Production process of rolled dough sheets

Abstract

The invention discloses a production process of rolled dough sheets. The method comprises the following steps: (1) taking 100 parts by weight of wheat flour, adding 40 to 50 parts of water, and performing dough kneading to obtain dough; (2), standing the dough, and performing proofing for 30min; (3) putting the dough into a container, and adding water to wash the dough so as to obtain gluten and flour paste; (4) fermenting the flour paste obtained in the step(3); (5) performing water skimming and size mixing on the flour paste obtained in the step (4), then adding 0.2%-0.4% of guar gum, 0.3%-0.4% of dietary alkali and 0.3%-0.5% of edible salt according to the weight ratio, and performing uniform stirring; and (6) performing pulp stir-frying, skin pressing, steaming, cooling, oil brushing,slitting and packaging. The process is simple in material selection, green and environmentally friendly; processing steps are simple, raw material cost is low, and batch production is facilitated; andthe guar gum, the dietary alkali and the edible salt in proper proportion are added in the size mixing process, so that the aging and retrogradation of starch can be effectively delayed, the rolled dough sheets are soft, chewy and rich in chewiness, the taste and quality of the product are guaranteed, and the difference between the mechanical rolled dough wrapper and the traditional manual rolleddough wrapper in taste is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of rolling dough. Background technique [0002] Rolling noodles is a famous snack of the Han nationality unique to Shaanxi, especially in Baoji, Xifu. Baoji Qishan rolling noodles was recognized as a famous Chinese snack in 2011. Its dough is well-selected with excellent materials, rigorous craftsmanship, and exquisite seasoning. It is famous for its "white, thin, light, soft, gluten, and fragrant", and it is cool and delicious. The traditional rolling dough is generally produced in a family workshop. It is made and eaten immediately, and there is no problem of quality degradation caused by storage of semi-finished products. However, this processing method has limitations, and the production capacity is low. It is not easy to scale production and does not take into account the circulation link. and sales cycle impact on product quality. Modern mecha...

AI Technical Summary

Problems solved by technology

The traditional rolling dough is generally produced in a family workshop. It is made and eaten immediately, and there is no problem of quality degradation caused by the storage of semi-finished products. However, this processing method has limitations, and the production capacity is low. It is not easy to scale production and does not take into account the circulation link. and sales cycle impact on product quality

Modern mechanical technology can replace the two processes of manual frying and rolling to realize the automatic production of rolled dough. However, compared with the soft, chewy texture of hand-rolled dough, the quality of the rolled dough has declined.