Processing method of fresh vermicelli and rice noodles

Abstract

The invention discloses a processing method of fresh-keeping vermicelli and rice noodles. The processing method comprises the following steps of enabling vermicelli and rice noodle raw materials free from additives to be subjected to material mixing, curing, shaping, ageing and unfreezing so as to obtain rice noodle semi-finished products and vermicelli semi-finished products; soaking the rice noodle semi-finished products and the vermicelli semi-finished products to be soaked in 70%-80% alcohol for soaking for 10-30 seconds, performing sterilization operation, performing draining until the rice noodle semi-finished products and the vermicelli semi-finished products are free from alcohol drips, and performing packaging and sealing on the rice noodle semi-finished products and the vermicelli semi-finished products with composite films with high barrier property for the alcohol by using a vacuum package machine, so as to obtain the fresh-keeping vermicelli finished products and the fresh-keeping rice noodle finished products, of which the water ratio is 50%. According to the processing method of the fresh-keeping vermicelli and the fresh-keeping rice noodles, provided by the invention, under the condition that the food manufacturing stage is strictly managed, edible alcohol is used for soaking the rice noodle semi-finished products and the vermicelli semi-finished products, and the composite films with high barrier property for the alcohol are used for assisting in packaging the vermicelli and the rice noodles, so that the purpose of fresh keeping is realized. Compared with a conventional fresh-keeping vermicelli product, the fresh-keeping vermicelli and the fresh-keeping rice noodles have the advantages that based on the water ratio being 50%, the fresh-keeping time can reach 6 months, and the produced vermicelli is nutritive and healthy. The flavor and the mouth feel of fresh vermicelli and fresh rice noodles are reserved.

Description

technical field [0001] The invention relates to a processing method used in the case of fresh-keeping instant food. More specifically, the present invention relates to a kind of processing method that is used in the case of fresh-keeping instant vermicelli and rice noodles. Background technique [0002] At present, the conventional method of preservation is mainly to add different types of preservatives to achieve the insurance effect. Preservatives have different requirements for use in different foods. At present, there are very few preservatives that can be used for vermicelli and rice noodles. Although preservatives are regulated by food additives However, long-term consumption always has a certain impact on the human body. [0003] Alcohol (ethanol) has been known to have antibacterial ability. Due to its high safety and low concentration, it can be used as a food preservative to keep fresh by direct spraying, dipping or spraying. In the case of strict regulations on f...

AI Technical Summary

Problems solved by technology

[0004] Existing fresh-keeping vermicelli in order to achieve fresh-keeping effect, usually needs to control the moisture content of vermicelli or rice flour below 50, although this makes adopt food additive to carry out anticorrosion, its shelf-life also has only about 3 months, and this makes its transportation, sale, The storage has caused an impact, and there is no corresponding technology in the existing vermicelli and rice noodle processing process to use alcohol to preserve rice vermicelli and vermicelli.

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