Ready-to-eat wet vermicelli brewed with boiling water and preparation method thereof

Abstract

The invention discloses instant wet vermicelli brewed with boiling water and a preparation method thereof, and the instant wet vermicelli brewed with boiling water comprises the following components: 100-120 parts of edible sweet potato starch, 70-90 parts of edible cassava starch, 1-3 parts of edible salt, 10-20 parts of essence, 3-7 parts of citric acid and 0.1-0.3 part of aluminum ammonium sulfate. According to the present invention, by accurately proportioning the raw material formula and the optimized treatment process, the internal structure of the vermicelli is loose, the water can rapidly permeate into each vermicelli during the brewing with boiling water, the simultaneous cooking inside and outside is ensured, the tedious process of long-time soaking or pre-cooking of the traditional dry vermicelli is completely broken, the time cost is substantially saved, and the production efficiency is improved. The convenient and efficient diet requirements of modern consumers are perfectly met.

Description

Technical Field

[0001] This invention relates to the field of convenience food technology, and further to a wet vermicelli that can be eaten immediately after being boiled in boiling water and its preparation method. Background Technology

[0002] In recent years, with the accelerated pace of life and increased health awareness, fresh, wet vermicelli has become increasingly popular due to its smoother texture and convenient preparation, making it a promising direction for the future development of the vermicelli industry. Originating in the Sichuan and Chongqing regions, wet vermicelli uses locally handmade sweet potato starch and is named for its distinctive sour and spicy flavor. After continuous evolution and refinement across Southwest China, it has become a popular street food. In the highly competitive market of homogenized hot and sour vermicelli, instant hot and sour vermicelli and noodles are typically dry. While these dry vermicelli are often favored by manufacturers due to their lower moisture content and longer shelf life, they offer lower added value and fail to replicate the authentic taste and flavor of traditional street food. Meanwhile, existing fresh, wet vermicelli and noodles, with their high water content, are less resistant to boiling, break easily, and require a longer cooking time, making them inconvenient to eat. Therefore, developing a fresh, wet vermicelli that is easy to boil is a crucial technical challenge that needs to be addressed by those skilled in the art.

[0003] Therefore, there is an urgent need to develop a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method, in order to solve the technical problems in the existing technology. Summary of the Invention

[0004] In view of the above-mentioned technical problems, the purpose of this invention is to provide a wet vermicelli that can be eaten immediately after being boiled in boiling water, which can solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: This application provides a ready-to-eat wet rice noodle that can be prepared by boiling water, comprising the following components: 100-120 parts sweet potato starch, 70-90 parts cassava starch, 1-3 parts salt, 10-20 parts flavoring, 3-7 parts citric acid, and 0.1-0.3 parts ammonium aluminum sulfate.

[0006] In some embodiments, the edible salt includes food-grade potassium salt and food-grade magnesium salt, wherein the weight ratio of the food-grade potassium salt to the food-grade magnesium salt is 1:0.1-1:2.

[0007] In some embodiments, the ready-to-eat wet rice noodles provided in this application, when steeped in boiling water, comprise the following components: The ingredients are: 100 parts sweet potato starch, 80 parts cassava starch, 2 parts salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts ammonium aluminum sulfate.

[0008] According to another aspect of the present invention, the present invention further provides a method for preparing ready-to-eat wet vermicelli that can be prepared by boiling water, for preparing the ready-to-eat wet vermicelli described in any of the above embodiments, comprising the following steps: S1. Take the preset amounts of edible sweet potato starch and edible tapioca starch, add warm water and mix thoroughly to obtain a slurry; S2. Place the prepared slurry in a boiling water bath and heat it to fully gelatinize it to obtain starch paste; S3. Add water to the table salt and stir until completely dissolved to obtain a salt solution; S4. When the temperature of the starch paste drops to the preset temperature, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a uniform and smooth starch dough. S5. Place the starch dough in a noodle press to make the noodles evenly leak into a pot of boiling water and cook for a preset time. Then, remove the noodles and place them in cold water to refrigerate. S6. After packaging the refrigerated vermicelli, refrigerate it to obtain fresh wet vermicelli.

[0009] In some embodiments, the target heating temperature in step S2 is 95°C-100°C.

[0010] In some embodiments, the preset temperature in step S4 is 30°C-50°C.

[0011] In some implementations, the preset cooking time in step S5 is 1-4 minutes.

[0012] In some embodiments, the refrigeration temperature in step S6 is -2℃ to 21℃, and the refrigeration time in step S6 is 7-12 hours.

