Method for processing high-moisture fresh cooked noodles

A processing method and high-moisture technology, applied in the field of food processing, can solve problems such as changing the taste of noodles, doubts from consumers, unfavorable development, etc., to achieve the effects of preventing water loss, complete and easy preparation process, and improving thermal sterilization efficiency

Inactive Publication Date: 2015-04-29
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods may change the taste of noodles, or cause consumers to...

Method used

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Examples

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Effect test

preparation example Construction

[0035] Step 2, preparation of cooked noodles: steam the obtained raw noodles for 5-8 minutes, boil them in boiling water for 1-4 minutes, and spray a certain amount of edible oil on the surface of the boiled noodles to obtain cooked noodles. Steaming can denature the protein on the surface of the noodles, gelatinize part of the starch, form a protective film on the surface, reduce the loss of dry matter during cooking, and effectively improve the chewiness of the noodles; at the same time, it also plays a role in partial sterilization. By spraying the cooking oil on the surface of the initially cooked noodles, the cooking oil combines with the surface of the noodles to form a thin film, forming a protective layer evenly wrapped on the surface of the noodles, which can not only effectively prevent the loss of water in the fresh cooked noodles , to ensure that fresh cooked noodles have a strong and elastic taste, and make it difficult for noodles to stick together, effectively en...

Embodiment 1

[0059] (1) Kneading dough: After fully mixing 3.817L of water and 40g of salt, mix it with 10kg of flour and put it into a vacuum kneading machine. When kneading, the vacuum degree is 0.07MPa and the kneading time is 7 minutes;

[0060] (2) Dough ripening: the reconciled scattered dough is pressed into a thick noodle strip of 3 cm by a tablet press, and the thick noodle strip is matured in a noodle ripening machine for 16 minutes at a ripening temperature of 28° C.;

[0061] (3) Pressed surface: Utilize the vertical large and small roller calendering method, the thick noodle band is pressed into a thin noodle band with a thickness of 2mm by a vertical calender;

[0062] (4) Slitting: Gained thin noodle strips are cut into raw noodles with a width of 2mm using a noodle cutter;

[0063] (5) Steamed noodles: transport the raw noodles to the steamed noodle box for steaming for 6 minutes;

[0064] (6) Cooking noodles: send the steamed noodles to the noodle cooking box and cook in ...

Embodiment 2

[0069] (1) Kneading dough: After fully mixing 3.928L water and 100g salt, mix it with 10kg flour and put it into a vacuum dough kneading machine.

[0070] (2) Dough ripening: the reconciled scattered dough is pressed into a thick noodle strip of 2 cm by a tablet press, and the thick noodle strip is matured in a noodle ripening machine for 15 minutes at a ripening temperature of 28° C.;

[0071] (3) Pressed surface: Utilize the vertical large and small roller calendering method, the thick noodle band is pressed into a thin noodle band with a thickness of 2mm by a vertical calender;

[0072] (4) strip cutting: the thin noodle band is cut into raw noodles with a width of 2mm by a noodle cutter;

[0073] (5) Steamed noodles: transport the raw noodles to the steamed noodle box for 5 minutes;

[0074] (6) Cooking noodles: Send the steamed noodles to the noodle cooking box and cook in boiling water for 3 minutes to obtain cooked noodles;

[0075] (7) Spraying edible oil: the first ...

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Abstract

The invention discloses a method for processing high-moisture fresh cooked noodles. Any preservative or additive is not added, and according to multiple production processes comprising vacuum dough mixing, cooking, spraying edible oil, performing vacuum packaging under sterile conditions, and performing intermittent microwave sterilization and high-temperature wet heat sterilization, the high-moisture fresh cooked noodles with the moisture content of 60 percent and the storage period of over 45 days are made. In the preparation of the high-moisture fresh cooked noodles disclosed by the invention, a process of sequentially steaming and cooking is used, and the edible oil is sprayed to the surfaces of the noodles, so that a denatured protein protective film is formed on the noodle surface and is uniformly coated on the noodle surface, and moisture loss in the fresh cooked noodles is effectively avoided; the fresh cooked noodles have chewiness and elastic mouthfeel; and moreover, the noodles are not adhered to one another, and the original shape of the fresh cooked noodles is maintained during long-term storage. The modes of intermittent microwave sterilization and high-temperature wet heat sterilization are combined, so that the quality guarantee period of the fresh cooked noodles is effectively prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for high-moisture fresh cooked noodles. Background technique [0002] China is one of the birthplaces of pasta culture. According to archaeological findings, noodles have a history of more than 4,000 years in China. Noodles are deeply loved by consumers as traditional Chinese food, and have the largest consumer group in the world. Noodles are also an important part of the diet of Asian consumers. [0003] About 35% of China's wheat flour is used to make noodles. Noodle products currently on the market are mainly dried noodles, instant noodles, fresh noodles and the like. Dried noodles and instant noodles have lower moisture content and a longer shelf life, but require secondary cooking. The taste of fresh noodles is firm and elastic, but due to the high water content and high water activity, microorganisms are easy to grow and the shelf life is short. [00...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L3/01A23L3/00A23L7/113
CPCA23L3/01A23L3/00
Inventor 张波魏益民张影全郭波莉任晓龙严军辉张婉
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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