Making process of quick-frozen fried rice noodles and quick-frozen fried rice noodles

Abstract

The invention discloses a making process of quick-frozen fried rice noodles and the quick-frozen fried rice noodles. The process comprises the following steps: S1, soaking dry rice noodles at normal temperature until the water content is not lower than 40%; s2, primarily curing and secondarily increasing the water content; s3, rolling and kneading for seasoning; S4, weighing and sub-packaging, adding the prepared side dishes into each sub-package, and preliminarily cooling to room temperature; and S5, quick-freezing. The gelatinization degree and the water content of the rice noodles are strictly controlled, aged water can still be absorbed by gelatinized structures during microwave heating, broken noodles are avoided, traditional stir-frying is replaced with rolling and kneading, large-scale production can be achieved, the whole process is free of the stir-frying procedure and only boiling is achieved, energy consumption is reduced, and mechanical operation is achieved. Labor loss is reduced, and assembly line work is easy to achieve. According to the method, operation is directly carried out on the dried rice noodles, the storage resistance of the dried rice noodles is superior to that of fresh rice noodles, and the problem that the fried rice noodles are easily made under the condition that no fresh rice noodle supply chain guarantee exists is solved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a manufacturing process of quick-frozen fried rice noodles and quick-frozen fried rice noodles. Background technique [0002] At present, the fried rice noodles are made and sold in the restaurant, and the fresh rice noodles are directly fried in the pot. Traditional fried rice noodles are very dependent on the production and supply chain of fresh rice noodles, so the real pain point of fried rice noodles is the storage of fresh rice noodles. Frozen rice noodles will break when fried. There is basically no supply of fresh rice noodles in the northern region. Some restaurants use dry powder to soak and make it. It takes more than 4 hours to soak. The mismatch between the number of meals prepared in advance and the actual demand can easily lead to insufficient supply or waste of rice noodles. Moreover, according to the processing technology of the restaurant, quick-froze...

AI Technical Summary

Problems solved by technology

Traditional fried rice noodles are very dependent on the production and supply chain of fresh rice noodles, so the real pain point of fried rice noodles is the storage of fresh rice noodles. Frozen rice noodles will break when fried.

There is basically no supply of fresh rice noodles in the northern region. Some restaurants use dry powder to soak and make it. It takes more than 4 hours to soak. The mismatch between the number of meals prepared in advance and the actual demand can easily lead to insufficient supply or waste of rice noodles.

Moreover, according to the processing technology of the restaurant, quick-frozen fried rice noodles cannot be produced in batches. There are two main problems: 1. The finished product is watery and the strips are broken; 2. The strips are broken when the wok is stir-fried

Images