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Manufacturing method of loose-packed raw wet noodles

A production method and a technology for raw wet noodles, which are applied in the field of food processing, can solve the problems of short shelf life of raw wet noodles, unpopularized production of wet raw noodles in bulk, and the like, and achieve the effect of simple process

Inactive Publication Date: 2015-11-11
HUNAN BIOLOGICAL & ELECTROMECHANICAL POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, a set of semi-dry noodle equipment includes vacuum noodle kneading machine, skin pressing machine, dryer, etc., which cost more than 200,000 yuan. Equipment alone still cannot completely solve the problem of short shelf life of raw and wet noodles.
Therefore, the equipment has not been popularized to the production of bulk raw wet noodles. At present, the bulk raw wet noodles are still dominated by traditional workshops

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The preparation method of described raw wet noodles in bulk comprises the steps:

[0014] (1) Site preparation: Sterilize the processing site and flour with ultraviolet light or ozone for 30 minutes; wipe and disinfect the noodle press and other items that touch noodles, the countertop, and hands with 75% alcohol;

[0015] (2) Preparation of raw wet noodles: The raw material of raw wet noodles is 1kg flour, 350g of water, 40g of edible alcohol with a volume percentage of 95%, 1.5g of propylene glycol, 12.5g of sorbitol, 1g of glyceryl monocaprylate, Calcium propionate 0.32g, sodium lactate 2.4g, alkali (sodium carbonate:potassium carbonate=4:6) 5.4g, salt 10g;

[0016] (3) Noodle making: use a vacuum dough mixer to knead the noodles, press into sheets, cut into strips, and get noodles;

[0017] (4) Drying and dehumidification: Put the noodles in a drying oven, dry them at 125°C for 5-10 minutes, take them out and cool them under an ultraviolet lamp, cover them with pla...

Embodiment 2

[0020] The preparation method of described raw wet noodles in bulk comprises the steps:

[0021] (1) Site preparation: Sterilize the processing site and flour with ultraviolet light or ozone for 30 minutes; wipe and disinfect the noodle press and other items that touch noodles, the countertop, and hands with 75% alcohol;

[0022] (2) Preparation of raw wet noodles: The raw material of raw wet noodles is 1kg of flour, 300g of water is added to the flour, 50g of edible alcohol with a volume percentage of 95%, 1.6g of propylene glycol, 14g of sorbitol, 1g of glyceryl monocaprylate, propylene glycol Calcium acid 0.32g, sodium lactate 2.4g, alkali (sodium carbonate:potassium carbonate=4:6) 6g, salt 12g;

[0023] (3) Noodle making: use a vacuum dough mixer to knead the noodles, press into sheets, cut into strips, and get noodles;

[0024] (4) Drying and dehumidification: Turn on the dehumidifier and place the noodles under the ultraviolet lamp for natural dehumidification for 1 hou...

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PUM

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Abstract

The invention discloses a manufacturing method of loose-packed raw wet noodles. The manufacturing method includes the following steps of 1, site preparation; 2, raw wet noodle formula making; 3, noodle manufacturing; 4, drying and moisture removal. The obtained wet noodles can be naturally stored for 7 days in freshness protection packages at normal temperature and can be stored for 20 days at the temperature of 0-4 DEG C, no foreign smell exists, no mould phenomenon exists, and the specification of DB43 / 338 is met. The process is simple, no expensive noodle dryer is needed, the manufacturing method is particularly suitable for production of breakfast loose-packed noodles or hotpot noodles, and adopted reagents all meet the requirements of the national safety standard GB2760.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing raw wet noodles. Background technique [0002] Compared with raw dry noodles, raw wet noodles have a better taste, firmness, and rich fragrance. The raw wet noodles on the market mainly include white salt raw wet noodles, yellow alkali raw wet noodles, etc., with a water content of 32-38%. In modern industrial production, the water content is often reduced to between 20-28% to make semi-dry noodles. Due to the high water content of raw wet noodles, bacteria, mold and yeast are very easy to grow, which makes it easy to rot and mold. Dehydration is an important means to prolong the shelf life of noodles. At present, a set of equipment for semi-dry noodles, including vacuum noodle kneading machines, skin pressing machines, and dryers, costs more than 200,000 yuan. Equipment alone still cannot completely solve the problem of short shelf life of raw and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 喻凤香
Owner HUNAN BIOLOGICAL & ELECTROMECHANICAL POLYTECHNIC
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