CN100536681C - Preparation technology of quick-frozen instant noodle and flour wrapper - Google Patents
Preparation technology of quick-frozen instant noodle and flour wrapper Download PDFInfo
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- CN100536681C CN100536681C CNB200610069630XA CN200610069630A CN100536681C CN 100536681 C CN100536681 C CN 100536681C CN B200610069630X A CNB200610069630X A CN B200610069630XA CN 200610069630 A CN200610069630 A CN 200610069630A CN 100536681 C CN100536681 C CN 100536681C
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Abstract
The invention discloses a preparing method of rapid-freezing instant noodle and cheek, which comprises the following steps: boiling at high temperature; immersing in the liquid at low temperature; cooling instantly; sprinkling evenly; allocating soup vegetable; packing to freeze at -35 deg.c rapidly.
Description
Technical field
The present invention relates to a kind of preparation technology of wheaten food, relate in particular to the preparation technology of a kind of quick-frozen instant noodle, musculus cutaneus.
Background technology
China is the original state of noodles, the big producing country of whole world noodles, consumption big country.China noodles, musculus cutaneus various in style.In recent years, the fried drying instant noodles of the big production of mechanization come out, and push to this traditional food prosperous.But it still has some defectives under the advantage of instant edible, as: traditional properties are lost; Natural nutrition is worth reduction; The advolution of numerous brand tastes; Taste less than fresh wheaten food and soup dish; Except the difference of external packing class, lack real middle and high shelves product; And it also is child and juvenile inedibility, even if the adult also can insalubrity after often edible.
Along with development of times, popular requirement to diet improves constantly, and the requirement of nutrient health is grown with each passing day especially, and having enough is the requirement of minimum level, and nutrient health then is that people further pursue, but this to be institute such as existing instant noodles be beyond one's reach.
Summary of the invention
Purpose of the present invention is exactly in order to solve the shortage nutrition such as food made from wheat that present instant face and musculus cutaneus etc. are correlated with, taste is single, can not allow people have problems such as fresh noodles, musculus cutaneus, the flesh of fish, vegetables, provide a kind of have scientific and reasonable, simple and easy to do, can guarantee the freshness of noodles, musculus cutaneus, it is edible to be convenient to storage again, and the quick-frozen instant noodle of advantage such as various characteristic tastes, the preparation technology of musculus cutaneus are arranged.
For achieving the above object, the present invention has adopted following technical scheme:
The preparation technology of a kind of quick-frozen instant noodle, musculus cutaneus, its processing step is,
(1) gives birth to the face moulding, promptly make living noodles or musculus cutaneus or drying semi-finished product raw material;
(2) living noodles or musculus cutaneus are sent into the boiling water cook vat and carry out the boiling water thermophilic digestion, it carries out in boiling water high temperature groove, is about to the living face high speed cooking of step 1, make starch gel immediately wherein, reach ninety percent when ripe, choose the face bar by rotation and provoke, send into soaking compartment cooling imbibition;
(3) noodles behind the thermophilic digestion or musculus cutaneus are sent into the protein liquid soaking compartment and soak, soybean protein solution fully is penetrated in ripe noodles or the musculus cutaneus with protein liquid;
(4) soaked ripe noodles or musculus cutaneus are put into constant temperature frozen water groove, make ripe fast cooling, its central temperature is reduced to 1 ℃-3 ℃ suddenly, to reach the best temperature difference numerical value before the quick-frozen.
(5) will cool off good ripe noodles or musculus cutaneus and carry out high-pressure spraying, at noodles or the free sticky knot juice of musculus cutaneus surface sprayed coating one deck semifluid;
(6) to ripe noodles or the musculus cutaneus that sprays measure, encapsulation and quick-frozen, metering is to decide with the length of noodles, automatically with its cut-out, its weight error was controlled between the 1-3 gram when fold plane reached nominal length in moulding box;
(7) quick-frozen in the noodles of dress box or the freezer that musculus cutaneus is sent into Ku Wen-30 ℃, the quick-frozen time is about 1 hour or is being lower than quick-frozen in-35 ℃ of freeze tunnels, cooling time is decided with the volume size by weight;
(8) with the soup dish quick-frozen of noodles or different taste that musculus cutaneus is joined, the quick-frozen of soup dish and noodles, musculus cutaneus are identical, behind finished product and noodles or the musculus cutaneus suit, and the envelope shrink film, the big packing case of packing into is gone into-25 ℃ of freezers and is stored.
