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
11 Cites 4 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to: overcome the problems of poor drying quality, unbalanced moisture inside and outside the product, easy breakage, and poor eating taste in the existing instant noodle processing technology, and provide a manufacturing proces...
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Method used

3) slaking: step 2) is reconciled and placed 10~15min, impels moisture to penetrate to the inside of protein to the greatest ext...
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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


  • Making process of fast-food alkali-free hand-pulled noodles


  • Experimental program(1)
  • Effect test(1)

Example Embodiment

[0019] Example 1
[0020] A manufacturing process of alkali-free hand-drawn noodles, including the steps: 1) preparing materials, 2) kneading noodles, 3) maturing, 4) wire rods, 5) stretching large strips, 6) stretching small strips, 7) putting on shelves, 8) Making strips, 9) low temperature and slow drying, 10) cutting and packaging, the specific process is as follows:
[0021] 1) Material preparation: 60.3~64.10% of high-quality wheat flour, 3.45~3.64% of edible salt, 32.45~36.05% of drinking water.
[0022] The high-quality wheat flour is flour milled from high-precision, non-polluting wheat that is a special product in mountainous drylands, and the wet gluten content is ≥26%.
[0023] The hardness of the drinking water is less than 10 degrees, and the pH value is 7.0±0.2.
[0024] 2) Kneading the noodles: Dissolve the said mass portion of edible salt in drinking water and heat it to 30°C, then add it to flour for kneading. The main function is to absorb water and expand through the insoluble protein in the flour to gradually form a tough, Wet gluten with elasticity, extensibility and plasticity.
[0025] 3) Maturation: Place step 2) and the good noodles for 10-15 minutes to promote the maximum penetration of water into the protein, further forming gluten, and "conditioning" the granular dough to improve the technological properties of the dough.
[0026] 4) Wire rod: Take out the cooked dough, press it into a square, cut it into strips and round it, put it in a wooden barrel, cover it with a film, and proof it for 50 to 70 minutes.
[0027] 5) Stretching large strips: Take out the thick noodles proofed by wire rods from the wooden barrel, roll them into large strips on the panel, and roll them into a single hat shape, proofing for 7-10 minutes.
[0028] 6) Stretching small strips: The large strips are rolled into small round strips with a diameter of about 1cm, and they are plated into a stainless steel basin, covered with a film, and proofed for 3.5-4.5h.
[0029] 7) Putting on the shelf: Take out the small round noodles and wrap them on the noodle bamboo, stretch them while wrapping them, then put them in the noodle trough and hang them, and cover them with straw mats for 30-60 minutes.
[0030] 8) Making the noodles: take out the powder after proofing the noodles, then insert the noodle bamboo into the upper end hole of the noodle pile, stretch the noodles down, stretch the noodles while stretching, stretch the noodles to 40-60cm, and hang the noodles naturally in the noodle trough Inside, sweat for 1~2h, the noodles will naturally stretch 120~160cm, and you can ramen;
[0031] 9) Low temperature and slow drying: including the following three processes:
[0032] a. Shaping and initial drying: Put the prepared ramen noodles on the noodle rack, transfer to a ventilated and air-permeable drying room, set the temperature in the drying room at 45~50℃, relative humidity in the range of 55~65%, low temperature is slow Quickly dry and remove water. When the moisture content of the noodles is 40-45%, the temperature will be reduced to room temperature at a speed of 2-3℃/min;
[0033] b. Softening: The first dried noodles after shaping are dry on the outside and wet on the inside. In order to ensure the even distribution of moisture and nutrients in the noodles, spread the noodles evenly on the noodle rack and cover them with a breathable, dry white cotton cloth. To ensure that the noodles are not squeezed and deformed, the white cotton cloth and the noodles should be kept at a distance of 0.5 to 1 cm. At the same time, the relative humidity of the air in the drying room is set to 20 to 25%, the temperature is 12 to 15 ℃, and the softening time is 3 to 5 hours. ;
[0034] c. Shaping the foot dry: The moisture and nutrients in the softened noodles are distributed evenly, the white cotton cloth is removed, and the noodles are evacuated and sorted. Then, the temperature is gradually increased to 35-40°C at a heating rate of 1 to 2°C, and the temperature is maintained to remove water The foot is dry for 3 to 5 hours, where the relative humidity of the air is 10 to 13%.
[0035] 10) Cutting and packaging: check the water content of the noodles ≤ 12.5%, then cut them off, and then package them after UV disinfection.
[0036] The instant noodles processed by the technical scheme of the present invention are tested, and the test objects are:
[0037] a. Randomly select noodles and cut the noodles 2~3cm, the whole is used for testing;
[0038] b. Use a knife to scrape the outer surface of the noodles and collect them for testing;
[0039] c. The noodles after scraping the outer wall are crushed into fabrics, collected and used for testing.


Hardness<= 10.0

Description & Claims & Application Information

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