Rice cold noodles and making method thereof

Abstract

The invention discloses rice cold noodles. The rice cold noodles are made through the steps of adopting 100 parts of rice pulp, 20 parts of emulsion, 3 parts of tapioca starch, 4 parts of pea meal, 85parts of a compound colloid solution and 70 parts of pure water, performing mixing, performing packing, performing curing and performing cooling. An emulsifying system constructed by palm oil is used, and a composite colloid solution system is used for assistance, so that the ageing of starch can be effectively delayed. Under normal-temperature condition, products can also be stored for 1 month,soft mouth feel can be maintained, and besides, the quality guarantee period at normal temperature can be prolonged to 1 month from 2 days. Rapid development of the rice cold noodles in food service industry can be promoted, and the rice cold noodles can be industrialized. CMC, carrageenin and sodium alginate are compounded in the ratio by weight of 4 to 7 to 2 to obtain colloid, and the colloid,the white granulated sugar and hot water are stirred at a high speed, so as to obtain the compound colloid solution. Finally, under the coordination condition of a colloid thermal forming technology,the purpose of improving the elastic and chewy mouth feel of the rice cold noodles can be achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing cold rice noodles and cold rice noodles prepared by the method. Background technique [0002] Rice cold noodles is a specialty food in Guangyuan City, Sichuan Province, also known as steamed cold noodles. Its appearance is similar to Shaanxi Liangpi, but its raw material is rice instead of flour. The method is: soak the rice and grind it into a slurry, then steam it in a special steamer, take it out to cool, cut into strips, and eat it after cooling. Its taste is smooth and refreshing, tough and non-sticky, cool and pleasant. Some people tried to make it outside Guangyuan City, but the taste and flavor were hard to compare with the local area. It was said that it was related to the local water quality in Guangyuan, so it became a specialty product of Guangyuan. The finished product of cold rice noodles is a high-moisture food, and its freshness period is wi...

AI Technical Summary

Problems solved by technology

Some people tried to make it outside of Guangyuan City, but the taste and flavor are hard to compare with those of the local area. It is said that it is related to the local water quality in Guangyuan, so it has become a specialty product of Guangyuan.