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Pumpkin rolled dough wrappings and making method thereof

A kind of noodle skin and pumpkin technology, which is applied in the direction of food ingredients as taste improvers, food ingredient functions, food science, etc. It can solve the problem of low nutritional value and can not meet consumers' diverse needs for the taste, color, nutrition, etc. of rolled noodle skins , the single type of rolled noodle skin, etc., to achieve the effect of increasing health care function, high toughness, and increasing beauty

Inactive Publication Date: 2018-11-16
三原兴邦油品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing noodle skins have a single variety and low nutritional value, which cannot meet the diverse needs of consumers for the taste, color, and nutrition of the noodle skins.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for pumpkin dough, comprising the following preparation steps:

[0027] Step 1: Take 0.9kg of wheat flour, add 0.54kg of water to knead the dough to obtain dough, add 8.46kg of water to the dough to wash the dough, completely separate starch and gluten protein, and obtain gluten and flour slurry.

[0028] Step 2: Precipitate the surface slurry for 5.5 hours to remove the water on the surface of the surface slurry to obtain starch.

[0029] Step 3, fermenting the starch at 32.5° C. for 7 hours to obtain a fermented product.

[0030] Step 4: Add 0.1 kg of pumpkin juice to the fermented product, stir evenly, transfer to a cooking machine and cook at 245° C. for 2 seconds to obtain a cooked product.

[0031] Step 5, put the cooked product into a molding machine and process it into a sheet of uniform size, requiring uniform thickness, size, and weight for molding, add 50g of rapeseed oil, pack, vacuumize and seal with a vacuum machine, and place it in a...

Embodiment 2

[0033] A preparation method for pumpkin dough, comprising the following preparation steps:

[0034] Step 1: Take 0.5kg of wheat flour, add 0.35kg of water to knead the dough to obtain dough, add 4.65kg of water to the dough to wash the dough, completely separate starch and gluten protein, and obtain gluten and flour slurry.

[0035] Step 2: Precipitate the surface slurry for 5 hours to remove the water on the surface of the surface slurry to obtain starch.

[0036] Step 3, fermenting the starch at 30°C for 6 hours to obtain a fermented product.

[0037] Step 4: Add 80 g of pumpkin juice to the fermented product, stir evenly, transfer to a cooking machine and cook at 260°C for 3 seconds to obtain a cooked product.

[0038] Step 5, put the cooked product into a molding machine and process it into a sheet of uniform size, requiring uniform thickness, size, and weight for molding, add 50g of rapeseed oil, pack, vacuumize and seal with a vacuum machine, and place it in a steam tan...

Embodiment 3

[0040] A preparation method for pumpkin dough, comprising the following preparation steps:

[0041] Step 1: Take 1.3kg of wheat flour, add 0.91kg of water to knead the dough to obtain dough, add 12.09kg of water to the dough to wash the dough, completely separate starch and gluten protein, and obtain gluten and flour slurry.

[0042] Step 2: Precipitate the surface slurry for 6 hours to remove the water on the surface of the surface slurry to obtain starch.

[0043] Step 3, fermenting the starch at 35°C for 8 hours to obtain a fermented product.

[0044] Step 4: Add 120 g of pumpkin juice to the fermented product, stir evenly, transfer to a cooking machine and cook at 230° C. for 1 second to obtain a cooked product.

[0045] Step 5, put the cooked product into a molding machine and process it into a sheet of uniform size, requiring uniform thickness, size, and weight for molding, add 30g of rapeseed oil, pack, vacuumize and seal with a vacuum machine, and place it in a steam ...

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PUM

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Abstract

The invention discloses pumpkin rolled dough wrappings and a making method thereof. The making method of the pumpkin rolled dough wrappings comprises the following making steps of step 1, taking wheatflour, adding water, performing dough mixing to obtain dough, adding water to the dough, and performing dough washing to obtain gluten and batter; step 2, precipitating the batter, and removing waterin the surface of the batter to obtain starch; step 3, fermenting the starch to obtain a fermented product; step 4, adding pumpkin juice to the fermented product, performing uniform stirring, and performing cooking to obtain a cooked product; and step 5, shaping the cooked product, performing packing and performing sterilizing to obtain the pumpkin rolled dough wrappings. The pumpkin rolled doughwrappings maintain the original features of the rolled dough wrappings, and the pumpkin juice is added, so that the health-care function of the rolled dough wrappings is increased, and the beautifulappearance of the rolled dough wrappings is increased. The pumpkin rolled dough wrappings are hard in mouth feel, high in tenacity and chewy, and can meet requirements of different consumers. The pumpkin rolled dough wrappings are suitable for old people and young people, and are comprehensive in nutrients. The making method is simple and low in cost, and suitable for large-scale production in enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pumpkin noodle and a preparation method thereof. Background technique [0002] Rolling noodles evolved from Lengtao noodles in Tang Dynasty. It has the characteristics of somersault, softness, cool fragrance, hot and sour taste, and is suitable for all seasons. It is one of the more ethnic foods in Northwest China. Its noodles are well-selected, rigorously crafted, and seasoned carefully. It is famous for its "white, thin, light, soft, gluten, and fragrant", and it is cool and delicious. [0003] Rolling noodles is a famous snack in Xifu (Baoji), Shaanxi, which originated in Qishan County, Baoji City. Baoji Qishan Rolled Noodles was recognized as a famous Chinese snack in 2011. Baoji rolled noodle skin has the characteristics of somersault, softness, cool fragrance, hot and sour taste, and is suitable for all seasons. It can be seen in the streets and alleys of Baoji...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/00A23L33/10
CPCA23V2002/00A23L19/09A23L29/30A23L33/10A23V2200/30A23V2200/308A23V2200/32A23V2200/14
Inventor 张安
Owner 三原兴邦油品有限公司
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