In the described step (1), described drying semi-finished product raw material is drying vermicelli or dried noodle sheet or instant noodles piece.
When the middle noodles of described step (2), musculus cutaneus boiling water thermophilic digestion, water temperature is at 100 ℃, and steam is more than 105 ℃, and the pH value of institute's water is 5-8.
Used soybean protein solution in the described step (3), its each composition is by weight: distilled water 7.5-9 part, nanometer soybean albumen powder 0.4-0.6 part, XL-composite phosphate 0.05-0.08 part, the special pure ethyl maltol 0.02-0.03 part of H-D, refining white sugar 0.4-0.8 part, plain easy bright 0.1-0.3 part, mentioned component gets final product after mixing.
The temperature of constant temperature frozen water remains at 0-1 ℃ in the described step (4).
In the described step (5) during the non-sticking knot liquid of sprayed coating semifluid, temperature is at 2-3 ℃, and is respectively according to the different needs of noodles, musculus cutaneus: thin high-soup jelly is used for Zhi Zuo Halogen face, noodle soup, meat swallow etc.; The meat and vegetables ready-mixed oil is used to make fried bean sauce, fried flour, the cold and dressed with sauce point etc. that picks; Thin numb juice is used to make assorted numb juice face, Korea's huyashi-chuuka (cold chinese-style noodles) etc.; The dilution mayonnaise is used to make pasta, French lunch face etc.; Maltose is rare to be used to make various noodles, musculus cutaneus sweets; The pure fresh milk of saline taste is used to make various children's nutritious fine dried noodles mixed with vegetables.
Soup stock in the described step (8) is clear soup or soup-stock or milk soup or thick soup or owes juice or sauce, decides on the demand of product specification and face product.
Used boiling water cook vat, protein liquid soaking compartment, constant temperature frozen water groove in described step (2), (3), (4) is with the staged at 30 ° of angles of horizontal plane and arranges.
The present invention at existing wide thin vermicelli, beans flour noodle bar, handmade noodle, Noodles with Vegetables, hand-pulled noodles, rice noodles, musculus cutaneus, meat swallow, face flag, pick point, seize sheet, dial fish, cat ear, plande noodles, Korea's huyashi-chuuka (cold chinese-style noodles), pasta, fried instant noodle ... on known living face manufacture craft basis, finish by a series of new technologies preparations such as thermophilic digestion, low temperature immersion liquid, instantaneous cooling, even spray, the collocation of soup dish, packing quick-frozens.It is after the face of giving birth to rolls into out roller, directly enter ripe the preparation streamline at 30 ° of inclination angles, utilize the sagging naturally characteristic of wetted surface, continuously respectively by several staged operation groove, mould box until noodles or musculus cutaneus evenly being inserted packing, enter quick-frozen in-35 ℃ of freeze tunnels or the freezer.The present invention can produce Normal juice, original flavor, the quick-frozen instant noodle of former state, musculus cutaneus such as genuine " old Noodles with Soy Bean Paste, Beijing Style ", " Shandong Da Halogen face ", " assorted numb juice face ", " soup-stock meat swallow ", " peeled shrimp cat ear ", " children's vegetable nutrient face ", and this meat that has, seafood, birds, beasts and eggs, fragrant bacterium, vegetables are complete in the traditional properties face, and product can hang down medium-to-high grade from common noodles in a simple sauce, Halogen flesh noodles to Noodles made from sorghum flour with sea cucumber, prawn face etc., to satisfy the different consumer groups' demand.Do not use any anticorrisive agent, pigment and chemical addition agent among the present invention, green safety, convenient and swift, can be with heating 3-5 minute edibles such as microwave, electric furnace, steamers when edible, also can tan by the sun in the sun or directly scald the heat back in outer package and eat with boiling water, as thawing naturally, preferably edible as cool braised noodle.
The invention has the beneficial effects as follows: processing technology is simple, instant, and being of high nutritive value of product, it is good that freshness keeps, multiple tastes.
