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Method for preparing dough sheet with corner dough

A fabric and corner technology, applied in the field of dough preparation, can solve the problems of poor elasticity, poor toughness, and high defective rate of the dough, and achieve the effects of reduced defective rate, good elasticity, and good quality

Inactive Publication Date: 2010-02-03
HARBIN MAOMAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of poor elasticity, poor toughness and high defective rate of the dough prepared by using leftover fabrics in current pasta production enterprises, and to provide a method for preparing dough by using leftover fabrics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0005] Specific embodiment one: the method for preparing dough by using leftover fabrics in this embodiment is realized through the following steps: 1. Put the leftover fabrics into a vacuum dough mixer, and the amount of water added is 1% to 3% of the quality of the leftover fabrics. During the process, the vacuum gauge index of the dough mixer is 75-85KPa, the speed of the dough mixer is 75-85 rpm, and the stirring time is 4-6 minutes; 2. Immediately after stirring, use a noodle press to gradually reduce the pressure of the noodle. Gradient calendering is carried out with the distance between the two rollers of the machine to obtain the dough. Wherein the present invention adopts the model of vacuum dough mixing machine as: ZKHM300, and the model of noodle pressing machine as: YMZD500.

[0006] The implementation method is simple, high-quality and efficient. The prepared dough is smooth, fine and elastic, and the defective rate of the prepared pasta is only less than 2% in ...

specific Embodiment approach 2

[0007] Specific embodiment two: the difference between this embodiment and specific embodiment one is: in step one, the amount of water added is 1.5% to 2% of the quality of the leftover fabric, the vacuum gauge index of the dough mixer is 80KPa, and the speed of the dough mixer 80 rev / min, stirring time is 5 minutes. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0008] Specific embodiment three: the difference between this embodiment and specific embodiment one is that the distance between the two rollers of the noodle press in step two is 19-21 mm for one rolling, 15-17 mm for one time, 11-13 mm for one time and 7 ~ 9mm rolling once. Other steps and parameters are the same as those in Embodiment 1.

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PUM

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Abstract

The invention provides a method for preparing wrappers by leftover flour, which relates to a method for preparing the wrappers. The method solves the problems of the prior enterprise producing cookedwheaten food that the wrappers produced by the leftover flour again have poor elasticity, poor toughness and high defective rate. The method comprises the following steps: 1. the leftover flour is putinto a vacuum dough kneading machine, water is added into the machine to be stirred; and 2. the gradient stretching is adopted at once to produce the wrappers. The method is simple and rapid, and iseasy to operate, the prepared wrappers are smooth and exquisite and have good elasticity, and the produced cooked wheaten food has the defective rate lower than 2 percent in the freezing and refrigerating processes.

Description

technical field [0001] The invention relates to a method for preparing dough. Background technique [0002] At present, enterprises that use automatic forming machines to produce pasta have the problem that a large number of leftover fabrics cannot be fully utilized in the production process. During the production of pasta by domestic pasta forming equipment, the leftover fabrics produced account for 35% to 50% of the original fabrics. %. For these leftover fabrics, the method of rolling and standing is generally used to prepare new dough, but this method has obvious shortcomings: during the processing and molding of the dough, a large amount of dry flour is inevitably adhered to the surface of the leftover fabrics. It has strong water absorption and absorbs a large amount of water in the leftover fabrics, so that the prepared dough loses water seriously, and the gluten production rate is reduced. After the gluten is formed, the taste of the pasta produced is stiff and not ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21C3/02
Inventor 庞明王畅
Owner HARBIN MAOMAO FOOD