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Convenient rice noodle production method

A production method and technology of rice noodles, applied in food preparation, bacteria used in food preparation, food ingredients containing acid, etc., can solve the problems of inability to store for a long time, short product shelf life, etc., and achieve the effect of easy processing and extended shelf life

Inactive Publication Date: 2014-05-07
北京金田麦国际食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, there is no pH adjustment step in the production of existing fresh river noodles, and the shelf life of the product is very short, and it can only be sold on the same day it is made and cannot be stored for a long time.

Method used

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Examples

Experimental program
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Embodiment Construction

[0024] In order to further illustrate the technical means and beneficial effects adopted by the present invention to achieve its purpose, and to implement the present invention according to the detailed introduction of this specification, the specific implementation modes of the present invention will be described in detail below.

[0025] The invention discloses a method for making instant river noodles, which is made through a series of processing procedures such as rice cleaning, fermentation, washing, refining, steaming, shredding, steaming, cutting, powder washing, dipping, and sterilization. . Fermentation is carried out by biological fermentation technology, and hor fun is sterilized by sealed packaging and pasteurization technology. A kind of preparation method of instant rice noodles of the present invention concrete preparation steps are as follows:

[0026] Step 1 Biological fermentation process, using lactic acid bacteria to ferment the selected rice to change the...

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PUM

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Abstract

The present invention discloses a convenient rice noodle production method, which comprises biological fermentation, water washing, pulp grinding, pre-gelatinization and sheet steaming, wire extruding and secondary pre-gelatinization and rice noodle steaming, cutting and rice noodle washing, and impregnating and packaging. According to the present invention, with the biological fermentation process, the optimized and purified lactic acid bacteria is adopted to degrade amylase in rice so as to adjust the ratio of the amylase, such that the rice noodle is easy to process in the subsequent process, and the good taste is ensured; and after the rice noodles are impregnated with the impregnating process, the shelf life of the rice noodles can be substantially prolonged, wherein the shelf life can be more than 10 months.

Description

technical field [0001] The invention relates to a method for making instant rice noodles, in particular to a method for making rice noodles by adopting biological fermentation technology and dipping technology to improve the performance and taste of instant rice noodles. Background technique [0002] There are usually two types of rice noodles, fresh rice noodles and dry rice noodles. The shelf life of fresh rice noodles is short, and in order to ensure the taste, it is usually processed and eaten now, which is not easy to preserve. Dried pho has a long shelf life, but it is not as convenient to eat as fresh pho. It usually needs to be soaked in water in advance before being boiled. In addition, the internal structure of dry rice noodles is dense and difficult to digest, which can easily cause stomach discomfort. [0003] Instant Pho is different from traditional fresh Pho and dry Pho. It adopts biological fermentation technology, combined with the automatic assembly line...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/105A23L7/104
CPCA23L7/104A23L29/03A23V2002/00A23V2400/11A23V2250/032A23V2250/042A23V2250/02
Inventor 周发章蒲更林单长伟李丙利雷恒森石小伟
Owner 北京金田麦国际食品有限公司