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A kind of preparation method of Nanchang fried noodles

A technology of stir-fried noodles and rice noodles, which is applied in the field of food processing, can solve the problems of acid value and peroxide value increase, inconvenient industrial production, flavor change, etc., and achieve the effects of slow oxidation and rancidity, guaranteed taste, and time saving

Active Publication Date: 2019-02-05
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Nanchang fried noodles are prone to aging, long-term storage is prone to rapid rise in acid value and peroxide value, and flavor changes. They can only be cooked and eaten immediately. Various ingredients are prepared and used immediately, which is inconvenient and not easy for industrialization. production, greatly restricting the special snacks from going out of Nanchang and going to the national market
Overcoming the problems of standardization and industrialization in the existing Nanchang fried noodles is the main problem facing Nanchang rice noodles at present

Method used

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  • A kind of preparation method of Nanchang fried noodles
  • A kind of preparation method of Nanchang fried noodles
  • A kind of preparation method of Nanchang fried noodles

Examples

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Embodiment 1

[0019] Buy high-quality early indica rice from the supermarket, pulverize the raw material of high-quality early indica rice, pass through a 60-mesh rice sieve, remove coarse particles, and get rice flour; mix rice flour hydroxypropyl distarch phosphate in a mass ratio of 90:10, add water The moisture content of the preparation system is 40%, and it is evenly stirred; the evenly stirred rice noodles are extruded into round and long rice noodles through a twin-screw extruder, and a certain humidity is maintained on a conveyor belt with a speed of 0.5m / s at a low temperature of 4°C , so that the water content of the rice noodles was aged at 45% and aged online for 1 hour; the aged rice noodles were re-steamed in a re-steamer for 20 minutes; weighed 250g of re-steamed rice noodles, heated the frying pan, and added liquid seasoning packs (Contains 10g olive oil, 3g sesame oil, 1g shallot oil, 5.0g light soy sauce, 3.2g dark soy sauce, 3.0g edible salt, 15g freeze-dried tenderloin, ...

Embodiment 2

[0040] Buy high-quality early indica rice from the supermarket, pulverize the raw material of high-quality early indica rice, pass through a 60-mesh rice sieve, remove coarse particles, and get rice flour; mix rice flour hydroxypropyl distarch phosphate in a mass ratio of 90:10, add water The moisture content of the preparation system is 45%, stir evenly; extrude the evenly stirred rice noodles into round and long rice noodles through a twin-screw extruder, and keep a certain humidity on the conveyor belt with a speed of 0.5m / s at a low temperature of 4°C , so that the water content of the rice noodles was aged at 55% on-line for 2 hours; the aged rice noodles were re-steamed in the re-steamer for 30 minutes; 300g of the re-steamed rice noodles were weighed, heated in the frying pan, and the liquid seasoning packet was added (contains 11g olive oil, 2g sesame oil, 2g shallot oil, 6.0g light soy sauce, 3.5g dark soy sauce, 3.1g edible salt, 18g freeze-dried tenderloin, 6g freeze...

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Abstract

The invention discloses a preparation method of Nanchang stir-fried rice noodles. A double-screw extrusion technology is utilized, liquid seasonings and solid seasonings are added to rice noodles after online aging and repeated steaming, the mixture is stir-fired and the Nanchang stir-fried rice noodles are prepared, wherein the liquid seasonings comprise olive oil, sesame oil, chive oil, light soy sauce, dark soy sauce, pork fillets and green vegetables; the solid seasonings comprise star anise, five spices, monosodium glutamate, chicken essence, dried shallots, chilies, fresh ginger, garlic, white granulated sugar, starch, dextrin, fennel, pepper, ginger powder, food additives and the like. A preparation process is simple, the rice noodles subjected to extrusion and repeated steaming are directly used to be stir-fried, the taste is better, time is saved due to use of the seasonings, the taste is guaranteed, and the industrial standard can be met. The prepared Nanchang stir-fried rice noodles have better caking resisting performance, and the oxidation rancidification is slow.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a food frying method. Background technique [0002] Rice noodles are the daily staple food of ordinary people, fried noodles are a kind of folk food in Jiangxi, and Nanchang fried noodles are the most famous. Nanchang Fried Noodles is one of the traditional foods in Nanchang. It is a famous snack in Jiangxi cuisine. It can be eaten as a main meal, or it can be used to increase nutrition outside the main meal. It can also appear on the dining table as a main dish. , has the characteristics of rich nutrition, suitable for all seasons, easy-to-get raw materials, cheap and high-quality, time-saving and labor-saving, and has the characteristics of combining meals. [0003] At present, Nanchang fried noodles are prone to aging, long-term storage is prone to rapid rise in acid value and peroxide value, and flavor changes, so they can only be cooked and eaten immediately, and vario...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/113A23L27/00A23L27/14
Inventor 陈军戴涛涛刘成梅李俶梁瑞红刘伟罗舜菁
Owner NANCHANG UNIV
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