CN114947050A - A kind of prepackaged Nanchang mixed powder and its processing method - Google Patents

Abstract

The invention belongs to the field of food, and particularly relates to prepackaged Nanchang mixed powder and a processing method thereof. The prepackaged Nanchang mix powder comprises dry rice flour and a seasoning bag, wherein the mass ratio of the dry rice flour to the seasoning bag is 55-65: 35-45. The invention selects proper dry rice flour with good taste and smoothness, matches with a sauce bag with a unique formula, and can obtain an instant Nanchang mixing powder with authentic flavor, hot, sweet, fresh and fragrant taste and nutrition after being boiled for 8-10 minutes by boiling water, thereby restoring the delicious taste of the Nanchang mixing powder in restaurants, and being the prepackaged Nanchang mixing powder with unique flavor.

Description

A kind of prepackaged Nanchang mixed powder and its processing method

technical field

The invention belongs to the field of food, in particular to a prepackaged Nanchang mixed powder and a processing method thereof.

Background technique

Nanchang mixed noodles is a famous local specialty snack in Nanchang City, Jiangxi Province. Because of the unique craftsmanship of the ingredients, it is named after its taste is sweet and slightly spicy. The rice noodles are smooth and elastic, so this rice noodles are chewy in the mouth, and have the aroma of peanuts and grandmother's vegetables. And the strong rice noodles are paired with crisp dried radish and crispy peanuts, and the taste and flavor experience are very good.

The basic raw materials of Nanchang mixed flour powder are rice and edible starch, that is, high-quality late rice is made by soaking rice, grinding, filtering, and pulping. The roots are firm and transparent, and the cooked vermicelli strips are tender and white after being boiled. Cooked rice noodles, add salt, pepper, monosodium glutamate (chicken essence), soy sauce, sesame oil (sesame oil) and other seasonings, as well as minced garlic, chopped green onion, dried salted radish, scallion, fried peanuts and other auxiliary dishes, and finally Add the chili sauce made from dried chili powder that Nanchang people like, mix well and eat. At present, the dry rice noodles used in Nanchang mixed noodles in the catering industry need to be soaked for 8-12 hours in advance, or the wet rice noodles that have been pre-processed and soaked by the factory have a shelf life of 24 hours; consumers cook when they order, and because the ingredients are very rich and The production process is cumbersome, so it is not suitable for ordinary consumers to make it at home, and it cannot speed up the promotion and recognition of Nanchang mixed noodles in the national consumer market outside Nanchang.

SUMMARY OF THE INVENTION

The object of the present invention is to provide a kind of fast-cooking prepackaged Nanchang mixed powder for the above technical problems. According to the product taste characteristics of Nanchang Mixed Noodles, the present invention conducts industrial R&D and production, and selects 1.4mm quick-cooking dry rice noodles and various seasoning packets as the contents to present to consumers in the form of prepackaged food products, which has the advantages of saving time. , saves trouble, allows consumers to cook and eat quickly at home, tastes delicious, and truly restores the advantages of local delicacies in Nanchang. At the same time, it also has the characteristics of easy portability and storage at room temperature for more than 10 months, thus realizing the region of Nanchang mixed noodles. Food can be promoted and enjoyed nationwide.

In order to realize the above purpose of the invention, the specific technical scheme of the present invention is:

A prepackaged Nanchang mixed powder includes rice noodles and a seasoning package, and the mass ratio of the rice noodles and the seasoning package is 55-65:35-45.

Preferably, the raw materials for preparing rice flour are rice and edible starch (preferably corn starch), and the mass ratio thereof is 65-80:20-35. The rice flour is selected from dry rice flour powder, and the diameter of the dry rice flour is 1.2-2.0 mm. Stored dry at room temperature, it is basically the same as the catering Nanchang mixed powder powder, which can achieve the classic tough, elastic and smooth taste required by Nanchang mixed powder.

The seasoning package is any one or more of a sauce package, a chili oil package, a sesame oil package, a dehydrated vegetable package and a physical package.

The sauce package is made of soy sauce, oyster sauce, salt, monosodium glutamate, brown sugar, spices, yeast extract, starch, D-sodium erythorbate, xanthan gum and potassium sorbate, and the mass ratio of each raw material is 65-75 : 7.5 to 15: 2.5 to 5: 2.5 to 5: 2.5 to 5: 2 to 4: 1 to 3: 0.1 to 1: 0.05 to 0.15: 0.05 to 0.15: 0.01 to 0.08.

The chili oil bag is made of vegetable oil, pepper, sesame, onion, ginger and edible salt, and the mass ratio of each raw material is 80-90: 7-15: 1-3: 1-3: 0.5-1.5: 0.5-1.5 .

The sesame oil package is compounded by soybean oil, sesame oil and vitamin E, and the mass ratio of each material is 86.5-91.5:8.4-13.4:0.05-0.15.

The dehydrated vegetable bag is made of dehydrated green onion, dehydrated coriander and edible salt, and the mass ratio of each material is 48-58:38-48:2-5.

The main components of the physical bag include the following components: one or more of peanut bag, pea bag, radish bag, fungus bag, cowpea bag and seasoned mustard bag.

As preferably, a kind of preparation method of prepackaged Nanchang mixed powder, comprises the following steps:

(1) Weigh the raw materials, the rice aging period is 6 months to 1 year, the early indica rice and the late indica rice are used together, and the proportion of the late indica rice is 15% to 30% (mass ratio);

(2) cleaning and soaking: the rice is cleaned, and impurities are removed, and the rice is fully swelled by water absorption, and the water is drained after the rice is saturated with water;

(4) Pulverization: pulverize with a hammer mill, and pass the rice powder through an 80-mesh sieve;

(5) Mixing of ingredients: add corn starch and water to the pulverized rice flour to make the material mix and adjust the humidity evenly; the moisture content is 30% to 34%; the mixed material is allowed to stand for about 30 minutes;

(6) ripening and producing silk: the compound rice powder is processed by a high-temperature, high-pressure screw extruder to produce silk to obtain rice vermicelli;

(7) Aging: put the rice vermicelli strips in a closed room to keep warm and keep moisture (temperature is 30-40°C, humidity is 85-95%), and the time is 12-24h;

(8) Loose silk, drying and cut-to-length: splitting the aged product sliver; drying the rice flour after the loose silk (the moisture content of the dried product is 13-14%); The rice noodles are cut according to the specified length.

The Nanchang mixed flour obtained by this method has the inherent color and luster of Nanchang mixed flour; the structure is in the shape of round strips, and the rice noodles are uniform in shape, indicating smoothness; it has the inherent taste and smell of Nanchang mixed flour, and has no peculiar smell; the taste of rice flour is smooth, It has good toughness and elasticity, basically no hard core; good rehydration, long shelf life, and the shelf life can reach more than 10 months under normal temperature and dry conditions.

As preferably, the preparation method of seasoning bag is as follows:

1. Sauce package:

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Ingredients, according to the formula, accurately weigh various materials, and measure accurately, among which the weighing error of conventional raw materials (soy sauce, oyster sauce, salt, etc.) is ≤100 grams, and the weighing error of additives (limited food additives ≤0.1 grams, Unlimited food additives≤10g).

(3) Add soy sauce, oyster sauce, salt, monosodium glutamate, brown sugar, spices, yeast extract, starch, D-sodium erythorbate, xanthan gum, potassium sorbate into the pot, bring to a boil and then turn to low heat, cook for 15～ After 20 minutes, turn off the heat, cool to a temperature suitable for packaging, and start packaging.

