Vacuum-packaged frozen stretched noodles and making method thereof

Abstract

The invention discloses vacuum-packaged frozen stretched noodles and a making method thereof. The beef tallow is added into the raw materials, so that the smoothness and the flexibility of the stretched noodles are improved, the chili oil is added, so that the stretched noodles have a spicy taste, and the highland barley flour, the triticale flour and the eggs are added, so that the stretched noodles are richer in nutrition and have the characteristics of pure taste, chewiness, smoothness, natural and pure fragrance, high gluten, toughness and long flavor; the stretched noodles subjected to vacuum packaging can be carried about and can be enjoyed by various consumer groups, the consumption field of the stretched noodles is expanded, the preservation time of the stretched noodles is prolonged, and the technical problems that in the prior art, the stretched noodles are poor in taste and single in taste are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to vacuum-packed frozen ramen and a preparation method thereof. Background technique [0002] Hand-pulled noodles is also called noodles, noodles pulled, and hand-pulled noodles. It is a traditional wheat food with unique local flavor in urban and rural areas in northern China. According to folklore, hand-pulled noodles is famous for its origin in Fushan-hand-pulled noodles. Later, it evolved into famous delicacies with various flavors, such as Lanzhou ramen, Shanxi ramen, Henan ramen, Longxu noodles and so on. Hand-pulled noodles can be steamed, boiled, baked, fried, fried, and each has its own flavor. [0003] Its production process of existing hand-pulled noodles is simple, and hand-pulled noodles mouthfeel is relatively poor, and mouthfeel is single, can't satisfy user's demand, and hand-pulled noodles is in the production process, and when dough is pressed into dough, ...

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of vacuum-packed frozen hand-pulled noodles, solve following technical problem: (1) by adding butter in raw material, improve the smoothness and the flexibility of hand-pulled noodles, the addition of capsicum oil makes hand-pulled noodles have crispness at the same time; The spicy taste, the addition of highland barley flour, black wheat flour and eggs make the ramen more nutritious, with pure taste, smooth texture, natural pure fragrance, high gluten and toughness, and long-lasting flavor. The vacuum-packed ramen can be taken with you Portable, various consumer groups can enjoy, expand the consumption field of ramen, and improve the preservation time of ramen, solve the technical problem of ramen mouthfeel poor, mouthfeel single in the prior art; (2) start adjustment cylinder, adjust The cylinder piston rod drives the sliding block to slide in the sliding groove, and then drives the pressing roller on the pressing shaft to move, thereby adjusting the distance between the pressing roller and the bearing plate, adjusting the thickness of the pressed dough, and setting the adjustment component to make the dough The thickness of the dough can be automatically adjusted during pressing, which improves the uniformity of the dough during pressing and the quality of dough processing, improves the user's eating taste, and solves the technical problem that the thickness cannot be adjusted during the pressing of the dough in the prior art; (3) The bottom of the shell is set in an inverted V shape, which is conducive to collecting the debris generated during dough pressing. The dough can be collected again by opening the discharge pipe. The opening and closing door on the side of the shell is convenient for cleaning the inside of the shell and the bottom of the conveyor belt. , which improves the convenience of equipment operation. The winding assembly is installed on one side of the shell. The winding assembly is used to roll the dough into a ball, which is convenient for the next cutting operation of the dough and improves the efficiency of ramen making.

Images