Preparation method of sour soup rice noodles

Abstract

The invention relates to a preparation method of sour soup rice noodles. The preparation method comprises the steps as follows: (1) producing sour soup: selecting the raw materials including 25-35 parts tomatoes, 55-70 parts of pickled chopped chili, 5-10 parts of sweet potato starch, 5-10 parts of potato starch, 2-3 parts of rice wine, 1-2 parts of table salt, 1-2 parts of sesame oil, 0.1-0.2 part of soft sugar, 0.1-0.2 part of zymocyte and 30-50 parts of water in parts by weight, uniformly mixing the components, then, performing sealed fermentation at 25-35 DEG C for 5-10 days, placing the obtained material in a small bag for sealed packaging after filtration, sterilizing the small bag at 100-130 DEG C for 5-15 s, and quickly cooling the small bag to 30 DEG C or below to obtain fermentedred sour soup; (2) producing rice noodles; and (3) packaging the small-bag sour soup and the rice noodles together into a sour soup rice noodle product. The sour soup with stable quality, good flavorand long shelf life is provided through improvement of a sour soup preparation technology is improved, and the rice noodles prepared from the sweet potato powder and the like are smooth and chewy andmatched with the sour soup, so that the sour soup rice noodles with good flavor can be obtained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of sour soup rice noodles, which can be used in the production and consumption of instant food. Background technique [0002] The sour soup that is used to make the sour soup cuisine mainly includes rice sour soup and red sour soup on the existing market. The main component of rice sour is a single white acid. When making rice sour soup, add onions, ginger, garlic, soybean sprouts and other ingredients to rice sour to make rice sour soup. Red sour soup is a kind of delicacy with traditional characteristics in Guizhou, which is naturally fermented from glutinous rice flour and pepper. The ratio is to add water and cook on high heat until the raw materials are soft and rotten, then put them in an altar for fermentation, and finally add bad peppers and tomatoes. When making red sour soup, you need to add water to dilute it to a suitable sour taste, a...

AI Technical Summary

Problems solved by technology

[0004] Existing sour soup has the following defects: the raw materials and ingredients for making sour soup are directly purchased from the market according to actual needs, but the quality and taste of raw materials on the market are not stable, resulting in different tastes of sour soup made at different times. Same, unstable quality, poor repeatability

Simultaneously, the freshness of existing sour soup itself is relatively poor, need to add a large amount of freshness-enhancing agents such as chicken essence, and the taste of sour soup itself is spicy and not positive, the taste is not mellow enough, and the fragrance is not rich enough, when making sour soup dishes, it is difficult to Good mix with the main ingredient fish: it needs to add too much sour soup to give the main ingredient fish a proper flavor, but it will cause the soup base to have a strong salty and sour taste, and adding vegetables will cause the vegetables to turn black, making it difficult to prepare the taste Better Sour Soup

In addition, the traditional sour soup preparation is difficult to control the proliferation of beneficial bacteria and the inhibition of harmful bacteria during the fermentation process, resulting in short shelf life and unstable quality of the prepared sour soup products. Problems such as fermentation, delamination, bottle swelling, etc. have seriously affected the commodity value of the product and caused great losses.

Images