Instant Chuanbei pea noodles and preparation method thereof

Abstract

The invention discloses instant Chuanbei pea noodles and a preparation method thereof. The preparation method comprises the following steps: preparing a pulp; homogenizing the pulp; stewing the homogenized pulp, wherein the pulp is firstly stewed over big fire and then stewed over medium fire; solidifying and cooling the stewed pulp, shaping the solidified pulp into strips by screwing, and carrying out modified atmosphere packaging. The instant Chuanbei pea noodles are prepared from the following raw materials: 8-15% of pea starch, 2-5% of potato-pea starch, 80-85% of water, 0.1-0.5% of mycose and 0.1-0.3% of xanthan gum. Shelf lives of the Chuanbei pea noodles can be prolonged to 10 days instead of existing 2-3 days by the preparation method. The Chuanbei pea noodles prepared by the preparation method includes a bag of Chuanbei pea noodles, a bag of chili oil and a bag of seasoning liquid, so that convenience for eating the Chuanbei pea noodles is ensured while fine, tender, soft, delicious, smooth and refreshing tastes of the Chuanbei pea noodles are preserved; and the Chuanbei pea noodles can be directly eaten after mixing. The Chuanbei pea noodles prepared by the preparation method are high in sensory qualities; moreover, the Chuanbei pea noodles are packaged by modified atmosphere packaging, so that the shelf lives of the Chuanbei pea noodles can be prolonged to a certain extent on basis of ensuring the product qualities; thus, productions and sales of the Chuanbei pea noodles are facilitated.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a kind of instant North Sichuan jelly and a production method. Background technique [0002] Northern Sichuan jelly originated in Nanchong City, Sichuan Province in the late Qing Dynasty and the early Republic of China. It was originally a farmhouse snack, and has now become one of the representative and famous snacks of the Han nationality in Sichuan cuisine. Chuanbei jelly is made of high-quality pea shells, soaked in water, ground into a fine slurry, then filtered to remove slag, precipitated and dehydrated, and made into soybean powder. Then heat and stir to form a paste, put it into a pot or plate for later use. When eating jelly in northern Sichuan, cut the jelly into thin slices, or twist it into chopstick-thick strips, put it in a bowl, add refined salt, monosodium glutamate, garlic water, pepper noodles, drizzle with bright red chili oil, sprinkle a ...

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of instant jelly jelly and its production method, aiming to solve the relatively poor sensory quality of the product in the existing instant jelly preparation method, the shelf life is very short, which is not conducive to large-scale sales and circulation; the instant jelly water content is relatively low. Low, not tender enough, delicious and smooth

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