Making process of fast-food alkali-free hand-pulled noodles
A production process, instant food technology, applied in food preparation, multi-step food processing, food drying, etc., can solve the problems of poor drying quality, poor taste, easy breakage, etc., and achieve easy breakage and balanced distribution of nutrient content , the same effect of muscle
Inactive Publication Date: 2015-03-11
GU LANG YI XI TANG WEI YE BIOLOGICAL TECH
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Abstract
The invention discloses a making process of fast-food alkali-free hand-pulled noodles. The making process comprises the following steps: (1) material preparation; (2) dough making; (3) curing; (4) coiling strings; (5) big string hand-pulling; (6) small string hand-pulling; (7) racking; (8) noodle making; (9) low-temperature and low-speed drying; (10) cutting off and packaging. The making process is characterized in that the low-temperature and low-speed drying process in the step (9) comprises the following steps: a, shaping and initial drying: drying noodles in low temperature and at low speed in a drying chamber of which the temperature is 45-50 DEG C and the relative humidity is 55-65% for water removal till the water content is 40-45%; b, softening: homo-dispersing and spreading the noodles on a noodle shelf, covering the noodles with a piece of ventilate and dry white cotton cloth, and softening for 3-5 h under the condition that the relative air humidity is 20-25% and the temperature is 12-15 DEG C; c, shaping and drying: gradually increasing the temperature to be 35-40 DEG C at the speed of 1-2 DEG C, keeping the temperature, removing water, drying for 3-5 h and controlling the relative air humidity to be 10-13%. The noodles made by the process are tough and chewy, have low probability of breakage and taste good.
Application Domain
Multi-step food processesFood drying +1
Technology Topic
Water contentCotton cloth +6
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PUM
Property | Measurement | Unit |
Diameter | 1.0 | cm |
Hardness | <= 10.0 |
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