form a dough-shaped finished product; (2) coating a layer of grease on the surface of the finished product; (3) putting the finished product a container with a cover, conveying the finished product to a purifying chamber, and cooling the surface of the finished product by utilizing a vacuum cooling machine to the temperature of below 10 DEG C; (4) cutting the cooled dough-shaped finished product into strips in the purifying chamber, metering and loading the strips into an air-conditioned preserving packaging bag; (5) putting the air-conditioned preserving packaging bag with the finished product on an air-conditioned machine, pumping air, inflating air-conditioned packaging mixed gas, and packaging; and (6) storing the packaged rice chilled noodles at room temperature or at low temperature of between 4 and 8 DEG C. By the method, the preservation time of the rice chilled noodles produced in Guangyuan, Szechwan is prolonged to 15 days at room temperature or 45 days at low temperature, the original taste and flavor of the rice chilled noodles can be retained completely, and the industrial production is realized, so that the rice chilled noodles become convenient snack food delivered and sold in supermarkets and cooked food stores.

Description

technical field [0001] The invention relates to a fresh-keeping method for cold rice noodles, in particular to a fresh-keeping method capable of maintaining the color, mouthfeel and flavor of cold rice noodles for a long time. Background technique [0002] Rice cold noodles is a specialty food in Guangyuan City, Sichuan Province, also known as steamed cold noodles. Its appearance is similar to Shaanxi Liangpi, but its raw material is rice instead of flour. The method is: soak the rice and grind it into a slurry, then steam it in a special steamer, take it out to cool, cut into strips, and eat it after cooling. Its taste is smooth and refreshing, tough and non-sticky, cool and pleasant. Some people tried to make it outside Guangyuan City, but the taste and flavor were hard to compare with the local area. It was said that it was related to the local water quality in Guangyuan, so it became a specialty product of Guangyuan. The finished rice cold noodles are high-moisture foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3418A23L3/3517A23L3/36
Inventor 徐飞
Owner 徐飞
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