2. chili oil packet

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Weighing according to the formula, the measurement is accurate, the weighing error of conventional raw materials (vegetable oil, pepper) is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); unused The raw materials are well sealed and marked.

(3) The vegetable oil is heated up to 180°C, put in ginger and green onion, deep-fry until it turns yellow, and then remove the slag. When the oil is heated to 160-170°C, turn off the fire, and add sesame, chili powder, and edible salt, and carry out After deep-frying, sesame and chili fragrant, keep the temperature at 100°C for 10 minutes, turn off the heat and start the pot, and pack it when it cools to a temperature suitable for packaging.

3. sesame oil bag

(1) First, prepare all kinds of required raw materials according to the formula, and all kinds of raw materials are in accordance with the following requirements: raw material inspection is qualified → use → confirm the first piece → spare.

(2) Weighing according to the formula, the measurement is accurate, the weighing error of conventional raw materials (soybean oil, sesame oil) is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); not used up The raw materials should be sealed and marked.

(3) Add soybean oil into the pot, turn on the fire, heat it to 120°C, turn off the heat, add sesame oil, stir well, cool down to 95°C, add vitamin E, continue to stir evenly, take out the pot, cool down to a temperature suitable for packaging, and carry out Package.

4. Dehydrated vegetable bag

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Weigh according to the formula, the measurement is accurate, the weighing error of conventional raw materials is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); Make the mark.

(3) After measuring all the raw and auxiliary materials according to the formula, pour it into the stainless steel stirring tank, fully stir it evenly (at least 15-20 minutes), and then pack it.

5. Physical package (peanut package)

(1) First, prepare all kinds of required raw materials in accordance with the formula regulations. All kinds of raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece of raw materials→spare.

(2) Pretreatment of raw materials to select unqualified peanut grains, among which, focus on selecting spoiled peanuts.

(3) For frying, put vegetable oil into the pot, add antioxidants, stir well, and at the same time heat up to 180 ℃, turn to low heat, pour the peanuts into the frying pan, fry until the peanut surface turns yellow, remove and drain Dry and cool.

(4) Packaging, nitrogen-filled packaging and sealing shall be carried out according to the requirements of the metered gram weight.

(5) Sampling, after passing the inspection, put it into storage for use.

6. Physical package (dried radish package)

(1) Acceptance of raw materials: Acceptance of dried radish as required, no moth-eaten, no mildew, no foreign matter.

(2) Cleaning: Soak the raw dried radish in a ratio of 1:5, the soaking time is 18-24 hours, and the water is changed 2-3 times.

(3) Cut into cubes: Cut the dried radish into cubes with a machine according to the specified size (5*5*5mm).

(4) Dehydration: The raw material of dried radish is dehydrated by a centrifuge, and the moisture content of the dried radish after dehydration is 70-75%.

(5) Ingredients: Weigh the ingredients according to the formula, and then add them to the dehydrated dried radish to mix evenly.

(6) Packaging: bag according to the product measurement specifications, and then vacuum and seal the packaging.

(7) Sterilization: Put the packaged dried radish bags into a pasteurized stainless steel sterilization tank for constant temperature water bath sterilization. The process parameters are as follows: sterilization temperature of 92±0.5°C, and sterilization time of 23 minutes±15 seconds.

(8) Cooling: The dried radish bag after sterilization needs to be rapidly cooled to below 40°C with cold water.

(9) Inspection and storage: Inspection and storage are carried out according to the product implementation standards.

7. Physical package (grandmother's vegetable package)

(1) Acceptance of raw materials: Accept the raw materials of pickled mustard according to the requirements, and it is required that there is no mildew and no foreign matter.

(2) Trimming: Trimming the pickled mustard, mainly to remove the head, yellow leaves and other visible foreign objects.

(2) Cleaning: soak and clean the raw pickled mustard in a ratio of 1:5. The soaking time is 6-8 hours. During this period, the water is changed 2-3 times. For foreign matter other than mustard, the salt content of washed mustard should be controlled at 2.5-3.5%.

(3) Slicing: The pickled mustard greens after cleaning and desalting are cut into pieces with a machine according to the specified size (5*5*5mm).

(4) Dehydration: Dehydration of the cut mustard raw material is carried out by a centrifuge, and the moisture content of the mustard raw material after dehydration is 65-75%.

(5) Ingredients: Weigh the ingredients according to the formula, and then add them to the dehydrated mustard pieces and mix them evenly.

(6) Packaging: bag according to product specifications, and then vacuum seal.

(7) Sterilization: Put the packaged grandma's vegetable bag into the sterilization tank for constant temperature water bath sterilization. The process parameters are as follows: the sterilization temperature is 92±0.5°C, and the sterilization time is 23 minutes±15 seconds.

(8) Cooling: After the sterilization is completed, the grandmother's vegetable bag should be quickly cooled to below 40 degrees with cold water.

(9) Inspection and storage: Inspection and storage are carried out according to the product implementation standards.

Nanchang mixed powder consumption method:

1. Put the dry rice noodles in a pot with cold water, boil the water for about 8-10 minutes, and then put the rice noodles into a bowl;

2. Add about 500ml of boiling water to the bowl, wash the cooked rice noodles once, and wash away the rice milk;

3. Drain the washed rice noodles, put them in a bowl, add all the seasonings, stir well and serve.

Compared with the prior art, the positive effects of the present invention are reflected in:

(1) Using suitable 1.4mm dry rice noodles with good taste, matched with the formula sauce package, and boiled directly with boiling water for 8-10 minutes, you can get a rice noodles with a smooth, smooth taste and an authentic flavor. , with fragrant, spicy, sweet, fresh, delicious and nutritious ready-to-eat Nanchang mixed noodles, restore the characteristic flavor of Nanchang mixed noodles in traditional restaurants.

(2) In order to restore the taste of catering rice noodles after scalding, by comparing the taste of fresh-keeping wet rice noodles and dry rice noodles of various thicknesses and diameters, the fresh-keeping wet rice noodles are the closest to the consumption scene and cooking consumption of catering dry rice noodles after rehydration. It has the advantage of short cooking time, but its taste is soft and brittle, and does not have the requirements of tough, elastic and smooth taste. Finally, by comparing the taste of dry rice noodles of 0.8mm, 1.0mm, 1.4mm and 1.8mm and combining the cooking time requirements, the choice of 1.4mm dry rice noodle is used as a carrier, which can not only meet the taste requirements of restoring catering Nanchang mixed noodles, but also can be eaten quickly. There is no need to cook for 10-16 hours in advance as in the catering method. Has low moisture properties, enabling long product storage and easy transport.

(3) Through the reasonable collocation and application of special raw materials such as soy sauce, spices, peppers, peanuts, sesame, dried radish, and grandmother vegetables, the product characteristics of traditional catering Nanchang mixed noodles are restored. Among them, the soy sauce package is mainly made of soy sauce, and spices are added. Cooking at a low temperature of 85-95 ℃ can not only retain the flavor of the sauce, but also improve its shelf life by reducing its water activity; at the same time, adding a certain proportion of salt to the chili oil bag can inhibit the water activity and delay the oxidation of the oil. The effect of rancidity; the peanut buns are packed and preserved by nitrogen-filled aluminum foil after being fried, and the dried radish and grandma’s vegetable flavor buns are processed by secondary pasteurization process; for industrial mass production.

