Fresh uncooked noodles and preparation method thereof

A technology for fresh noodles and noodles, which is applied in the field of food processing, can solve the problems such as the smoothness of noodles, the reduction of gluten, and the lack of freshness of noodles.

Inactive Publication Date: 2015-11-04
河南松山面业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current production process of fresh noodles often requires ripening, and ripening will make the noodles lack the characteristics of freshness, and at the same time, it will also reduce the smoothness and chewiness of the noodles

Method used

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Examples

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Effect test

preparation example Construction

[0018] The preparation method of above-mentioned fresh noodles, comprises the following steps:

[0019] (1) Kneading dough: select the materials according to the above weight, mix salt, water and alcohol, then put the flour into the mixer, add the mixture of salt, water and alcohol and stir repeatedly until the materials in the mixer become the size When it is similar to flakes, stop stirring, and the stirring time is 12-18 minutes from the beginning of adding materials to the stop of stirring;

[0020] (2) The first proofing: Proceed to the first proofing of the material that has been neutralized in step (1), the proofing time is 10-15 minutes at room temperature, and the humidity is 80%-95%;

[0021] (3) First calendering: calender the dough after the first proofing in step (2), and press it into a dough cake with a thickness of 10-12mm;

[0022] (4) Second proofing: Send the dough cake pressed in step (3) into an environment with a temperature of 30-40°C and a humidity of ...

Embodiment 2

[0026] Embodiment 2: a kind of fresh noodles, it is prepared by following raw material: flour 95kg, salt 0.5kg, alcohol 0.3kg, water 15kg.

[0027] The preparation method of above-mentioned fresh noodles is identical with the preparation method of fresh noodles in embodiment 1.

Embodiment 3

[0028] Embodiment 3: a kind of fresh noodles, it is prepared by following raw material: flour 95kg, salt 0.5kg, alcohol 1.5kg, water 8kg.

[0029] The preparation method of above-mentioned fresh noodles is identical with the preparation method of fresh noodles in embodiment 1.

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PUM

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Abstract

The invention relates to food processing industry and particularly relates to fresh uncooked noodles and a preparation method thereof. The fresh uncooked noodles are prepared from the following raw materials in parts by weight: 95-110 parts of flour, 0.5-2 parts of salt, 0.3-1.5 parts of alcohol, and 8-15 parts of water and is prepared by the procedures of vacuum dough making, primary fermentation, primary rolling, secondary fermentation, secondary rolling, slitting, shaping, dehydration, sterilization and disinfection and sterile bag packaging in a sterile space and the like. The process technology of the preparation method has strict requirement, the noodles have the characteristics of good mouthfeel, high toughness, high whiteness, high brightness and distinctive color and luster, the water content of the produced fresh noodles can reach 39%-45%, meanwhile, the noodles do not contain any preservative, and in the preparation process, the shelf life of the noodles can be prolonged by controlling the breeding amount of bacteria and inhibiting the bacteria growth environment. The shelf life of the fresh noodle can reach six months at 0-5 DEG C and can reach 3 months at normal temperature.

Description

technical field [0001] The invention relates to the food processing industry, in particular to a fresh-keeping bar and a preparation method thereof. Background technique [0002] As a traditional food, noodles are one of the most common foods in people's daily life and have always been loved by people. With the development of the economy and the improvement of people's living standards, dry noodles can no longer meet people's requirements for noodles that are fresh, nutritious, refreshing, and strong in texture, while fresh noodles are bright in color, smooth in the mouth, good in elasticity, and chewy. Strong and rich in flavor, it has been favored by consumers in recent years. One of the main reasons for its good quality is the high water content of fresh noodles, generally 25%-30%, sometimes even as high as 35%. High water content can greatly shorten the noodles. cooking time. Traditional fresh noodles are mainly produced with wheat flour. The main steps are kneading, r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 安松山谷伟安志轩
Owner 河南松山面业股份有限公司
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