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Making method of noodles

A production method and noodle technology, which are applied in the directions of processing dough, dough forming and cutting equipment, and baking, etc., can solve the problems of irregular noodles and waste.

Inactive Publication Date: 2016-03-23
CHONGQING DAJIAFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a noodle making method to solve the current technical problem that noodles are prone to irregular breakage or crumbs during cutting, resulting in waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The noodle making method comprises the steps of kneading noodles, ripening, sheeting, cutting, drying, and cutting. The specific operations of each step are as follows:

[0028] 1) Kneading: add 50% of the weight of dry flour to the pure water, knead at 25°C for 12 minutes;

[0029] 2) Ripening: Stir the reconciled noodles at 25°C for 15 minutes at a stirring speed of 8 r / min;

[0030] 3) Tablet pressing: put the matured flour into a horizontal noodle press and press it into thin noodle sheets;

[0031] 4) Cut into strips: Cut the noodles into moist long noodles with a noodle cutter;

[0032] 5) Drying: Air-dry the long noodles formed in the strip cutting step until the water content is 20%; cut the above long noodles in half, the remaining thickness of the noodles at the cutting edge is 0.03-0.05cm, and the remaining noodles at the cutting edge The thickness gradually decreases from the middle of the long noodles to both ends, and the distance between the knife edges...

Embodiment 2

[0035] The difference between this example and Example 1 is that in step 5), air-drying until the water content of the noodles is 20% is replaced by air-drying until the water content of the noodles is 15%, and the rest is the same as in Example 1.

Embodiment 3

[0037] The difference between this example and Example 1 is that in step 5), air-drying until the water content of the noodles is 20% is replaced by air-drying until the water content of the noodles is 18%, and the rest is the same as in Example 1.

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PUM

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Abstract

The invention belongs to the field of noodle processing, and discloses a making method of noodles. The making method comprises the steps of dough kneading, curing, tableting, slitting, drying and cutting, wherein the drying step comprises the following flows: air-drying the long noodles formed in the slitting step to water content of 15-25%, semi-cutting the long noodles to ensure that the rest thicknesses of the noodles at the cutting edges are 0.03-0.05 cm, suspending the semi-cut noodles on a noodle hanging rod and moving to a drying room for baking at 40-50 DEG C for 40-60 min; and the cutting step comprises the flow of cutting off the noodles with the rest thicknesses and at the cutting edges to obtain the finished product. The noodle preparation method provided by the invention is capable of solving the present technical problem that the noodles are easy to irregularly break or generate noodle fragments during the cutting so as to cause waste.

Description

technical field [0001] The invention belongs to the field of noodle processing, and in particular relates to a noodle making method. Background technique [0002] At present, the processing steps of dried noodles usually include steps such as kneading, ripening, sheeting, stripping, drying, and cutting. Cutting refers to cutting off long dried noodles for packaging and sale. During the cutting process, the dried noodles are usually placed on the operating platform, and then the cutter is used to move relative to the noodles from top to bottom, squeeze the noodles, pass through the noodles, and cut the noodles. [0003] However, the dried noodles are dry, brittle and hard, especially the thickness of the whole noodles is the same, that is, the cross-section of the noodles is relatively large. Cut off, and when the middle of the noodle is strongly squeezed by the knife, the two ends of the noodle will rise upwards. After the middle is cut by the knife, the raised parts at bot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21C9/00A21C11/10
CPCA21C9/00A21C11/10
Inventor 陈勇全
Owner CHONGQING DAJIAFU FOOD