Instant fresh-keeping rice flour noodles and producing process thereof
A production process and technology of rice noodles, applied in food preservation, food preparation, food science, etc., can solve the problems of insufficient stability and strength of rice noodles, inability to preserve rice noodles, loss of flavor and taste of rice noodles, etc., to maintain taste and flavor, toughness Foot and convenient effect
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Embodiment 1
[0026] Example 1 Take 100kg of rice, remove sand and gravel, wash the rice by jet, etc., soak it with an appropriate amount of clear water for 24 hours, and for more than 48 hours in winter, grind it after draining, and add 0.3kg of propylene glycol alginate and 1.0 kg of xanthan gum. kg, 1.2kg of gluten powder, mix well, make vermicelli after twice aging and extruding, let stand to loosen the silk, let stand at 35°C-45°C for 2-3 hours, then send the rice flour into the pressure compound In the steamer, re-steam for about 10-15 minutes, take it out and wait for it to cool, then cut it off and send it to the cooking pot for air blowing and water boiling for 2 minutes, take it out and shape it quantitatively, then carry out acidic fresh-keeping treatment, and use a concentration of more than 98.0% for rice noodles Potassium sorbate solution, according to the ratio of 0.5-1.5g / kg, sprayed on the rice noodles, and at the same time put the rice noodles into the retort packaging bag,...
Embodiment 2
[0028] Same as in Example 1, add stabilizer and thickener: 0.8g of seaweed gum or 1.0g of manna gum after crushing, mix well with 0.7g of pentosan, after two times of ripening and extruding, let stand to loosen the silk (Sweating) Let stand at 35°C-45°C for 2-3 hours, then re-steam under pressure for 10-15 minutes, take it out and wait for cooling, cut it off and send it to a cooking pot for air blowing and water boiling for 4 minutes, remove and quantify After forming, carry out acidic fresh-keeping treatment, spray the rice flour with sodium diacetate solution with a content of 0.5-1.2g / kg, put it into a retort bag, seal it, and sterilize it with steam at 100°C-130°C for 5-15 minutes , inspect after cooling and make secondary packaging.
[0029] The product produced according to the production process of the present invention has good taste and sufficient toughness, and has a shelf life of 6-8 months under normal temperature conditions. During the shelf life, the product mai...
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