阅读说明：本技术 一种方便花甲米线及其制备方法 (Instant Huajia rice noodles and preparation method thereof ) 是由 黄家红 赵钢 王艺涵 徐文龙 于 2019-12-20 设计创作，主要内容包括：一种方便花甲米线,包括米线包、花甲肉包、酱料包、粉料包、佐菜包,所述米线包原料中添加了食用淀粉5-20份,通过配料和浆、挤压成型、切段、快速定型、干燥、包装等步骤,制得的方便米线口感更好,断条率低、复水性好；本发明的花甲肉包、酱料包等调味包,使得方便米线的风味更好,给消费者带来更好的味觉体验。(An instant huajia rice noodle comprises a rice noodle bag, a huajia meat bag, a sauce bag, a powder bag and a seasoning bag, wherein 5-20 parts of edible starch is added into raw materials of the rice noodle bag, and the prepared instant rice noodle has better taste, low breaking rate and good rehydration property through the steps of mixing, pulping, extrusion forming, cutting, quick shaping, drying, packaging and the like; the seasoning bags such as the pangolin meat bag and the sauce bag enable the flavor of the instant rice noodles to be better, and bring better taste experience to consumers.)

1. An instant huajia rice noodle is characterized by comprising the following components: rice noodle bags, pangolin meat bags, sauce bags, powder bags and vegetable bags.

2. The rice noodle of claim 1 further comprising a needle mushroom bag or a vinegar bag.

3. The rice noodle of claim 1, wherein the rice noodle is prepared from the following raw materials in parts by weight: 5-20 parts of water, 60-90 parts of rice flour and 5-20 parts of edible starch.

4. The rice noodle of claim 3, wherein the rice noodle is prepared by a method comprising:

① mixing and pulping, wherein the raw materials are weighed accurately according to the proportion of the formula, and are put into a container to be fully stirred, so that the raw materials are uniformly mixed into a pulp to obtain rice noodle pulp for later use;

② extrusion molding, namely placing the rice noodle slurry into an extrusion barrel for extrusion, heating to 140 ℃ and 160 ℃ in the extrusion process for curing, wherein the diameter of the section is 0.5-1mm, and obtaining an initial product for later use;

③ cutting into segments, and rapidly shaping, namely cutting the primary product into segments, feeding into a shaping mold to form a cake-shaped dry rice noodle with the diameter of 70-100mm and the thickness of 10-20mm, and rapidly cooling by blowing to obtain a shaped rice noodle for later use;

④, drying and packaging, namely drying the shaped rice noodles by hot air drying equipment, and then conveying the rice noodles into automatic packaging equipment for thermal shrinkage packaging to obtain the rice noodle packets.

5. The rice noodle of claim 1, wherein the floral foam packet is prepared from the following raw materials in parts by weight: 70-90 parts of clam, 5-10 parts of vegetable oil, 1-5 parts of edible salt, 1-5 parts of white granulated sugar, 0.5-2 parts of hot pepper, 0.5-3 parts of spice, 1-5 parts of sodium glutamate and 0.1-1 part of disodium 5' -ribonucleotide.

6. The rice noodle of claim 4, wherein the preparation method of the steamed bun stuffed with flea beetles comprises the following steps:

① pretreating raw materials, namely putting the raw materials of the shell-containing ruditapes philippinarum into cleaning equipment, injecting saline water with the weight ratio of 1: 10, starting an oscillating device, and allowing the shell-containing ruditapes philippinarum to pass through the oscillating device for 10-15 minutes to obtain pretreated onychomycosis for later use;

② steaming, namely putting the pretreated squama Manis into a steaming device, and steaming at the temperature of 120-;

③ shelling, putting steamed squama Manis into shelling equipment, and collecting Carnis Mactrae;

④ mixing materials, weighing Carnis Mactrae, food additive and other adjuvants, and stirring in a stirrer to obtain flavored squama Manis meat;

⑤ subpackaging, namely weighing the flavored squama Manis meat, and packaging with a food-grade stretch film automatic packaging machine to obtain packaged squama Manis meat for use;

⑥ sterilizing, namely sterilizing the packaged squama Manis meat at high temperature and 120 ℃ for 20-30 minutes at 112-.

