Preparation technology of prepackaged instant sour slurry noodles

Abstract

The invention relates to the technical field of sour slurry noodles, and particularly discloses a preparation process of pre-packaged instant sour slurry noodles, and the process comprises the steps of sour slurry preparation, noodle preparation, stir-fried minced meat preparation, sterile filling, pre-packaging combination and the like. And precise temperature control and semi-closed fermentation management are combined, so that directional fermentation which is dominated by lactic acid bacteria is successfully guided. According to the sterile filling minced meat sauce bag, the raw materials are added, bad water caused by infectious microbe pollution is avoided, astringent sour pulp seasoning juice is stably produced, the pH value of the sour pulp seasoning juice can be stably controlled within the optimal eating range of 3.5-5.0, the complex flavor of traditional natural fermentation is restored to the maximum extent, and meanwhile the sterile filling minced meat sauce bag has the advantages of being free of Chinese sauerkraut addition, sterile filling in the whole process and sealing detection technology. The problem that the traditional pickled Chinese cabbage-containing minced meat is rotten next day is solved; raw material loss and storage cost are reduced, and support is provided for large-scale storage and transportation.

Description

Technical Field

[0001] This invention belongs to the field of fermented noodle technology, specifically relating to a preparation process for pre-packaged instant fermented noodle. Background Technology

[0002] Sour sauce noodles, a traditional Chinese intangible cultural heritage food, are loved by consumers for their unique sour and fragrant flavor and regional cultural connotations. The traditional production process mainly consists of three parts: soaking sour sauce, stir-frying meat sauce, and preparing finished noodles. It is an important carrier of folk food culture.

[0003] In the traditional making of sour brine noodles, the fermentation process involves using seasonal vegetables such as celery and bok choy, along with flour and edible alkali as the core ingredients. After pretreatment (removing the roots and washing the celery, and boiling the flour and alkali water), the brine is placed in a ceramic jar and fermented in a semi-sealed environment at 20-30℃ for 3-7 days. Lactic acid is produced through natural fermentation by lactic acid bacteria, creating a unique sour taste. After fermentation, the brine is collected for later use. The sauce preparation process uses pork intestine lard, scallions, ginger, broad bean paste, soybean paste, pickled vegetables, and spices as ingredients. The process involves rendering the pork intestine lard, removing the residue, adding the ingredients one by one, frying and stir-frying until fragrant, and adding boiling water to adjust the flavor. When preparing the finished noodles, salt and a small amount of alkali are added to the flour to enhance the noodles' elasticity and resistance to boiling. To serve, the fermented brine is boiled, chopped pickled vegetables are placed at the bottom of the bowl, cooked noodles are added, and the sauce is poured on top.

[0004] However, traditional techniques have many prominent drawbacks that severely restrict their industrialization and market development: First, the fermented brine must be boiled before use, which inactivates all the lactic acid bacteria that grow during fermentation, directly eliminating the nutritional value provided by the lactic acid bacteria; Second, the addition of sauerkraut in the stir-frying process makes the high moisture and nutritional properties of sauerkraut prone to microbial growth, causing unsold brine to spoil the next day, resulting in a large waste of raw materials; Third, fermentation of the fermented brine requires strict temperature control, maintaining a suitable environment of 20-30℃, which can only be carried out during the spring when temperatures rise, making it difficult to achieve stable production throughout the year; Fourth, the natural fermentation method is greatly affected by external factors such as environmental temperature and humidity and airborne microbial communities, resulting in significant differences in taste, flavor, and acidity between different batches of fermented brine, directly causing poor quality stability and insufficient batch consistency of fermented brine noodles; At the same time, traditional fermented brine noodles need to be made and eaten immediately, lacking the characteristics of fast food, and cannot meet the convenience needs of modern consumers. Summary of the Invention

