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Processing method of steamed noodles

A processing method and noodle technology, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as poor taste, single eating method, and affecting the freshness of noodles, and achieve good taste, smooth surface, chewiness, and viscosity enhanced effect

Inactive Publication Date: 2015-01-07
王继禹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such cooked noodles have flour on the surface of the raw noodles, so the surface of the cooked noodles is not clear, the taste is poor when eaten, and the eating method is single, which affects the freshness of the noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing method of the steamed noodles of the present embodiment is processed through the following steps:

[0019] A. Material selection: Australian durum wheat flour with a protein content of more than 13% is selected;

[0020] B. Kneading dough: put flour, purified water, and refined salt in a ratio of 100:45:1, first put the flour into the vacuum dough mixer, then melt the refined salt in the purified water in proportion, and pour the salt water into the dough mixer For neutralizing the surface, the vacuum degree of the dough mixing machine is controlled at 0 - - 0.9 MPa;

[0021] C. Noodles: place the reconciled dough at an ambient temperature of 18°C ​​or in a special warehouse for 90 minutes to make noodles, then repeatedly roll the dough on the noodle machine for 5 times, and roll the rolled noodles Put the dough into a circle and place it at an ambient temperature of 18°C ​​or in a special warehouse for 40 minutes, then roll the dough on the noodle machi...

Embodiment 2

[0027] The processing method of the steamed noodles of the present embodiment is processed through the following steps:

[0028] A. Material selection: Australian durum wheat flour with a protein content of more than 13% is selected;

[0029] B. Kneading dough: put flour, purified water, and refined salt in a ratio of 100:47:1.3, first put the flour into the vacuum dough mixer, then melt the refined salt in the purified water in proportion, and pour the salt water into the dough mixer For neutralizing the surface, the vacuum degree of the dough mixing machine is controlled at 0 - - 0.9 MPa;

[0030] C. Noodles: Place the reconciled dough at an ambient temperature of 20°C or in a special warehouse for 60 minutes to make noodles, then roll the dough repeatedly on the noodle machine for 6 times, and roll the rolled dough Put the dough into a circle and place it at an ambient temperature of 20°C or in a special warehouse for 20 minutes, then roll the dough on the noodle machine r...

Embodiment 3

[0036] The processing method of the steamed noodles of the present embodiment is processed through the following steps:

[0037] A. Material selection: Australian durum wheat flour with a protein content of more than 13% is selected;

[0038] B. Kneading dough: Put flour, purified water, and refined salt in a ratio of 100:46:1.2, first put the flour into the vacuum dough mixer, then melt the refined salt in purified water in proportion, and pour the salt water into the dough mixer For neutralizing the surface, the vacuum degree of the dough mixing machine is controlled at 0 - - 0.9 MPa;

[0039] C. Noodles: Place the reconciled dough at an ambient temperature of 15°C or in a special warehouse for 120 minutes to make noodles, then roll the dough repeatedly on the noodle press 4 times, and roll the rolled noodles Put the dough into a circle and place it at an ambient temperature of 15°C or in a special warehouse for 60 minutes, then roll the dough on the noodle machine repeated...

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Abstract

The invention discloses a processing method of steamed noodles. The processing method comprises the following steps: selecting wheat flour, the protein content of which is above 13%, putting flour, purified water and refined salt into a vacuum dough mixer according to the proportion of 100:(45-47):(1-1.3) so as to knead dough, standing the dough at 15-20 DEG C for 60-120 DEG C, then, repetitively rolling the dough on a noodle press for 4-6 times, looping the rolled dough piece to form the dough, standing at 15-20 DEG C for 15-60 min, cutting into noodles after repetitively rolling on the noodle press to form the dough piece, putting the cut noodles into boiling water for several seconds, curing the surfaces of the noodles, after taking out and leaching, cooling by rapidly putting into flowing cold water below 10 DEG C, packaging, rapidly freezing the noodles at minus 45 DEG C, directly putting the frozen noodles into a steam box with a hot air system inside, steaming for 5-8 min, and then, obtaining cooked noodles. According to the invention, the surfaces of the steamed noodles cannot be adhered; furthermore, the steamed noodles are smooth, tough, chewy, proper in hardness and good in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of noodle processing, in particular to a processing method for steamed noodles. Background technique [0002] At present, there are many kinds of processing methods for noodles, such as fresh noodles and dried noodles, etc., but the eating method of noodles is nothing more than the processing method of boiling, that is, putting fresh noodles or dried noodles into water to cook and eat directly, or with various soup materials. edible. Such cooked noodles have flour on the surface of the raw noodles, so that the surface of the cooked noodles is not clear, and the mouthfeel is poor when eaten, and the eating method is single, which affects the freshness of the noodles. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method of steamed noodles with good taste, smooth and chewy texture and delicious noodles when eaten. [0004] In order ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
CPCA23L5/13A23L7/113
Inventor 王继禹
Owner 王继禹
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