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Hand-pulled noodle semi-finished product preparation method and Hand-pulled noodle semi-finished product packing component

A production method and semi-finished technology, applied in packaging, food preparation, transportation and packaging, etc., can solve the problems of wet noodles sticking to each other, unreasonable structural design, and short storage period of fresh and wet noodles, so as to facilitate transportation and storage , simple structure and long storage period

Inactive Publication Date: 2014-03-05
浦江县盘溪手工面专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned scheme has improved the problem of the short storage period of the existing fresh and wet noodles to a certain extent, but this scheme still exists: the structural design is not reasonable enough, the wet noodles are easy to stick to each other, inconvenient storage, inconvenient transportation and other problems

Method used

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  • Hand-pulled noodle semi-finished product preparation method and Hand-pulled noodle semi-finished product packing component
  • Hand-pulled noodle semi-finished product preparation method and Hand-pulled noodle semi-finished product packing component
  • Hand-pulled noodle semi-finished product preparation method and Hand-pulled noodle semi-finished product packing component

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Experimental program
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Embodiment 1

[0029] like Figure 1-2 As shown, the production method of the semi-finished hand-pulled noodles comprises the following steps: A, kneading the dough: uniformly mixing flour, auxiliary materials and water, and kneading it into a flexible dough for later use; B, forming: making the flexible dough into a strip-shaped noodle column 1, And attach edible oil for preventing adhesion and water loss on the surface of the noodle column 1; C, packaging: bend the noodle column 1 into the supporting container 2, and then put The supporting container 2 is packed. When storing, store the strip noodles at room temperature or in refrigeration. When refrigerated, it needs to be taken out one hour in advance to soften before eating. After softening, it can be stretched and cooked according to your preference.

[0030] As a more optimized technical solution, in this embodiment, in step A, the auxiliary materials include any one or more combinations of salt, eggs, edible alkali, edible oil, vege...

Embodiment 2

[0034] like Figure 3-4 As shown, the structure and principle of the present embodiment are basically the same as those of the first embodiment. The difference is that, in the present embodiment, the groove sealing structure 5 in the method for making the semi-finished hand-pulled noodles comprises two grooves located on both sides of the edge of the groove 211. The partition 52 and the slot 53 arranged on the cover plate 22, the partition 52 is set corresponding to the slot 53 and the partition 52 extends upwards and is inserted in the slot 53, the partition 52 is connected with the supporting tray 21 as a whole, and the insertion The groove 53 is integrated with the cover plate 22, that is, the cover plate 22 directly blocks the groove 211, and interlocks with the partition plate 52 arranged on the supporting tray 21 and the slot 53 arranged on the cover plate 22 to avoid The noodle column 1 escapes from the groove 211 .

[0035] As a more optimized technical solution, in t...

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Abstract

The invention belongs to the technical field of food and relates to a noodle, and particularly relates to a hand-pulled noodle semi-finished product preparation method and a hand-pulled noodle semi-finished product packing component. The invention solves the problems that the existing hand-pulled noodle is not easy to store and is easy to mutually adhere. The method comprises the following steps: A, flour kneading: uniformly mixing flour with auxiliary materials and water and kneading into a flexible dough for standby; B, forming: making the flexible dough into a strip-shaped dough column and adhering edible oil for preventing adhesion and water loss onto the surface of the strip-shaped dough column; and C, packing: bending and putting the strip-shaped dough column into a supporting container and then packing the supporting container in which the strip-shaped dough column is put. Compared with the prior art, the hand-pulled noodle semi-finished product preparation method and the hand-pulled noodle semi-finished product packing component have the advantages of reasonable design, simple structure of the packing component, convenience in preparation, uneasiness in adhesion among the noodles during the storage, long storage period, convenience in eating, good mouth feeling and convenience in transportation and storage.

Description

technical field [0001] The invention belongs to the technical field of food and relates to noodles, in particular to a method for making a semi-finished hand-pulled noodle and a packaging component for the semi-finished hand-pulled noodle. 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 it is 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 noodles and the way they are sold, they can be simply divided into three categories: fresh and wet noodles, dry noodles and instant noodles. Fresh wet noodles can be divided into two types according to different production methods: handmade noodles and machine-made noodles. Handmade noodles are loved by more and more people because of their pure taste, high water content, chewines...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30B65D25/10B65D25/54B65D85/08A23L7/109
Inventor 潘凯旋
Owner 浦江县盘溪手工面专业合作社