[0005] The purpose of this invention is to provide a preparation process for pre-packaged instant fermented noodle soup to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A preparation process for pre-packaged instant fermented noodle soup includes the following steps: S1. Preparation of fermented vegetable broth: The raw materials include seasonal vegetables, flour, and edible alkali. The seasonal vegetables include celery and cabbage. Wash the fresh vegetables thoroughly. Mix the dry flour with no more than 0.15% edible alkali in warm water to form a thin batter without lumps. Let it stand and rise for 30 minutes. Pour the risen batter into boiling water while stirring. Cook over low heat until the broth becomes translucent. Blanch the washed vegetables in the boiling water for 10 seconds, then remove them and place them in a cleaned and sterilized earthenware jar. After the water cools to room temperature, pour it into the earthenware jar, stir well, and cover to ferment. During fermentation, open the lid and stir once a day for the first two days. Observe the state of the broth on the third and fourth days. When a small amount of white foam floats on the surface, emits a sour aroma, and the pH value reaches 3.5-5.0, fermentation is complete. S2. Noodle Preparation: Based on the weight of flour, add 0.5%-1% edible salt, 0.1%-0.3% edible alkali, and 30%-35% room temperature drinking water. Stir and knead into a uniform dough, and let it rest for 20-30 minutes. Roll the rested dough into a sheet 0.8-1.2mm thick, cut it into noodles 0.6-1.5mm wide, and steam them in a 95-100℃ steam environment for 5-15 minutes, until the noodles are 80% cooked. Place the steamed noodles in a 60-80℃ hot air drying oven and dry them in sections for 2-4 hours, so that the final moisture content of the noodles is ≤14.0%. S3. Preparation of Sautéed Meat Sauce: Take fresh pork intestine fat and pork caul fat, wash and cut them into pieces, put them in a pot and render the oil residue until it is fragrant and crispy, remove and chop it for later use; peel and chop the ginger, put it in the oil pot with soybean paste and broad bean paste and fry until fragrant, then add dehydrated scallion whites, oil residue and spice powder, stir-fry until golden brown, add salt to taste, and set aside. S4. Aseptic filling: Cool the stir-fried meat sauce to 50-70℃, transfer it to the aseptic filling room, use aseptic filling equipment to fill the sauce in a quantitative manner and immediately heat seal it. S5. Pre-packaged combination: The dried noodles, sour sauce, and aseptically packaged meat sauce packets are aseptically sealed separately and combined according to the following preset ratios: Bucket packaging: 50-70g noodles, 40-65g sour sauce, 10-20g meat sauce packet; Box packaging: 80-120g noodles, 100-230g sour sauce, 25-40g meat sauce packet; After sealing, the mixture is sterilized by ultraviolet light to obtain the pre-packaged instant sour sauce noodles.

[0007] Preferably, a lactic acid bacteria strain is introduced during the preparation of the sour syrup, and the lactic acid bacteria strain is at least one of Lactobacillus plantarum and Lactobacillus acidophilus.

[0008] Preferably, in the preparation of the sour syrup, the mass ratio of seasonal vegetables to flour is 1:0.8-1.2.

[0009] Preferably, the rolling process in the noodle preparation adopts 3-5 progressive rolling cycles.

[0010] Preferably, the spice powder used in the preparation of the stir-fry sauce includes a seasoning powder made by mixing and grinding Sichuan pepper, fennel, and dried tangerine peel in a mass ratio of 3:2:1, with a powder particle size ≤150μm.

[0011] Preferably, after fermentation, the sour sauce is filtered through a 300-400 mesh filter at a pressure of 0.1-0.2 MPa, and the pH value is maintained at 3.5-5.0.

[0012] Preferably, the fermentation temperature in S1 is maintained at 20-30℃, and the fermentation time is 3-7 days.

[0013] Preferably, the temperature control of the hot air drying oven in S2 is: 75-80℃ for the first hour, and then reduced to 60-65℃ for the next 1-3 hours.

