Tomato sour soup-flavored spread noodles with Guizhou sour soup flavor and processing method thereof
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A processing method, technology of tomato sour, applied in instant noodles, tomato sour soup flavored noodle and its processing field, to achieve the effect of small size, easy to eat and delicious taste
Active Publication Date: 2017-06-30
四川白家阿宽食品产业股份有限公司
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Problems solved by technology
[0006] In addition, the current deep-fried instant noodles are fast-moving consumer food popular among the public, but due to factors such as food additives and deep-frying processes involved, instant noodles without food additives and non-deep-frying processes have been born.
Method used
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Effect test
Embodiment 1
[0036] A tomato and sour soup-flavored noodle with Guizhou sour soup flavor, wherein:
[0037] Noodle cake: Use high-gluten wheat flour with relatively coarse particle size and a protein content of more than 11.5% as raw material, mix 75.5g of wheat flour, 26.2g of water, and 0.3g of palm oil in proportion to the noodle cake raw materials, and stir for 150s after mixing left and right, then slaking, drying, cutting and rolling the clinker after slaking and drying, and then shredding to form dough sheets. When shredding, the width of the dough cake is 140-150mm, and the thickness is 0.2-0.3mm; The shredded noodles are dried, then automatically cooled by water balance, shrink-wrapped into small bags, and finally boxed and packed.
[0038] Sauce package: prepared by frying the following components in parts by weight, said components are: palm oil 45, tomato sauce 35, pickled pepper 12, edible salt 6, green onion 3, Garlic 3, pickled ginger 2, chicken paste 6, edible tomato essen...
Embodiment 2
[0047] A tomato sour soup-flavored noodle with Guizhou sour soup flavor, wherein: wheat flour 73.2-75.5, water 24.2-26.2, palm oil 0.25-0.3
[0048] Noodle cake: use high-gluten wheat flour with a relatively coarse particle size and a protein content of more than 11.5% as raw material, mix 75g of wheat flour, 24.7g of water, and 0.3g of palm oil in proportion, stir for about 150s after mixing, and then mature. Drying, cutting and rolling the clinker after aging and drying, then shredding to form dough sheets, when shredding, the width of the dough cake is 180mm, and the thickness is 0.1mm; the shredded dough sheets are dried, and then Carry out automatic water balance cooling, heat shrink packaging into small bags, and finally box packing.
[0049] Sauce package: prepared by frying the following components in parts by weight: palm oil 40, tomato sauce 30, pickled pepper 10, edible salt 8, green onion 4, Garlic 4, pickled ginger 2, chicken paste 8, edible tomato essence 0.25, ...
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Abstract
The invention discloses a tomato sour soup-flavored sheet pasta with Guizhou sour soup flavor. A dough takes wheat flour, water and palm oil as raw materials; a sauce packet comprises the following raw materials in parts by weight: 30-50 parts of palm oil, 20-40 parts of tomato sauce, 5-15 parts of pickled pepper, 5-10 parts of edible salt, 1-5 parts of shallot, 1-5 parts of garlic, 1-3 parts of pickled ginger, 4-8 parts of chick paste, 0.2-0.5 part of the edible tomato flavor, 0.1-1 part of citric acid, 0.1-1 part of lactic acid, 0.1-1 part of malic acid, 0.1-1 part of capsanthin, 0.025-0.045 part of potassium sorbate, 0.05-0.06 part of d-sodium erythorbate, and 0.0025-0.003 part of ethylenediamine tetraacetic acid disodium; a powder packet comprises the following raw materials in parts by weight: 38-40.8 parts of edible salt, 15-17 parts of dehydrated diced tomato, 8-11 parts of dehydrated tomato powder, 5-8 parts of dehydrated peas, 3-3.5 parts of dehydrated shallot, 3-3.5 parts of white granulated sugar, 2.5-2.8 parts of creamer, 10-12 parts of sodium glutamate, 1.5-2 parts of edible flavor and fragrance and 1.2-1.4 parts of disodium 5'-ribonucleotide. The crude instant noodle is matched with raw materials including the tomato paste, dehydrated tomatoes, pickled pepper and the like, thus restoring the original flavor of Guizhou Miao family sour soup; the tomato sour soup-flavored sheet pasta has the characteristics of being delicious, nutritional and good in flavor, the Sichuan sheet pasta and Guizhou Miao family sour soup are combined to prepare the tomato sour soup-flavored sheet pasta with Guizhou Miao family sour soup flavor.
Description
technical field [0001] The present invention relates to a kind of instant noodle, especially relates to a kind of tomato sour soup-flavored noodle with Guizhou sour soup flavor and its processing method. The Sichuan noodle is combined with Guizhou sour soup, so that the diet culture of Sichuan and Guizhou collides. It belongs to the field of pasta technology. Background technique [0002] In the long-term evolution of noodles, the taste of noodles is constantly being introduced, and the way of making noodles is also striving for perfection. [0003] Different from sliced noodles or pulled noodles, bedding noodles are made of fermented dough, which is flexible, soft and non-sticky. When cooking, the palm-sized noodles are pulled from the dough by pinching and pulling with two palms. Pick up the dough with your hands and tear it into large sheets, which are shaped like a bedding (that is, a quilt cover). After being torn continuously, it is thrown into the boiling water pot...
Claims
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Application Information
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