Description of drawings
Fig. 1 is the pipeline organization schematic diagram of technology of the present invention.
Wherein, 1, cook vat, 2, the protein liquid soaking compartment, 3, constant temperature frozen water groove, 4, living noodles or musculus cutaneus, 5, the pressure surface roller, 6, water inlet pipe, 7, steam pipe, 8, stay-warm case, 9, return pipe, 10, stop valve, 11, the ion cleaner, 12, the face bar is chosen in rotation, and 13, refrigerating battery, 14, pearlite insulating layer, 15, the noodles bearing plate, 16, vapour pressure spray groove, 17, the high-pressure spraying pipe, 18, movable adaptor, 19, swing arm, 20, high temperature resistant microwave plastic casing, 21, the cross section cutter.
The specific embodiment
The invention will be further described below in conjunction with accompanying drawing and embodiment.
Among Fig. 1, technology of the present invention may further comprise the steps:
1, gives birth to the face moulding, be omitted in the schematic diagram.It is to make living noodles or musculus cutaneus or adopt drying vermicelli or dried noodle sheet or instant noodles piece etc. are raw material by known prescription and traditional technology.
2, boiling water thermophilic digestion, it carries out in boiling water high temperature groove, and the living noodles or the musculus cutaneus 4 that are about to step 1 are sent into pressure surface roller 5, enter cook vat 1 then, this groove is connected with steam pipe 7 with 100 ℃ of water inlet pipes 6, and its water temperature is at 100 ℃, steam is more than 105 ℃, and the pH value of institute's water is 5-8.On cook vat 1 top is stay-warm case 8, and the bottom is a return pipe 9, establishes stop valve 10 on it, and return pipe 9 also is connected with ion cleaner 11.Behind high speed cooking, make the starch gel immediately in living noodles or the musculus cutaneus 4, reach ninety percent when ripe, choose face bar 12 by rotation and provoke, send into the imbibition of lowering the temperature in next step the protein liquid soaking compartment 2.
3, protein liquid soaks, and ripe noodles or musculus cutaneus are sent into protein liquid soaking compartment 2, and soybean protein solution fully is penetrated in the ripe noodles, makes its strength road smooth, and is poor not soft, flexible.In the bottom of protein liquid soaking compartment 2 are refrigerating batteries 13, and the one side also has pearlite insulating layer 14.
4, soaked ripe noodles or musculus cutaneus are chosen face bar 12 by rotation and put into constant temperature frozen water groove 3, make ripe cooling fast, its central temperature is reduced to 1 ℃-3 ℃ suddenly, to reach the best temperature difference numerical value before the quick-frozen.In the bottom of constant temperature frozen water groove 3 also is refrigerating battery 13, and the one side is a pearlite insulating layer 14.
5, will cool off good ripe face sends into the vapour pressure spray groove 16 that is positioned at constant temperature frozen water groove 3 opposite sides and carries out high-pressure spraying, with noodles or the free sticky knot juice of musculus cutaneus surface sprayed coating one deck semifluid, when making it thaw heating, noodles adhesion, not agglomerating, unbroken noodles, by this technology, rice is long surplus can producing ten, " longlife noodles " that noodle are a bowl.Spray groove is for 16 times a high-pressure spraying pipe 17, and through high pressure shower 17, its below was provided with movable adaptor 18 after noodles or dough sheet were chosen face bar 12 and provoked by rotation.
6, to the ripe face behind the spray measure, encapsulation and quick-frozen, metering is decide with the length of noodles, automatically with its cut-out, its weight error was controlled between 1-3 restrains when folded noodle lines or musculus cutaneus reached nominal length in moulding box.Swing arm 19 is with noodles or the overlapping high temperature resistant microwave plastic casing 20 of packing into of musculus cutaneus during the dress box, and there is cross section cutter 21 its top.
The noodles or the musculus cutaneus of dress box are sent into quick-frozen in the freezer, and storehouse temperature is-30 ℃, and the quick-frozen time is about 1 hour, or are being lower than quick-frozen in-35 ℃ the freeze tunnel, and cooling time is big or small and decide with volume by weight.