[0014] Preferably, the proportion of spices in S3 is star anise, cinnamon, and bay leaves in a mass ratio of 2:1:1; wherein, the amount of ginger added is 2%-3% of the mass of the sausage oil, the amount of broad bean paste added is 5%-8% of the mass of the sausage oil, the amount of soybean paste added is 3%-5% of the mass of the sausage oil, the amount of scallion segments added is 8%-10% of the mass of the sausage oil, and the amount of seasoning powder added is 1%-2% of the mass of the sausage oil.

[0015] Compared with the prior art, the beneficial effects of the present invention are: This invention successfully guides directional fermentation dominated by lactic acid bacteria by scientifically proportioning raw materials, introducing specific lactic acid bacteria strains as fermentation starters, and combining precise temperature control with semi-closed fermentation management. This avoids contamination from other microorganisms, resulting in a stable production of a non-astringent sour sauce with a pH value consistently controlled within the optimal edible range of 3.5-5.0, thus maximally restoring the complex flavor of traditional natural fermentation.

[0016] Meanwhile, the aseptic filling sauce packet of this invention solves the problem of traditional sauces containing sauerkraut spoiling the next day by eliminating the addition of sauerkraut, using a fully aseptic filling process and sealing and testing; it also reduces raw material loss and storage costs, and provides support for large-scale warehousing and transportation.

[0017] The entire process, from sour fermentation and noodle production to meat sauce preparation and packaging, has been or can be easily modularized and continuously implemented, making it suitable for large-scale industrial production and significantly improving capacity and efficiency. The final product is a pre-packaged combination (in buckets or boxes), which consumers can easily prepare by simply brewing or briefly heating, greatly reducing the cooking threshold and time. This allows traditional local delicacies to transcend geographical limitations and enter a wider market as a convenient, delicious, and healthy standardized product. Detailed Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0019] Example 1: A preparation process for pre-packaged instant fermented noodle soup, the preparation includes: Raw materials for preparing acid slurry 3 kg celery, 2 kg cabbage (seasonal vegetable), 2.5 kg flour, 2.25 g baking soda (0.09% of flour weight, ≤0.15%), 50 mL Lactobacillus plantarum starter, and 5 L warm water.

[0020] Raw materials for preparing finished noodles 10kg high-gluten flour, 70g salt (0.7%, 0.5%-1% of flour weight), 20g baking soda (0.2%, 0.1%-0.3% of flour weight), 3.2L room temperature drinking water (32%, 30%-35% of flour weight).

[0021] Raw materials for preparing stir-fried meat sauce 2.5 kg of pork intestine fat, 4 kg of pork caul fat (total 6.5 kg), 0.65 kg of scallion whites (10% of the total weight of intestine fat, ranging from 8% to 10%), 130 g of ginger (2% of the total weight of intestine fat, ranging from 2% to 3%), 195 g of soybean paste (3% of the total weight of intestine fat, ranging from 3% to 5%), 390 g of broad bean paste (6% of the total weight of intestine fat, ranging from 5% to 8%), spice powder (50 g of star anise, 25 g of cinnamon, and 25 g of bay leaves, mixed and ground in a 2:1:1 mass ratio, with a particle size ≤150 μm), and 30 g of edible salt.

[0022] Specialized equipment One earthenware jar (57cm in diameter, 65cm in height), one 2cm thick wooden board, one noodle cooking bucket with a fan, three stainless steel vegetable basins (two 65cm in diameter and one 40cm in diameter), one pair of long chopsticks, one stainless steel noodle strainer, one large vegetable basket, one 304 stainless steel bucket (40cm in diameter), one gas stove, one large iron pot (80cm in diameter), one iron shovel (85cm), one oil residue basket, one small flat shovel (52cm), one small flat spoon (52cm), one flat-bottomed round sieve (1m in diameter), aseptic filling equipment, hot air drying oven, and ultraviolet sterilization equipment.

[0023] Preparation steps; S1: Preparation of Sour Pulp Preparation: Wash, scald, and dry the earthenware jars, and place them on a 2cm thick wooden board; operators should wear masks and gloves, ensure the operating area is dry and well-ventilated, and ensure all utensils are free of oil.

