Ready-to-eat rice vermicelli containing seasoning and processing method thereof
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A processing method and seasoning technology, applied in the field of instant fresh rice noodles and its processing, can solve the problems of unreliable and complicated, and achieve the effects of various tastes, long shelf life and convenient eating
Inactive Publication Date: 2013-12-04
李瀚生
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Problems solved by technology
However, the production of brine is a very complicated process, which is unreliable for families, especially for travelers
Method used
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Embodiment 1
[0028] A kind of processing method of seasoning instant fresh rice noodles based on salty and umami taste, comprises the steps:
[0029] (1) Use 100kg rice powder as the basic quantity to prepare the seasoning formula, 20g Tsaoguo, 6g Guizhi, 5g Licorice, 15g Star Anise, 6g Amomum, 10g Cumin, 3g Clove, 6g Zanthoxylum bungeanum, 5g Tangerine Peel, cinnamon bark 3g, betel nut skin 6g, Luo Han Guo 10g, sand ginger 15g, monosodium glutamate 6g, salt 35g, fermented bean curd 40g, rock sugar 15g;
[0030] (2) Put the raw materials in the above formula except monosodium glutamate into 40kg of water and boil on medium heat until the aqueous solution in the pot is concentrated to 33-35kg, anneal and cool, filter through 80 mesh sieve, and filter out the residue;
[0031] (3) Put the monosodium glutamate into the filtered aqueous solution of step (2) and stir evenly to obtain an aqueous seasoning solution;
[0032] (4) Put 100kg of rice powder into the seasoning aqueous solution and mi...
Embodiment 2
[0037] A method for processing seasoned instant fresh rice noodles with meat flavor, carried out according to the method steps of Example 1, the difference is: the formula does not contain monosodium glutamate, and the water in step (2) is boiled with pork, chicken or beef The resulting soup solution; mix and stir the rice powder and the seasoning aqueous solution evenly, knead it into a 15-18cm ball, put it in a steamer to steam, gelatinize, squeeze the powder, wash it with cold water, and cool it.
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Abstract
The invention discloses ready-to-eat rice vermicelli containing seasoning and a processing method thereof. Uniformly mixing rice flour and seasoning water/soup solution as per a certain proportion, then performing gelatinization, squeezing powder, drying, section cutting, vacuum packaging and performing sterilization so as to manufacture the rice vermicelli, wherein the proportion of the rice flour to the seasoning water/soup solution in weight part is 1:(0.33-0.36). According to the ready-to-eat rice vermicelli containing seasoning and the processing method thereof, tasteless fresh rice vermicelli is processed into special fresh rice vermicelli with varied flavors, the rice vermicelli is eaten instantly at the moment the bag of the rice vermicelli is opened, convenient to eat, varied in taste, delicious in flavor, and long in storage life, and can be introduced in a supermarket for sale.
Description
technical field [0001] The invention relates to food, in particular to instant fresh rice noodles containing seasoning and a processing method thereof. Background technique [0002] Rice noodles are a kind of traditional food that many people like to eat. It uses rice as raw material, which is processed into silk, round strip or thin slice products through processes such as washing, soaking and crushing into pulp, gelatinization, extrusion or cutting. It is called rice noodles in Guangxi, Guangdong, Fujian, Hunan, Hubei, Jiangxi and other provinces, and it is called rice noodles in Yunnan, Guizhou, Sichuan and Chongqing. Divided into two categories: dry and fresh. [0003] The taste of traditional dry or fresh rice noodles is the taste of the rice itself, and seasonings such as prepared brine are added when eating. However, the production of brine is a very complicated process, which is unreliable for families, especially for travelers. Contents of the invention [00...
Claims
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Application Information
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