Novel processing method of fresh wet noodles

A processing method and technology of fresh and wet noodles, which are applied in the fields of food science, food preservation, and application, can solve the problems of easy deterioration during production and storage, the quality of fresh and wet noodles, and the influence of storage period, etc., so as to improve the preservation effect and reduce the The effect of bacterial contamination probability and improvement of processing efficiency

Pending Publication Date: 2021-01-08
江西省百约食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a novel processing method for fresh wet noodles, to solve the problem that the above-mentioned background technology proposes that due to the high moisture content of fresh wet noodles on the market, it is very easy to deteriorate during the production and storage process, and then it will cause damage to the fresh noodles. Issues that seriously affect the quality and storage life of fresh wet noodles

Method used

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  • Novel processing method of fresh wet noodles
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  • Novel processing method of fresh wet noodles

Examples

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Embodiment 1

[0025] The invention provides a technical solution: a novel processing method for fresh wet noodles, comprising the following steps:

[0026] S1. Raw material pretreatment: Sterilize the flour before use and purify the production water. The sterilization methods for flour and production water are mainly ultraviolet mold, radiation sterilization, ozone sterilization and microwave sterilization;

[0027] S2. Vacuum kneading: mix fresh wet noodle processing raw materials with flour evenly, add purified water, and knead dough in a vacuum state in a vacuum horizontal double-shaft kneading machine. The water is all salt water, the salt content is 0.05%, the amount of water added is 20% of the flour mass, and the water addition rate is 45% within the allowable range of the equipment;

[0028] S3. Continuous calendering and proofing and maturation: through the preliminary calendering of the dough, a 20mm thick noodle strip is formed, which will be placed in a closed aging machine for ...

Embodiment 2

[0034] The present invention provides another technical solution: a novel processing method for fresh wet noodles, comprising the following steps:

[0035] S1. Raw material pretreatment: Sterilize the flour before use and purify the production water. The sterilization methods for flour and production water are mainly ultraviolet mold, radiation sterilization, ozone sterilization and microwave sterilization;

[0036] S2. Vacuum kneading: mix fresh wet noodle processing raw materials with flour evenly, add purified water, and knead dough in a vacuum state in a vacuum horizontal double-shaft kneading machine. The water is all salt water, the salt content is 0.05%, the amount of water added is 27% of the flour mass, and the water addition rate is 45% within the allowable range of the equipment;

[0037] S3. Continuous calendering and proofing and maturation: through the preliminary calendering of the dough, a 20mm thick noodle strip is formed, which will be placed in a closed agin...

Embodiment 3

[0043] The present invention provides another technical solution: a novel processing method for fresh wet noodles, comprising the following steps:

[0044] S1. Raw material pretreatment: Sterilize the flour before use and purify the production water. The sterilization methods for flour and production water are mainly ultraviolet mold, radiation sterilization, ozone sterilization and microwave sterilization;

[0045] S2. Vacuum kneading: mix fresh wet noodle processing raw materials with flour evenly, add purified water, and knead dough in a vacuum state in a vacuum horizontal double-shaft kneading machine. The water is all salt water, the salt content is 0.05%, the amount of water added is 35% of the flour mass, and the water addition rate is 45% within the allowable range of the equipment;

[0046] S3. Continuous calendering and proofing and maturation: through the preliminary calendering of the dough, a 20mm thick noodle strip is formed, which will be placed in a closed agin...

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Abstract

The invention discloses a novel processing method of fresh wet noodles. The novel processing method comprises the following steps of sterilizing flour before use, and purifying production water; carrying out dough kneading work in a vacuum state on the fresh wet noodle processing raw materials in a vacuum horizontal double-shaft dough kneading machine; forming a dough band with the thickness of 20mm through preliminary calendering of dough, putting the dough band into a closed maturation machine for maturation, and repeatedly calendering the maturated dough band to form a dough band with the thickness of 20mm again; cutting the thinned dough band into strips by using a dough cutter machine, and segmenting the cut noodles at equal intervals; and washing the boiled noodles with cold water, and packaging the cooled noodles. According to the novel processing method of the fresh wet noodles, sterile water is used, the bacterium carrying amount of fresh wet noodle products can also be reduced, meanwhile, cooling work at different temperatures is conducted after boiling, the cooling work can be completed rapidly under the condition that it is guaranteed that the fresh wet noodles are morechewy, and the processing efficiency of the fresh wet noodles is improved.

Description

technical field [0001] The invention relates to the technical field of fresh wet noodles processing, in particular to a novel processing method of fresh wet noodles. Background technique [0002] Fresh wet noodles is a delicacy mainly made of wheat flour. It is a popular and economical food that is generally loved by people. Although there are many types of fresh wet noodles on the market and the market demand is relatively large, some fresh wet noodles There are still certain problems in the processing method, which will more or less affect the sale and consumption of fresh wet noodles, and as the market demand for fresh wet noodles continues to increase, the problems in the processing of some fresh wet noodles are particularly prominent. [0003] At present, in addition to factors such as flour and fresh-keeping technology, the production and processing technology is an important factor affecting the quality of fresh wet noodles. Due to the high moisture content of fresh w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/20A23L5/10A23L3/3409A23L3/28A23L3/26
CPCA23L7/113A23L5/20A23L5/276A23L3/28A23L3/26A23L3/3409A23L5/10A23L5/13A23L5/17
Inventor 宋栋
Owner 江西省百约食品有限责任公司
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