A kind of production method of fresh wet Guilin rice noodles

Abstract

The invention relates to a production method of convenient fresh and wet Guilin rice noodles, which comprises the steps of raw material pretreatment, fermentation, ripening, dehydration, silk extrusion, quick freezing, quantitative packaging, sterilization and the like. The raw materials used in the present invention are only rice and water, no other additives and preservatives are added, and the fermentation time is shorter than the natural fermentation time. The rice milk is treated with high temperature and high pressure, has a high degree of gelatinization, and has a good bactericidal effect. After low temperature aging, As well as multiple microwave sterilization and cooling treatments, the taste of the formed rice noodles is preserved to the greatest extent, and during the storage process, the aging degree of the rice noodles is low, and the shelf life can reach 1 year.

Description

【Technical field】 [0001] The invention belongs to the technical field of grain processing. More specifically, the invention relates to a method for producing fresh wet Guilin rice noodles. 【Background technique】 [0002] Guilin has enjoyed the reputation of "Mountains and Rivers are the best in the world" since ancient times, and is a famous tourist city in China and even in the world. Due to the unique fermentation process of Guilin rice noodles, these rice noodles are endowed with the characteristics of whiteness, tenderness, softness, and refreshing taste. During the fermentation process, a variety of probiotics that are beneficial to the human intestinal tract will be produced, so they are more popular among consumers. As a representative of Guilin's food culture, Guilin rice noodles are an indispensable part of Guilin's history, Guilin culture, and Guilin people's life, and have become Guilin's business card. [0003] However, with the development of industrialization...

AI Technical Summary

Problems solved by technology

[0003] However, with the development of industrialization and the pursuit of profit, due to the complex, cumbersome and long-term fermentation process of traditional Guilin rice noodles, the current industrial production of straight dry rice noodles has basically canceled the fermentation process, and in order to reduce production costs, In the production process of rice noodles, cornstarch will be added, and the addition amount can reach 30-70%. This will cause the taste of rice noodles to become brittle and lose the unique rice flavor of pure rice. Protein content, poor luster of rice flour, and more importantly, for consumers who eat rice flour for a long time, a large amount of high-quality nutritional and functional rice protein supplements are missing, and they are replaced by genetically modified cornstarch

[0004] Guilin rice noodles are rich in ingredients, including brine, oil, pot roast, stewed beef, fried soybeans, chopped peppers, capers, etc. However, due to the high moisture content of wet rice noodles, a series of physical changes will occur during storage. , chemical and microbial changes increase the hardness of rice noodles, deteriorate viscoelasticity, break easily, lose luster, and reduce rehydration speed, etc. The storage time is very short and cannot be sold over long distances. limit its development

Many rice noodle shops now use the method of first cooking dry rice noodles to make wet rice noodles, which not only makes the cooking complicated, but also wastes manpower and material resources, increases the cost, and also lacks the unique flavor of fresh wet noodles, and the taste of rice noodles It is uneven due to the difference of cooks, the production scale cannot increase, and it is far from meeting the market requirements