7, preparation noodles, the required soup stock of musculus cutaneus omit among the figure.Its step is, cleans vegetables, and it is stand-by to change cutter.Clean major ingredient, quick-boil water, change cutter, add soup-stock and flavoring, go into the jacketed pan boiling; Add vegetables by the duration and degree of heating, cut off the vapour source during 80to 90mature, go in the cooling pond with being about to soup stock, recirculated water pulls out cold, measures, adorns box (pack) then, seals.
8, soup dish quick-frozen, the vanning warehouse-in, schematic diagram omits.The quick-frozen of soup dish is identical with noodles or musculus cutaneus, behind finished product and noodles or the musculus cutaneus suit, and the envelope shrink film, the big packing case of packing into is gone into-25 ℃ of freezers and is stored.
In the above-mentioned streamline, boiling water cook vat 1, protein liquid soaking compartment 2, constant temperature frozen water groove 3 are with the staged at 30 ° of angles of horizontal plane and arrange, and its inside is respectively equipped with the noodles bearing plate 15 that also becomes 30 ° of angles with horizontal plane.Its key technology is that ripe top layer sucks protein liquid earlier, excessive with moisture in the prevention face, and then sprayed coating is with different anti stick juice, make outside moisture also can't infiltration face in, both are combined in one neither oozes out moisture content, in the critical point of also not infiltrating, make noodles, musculus cutaneus after the quick-frozen can keep constant humidity, store its shelf-life at-18 ℃ of active fresh-keepings and can reach more than 1 year.
Used soybean protein solution, its each composition is by weight: distilled water 7.5-9 part, nanometer soybean albumen powder 0.4-0.6 part, XL-composite phosphate 0.05-0.08 part, the special pure ethyl maltol 0.02-0.03 part of H-D, refining white sugar 0.4-0.8 part, plain easy bright 0.1-0.3 part, mentioned component gets final product after mixing.
The temperature of constant temperature frozen water remains at 0-1 ℃.
During the non-sticking knot liquid of sprayed coating semifluid, temperature is at 2-3 ℃, and is respectively according to the different needs of noodles, musculus cutaneus: thin high-soup jelly is used for Zhi Zuo Halogen face, noodle soup, meat swallow etc.; The meat and vegetables ready-mixed oil is used to make fried bean sauce, fried flour, the cold and dressed with sauce point etc. that picks; Thin numb juice is used to make assorted numb juice face, Korea's huyashi-chuuka (cold chinese-style noodles) etc.; The dilution mayonnaise is used to make pasta, French lunch face etc.; Maltose is rare to be used to make various noodles, musculus cutaneus sweets; The pure fresh milk of saline taste is used to make various children's nutritious fine dried noodles mixed with vegetables.
Soup stock is clear soup or soup-stock or milk soup or thick soup or owes juice or sauce, decides on the demand of product specification and face product.
The present invention is for the musculus cutaneus that does not constitute successive strip, face piece veriety, as face flag, cat ear, plande noodles, only need the noodles bearing plate position among Fig. 1 is changed slightly, to increase several stainless steel bulkheads on the inclined-plane flat board, and accept every portion of block wheaten food respectively with net basket form in its bottom, inclination angle.When treating that boiling to ninety percent is ripe, will net basket integral body and mention, drop water purification part is put into down the immersion liquid operation simultaneously one; So, finish, encapsulate box, bag quick-frozen until sprayed coating.
First procedure is lowered to block wheaten food before the cook vat, at first behind the measuring products, enters boiling in the stainless steel bulkhead by part again, can not confuse between making every part, guarantees that final accurate measurement is errorless.This kind operating procedure is also very practical for drying semi-finished product such as drying vermicelli, dried noodle sheet, face flag, instant noodles pieces.Can omit the wetted surface production process in early stage like this, time saving and energy saving.But buy semi-finished product as raw material, the one, quality is not easy assurance, and the 2nd, production cost slightly increases.But utilize this explained hereafter, can become machinery and turn to manual operations, be well suited for labor-intensive medium-sized and small enterprises and use.
Another one advantage of the present invention is: " duration and degree of heating " holds appropriateness accurately, just fully studied in duration and degree of heating intensification, the temperature-fall period decisive influence to qualities such as food color, smell, taste and shape, outward appearance, mouthfeel, in whole preparation process, scientificlly and effectively given strict the control, guaranteed the perfection and the unification of product.
