Making technology of half-dried quick-frozen chilled noodles

A production process and cold fresh noodle technology, which is applied in the field of semi-dry quick-frozen fresh noodle production process, can solve problems such as difficult shelf life of products, and achieve the effects of low device cost, improved ripening, and smooth surface

Inactive Publication Date: 2017-06-23
SICHUAN LONGWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a production process of semi-dry quick-frozen fresh noodles, through improving the process, to solve the problem in the prior art that if no antibacterial, sterilizing or treatment is taken on the wet noodles, the product shelf life is difficult to reach 7 days

Method used

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  • Making technology of half-dried quick-frozen chilled noodles

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Embodiment 1

[0029] like figure 1 Shown, a kind of semi-dry quick-frozen fresh noodle making process comprises the steps:

[0030] (1) Vacuum kneading is carried out in a vacuum kneading machine, wherein the kneading time is 900 seconds, the vacuum kneading machine pressure is 70-80kpa, and the water level in the vacuum pump water tank is 40cm;

[0031] (2) Place the dough out of the vacuum dough mixer in a sterile room and let it stand for 30 minutes to ripen;

[0032] (3) Roll the matured dough into a dough cake with a super single roller;

[0033] (4) Extend the dough cake vertically and horizontally with a corrugated roller to obtain a dough strip;

[0034] (5) Place the obtained noodle strips in an environment with a relative humidity of 75-95% and a temperature of 18-25° C. for another 30 minutes;

[0035] (6) Further vertically and horizontally extend the matured noodle strips with corrugated rollers;

[0036] (7) Repeat steps (3)-(6) one to two times;

[0037] (8) the noodle s...

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Abstract

The invention discloses a making technology of half-dried quick-frozen chilled noodles, and relates to the field of making of noodles. The making technology comprises the following steps of performing vacuum dough mixing: performing vacuum dough mixing in a vacuum dough mixing machine, wherein the dough mixing time is 800-2000 seconds, the pressure of the vacuum dough mixing machine is 70-80kpa, and the water level in a water tank of a vacuum pump is 40cm; placing dough obtained from the vacuum dough mixing machine in a sterile room, performing standing for 20-30 minutes, and performing ageing; rolling the aged dough into sliced dough through a super single roller; longitudinally and horizontally extending the sliced dough with a corrugated roller so as to obtain dough bands; placing the obtained dough bands in environment with relative humidity being 75-95% and temperature being 18-25 DEG C, and then performing ageing for 20-30 minutes; further longitudinally and horizontally extending the aged dough bands with the corrugated roller; repeating the operations of rolling, longitudinal and horizontal extending and ageing for 1-2 times; rolling the obtained dough bands, and performing strip cutting so as to obtain curved noodles; spraying flour on the obtained noodles and lifting the noodles to enable the noodles not to be stuck, performing air-dry dehydration until the weight content of moisture in the noodles is less than 20%, and killing bacteria on the surfaces of the noodles by a physical method; and performing manual loading into frames, performing inspection, and performing warehousing for storage.

Description

technical field [0001] The invention relates to the field of noodle production, in particular to a production process for semi-dry quick-frozen fresh noodles. Background technique [0002] Fresh noodles are a kind of wet noodle products with high moisture content and uncooked processing. This type of noodle has enough elasticity and good taste. Fresh noodles without any treatment have a short shelf life and are prone to spoilage and color changes. After reasonable sterilization, antibacterial or packaging treatments, the shelf life of fresh noodles can be significantly improved. [0003] The fresh noodles on the market can be roughly divided into two categories: one is "raw wet fresh noodles" with high moisture content and only undergoes simple processing. These products generally require low-temperature refrigeration, and the shelf life is only about 1 week. Raw wet fresh noodles have high moisture content and the gluten in them absorbs enough water, so the taste is simila...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L5/10
Inventor 郭志军
Owner SICHUAN LONGWANG FOOD
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