Detailed ways

In order to make the content of the present invention easier to understand, the present invention will be further described below with reference to specific embodiments. However, it should not be understood that the scope of the above-mentioned subject matter of the present invention is limited to the following examples.

The % described in the present invention, unless otherwise specified, refers to its mass percentage, that is, wt%.

Example 1:

Prepackaged Nanchang Mixed Noodles consist of dry rice noodles, sauce packets, chili oil packets, sesame oil packets, dehydrated vegetable packets, peanut packets, grandma's vegetables and dried radish packets. Among them, 120 grams of dry rice noodles, 15 grams of sauce, 9 grams of chili oil, 4.5 grams of sesame oil, 1 gram of dehydrated vegetables, 15 grams of peanuts, 20 grams of dried radish, and 20 grams of grandma’s vegetables.

Wherein, the dry rice flour includes the following components by weight: 56.8% of rice, 18.9% of corn starch, and 24.3% of water, and the sum of the percentages is 100%.

The seasoning package includes the following components by weight:

Sauce package: soy sauce 72%, oyster sauce 11%, salt 4.2%, monosodium glutamate 4%, brown sugar 3%, spices (star anise 0.8%, angelica 0.6%, shanna 0.3%, cinnamon 0.3%, cumin 0.2%, licorice 0.2% , Ginger 0.2%, Clove 0.1%, Geranium 0.1) 2.8%, Yeast Extract 2.1%, Starch 0.55%, D-Sodium Erythorbate 0.2%, Xanthan Gum 0.1%, Potassium Sorbate 0.05%, Sauce Packet The sum of the total mass percentages of all the raw materials is 100%.

Chili oil bag: vegetable oil 84%, chili 10%, sesame 2%, onion 1.5%, ginger 1.5% and edible salt 1%, the sum of the total mass percentages of the raw materials in the chili oil bag is 100%.

Sesame oil package: soybean oil 90%, sesame oil 9.9% and vitamin E 0.1%, the sum of the total mass percentages of the raw materials in the sesame oil package is 100%.

Dehydrated vegetable bag: 52% of dehydrated onion, 45% of dehydrated coriander and 3% of edible salt, and the sum of the total mass percentages of the raw materials in the dehydrated vegetable bag is 100%.

Peanut bag: 97% of peanut kernels, 2.99% of vegetable oil, 0.004% of propyl gallate, 0.003% of butylated hydroxyanisole, 0.003% of dibutylhydroxytoluene, the sum of the total mass percentages of the raw materials in the peanut bag is 100% .

Dried radish bag: 78% dried radish, 7% vegetable oil, 3.5% edible salt, 3% sugar, 3% chili, 2% sesame, 1.5% tempeh, 1.5% monosodium glutamate, 0.25% lactic acid, 5'-flavor nucleoside Disodium acid 0.13%, capsicum red 0.06%, turmeric 0.03%, sodium benzoate 0.02%, sodium metabisulfite 0.01%.

Grandma’s Vegetable Bun: Pickled mustard 81.2%, vegetable oil 6.5%, pepper 3%, lard 2.5%, white sugar 1.8%, Pixian watercress 1.6%, peanut 1%, edible salt 0.6%, sweet noodle sauce 0.6%, yeast extract 0.5% of monosodium glutamate, 0.4% of monosodium glutamate, 0.15% of citric acid, 0.1% of disodium 5'-flavor nucleotide, and 0.05% of capsicum red.

The preparation method of dry rice flour is:

1. Dry rice noodles

Rice→cleaning and soaking→crushing→mixing of ingredients→self-cooking and extruding silk→aging→loose silk→drying→cutting to length→packaging→inspection

Operation points:

(2) Rice Rice shall not contain yellowing or mildewing rice. The rice aging period is required to be 6 months to 1 year. Generally, early indica rice and late indica rice are used together, and late indica rice accounts for about 25%.

(2) Washing and soaking Wash the rice to remove impurities such as dust, bran skin, bran, etc., and at the same time make the rice fully absorb water and swell. After the rice is saturated with water, drain the water for subsequent semi-dry pulverization.

(4) Pulverize with a hammer mill, and pass the rice powder through an 80-mesh sieve.

(5) Add corn starch and an appropriate amount of water to the crushed rice flour to make the materials mix and adjust the humidity evenly. The moisture content is 30% to 34%. The mixed material is best left to stand for about 30 minutes, so that the moisture is uniform.

(6) Curing and producing silk The compound rice powder is cooked and produced by a high-temperature and high-pressure screw extruder, and the extruded rice vermicelli strips are suitable for uniform thickness, bright and smooth surface, and few bubbles (the prior art).

(7) Aging is generally kept in a closed room for heat preservation and moisture preservation (temperature is 35°C, humidity is about 90%), and it is required to be non-sticky, rubbing, flexible and moderately elastic, and the time is 16h.

(8) Loose silk divides the aged product sliver into silk.

(9) Drying The rice flour after the loose silk is dried.

(10) Cut to length The dried rice noodles are cut to a predetermined length.

(11) Packaging inspection, the moisture content of the dried product is about 13%.

The preparation method of the seasoning packet is as follows:

2. Sauce package:

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Ingredients, according to the formula, accurately weigh various materials, and measure accurately, among which the weighing error of conventional raw materials (soy sauce, oyster sauce, salt, etc.) is ≤100 grams, and the weighing error of additives (limited food additives ≤0.1 grams, Unlimited food additives≤10g).

(3) Add soy sauce, oyster sauce, salt, monosodium glutamate, brown sugar, spices, yeast extract, starch, D-sodium erythorbate, xanthan gum, potassium sorbate into the pot, bring to a boil and then turn to low heat, cook for 15～ After 20 minutes, turn off the heat, cool to a temperature suitable for packaging, and start packaging.

3. Chili oil pack

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Weighing according to the formula, the measurement is accurate, the weighing error of conventional raw materials (vegetable oil, pepper) is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); unused The raw materials are well sealed and marked.

(3) The vegetable oil is heated up to 180°C, put in ginger and green onion, fry until it turns yellow, remove the slag, continue to heat the oil to 165°C, turn off the fire, and fry the sesame for 1 minute, then add chili powder, Mix the edible salt well in advance and add 35% water to make and mix well before frying; the frying temperature is controlled at 125°C, and the sesame and pepper are fried until fragrant; turn off the heat and start the pot, and keep the temperature at 100°C for 10 minutes After cooling down to a temperature suitable for packaging, it is packaged.

4. sesame oil bag

(1) First, prepare all kinds of required raw materials according to the formula. All kinds of raw materials are in accordance with the following requirements: raw material inspection is qualified → used → first confirmation → spare.

(2) Weighing according to the formula, the measurement is accurate, the weighing error of conventional raw materials (soybean oil, sesame oil) is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); not used up The raw materials should be sealed and marked.

(3) Add soybean oil into the pot, turn on the fire, heat it to 120°C, turn off the heat, add sesame oil, stir well, cool down to 95°C, add vitamin E, continue to stir evenly, take out the pot, cool down to a temperature suitable for packaging, and carry out Package.

5. Dehydrated vegetable bag

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Weigh according to the formula, the measurement is accurate, the weighing error of conventional raw materials is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); Make the mark.

