Method for producing non-fried potato instant noodles by extrusion method
A non-fried, potato technology, applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve problems such as poor elasticity, poor palatability, and poor intestinal absorption.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0020] A kind of extrusion method is produced the method for non-fried potato instant noodles, comprises following several steps:
[0021] (1) Mix sodium alginate and water according to the ratio of 1:20, let it stand for 12 hours, then add 2% salt and 0.3% compound phosphate, stir evenly to obtain a slurry, and set aside;
[0022] (2) After fully mixing the flour, potato flour and gluten powder, weigh 100g of the mixed powder, add an appropriate amount of prepared slurry, stir into flour flocculation until the particle size of the flour flocculation is 5mm, put it in a plastic bag and seal it , let stand for 20min;
[0023] (3) Place the rested noodles in an electric noodle press, and roll them once at a gauge of 1 mm. After folding the dough strips into 3 layers, repeat compound rolling at 3 and 5 gauges for 6 times, and then Roll three times at gauges 1, 2, and 3 mm in turn, and finally shred with a cutter until the thickness is 0.5 mm and the width is 2 mm;
[0024] (4) ...
Embodiment 2
[0026] A kind of extrusion method is produced the method for non-fried potato instant noodles, comprises following several steps:
[0027] (1) Mix sodium alginate and water according to the ratio of 1:20, let it stand for 12 hours, then add 2% salt and 0.3% compound phosphate, stir evenly to obtain a slurry, and set aside;
[0028] (2) After fully mixing the flour, potato flour and gluten powder, weigh 100g of the mixed powder, add an appropriate amount of prepared slurry, stir into flour flocculation until the particle size of the flour flocculation is 5mm, put it in a plastic bag and seal it , let stand for 20min;
[0029] (3) Place the rested noodles in an electric noodle press, and roll them once at a gauge of 1 mm. After folding the noodle strips into 4 layers, repeat compound rolling at 3 and 5 gauges for 6 times, and then Roll three times at gauges 1, 2, and 3 mm in turn, and finally shred with a cutter until the thickness is 0.5 mm and the width is 2 mm;
[0030] (4)...
Embodiment 3
[0032] A kind of extrusion method is produced the method for non-fried potato instant noodles, comprises following several steps:
[0033] (1) Mix sodium alginate and water according to the ratio of 1:20, let it stand for 12 hours, then add 2% salt and 0.3% compound phosphate, stir evenly to obtain a slurry, and set aside;
[0034] (2) After fully mixing the flour, potato flour and gluten powder, weigh 100g of the mixed powder, add an appropriate amount of prepared slurry, stir into flour flocculation until the particle size of the flour flocculation is 5mm, put it in a plastic bag and seal it , let stand for 20min;
[0035] (3) Place the rested noodles in an electric noodle press, and roll them once at a gauge of 1 mm. After folding the dough strips into 3 layers, repeat compound rolling at 3 and 5 gauges for 6 times, and then Roll three times at gauges 1, 2, and 3 mm in turn, and finally shred with a cutter until the thickness is 0.5 mm and the width is 2 mm;
[0036] (4) ...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More