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Method for processing water-soaking-resistant fine noodles

A processing method and noodle technology, applied in the direction of food science, etc., can solve the problems of affecting the taste of dried noodles, poor quality of dried noodles, and resistance to blisters, etc., and achieve the effect of compact structure, low cost, and improved blister resistance

Inactive Publication Date: 2018-01-16
合肥市晶谷米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ordinary dried noodles currently available on the market, in the process of processing, due to the relatively traditional formula and technology, the quality of the produced dried noodles is poor, especially not resistant to blisters, after being cooked, the dried noodles are prone to swelling after not being eaten in time The phenomenon seriously affects the taste of dried noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for blister-resistant dried noodles, characterized in that it comprises the following steps:

[0019] (1) Place the flour in an environment of -8°C. After 10 hours, add the dough and mix it for 5 minutes. The dough is made of the following components in parts by weight: 18 parts of limes, 10 parts of mao, 7 parts of fragrant tea, 11 parts of nasturtium, 220 parts of water;

[0020] (2) Add seasoning to the dough, knead the dough for 10 minutes, and rest the dough for 15 minutes;

[0021] (3) Then carry out a sheet rolling, after spraying mixed oil on the front and back of the dough, perform a second sheet rolling, wherein the mixed oil is made of the following components by weight: 19 parts of rapeseed oil, 10 parts of peony seed oil , 3 parts catkin oil;

[0022] (4) Cut into strips and dry to obtain finished products.

[0023] Specifically, the face liquid in the above step (1) is made by the following method: after boiling water, add lime, lemo...

Embodiment 2

[0028] A processing method for blister-resistant dried noodles, characterized in that it comprises the following steps:

[0029] (1) Place the flour in an environment of -9°C. After 13 hours, add the dough and mix it for 7 minutes. The dough is made of the following components in parts by weight: 20 parts of limes, 13 parts of mao, 10 parts of fragrant tea, 14 parts of nasturtium, 230 parts of water;

[0030] (2) Add seasoning to the dough, knead the dough for 13 minutes, and wake the dough for 20 minutes;

[0031] (3) Then carry out a sheet rolling, after spraying mixed oil on the front and back of the dough, perform a second sheet rolling, wherein the mixed oil is made of the following components by weight: 22 parts of rapeseed oil, 12 parts of peony seed oil , 4 parts catkin oil;

[0032] (4) Cut into strips and dry to obtain finished products.

[0033] Specifically, the face liquid in the above step (1) is made by the following method: after boiling water, add lime, lem...

Embodiment 3

[0038] A processing method for blister-resistant dried noodles, characterized in that it comprises the following steps:

[0039] (1) Place the flour in an environment of -11°C. After 15 hours, add the dough and mix it for 8 minutes. The dough is made of the following components by weight: 24 parts of limes, 15 parts of mao, 12 parts of fragrant tea, 11~17 parts of nasturtium, 250 parts of water;

[0040] (2) Add seasoning to the dough, knead the dough for 15 minutes, and rest the dough for 25 minutes;

[0041] (3) Then carry out a sheet rolling, after spraying mixed oil on the front and back of the dough, perform a second sheet rolling, wherein the mixed oil is made of the following components by weight: 25 parts of rapeseed oil, 14 parts of peony seed oil , 6 parts of camelina oil;

[0042] (4) Cut into strips and dry to obtain finished products.

[0043] Specifically, the face liquid in the above step (1) is prepared by the following method: after boiling water, add lime,...

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PUM

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Abstract

The invention discloses a method for processing water-soaking-resistant fine noodles. The method comprises: (1) putting flour in an environment with the temperature in a range of -8 to -11 DEG C, after 10-15 h, adding water and a kneading liquid, and performing dough kneading for 5-8 min; (2) adding seasonings to the dough, performing dough kneading for 10-15 min, and allowing the dough to stand for 15-25 min; (3) performing primary rolling to obtain a dough piece, spraying mixed oil to the front and rear sides of the dough piece, and performing secondary rolling; and (4) slitting the obtaineddough piece, and performing drying to obtain the final product. The provided method is simple to operate and low in cost. The prepared noodles taste special, have abundant nutrients, and are particularly excellent in water soaking resistance. After the noodles are boiled, the boiled noodles don't expend after being soaked in water for a long time.

Description

technical field [0001] The invention belongs to the technical field of dried noodles, and in particular relates to a processing method of blister-resistant dried noodles. Background technique [0002] Noodles are a traditional food in my country, occupy an important position in the daily diet in northern China, and are one of the most popular processed grain products. my country is the largest noodle consumer in the world. Noodle production accounts for more than 30% of wheat food processing, and the market share is still increasing. With the improvement of people's living standards, not only the demand for noodle food increases, but also the quality of noodle food has been improved, which makes the quality requirements of noodle processing flour more stringent. The ordinary dried noodles currently available on the market, in the process of processing, due to the relatively traditional formula and technology, the quality of the produced dried noodles is poor, especially not...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L29/00
Inventor 严晓武
Owner 合肥市晶谷米业有限公司
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