Preparation method of fresh-wet noodles

A production method, technology of fresh wet noodles, applied in food preparation, application, food science, etc.

Active Publication Date: 2011-04-20
QISHAN BAINIANMEIYANG CUSTOM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of deep processing of fresh noodles, through the introduction and independent innovation of some advanced noodle making equipment, fresh noodle products for household use have appeared in the market, but fresh wet noodles for catering operations are still blank, because fast

Method used

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  • Preparation method of fresh-wet noodles
  • Preparation method of fresh-wet noodles
  • Preparation method of fresh-wet noodles

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Embodiment 1

[0021] Raw materials: Wheat flour: provided by Shanxi Qishan Meiyang Catering Company, wheat variety Xiaoyan No. 22, processed by a local flour mill in Qishan, with a flour extraction rate of 70% and a protein content of 9.2%, based on 100kg of wheat flour, the formula is as follows: Flour 100kg, gluten powder (80% protein content) 4kg, guar gum 200g, potato starch 3kg, konjac fine powder 3kg, compound emulsifier (sodium stearate lactate: stearate calcium lactate=1:1) 800g , quality improver (edible salt 2kg+ compound edible alkali (Na 2 CO 3 : K 2 CO 3 =1.8: 1) 200g+ compound phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate=2.5: 1: 2.5) 200g+ iso-VC sodium 50g), antibacterial fresh-keeping aqueous solution 38kg (2% propylene glycol+2% alcohol) .

[0022] The preparation method is as follows: in the first step, the raw wheat flour is selected, and the protein content of this flour is 9.2% measured by DA7200 near-infrared rays, which meets ...

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Abstract

The invention discloses a preparation method of fresh-wet noodles, comprising the following steps: A1, pretreating flour: selecting flour without addictive, regulating protein content, and regulating water absorption; and A2, manufacturing noodles: kneading dough, proofing, tableting, slitting, weighting, packaging and refrigerating, wherein in the step of kneading dough, water amount is calculated according to the type of knead dough equipment, the total water is prepared into antibiosis refreshment aqueous solution with 2% of propanediol and 2% of alcohol, the antibiosis refreshment aqueoussolution is divided into two parts, a flour modifying agent I is dissolved by using 10-fold antibiosis refreshment aqueous solution of 60 DEG C, and a modifying agent II is dissolved by using the rest of antibiosis refreshment aqueous solution. The noodles produced by the method are stable in quality, are long in storage period (namely, preservation for 10-15 days at the low temperature of 3-8 DEG C), have the characteristics of no muddy soup, refresh mouth feel, vein wires, elasticity, smooth surface, no sticky, soak-resistance and no crisp, thereby achieving the cooking requirements of high-grade noodles with soup.

Description

technical field [0001] The invention belongs to the field of catering technology, and in particular relates to a method for making fresh wet noodles for catering industry type broth. The method includes selecting qualified wheat flour, adjusting protein content and water absorption rate, compounding flour improver, calculating the amount of water for kneading noodles, and preparing The antibacterial and fresh-keeping aqueous solution is produced according to the conventional fresh wet noodles processing technology, and finally weighed, packaged and delivered in cold chain according to the requirements of restaurants. Background technique [0002] Wheat and its flour product noodles have a long history of more than two thousand years in my country, and are one of the staple foods that people in the south and north like. Now not only our country, but also one of the staple foods in other Southeast Asian countries. According to the difference in the production process of noodl...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L7/109
Inventor 俞红张建新张睿于修烛罗勤贵
Owner QISHAN BAINIANMEIYANG CUSTOM FOOD
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