CN1231837A - Freshness retaining wet rice flour noodles and producing process thereof - Google Patents
Freshness retaining wet rice flour noodles and producing process thereof Download PDFInfo
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- CN1231837A CN1231837A CN98126311A CN98126311A CN1231837A CN 1231837 A CN1231837 A CN 1231837A CN 98126311 A CN98126311 A CN 98126311A CN 98126311 A CN98126311 A CN 98126311A CN 1231837 A CN1231837 A CN 1231837A
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- rice flour
- flour noodles
- wet rice
- pickling
- manufacture craft
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Abstract
An antistaling type of wet rice flour noodles with high water content up to 30-80% is made through removing impurities from rice, washing rice, soaking it in water, grinding, stirring, press shaping, steaming, pickling, packing, sterilizing, and cooling, and features that the antiageing agent of starch is added during its making procedure. Its advantages are higher water content, longer guarantee period up to 3 months, no need of rewatering before eating it, and good taste and enjoyment to eat it.
Description
The present invention relates to food, relate in particular to a kind of freshness retaining wet rice flour noodles
Ground rice is dried to be a bulk product in the rice deep processing, is to preserve with dewatered drying, and this traditional food is inexpensive because of its nutrition, and unique flavor is liked by the consumer deeply, and consumer groups to north, have spreaded all over the whole nation by south, and the large-tonnage product outlet is arranged.But ground rice is done and to be compared with the wet rice flour noodles without dewatered drying, no matter on the local flavor still on the mouthfeel latter all even better.And the wet rice flour noodles work in-process saved dry run, saved the rehydration operation before appointing cooking, and is the time and labour saving.Yet wet rice flour noodles is easily aging brings back to life, rotten, its fresh-keeping resisting starch ageing that relates to.Problems such as the control of putrefactive microorganisms and antistaling process fail thoroughly to solve so far, cause wet rice flour noodles can only preceding shop after the mill produce, production scale does not increase, fortune does not far satisfy market demands.
The objective of the invention is to satisfy the growing material requisite of people, develop a kind of convenience, nutrition, health, the freshness retaining wet rice flour noodles of safety.
Freshness retaining wet rice flour noodles of the present invention than present commercially available ground rice institute water content height, can reach 30～80%, product can be preserved under normal temperature condition and circulate, and the shelf-life can reach three months, can keep traditional aquatic foods to come the mouthfeel and the local flavor of powder in the shelf-life, and production cost is low, instant
The manufacture craft of freshness retaining wet rice flour noodles of the present invention is: rice (early rice) → removal of impurities → wash rice → soak rice → pulverizing → accent powder → extrusion modling → answer steaming → pickling → packing → sterilization → cooling → vanning → warehouse-in.It is characterized in that adding the resisting starch ageing agent in process, can be compound sugar, sorbierite, one or more in the sodium carboxymethylcellulose.Increased pickling process one after multiple the steaming, adopted various edible acidic flavoring agents such as citric acid, its acid strength is 0.5 ‰～5 ‰, and the pickling time is 0.5 minute～3 minutes; With and sterilization process after having packed, carry out, sterilising temp is 60 ℃～121 ℃, the time is 5 minutes～120 minutes
Product water content of the present invention is higher, saves drying steps on the technology, need not rehydration when edible, only needs boiling water to soak about 1 minute, and the time is short, and instant can be stir-fried and eaten after immersion is pulled out, soup food or cold and dressed with sauce food.The invention solves the age of starch under the high water content, fresh-keeping problem makes this product mouthfeel, and local flavor all is better than convenient rice flour noodles.
Below in conjunction with embodiment the present invention is advanced to say to describe in detail embodiment 1:
Take by weighing 100 kilograms of rice, remove impurity such as sandstone, use clear water drip washing clean with 300 kilograms of immersions of NaOH solution of 1 ‰ again after 15 minutes earlier, soaked 24 hours, drain the back and pulverize, add 0.02 kilogram of sodium carboxymethylcellulose, mix thoroughly with proper amount of clear water.After twice extruding, make bean vermicelli, 40 ℃ airtight 3 hours, then in steamer, steamed 10 minutes.Take out the back and dropped in 1 ‰ the citric acid solution pickling 1 minute, drain the back pack, seal the back, again cooling with 90 ℃ of sterilizations in 60 minutes.Embodiment 2:
With embodiment 1, after the pulverizing, add 0.2 kilogram of sorbierite, mix thoroughly, after the extruding, steamed again 9 minutes, drop into again in 5 ‰ the citric acid solution and soaked 1 minute, drain the back pack, seal sterilization in 90 ℃/60 minutes, cooling again.
Claims (8)
1. wet rice flour noodles is characterized in that: water content 30～80%, or water content is 30g～80g in every 100g product.
2. wet rice flour noodles according to claim 1 is characterized in that: also contain the resisting starch ageing agent of 0.01 gram～10 grams in per 100 gram products.
3. wet rice flour noodles according to claim 1 is characterized in that: the resisting starch ageing agent can be one or more in compound sugar, sorbierite, the sodium carboxymethylcellulose.
4. the manufacture craft of a wet rice flour noodles is characterized in that: in the technology of making this wet rice flour noodles pickling process is arranged.
5. wet rice flour noodles manufacture craft according to claim 4 is characterized in that: sterilization process carries out after packing.
6. wet rice flour noodles manufacture craft according to claim 4 is characterized in that: adopt edible tart flavour system to carry out pickling during pickling, and acid strength is 0.5 ‰～5 ‰, the pickling time is 0.5～3 minute.
7. wet rice flour noodles manufacture craft according to claim 5 is characterized in that: sterilization temperature is 60 ℃～121 ℃, and the time is 5 minutes～120 minutes.