7. The rice noodle of claim 1, wherein the sauce packet is prepared from the following raw materials in parts by weight: 10-30 parts of salted double-vitex negundo, 15-30 parts of soybean oil, 10-20 parts of lard oil, 10-20 parts of pickled millet chili, 3-10 parts of garlic, 3-10 parts of pickled ginger, 2-8 parts of onion, 1-3 parts of food essence, 1-10 parts of hot sauce of Lantern yellow pepper, 1-3 parts of base flavor seasoning sauce, 0.05-0.3 part of D-sodium erythorbate and 0.02-0.07 part of potassium sorbate.

8. The rice noodle of claim 1, wherein the flour packet is prepared from the following raw materials in parts by weight: 35-65 parts of edible salt, 5-20 parts of sodium glutamate, 5-20 parts of chicken essence seasoning, 5-15 parts of food essence, 2-10 parts of white granulated sugar, 2-10 parts of yeast extract, 0.5-2 parts of 5' -flavour nucleotide disodium, 0.5-5 parts of garlic powder, 0.5-5 parts of onion powder, 0.5-2 parts of xanthan gum, 0.1-1 part of silicon dioxide and 0.05-0.3 part of ethyl maltol.

9. The rice noodle of claim 1, wherein the vegetable bag is prepared from the following raw materials in parts by weight: 30-70 parts of dehydrated green stem vegetables, 10-30 parts of undaria pinnatifida and 10-40 parts of FD bean curd grains.

10. The rice noodle of claim 2, wherein the needle mushroom bag is prepared from the following raw materials in parts by weight: 70-90 parts of flammulina velutipes, 5-20 parts of water, 5-20 parts of pickled pepper, 2-6 parts of edible salt, 1-5 parts of yeast extract, 1-3 parts of spice, 1-4 parts of sodium glutamate, 0.1-1 part of lactic acid, 0.1-1 part of citric acid, 0.1-2 parts of glacial acetic acid, 0.1-1 part of 5' -flavour-developing nucleotide disodium, 0.04-0.3 part of D-sodium erythorbate, 0.02-0.06 part of potassium sorbate, 0.02-0.06 part of sodium dehydroacetate, 0.001-0.02 part of ethylene diamine tetraacetic acid disodium, 0.1-0.4 part of potassium sulfacetamide and 0.2-1 part of food essence perfume.

Technical Field

The invention relates to the technical field of instant food processing, in particular to instant Huajia rice noodles and a preparation method thereof.

Background

The rice noodle is a strip rice product which is prepared by processing fresh rice as a raw material through a series of working procedures. The rice noodles are rich in carbohydrate, vitamins, minerals, enzyme and other nutrient substances, are easy to digest and are suitable for leisure fast food and hot pot, so the rice noodles are popular with consumers. The rice noodles are classified into common rice noodles, refined dry rice noodles, instant rice noodles and fresh-keeping wet rice noodles according to different treatment modes of products before eating. The instant rice noodles are the same as instant noodles, can be eaten only by soaking in hot water for a few minutes without hot cooking, and are provided with various seasoning soup bases, so that the instant rice noodles can meet different taste requirements. However, the prior art has the defects of easy breakage of rice flour after soaking, long rehydration time, difficult taste, and the like.

Disclosure of Invention

In order to solve the problems, the invention aims to provide the instant huajia rice noodles and the preparation method thereof. The rice noodle has good toughness, no fracture, long rehydration time period, and good taste.

In order to achieve the above purposes, the technical scheme provided by the invention is as follows:

an instant huajia rice noodle, which comprises the following components: rice noodle bags, pangolin meat bags, sauce bags, powder bags and vegetable bags.

Further, the rice noodle also comprises a needle mushroom bag or a vinegar bag.

Further, the rice noodle roll is prepared from the following raw materials in parts by weight: 5-20 parts of water, 60-90 parts of rice flour and 5-20 parts of edible starch.

Further, the preparation method of the rice noodle roll comprises the following steps:

① mixing and pulping, wherein the raw materials are weighed accurately according to the proportion of the formula, and are put into a container to be fully stirred, so that the raw materials are uniformly mixed into a pulp to obtain rice noodle pulp for later use;

② extrusion molding, namely placing the rice noodle slurry into an extrusion barrel for extrusion, heating to 140 ℃ and 160 ℃ in the extrusion process for curing, wherein the diameter of the section is 0.5-1mm, and obtaining an initial product for later use;

③ cutting into segments, and rapidly shaping, namely cutting the primary product into segments, feeding into a shaping mold to form a cake-shaped dry rice noodle with the diameter of 70-100mm and the thickness of 10-20mm, and rapidly cooling by blowing to obtain a shaped rice noodle for later use;

④, drying and packaging, namely drying the shaped rice noodles by hot air drying equipment, and then conveying the rice noodles into automatic packaging equipment for thermal shrinkage packaging to obtain the rice noodle packets.