(3) After measuring all the raw and auxiliary materials according to the formula, pour it into the stainless steel stirring tank, stir it well (at least 16 minutes), and then pack it.

6. Peanut bag

(1) First, prepare all kinds of required raw materials in accordance with the formula regulations. All kinds of raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece of raw materials→spare.

(2) Pretreatment of raw materials to select unqualified peanut grains, among which, focus on selecting spoiled peanuts.

(3) For frying, put vegetable oil into the pot, add antioxidants, stir well, and at the same time heat up to 180 ℃, turn to low heat, pour the peanuts into the frying pan, fry until the peanut surface turns yellow, remove and drain Dry and cool.

(4) Packaging, nitrogen-filled packaging and sealing shall be carried out according to the requirements of the metered gram weight.

(5) Sampling, after passing the inspection, put it into storage for use.

7. Dried radish bag

(1) Acceptance of raw materials: Acceptance of dried radish as required, no moth-eaten, no mildew, no foreign matter.

(2) Cleaning: soak the raw dried radish in a ratio of 1:5 by mass, the soaking time is 18-24 hours, the water is changed twice during the period, and the roots and other foreign matter in the raw material are removed after complete rehydration.

(3) Cut into cubes: Cut the dried radish into cubes with a machine according to the specified size (5*5*5mm).

(4) Dehydration: The raw material of dried radish is dehydrated by a centrifuge, and the moisture content of the dried radish after dehydration is 70-75%.

(5) Ingredients: Weigh the ingredients according to the formula, and then add them to the dehydrated dried radish to mix evenly.

(6) Packaging: bag according to the product measurement specifications, and then vacuum and seal the packaging.

(7) Sterilization: Put the packaged dried radish bags into a pasteurized stainless steel sterilization tank for constant temperature water bath sterilization. The process parameters are as follows: sterilization temperature of 92±0.5°C, and sterilization time of 23 minutes±15 seconds.

(8) Cooling: The dried radish bag after sterilization needs to be rapidly cooled to below 40°C with cold water.

(9) Inspection and storage: Inspection and storage are carried out according to the product implementation standards.

8. Grandma's Vegetable Bun

(1) Acceptance of raw materials: Accept the raw materials of pickled mustard according to the requirements, and it is required that there is no mildew and no foreign matter.

(2) Trimming: Trimming the pickled mustard, mainly to remove the head, yellow leaves and other visible foreign objects.

(2) Cleaning: soak and clean the raw pickled mustard in a mass ratio of 1:5. The soaking time is 7 hours. During this period, the water is changed 3 times to completely remove most of the salt and other mustard greens in the pickling. Except for foreign matter, the salt content of the washed mustard should be controlled at 3.5%.

(3) Slicing: The pickled mustard greens after cleaning and desalting are cut into pieces with a machine according to the specified size (5*5*5mm).

(4) Dehydration: Dehydration of the cut mustard raw material is carried out by a centrifuge, and the moisture content of the mustard raw material after dehydration is 70%.

(5) Ingredients: Weigh the ingredients according to the formula, and then add them to the dehydrated mustard pieces and mix them evenly.

(6) Packaging: bag according to product specifications, and then vacuum seal.

(7) Sterilization: Put the packaged grandma's vegetable bag into the sterilization tank for constant temperature water bath sterilization. The process parameters are as follows: the sterilization temperature is 92±0.5°C, and the sterilization time is 23 minutes±15 seconds.

(8) Cooling: After the sterilization is completed, the grandmother's vegetable bag should be quickly cooled to below 40 ℃ with cold water.

(9) Inspection and storage: Inspection and storage are carried out according to the product implementation standards.

The prepackaged Nanchang mixed powder prepared in Example 1 has a shelf life of 10 months under normal temperature drying conditions.

Nanchang mixed powder consumption method:

1. Put the dry rice noodles in a pot with cold water, boil the water for about 9 minutes, and then put the rice noodles into the bowl;

2. Add about 500ml of boiling water to the bowl, wash the cooked rice noodles once, and wash away the rice milk;

3. Drain the washed rice noodles, put them in a bowl, add all the seasonings, stir well and serve.

The prepackaged Nanchang mixed powder prepared according to the ratio and method described in Example 1 is carried out performance test, and the test standard is a general measuring method in the industry, and the specific results are as follows:

Color: It has the inherent color of Nanchang mixed powder.

Tissue morphology/shape: in the shape of a round bar, the rice noodle bar is uniform, indicating smoothness.

Taste and smell: It has the inherent taste and smell of Nanchang mixed powder, and has no peculiar smell.

Rehydration: Rice noodles have a smooth taste, good toughness and elasticity, and basically have no hard core.

Moisture - dry rice flour - prepared rice flour: DBS 45/051-2018, reference value ≤ 14, this product is 13.2g/100g.

Acid value (in terms of fat) (KOH) - oil in soy sauce GB5009.229-2016, reference value ≤ 5.0, this product is 1.48mg/g.

Peroxidation value (calculated as fat) - oil in soy sauce GB5009.227-2016, reference value ≤ 0.25, this product is < 0.026g/100g.

Coliform: GB4789.3-2016, qualified.

All testing items meet the requirements of "Instant Rice Noodles" (Q/CBJ 0006S-2020).

The specification that adopts the formula and method described in Example 1 to prepare is the prepackaged Nanchang mixed powder of 200g/ part, and it is carried out nutrition index measurement (take the average value of 20 parts):

Test items Detection method Example 1 energy GB 28050-2011 1466KJ/100g protein GB 5009.5-2016 5.2g/100g Fat GB 5009.6-2016 11.8g/100g carbohydrate GB 28050-2011 55.4g/100g sodium GB 5009.91-2017 812mg/100g

Taste test:

Invite 20 experts in this field to conduct a taste test, mainly to comprehensively score the color, texture/shape, taste, smell and taste of the product. The scoring standard is that the color is mainly scored from three dimensions: sauce color, red color and brightness; The scores are mainly based on the three dimensions of the soup color during cooking, the three-dimensional feeling after mixing, and the integrity of the rice noodles; the taste is mainly scored from the three dimensions of salty, spicy, and sauce, and the smell is mainly from the sauce, sesame, The aroma of pepper is scored in three dimensions; the taste is mainly scored from the three dimensions of hardness, toughness and elasticity, and chewiness; the score of a single dimension is 100 points, and the scores of the three dimensions are averaged; each item accounts for 20 points, and each The items add up to the total score. The average value of the final test data is 92.45 points. This product has been well received as a whole, and it is believed that the taste is similar to that of the restaurant Nanchang Mixed Noodles, and it has market development potential.

Example 2:

Prepackaged Nanchang Mixed Noodles consist of dry rice noodles, sauce packets, chili oil packets, sesame oil packets, dehydrated vegetable packets, peanut packets, grandma's vegetables and dried radish packets. Among them, 120 grams of dry rice noodles, 15 grams of sauce, 9 grams of chili oil, 4.5 grams of sesame oil, 1 gram of dehydrated vegetables, 15 grams of peanuts, 20 grams of dried radish, and 20 grams of grandma’s vegetables.

Wherein, the dry rice flour includes the following components by weight: 56.8% rice, 18.9% corn starch, 24.3% water, and the sum of the dry rice flour percentages is 100%.

