Novel non-fried noodle production process

A non-fried noodle and production process technology, applied in the field of food processing, can solve problems such as high labor intensity, low speed efficiency, and difficulty in matching equipment speed, so as to reduce labor intensity, uniform humidity, improve drying efficiency and product quality Effect

Inactive Publication Date: 2018-10-02
HUBEI GUDASAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a new non-fried noodle production process to solve the problem that the existing non-fried noodle production process proposed in the above-mentioned background technology has low efficiency and difficult control of bonding. In order to avoid bonding, it is difficult to match the speed of equipment , the speed and efficiency are very low, and the drying is uneven, resulting in uneven quality and high labor intensity.

Method used

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  • Novel non-fried noodle production process

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Experimental program
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Effect test

Embodiment 1

[0021] This novel non-fried noodle production technique comprises the steps:

[0022] S1: Kneading dough: put the raw materials and ingredients into a vacuum dough kneading machine with a vacuum degree of 500-600 mmHg, and knead the dough. The stirring rate of the vacuum kneading machine is 400 rpm, and the stirring time is 60 minutes;

[0023] S2: Composite calendering: In the calender, two noodle strips are respectively rolled by corrugated rollers to form two noodle strips, and then compounded to form one noodle strip. The calendered thickness of the noodle strips is 0.8 mm;

[0024] S3: Steaming: put the noodle strips in step S2 into a cooking box for cooking, the cooking time is 20 minutes, and the cooking temperature is 70 degrees Celsius;

[0025] S4: Drying: use a hot air blower to dry the surface of the noodle belt to remove the moisture on the surface of the noodle belt;

[0026] S5: Cutter forming: the noodle strip is cut into 2.5mm noodles by a vertical cutter, an...

Embodiment 2

[0029] This novel non-fried noodle production technique comprises the steps:

[0030] S1: Kneading dough: Put the raw materials and ingredients into a vacuum dough kneading machine with a vacuum degree of 500-600 mmHg to knead the dough. The stirring rate of the vacuum kneading machine is 600 rpm, and the stirring time is 80 minutes;

[0031] S2: Composite calendering: In the calender, two noodle strips are formed after being rolled by corrugated rollers, and then compounded to form one noodle strip. The calendered thickness of the noodle strips is 1.0 mm;

[0032] S3: Steaming: put the noodle strips in step S2 into a cooking box for cooking, the cooking time is 30 minutes, and the cooking temperature is 80 degrees Celsius;

[0033] S4: Drying: use a hot air blower to dry the surface of the noodle belt to remove the moisture on the surface of the noodle belt;

[0034] S5: Cutter forming: the noodle strip is cut into 2.5mm noodles by a vertical cutter, and then the noodles are...

Embodiment 3

[0037] This novel non-fried noodle production technique comprises the steps:

[0038] S1: Kneading dough: put the raw materials and ingredients into a vacuum dough kneading machine with a vacuum degree of 500-600 mmHg, and knead the dough. The stirring speed of the vacuum kneading machine is 500 rpm, and the stirring time is 70 minutes;

[0039] S2: Composite calendering: In the calender, two noodle bands are formed after being rolled by corrugated rollers respectively, and then compounded to form a noodle band, and the calendered thickness of the noodle bands is 0.9 mm;

[0040] S3: Steaming: put the noodles in step S2 into a steaming box for steaming, the cooking time is 25 minutes, and the cooking temperature is 75 degrees Celsius;

[0041] S4: Drying: use a hot air blower to dry the surface of the noodle belt to remove the moisture on the surface of the noodle belt;

[0042] S5: Cutter forming: the noodle strip is cut into 2.5 mm noodles by a vertical cutter, and then the...

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Abstract

Belonging to the technical field of food processing, the invention specifically discloses a novel non-fried noodle production process. The novel non-fried noodle production process comprises the stepsof: S1: dough kneading; S2: compound calendering: conducting corrugated roller calendering in a calendar respectively to form two noodle tapes, and then performing compounding to form one noodle tape; S3: cooking: putting the noodle tape obtained in S2 into a cooking box for cooking for 20-30min; S4: drying; S5: cutting shaping; and S6: drying and packaging. The novel non-fried noodle productionprocess provided by the invention adopts whole noodle tape cooking and drying, and then performs cutting shaping and drying, therefore the noodle surface moisture is dried and does not cause adhesionany more, the product adhesion is no longer a restrictive factor of equipment efficiency, the equipment operation speed and efficiency can be maximized, automatic quantitative fall into bowls can be realized, the labor intensity is reduced, also the noodle humidity is uniform and consistent, and the drying efficiency and product quality are greatly improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a novel non-fried noodle production process. Background technique [0002] Instant noodles are currently the second largest industrialized staple food, second only to bread consumption. my country's annual output of instant noodles exceeds 41 billion packs, making it the number one producer and marketer in the world. Instant noodles currently on the market can be divided into fried instant noodles and non-fried instant noodles according to the drying process. Fried instant noodles dry quickly, have a high degree of gelatinization, and are porous inside, so they have good rehydration properties. However, because the product contains a large amount of oil, the storage time is short, and the human body takes in too much oil, which has a negative impact on nutrition and health. In addition, when fried at a high temperature of 135°C, the nutritional content of instant noodl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113
CPCA23L7/113
Inventor 孙亚伦李显剑张祥奎杨丽英
Owner HUBEI GUDASAO FOOD
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