Noodle curing method, wet noddles made by means of method and making method

Abstract

Disclosed are a noodle curing technology, a wet noodle making method adopting the noodle curing method and wet noddles made by means of the wet noodle making method. According to the noodle curing method, a pre-gelatinization treatment step is added, so that the noddles are not easily sticky in the steaming process, and the water absorption effect of the noodles is ensured. According to the noodlecuring method, through the processes of boiling and steaming or boiling, steaming and boiling, the water absorption effect of the noodles can be ensured, the water content of the noodles is within anoptimal range, and the taste of the product is ensured; the water seal formed by steam through a cooking pot can be controlled within a certain range, the energy loss is reduced, and the steam utilization rate is increased. The wet noodle making method adopting the noodle curing method is novel in concept, simple and practical, can greatly improve the quality of the noddles, reduce the energy loss and increase the energy utilization rate and has huge economic benefits and great significance in energy saving and environmental protection. The made wet noddles are subjected to pre-gelatinizationtreatment and treatment of two processes of boiling and steaming or three processes of boiling, steaming and boiling, the texture of the noodles is changed, the gelatinization degree of the noodles is increased, the spreadability of the noodles is improved, and therefore the taste of the wet noddles is improved.

Description

technical field [0001] The invention belongs to the field of noodle processing, and in particular relates to a noodle aging technology, a wet noodle manufacturing method using the noodle aging method, and wet noodle manufactured by using the wet noodle manufacturing method. Background technique [0002] At present, in the production and processing of wet noodles, the ripening process of noodles mostly adopts the mode of simple boiling or first steaming and then boiling. [0003] If the simple boiling method is used, the surface of the noodles absorbs more water, the surface of the noodles absorbs water and swells, and the starch dissolves more, resulting in a soft texture and prone to boiling and collapsing; the surface of the noodles is not smooth, the structure is loose, the taste is soft, and it is easy to stick to the teeth. The noodles are easy to stick and not easy to fall apart. [0004] Although the cooking process is an optimized solution for pure noodle cooking, a...

AI Technical Summary

Problems solved by technology

[0003] If the simple boiling method is used, the surface of the noodles absorbs more water, the surface of the noodles absorbs water and swells, and the starch dissolves more, resulting in a soft texture and prone to boiling and collapsing; the surface of the noodles is not smooth, the structure is loose, the taste is soft, and it is easy to stick to the teeth. Noodles are easy to stick and not easy to fall apart

[0004] Although the cooking process is an optimized solution for pure noodle cooking, after steaming, the surface of the noodles forms a gel with a compact texture and a smooth surface. However, in the subsequent cooking process, the noodles continue to absorb water and further gelatinize; The disadvantage is that it is easy to agglomerate during the cooking process, and the noodles are not easy to spread.