Making method for noodle with no frying process

A production method and noodle technology, which is applied in the field of noodle product processing, can solve problems such as easy irritation of the throat, and achieve the effects of flexibility in taste, saving raw material costs, and good rehydration

Inactive Publication Date: 2004-12-29
王军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this processing method is that it is only suitable for the eating habits of the northern climate, but for

Method used

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Examples

Experimental program
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Effect test

Example Embodiment

[0025] Example:

[0026] Use flour as raw material, weigh 600kg, divide into three batches, and put 100kg each into two mixing buckets each time, and add about 30kg of water to each. The stirring time is about 12 minutes. After being released, it is matured. At the same time, it is compounded and continuously pressed, and is formed by a noodle knife. At this time, the thickness of the noodles is 0.08 cm and the width is 0.1 cm. This process takes a total of 30 minutes. The steaming chamber is continuously and slowly fed into the steaming chamber through the conveyor belt. The steaming chamber is divided into two sections. The temperature of the first steaming chamber is 95℃~105℃. After running for 100 seconds, the noodles are drenched with normal temperature water or heated water. The mesh belt flows away. At this time, the water content of the noodles reaches about 80%, and they enter the second-stage steaming chamber continuously. The steaming chamber temperature is 95℃~105...

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Abstract

The making process of no-frying noodles includes the steps of mixing flour as main material and water, cooking, pressing into sheet, steaming, forming, stoving and packing, and features that noodles after the first steaming is further processed through showering or soaking in water, the second steaming, cutting to form and stoving to form finished product. The increased showering step and re-steaming step can make the noodles completely cooked and realize the continuous mechanical production. Omitting the frying step can lower the production cost. The said production process may be used in producing instant noodles as well as other kinds of noodles.

Description

Technical field: [0001] The invention relates to a processing method of noodle products, in particular to a method for producing instant noodles without frying. Background technique: [0002] At present, the instant instant noodle processing method of selling on the market all is the noodles through fried. Its production process is: flour—→adding water and stirring—→curing—→composite tableting—→continuous tableting—→noodle knife forming—→steaming box cooking—→separate cutting—→forming—→deep frying—→draining and cooling —→ Packaging. The shortcoming of this processing method is exactly the dietary habit that is only suitable for northern climate, and to the warm climate environment of the south, people eat fried noodles and throat is easy to get angry (the Chinese medicine saying is scorching heat). [0003] Another production process of non-fried instant noodles is: flour—→adding water and stirring—→curing—→composite tableting—→continuous tableting—→noodle knife forming—→s...

Claims

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Application Information

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IPC IPC(8): A23L7/113
Inventor 王军
Owner 王军
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