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Preparation method of fresh wet rice noodles

A rice noodle, fresh and wet technology, applied in sustainable manufacturing/processing, food preservation, packaging objects under special gas conditions, etc. The effect of avoiding easy breakage, simplifying the production process and prolonging the shelf life

Pending Publication Date: 2020-08-07
聚宝金昊农业高科有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the short storage period and inconvenient sales of ordinary fresh wet rice noodles; and the poor taste and many broken bars of fresh fresh wet rice noodles, there is an urgent need for a fresh wet rice noodle product with good edible quality and a certain shelf life on the market

Method used

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  • Preparation method of fresh wet rice noodles
  • Preparation method of fresh wet rice noodles
  • Preparation method of fresh wet rice noodles

Examples

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preparation example Construction

[0049] The present invention optimizes the preparation process of fresh and wet rice noodles, and at first provides a kind of draining packaging bag suitable for the production of fresh and wet rice noodles (such as figure 1 As shown), the secondary aging and thermal sterilization steps of fresh and wet rice noodles are combined into one, which simplifies the production process of fresh and wet rice noodles and makes it more conducive to factory production; at the same time, it prevents fresh and wet rice noodles from being easily broken due to repeated heating. strip phenomenon. In addition, the use of draining bags can reduce the broken bars caused by repeated bending of rice noodles.

[0050] Secondly, the present invention packs the fresh wet rice noodles packed in a drained packaging bag into a modified atmosphere fresh-keeping box (such as figure 2 , 3 As shown), the use of compound gas (carbon dioxide and nitrogen) modified atmosphere preservation technology can make...

Embodiment 1

[0053] Mix 90 parts of early indica rice and 10 parts of late indica rice, soak rice, refine pulp, plate and frame press filter, dry, and pass through a 100-mesh sieve to obtain the required rice flour.

[0054] Mix 10 parts of tapioca starch, 15 parts of wheat starch, 20 parts of corn starch, 5 parts of maltodextrin and 75 parts of rice flour, adjust the moisture content to 54%, stir well, and use a self-cooking extruder The filaments were extruded, sealed and aged at 35°C for 10h. The aged rice noodles were cut to length, put into drained cooking bags and sealed, boiled in water at 100°C for 10 minutes for secondary aging and sterilization, drained and cooled, put into a modified atmosphere fresh-keeping box, and carried out modified atmosphere packaging to obtain box-packed fresh wet rice noodles.

Embodiment 2

[0056] Mix 85 parts of early indica rice and 15 parts of late indica rice, soak the rice, refine the pulp, press filter with plate and frame, dry, and pass through a 100-mesh sieve to obtain the required rice flour.

[0057] Mix 1 part of tapioca starch, 10 parts of wheat starch, 15 parts of corn starch, 1 part of maltodextrin and 80 parts of rice flour, adjust the moisture content to 52%, after stirring evenly, use a self-cooking extruder The filaments were extruded, sealed and aged at 30°C for 8h. The aged rice noodles were cut to length, put into drained and cooked bags, sealed, boiled in water at 100°C for 5 minutes for secondary aging and sterilization, drained and cooled, put into a modified atmosphere fresh-keeping box, and packaged in a modified atmosphere to obtain box-packed fresh wet rice noodles.

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Abstract

The invention discloses a preparation method of fresh wet rice noodles, and belongs to the technical field of foods. The preparation method comprises the following steps: mixing rice flour with starchand a quality improver, adding water for size mixing, extruding by an extruder, aging under a constant-temperature closed condition, performing fixed-length cutting, then putting into a draining boiling bag for cooking, draining and cooling, and then putting into a modified atmosphere fresh-keeping box for modified atmosphere packaging, thereby obtaining the boxed fresh wet rice flour. The improver is used for improving the quality of the fresh wet rice noodles, so that the aging and retrogradation of the fresh wet rice noodles are inhibited, and the conditions of poor taste and many broken rice noodles are improved. According to the invention, secondary curing and sterilization processes of the fresh and wet rice noodles are combined into one, so that the quality reduction of the fresh and wet rice noodles due to repeated heating is avoided, in addition, modified atmosphere packaging is adopted to inhibit decay of the fresh wet rice noodles. The boxed fresh wet rice noodles with thequality guarantee period within 5 days are prepared, the convenience of the products can be guaranteed, the requirements of supermarkets and convenience stores for a short-term shelf life are met, andthe good eating quality of the fresh wet rice noodles can also be guaranteed.

Description

technical field [0001] The invention relates to a preparation method of fresh wet rice noodles, belonging to the technical field of food. Background technique [0002] Ordinary fresh wet rice noodles are loved by consumers for their smooth taste, flexibility, and convenience. Poor and other issues, the shelf life generally does not exceed 24 hours in summer and 48 hours in winter, and the shelf life is extremely short, so it can only be distributed and eaten around the production site, which also severely limits the sales and development of fresh wet rice noodles. [0003] Fresh-keeping wet rice noodles are a kind of fresh-keeping powder made after adding antibacterial agents, acid leaching, and various sterilization techniques. The shelf life is generally between 1-10 months. But repeated pickling and heat treatment sterilization will not only affect the mouthfeel of fresh wet rice noodles, but also increase the broken rate of fresh wet rice noodles. During storage, due t...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/30A23L3/3418B65D30/02B65D33/01B65D81/20
CPCA23L7/10A23L29/30A23L29/35A23L3/3418B65D29/00B65D33/01B65D81/2084A23V2002/00A23V2250/5118A23V2250/5114Y02W90/10Y02A40/90
Inventor 冯伟王韧陈正行朱伟刘莉王涛李克强孙棡
Owner 聚宝金昊农业高科有限公司
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