The seasoning package includes the following components by weight:

Sauce package: soy sauce 66%, oyster sauce 14%, salt 4.9%, monosodium glutamate 4%, brown sugar 4.5%, spices (star anise 0.8%, angelica 0.6%, shanna 0.3%, cinnamon 0.3%, cumin 0.2%, licorice 0.2% , Ginger 0.2%, Clove 0.1%, Geranium 0.1) 2.8%, Yeast Extract 2.9%, Starch 0.55%, D-Sodium Erythorbate 0.2%, Xanthan Gum 0.1%, Potassium Sorbate 0.05%, Sauce Packet The sum of the total mass percentages of all the raw materials is 100%.

Chili oil bag: vegetable oil 84%, chili 10%, sesame 2%, onion 1.5%, ginger 1.5% and edible salt 1%, the sum of the total mass percentages of the raw materials in the chili oil bag is 100%.

Sesame oil package: soybean oil 90%, sesame oil 9.9% and vitamin E 0.1%, the sum of the total mass percentages of the raw materials in the sesame oil package is 100%.

Dehydrated vegetable bag: 52% of dehydrated onion, 45% of dehydrated coriander and 3% of edible salt, and the sum of the total mass percentages of the raw materials in the dehydrated vegetable bag is 100%.

Peanut bag: 97% of peanut kernels, 2.99% of vegetable oil, 0.004% of propyl gallate, 0.003% of butylated hydroxyanisole, 0.003% of dibutylhydroxytoluene, the sum of the total mass percentages of the raw materials in the peanut bag is 100% .

Dried radish bag: 78% dried radish, 7% vegetable oil, 3.5% edible salt, 3% sugar, 3% chili, 2% sesame, 1.5% tempeh, 1.5% monosodium glutamate, 0.25% lactic acid, 5'-flavor nucleoside Disodium acid 0.13%, capsicum red 0.06%, turmeric 0.03%, sodium benzoate 0.02%, sodium metabisulfite 0.01%.

Grandma’s Vegetable Bun: Pickled mustard 81.2%, vegetable oil 6.5%, pepper 3%, lard 2.5%, white sugar 1.8%, Pixian watercress 1.6%, peanut 1%, edible salt 0.6%, sweet noodle sauce 0.6%, yeast extract 0.5% of monosodium glutamate, 0.4% of monosodium glutamate, 0.15% of citric acid, 0.1% of disodium 5'-flavor nucleotide, and 0.05% of capsicum red.

The preparation method of dry rice flour is:

1. Dry rice noodles

Rice→cleaning and soaking→crushing→mixing of ingredients→self-cooking and extruding silk→aging→loose silk→drying→cutting to length→packaging→inspection

Operation points:

(1) Rice Rice must not contain yellowing or mildewing rice. The rice aging period is required to be 6 months to 1 year. Generally, early indica rice and late indica rice are used together, and late indica rice accounts for about 30%.

(2) Washing and soaking Wash the rice to remove impurities such as dust, bran skin, bran, etc., and at the same time make the rice fully absorb water and swell. After the rice is saturated with water, drain the water for subsequent semi-dry pulverization.

(4) Pulverize with a hammer mill, and pass the rice powder through an 80-mesh sieve.

(5) Add corn starch and an appropriate amount of water to the crushed rice flour to make the materials mix and adjust the humidity evenly. The moisture content was 34%. The mixed material is best left to stand for about 30 minutes, so that the moisture is uniform.

(6) Ripe and silk compound rice powder is processed by a high-temperature and high-pressure screw extruder to produce silk.

(7) Aging is generally kept in an airtight room for heat preservation and moisture preservation (temperature 35°C, humidity 95%), requiring no stickiness, rubbing, flexibility and moderate elasticity, and the time is 20h.

(8) Loose silk divides the aged product sliver into silk.

(9) Drying The rice flour after the loose silk is dried so that the moisture content of the dried product is 13%.

(10) Cut to length The dried rice noodles are cut to a predetermined length.

(11) Packaging inspection.

The preparation method of the seasoning packet is as follows:

2. Sauce package:

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Ingredients, according to the formula, accurately weigh various materials, and measure accurately, among which the weighing error of conventional raw materials (soy sauce, oyster sauce, salt, etc.) is ≤100 grams, and the weighing error of additives (limited food additives ≤0.1 grams, Unlimited food additives≤10g).

(3) Add soy sauce, oyster sauce, salt, monosodium glutamate, brown sugar, spices, yeast extract, starch, D-sodium erythorbate, xanthan gum, potassium sorbate into the pot, bring to a boil, turn to low heat, and cook for 18 minutes , turn off the heat, cool down to a temperature suitable for packaging, and start packaging.

3. Chili oil pack

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Weighing according to the formula, the measurement is accurate, the weighing error of conventional raw materials (vegetable oil, pepper) is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); unused The raw materials are well sealed and marked.

(3) The vegetable oil is heated up to 180°C, put in ginger and green onion, fry until it turns yellow, and remove the slag. When the oil is heated to 165°C, turn off the fire, and fry the sesame seeds for 40 seconds, then add chili powder, Mix the edible salt well in advance and add 35% water to make and mix well before frying; the frying temperature is controlled between 125°C, and the sesame and pepper are fried until fragrant; turn off the heat and start the pot, and keep the temperature at 100°C for 10 minutes After cooling down to a temperature suitable for packaging, it is packaged.

4. sesame oil bag

(1) First, prepare all kinds of required raw materials according to the formula, and all kinds of raw materials are in accordance with the following requirements: raw material inspection is qualified → use → confirm the first piece → spare.

(2) Weighing according to the formula, the measurement is accurate, the weighing error of conventional raw materials (soybean oil, sesame oil) is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); not used up The raw materials should be sealed and marked.

(3) Add soybean oil into the pot, turn on the fire, heat it to 120°C, turn off the heat, add sesame oil, stir well, cool down to 95°C, add vitamin E, continue to stir evenly, take out the pot, cool down to a temperature suitable for packaging, and carry out Package.

5. Dehydrated vegetable bag

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Weighing according to the formula, the measurement is accurate, the weighing error of conventional raw materials is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); Make the mark.

(3) After measuring all the raw and auxiliary materials according to the formula, pour it into the stainless steel stirring tank, stir it well (at least 16 minutes), and then pack it.

6. Peanut bag

(1) First, prepare all kinds of required raw materials in accordance with the formula regulations. All kinds of raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece of raw materials→spare.

(2) Pretreatment of raw materials to select unqualified peanut grains, among which, focus on selecting spoiled peanuts.

(3) For frying, put vegetable oil into the pot, add antioxidants, stir well, and at the same time heat up to 180 ℃, turn to low heat, pour the peanuts into the frying pan, fry until the peanut surface turns yellow, remove and drain Dry and cool.

(4) Packaging, nitrogen-filled packaging and sealing shall be carried out according to the requirements of the metered gram weight.

(5) Sampling, after passing the inspection, put it into storage for use.

7. Dried radish bag

(1) Acceptance of raw materials: Acceptance of dried radish as required, requiring no moth-eaten, no mildew, and no foreign matter.

(2) Cleaning: soak the raw dried radish in a ratio of 1:5 by mass, the soaking time is 22 hours, and the water is changed 3 times during the period.

(3) Cut into cubes: Cut the dried radish into cubes with a machine according to the specified size (5*5*5mm).

(4) Dehydration: The raw material of dried radish is dehydrated by a centrifuge, and the moisture content of the dried radish after dehydration is 72%.

