Method for producing fine dried noodles by secondary aging process

Abstract

The invention discloses a method for producing fine dried noodles by a secondary aging process. The method comprises the following technical process: adding table salt, soda and water to wheat flour,performing stirring to obtain dough, and performing primary aging, secondary aging, pressing and rolling, cutting into noodles, drying, cutting off and packaging to obtain the fine dried noodles. Thesecondary aging process is accomplished by pressing and rolling dough obtained by primary aging into a dough sheet 0.6-1.0cm in thickness and horizontally conveying the dough sheet into tunnel type aging equipment. The tunnel type aging equipment for secondary aging comprises a drive motor, a conveying belt, a temperature regulator, a steam humidifier and an aging box body open at two ends and sealed in the middle; the conveying belt horizontally penetrates through the openings at the two ends of the aging box body; the temperature regulator and the steam humidifier are arranged in the aging box body; and in the process of secondary aging, the drive motor drives the conveying belt to horizontally rotate, so the conveying belt and the dough sheet on the conveying belt horizontally enter theaging box body to accomplish secondary aging. The fine dried noodles produced by the process and the equipment disclosed by the invention are uniformly aged, have good eating taste and are not likelyto become turbid or break when boiled.

Description

technical field [0001] The invention relates to the technical field of vermicelli production, in particular to a method for producing vermicelli using a secondary ripening process. technical background [0002] Vermicelli is made of flour as the main raw material, and after ripening and drying, it is cut into a certain length of dry vermicelli. Because of its good taste, convenient eating, low price, and easy storage, it has always been one of the favorite pasta in most parts of my country. [0003] With the development of science and technology and the progress of industrial production technology, the production process of dried noodles has been greatly improved. The common noodle production process is batching, stirring, ripening, calendering, cutting, drying, cutting, packaging. Because the gluten formed in the dough obtained after stirring is rough and less sticky, the dough should be matured. The so-called curing generally means that the reconciled dough is kept at a t...

AI Technical Summary

Problems solved by technology

[0004] In the production process of some dried noodles, secondary curing can increase the toughness of the dough after the dough is matured, thereby improving the appearance and taste of the finished dried noodle. The general secondary curing is to press the dough after the primary curing into dough sheets and transport them vertically , so that the noodles enter from the top of the secondary curing box, after several times of circling, they are matured for 15 to 40 minutes, and then come out from the bottom of the other end of the secondary curing box. Due to the superimposition of noodles, it is easy to cause low degree of internal ripening of the superimposed noodles, while the superimposed external ripening degree is high, resulting in uneven ripening of the noodles. The difference in appearance and color and poor eating taste will appear in the dried noodles produced in this way. Therefore, it is necessary to improve it, especially the improvement of the curing process, so as to improve the curing uniformity and eating quality of dried noodles