Method and device for producing fresh-keeping instant wet noodles

Abstract

The invention discloses a method for producing fresh-keeping instant wet noodles, which comprises steps of noodle making, bagging, microwave sterilization, aseptic sealing packaging, heat preservation sterilization, cooling and drying. The method is characterized in that: the bagging comprises the following steps of: weighing the wet noodles, filling the wet noodles into packaging bags and pre-sealing the packaging bags in a way that openings of the packaging bags are incompletely sealed; and the aseptic packaging sealing comprises that: the wet noodles flow out of a delivery outlet of a microwave oven, enter aseptic sealing packaging equipment, and are completely sealed in an aseptic environment after reaching a section of channel for finishing the sealing. The production device comprises noodle making equipment, bagging equipment, microwave sterilization equipment, aseptic sealing packaging equipment, heat preservation sterilization equipment, cooling equipment and drying equipment. The method and the device ensure complete sterilization, short high-temperature sterilization time, production process completeness, high production controllability and stable quality, and the noodles have high elasticity, high gelatinization degree and long shelf life, and are difficult to break.

Description

technical field [0001] The patent relates to a method and device for producing fresh-keeping instant wet noodles, in particular to a method and device for producing fresh-keeping instant wet noodles and vermicelli stored at room temperature, and belongs to the technical field of food processing. technical background [0002] Compared with the current fried and hot-air-dried instant noodles, instant wet noodles have many advantages, such as: less gluten loss, high degree of gelatinization, good taste, no rehydration problem, saving noodle drying costs, and more convenient eating, etc. The disadvantage is that the production process of wet noodles has high requirements on production equipment and production environment, and it is more difficult to keep noodles fresh. [0003] The wet noodle fresh-keeping technologies and equipment currently used at home and abroad mainly include: [0004] 1) Udon noodles produced by high-temperature cooking method; [0005] 2) Wet noodles im...

AI Technical Summary

Problems solved by technology

[0007] Wet noodles and vermicelli produced according to the above method have the following defects: 1) the udon noodles produced by high-temperature cooking method have a long cooking and sterilization time, and can only produce thick noodles, and the noodles are basically inelastic; Short, fine noodles can be produced, but the sterilization temperature is still high. At the same time, due to the reduction of the sterilization temperature and time, the microorganisms are mainly controlled by adding lactic acid acid solution. The actual noodles are highly acidic, which does not meet the taste of Chinese noodles. Poor elasticity; 3) Although the heating uniformity of microwave heating and steam insulation combined sterilization introduced by patent CN200510066005 is improved in actual operation, if the vermicelli is bagged and sealed first, and then microwave sterilized, the flour bag will inevitably explode during the sterilization process ; while sterilizing first, then bagging and sealing, the sealing process will inevitably produce secondary pollution, which will affect the preservation time of noodles, and the dynamic temperature-variable freezing step is how to improve the regeneration of noodles during low-temperature preservation of wet noodles in the later stage, and has nothing to do with preservation technology

The methods mentioned above are not conducive to the preservation of instant wet noodles and the eating habits of consumers, and are not conducive to the promotion of instant wet noodles normal temperature preservation technology

Images