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A technology of wet noodles and noodles, applied in the direction of food science, etc., can solve the problems of poor production environment, sour deterioration, no disinfection measures, etc., to meet the supply demand, extend the shelf life, and ensure the effect of fresh humidity
Inactive Publication Date: 2016-03-02
ANHUI JIAWEI FOOD CO LTD
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Summary
Abstract
Description
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Problems solved by technology
[0002] The issue of food safety has attracted more and more attention from the society, and the fresh wet noodles currently on the market are mainly processed by one machine and one store. The production environment is poor and there are no disinfection measures. Especially in summer, the wet noodles processed in the morning are almost It will become sour and deteriorate within an hour, which will seriously affect the health of consumers
Moreover, the fresh wet noodle products on the current market are single, which cannot meet the consumption needs of different people.
There is no company specializing in the production of this product around
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0019] a. Equipped with moisturizing agent, including by weight: 20 parts of vitamin C, 45 parts of fenugreek gum, 2 parts of azodicarbonamide, 15 parts of potassium dihydrogen phosphate, 5 parts of potassium hydrogen tartrate, 45 parts of starch, after mixing, put Put it into a dryer at a temperature of 65°C and dry for 30 minutes;
[0020] b. Get flour and the wet surface agent obtained in step a, add clear water after mixing, and stir to make dough;
[0021] c. put the dough into a ripening machine and ripen for 30 minutes, then slice the ripened dough, put it into boiling water and cook to obtain noodles;
[0022] d. Soak the noodles obtained in step c in cold water, remove the boiled noodles in step c, put them into clear water with a temperature of 15°C, soak for 15 minutes and cut into strips to obtain noodles;
[0023] e. Take out the soaked noodles in step d, put them into an environment with a temperature of 20°C and let them stand for 2 hours;
[0024] f. The nood...
Embodiment 2
[0028] a. Equipped with moisturizing agent, including by weight: 20 parts of vitamin C, 45 parts of fenugreek gum, 2 parts of azodicarbonamide, 15 parts of potassium dihydrogen phosphate, 5 parts of potassium hydrogen tartrate, 45 parts of starch, after mixing, put Put it into a dryer with a temperature of 80°C and dry it for 45 minutes;
[0029] b. Get flour and the wet surface agent obtained in step a, add clear water after mixing, and stir to make dough;
[0030] c. put the dough into a ripening machine and ripen for 45 minutes, then slice the ripened dough, put it into boiling water and cook to obtain noodles;
[0031] d. Soak the noodles obtained in step c in cold water, remove the boiled noodles in step c, put them into clear water with a temperature of 15°C, soak for 15 minutes and cut into strips to obtain noodles;
[0032] e. Take out the soaked noodles in step d, put them into an environment with a temperature of 30°C and let them stand for 2-3 hours;
[0033] f. T...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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PUM
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Abstract
The invention relates to a preparation method of wet noodles. The preparation method comprises the following steps of preparing a wet noodle agent: taking flour and the obtained wet noodle agent, mixing the flour and the obtained wet noodle agent to obtain a mixture, adding clean water, and stirring the mixture and the clean water so as to obtain dough; ageing the dough, dicing the aged dough, and putting the dough sheets into water for cooking so as to obtain cooked dough sheets; soaking the cooked dough sheets in cold water, fishing out the soaked dough sheets, soaking the fished dough sheets, and cutting the soaked dough sheets into strips so as to obtain noodles; taking out the soaked noodles, and leaving the taken noodles to stand for 2-3 hours; and performing ultraviolet light disinfection on the noodles after standing, and then performing sealing preservation on the noodles on which the ultraviolet light disinfection is performed so as to obtain the noodles. The fresh wet noodles prepared by the method disclosed by the invention are made in sterile environment, and each step is completed through a strict sterilization procedure, so that the clean and hygienic processing environment for the fresh wet noodles is guaranteed.
Description
technical field [0001] The invention relates to the field of noodle production, in particular to a method for preparing wet noodles. Background technique [0002] The issue of food safety has attracted more and more attention from the society, and the fresh wet noodles currently on the market are mainly processed by one machine and one store. The production environment is poor and there are no disinfection measures. Especially in summer, the wet noodles processed in the morning are almost It will become sour and deteriorate within an hour, seriously affecting the health of consumers. And the fresh wet noodle product on the current market is single, can't satisfy the consumer demands of different masses. There is no enterprise specializing in the production of this product in the surrounding area. Therefore, it is necessary to establish specialized enterprises to produce high-quality, hygienic noodles to supply the market. Contents of the invention [0003] The main tech...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information
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