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Instant fresh rice noodles containing sour and spicy seasonings and processing method of instant fresh rice noodles

A processing method and seasoning technology, applied in the field of instant fresh rice noodles and its processing, can solve the problems of easy corruption, sour smell, complexity, etc., and achieve the effect of long storage period, long shelf life and delicious taste

Inactive Publication Date: 2015-02-11
李瀚生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of brine is a very complicated process, which is unreliable for families, especially for travelers
In addition, because traditional rice noodles are made with rice as raw material, after washing, soaking, refining, and filtering, during the process of soaking, refining, and filtering, the water contains a small amount of rice milk. Once discharged, Very easy to corrupt, produce sour smell, easy to pollute the environment and affect environmental protection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A processing method for instant fresh rice noodles containing hot and sour seasoning, comprising the steps of:

[0033] (1) Use 100kg of rice powder as the basic amount of raw material to prepare the seasoning formula: Tsaoguo 20g, Guizhi 6g, Licorice 5g, Star anise 15g, Amomum 6g, Cumin 10g, Clove 3g, Zanthoxylum bungeanum 6g, Tangerine peel 5g, 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, dried chili 55g, vinegar 70g;

[0034] (2) Put the raw materials in the above formula except vinegar 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;

[0035] (3) Put the vinegar into the filtered aqueous solution of step (2) and stir evenly to obtain a hot and sour seasoning aqueous solution;

[0036] (4) Put 100kg of rice powder into the seasoning ...

Embodiment 2

[0041] Carry out according to the method steps of Example 1, the difference is: put the rice powder into the seasoning water / soup solution, mix and stir evenly, after kneading into a 15-18cm ball, put it into a steamer and steam it to make it gelatinize , wash and cool with cold water after squeezing the powder; measure and vacuum pack, sterilize, and get fresh rice noodles with hot and sour taste.

Embodiment 3

[0043] The steps of the method in Example 1 are carried out, except that the formula does not contain monosodium glutamate, and the water in step (2) is a soup solution made from pork, chicken or beef, and the fat is removed.

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PUM

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Abstract

The invention discloses an instant fresh rice noodle containing sour and hot seasoning and a processing method thereof. The instant fresh rice noodle is characterized in that the instant fresh rice noodle is prepared by uniformly mixing rice flour and a seasoning water solution at a certain proportion and squeezing, drying, vacuum-packing and sterilizing the mixture, and the weight ratio of the rice flour to the seasoning water solution is rice flour: seasoning water solution=1:(0.33-0.36). According to the invention, the flavorless fresh rice noodle is manufactured into fresh rice noodle with sour and hot flavor, and the fresh rice noodle can be conveniently enjoyed once unpacked, is delicious in taste and long in storage life and can be on sale in supermarkets.

Description

technical field [0001] The invention relates to food, in particular to instant fresh rice noodles containing hot and sour 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. In addition, becau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/22A23L7/117
CPCA23V2002/00A23V2200/08
Inventor 李瀚生
Owner 李瀚生