Production method of fresh and wet rice noodles

Abstract

The invention provides a production method of fresh and wet rice noodles and belongs to the technical field of deep processing of rice products. Repeated steaming and sterilization of wet rice noodles are synchronized with a high-pressure technology, and the production method of the fresh and wet rice noodles is obtained. The production method mainly comprises steps as follows: early indica rice starch serving as a raw material is soaked for 3-4 h at the room temperature, drained off, crushed and screened with a 60-mesh sieve, then sodium hypochlorite is added, the content of moisture of rice meal is adjusted to range from 45% to 50%, then the rice meal is subjected to extrusion forming and left to stand at the room temperature to retrograde for 4 h, retrograde for 2 h at the temperature of 4 DEG C and is subjected to vacuum packaging and ultrahigh-pressure treatment for 15-20 min at the temperature of 55 DEG C to 60 DEG C and under the pressure of 200-250 Mpa, and the fresh and wet rice noodles which require a short production cycle and have a long shelf life are obtained. The production method of the fresh and wet rice noodles has the unique advantage as follows: sodium hypochlorite is quickly decomposed under high pressure and performs a synergistic function for sterilization, the storage period of the fresh and wet rice noodles is prolonged, meanwhile, the repeated steaming time of the fresh and wet rice noodles is shortened, and the chewiness and the taste of the product are improved when the fresh and wet rice noodles are eaten.

Description

technical field [0001] The invention discloses a production method of fresh wet rice noodles, relates to the application of ultra-high pressure technology in the processing of wet rice noodles, and belongs to the technical field of deep processing of rice products. Background technique [0002] Fresh-keeping wet rice noodles are processed through production processes such as refining, gelatinization, molding, and cooling, and have not been dried. Wet rice flour has a high degree of gelatinization, fine particle size, and is easy to rehydrate. It can be eaten in soup, fried food, and cold salad. It is very popular among consumers, especially in the south of my country. It has a broad market. [0003] Due to the high degree of gelatinization of fresh-keeping wet rice noodles, it is necessary to re-steam the aged wet rice noodles during the processing of fresh-keeping wet rice noodles. In addition, due to the high water content, fresh-keeping wet rice noodles are easily spoile...

AI Technical Summary

Problems solved by technology

However, soaking in lactic acid will make the fresh-keeping wet rice noodles taste sour, and after cooking, the wet rice noodles will be sterilized at high temperature for a long time, and the eating toughness will be greatly reduced, and the strips will be easily broken.