Preserving and processing method of dough skins

A processing method and dough technology, which are applied in the fields of food preservation, preservation of food ingredients as anti-microbials, food science, etc., can solve the problem that the dough cannot be preserved for a long time, so as to improve the effect of preservation and preservation, increase the degree of fermentation, and improve the preservation of freshness. effect of effect

Inactive Publication Date: 2016-09-21
齐意涵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the technical problem that the dough cannot be kept fresh for a long time, the invention provides a fresh-keeping processing method for dough

Method used

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Examples

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Comparison scheme
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Embodiment Construction

[0026] The method of the present invention can be applicable to foods such as noodle skins, rice skins, and rolled noodle skins.

[0027] The embodiment of dough skin or rice skin fresh-keeping processing method provided by the present invention comprises the following steps:

[0028] 1) The prepared dough paste is hydrothermally matured, and the thermal curing temperature is 100°C;

[0029] 2) Before the temperature of the dough drops to 80°C, put the cured dough slices into a large fresh-keeping bag with a thickness of 0.08 mm, discharge the gas in the bag, and seal it;

[0030] 3] Store after cooling down to room temperature with a fan.

[0031] The embodiment of the fresh-keeping processing method of rolled noodle skin provided by the present invention comprises the following steps:

[0032] 1) Ferment the prepared dough paste water until the pH value is less than or equal to 4.5, then heat-cure at 100°C;

[0033] 2) Before the temperature of the dough drops to 80°C, sl...

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Abstract

The present invention provides a preserving and processing method of dough skins. The preserving and processing method comprises the following steps: prepared dough skin slurry water is subjected to heat-curing at a heat-curing temperature of 75-120 DEG C; before the temperature of the dough skins is lowered to 70 DEG C, the heat-cured dough skins are loaded into a preserving bag, gas in the bag is discharged, and the bag is sealed; and the temperature is lowered to a room temperature, and the dough skins are preserved. The heat-cured dough skins are packed into the food-grade preserving bag under the high temperature condition for gas discharging and sealing, and natural temperature lowering or fan temperature lowering is used to complete gas shrinkage to reach the similar effects of vacuum sealing and realize the low cost quality keeping and preservation.

Description

technical field [0001] The invention belongs to the field of food fresh-keeping processing, and in particular relates to a fresh-keeping processing method for dough. Background technique [0002] The noodle skin has the characteristics of high flexibility, cool and fresh fragrance, and it is hot and sour with seasonings such as vinegar and pepper. It is one of the characteristic foods with ethnic flavors in Northwest China. As a kind of ready-to-eat food, the shelf life of dough is short and cannot be stored and transported for a long time. Therefore, like many ready-to-eat foods, it is usually made on-site and eaten immediately after making. And if long-term storage or long-distance transportation is required, various additives must be used to prolong the shelf life, which seriously affects the taste of food. Contents of the invention [0003] In order to solve the technical problem that dough cannot be kept fresh for a long time, the invention provides a fresh-keeping p...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L3/3508
CPCA23L3/3508A23V2002/00A23V2200/10
Inventor 齐意涵
Owner 齐意涵
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