Making method of fresh and wet rice noodles with relatively long shelf life

Abstract

Disclosed is a making method of fresh and wet rice noodles with a relatively long shelf life. The method comprises the following steps: selecting rice locally planted and produced in Yunnan province,soaking the rice in clean water for 3-6 hours, and then filtering out water; adding trehalose accounting for 5.5-6.5% of the mass of the rice and table salt accounting for 3.5-4.5% of the mass of therice into the soaked rice, performing uniform stirring, and performing grinding to form thick rice milk; injecting the rice milk into a rice noodle processing machine, extruding the rice milk into long strips, and curing the long strips to prepare fresh wet rice noodles; soaking the fresh wet rice noodles in a fresh-keeping solution, prepared by mixing epsilon-polylysine hydrochloride and lactic acid, for 1-3 minutes, and then filtering out moisture; and performing vacuum packaging on the fresh wet rice noodles, and performing heating sterilization. According to the method, the eating qualityof the fresh wet rice noodles is improved, the shelf life of the fresh wet rice noodles is effectively prolonged, and the problems that the shelf life of the fresh wet rice noodles produced by a traditional method is short, the quality of the rice noodles is unstable in a traditional rice noodle production and improvement process, the usage amount and variety of a quality improver are difficult tocontrol, and food potential safety hazards exist are solved.

Description

technical field [0001] The invention belongs to the technical field of rice noodle production methods. Background technique [0002] Rice noodle is a unique meal in Yunnan Province of my country. It is a strip-shaped rice product made by soaking rice in water, filtering and grinding, extruding and then cooking. Although the rice noodles in Yunnan Province and the rice noodles in Guizhou and Guangxi of my country are mainly made of rice, the production process, raw materials and recipes are not exactly the same, and they are also different from the rice noodles in Guangdong. The regional characteristics of Yunnan rice noodles mainly depend on the unique climate environment and unique processing technology of the place of origin, which is difficult to replicate in other places. Therefore, Yunnan rice noodles generally need to be processed in the place of origin to ensure the unique quality of the product. The rice noodles that people generally eat are fresh, moist and soft fr...

AI Technical Summary

Problems solved by technology

However, because it is made of pure rice without adding any other additives, the shelf life is short, and the shelf life at room temperature generally does not exceed 2 days, otherwise it will be fermented and sour. As a result, rice noodle processing factories can only produce and sell on the same day every day, and cannot increase production at will. In order to avoid losses caused by pressing goods

[0003] In order to solve the problem of short shelf life and difficult storage of fresh and wet rice noodles, some manufacturers have developed and produced dry rice noodles or instant rice noodles, which are dried fresh and wet rice noodles quickly and made into dry rice noodles similar to dry noodles, which can be stored for a long time and used directly when eating. Boil water to soften

Although dry rice noodles solve the problem of storage, because rice starch lacks the protein network structure of flour, the processed rice noodles are easy to age, and in a short period of time there will be disadvantages such as hard hand feeling, poor toughness, brittle and easy to break, and poor rehydration. , resulting in a poorer taste than fresh rice noodles after cooking, and its popularity is far less than that of fresh wet rice noodles