The present invention discloses self-cooked fermented semi-dry rice noodles and a preparation method thereof. The semi-dry rice noodles are mainly prepared from the following raw materials: rice, a
starch additive and a fresh-keeping and
microorganism-inhibiting additive; the
starch additive is pea
starch,
wheat starch and
lotus root starch; and the fresh-keeping and
microorganism-inhibiting additive is prepared from a
rosemary extract and
nisin. The preparation method comprises the following steps: (1) putting
raw material rice into water, carrying out a primary
fermentation, or then adding acadmium-removing
microorganism preparation for a secondary
fermentation, and conducting filtering, washing with water, and draining; (2) adding water,
grinding into
powder in a half-dry state, conducting sieving, adding a starch additive and a fresh-keeping and microorganism-inhibiting additive, and adding water to blend the
powder; and (3) conducting a primary
steaming,
extrusion, air-
drying byhanging rods, an aging treatment, secondary
steaming,
water washing, water soaking, draining, sterilization, cooling and packaging. The half-dry rice noodles are low in a
breakage rate and a cooking
loss rate, good in taste, safe to eat and long in
shelf life. The method is high in
cadmium removal efficiency, capable of prolonging the
shelf life, simple in process, low in cost and suitable for industrial production.