Long-life kelp noodles and production method thereof
A production method and technology for kelp, applied to kelp moisturizing noodles and the production field thereof, can solve the problems of no kelp moisturizing noodles, fresh and wet noodles cannot be kept fresh at room temperature for a long time, and achieve the elimination of internal stress of gluten, improvement of gluten quality, and reasonable process. Effect
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Embodiment 1
[0023] Choose fresh kelp to wash and weigh 10Kg, then add 1% Na 2 CO 3 30Kg of the solution was incubated and digested at 85°C for 80 minutes, then beaten with a refiner, then finely ground with a colloid mill, directly added 0.4% dry yeast into the kelp pulp and stirred, and fermented at 35°C for 40 minutes to remove the fishy smell Prepare kelp pulp; take flour 132Kg, modified starch 8Kg, water 16Kg, salt 1.6Kg, gluten-enhancing agent 0.8Kg, sorbitol 0.32Kg, propylene glycol 0.48Kg, alcohol 0.8Kg and kelp pulp, mix uniformly in a vacuum machine, The dough temperature is controlled at 26°C, the kneading time is 20 minutes, and the vacuum degree is 650mmHg; after kneading, put it into the curing machine for 18 minutes, then press it into pieces, and then put the pressed dough pieces in the curing machine for the second time Aging, the aging time is 4 minutes. After aging, continue to press into slices and cut into strips to make noodles. Control the prepared noodles at a pres...
Embodiment 2
[0025] Select fresh sea-tangle to wash and weigh 10Kg, then add Na concentration of 2%. 2 CO 3 20Kg of the solution was incubated and digested at 80°C for 45 minutes, then beaten with a refiner, then finely ground with a colloid mill, added 0.1% dry yeast to the kelp pulp and stirred, and fermented at 30°C for 20 minutes to remove the fishy smell. Get kelp pulp; take flour 129.38Kg, modified starch 6.56Kg, water 18.75Kg, salt 1.31Kg, gluten-enhancing agent 0.66Kg, sorbitol 0.37Kg, propylene glycol 0.24Kg, alcohol 0.61Kg and kelp pulp, and mix them in a vacuum machine Evenly, the kneading temperature is controlled at 30°C, the kneading time is 25 minutes, and the vacuum degree is 700mmHg; after mixing evenly, put it into the curing machine for 15 minutes and then press it into tablets, and then put the pressed dough pieces in the curing machine for two Secondary aging, the aging time is 6 minutes; after aging, continue to press into tablets and cut into strips to make noodles,...
Embodiment 3
[0027] Choose fresh sea-tangle to wash and weigh 10Kg, then add concentration of 1.5% Na 2 CO 3 25Kg of the solution was incubated and digested at 82°C for 60 minutes, then beaten with a refiner, then finely ground with a colloid mill, directly added 0.2% dry yeast into the kelp pulp and stirred, and fermented at 32°C for 30 minutes to remove the fishy smell Prepare kelp pulp; take flour 148.75Kg, modified starch 10.5Kg, water 19.68Kg, salt 1.75Kg, gluten-enhancing agent 0.87Kg, sorbitol 0.55Kg, propylene glycol 0.65Kg, alcohol 0.98Kg and kelp pulp, in a vacuum machine Mix evenly, control the kneading temperature at 22°C, kneading time for 15 minutes, and vacuum degree of 680mmHg; after 16 minutes of curing in the curing machine, press into tablets, and then carry out secondary curing of the pressed dough in the curing machine. The aging time is 5 minutes; after aging, continue to press into tablets and cut into strips to make noodles, control the prepared noodles at a pressu...
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