Further, the flower shell bag is prepared from the following raw materials in parts by weight: 70-90 parts of clam, 5-10 parts of vegetable oil, 1-5 parts of edible salt, 1-5 parts of white granulated sugar, 0.5-2 parts of hot pepper, 0.5-3 parts of spice, 1-5 parts of sodium glutamate and 0.1-1 part of disodium 5' -ribonucleotide.

Further, the preparation method of the steamed pork bun with scaphium scaphigerum comprises the following steps:

① pretreating raw materials, namely putting the raw materials of the shell-containing ruditapes philippinarum into cleaning equipment, injecting saline water with the weight ratio of 1: 10, starting an oscillating device, and allowing the shell-containing ruditapes philippinarum to pass through the oscillating device for 10-15 minutes to obtain pretreated onychomycosis for later use;

② steaming, namely putting the pretreated squama Manis into a steaming device, and steaming at the temperature of 120-;

③ shelling, putting steamed squama Manis into shelling equipment, and collecting Carnis Mactrae;

④ mixing materials, weighing Carnis Mactrae, food additive and other adjuvants, and stirring in a stirrer to obtain half-flavored squama Manis meat;

⑤ subpackaging, namely weighing the flavored squama Manis meat, and packaging with a food-grade stretch film automatic packaging machine to obtain packaged squama Manis meat for use;

⑥ sterilizing, namely sterilizing the packaged squama Manis meat at high temperature and 120 ℃ for 20-30 minutes at 112-.

Further, the sauce bag is prepared from the following raw materials in parts by weight: 10-30 parts of salted double-vitex negundo, 15-30 parts of soybean oil, 10-20 parts of lard oil, 10-20 parts of pickled millet chili, 3-10 parts of garlic, 3-10 parts of pickled ginger, 2-8 parts of onion, 1-3 parts of food essence, 1-10 parts of hot sauce of Lantern yellow pepper, 1-3 parts of base flavor seasoning sauce, 0.05-0.3 part of D-sodium erythorbate and 0.02-0.07 part of potassium sorbate.

Further, the preparation method of the sauce bag comprises the following steps:

① pretreating raw materials including salting fructus Viticis negundo, pickled fructus Capsici, Bulbus Allii, pickled rhizoma Zingiberis recens, and herba Alii Fistulosi, and pulverizing into powder;

② parching sauce, heating soybean oil and adeps Sus Domestica (palm oil) in a pan, heating to 160 deg.C, adding salted fructus Viticis negundo, parching at 100-104 deg.C for 5-8 min, adding soaked fructus Capsici and calyx Seu fructus Physalis chili sauce, parching at 100-104 deg.C for 5-8 min, adding Bulbus Allii Rong, soaked rhizoma Zingiberis recens Roger and herba Alii Fistulosi Roots, parching at 100-104 deg.C for 4-7 min, turning to small fire, adding food essence, flavoring sauce, D-sodium erythorbate and potassium sorbate, parching for 2-3 min, and cooling to 35 deg.C to obtain parched material;

③ and (4) weighing the fried materials, and packaging with an automatic packaging machine to obtain the sauce bag.

Further, the powder packet is prepared from the following raw materials in parts by weight: 35-65 parts of edible salt, 5-20 parts of sodium glutamate, 5-20 parts of chicken essence seasoning, 5-15 parts of food essence, 2-10 parts of white granulated sugar, 2-10 parts of yeast extract, 0.5-2 parts of 5' -flavour nucleotide disodium, 0.5-5 parts of garlic powder, 0.5-5 parts of onion powder, 0.5-2 parts of xanthan gum, 0.1-1 part of silicon dioxide and 0.05-0.3 part of ethyl maltol.

The rice noodle of claim 1, wherein the vegetable bag is prepared from the following raw materials in parts by weight: 30-70 parts of dehydrated green stem vegetables, 10-30 parts of undaria pinnatifida and 10-40 parts of FD bean curd grains.

