Method for preventing bone soup noodles from being adhered to equipment in production

Abstract

The invention provides a method for preventing bone soup noodles from being adhered to equipment in production, and relates to the field of food processing. Dough is kneaded by refined bone soup; fistular onion juice which is 1.5%-2% of the weight of the dough is added for blending in the dough kneading process. The noodles prepared by the method are rich in functional components of animal protein, vegetable protein, minerals and a dietary fiber; the product has good mouthfeel; and the noodles have relatively good elasticity. Konjac powder and wheat gluten are added, so that the nutrients of the product are further improved; the product is smooth in taste and elastic; the fistular onion juice is also added for blending in the dough kneading process, so that the flavor can be improved; the dough is easily separated from a calender roll and a cutter in the dough calendaring and slitting processes; and the problem that the dough is easily adhered to the equipment when the bone soup noodles are prepared is solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preventing sticking to equipment in the production of bone broth vermicelli. Background technique [0002] China is the world's largest producer and consumer of dried noodles. The noodle industry has developed into a relatively mature industry. With the improvement of people's living standards and the enhancement of the demand for dietary health, dried noodles have also developed from a single, convenient and low-grade product to a mid-to-high-end product integrating nutrition, function, health care, delicacy and convenience. As a traditional healthy staple food, vermicelli has become an important industry in the food manufacturing industry. [0003] Existing dried noodles mainly use wheat flour as the main raw material, and some functional dried noodles that appear also add other grain flours to the flour. After people eat it, they can only get some vegetable protei...

AI Technical Summary

Problems solved by technology

[0003] Existing dried noodles mainly use wheat flour as the main raw material, and some functional dried noodles that appear also add other grain flours to the flour. After people eat it, they can only get some vegetable protein from it, and the nutrition is not comprehensive enough. Using bone soup to cook noodles can More nutritious and delicious

However, it is a waste of time to cook noodles in bone broth, and cooking noodles is usually simple and fast

[0004] If animal ingredients such as meat or bone broth are simply added to dried noodles, the existing methods and equipment for processing dried noodles are not easy to produce. When calendering, it is easy to stick to the roll, and when cutting strips, it is easy to stick to the knife, etc.