Fresh noodles as well as industrial production method and stirring device

A technology for fresh noodles and mixing device, which is applied in the directions of dough mixer, mixing/kneading with horizontal installation tools, mixing/kneading with vertical installation tools, etc. Dull and dull and other problems, to achieve the effect of improving uniformity, releasing labor, and the method is simple and easy to implement

Active Publication Date: 2014-07-23
CHANGSHA KEMEN NOODLE MFG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The technology described in this patented solution helps improve the consistency between different types of doughs used during making good-quality nonfoods such as spaghetti without adding too much effort on hands compared with traditional methods like kneading them together. This results in more uniformly distributed particles that release less energy from each other when mixed properly.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the quality and consistency of producing frozen greennoods without compromising their taste budiness during storage due to excessive humidness caused by lack of oxygen supply from sunlight exposures on long shelf lifelines. Current methods involve manually blending raw ingredients together before use, resulting in variations between different qualities such as appearance, smell, shape, thickness, etc., leading to inconvenience for customers who want them well-fitted items like fried noodlets.

Method used

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  • Fresh noodles as well as industrial production method and stirring device
  • Fresh noodles as well as industrial production method and stirring device
  • Fresh noodles as well as industrial production method and stirring device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A fresh noodle, which is made from dry materials and wet materials through the steps of blending, composite calendering, secondary dough resting, molding, anti-sticking treatment, and packaging. The dry materials include 55% to 100% of wheat flour, Starch 0% to 35%, active protein 0% to 10%, by weight, the total is 100%; the wet material includes edible salt, edible alkali, clean water, the edible salt, edible alkali, clean water Calculated, they are 0%~5% of dry materials, 0%~0.5% and 38%~50% of dry materials respectively; the moisture content of fresh noodles produced is 37%~42%, with a width of 2㎜ and a thickness of 1㎜. For example, its hardness is 1.9N~2.3N, elasticity is 0.85㎜~1.0㎜, adhesiveness is 1.1N~1.5N, recovery is 0.22~0.35, and chewiness is 1.0Nmm~1.5Nmm.

[0041] The ash content of the wheat flour of the present invention is lower than 0.4%, the stability time is 5 minutes to 10 minutes, the water content is 12% to 14%, the protein is 10% to 12%, the wet g...

Embodiment 2

[0086] In step (1) of the present invention, the dry material is wheat flour, starch and egg powder, and the wheat flour is 79.6kg of superfine wheat flour (ash content 0.35%, stability time 4.5min, wet gluten 33.1%, water absorption 60.5%, weakening degree 65, Moisture content 13.4%), tapioca starch 20kg (ash content 0.15%, viscosity 1000BU, moisture content 13.3%), whole egg powder 0.4kg (protein 46%, moisture content 4%); wet materials are clean water, edible salt and edible Alkali, choose 46kg of clean water at a temperature of 25°C, 1kg of edible salt, and 0.197kg of edible alkali, and dissolve the edible salt and edible alkali into the clean water.

[0087] When mixing materials for the first time, import superfine wheat flour, starch, and whole egg powder into the first stirring device for mixing and stirring. The stirring time is 5 minutes. After mixing evenly, add wet materials.

[0088] The rest are the same as embodiment 1.

[0089] The moisture content of the fres...

Embodiment 3

[0091] In step (1) of the present invention, the dry material is wheat flour, starch and active protein, and the wheat flour is 69.6kg of superfine wheat flour (ash content 0.32%, stable time 5.1min, water absorption 61.2%, wet gluten 32.2%, degree of weakening 63, Moisture content 13.6%), potato starch 25kg (ash content 0.20%, viscosity 1450BU, moisture content 18.5%), active protein is gluten 5kg (protein 88%, moisture content 7.6%) and chicken whole egg powder 0.4kg ( 46% protein, 4% water content); select 48kg of clean water at a temperature of 25°C, 0.5kg of edible salt, and 0.101kg of edible alkali, and dissolve the edible salt and edible alkali into the clean water.

[0092] The rest are the same as embodiment 1.

[0093] The moisture content of the fresh noodles produced is 41.6%, taking the width of 2mm and the thickness of 1mm as an example, the hardness is 2.23N, the elasticity is 0.93, the adhesiveness is 1.45N, the recovery is 0.3, and the chewiness is 1.35Nmm.

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Abstract

The invention discloses fresh noodles which are high in water content and also high in quality as well as an industrial production method and a stirring device. The fresh noodles are characterized by being prepared from the steps of one-time mixing, one-time flour fermentation, secondary mixing, composite rolling, secondary fermentation, formation, anti-sticking treatment and packaging of dry materials and wet materials. The dry materials comprise wheat flour, starch and active protein, the wet materials comprise edible salt, edible alkali and clean water, and the water content of the produced fresh noodles is as high as 37% to 42%. The method disclosed by the invention is simple and easy to implement, scientific, reasonable and applicable to industrial production, operation and application; by improving processing steps and equipment for four mixing, the uniformity in flour mixing is improved and the formation of wheat gluten is facilitated, so that the water content of the produced fresh noodles is as high as 37%-42%, the produced fresh noodles are as good as handmade noodles in quality and even better than the handmade noodles in quality, use of manpower is avoided, and a manual mixing effect is achieved as well.

Description

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Claims

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Application Information

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Owner CHANGSHA KEMEN NOODLE MFG
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