(5) Ingredients: Weigh the ingredients according to the formula, and then add them to the dehydrated dried radish to mix evenly.

(6) Packaging: bag according to the product measurement specifications, and then vacuum and seal the packaging.

(7) Sterilization: Put the packaged dried radish bags into a pasteurized stainless steel sterilization tank for constant temperature water bath sterilization. The process parameters are as follows: sterilization temperature of 92±0.5°C, and sterilization time of 23 minutes±15 seconds.

(8) Cooling: The dried radish bag after sterilization needs to be rapidly cooled to below 40°C with cold water.

(9) Inspection and storage: Inspection and storage are carried out according to the product implementation standards.

8. Grandma's Vegetable Bun

(1) Acceptance of raw materials: Accept the raw materials of pickled mustard according to the requirements, and it is required that there is no mildew and no foreign matter.

(2) Trimming: Trimming the pickled mustard, mainly to remove the head, yellow leaves and other visible foreign objects.

(2) Cleaning: The raw pickled mustard is soaked and cleaned according to the mass ratio of 1:5. The soaking time is 6.5 hours. During the period, the water is changed 3 times, and most of the salt and other mustard greens are completely removed. Except for foreign bodies, the salt content of the washed mustard should be controlled at 2.5-3.5%.

(3) Slicing: The pickled mustard greens after cleaning and desalting are cut into pieces with a machine according to the specified size (5*5*5mm).

(4) Dehydration: Dehydration of the cut mustard raw material is carried out by a centrifuge, and the moisture content of the mustard raw material after dehydration is 65-75%.

(5) Ingredients: Weigh the ingredients according to the formula, and then add them to the dehydrated mustard pieces and mix them evenly.

(6) Packaging: bag according to product specifications, and then vacuum seal.

(7) Sterilization: Put the packaged grandma's vegetable bag into the sterilization tank for constant temperature water bath sterilization, and the process parameters are as follows: sterilization temperature of 92 ± 0.5 ℃, and sterilization time of 23 minutes ± 15 seconds.

(8) Cooling: After the sterilization is completed, the grandmother's vegetable bag should be quickly cooled to below 40 ℃ with cold water.

(9) Inspection and storage: Inspection and storage are carried out according to the product implementation standards.

The prepackaged Nanchang mixed powder prepared in Example 2 has a shelf life of 10 months under normal temperature drying conditions.

Nanchang mixed powder consumption method:

1. Put the dry rice noodles in a pot with cold water, boil the water for about 8 minutes, and then put the rice noodles into the bowl;

2. Add about 500ml of boiling water to the bowl, wash the cooked rice noodles once, and wash away the rice milk;

3. Drain the washed rice noodles, put them in a bowl, add all the seasonings, stir well and serve.

The prepackaged Nanchang mixed powder prepared according to the ratio and method described in Example 2 is carried out performance test, and the test standard is a general measuring method in the industry, and the specific results are as follows:

Color: The sauce brown is not enough. Compared with the inherent color of Nanchang mixed noodles, the surface color of rice noodles after mixing is lighter.

Tissue morphology/shape: in the shape of a round bar, the rice noodle bar is uniform, indicating smoothness.

Taste and smell: The overall sauce flavor is not strong enough, and the basic taste of the product is salty and sweet. Compared with the inherent taste and smell of Nanchang mixed powder, there is an obvious deviation, and the product has no peculiar smell.

Rehydration: Rice noodles have a smooth taste, good toughness and elasticity, and basically have no hard core.

Moisture - dry rice flour - prepared rice flour: DBS 45/051-2018, reference value ≤ 14, this product is 13.2g/100g.

Acid value (in terms of fat) (KOH) - oil in soy sauce GB5009.229-2016, reference value ≤ 5.0, this product is 1.36mg/g.

Peroxidation value (calculated as fat) - oil in soy sauce GB5009.227-2016, reference value ≤ 0.25, this product is < 0.017g/100g.

Coliform: GB4789.3-2016, qualified.

All testing items meet the requirements of "Instant Rice Noodles" (Q/CBJ 0006S-2020).

Example 3:

Prepackaged Nanchang Mixed Noodles consist of dry rice noodles, sauce packets, chili oil packets, sesame oil packets, dehydrated vegetable packets, peanut packets, grandma's vegetables and dried radish packets. Among them, 120 grams of dried rice noodles, 15 grams of sauce, 9 grams of chili oil, 4.5 grams of sesame oil, 1 gram of dehydrated vegetables, 15 grams of peanuts, 20 grams of dried radish, and 20 grams of grandma’s vegetables.

Wherein, the dry rice flour includes the following components by weight: 56.8% rice, 18.9% corn starch, 24.3% water, and the sum of the dry rice flour percentages is 100%.

The seasoning package includes the following components by weight:

Sauce package: soy sauce 72%, oyster sauce 11%, salt 4.2%, monosodium glutamate 4%, brown sugar 3%, spices (star anise 0.8%, angelica 0.6%, shanna 0.3%, cinnamon 0.3%, cumin 0.2%, licorice 0.2% , Ginger 0.2%, Clove 0.1%, Geranium 0.1) 2.8%, Yeast Extract 2.1%, Starch 0.55%, D-Sodium Erythorbate 0.2%, Xanthan Gum 0.1%, Potassium Sorbate 0.05%, Sauce Packet The sum of the total mass percentages of all the raw materials is 100%.

Chili oil bag: vegetable oil 82%, pepper 13%, sesame 2%, onion 1.5%, ginger 1.5%, and the sum of the total mass percentages of the raw materials in the chili oil bag is 100%.

Sesame oil package: soybean oil 90%, sesame oil 9.9% and vitamin E 0.1%, the sum of the total mass percentages of the raw materials in the sesame oil package is 100%.

Dehydrated vegetable bag: 52% of dehydrated onion, 45% of dehydrated coriander and 3% of edible salt, and the sum of the total mass percentages of the raw materials in the dehydrated vegetable bag is 100%.

Peanut bag: 97% of peanut kernels, 2.99% of vegetable oil, 0.004% of propyl gallate, 0.003% of butylated hydroxyanisole, 0.003% of dibutylhydroxytoluene, the sum of the total mass percentages of the raw materials in the peanut bag is 100% .

Dried radish bag: 78% dried radish, 7% vegetable oil, 3.5% edible salt, 3% sugar, 3% chili, 2% sesame, 1.5% tempeh, 1.5% monosodium glutamate, 0.25% lactic acid, 5'-flavor nucleoside Disodium acid 0.13%, capsicum red 0.06%, turmeric 0.03%, sodium benzoate 0.02%, sodium metabisulfite 0.01%.

Grandma’s Vegetable Bun: Pickled mustard 81.2%, vegetable oil 6.5%, pepper 3%, lard 2.5%, white sugar 1.8%, Pixian watercress 1.6%, peanut 1%, edible salt 0.6%, sweet noodle sauce 0.6%, yeast extract 0.5% of monosodium glutamate, 0.4% of monosodium glutamate, 0.15% of citric acid, 0.1% of disodium 5'-flavor nucleotide, and 0.05% of capsicum red.

The preparation method of dry rice flour is the prior art, and can also be made according to the following steps:

2. Dry rice noodles

Rice→cleaning and soaking→crushing→mixing of ingredients→self-cooking and extruding silk→aging→loose silk→drying→cutting to length→packaging→inspection

Operation points:

(3) Rice Rice shall not contain yellowing or mildewing rice. The rice aging period is required to be 6 months to 1 year. Generally, early indica rice and late indica rice are used together, and late indica rice accounts for about 30%.

