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Making method of indoor handmade fine dried noodles

A production method and noodle technology, which is applied in the field of food processing, can solve the problems of ramen noodles being shaped, dropped, and not in compliance with health and safety permits, and achieve the effects of improving work efficiency, avoiding waste, and saving energy

Pending Publication Date: 2022-02-11
金寨先徽农副产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the influence of the environment, climate, temperature and humidity on the handmade noodles industry, handmade noodles can only be produced on sunny days in early spring and winter. Due to the influence of various factors, it has been unable to successfully make handmade noodles. During the production process, there will be problems such as broken strips, falling off, shaping and drying of handmade noodles. In addition, traditional handmade noodles are always produced outdoors, and the hygienic conditions are affected by the production environment. Unable to be guaranteed, does not meet the market health and safety license

Method used

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  • Making method of indoor handmade fine dried noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0100] A method for making indoor handmade dried noodles, comprising the steps of:

[0101] (1) Ingredients:

[0102] Pour 25kg of flour into a stainless steel basin, then weigh the following raw materials according to weight percentage: 2.5% edible salt, 2% purple sweet potato, 50% water, add the above-mentioned weighed raw materials into the flour in turn, and stir evenly;

[0103] (2) Kneading:

[0104] Pour the flour in the proportion in step (1) into the dough mixer, turn on the dough mixer, let the dough mixer rotate, and then keep the dough mixer running until it comes out, and control the time and frequency of pouring salt water , Cooperate with the forward and reverse of the dough mixer, so that the dough can be even and thorough after 15 minutes, and the dough can be placed after the stickiness and softness of the dough meet the requirements;

[0105] (3) The first noodle meal:

[0106] Put the kneaded dough in a stainless steel basin, press, knead, and pat the do...

Embodiment 2

[0140] A method for making indoor handmade dried noodles, comprising the steps of:

[0141] (1) Ingredients:

[0142] Pour 25kg of flour into a stainless steel basin, then weigh the following raw materials according to weight percentage: 3.75% edible salt, 4% spinach, and 60% water. The above-mentioned raw materials weighed are added to the flour in turn, and stirred evenly;

[0143] (2) Kneading:

[0144] Pour the flour in the proportion in step (1) into the dough mixer, turn on the dough mixer, let the dough mixer rotate, and then keep the dough mixer running until it comes out, and control the time and frequency of pouring salt water , Cooperate with the forward and reverse of the dough mixer, so that the dough can be even and thorough after 22.5 minutes, and the dough can be placed after the stickiness and softness of the dough meet the requirements;

[0145] (3) The first noodle meal:

[0146] Put the kneaded dough in a stainless steel basin, press, knead, and beat the...

Embodiment 3

[0180] A method for making indoor handmade dried noodles, comprising the steps of:

[0181] (1) Ingredients:

[0182]Pour 25kg flour into a stainless steel basin, then weigh the following raw materials according to weight percentage: 5% edible salt, 6% pumpkin, and 70% water, add the above-mentioned raw materials into the flour in turn, and stir evenly;

[0183] (2) Kneading:

[0184] Pour the flour in the proportion in step (1) into the dough mixer, turn on the dough mixer, let the dough mixer rotate, and then keep the dough mixer running until it comes out, and control the time and frequency of pouring salt water , Cooperate with the forward and reverse of the dough mixer, so that the dough can be even and thorough after 30 minutes, and the dough can be placed after the stickiness and softness of the dough meet the requirements;

[0185] (3) The first noodle meal:

[0186] Put the kneaded dough in a stainless steel basin, press, knead, and pat the dough with your palm or ...

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Abstract

The invention discloses a making method of indoor handmade fine dried noodles, and belongs to the technical field of food processing. The making method comprises the following steps: (1) preparing materials; (2) kneading dough; (3) fermenting the dough for the first time; (4) kneading dough; (5) rolling the dough; (6) fermenting the dough for the second time; (7) cutting into large strips; (8) fermenting the dough for the third time; (9) coiling small strips; (10) fermenting the dough for the fourth time; (11) loading on chopsticks; (12) fermenting the dough for the fifth time; (13) racking; (14) stretching noodles; (15) airing the noodles; (16) drying; (17) dehumidifying; and (18) breaking the strips. According to the invention, by applying and combining air conditioning equipment, a dehumidifier, a drying lamp, a ceiling fan, a temperature and humidity sensor and a digital display device, a traditional manual fine dried noodle process is explored and improved, so that the problems that quantitative production cannot be realized due to environmental influence and seasonal influence and small scale and low productivity are solved, the traditional handmade fine dried noodle process is mass-produced, standardized, sanitary, safe and relieved, and the quality is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making indoor hand-made dried noodles. Background technique [0002] Due to the influence of the environment, climate, temperature and humidity on the handmade noodles industry, handmade noodles can only be produced on sunny days in early spring and winter. Due to the influence of various factors, it has been unable to successfully make handmade noodles. During the production process, there will be problems such as broken strips, falling off, shaping and drying of handmade noodles. In addition, traditional handmade noodles are always produced outdoors, and the hygienic conditions are affected by the production environment. It cannot be guaranteed and does not meet the market health and safety license. Contents of the invention [0003] The purpose of the present invention is to provide a kind of making method of indoor handmade vermicelli aimed...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/00A23L19/10A23L25/00A23L11/00A23L31/00A23L33/10
CPCA23L7/109A23L19/00A23L19/105A23L25/00A23L11/00A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2300/10A23V2250/5118
Inventor 李先辉朱伟王良志
Owner 金寨先徽农副产品开发有限公司
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