Production line of beef tendon seasoning noodle product and preparation method of beef tendon seasoning noodle product

A noodle product and production line technology, which is applied in the application field of beef tendon seasoned noodle products, can solve problems affecting the quality and taste of beef tendon seasoned noodle products

Pending Publication Date: 2021-09-14
湖南国湘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the production process of beef tendon seasoned noodle products, there is a phenomenon of flour sticking before extrusion and cooking, and after extrusion and cooking, there are too many pores on the surface of beef tendon seasoned noodle products, and a large amount of pepper and oil are sucked into the inside after being mixed. , have a strong impact on the mouthfeel, thereby affecting the quality of beef tendon seasoning noodles, so a production line and preparation method of beef tendon seasoning noodles need to be developed to solve the above problems

Method used

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  • Production line of beef tendon seasoning noodle product and preparation method of beef tendon seasoning noodle product
  • Production line of beef tendon seasoning noodle product and preparation method of beef tendon seasoning noodle product
  • Production line of beef tendon seasoning noodle product and preparation method of beef tendon seasoning noodle product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A. Weighing ingredients: add 55g of monosodium glutamate, 45g of beef powder, 45g of calcium carbonate, 55g of sweetener and 85g of preservative for every 2500g of flour;

[0046] B. For powdering, put the above raw materials into the powdering assembly for thorough mixing. The stirring speed of the mixer is 60 rpm, stirring for 20 minutes, the stirring temperature is 0°C, and the raw material mixture is obtained after stirring evenly;

[0047] C. Powder lowering, the raw material mixture is lowered to the powder lowering component through the first lifting component, and the raw material mixture slowly enters the feeding cylinder of the aging molding component through the powder lowering component and the first lifting component;

[0048] D. Aging molding: The raw material mixture is continuously and evenly injected into the injection port of the aging molding component, and the aging reaction occurs and extruded;

[0049] E: cutting: the beef tendon seasoning noodle p...

Embodiment 2

[0054] A preparation method of beef gluten flavored noodle product, is characterized in that, comprises the following steps:

[0055] A. Weighing ingredients: add 60g of monosodium glutamate, 50g of beef powder, 50g of calcium carbonate, 60g of sweetener and 90g of preservative for every 2500g of flour;

[0056] B. Powdering, put the above raw materials into the powdering assembly and mix them thoroughly. The stirring speed of the mixer is 80 rpm, stirring for 25 minutes, the stirring temperature is 20°C, and the raw material mixture is obtained after stirring evenly;

[0057] C. Powder lowering, the raw material mixture is lowered to the powder lowering component through the first lifting component, and the raw material mixture slowly enters the feeding cylinder of the aging molding component through the powder lowering component and the first lifting component;

[0058] D. Aging molding: The raw material mixture is continuously and evenly injected into the injection port of ...

Embodiment 3

[0064] A. Weighing ingredients: add 65g of monosodium glutamate, 55g of beef powder, 55g of calcium carbonate, 65g of sweetener and 95g of preservative for every 2500g of flour;

[0065] B. Powdering, put the above raw materials into the powdering assembly for thorough mixing, the stirring speed of the mixer is 100 rpm, stirring for 30 minutes, the stirring temperature is 30°C, and the raw material mixture is obtained after stirring evenly;

[0066] C. Powder lowering, the raw material mixture is lowered to the powder lowering component through the first lifting component, and the raw material mixture slowly enters the feeding cylinder of the aging molding component through the powder lowering component and the first lifting component;

[0067] D. Aging molding: The raw material mixture is continuously and evenly injected into the injection port of the aging molding component, and the aging reaction occurs and extruded;

[0068] E: cutting: the beef tendon seasoning noodle pro...

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Abstract

The invention discloses a production line of a beef tendon seasoning noodle product and a preparation method of the beef tendon seasoning noodle product. The production line comprises a flour beating assembly, a first lifting assembly, a flour discharging assembly, a second lifting assembly, a curing and molding assembly, a cutting assembly, a third lifting assembly, a material stirring assembly, a fourth lifting assembly and a packaging assembly, wherein the curing and molding assembly comprises a feeding cavity; a feeding barrel is arranged at the upper end of the feeding cavity; a piston rod is arranged in the feeding cavity; a molding cavity is formed in the side end of the feeding cavity; a channel is formed between the feeding cavity and the molding cavity; the channel is connected with an exhausting assembly; and a discharging nozzle is arranged at the side end of the molding cavity. According to the production line of the beef tendon seasoning noodle product and the preparation method of the beef tendon seasoning noodle product, provided by the invention, technological steps are optimized and the production line is integrally designed and arranged; and a production formula is unique and the beef tendon seasoning noodle product can be produced at high efficiency and high quality.

Description

technical field [0001] The utility model relates to the technical field of application of beef tendon seasoned noodle products, in particular to a production line of beef tendon seasoned noodle products and a preparation method thereof. Background technique [0002] Seasoned flour products refer to ready-to-eat foods that use flour as the main raw material and are prepared by batching, extruded, cooked, shaped, seasoned, and packaged. Flour comes from wheat, which is flat in nature and sweet in taste, and is coarse grain. After processing the ingredients, it is less likely to produce stomach acid. In the production process, the beef tendon seasoning noodle products are the main raw material beef powder added in the above process, and then the ingredients are mixed after the subsequent aging process. When the ingredients are mixed, peppers and spices are added. The peppers have the effect of expelling cold and dehumidification and also Rich in vitamin C, the spices are take...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23P30/20B02C18/14B02C18/18
CPCA23L27/00A23P30/20B02C18/14B02C18/18
Inventor 黄国柱虢美丽毛正宇黄勇张金泉
Owner 湖南国湘食品有限公司
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