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Making method of vegetarian special-shaped spicy gluten

A production method and a technology for spicy strips, which are applied in the field of special-shaped vegetarian spicy strips, can solve problems such as harm to the health of consumers, poor taste of spicy strips, reduction of shape specificity of spicy strips, etc., meet taste requirements, ensure taste and taste, Satisfy the viewing effect

Inactive Publication Date: 2019-06-14
平江县新翔宇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for making special-shaped vegetarian spicy strips, which solves the problem that the existing spicy strips have poor taste and relatively single shape, which greatly reduces the specificity of the shape of spicy strips and meets the needs of eating. While the mouthfeel requirement of the spicy strips cannot be satisfied by the eaters, the appreciation of the shape of the spicy strips cannot be satisfied. At the same time, in the production process of the existing spicy strips, many flavoring agents are directly added to the flour for kneading, so that the obtained Spicy strips cause great harm to the health of the eaters. It cannot be achieved by adding various seasonings to the oil, then increasing the fermentation oil absorption of the flour, and then soaking in oil. It is impossible to ensure the taste of the spicy strips. Reduced the problem of the purpose of the content of flavoring agents in spicy strip flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] S1. Dough making and fermentation: first select 65 parts of flour in the corresponding ratio and pour it into the dough mixer, and add yeast and water in the corresponding ratio to the dough mixer, then start the dough mixer and stir the flour for 35 minutes until The flour turns into dough, and the surface of the dough is dusty, and has good toughness, then take the reconciled dough out of the dough mixer, put it in a fermentation tank and keep it sealed for 23 minutes, until the dough fermentation is completed;

[0031] S2, preparation of cooked noodles: the dough fermented in step S1 is cut into a plurality of small doughs by a cutting machine, and then the cut small doughs are extruded into dough sheets by a flattener, and the extruded dough sheet The thickness is 0.7cm, the length is 7cm, and the width is 4cm. After that, the dough is put into the boiler and steamed in boiling water for 22 minutes to get the cooked dough;

[0032] S3. Production of cooked bean curd...

Embodiment 2

[0038] S1. Dough making and fermentation: first select 60 parts of flour in the corresponding ratio and pour it into the dough mixer, and add yeast and water in the corresponding ratio to the dough mixer, then start the dough mixer and stir the flour for 30 minutes until The flour turns into dough, and the surface of the dough is dusty, and has good toughness, then take out the reconciled dough from the dough mixer, put it in a fermentation tank and keep it sealed for 20 minutes, until the fermentation of the dough is completed;

[0039] S2, preparation of cooked noodles: the dough fermented in step S1 is cut into a plurality of small doughs by a cutting machine, and then the cut small doughs are extruded into dough sheets by a flattener, and the extruded dough sheet The thickness is 0.5cm, the length is 5cm, and the width is 3cm. After that, the dough is put into the boiler and steamed in boiling water for 15 minutes to get the cooked dough;

[0040] S3. Production of cooked ...

Embodiment 3

[0046] S1. Dough production and fermentation: first select 70 parts of flour in the corresponding ratio and pour it into the dough mixer, and add yeast and water in the corresponding ratio to the dough mixer, then start the dough mixer and stir the flour for 40 minutes until The flour turns into dough, and the surface of the dough is dusty, and has good toughness, then take out the reconciled dough from the dough mixer, put it in a fermentation tank and keep it sealed for 25 minutes, until the fermentation of the dough is completed;

[0047] S2, preparation of cooked noodles: the dough fermented in step S1 is cut into a plurality of small doughs by a cutting machine, and then the cut small doughs are extruded into dough sheets by a flattener, and the extruded dough sheet The thickness is 1cm, the length is 8cm, and the width is 5cm. After that, put the noodles into the boiler and steam them in boiling water for 30 minutes to get cooked noodles;

[0048] S3. Production of cooke...

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Abstract

The invention discloses a making method of vegetarian special-shaped spicy gluten, and relates to the technical field of food processing. The method particularly comprises the following steps of S1, dough making and fermentation; S2, making of cooked dough sheets; S3, making of cooked beancurd skins; S4, making of spicy gluten shapes; S5, making of seasoning oil; S6, oil immersion treatment for spicy gluten; S7, oil control over the bowknot-shaped spicy gluten and packaging of the bowknot-shaped spicy gluten. According to the making method of the vegetarian special-shaped spicy gluten, the spicy gluten shape can be improved, through the twining design of the cooked dough sheets and the cooked beancurd skins, the two ends of each cooked dough sheet still spread, the effect of oil immersionfor the spicy gluten is ensured, the requirements of an eater for the taste of the spicy gluten is met well, and the requirement of the eater for the ornamental value of the spicy gluten is also met;various kinds of seasoning are mixed with an oil material, the fermentation oil absorption performance of flour is added, then oil immersion treatment is conducted, and the purposes that the taste andflavor of the spicy gluten are ensured, and meanwhile, the content of a flavouring agent in the flour used for making the spicy gluten is reduced are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making special-shaped vegetarian spicy noodles. Background technique [0002] Spicy strips are one of many leisure snacks, and are deeply loved by domestic consumers. The main raw material for making them is flour, which is mixed with water, salt, sugar and natural pigments, extruded and puffed by an extruder at high temperature, and then dipped in seasoning oil for seasoning. , you can get spicy strips. Among them, the mechanical production of spicy strips is widely used in many large food processing enterprises. Mechanical production mainly includes 1. Reconciling wheat flour or rice noodles; 2. Through the machine (the machine for making spicy strips is called function The high-speed rotating parts inside the white noodle puffing machine will instantly change the reconciled wheat flour or rice flour from raw to mature products under high pressure; 3. Put d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/117A23L11/00A23L27/00A23L27/10A23L11/45
Inventor 王样林
Owner 平江县新翔宇食品有限公司
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