Bone-strengthening dried noodles and production method thereof
A production method and technology of dried noodles, applied in the application, food preparation, food science and other directions, can solve the problems of poor eating experience, bad taste, easy paste soup, etc., achieve low fat content, reduce the inherent factors that are easy to deteriorate, and prevent Easy to paste soup effect
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Embodiment 1
[0027] 1) Wash the yak bone and put it into the freezing basin, and send it to the freezing room at -40°C for freezing. The freezing time is not less than 24 hours (the equilibrium temperature of the warehouse is greater than -22°C).
[0028] 2) Take out the frozen yak bones and quickly crush them. After crushing, the diameter of the bone particles will be less than 20mm, and the crushing will be completed within 30 minutes after leaving the warehouse. During the crushing process, the bovine bones should be prevented from being over-thawed (the temperature should not be higher than 0°C). conducive to crushing;
[0029] 3) Steaming of crushed bone grains: use a steam pressure kettle with a constant temperature of 121°C, a pressure of 0.11 MPa, and a time of 120 minutes.
[0030] 4) Use a strainer to filter out the grease, and rinse twice with boiling water to drain the water, so that the residual fat of the bone grains is less than 3%.
[0031] 5) Send it to a pre-cooler at -5...
Embodiment 2、3
[0039] The difference from Example 1 is shown in Table 1, and other steps are the same:
[0040] Table 1
[0041]
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