8. according to claim 4 or 6 described wet rice flour noodles manufacture crafts, it is characterized in that: the edible acidic flavoring agent that is adopted when acyl is washed can be citric acid, malic acid, lactic acid.In the acetic acid etc. one or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98126311A CN1081902C (en) | 1998-12-31 | 1998-12-31 | Freshness retaining wet rice flour noodles and producing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98126311A CN1081902C (en) | 1998-12-31 | 1998-12-31 | Freshness retaining wet rice flour noodles and producing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1231837A true CN1231837A (en) | 1999-10-20 |
| CN1081902C CN1081902C (en) | 2002-04-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98126311A Expired - Fee Related CN1081902C (en) | 1998-12-31 | 1998-12-31 | Freshness retaining wet rice flour noodles and producing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1081902C (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101151C (en) * | 2000-05-01 | 2003-02-12 | 湖南金健米业股份有限公司 | Method for producing antistaling instant rice-flour noodles |
| CN1108761C (en) * | 1999-12-01 | 2003-05-21 | 中国农业大学 | Production process of instant fresh rice flour noodles |
| CN100356863C (en) * | 2005-04-30 | 2007-12-26 | 周诒虹 | Manufacturing method of instant dry pure rice flour thread |
| CN101449763B (en) * | 2008-12-26 | 2011-11-16 | 冯星愿 | Multifunctional rice-flour noodle production line and production technique thereof |
| CN102273594A (en) * | 2011-08-24 | 2011-12-14 | 中南林业科技大学 | Wet rice flour processing method for inhibiting retrogradation |
| CN101653214B (en) * | 2009-09-11 | 2012-07-11 | 李金华 | Tea oil rice flour and preparation process thereof |
| CN101461486B (en) * | 2008-12-31 | 2012-08-01 | 冯星愿 | Production chain of instant dry rice noodles and technique for producing the same |
| CN103169005A (en) * | 2013-04-10 | 2013-06-26 | 唐云 | Method for manufacturing freshness-retaining wet rice noodles |
| CN103535597A (en) * | 2013-10-17 | 2014-01-29 | 江南大学 | Method for improving elasticity and stewing property of extruded rice noodles |
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
| CN103637049A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having soft mouthfeel and returned nutrition |
| CN103637051A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having returned nutrition |
| CN103637050A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having soft mouthfeel and original nutrition |
| CN105380239A (en) * | 2015-11-13 | 2016-03-09 | 陈启芬 | Processing and preparation method of fresh sweet potato vermicelli |
| CN110326741A (en) * | 2019-08-09 | 2019-10-15 | 四川东方主食产业技术研究院 | A kind of fresh-cut lettuce and preparation method thereof |
| CN111903893A (en) * | 2020-08-11 | 2020-11-10 | 四川省银丰食品有限公司 | Fresh wet rice flour fresh-keeping treatment method |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056987A (en) * | 1990-06-01 | 1991-12-18 | 张炳林 | Production of instant rice noodles |
| CN1092253A (en) * | 1993-03-19 | 1994-09-21 | 徐学兵 | Fresh preserving method for high moisture content cooked rice flour noodles |
| JPH1094369A (en) * | 1996-09-20 | 1998-04-14 | Suehiro Epm:Kk | Sterilization of grain flour |
| CN1065722C (en) * | 1998-05-21 | 2001-05-16 | 赵耀东 | Method for producing instant wet noodles (rice flour) |
-
1998
- 1998-12-31 CN CN98126311A patent/CN1081902C/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108761C (en) * | 1999-12-01 | 2003-05-21 | 中国农业大学 | Production process of instant fresh rice flour noodles |
| CN1101151C (en) * | 2000-05-01 | 2003-02-12 | 湖南金健米业股份有限公司 | Method for producing antistaling instant rice-flour noodles |
| CN100356863C (en) * | 2005-04-30 | 2007-12-26 | 周诒虹 | Manufacturing method of instant dry pure rice flour thread |
| CN101449763B (en) * | 2008-12-26 | 2011-11-16 | 冯星愿 | Multifunctional rice-flour noodle production line and production technique thereof |
| CN101461486B (en) * | 2008-12-31 | 2012-08-01 | 冯星愿 | Production chain of instant dry rice noodles and technique for producing the same |
| CN101653214B (en) * | 2009-09-11 | 2012-07-11 | 李金华 | Tea oil rice flour and preparation process thereof |
| CN102273594A (en) * | 2011-08-24 | 2011-12-14 | 中南林业科技大学 | Wet rice flour processing method for inhibiting retrogradation |
| CN102273594B (en) * | 2011-08-24 | 2012-06-27 | 中南林业科技大学 | Wet rice flour processing method for inhibiting retrogradation |
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
| CN103169005A (en) * | 2013-04-10 | 2013-06-26 | 唐云 | Method for manufacturing freshness-retaining wet rice noodles |
| CN103535597A (en) * | 2013-10-17 | 2014-01-29 | 江南大学 | Method for improving elasticity and stewing property of extruded rice noodles |
| CN103637049A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having soft mouthfeel and returned nutrition |
| CN103637051A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having returned nutrition |
| CN103637050A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having soft mouthfeel and original nutrition |
| CN105380239A (en) * | 2015-11-13 | 2016-03-09 | 陈启芬 | Processing and preparation method of fresh sweet potato vermicelli |
| CN110326741A (en) * | 2019-08-09 | 2019-10-15 | 四川东方主食产业技术研究院 | A kind of fresh-cut lettuce and preparation method thereof |
| CN111903893A (en) * | 2020-08-11 | 2020-11-10 | 四川省银丰食品有限公司 | Fresh wet rice flour fresh-keeping treatment method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1081902C (en) | 2002-04-03 |
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