[0024] Raw material pretreatment: Clean and wash the celery and cabbage; take warm water and mix 2.5kg flour and 2.25g baking soda until it becomes a thin batter without lumps, and let it stand for 30 minutes to rest.

[0025] Cooking and Serving: Boil water in a noodle pot, pour in the rested dough while stirring, and cook over low heat until the noodle soup becomes translucent; blanch the washed vegetables in boiling water for 10 seconds, remove them and place them in a drained earthenware jar; after turning off the heat, let the noodle soup cool to room temperature, pour it into the earthenware jar and stir well, add 50mL of Lactobacillus plantarum starter, and cover the jar.

[0026] Fermentation Management: On the first two days of fermentation, open the lid and stir once a day to release the gas in the container; on the third day of fermentation, observe a small amount of white foam floating on the surface of the liquid, smell a distinct sour aroma, and test the pH value with pH paper to 4.2 (in the range of 3.5-5.0), indicating that the fermentation is mature; filter the mature sour liquid through a 350-mesh filter at a filtration pressure of 0.15MPa to obtain sour liquid seasoning sauce, and transfer it to a 304 stainless steel container for sealed storage to prevent oxidation.

[0027] S2: Preparation of finished noodles Kneading and resting the dough: Mix 10kg of high-gluten flour, 70g of salt, and 20g of baking soda evenly, add 3.2L of room temperature drinking water, stir and knead into a smooth dough, and let it rest for 25 minutes (between 20-30 minutes).

[0028] Rolling and cutting: Roll the rested dough four times in a progressive manner (between 3 and 5 times) to make a 1.0mm thick sheet (between 0.8 and 1.2mm), and cut it into noodles with a width of 1.0mm (between 0.6 and 1.5mm).

[0029] Steaming and drying: The noodles are steamed in a 98℃ steam environment for 8 minutes (5-15 minutes range) until they are 80% cooked; then they are transferred to a hot air drying box, with a drying temperature of 78℃ for the first hour and 62℃ for the next 2 hours (60-65℃ range), and dried in stages for a total of 3 hours (2-4 hours range). The final moisture content of the noodles is 12.5% ​​(≤14.0%).

[0030] S3: Preparation of stir-fried minced meat Rendering of fat: Wash the fresh pork caul fat and pork intestine fat to remove waste, cut them into small pieces and pour them into a large iron pot. Render the fat until the cracklings have a caramelized aroma, then remove them, chop them up and put them in a bowl for later use.

[0031] Stir-fry and season: Add chopped ginger to the remaining oil in the wok and stir-fry for 1 minute. Then add soybean paste and broad bean paste and fry until fragrant. Add dehydrated scallion whites, pork cracklings and mixed spice powder and stir-fry until the ingredients turn golden yellow. Add salt to taste and stir well. Turn off the heat and let it cool.

[0032] S4: Aseptic filling The stir-fried meat sauce is cooled to 60℃ (between 50-70℃) and then transferred to an aseptic filling room. Aseptic filling equipment is used for quantitative filling, and the filling is immediately heat-sealed.

[0033] S5: Pre-packaged combination The dried instant noodles, fermented sour sauce, and aseptically packaged meat sauce packets are aseptically sealed separately. They are then packed into pre-made barrel containers according to the barrel filling ratio (60g noodles, 50g fermented sour sauce, and 15g meat sauce packets), sealed, and sterilized with ultraviolet light to complete the preparation of pre-packaged instant fermented sour noodles.

[0034] Example 2: A preparation process for pre-packaged instant fermented noodle soup, the preparation includes: Raw materials for preparing acid slurry 3 kg celery, 2 kg radish greens (seasonal vegetables), 2 kg flour, 2.4 g edible alkali (0.12% of flour weight, ≤0.15%), 40 mL Lactobacillus acidophilus primer (activated on MRS medium, pH 4.0), 4 L warm water.