[0013] In some embodiments, the method for preparing ready-to-eat wet vermicelli by boiling water provided by the present invention further includes: S7. Vacuum-sealed packaging is performed on the fresh wet strips to lock in freshness.

[0014] Compared with the prior art, the ready-to-eat wet rice noodles provided by the present invention have at least the following beneficial effects: 1. This invention, through precise proportioning of raw material formula and optimized processing technology, makes the internal structure of the vermicelli more porous. When brewed with boiling water, the water can quickly penetrate into the interior of each vermicelli, ensuring that it is cooked inside and out at the same time. This completely breaks the cumbersome process of traditional dry vermicelli that requires long soaking or pre-cooking, greatly saving time and costs, and perfectly meeting the modern consumer's demand for convenient and efficient food. Detailed Implementation The endpoints and any values ​​of the ranges disclosed in this invention are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this invention.

[0016] The main raw materials and their component contents used in the examples and comparative examples are shown below: The present application will be further described in detail below with reference to embodiments and comparative examples.

[0017] Examples 1-4 and Comparative Examples 1-2 provide ready-to-eat wet rice noodles that can be prepared by boiling water and their preparation methods.

[0018] It should be noted that wet vermicelli can also be wet rice noodles or wet rice vermicelli noodles, and no specific definition is made here.

[0019] Example 1 Example 1 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible cassava starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 110 parts edible sweet potato starch, 80 parts edible cassava starch, 2 parts edible salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts aluminum ammonium sulfate. Then heat the slurry in a boiling water bath at 100℃ to fully gelatinize it into a starch paste. The edible salt mainly consists of food-grade potassium salt and food-grade magnesium salt in a 1:1 weight ratio. Then add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 40℃, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a smooth and uniform starch dough. Place the starch dough in a pasta machine to make the noodles evenly extruded into a pot of boiling water and cook for 3 minutes. Remove and place in cold water and refrigerate at -12℃ for 9 hours. Package the refrigerated noodles and refrigerate them to obtain fresh wet noodles.

[0020] Example 2 Example 2 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible cassava starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 100 parts edible sweet potato starch, 70 parts edible cassava starch, 2 parts edible salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts aluminum ammonium sulfate. Then heat the slurry in a boiling water bath at 95℃ to fully gelatinize it into a starch paste. The edible salt mainly consists of food-grade potassium salt and food-grade magnesium salt in a weight ratio of 1:0.1. Then add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 30℃, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a smooth and uniform starch dough. Place the starch dough in a pasta machine to make the noodles evenly extruded into a pot of boiling water and cook for 1 minute. Remove and place in cold water and refrigerate at -2℃ for 7 hours. Package the refrigerated noodles and refrigerate to obtain fresh wet noodles.

[0021] Comparative Example 1 Comparative Example 1 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible tapioca starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 80 parts edible tapioca starch, 2 parts edible salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts aluminum ammonium sulfate. Then, heat the slurry in a boiling water bath at 100℃ to fully gelatinize it into a starch paste. The edible salt mainly consists of food-grade potassium salt and food-grade magnesium salt in a 1:1 weight ratio. Then, add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 40℃, mix the remaining edible sweet potato starch, the remaining edible tapioca starch, the salt solution, and the starch paste, and knead it into a smooth and uniform starch dough. Place the starch dough in a noodle press to evenly extrude the noodles into a pot of boiling water and cook for 3 minutes. Remove them and place them in cold water to refrigerate at -12℃ for 9 hours. After refrigerating, package the noodles and refrigerate them to obtain fresh wet noodles.

[0022] Comparative Example 2 Comparative Example 2 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible tapioca starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 110 parts edible sweet potato starch, 80 parts edible tapioca starch, 2 parts edible salt, 15 parts flavoring, and 5 parts citric acid. Then, heat the slurry in a boiling water bath at 100℃ to fully gelatinize it into a starch paste. The edible salt mainly consists of food-grade potassium salt and food-grade magnesium salt in a 1:1 weight ratio. Then, add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 40℃, mix the remaining edible sweet potato starch, the remaining edible tapioca starch, the salt solution, and the starch paste, and knead it into a smooth and uniform starch dough. Place the starch dough in a noodle press to evenly expel the noodles into a pot of boiling water and cook for 3 minutes. Remove them and place them in cold water to refrigerate at -12℃ for 9 hours. After refrigerating, package the noodles and refrigerate them to obtain fresh wet noodles.

