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