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A kind of cooking method of oatmeal

A technology of oatmeal and cooking, which is applied in the field of food processing, can solve the problems of natural oatmeal not strong aroma, irregular shape of oatmeal, incomplete deenzyme elimination of oatmeal, etc., and achieve shortening time of moistening, uniform size and high viscosity Effect

Inactive Publication Date: 2011-12-28
INNER MONGOLIA SAIBAO OAT FOOD
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Problems solved by technology

[0005] The purpose of the present invention is to provide a method for cooking oatmeal, which aims to solve the problems of incomplete oat enzyme inactivation, impure color, low aroma of natural oatmeal, irregular shape and many pieces of oatmeal in the traditional processing technology.

Method used

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Embodiment Construction

[0019] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0020] figure 1 The implementation flow of the oatmeal cooking method provided by the embodiment of the present invention is shown.

[0021] A method for cooking oatmeal, the method comprising:

[0022] In step S101, the first cooking is carried out by the wheat drying machine: in the wheat drying tower, the air pressure is kept at 0.70-0.80Mpa, the temperature is 110°C, the material temperature is kept at 100°C±5°C, and the flow rate is 1t / h , bake for 10-15min.

[0023] In step S102, the wheat is steamed by a steamer for the second cooking: the air pressure of the steamer is controlled at 0.1±...

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Abstract

The invention is applicable to the field of food processing, and provides an oatmeal cooking method; the method comprises the following steps: baking oat raw grains to perform first cooking; steaming oat by steam to perform second cooking; braising the steamed oat; rolling complete oat grains into oatmeal without grain cutting. According to the invention, while the oat grains is cooked, various enzymes in oat are passivated at high temperatures for several times in procedures such as oat baking, oat steaming, and oat braising; the product is guaranteed not to generate spoilage phenomenon under normal environment; the oatmeal is subject to third cooking during brewing; the oatmeal processed by the 'three cooking' processes has dense and lasting flavor, milk white soup, gloss, and high viscosity; and the oatmeal is chewy, is not sticky to teeth, and has smooth mouthfeel; the invention simultaneously adopts big-sheet rolling technology without grain cutting, and thus the prepared oatmeal has a complete shape, less fragments or fine powder, and good sensory quality.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for cooking oatmeal. Background technique [0002] Large-grain naked oats have been cultivated in my country for more than 5,000 years, and are called "naked oats" in North China. Inner Mongolia is the largest naked oat producing area in my country. In the local area, the traditional eating method of oat noodles (oat noodles) pays attention to "three cooking", that is, from raw naked oats to edible oat noodle products, it needs to be cooked three times. In the process, before the "one-cooked" naked oats are ground, the wheat grains must be fried. "Secondly cooked" noodles must be boiled with boiling water when kneading noodles. "Three-cooked" steam the formed oat noodle products on the basket. The oat noodle food made by this "three-cooking" process has a strong wheat aroma mixed with a light fried aroma (the two are collectively called "oat noodle fragrance"), which is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 李世荣盛瑞焦伟红狄继芳张丽娥刘景辉李立军赵宝平
Owner INNER MONGOLIA SAIBAO OAT FOOD
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