Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A processing method and a technology for flour folding, which are applied in the processing field of flour folding, can solve the problems of hard core, short edible period and easy deterioration, and difficult to cook dough.
Inactive Publication Date: 2016-08-17
苏礼福
View PDF4 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] In order to solve the problems of the traditional noodle making process, such as the thickness of the noodle is not uniform, the noodle is not easy to cook, has a hard core, and the edible period is short and easy to deteriorate. The present invention designs a processing method of powder folding
Method used
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
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0021] Embodiment 1, a kind of processing method of soybean flour folding, comprises the following steps:
[0022] (1) rice and soybeans are ground into powder by a crusher, rice is ground into rice flour, soybeans are degreased and pulverized into soybean flour, and the fineness of rice flour and soybean flour is 60 orders;
[0023] (2) mixing and stirring, bean flour and rice flour are mixed and stirred evenly, and the ratio of adding soybean flour is 30% of the rice flour quality;
[0024] (3) add water and stir, the amount of water is the sum of 30% of the quality of rice flour and 60% of the quality of soybean flour, and the stirring time is 2 minutes;
[0025] (4) High-temperature extrusion, heat and extrude the mixture of rice flour and bean flour through a high-temperature pressurization device, the temperature of the high-temperature pressurization device is 180 ° C, use a soybean protein extruder, and use a screw to rotate and extrude the material, extrude Fold into...
Embodiment 2
[0027] Embodiment 2, a kind of processing method of mung bean powder folding, comprises the following steps:
[0028] (1) rice and mung bean are ground into powder by crusher, rice is ground into rice flour, mung bean is ground into mung bean flour, and the fineness of rice flour and mung bean flour is 60 orders;
[0029] (2) mixing and stirring, mung bean powder and rice flour are mixed and stirred evenly, and the ratio of adding mung bean powder is 20% of the rice flour quality;
[0030] (3) add water and stir, the amount of water is the sum of 30% of the rice flour quality and 30% of the mung bean flour quality, and the stirring time is 2 minutes;
[0031] (4) High-temperature extrusion, heat and extrude the mixture of rice flour and bean flour through a high-temperature pressurization device, the temperature of the high-temperature pressurization device is 180 ° C, use a soybean protein extruder, and use a screw to rotate and extrude the material, extrude Fold into flat p...
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
Login to view more
PUM
Login to view more
Abstract
The present invention discloses a processing method of rice noodle segments. The processing method of rice noodle segments comprises the following steps: (1) crushing: rice is ground into rice flour and beans are ground bean flour; (2) mixing and stirring: the bean flour and the rice flour are mixed and stirred evenly, and the addition mass percentage of the bean flour is 10%-30% of the rice flour; (3) water adding and stirring: the addition amount of the water is a sum of 30% of the mass of the rice flour and 25%-60% of the mass of the bean flour; (4) high-temperature extruding: a mixture of the rice flour and the bean flour is subjected to heating and extruding via a high-temperature pressure device to be extruded into the flat rice noodle segments; and (5) temperature lowering and outputting: the extruded rice noodle segments are subjected to temperature lowered plasticization and the rice noodle segments are output. The processing method solves the problems that the noodle skin of the rice noodle segments prepared by the conventional rice noodle segment preparation method is uneven in thickness, and the rice noodle segments are difficult to cook, have hard hearts, and are short in shelf period, easy to go bad, etc.
Description
technical field [0001] The invention belongs to a food processing method, in particular to a powder folding processing method. Background technique [0002] Fen Zhe is a traditional snack in Anhui, especially in the south of the Huaihe River. Its raw materials are mainly mung beans, rice or soybeans, and rice. The traditional process is to soak the above raw materials for about 10 hours, mix them together and grind them into a slurry; filter them, and then spread the slurry evenly on the hot pot; uncover it after a few seconds, and then bake the second sheet; bake the dough When cooking, it is necessary to brush a layer of vegetable oil on the bottom of the pot, one is to prevent the dough from being caked, and the other is to make the color of the dough look good. The baking time should not be too long, too dry and easy to break. After it is baked, put it aside to dry for a while, then stack it together and cut it into strips, the width of which can be determined by yours...
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
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more