Preparation method of fresh-keeping rice noodles

Abstract

The invention discloses a preparation method of fresh-keeping rice noodles. The method includes process steps of soaking rice; grinding the rice into pulp; steaming the rice noodles; pressing the ricenoodles; re-steaming the rice noodles; cooling the rice noodles; drying the rice noodles; and packaging the rice noodles. The preparation method is characterized in that: (1) in the process step of grinding the rice into pulp, an edible water-retaining agent and an edible strengthening agent are added, and water and rice starch in rice the pulp are formulated according to a proportion of 1:2.5; (2) in the cooling step, a preservative is added to a used cooling liquid, the ratio of the preservative to the cooling liquid is 90-110:1, and the cooling temperature is maintained at 20-50 DEG C; and(3) after a product is packaged, a sterilization process step is added, and sterilization treatment is performed by utilizing a pasteurization method. The fresh-keeping rice noodles prepared by the preparation method of the invention are convenient to eat, are easy to carry, can be stored at a room temperature for a long time, have no strip in appearance and no brittleness, is good in elasticity,is consistent in taste with fresh rice noodles, is low in processing and packaging cost, and reach the standard of microbiological indicators. The preparation method is low in investment, is low in cost, is obvious in effect, is reliable in quality and fresh-keeping function, and is harmless to a human body.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing fresh-keeping rice noodles. Background technique [0002] Rice noodles are one of the most common public foods in Guilin City. The quality and freshness of rice noodles is also an issue of concern to the government and the general public. Not only must the appearance and taste of rice noodles maintain the original flavor, but at the same time the microbial indicators must meet the requirements issued by the Autonomous Region Quality and Technical Supervision Bureau. standard. [0003] At present, fresh rice noodles must be made and eaten immediately, which is inconvenient to carry and not easy to store for a long time; therefore, several solutions have been studied on the market, but the results are not satisfactory: [0004] 1. The packaged rice noodles only solve the problem of external pollution. In the high temperature weather in summer, the rice noodles...

AI Technical Summary

Problems solved by technology

[0005] 2. Make dry rice noodles, soak them in water to make them soft when eating, and lose the unique flavor of rice noodles;

[0006] 3. Fresh rice noodles packaged with low-temperature freezing technology involve low-temperature freezing, especially the improvement of cold chain technology. If the cold chain process is not perfect, it will cause rapid deterioration of fresh rice noodles, affect the quality of rice noodles, and taste bad;

[0007] 4. Use the method of adding preservatives to keep it fresh and antiseptic, but it will cause the harm of preservatives and affect human health