[0035] Raw materials for preparing finished noodles 10kg all-purpose flour, 50g salt (0.5% of flour weight), 10g baking soda (0.1% of flour weight), 3L room temperature drinking water (30% of flour weight).

[0036] Raw materials for preparing stir-fried meat sauce 2.5 kg of pork intestine fat, 4 kg of pork caul fat (total 6.5 kg), 0.52 kg of scallion whites (8% of the total weight of the intestine fat), 195 g of ginger (3% of the total weight of the intestine fat), 325 g of soybean paste (5% of the total weight of the intestine fat), 520 g of broad bean paste (8% of the total weight of the intestine fat); spice powder (30 g of Sichuan peppercorns, 20 g of fennel seeds, and 10 g of dried tangerine peel, ground in a mass ratio of 3:2:1, with a particle size ≤150 μm), and 25 g of edible salt.

[0037] Specialized equipment Same as Example 1.

[0038] Preparation steps; S1: Preparation of Sour Pulp Preparation: Wash, scald, and dry the earthenware jars, and place them on a 2cm thick wooden board; operators should wear masks and gloves, ensure the operating area is dry and well-ventilated, and all utensils should be free of oil; the fermentation environment temperature should be controlled at 25℃ (within the range of 20-30℃).

[0039] Raw material pretreatment: Clean and wash the celery and radish greens; take warm water and mix 2kg flour and 2.4g baking soda until it becomes a thin batter without lumps, and let it stand for 30 minutes to rest.

[0040] Cooking and Serving: Boil water in a noodle pot, pour in the rested dough while stirring, and cook over low heat until the noodle soup becomes translucent; blanch the washed celery and radish greens in boiling water for 10 seconds, remove them and place them in a drained earthenware jar; after turning off the heat, let the noodle soup cool to room temperature, pour it into the earthenware jar and stir well, add 40mL of Lactobacillus acidophilus starter, and cover the jar.

[0041] Fermentation management: On the first two days of fermentation, open the lid and stir once a day; on the fourth day of fermentation, observe a small amount of white foam floating on the surface of the liquid, smell a sour aroma, and test the pH value to be 3.8, indicating that the fermentation is mature; filter the mature sour liquid through a 300-mesh filter at a filtration pressure of 0.1 MPa to obtain sour liquid seasoning sauce, and seal and store it.

[0042] Preparation of finished noodles Kneading and resting the dough: Mix 10kg of all-purpose flour, 50g of salt, and 10g of baking soda evenly. Rolling and cutting the dough: Roll the rested dough five times in a progressive manner to make a 0.8mm thick sheet, and cut it into noodles with a width of 0.6mm.

[0043] Steaming and drying: The noodles were steamed in a 95℃ steam environment for 15 minutes until they were 80% cooked; then they were transferred to a hot air drying box, where the drying temperature was 80℃ for the first hour and 60℃ for the next 3 hours. The noodles were dried in stages for a total of 4 hours, and the final moisture content of the noodles was 13.2%.

[0044] S3: Preparation of stir-fried minced meat The operation method is the same as in Example 1.

[0045] S4: Aseptic filling The stir-fried meat sauce is cooled to 50°C and then transferred to a sterile filling room for quantitative filling. After filling, it is immediately heat-sealed.

[0046] S5: Pre-packaged combination The ingredients (100g noodles, 150g sour sauce, and 30g meat sauce packet) are packed into a pre-made boxed container according to the boxed assembly ratio, sealed, and then sterilized with ultraviolet light to complete the preparation.

[0047] Example 3; A preparation process for pre-packaged instant fermented noodle soup, including raw material preparation; Raw materials for preparing acid slurry 4 kg of celery (seasonal vegetable), 3 kg of flour, 3.6 g of baking soda (0.12% of the flour weight), 60 mL of mixed Lactobacillus plantarum and Lactobacillus acidophilus primer (activated on MRS medium, pH 4.5), and 6 L of warm water.

