Production method of instant fresh Guilin rice noodles

Abstract

The invention relates to a production method of instant fresh Guilin rice noodles. The production method comprises the following steps: pretreatment of raw materials, fermentation, curing, dehydration, thread squeezing, quick-freezing, quantitative packing, sterilization and the like. According to the method disclosed by the invention, the used raw materials only contain rice and water, other additives and preservatives are not added, fermentation time is shorter than natural fermentation time, and rice milk is subjected to high-temperature high-pressure treatment, so that the gelatinization degree is high, and moreover, a better sterilization effect is achieved; through low-temperature aging, microwave sterilization for many times and cooling treatment, and a mouthfeel of the shaped ricenoodles is maintained to a maximum extent; in a storage process, the aging degree of the rice noodles is low, and a guarantee period can reach one year.

Description

【Technical Field】 [0001] The invention belongs to the technical field of food processing. More specifically, the invention relates to a production method of fresh and wet Guilin rice noodles. 【Background technique】 [0002] Guilin has enjoyed the reputation of "the best landscape in the world" since ancient times and is a famous tourist city in China and even the world. Due to its unique fermentation process, Guilin rice noodles have the characteristics of whiteness, tenderness, softness and refreshing taste. During the fermentation process, a variety of probiotics that are beneficial to the human intestine will be produced, so they are more popular with consumers. As a representative of Guilin's food culture, Guilin rice noodles are an indispensable part of Guilin's history, Guilin culture, and Guilin people's lives. They have become Guilin's business card. [0003] However, with the development of industrialization and the pursuit of profit, due to the complex, cumbersome and l...

AI Technical Summary

Problems solved by technology

[0003] However, with the development of industrialization and the pursuit of profit, due to the complex, cumbersome and long-term fermentation process of traditional Guilin rice noodles, the current industrial production of straight dry rice noodles has basically canceled the fermentation process, and in order to reduce production costs, In the production process of rice noodles, cornstarch will be added, and the addition amount can reach 30-70%. This will cause the taste of rice noodles to become brittle and lose the unique rice flavor of pure rice. Protein content, poor luster of rice flour, and more importantly, for consumers who eat rice flour for a long time, a large amount of high-quality nutritional and functional rice protein supplements are missing, and they are replaced by genetically modified cornstarch

[0004] Guilin rice noodles are rich in ingredients, including brine, oil, pot roast, stewed beef, fried soybeans, chopped peppers, capers, etc. However, due to the high moisture content of wet rice noodles, a series of physical changes will occur during storage. , chemical and microbial changes increase the hardness of rice noodles, deteriorate viscoelasticity, break easily, lose luster, and reduce rehydration speed, etc. The storage time is very short and cannot be sold over long distances. limit its development

Many rice noodle shops now use the method of first cooking dry rice noodles to make wet rice noodles, which not only makes the cooking complicated, but also wastes manpower and material resources, increases the cost, and also lacks the unique flavor of fresh wet noodles, and the taste of rice noodles It is uneven due to the difference of cooks, the production scale cannot increase, and it is far from meeting the market requirements