(2) Washing and soaking Wash the rice to remove impurities such as dust, bran skin, bran, etc., and at the same time make the rice fully absorb water and swell. After the rice is saturated with water, drain the water for subsequent semi-dry pulverization.

(4) Pulverize with a hammer mill, and pass the rice powder through an 80-mesh sieve.

(5) Add corn starch and an appropriate amount of water to the crushed rice flour to make the materials mix and adjust the humidity evenly. The moisture content was 33%. The mixed material is best left to stand for about 30 minutes, so that the moisture is uniform.

(6) Ripe and silk compound rice powder is processed by a high-temperature and high-pressure screw extruder to produce silk.

(7) Aging is generally kept in a closed room for heat preservation and moisture preservation. It is required to be non-sticky, rubable, flexible and moderately elastic, and the time is 16h.

(8) Loose silk divides the aged product sliver into silk.

(9) Drying The rice flour after the loose silk is dried.

(10) Cut to length The dried rice noodles are cut to a predetermined length.

(11) Packaging inspection.

The preparation method of the seasoning packet is as follows:

2. Sauce package:

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Ingredients, according to the formula, accurately weigh various materials, and measure accurately, among which the weighing error of conventional raw materials (soy sauce, oyster sauce, salt, etc.) is ≤100 grams, and the weighing error of additives (limited food additives ≤0.1 grams, Unlimited food additives≤10g).

(3) Add soy sauce, oyster sauce, salt, monosodium glutamate, brown sugar, spices, yeast extract, starch, D-sodium erythorbate, xanthan gum, potassium sorbate to the pot, bring to a boil, turn to low heat, and cook for 16 minutes , turn off the heat, cool down to a temperature suitable for packaging, and start packaging.

3. Chili oil pack

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Weighing according to the formula, the measurement is accurate, the weighing error of conventional raw materials (vegetable oil, pepper) is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); unused The raw materials are well sealed and marked.

(3) The vegetable oil is heated up to 180°C, put in ginger and green onion, deep-fry until it turns yellow, and remove the slag. When the oil is heated to 168°C, turn off the heat, add sesame and chili powder, and fry the sesame and chili powder. After the peppers are deep-fried, keep the temperature at 115°C for 10 minutes, turn off the heat and start the pot, and pack it when it cools to a temperature suitable for packaging.

4. sesame oil bag

(1) First, prepare all kinds of required raw materials according to the formula, and all kinds of raw materials are in accordance with the following requirements: raw material inspection is qualified → use → confirm the first piece → spare.

(2) Weighing according to the formula, the measurement is accurate, the weighing error of conventional raw materials (soybean oil, sesame oil) is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); not used up The raw materials should be sealed and marked.

(3) Add soybean oil into the pot, turn on the fire, heat it to 120°C, turn off the heat, add sesame oil, stir well, cool down to 95°C, add vitamin E, continue to stir evenly, take out the pot, cool down to a temperature suitable for packaging, and carry out Package.

5. Dehydrated vegetable bag

(1) According to the formula, prepare all the required raw materials, and the various raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece→spare.

(2) Weigh according to the formula, the measurement is accurate, the weighing error of conventional raw materials is ≤ 100 grams, and the weighing error of additives (limited to food additives ≤ 0.1 gram, unlimited additives ≤ 1 gram); Make the mark.

(3) After measuring all the raw and auxiliary materials according to the formula, pour it into the stainless steel stirring tank, stir it well (at least 16 minutes), and then pack it.

6. Peanut bag

(1) First, prepare all kinds of required raw materials in accordance with the formula regulations. All kinds of raw materials are in accordance with the following requirements: raw material inspection is qualified→received→confirmed the first piece of raw materials→spare.

(2) Pretreatment of raw materials to select unqualified peanut grains, among which, focus on selecting spoiled peanuts.

(3) For frying, put vegetable oil into the pot, add antioxidants, stir well, and at the same time heat up to 180 ℃, turn to low heat, pour the peanuts into the frying pan, fry until the peanut surface turns yellow, remove and drain Dry and cool.

(4) Packaging, nitrogen-filled packaging and sealing shall be carried out according to the requirements of the metered gram weight.

(5) Sampling, after passing the inspection, put it into storage for use.

7. Dried radish bag

(1) Acceptance of raw materials: Acceptance of dried radish as required, no moth-eaten, no mildew, no foreign matter.

(2) Cleaning: soak the raw dried radish in a mass ratio of 1:5, soak for 24 hours, change the water 3 times during the period, and clean it to remove roots and other foreign matter in the raw material after complete rehydration.

(3) Cut into cubes: Cut the dried radish into cubes with a machine according to the specified size (5*5*5mm).

(4) Dehydration: The raw material of dried radish is dehydrated by a centrifuge, and the moisture content of the dried radish after dehydration is 70-75%.

(5) Ingredients: Weigh the ingredients according to the formula, and then add them to the dehydrated dried radish to mix evenly.

(6) Packaging: bag according to the product measurement specifications, and then vacuum and seal the packaging.

(7) Sterilization: Put the packaged dried radish bags into a pasteurized stainless steel sterilization tank for constant temperature water bath sterilization. The process parameters are as follows: sterilization temperature of 92±0.5°C, and sterilization time of 23 minutes±15 seconds.

(8) Cooling: The dried radish bag after sterilization needs to be rapidly cooled to below 40°C with cold water.

(9) Inspection and storage: Inspection and storage are carried out according to the product implementation standards.

8. Grandma's Vegetable Bun

(1) Acceptance of raw materials: Accept the raw materials of pickled mustard according to the requirements, and it is required that there is no mildew and no foreign matter.

(2) Trimming: Trimming the pickled mustard, mainly to remove the head, yellow leaves and other visible foreign objects.

(2) Cleaning: soak and clean the raw pickled mustard greens at a mass ratio of 1:5. The soaking time is 6-8 hours. During this period, the water is changed 3 times to completely remove most of the salt and other salts in the pickling. For foreign matters other than mustard greens, the salt content of washed mustard greens shall be controlled at 3.0%.

(3) Slicing: The pickled mustard greens after cleaning and desalting are cut into pieces with a machine according to the specified size (5*5*5mm).

(4) Dehydration: Dehydration of the cut mustard raw material is carried out by a centrifuge, and the moisture content of the mustard raw material after dehydration is 72%.

(5) Ingredients: Weigh the ingredients according to the formula, and then add them to the dehydrated mustard pieces and mix them evenly.

(6) Packaging: bag according to product specifications, and then vacuum seal.

(7) Sterilization: Put the packaged grandma's vegetable bag into the sterilization tank for constant temperature water bath sterilization. The process parameters are as follows: the sterilization temperature is 92±0.5°C, and the sterilization time is 23 minutes±15 seconds.

(8) Cooling: After the sterilization is completed, the grandmother's vegetable bag should be quickly cooled to below 40 ℃ with cold water.

(9) Inspection and storage: Inspection and storage are carried out according to the product implementation standards.

The shelf life of the prepackaged Nanchang mixed powder prepared in Example 3 can reach 10 months under normal temperature drying conditions.