[0048] Raw materials for preparing finished noodles 10kg of medium-high gluten flour, 100g of salt (1.0% of flour weight), 30g of baking soda (0.3% of flour weight), and 3.5L of room temperature drinking water (35% of flour weight).

[0049] Raw materials for preparing stir-fried meat sauce 2.5kg pork intestine fat, 4kg pork caul fat (total 6.5kg), 0.585kg scallion whites (9% of total intestine fat mass), 162.5g ginger (2.5% of total intestine fat mass), 260g soybean paste (4% of total intestine fat mass), 455g broad bean paste (7% of total intestine fat mass); spice powder (40g star anise, 20g cinnamon, 20g bay leaves, mixed and ground in a 2:1:1 mass ratio), 35g edible salt.

[0050] Specialized equipment Same as Example 1.

[0051] Preparation steps S1: Preparation of Sour Pulp Preliminary preparation: Same as in Example 1, the fermentation environment temperature is controlled at 25℃.

[0052] Raw material pretreatment: Clean the mustard greens; take warm water and mix 3kg flour and 3.6g edible alkali until a thin batter without lumps is formed, and let it stand for 30 minutes to rest.

[0053] Fermentation management: On the first two days of fermentation, open the lid and stir once a day; on the third day of fermentation, check that the pH value is 4.5, indicating that the fermentation is mature; filter the mature sour slurry through a 400-mesh filter at a pressure of 0.2 MPa to obtain sour slurry seasoning sauce, and seal and store it.

[0054] S2: Preparation of finished noodles Kneading and resting the dough: Mix 10kg of medium-high gluten flour, 100g of salt, and 30g of baking soda evenly, add 3.5L of room temperature drinking water, stir and knead into a smooth dough, and let it rest for 30 minutes.

[0055] Rolling and cutting: Roll the rested dough three times in a progressive manner to make a 1.2mm thick sheet, and then cut it into noodles with a width of 1.5mm.

[0056] Steaming and drying: The noodles were steamed in a 100℃ steam environment for 5 minutes until they were 80% cooked; then they were transferred to a hot air drying box, where the drying temperature was 75℃ for the first hour and 65℃ for the next hour. The noodles were dried in stages for a total of 2 hours, and the final moisture content of the noodles was 13.8%.

[0057] Preparation of stir-fried minced meat The operation method is the same as in Example 1.

[0058] Aseptic filling The stir-fried meat sauce is cooled to 70°C and then transferred to a sterile filling room for quantitative filling. After filling, it is immediately heat-sealed.

[0059] S5: Pre-packaged combination The ingredients (120g noodles, 230g sour sauce, and 40g meat sauce packet) are packed into a pre-made boxed container according to the boxed ratio, sealed, and then sterilized with ultraviolet light to complete the preparation.

[0060] It should be understood that numerous specific implementation decisions can be made during the development of any practical implementation, such as in any engineering or design project. Such development efforts may be complex and time-consuming, but for those skilled in the art who benefit from this disclosure, the development effort will be a routine work of design, manufacturing, and production without requiring much experimentation.

[0061] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A preparation process for pre-packaged instant fermented noodle soup, characterized in that, Includes the following steps; S1. Preparation of acid slurry: The ingredients include seasonal vegetables, flour, and baking soda. The seasonal vegetables include celery and cabbage. Clean the fresh vegetables thoroughly. Mix the dry flour with no more than 0.15% baking soda in warm water to form a smooth, lump-free batter. Let it rest for 30 minutes. Pour the rested batter into boiling water while stirring constantly. Cook over low heat until the broth becomes translucent. Blanch the cleaned vegetables in the boiling water for 10 seconds, then remove and place them in a cleaned and sterilized earthenware jar. After the water cools to room temperature, pour it into the earthenware jar, stir well, and cover to ferment. During fermentation, stir once a day for the first two days. Observe the state of the liquid on the third and fourth days. Fermentation is complete when a small amount of white foam floats on the surface, a sour aroma is emitted, and the pH value reaches 3.5-5.