Further, the preparation method of the powder packet comprises the following steps: accurately weighing the ingredients according to the proportion of the formula, putting the ingredients into a mixer, and uniformly mixing. And packaging by using an automatic packaging machine according to the gram weight requirement to obtain the powder packet.

Further, the needle mushroom bag is prepared from the following raw materials in parts by weight: 70-90 parts of flammulina velutipes, 5-20 parts of water, 5-20 parts of pickled pepper, 2-6 parts of edible salt, 1-5 parts of yeast extract, 1-3 parts of spice, 1-4 parts of sodium glutamate, 0.1-1 part of lactic acid, 0.1-1 part of citric acid, 0.1-2 parts of glacial acetic acid, 0.1-1 part of 5' -flavour-developing nucleotide disodium, 0.04-0.3 part of D-sodium erythorbate, 0.02-0.06 part of potassium sorbate, 0.02-0.06 part of sodium dehydroacetate, 0.001-0.02 part of ethylene diamine tetraacetic acid disodium, 0.1-0.4 part of potassium sulfacetamide and 0.2-1 part of food essence perfume.

Further, the preparation method of the needle mushroom bag comprises the following steps:

① pretreating raw materials, namely cleaning and selecting needle mushroom raw materials, putting the needle mushroom raw materials into a container, soaking and desalting the needle mushroom raw materials for 8 to 12 hours by using clear water to obtain pretreated needle mushroom for later use;

② precooking, namely precooking the pretreated needle mushroom in a boiler, keeping the water boiling for 10-15 min after the water is boiled, fishing out the needle mushroom, putting the needle mushroom into a centrifugal machine for dehydration, taking out the needle mushroom, spreading the needle mushroom on a table top, and cooling to 30 ℃ to obtain dehydrated needle mushroom for later use;

③ mixing materials, weighing dehydrated needle mushroom, food additive and other adjuvants according to the proportion, and stirring in a stirrer to obtain needle mushroom;

④ subpackaging, namely weighing the needle mushrooms mixed with the materials, and packaging by using a food-grade stretch film automatic packaging machine to obtain packaged needle mushrooms for later use;

⑤ sterilizing, namely pasteurizing the packaged needle mushroom and sterilizing for 30-45 minutes at 88-98 ℃ to obtain the needle mushroom bag.

Further, the sauce bag is prepared from the following raw materials in parts by weight: 10-30 parts of salted double-vitex negundo, 15-30 parts of soybean oil, 10-20 parts of lard oil, 10-20 parts of pickled millet chili, 3-10 parts of garlic, 3-10 parts of pickled ginger, 2-8 parts of onion, 1-3 parts of food essence, 1-10 parts of hot sauce of Lantern yellow pepper, 1-3 parts of base flavor seasoning sauce, 0.05-0.3 part of D-sodium erythorbate and 0.02-0.07 part of potassium sorbate.

Further, the vegetable bag is prepared from the following raw materials in parts by weight: 30-70 parts of dehydrated green stem vegetables, 10-30 parts of undaria pinnatifida and 10-40 parts of FD bean curd grains.

Further, the vegetable bag is prepared from the following raw materials in parts by weight: 30-70 parts of dehydrated diced beans, 10-30 parts of dehydrated green stem vegetables and 10-20 parts of undaria pinnatifida.

Further, the vinegar bag is prepared from the following raw materials in parts by weight: 70-95 parts of brewed vinegar, 5-25 parts of brewed soy sauce, 0.5-2 parts of glacial acetic acid and 0.1-1 part of citric acid.

Compared with the prior art, the invention has the following beneficial effects:

① the rice noodle material of the invention is added with 5-20% of edible starch, which enhances the toughness of the rice noodle, is not easy to brittle fracture, and improves the rehydration of the rice noodle.

② the instant rice noodle of the invention is added with the steamed stuffed bun with flower shell meat, which improves the defect of single taste of the instant rice noodle and brings better experience to consumers.

Detailed Description

For further understanding of the present invention, the method and effects of the present invention will be described in further detail with reference to specific examples. It should be noted that the present embodiment is only for further illustration of the present invention and should not be construed as limiting the scope of the present invention, and that those skilled in the art can make modifications and adjustments in a non-essential way based on the above disclosure.