Production method and equipment of low-sodium-content blanching-free steamed hot dry noodles

Abstract

The invention discloses a production method and production equipment of low-sodium-content blanching-free steamed hot dry noodles. The problems of large labor intensity, low working efficiency, large nutrition losses, environment pollution and the like existing in the prior art are solved. The production method is characterized by comprising the following steps of stirring and mixing carefully chosen flour with water and a sodium salt in proportion, ageing the dough, rolling the aged dough into slices, performing cutting into strips, performing steaming, performing air cooling, performing blending with oil, loosening noodles, performing cutting off, and performing bagging. A noodle steaming box (9) for steaming is divided into a front stage and a rear stage, a water spray pipe (24) is additionally arranged above a fermented dough conveyer belt (23) of each stage, a front-stage water spray pipe (24) is connected with a water supply box through a front-stage water inlet pipe opening (16) in one side of a single-layer noodle steaming box (9), a rear-stage water spray pipe (24) is connected with the water supply box through a rear-stage water inlet pipe opening (17) in one side of the single-layer noodle steaming box (9), a full automatic control device is used for controlling water inlet amount, and a fine adjustment humidifying device (18) is additionally arranged in front of an oil spraying device (10). The production method and production equipment have the advantages of being advanced in technology, reasonable in structure, superior in consumption reduction, energy-saving, environmentally friendly and the like, and have broad popularization and application values.

Description

technical field [0001] The invention belongs to the field of food processing machinery, and in particular relates to a production method and equipment for steaming hot-dried noodles with low sodium and no blanching. Background technique [0002] At present, in the process of traditional hand-made boiled hot-dry noodles, there are problems such as high labor intensity, low work efficiency, and a large amount of noodle soup wastewater, which not only pollutes the environment, loses a lot of nutrition, but also causes a decrease in taste. For example, in the process of traditional hand-made hot dry noodles, every 100 catties of noodles will produce 70 catties of waste water in the process of boiling soup, and a large amount of flour will be lost. According to incomplete statistics, Wuhan consumes about 5 million catties of hot dry noodles every day, and loses about 100,000 catties of flour, forming 1,000 tons of polluted water. The hot dry noodles are boiled mainly by burning c...

AI Technical Summary

Problems solved by technology

According to incomplete statistics, Wuhan consumes about 5 million catties of hot dry noodles every day, and loses about 100,000 catties of flour, forming 1,000 tons of polluted water. The hot dry noodles are boiled mainly by burning coal to heat water, while coal A large amount of harmful substances produced by combustion will seriously pollute the air environment

Therefore, in order to meet the market demand, mechanized hot-dry noodle production equipment composed of noodle making machines, noodle steaming boxes, noodle cooking pools, air coolers, weighing filling machines and other equipment came into being. Low work efficiency and other problems, but still not get rid of the problem of using the noodle pool to boil hot dry noodles, which not only produces a large amount of sewage, affects the environment, but also causes a large loss of flour nutrition

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