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.
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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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