[0023] Comparative Example 3 Comparative Example 3 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible cassava starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 110 parts edible sweet potato starch, 80 parts edible cassava starch, 2 parts edible salt, 15 parts flavoring, 10 parts citric acid, and 0.2 parts aluminum ammonium sulfate. Then heat the slurry in a boiling water bath at 100℃ to fully gelatinize it into a starch paste. The edible salt mainly consists of food-grade potassium salt and food-grade magnesium salt in a 1:1 weight ratio. Then add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 40℃, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a smooth and uniform starch dough. Place the starch dough in a noodle press to make the noodles evenly extruded into a pot of boiling water and cook for 3 minutes. Remove and place in cold water and refrigerate at -12℃ for 9 hours. Package the refrigerated noodles and refrigerate them to obtain fresh wet noodles.

[0024] Comparative Example 4 Comparative Example 4 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible cassava starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 110 parts edible sweet potato starch, 80 parts edible cassava starch, 2 parts edible salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts aluminum ammonium sulfate. Then heat the slurry in an 80℃ boiling water bath to fully gelatinize it into a starch paste. The edible salt mainly consists of food-grade potassium salt and food-grade magnesium salt in a 1:1 weight ratio. Then add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 40℃, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a smooth and uniform starch dough. Place the starch dough in a noodle press to make the noodles evenly extruded into a pot of boiling water and cook for 3 minutes. Remove and place in cold water and refrigerate at -12℃ for 9 hours. Package the refrigerated noodles and refrigerate them to obtain fresh wet noodles.

[0025] Comparative Example 5 Comparative Example 5 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible cassava starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 110 parts edible sweet potato starch, 80 parts edible cassava starch, 2 parts edible salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts aluminum ammonium sulfate. Then heat the slurry in a boiling water bath at 100℃ to fully gelatinize it into a starch paste. Then add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 40℃, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a smooth and uniform starch dough. Place the starch dough in a noodle press to make the noodles evenly extruded into a pot of boiling water and cook for 3 minutes. Remove and place in cold water and refrigerate at -12℃ for 9 hours. Package the refrigerated noodles and refrigerate again to obtain fresh wet noodles.

[0026] Comparative Example 6 Comparative Example 6 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible cassava starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 110 parts edible sweet potato starch, 80 parts edible cassava starch, 2 parts edible salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts aluminum ammonium sulfate. Then heat the slurry in a boiling water bath at 100℃ to fully gelatinize it into a starch paste. The edible salt mainly consists of food-grade potassium salt and food-grade magnesium salt in a 1:1 weight ratio. Then add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 20℃, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a smooth and uniform starch dough. Place the starch dough in a noodle press to make the noodles evenly extruded into a pot of boiling water and cook for 3 minutes. Remove and place in cold water and refrigerate at -12℃ for 9 hours. Package the refrigerated noodles and refrigerate them to obtain fresh wet noodles.

[0027] Comparative Example 7 Comparative Example 7 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible cassava starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 110 parts edible sweet potato starch, 80 parts edible cassava starch, 2 parts edible salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts aluminum ammonium sulfate. Then heat the slurry in a boiling water bath at 100℃ to fully gelatinize it into a starch paste. The edible salt mainly consists of food-grade potassium salt and food-grade magnesium salt in a 1:1 weight ratio. Then add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 40℃, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a smooth and uniform starch dough. Place the starch dough in a pasta machine to make the noodles evenly extruded into a pot of boiling water and cook for 7 minutes. Remove and place in cold water and refrigerate at -12℃ for 9 hours. Package the refrigerated noodles and refrigerate them to obtain fresh wet noodles.

[0028] Comparative Example 8 Comparative Example 8 provides a ready-to-eat wet rice noodle that can be prepared by boiling water and its preparation method. The preparation method of the ready-to-eat wet rice noodle includes the following steps: Take a predetermined amount of edible sweet potato starch and edible cassava starch, add warm water and mix thoroughly to obtain a slurry. The specific ratio is 110 parts edible sweet potato starch, 80 parts edible cassava starch, 2 parts edible salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts aluminum ammonium sulfate. Then heat the slurry in a boiling water bath at 100℃ to fully gelatinize it into a starch paste. The edible salt mainly consists of food-grade potassium salt and food-grade magnesium salt in a 1:1 weight ratio. Then add water to the edible salt and stir until completely dissolved to obtain a salt solution. When the temperature of the starch paste drops to 40℃, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a smooth and uniform starch dough. Place the starch dough in a noodle press to make the noodles evenly extruded into a pot of boiling water and cook for 3 minutes. Remove and place in cold water and refrigerate at 2℃ for 24 hours. Package the refrigerated noodles and refrigerate them to obtain fresh wet noodles.

