Method for producing flour noodles

A processing method and technology of noodle thread, applied in application, food preparation, food science and other directions, can solve the problems of affecting the health of consumers, difficult storage and transportation, poor appearance and toughness, etc., and achieve convenient storage and transportation, easy packaging and transportation, The effect of low break rate

Inactive Publication Date: 2004-10-20
周清义
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The above two processing methods have the following disadvantages due to the defects in the process: in the traditional processing method, the starch in the flour does not undergo gelatinization reaction, but the gelatinization reaction is left for the cooking of the product, so the traditional method produces The noodle noodles are easy to paste, soupy, poor in appearance and toughness, and time-consuming when cooking. It is very inconvenient to go through the frying process when frying, and because it is easy to stick, the shelf life of the finished product is short and the sensory feeling is poor; Although the deep-fried noodle noodles are gelatinized through high-temperature frying, they have the disadvantages of being brittle, high in breaking rate, difficult to store and transport because of being fried, and affect eating because of high oil content (about 20%). Those who are healthy, but at the same time, the oil is prone to be oxidized and rancid, shortening the shelf life

Method used

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  • Method for producing flour noodles
  • Method for producing flour noodles
  • Method for producing flour noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The surface thread processing method comprises the steps of:

[0042] 1. Provide a raw material, including 75% flour, 20% water, and 5% salt; a mixing bucket.

[0043] 2. Fully stir the raw materials in the mixing bucket and make a dough.

[0044] 3. The dough is drawn into thin strips with a molding machine and cut off according to the required length, bundled into bundles to obtain semi-finished noodles and preliminarily dried, with a moisture content of 5%.

[0045] 4, provide a kind of sealable airtight box 1 and steamer 2 that have air vent 11 at the bottom (see figure 1 ), the hanging pole 13 of the noodle thread is fixed in the sealed box 1, and the sealed box 1 is placed on the steamer 2.

[0046] 5. Put the semi-finished noodle thread 4 into the sealed box 1 and hang it up, and seal the box door 12.

[0047] 6. Add water into the steamer 2, heat the steamer 2 with fire, and raise the heating temperature of the sealed box 1 to between 50-100° C. After heating...

Embodiment 2

[0052] The surface thread processing method comprises the steps of:

[0053] In the raw materials, flour is 50%, water is 45%, salt is 5%, and the moisture content of semi-finished noodles is 40%.

[0054] The heating temperature of the sealed box is 120-200° C., and the heating time is 5 hours.

[0055] The rest of the process steps in this embodiment are the same as in Embodiment 1.

Embodiment 3

[0057] The surface thread processing method comprises the steps of:

[0058] 1. Provide a raw material, including 65% flour, 30% water, and 5% salt; a mixing bucket.

[0059] 2. Fully stir the raw materials in the mixing bucket and make a dough.

[0060] 3. The dough is hand-drawn into thin strips and cut off according to the required length, bundled into bundles to obtain semi-finished noodles and preliminarily dried, with a moisture content of 25%.

[0061] 4. A kind of sealable noodle steamer 3 is provided, which comprises a steam box 31, the side wall of the steam box 31 has a hot steam inlet 32, the bottom of the steam box 31 has a water storage tank 33, and the side wall of the steam box 31 is also fixed with a The hanging rod 34 of the noodle thread, while the steam box 31 has a door that can be sealed. (See the schematic figure 2 )

[0062] 5. Send the semi-finished noodle thread 4 into the inner cavity of the noodle steamer 3, hang it on the hanging pole 34, and ...

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Abstract

A process for preparing the flour noodles especially for precooked or instant noodles includes such steps as providing a raw material and a container, stirring to obtain dough, drawing to obtain noodles, cutting short, steaming at 50-200 deg.C for 5-15 hr, and drying. The product features long quality-guranteed period, high toughness, and not containing oil.

Description

technical field [0001] The present invention relates to the preparation or treatment of a food or food material containing products obtained from cereals, in particular to a precooked or instant noodle processing method. Background technique [0002] The traditional noodle production method is generally to mix the raw materials (usually flour, water, salt and other auxiliary materials) to form a dough, and then draw them into thin strips by hand or by a forming machine, cut them, sterilize them, and finally dry them. And get the finished product. [0003] Or it can be obtained by frying the formed noodles. [0004] As we all know, flour contains a lot of starch, and when starch and water coexist, heat will produce gelatinization, which will increase the viscosity of flour, and the appearance of traditional noodle noodles is required to be as thin as possible, so the damaged starch increases and tends to be sticky. [0005] The above two processing methods have the followin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113
Inventor 周清义
Owner 周清义
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