Making technology of quick-frozen raw fresh noodles

A production process, quick-frozen raw technology, applied in the direction of food science, etc., can solve the problems of difficult shelf life of products, and achieve the effects of low device cost, extended shelf life, and simple sterilization methods

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 quick-frozen fresh noodles. By improving the process, the problem in the prior art that it is difficult for the product shelf life to reach 7 days if no antibacterial, sterilizing or treatment is taken on the wet noodles

Method used

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  • Making technology of quick-frozen raw fresh noodles

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Embodiment 1

[0028] Such as figure 1 Shown, a kind of quick-frozen fresh noodle manufacturing process comprises the steps:

[0029] (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;

[0030] (2) Place the dough out of the vacuum dough mixer in a sterile room and let it stand for 20 minutes to ripen;

[0031] (3) Roll the cured dough into a dough cake with a super single roller, keep the relative humidity 75-95% and keep the temperature at 18-25°C when pressing the dough;

[0032] (4) The noodle cake obtained by calendering is transferred to the noodle rolling device to be processed into noodle rolls;

[0033] (5) Repeat steps (3)-(4) one to two times;

[0034] (6) the noodle roll that step (5) obtains is fixed-length cut into noodles;

[0035] (7) Air-drying and dehydrating the noodles obtained in step (6) until no bonding...

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Abstract

The invention discloses a making technology of quick-frozen raw fresh 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 900 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 minutes, and performing ageing; rolling the aged dough into sliced dough through a super single roller, during rolling of the aged dough, maintaining the relative humidity to be 75-95%, and maintaining the temperature to be 18-25 DEG C; conveying the sliced dough obtained through rolling into a dough coiling device, and performing processing to obtain noodle coils; repeating the operations of rolling and dough coiling for 1-2 times; cutting off the obtained noodle coils according to a fixed length so as to obtain noodles; performing air-dry dehydration on the obtained noodles until the noodles are not bonded, and killing bacteria on the surfaces of the noodles through ultraviolet rays; and collecting the noodles, performing rewetting, loading noodle finished products with white packaging roll films and packaging boxes according to the corresponding standard, performing packaging with an automatic packaging machine, performing detection with a metal detector, performing quick-freezing, performing loading into boxes, sealing the boxes, 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 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 similar to the ...

Claims

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Application Information

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