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Production process of quick-frozen preserved rice noodles

A production method and technology of rice noodles, applied in food preservation, food science, application, etc., can solve the problems of long rehydration time of dry powder, poor toughness, broken starch, etc.

Active Publication Date: 2006-10-18
湖南湘粮食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice noodles are a traditional food commonly eaten by the masses in rice-producing areas in southern my country. They are convenient, delicious, and very popular. However, there are currently several major types of rice noodle products on the market, especially rice noodles, such as dry rice noodles, breakfast rice noodles and moisturizing rice noodles. There are more or less problems, such as long rehydration time of dry powder or poor rehydration taste, breakfast rice noodles are ordinary rice noodles, which are easy to deteriorate in summer, and tend to be broken due to the aging of starch in winter. It is not easy to save, it can only be saved for one day at most
Although moisturizing rice noodles have greatly improved the anti-aging of starch, and the longest shelf life can be as long as one year at room temperature, this product also has a biggest shortcoming. The quality of rice noodles will change greatly during storage. , the performance is easy to break, the taste is brittle, and the toughness is poor, not as good as breakfast powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] With 100Kg rice, indica rice or the mixed rice of indica rice and japonica rice, the following examples are the same, according to the existing technology, through rice soaking, grinding, steaming, extrusion molding, steaming, cooling, cooling water temperature 8 ℃, and then Measuring, shaping, and then sent to quick-freezing equipment, the thickness of the product during the quick-freezing process: about 20mm ~ 25mm, quick-frozen at -35°C for 20 minutes, after the product leaves the freezing equipment, it is packaged as a finished product, and stored in a refrigerator with a temperature of -18°C .

Embodiment 2

[0013] According to the existing process, 100Kg of rice is soaked, refined, steamed, extruded, steamed, cooled, and the temperature of the cooling water is 15°C. Then, it is measured and shaped, and then sent to the quick-freezing equipment. The thickness of the product during the quick-freezing process : About 20mm ~ 35mm, quick-frozen at -32°C for 50 minutes, the product is packaged as a finished product after it comes out of the freezing equipment, and stored in a refrigerator with a temperature of -18°C.

Embodiment 3

[0015] According to the existing process, 100Kg of rice is soaked, refined, steamed, extruded, steamed, cooled, and the temperature of the cooling water is 25°C. Then, it is measured and shaped, and then sent to the quick-freezing equipment. The thickness of the product during the quick-freezing process : About 20mm ~ 35mm, quick-frozen at -28°C for 70 minutes, the product is packaged as a finished product after it comes out of the freezing equipment, and stored in a refrigerator with a temperature of -18°C.

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Abstract

The production process of quick-frozen preserved rice noodles includes the steps of screening rice, soaking, grinding milk, steaming, extruding to form, re-steaming, cooling, metering, setting, quick freezing and packing. It features the cooling with tap water or well water at 4-30 deg.c for 3-10 min, the quick freezing at temperature of -28 to -35 deg.c in a quick freezing tank for 20-70 min and storing and transporting temperature not higher than -18 deg.c and well maintained quality and taste.

Description

technical field [0001] The invention relates to quick-frozen food, namely a production method of quick-frozen and fresh-keeping rice noodles. Background technique [0002] Rice noodles are a traditional food commonly eaten by the masses in rice-producing areas in southern my country. They are convenient, delicious, and very popular. However, there are currently several major types of rice noodle products on the market, especially rice noodles, such as dry rice noodles, breakfast rice noodles and moisturizing rice noodles. There are more or less problems, such as long rehydration time of dry powder or poor rehydration taste, breakfast rice noodles are ordinary rice noodles, which are easy to deteriorate in summer, and tend to be broken due to the aging of starch in winter. It is not easy to save, and it can only be saved for a day at most. Although moisturizing rice noodles have greatly improved the anti-aging of starch, and the longest shelf life can be as long as one year at...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L3/36
Inventor 殷七荣孙庆杰张致远李辉
Owner 湖南湘粮食品科技有限公司
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