Production technology design of sandwich noodles
A production process and noodle technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of undercooking, more skin and less stuffing, no sale, etc.
Inactive Publication Date: 2016-10-05
刘明璧
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Problems solved by technology
[0002] At present, there are still many shortcomings and risks in sandwich noodle products. First, the production requirements for the thickness of the upper and lower layers of sandwich noodles cannot be identified or cannot be effectively controlled. Cooked, or the heart filling in the middle layer is cooked but the upper and lower layers of dough and the heart filling in the middle layer are boiled and
Method used
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Embodiment Construction
[0008] The present invention is implemented like this: the thickness of the skin of the finished sandwich noodles is defined as 0.2-3.0mm, and the filling thickness of the finished sandwich noodles is 0.2-3.0mm; the length of the filling is shorter than the length of the dough, so there is no filling at both ends Apply pressure to the skin to seal; as in figure 1 As shown, it includes the die (1), the lower layer skin (2), and the stuffing (3). The stuffing is placed on the lower layer skin, and the lower layer skin is placed in the die, which is sequentially restricted by the die structure to realize the center of the sandwich noodles. The filling is thin and uniform in thickness.
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Abstract
The invention relates to production technology requirements of sandwich noodles, and aims to provide a technical scheme to solve problems existing in the production process of the sandwich noodles or reduce the risk of the problems, so that the product quality is improved, and the sandwich noodles can be approved and loved by more consumers.
Description
technical field [0001] The invention relates to a production requirement of noodles, in particular to a manufacturing method and requirement of sandwich noodles. Background technique [0002] At present, there are still many shortcomings and risks in sandwich noodle products. First, the production requirements for the thickness of the upper and lower layers of sandwich noodles cannot be identified or cannot be effectively controlled. Cooked, or the heart filling in the middle layer is cooked but the upper and lower layers of dough and the heart filling in the middle layer are boiled and collapsed; the second is that the heart filling of the sandwich noodles is exposed at both ends and cannot be sealed, which will cause the noodle soup to become cloudy. The 3rd, the heart filling of the middle layer of sandwich noodles can't realize that thickness is thin and even, can cause the situation that skin is cooked but stuffing is not cooked and skin is much stuffing little. [000...
Claims
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Inventor 刘明璧
Owner 刘明璧