[0029] Product testing: The ready-to-eat wet vermicelli prepared in Examples 1-2 and Comparative Examples 1-8 were tested for breakage rate, cooking resistance, tensile strength, and convenience. The breakage rate was tested by randomly selecting 100 fresh wet vermicelli of the same length, placing them in a beaker containing distilled water and boiling them. The percentage of broken vermicelli within a fixed boiling time was recorded under a gentle boiling state. The cooking resistance was tested by randomly selecting 20 fresh wet vermicelli of the same length, placing them in a beaker containing distilled water and boiling them. The cooking time at which the vermicelli broke was recorded under a gentle boiling state. The tensile strength was measured using a TA-XT2I physical property tester. Good convenience means that it can be eaten after boiling for 2-3 minutes, and poor convenience means that it can be eaten after boiling for more than 8 minutes. The results are shown in Table 1.

[0030] Table 1

[0031] As can be seen from Table 1, among Examples 1-2, the breakage rate, boiling resistance, tensile strength, and convenience of Example 1 are slightly better than those of Example 2. At the same time, the breakage rate, boiling resistance, tensile strength, and convenience of Example 1 are equivalent to or even better than those of Comparative Examples 1 and 4, and far superior to those of Comparative Examples 2, 3, 5, 6, 7, and 8. This indicates that the quality of the wet vermicelli product provided by the present invention is equivalent to or better than other wet vermicelli products on the market. Moreover, reasonable proportions and process parameters can significantly improve the boiling resistance and convenience of wet vermicelli. It is evident that reasonable raw material parameters and reasonable process parameters can bring better comprehensive performance to wet vermicelli.

[0032] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A type of ready-to-eat wet rice noodle that can be prepared by simply boiling water, characterized in that... Includes the following components: 100-120 parts sweet potato starch, 70-90 parts cassava starch, 1-3 parts salt, 10-20 parts flavoring, 3-7 parts citric acid, and 0.1-0.3 parts ammonium aluminum sulfate.

2. The ready-to-eat wet rice noodles that can be prepared by boiling water according to claim 1, characterized in that, The edible salt includes food-grade potassium salt and food-grade magnesium salt, and the weight ratio of the food-grade potassium salt to the food-grade magnesium salt is 1:0.1-1:

2.

3. The ready-to-eat wet rice noodles that can be prepared by boiling water according to claim 2, characterized in that, Includes the following components: The ingredients are: 100 parts sweet potato starch, 80 parts cassava starch, 2 parts salt, 15 parts flavoring, 5 parts citric acid, and 0.2 parts ammonium aluminum sulfate.

4. A method for preparing ready-to-eat wet rice noodles that can be steeped in boiling water, as described in claims 1-3, characterized in that, Includes the following steps: S1. Take the preset amounts of edible sweet potato starch and edible tapioca starch, add warm water and mix thoroughly to obtain a slurry; S2. Place the prepared slurry in a boiling water bath and heat it to fully gelatinize it to obtain starch paste; S3. Add water to the table salt and stir until completely dissolved to obtain a salt solution; S4. When the temperature of the starch paste drops to the preset temperature, mix the remaining edible sweet potato starch, the remaining edible cassava starch, the salt solution and the starch paste, and knead into a uniform and smooth starch dough. S5. Place the starch dough in a noodle press to make the noodles evenly leak into a pot of boiling water and cook for a preset time. Then, remove the noodles and place them in cold water to refrigerate. S6. After packaging the refrigerated vermicelli, refrigerate it to obtain fresh wet vermicelli.

5. The method for preparing ready-to-eat wet vermicelli by boiling water as described in claim 4, characterized in that, The target heating temperature in step S2 is 95℃-100℃.

6. The method for preparing ready-to-eat wet vermicelli by boiling water according to claim 5, characterized in that, The preset temperature in step S4 is 30℃-50℃.

7. The method for preparing ready-to-eat wet vermicelli by boiling water according to claim 6, characterized in that, The preset cooking time in step S5 is 1-4 minutes.

8. The method for preparing ready-to-eat wet vermicelli by boiling water according to claim 7, characterized in that, The refrigeration temperature in step S6 is -2℃ to 21℃, and the refrigeration time in step S6 is 7-12 hours.

9. The method for preparing ready-to-eat wet vermicelli by boiling water according to claim 8, characterized in that, Also includes: S7. Vacuum-sealed packaging is performed on the fresh wet strips to lock in freshness.

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