Extra-thick dry noodles and processing method thereof

A dry and extra-thick technology, which is applied in food drying, food ingredients as taste improvers, food science, etc., can solve problems such as uneven drying, long cooking time, affecting product quality and efficiency, and achieve the appearance Smooth and delicate without surface spots, shortening the cooking time

Pending Publication Date: 2020-03-06
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, people have a variety of drying methods for food, but there are also some problems, such as uneven drying, crispy strips, split strips, long cooking time, mixed soup, poor flavor and other problems. Affect the quality and efficiency of the product
Such as patent document CN107821958A discloses a kind of preparation method of hot pot special noodles, is to add fermented natto, konjac starch, pea starch etc. The addition of natto will make the noodles have a certain amount of natto odor. After cooking in a hot pot with rich condiments, you may not be able to eat the odor of natto. However, when cooking noodles at

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] a thick dry noodle

[0033] (1) Salt water preparation: fully mix 1.2 parts of edible salt, 0.1 part of compound phosphate, and 23 parts of purified water in a salt water tank, and stir at a high speed until the edible salt and compound phosphate are dissolved evenly, and the compound phosphate salt is prepared for use;

[0034] (2) Pre-mixing: fully mix 50 parts of high-gluten wheat flour, 23 parts of sweet potato starch, and 5.7 parts of gluten powder in a vacuum dough mixer, and stir at high speed for 2-3 minutes until the raw materials are evenly mixed;

[0035] (3) Kneading dough: Add the mixed compound phosphate salt into the mixed material through the spray pipe under the condition of high-speed operation, first stir at high speed for 9 minutes, and then stir at low speed for 5-6 minutes until the dough becomes tofu residue shape;

[0036] (4) Composite calendering: the dough enters the compound machine and is rolled into a 22mm dough piece and then compounded t...

Embodiment 2

[0043] a thick dry noodle

[0044] (1) Salt water preparation: fully mix 0.8 parts of edible salt, 0.08 parts of compound phosphate, and 20 parts of purified water in a salt water tank, stir at high speed until the edible salt and compound phosphate are dissolved evenly, and obtain compound phosphate salt for later use;

[0045] (2) Pre-mixing: fully mix 46 parts of high-gluten wheat flour, 19 parts of sweet potato starch, and 3.8 parts of gluten powder in a vacuum dough mixer, and stir at high speed for 2 minutes until the raw materials are evenly mixed;

[0046] (3) Kneading dough: Add the mixed compound phosphate salt into the mixed material through the spray pipe under the high-speed operation of the mixed material, first stir at high speed for 8 minutes, and then stir at low speed for 5 minutes until the dough becomes bean curd residue;

[0047] (4) Composite calendering: the dough enters the compound machine and is rolled into a 20mm dough sheet and then compounded toget...

Embodiment 3

[0054] a thick dry noodle

[0055] Preparation technology and formula are the same as embodiment 1, just cancel the use of sweet potato starch

[0056] (1) Salt water preparation: fully mix 1.6 parts of edible salt, 0.12 parts of compound phosphate, and 26 parts of purified water in a salt water tank, and stir at high speed until the edible salt and compound phosphate are dissolved evenly, and the compound phosphate salt is prepared for use;

[0057] (2) Pre-mixing: fully mix 54 parts of high-gluten wheat flour and 7.6 parts of gluten powder in the vacuum dough mixer, and stir at high speed for 3 minutes until the raw materials are evenly mixed;

[0058] (3) Kneading dough: Add the mixed compound phosphate salt into the mixed material through the spray pipe under the condition of high-speed operation, first stir at high speed for 10 minutes, and then stir at low speed for 6 minutes until the dough becomes tofu-like;

[0059] (4) Composite calendering: the dough enters the com...

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Abstract

The invention discloses extra-thick dry noodles and a processing method thereof. The extra-thick dry noodles with a width of 3-5mm and a thickness of 2.0-2.5mm are prepared from high-gluten wheat flour, edible starch, wheat gluten, edible salt and composite phosphate. According to the invention, on the basis of the high-gluten wheat flour, a large proportion of sweet potato starch is added, so that the noodles have an elastic mouth feel, is resistant to boiling and is not mixed with a soup, and meanwhile, the cooking time of the noodles is effectively shortened. In addition, the aging time ofcommon noodles is short and is about 5-10min, but the aging time of the noodles provided by the invention is required to be 45-50min, so that full aging of the noodles is ensured, and appearance of the noodles is smooth, fine and unspotted. After slow drying treatment for 15 hours or above in the later period, uniform loss of water in the noodles can be ensured, and quality problems such as crispnoodles and split noodles can be avoided. The noodles have a short boiling time, are resistant to boiling, are not mixed with a soup, and are elastic; and the noodles are suitable for dry-stirred noodles and stir-fried noodles, and are a special noodle product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing extra-thick dried noodles and extra-thick dried noodles prepared by the method. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health food that is easy to make, convenient to eat, rich in nutrition, can be staple food and fast food, and has been accepted and liked by people all over the world already. Its production method is to use grain or bean flour and water to grind it into dough, and then press or roll it into sheets, or use methods such as rubbing, pulling, and pinching to make strips (narrow or wide, flat or round) Or small flakes, and finally boiled, fried, stewed, fried as a kind of food, there are many patterns and varieties, and the local characteristics are extremely rich. With the improvement of people's living standards and the p...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L29/30A23L5/00
CPCA23L7/109A23L29/30A23L5/00A23V2002/00A23V2200/14A23V2300/10
Inventor 孙英启陈勇辉秦天福何连勇
Owner 四川白家阿宽食品产业股份有限公司
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