Fresh wet instant wheat, corn flour noodle and production method thereof
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A corn flour and wheat flour technology, applied in food preparation, food science, dough processing and other directions, can solve problems that have not been seen, and achieve the effects of increasing uses, enriching varieties, and being convenient to eat.
Inactive Publication Date: 2009-09-16
SHIMEN YANGSHI NOODLES IND MILL
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[0002] In our country, people in southern rice-producing areas eat rice as their staple food, while people in northern wheat and corn-producing areas eat wheat flour or corn flour as their staple food, and their staple foods are also different. Southerners especially in Hunan People in Changde, Guilin, Guangxi, and Mengzi, Yunnan mostly eat rice noodles made of rice as the staple food for breakfast. This kind of rice noodles is white in color, round or flat, fresh, moist and tough. Get up and add some oil, salt and other condiments, and you can eat it as a meal, which is very convenient and fast; northerners use wheat flour to make steamed buns, fried dough sticks, dried noodles or instant fried instant noodles or cornmeal steamed buns, but they have not seen it yet. instant vermicelli made with wheat or corn flour like southern rice
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Embodiment 1
[0017] 1. Take 95% wheat flour, 4.35% starch, 0.05% guar gum, 0.1% salt and 0.5% soda ash for later use;
[0018] 2. Pour the prepared raw materials into the mixer, add 30-40% of the raw material weight of drinking water, and stir into a dough;
[0019] 3. Send the mixed dough into the self-cooking noodle machine, and repeatedly extrude it 3 times, so that the noodle noodles are matured during the extrusion process at a temperature of 110°C, and become a round or flat cooked noodle noodle raw material;
[0020] 4. Soak the extruded cooked flour strips in boiling water at a temperature of 85°C for 1 hour;
[0021] 5. Take out the soaked noodles to become fresh wet instant noodles that look exactly like southern rice noodles and have the same taste and eating method as rice noodles.
[0022] 6. Pack it in a plastic bag, then sterilize and keep it fresh at a high temperature, and then put it in storage for sale.
Embodiment 2
[0024] 1. Take 97.85% corn flour, 1.4% starch, 0.15% guar gum, 0.5% salt, and 0.1% soda ash for later use;
[0025] 2. Pour the prepared raw materials into the mixer, add 30-40% of the raw material weight of drinking water, and stir into a dough;
[0026] 3. Send the mixed dough into the self-cooking noodle machine, and repeatedly extrude it 6 times, so that the noodle noodles are matured during the extrusion process at a temperature of 96°C, and become a round or flat cooked noodle noodle raw material;
[0027] 4. Soak the extruded cooked flour strips in boiling water at a temperature of 75°C for 1.5 hours;
[0028] 5. Take out the soaked noodles to become fresh wet instant noodles that look exactly like southern rice noodles and have the same taste and eating method as rice noodles.
[0029] 6. Pack it in a plastic bag, then sterilize and keep it fresh at a high temperature, and then put it in storage for sale.
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Abstract
A fresh wet instant wheat, corn flour noodle and a production method thereof are disclosed, the flour noodle comprises the raw materials of 95-98% of flour, 1.4-4.4% of starch, 0.05-0.15% of edible gelatin and 0.2-1% of auxiliary materials. The invention has the characteristics and the advantages of: 1. although appearance and eating way of the fresh wet instant flour noodle of the invention are similar to rice noodle, the raw materials thereof are the wheat flour or the corn flour, which increases the uses of the wheat flour and expands the types of wheaten food; compared with the current wheaten food products, the invention has quite different manufacturing method in which the noodle is automatically aged in the process of extrusion, the noodle has an elasticity greater than that of the rice noodle and is not liable to rupture, and the soup does not become thick when the noodle is boiled in a pot; the invention not only has the shape and the flavor of the rice noodle, but also solves the problem that the traditional wheat, corn flour noodles are inconvenient for being eaten, in order to avoid the inconvenience that the noodle can only be eaten before being cooked thoroughly. 2. the invention is suitable for eating habit of southern people and also suitable for appeasing hunger by office workers or in fast food store and has wide market prospect.
Description
【Technical field】 [0001] The invention relates to an instant food, in particular to fresh and wet instant wheat and corn flour strips made from wheat and corn flour and a preparation method thereof. 【technical background】 [0002] In our country, people in southern rice-producing areas eat rice as their staple food, while people in northern wheat and corn-producing areas eat wheat flour or corn flour as their staple food, and their staple foods are also different. Southerners especially in Hunan People in Changde, Guilin, Guangxi, and Mengzi, Yunnan mostly eat rice noodles made of rice as the staple food for breakfast. This kind of rice noodles is white in color, round or flat, fresh, moist and tough. Get up and add some oil, salt and other condiments, and you can eat it as a meal, which is very convenient and fast; northerners use wheat flour to make steamed buns, fried dough sticks, dried noodles or instant fried instant noodles or cornmeal steamed buns, but they have not ...
Claims
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Application Information
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