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A processing method of noodle

A processing method and noodle technology, which is applied in the field of noodle processing, can solve the problems of shortening processing time and limitations of cooking methods, and achieve the effects of shortening processing time, achieving continuity and good toughness

Inactive Publication Date: 2009-05-27
周清义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the noodles obtained by the traditional processing method, the noodle produced by the patented method of the invention has the advantages of long shelf life, not easy to paste when cooked for a long time, good toughness, strong gluten, and easy cooking. However, the noodle produced by the patented method of the invention There is still room for improvement to further simplify the process flow, shorten the processing time (the curing time in the authorized patent method is 5 to 15 hours), and improve production efficiency
In addition, another Chinese invention patent method [Application No.: 2006100516699] made by the inventor is mainly used for fried food, and the cooking method is very limited.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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  • A processing method of noodle

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Effect test

Embodiment 1

[0017] Embodiment 1: Mix flour and water, and stir until fully; place the dough obtained after stirring in an airtight heat preservation container and suffocate for a certain period of time; then press the dough into sheets and place it in an airtight heat preservation container for a certain period of time , and then stretched into Yangchun noodles to obtain semi-finished Yangchun noodles, put the semi-finished products in the cooking room on the noodle hanging rod for curing, the temperature of the cooking room is controlled at 80-110°C, and the curing heating time is ≤30 minutes, after that, stop heating and Lower the temperature of the cooking room. When the temperature drops to 60-30°C, keep warm for ≤2 hours. After that, cool down to room temperature and shape according to the desired shape. Finally, dry the semi-finished Yangchun noodles in the sun. The finished product of Yangchun noodles is obtained.

Embodiment 2

[0018] Embodiment 2: Mix flour and water, and stir until fully; the dough obtained after stirring is pressed into sheets and drawn into strips, and then placed in an airtight heat preservation container and stuffed for a certain period of time to obtain semi-finished noodles. Put the obtained semi-finished product on the noodle hanging rod in the cooking room for curing. The temperature of the cooking room is controlled at 110-170°C, and the cooking heating time is ≤20 minutes. After that, stop heating and lower the temperature of the cooking room. When the temperature drops to 50-30°C, Carry out heat preservation, the heat preservation time is less than 4 hours; then, cool to room temperature, and shape according to the required shape, and finally, dry the semi-finished thread surface after shaping to obtain the finished thread surface.

Embodiment 3

[0019] Embodiment 3: Mix flour, water and salt, and stir until fully; Place the dough obtained after stirring in an airtight heat preservation container and suffocate for a certain period of time; Afterwards, press the dough into sheets and place it in an airtight heat preservation container and then suffocate After a certain period of time, it is stretched into thin strips to obtain semi-finished noodles and noodles. The semi-finished products are placed on the noodle hanging rod in the cooking room for curing. The temperature of the cooking room is controlled at 100±5°C, and the curing heating time is ≤15 minutes. After that, stop heating And reduce the temperature of the cooking room. When the temperature drops to 40-30°C, keep warm for ≤ 3 hours; then cool to room temperature and shape according to the required shape. Finally, dry the semi-finished thread and surface after shaping. , to obtain the finished line surface.

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Abstract

The invention discloses a noodle processing method. The method comprises three steps of preparing semi-finished noodles, curing, and drying as well as preparing the finished product, wherein, the curing step comprises that the obtained semi-finished noodles are put into curing equipment for heating and heat preservation and cooling to be shaped, when being cured, the surface layer A of each noodle is cured, and the inner layer B of the noodle is only in a fermentation state, and is not cured, thereby the final finished noodle products not only maintain the white appearance of the traditional noodles but also have the luster not provided for the traditional noodles; the noodles also have the advantages of fine toughness, high glutinousness, boiling fastness and no gelation, strong flour scent of the noodles, super smooth taste , and low expansion degree of the noodles, in addition, compared with the known noodle processing method, the method is simpler, and even wetting and air drying are not required, the continuity of the noodle processing is realized, and the required processing time is shortened to a large extent, thereby the production efficiency of the noodles is greatly improved, and the production cost of the noodles is reduced.

Description

technical field [0001] The invention relates to a processing method of noodles, in particular to a processing method of cooked noodles. Background technique [0002] Noodles are divided into raw and cooked according to the degree of maturity of the finished product; and according to the cooking method, they can usually be divided into boiled, fried, fished, and dry mixed. Among them, cooked noodles can be divided into two types: fried and non-fried. Because non-fried noodles are more beneficial to health, therefore, the inventors have been devoting themselves to inventing non-fried cooked noodles. Such as: the Chinese invention patent method patent [publication number: CN1537449A] that the inventor has authorized. Compared with the noodles obtained by the traditional processing method, the noodle produced by the patented method of the invention has the advantages of long shelf life, not easy to paste when cooked for a long time, good toughness, strong gluten, and easy cook...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A21C11/00A23L7/113
Inventor 周清义
Owner 周清义
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