0. S2, Noodle preparation: Add 0.5%-1% salt, 0.1%-0.3% baking soda, and 30%-35% room temperature drinking water according to the weight of flour. Mix and knead into a smooth dough and let it rest for 20-30 minutes. Roll out the rested dough into a sheet 0.8-1.2mm thick, cut it into noodles 0.6-1.5mm wide, and steam them in a steam environment of 95-100℃ for 5-15 minutes, until the noodles are 80% cooked. After steaming, place the noodles in a hot air drying oven at 60-80℃ and dry them in sections for 2-4 hours to ensure that the final moisture content of the noodles is ≤14.0%. S3. Preparation of stir-fried minced meat: Take fresh pork intestine fat and pork caul fat, wash and cut them into pieces, put them in a pot and render them to remove the cracklings until they are fragrant and crispy, then remove them, chop them up and set aside. Peel and mince the ginger, then fry it in oil with soybean paste and broad bean paste until fragrant. Add dehydrated scallion whites, oil residue and spice powder, stir-fry until golden brown, add salt to taste, and set aside. S4. Aseptic filling: Cool the stir-fried meat sauce to 50-70℃, transfer it to the aseptic filling room, use aseptic filling equipment to fill it in a quantitative manner and immediately heat seal it; S5, Pre-packaged combination: The dried noodles, fermented sauce, and aseptically packaged meat sauce packets are aseptically sealed separately and combined according to the following preset proportions: Bucket package: 50-70g noodles, 40-65g sour sauce, 10-20g meat sauce packet; Boxed package: 80-120g noodles, 100-230g sour sauce, 25-40g meat sauce packet; After sealing, the noodles are sterilized by ultraviolet light to obtain the pre-packaged instant sour noodles.

2. The preparation process of pre-packaged instant fermented noodle soup according to claim 1, characterized in that: During the preparation of the sour syrup, a lactic acid bacteria strain is introduced, and the lactic acid bacteria strain is at least one of Lactobacillus plantarum and Lactobacillus acidophilus.

3. The preparation process of a pre-packaged instant fermented noodle according to claim 1 or 2, characterized in that: In the preparation of the sour porridge, the mass ratio of seasonal vegetables to flour is 1:0.8-1.

2.

4. The preparation process of pre-packaged instant fermented noodle soup according to claim 1, characterized in that: The rolling process in the noodle preparation adopts 3-5 progressive rolling steps.

5. The preparation process of pre-packaged instant fermented noodle soup according to claim 1, characterized in that: The spice powder used in the preparation of the stir-fried meat sauce includes Sichuan peppercorns, fennel seeds, and dried tangerine peel mixed and ground in a mass ratio of 3:2:1 to make a seasoning powder with a particle size ≤150μm.

6. The preparation process of pre-packaged instant fermented noodle soup according to claim 1, characterized in that: After fermentation, the sour sauce is filtered through a 300-400 mesh filter at a pressure of 0.1-0.2 MPa, and the pH value is maintained at 3.5-5.

0.

7. The preparation process of pre-packaged instant fermented noodle soup according to claim 1, characterized in that: The fermentation temperature in S1 is maintained at 20-30℃, and the fermentation time is 3-7 days.

8. The preparation process of a pre-packaged instant fermented noodle according to claim 1, characterized in that: The temperature control of the hot air drying oven in S2 is as follows: 75-80℃ for the first hour, and then reduced to 60-65℃ for the next 1-3 hours.

9. The preparation process of a pre-packaged instant fermented noodle according to claim 1, characterized in that: The spices in S3 are formulated in the following proportions: star anise, cinnamon, and bay leaves in a mass ratio of 2:1:

1. Among them, ginger is added at 2%-3% of the mass of the sausage oil, broad bean paste at 5%-8% of the mass of the sausage oil, soybean paste at 3%-5% of the mass of the sausage oil, scallion segments at 8%-10% of the mass of the sausage oil, and seasoning powder at 1%-2% of the mass of the sausage oil.