Preparation method of preserved instant rice noodles

A kind of rice flour, convenient technology, applied in food freezing, food heat treatment, food science, etc., can solve the problems of not easy to disperse, hard taste, not smooth, etc., to improve convenience, short brewing time, instant brewing Improved effect

Pending Publication Date: 2021-03-26
桂林康乐人粉业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are some problems in the fresh-keeping instant rice noodles obtained by such preparation method. For example, the brewability of fresh-keeping instant rice noodles is not particularly good. When brewing with boiling water, it is not easy to disperse and the adhesion is serious. The taste after soaking is relatively stiff and not smooth. When the room temperature is low, the boiled water will not disperse after soaking once. It must be soaked twice or cooked, which seriously affects the experience of consumers and affects its convenience and commercialization.

Method used

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  • Preparation method of preserved instant rice noodles
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  • Preparation method of preserved instant rice noodles

Examples

Experimental program
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Effect test

Embodiment 1

[0022] A preparation method for fresh-keeping instant rice noodles, comprising the steps of:

[0023] 1) Soaking and rehydration: Weigh dry rice flour, add hot water at 90°C according to the material ratio of 1:3, and soak for 15 minutes;

[0024] 2) Sealing: Drain the rice noodles soaked and rehydrated, put them into fresh-keeping bags, 200g in each bag, and seal them;

[0025] 3) Sterilization: Put the bagged rice flour obtained in the above step into a sterilizer for high-temperature sterilization at a temperature of 105° C. and a sterilizing time of 15 minutes. After sterilization, take it out of the sterilizer for use;

[0026] 4) Quick-freezing: Drain the bagged rice noodles obtained in the previous step, and put them into a quick-freezer for quick freezing at -18°C for 40 minutes. Thaw for more than 24 hours or thaw in microwave, pack and leave the warehouse.

Embodiment 2

[0028] A preparation method for fresh-keeping instant rice noodles, comprising the steps of:

[0029] 1) Soaking and rehydration: Weigh dry rice flour, add hot water at 90°C according to the material ratio of 1:4, and soak for 15 minutes;

[0030] 2) Sealing: Drain the rice noodles soaked and rehydrated, put them into fresh-keeping bags, 300g in each bag, and seal them;

[0031] 3) Sterilization: Put the bagged rice flour obtained in the above step into a sterilizer for high-temperature sterilization at a temperature of 105° C. and a sterilizing time of 15 minutes. After sterilization, take it out of the sterilizer for use;

[0032] 4) Quick-freezing: Drain the bagged rice noodles obtained in the previous step, and put them into a quick-freezer at -18°C for 36 minutes. Thaw for more than 24 hours or thaw in microwave, pack and leave the warehouse.

Embodiment 3

[0034] A preparation method for fresh-keeping instant rice noodles, comprising the steps of:

[0035] 1) Soaking and rehydration: Weigh dry rice flour, add hot water at 90°C according to the material ratio of 1:5, and soak for 15 minutes;

[0036] 2) Sealing: Drain the rice noodles soaked and rehydrated, put them in fresh-keeping bags, 250g in each bag, and seal them;

[0037] 3) Sterilization: Put the bagged rice flour obtained in the above step into a sterilizer for high-temperature sterilization at a temperature of 105° C. and a sterilizing time of 15 minutes. After sterilization, take it out of the sterilizer for use;

[0038] 4) Quick-freezing: Drain the bagged rice noodles obtained in the previous step, put them in a quick-freezer at -19°C for 35 minutes, and after the bagged rice noodles are all in a frozen state, take out the bagged rice noodles from the quick-freezer and store them in a natural environment. Thaw for more than 24 hours or thaw in microwave, pack and l...

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PUM

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Abstract

The invention discloses a preparation method of preserved instant rice noodles. The preparation method comprises the following steps: 1) soaking and rehydrating; (2) sealing: draining the soaked and rehydrated rice noodles, putting the drained rice noodles into a preservation bag, and sealing the preservation bag; (3) sterilizing: putting the bagged rice noodles obtained in step (1) into a sterilization kettle for high-temperature sterilization, and after the sterilization, transferring the bagged rice noodles into running water for cooling for 5-10 minutes; and (4) quick-freezing: draining the bagged rice noodles obtained in the previous step, putting the drained bagged rice noodles into a quick-freezer for quick-freezing for 35-40 minutes, taking out the bagged rice noodles from the quick-freezer after the bagged rice noodles are completely frozen, unfreezing the bagged rice noodles in a natural environment for 24 hours or longer or by microwaves, and performing packaging and delivering from a warehouse. The preparation method can immediately soak and disperse the preserved instant rice noodles at a temperature of 90 DEG C, so that an instant property of the preserved instant rice noodles is greatly improved.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fresh-keeping instant rice noodles. 【Background technique】 [0002] Rice noodles refer to a strip-shaped product made of rice as a raw material through processes such as soaking, cooking, and layering. Rice noodles are the main non-staple food processed with rice as raw material. Rice is the main food in my country and has become an important part of the catering industry in southern my country. The texture of rice noodles is flexible and elastic, and it will not become mushy when boiled in water, and it will not break easily when fried. [0003] Rice noodles currently on the market are mainly divided into dry rice noodles and fresh rice noodles. The water content of dry rice noodles is below 14%, and the water content of fresh rice noodles is between 60-65%. Due to the low moisture content and long shelf life of dry rice noodles, it is easy to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/00
CPCA23L7/10A23L5/55A23V2002/00A23V2300/20A23V2300/24
Inventor 陈团华
Owner 桂林康乐人粉业有限责任公司
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