Method for producing unfried instant stewed noodles

Abstract

The invention relates to a method for producing unfried instant stewed noodles, which comprises the following raw materials in percentage by weight: 80 to 90 percent of high protein flour, 10 to 20 percent of starch, 2 to 3 percent of edible salt, 2 to 5 percent of edible glue and 0.2 to 0.5 percent of composite alkali. In the invention, the technology of making noodles by drawing out the dough by hand is combined with a microwave drying technology and a heated-air drying technology; when the microwave drying technology is acted on noodles, the heated air drying is used to lead the evaporation velocity of water on the surfaces of the noodles to be higher than the evaporation velocity of water in the noodles; and when the heated air drying technology is acted on noodles, the evaporation velocity of water in the noodles is higher than the evaporation velocity of water on the surfaces of the noodles, so the moisture contents in and on the surface of the product produced by using the two drying technologies are relatively consistent. Therefore, the method is helpful for stabilizing the product quality, can ensure the width of the stewed noodles and the characteristic of rubbery and smooth noodles, and causes the stewed noodles with the local characteristics of Henan after subjected to drying treatment capable of being stored six months at a normal temperature.

Description

technical field

[0001] The invention relates to a production method of instant stewed noodles, in particular to a production method of making handmade stewed noodles into non-fried instant food. Background technique

[0002] At present, non-fried instant noodles generally use wheat flour as the main raw material, and then add edible salt, alkali, thickener phosphate and other additives, and make them through the following process: kneading noodles → calendering → cutting strips and folding flowers → cooking gelatinization → hot air drying → Cooling and packaging First, mix the flour and additives into a horizontal mixer, add 25-35% water to mix, and after 15 minutes, roll the mixed dough through calender rollers into noodle strips, cut into shreds and fold flowers, then enter the steam tunnel Steam and shape for 2-4 minutes, and then enter the hot air tunnel for drying treatment. The non-fried instant noodles made in this way can only be cut with a width of 1-6 mm and a thic...