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High water-content cooked rice noodle formula and preserving method

A technology of cooked rice noodles with high water content, applied in the fields of application, food preparation, food science, etc., can solve the problems of not being suitable for long-term storage, inconvenient consumption of rice noodles, high cost of rice noodles, etc., and achieve the effect of long shelf life

Inactive Publication Date: 2009-06-10
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

We can see three kinds of rice noodle products in the market. The first type is dry rice noodle. This kind of rice noodle is in the shape of thin vermicelli or vermicelli and has a long storage time. However, the drying and dehydration process is used in the production process, and it takes a long time to eat. It can be eaten after soaking in water for a long time, and the taste is poor
The second type is wet rice noodles, which are usually sold first and are not suitable for long-term storage. This kind of rice noodles is inconvenient to eat
However, for the eaters, it is necessary to arrange the route and time of eating on the spot. Secondly, the rice noodles in the rice noodle shop are expensive, and the tableware after eating by many people is not hygienic.
Also do not appear a kind of can preserve for a long time on the market at present, the fresh-keeping method of cooked rice flour with low cost and convenient to eat

Method used

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Embodiment Construction

[0026] Concrete implementation process of the present invention is as follows:

[0027] 1. Selection of raw materials: choose rice with full grains, no moths, and no damaged skin as the main material;

[0028] 2. Elutriation: Soak the selected raw materials in clean water and manually wash them repeatedly to remove impurities;

[0029] 3. Soak raw materials: Soak the rice in clear water, requiring water to soak the surface of the raw materials, the purpose is to make the starch absorb water; the soaking time is 12 hours, and the pH value of the soaking solution is 4;

[0030] 4. Drain: When the pH value of the raw material reaches 4, drain the water, rinse for 2 minutes, and drain the water;

[0031] 5. Crushing and refining: put the rice into a grinder for grinding and grinding into powder;

[0032] 6. Add auxiliary materials: Add pullulan, modified starch, emulsifier, fortifier, preservative and quality improver in sequence. The raw materials are in the following weight pe...

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Abstract

The invention provides a formula for high-moisture cooked rice flour and a fresh-keeping method, and relates to foodstuff and a production process thereof. The invention is characterized in that the formula uses rice as main raw material, and uses amylopectin, denaturation starch, emulsifying agent, reinforcing agent, antiseptic and quality modifying agent as auxiliary materials. The fresh-keeping method includes steps: selecting raw materials, washing, soaking the raw materials, draining, grinding into slurry, adding the auxiliary materials, kneading, boiling, squeezing into filament, cooling and packaging. The formula for high-moisture cooked rice flour and the fresh-keeping method have advantages of industrial production, long storage life, novel process, high rice flour yield, good toughness and good taste.

Description

1. Technical field [0001] The invention relates to a food manufacturing process, in particular to a formula of high-moisture cooked rice noodles and a fresh-keeping method. 2. Background technology [0002] Rice noodles are a traditional food in the south of my country. At present, a large number of rice noodle shops have also appeared in the north. We can see three kinds of rice noodle products in the market. The first type is dry rice noodle. This kind of rice noodle is in the shape of thin vermicelli or vermicelli and has a long storage time. However, the drying and dehydration process is used in the production process, and it takes a long time to eat. It can be eaten after soaking in water for a long time, and the taste is poor. The second category is wet rice noodles, which are generally sold first and are not suitable for long-term storage. This kind of rice noodles is inconvenient to eat. The third category is that rice noodles are sold to customers by the rice nood...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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