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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
  • Description
  • Claims
  • Application Information

AI 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 process for instant type non-alkali ramen. The alternate drying process of softening and dryness achieves the balance of moisture and nutrients inside and outside the noodles, increases the chewiness, improves the taste of the product, and improves the quality of instant noodles

Method used

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

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Embodiment 1

[0020] A process for making alkali-free hand-pulled noodles, comprising the steps of: 1) preparing ingredients, 2) kneading noodles, 3) ripening, 4) wire rods, 5) stretching large strips, 6) stretching small strips, 7) putting on shelves, 8) Making the strips, 9) drying at low temperature and slowly, 10) cutting and packing, 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, and 32.45-36.05% of drinking water.

[0022] The high-quality wheat flour is flour made from high-precision, non-polluting wheat that is a special product in dry beaches in mountainous areas, and has a wet gluten content of ≥ 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 dough: dissolve the edible salt in drinking water and heat it to 30°C, then add it into flour for kneading. Elastic, extensible and malleable wet gluten.

[0025] 3) Ripenin...

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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.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a manufacturing process of instant type non-alkali ramen. Background technique [0002] Noodles are a healthy food that is easy to make, convenient to eat, rich in nutrition, and can be used as a staple food or fast food. It is one of the daily staple foods of the northern people. With the quickening pace of people's life, fast food noodles came into being and flourished rapidly. At present, my country's fast food noodle market is mainly composed of instant noodles, dried noodles and LL noodles. Among them, instant noodles are convenient to eat and have a long storage time, and the consumer market is basically on the rise. The development space is small; the production and R&D technology level of fine dried noodles in my country is generally not high, and the internal quality of the products is low, and its consumption has been relatively stable; LL noodles, a...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
CPCA23L7/113A23V2002/00A23V2300/38A23V2300/10
Inventor 骆军祥王开全何文杰姚兴武
Owner GU LANG YI XI TANG WEI YE BIOLOGICAL TECH
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