Nanchang mixed powder consumption method:

1. Put the dry rice noodles in a pot with cold water, boil the water for about 10 minutes, and then put the rice noodles into the bowl;

2. Add about 500ml of boiling water to the bowl, wash the cooked rice noodles once, and wash away the rice milk;

3. Drain the washed rice noodles, put them in a bowl, add all the seasonings, stir well and serve.

The prepackaged Nanchang mixed powder prepared according to the ratio and method described in Example 3 is carried out performance test, and the test standard is a general measuring method in the industry, and the specific results are as follows:

Color: Rice noodles have a good sauce-brown color. Compared with the inherent color of Nanchang mixed noodles, the color and brightness of the oil on the surface of rice noodles are not enough, and the appetite is weakened.

Tissue morphology/shape: in the shape of a round bar, the rice noodle bar is uniform, indicating smoothness.

Taste and smell: The flavor of sauce is relatively strong. Compared with the inherent taste and smell of Nanchang mixed powder, the aroma of chili in the oil aroma is too strong, covering part of the aroma of sauce and sesame. It has obvious spicy taste and irritation, and the whole product has no peculiar smell.

Rehydration: Rice noodles have a smooth taste, good toughness and elasticity, and basically have no hard core.

Moisture - dry rice flour - prepared rice flour: DBS 45/051-2018, reference value ≤ 14, this product is 13.2g/100g.

Acid value (in terms of fat) (KOH) - oil in soy sauce GB5009.229-2016, reference value ≤ 5.0, this product is 1.08mg/g.

Peroxidation value (calculated as fat) - oil in soy sauce GB5009.227-2016, reference value ≤ 0.25, this product is < 0.009g/100g.

Coliform: GB4789.3-2016, qualified.

All testing items meet the requirements of "Instant Rice Noodles" (Q/CBJ 0006S-2020).

Comparative Example 1

On the basis of Example 1, the dry rice flour was changed to use commercially available fresh-keeping wet rice flour as the carrier.

After the fresh-keeping wet rice noodle is scalded and mixed, the overall taste is soft and not strong enough; it is not suitable for dry mixing, and is prone to bad phenomena such as rice noodle breakage. After testing by 30 consumers, they all indicated that the rice noodle was acceptable. very low.

Comparative Example 2

On the basis of Example 1, the diameter of dry rice flour was changed to use commercially available 1.0 mm dry rice flour as a carrier.

The dry rice noodle has a slightly muddy soup when it is cooked. After mixing, the overall taste is soft and not strong enough; The shape is too different from that of the catering Nanchang mixed powder and it is not popular.

Comparative Example 3

On the basis of Example 1, the only change is that the sauce package does not add spices.

The color of the sauce bag is good, and the overall basic base sauce, sweet, fresh, sweet, etc. are more flavorful, but after mixing, the aroma of pepper, sesame oil and the aroma of the flavor bag appear layered; it cannot be effectively merged into one. Compound aroma, increase appetite.

Comparative Example 4

On the basis of Example 1, the only change is that the oil-fried dried radish flavor package does not add chili sauce.

The flavor package is bright in color and crisp in taste, but lacks the unique sauce pepper aroma of Nanchang mixed powder, that is, the compound fresh and spicy fat after frying with fermented pepper oil, which reduces the aroma layering and fullness of the entire product.

Comparative Example 5

On the basis of Example 1, only the peanut flavor package was not added.

After the product is mixed, the overall color is brighter, and the real thing is richer; however, the taste of the product lacks the layered sense of contrast with rice noodles, and the crisp aroma in the aroma is also weakened, and the overall restoration of the product The integrity of the food is significantly affected .

The above-mentioned embodiments are merely examples for clear illustration, and are not intended to limit the implementation manner. For those of ordinary skill in the art, changes or modifications in other different forms can also be made on the basis of the above description. There is no need and cannot be exhaustive of all implementations here. And the obvious changes or changes derived from this are still within the protection scope of the present invention.

Claims (10)

1. a prepackaged Nanchang mixed powder, comprising dry rice flour and seasoning bag, is characterized in that: the mass ratio of dry rice flour and seasoning bag is 55-65:35-45. 2. Nanchang mixed flour as claimed in claim 1, is characterized in that: described rice flour selects dry rice flour powder for use, and the dry rice flour diameter is 1.2-2.0mm. 3. Nanchang mixed powder as claimed in claim 1, is characterized in that: described seasoning bag is any one or more in sauce bag, chili oil bag, sesame oil bag, dehydrated vegetable bag and physical bag. 4. Nanchang mixed powder as claimed in claim 3, is characterized in that: described sauce is packaged by soy sauce, oyster sauce, salt, monosodium glutamate, brown sugar, spice, yeast extract, starch, D-sodium erythorbate, xanthogen It is made of glue and potassium sorbate, and the mass ratio of each raw material is 65～75:7.5～15:2.5～5:2.5～5:2.5～5:2～4:1～3:0.1～1:0.05～0.15: 0.05 to 0.15: 0.01 to 0.08. 5. Nanchang mixed powder as claimed in claim 3, is characterized in that: described chili oil bag is made of vegetable oil, pepper, sesame, onion, ginger and edible salt, and the mass ratio of each raw material is 80～90:7～ 15:1～3:1～3:0.5～1.5:0.5～1.5. 6. Nanchang mixed powder as claimed in claim 3, is characterized in that: described sesame oil bag is compounded by soybean oil, sesame oil and vitamin E, and the mass ratio of each material is 86.5～91.5:8.4～13.4:0.05～0.15 . 7. Nanchang mixed powder as claimed in claim 3, is characterized in that: described dehydrated vegetable bag is made of dehydrated onion, dehydrated coriander and edible salt, and the mass ratio of each material is 48～58:38～48:2～ 5. 8. the preparation method of Nanchang mixed powder as described in any one of claim 1-7, is characterized in that comprising the following steps: (1) Weigh the raw materials, the rice aging period is 6 months to 1 year, the early indica rice and the late indica rice are used together, and the proportion of the late indica rice is 15% to 30%; (2) cleaning and soaking: the rice is cleaned, and impurities are removed, and the rice is fully swelled by water absorption, and the water is drained after the rice is saturated with water; (4) Pulverization: pulverize with a hammer mill, and pass the rice powder through an 80-mesh sieve; (5) Mixing of ingredients: add corn starch and water to the pulverized rice flour to make the material mix and adjust the humidity evenly; the moisture content is 30% to 34%; the mixed material is allowed to stand for about 30 minutes; (6) ripening and producing silk: the compound rice powder is processed by a high-temperature, high-pressure screw extruder to produce silk to obtain rice vermicelli; (7) Aging: put the rice vermicelli strips in a closed room to keep warm and keep moisture for 12 to 24 hours; (8) Loose silk, drying and cut-to-length: divide the aged product sliver into silk; dry the rice flour after the loose silk; and then cut the dried rice flour according to the specified length, that is, it is obtained. 9. the preparation method of Nanchang mixed powder as claimed in claim 8, is characterized in that: in step (5). The mass ratio of raw material rice and edible starch for preparing rice flour is 65-80:20-35. 10. the preparation method of Nanchang mixed powder as claimed in claim 8 is characterized in that: the Nanchang mixed powder obtained by adopting the method has the inherent color and luster of Nanchang mixed powder; Smooth; it has the inherent taste and smell of Nanchang mixed powder, no peculiar smell; the rice noodles have a smooth taste, good toughness and elasticity, basically no hard core; good rehydration.