Preservation method of freshly squeezed wet rice vermicelli and preserved wet rice vermicelli

Abstract

The invention provides to a preservation method of freshly squeezed wet rice vermicelli, including the following steps: putting freshly squeezed wet rice vermicelli into a food-grade acid solution foracid leaching, and removing for draining; evenly mixing the wet rice vermicelli with a vegetable oil; putting the wet rice vermicelli into a high-temperature cooking bag (the cooking bag is not sealed, and the bag opening is reserved with a 2-5 cm sealing gap), and performing microwave sterilization; after the microwave sterilization, performing vacuum sealing on the cooking bag within 5 s; putting the sealed cooking bag into a thermostatic water bath, and performing water bath sterilization; and removing the cooking bag, and cool to obtain a finished product. This method may avoid the defectof cooking bag breakage due to hot steam produced by the microwave sterilization, and the sterilization is more thorough; on the one hand, the hot steam produced in the cooking bag makes the pressureinside the bag higher than the external pressure, preventing the entry of the air with bacteria outside the bag to cause secondary pollution; and on the other hand, the expanded hot steam in the cooking bag effectively kills the microorganisms in every corner of the cooking bag, effectively inhibiting the activity of miscellaneous bacteria, and prolonging the shelf life of the product.

Description

Technical field [0001] The invention relates to the technical field of wet / fresh rice vermicelli preservation treatment, in particular to a fresh-squeezed wet rice vermicelli preservation method and fresh-keeping wet rice vermicelli. Background technique [0002] Rice vermicelli is a kind of convenience food with rice as the main raw material. Because of its characteristics, smooth taste and convenient eating characteristics, it is deeply loved by consumers. However, the high moisture content of fresh rice vermicelli can easily lead to microbial spoilage, and its shelf life is extremely short, even as short as a few days; if it is dried into dry rice vermicelli, although the shelf life can be extended, it is troublesome to consume and increase production costs. Therefore, the use of fresh and wet preservation has always been the processing method of rice vermicelli pursued by the society. [0003] At present, most of the dried rice vermicelli circulating in the market is dominated...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems in the prior art that the wet rice vermicelli is not easy to preserve, the freshness preservation and sterilization treatment effect is poor, and the semi-dry rice vermicelli is troublesome to eat, the present invention provides a fresh-keeping method for freshly squeezed wet rice vermicelli and fresh-keeping wet rice vermicelli. Fresh-keeping treatment No preservatives are added in the process, and the sterilization effect is better. It not only retains the inherent characteristics of fresh rice vermicelli, but also prolongs the shelf life, and there is no added green

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