Claims (6)
1, the preparation technology of a kind of quick-frozen instant noodle, musculus cutaneus is characterized in that: its processing step is,
(1) gives birth to the face moulding, promptly make living noodles or musculus cutaneus or drying semi-finished product raw material;
(2) living noodles or musculus cutaneus are sent into the boiling water cook vat and carry out the boiling water thermophilic digestion, it carries out in boiling water high temperature groove, is about to the living face high speed cooking of step 1, make starch gel immediately wherein, reach ninety percent when ripe, choose the face bar by rotation and provoke, send into soaking compartment cooling imbibition;
(3) noodles behind the thermophilic digestion or musculus cutaneus are sent into the soybean protein solution soaking compartment and soak, soybean protein solution fully is penetrated in ripe noodles or the musculus cutaneus with soybean protein solution;
(4) soaked ripe noodles or musculus cutaneus are put into remained at 0-1 ℃ of constant temperature frozen water groove, make ripe cooling fast, its central temperature is reduced to 1 ℃-3 ℃ suddenly;
(5) will cool off good ripe noodles or musculus cutaneus and carry out high-pressure spraying, at noodles or the free sticky knot juice of musculus cutaneus surface sprayed coating one deck semifluid; The spray temperature is 2-3 ℃, and is respectively according to the different needs of noodles, musculus cutaneus: thin high-soup jelly is used for making
Face, noodle soup, meat swallow; The meat and vegetables ready-mixed oil is used to make fried bean sauce, fried flour, the cold and dressed with sauce point that picks; Thin numb juice is used to make assorted numb juice face, Korea's huyashi-chuuka (cold chinese-style noodles); The dilution mayonnaise is used to make pasta, French lunch face; Maltose is rare to be used to make various noodles, musculus cutaneus sweets; The pure fresh milk of saline taste is used to make various children's nutritious fine dried noodles mixed with vegetables;
(6) to ripe noodles or the musculus cutaneus that sprays measure, encapsulation and quick-frozen, metering is to decide with the length of noodles, automatically with its cut-out, noodles or musculus cutaneus weight error were controlled between the 1-3 gram when fold plane reached nominal length in moulding box;
(7) quick-frozen in the noodles of dress box or the freezer that musculus cutaneus is sent into Ku Wen-30 ℃, the quick-frozen time is 1 hour or is being lower than quick-frozen in-35 ℃ of freeze tunnels, the quick-frozen time decides with the volume size by weight;
(8) with the soup dish quick-frozen of noodles or different taste that musculus cutaneus is joined, the quick-frozen of soup dish and noodles, musculus cutaneus are identical, behind finished product and noodles or the musculus cutaneus suit, and the envelope shrink film, the big packing case of packing into is gone into-25 ℃ of freezers and is stored.
2, the preparation technology of quick-frozen instant noodle according to claim 1, musculus cutaneus is characterized in that: in the described step (1), described drying semi-finished product raw material is drying vermicelli or dried noodle sheet or instant noodles piece.
3, the preparation technology of quick-frozen instant noodle according to claim 1, musculus cutaneus is characterized in that: when the middle noodles of described step (2), musculus cutaneus boiling water thermophilic digestion, water temperature is at 100 ℃, and steam is more than 105 ℃, and the pH value of institute's water is 5-8.
4, the preparation technology of quick-frozen instant noodle according to claim 1, musculus cutaneus, it is characterized in that: used soybean protein solution in the described step (3), its each composition is by weight: distilled water 7.5-9 part, nanometer soybean albumen powder 0.4-0.6 part, XL-composite phosphate 0.05-0.08 part, the special pure ethyl maltol 0.02-0.03 part of H-D, refining white granulated sugar 0.4-0.8 part, plain easy bright 0.1-0.3 part, mentioned component mixes.
5, the preparation technology of quick-frozen instant noodle according to claim 1, musculus cutaneus is characterized in that: the soup dish in the described step (8) is clear soup or soup-stock or milk soup or thick soup or owes juice or sauce.
6, the preparation technology of quick-frozen instant noodle according to claim 1, musculus cutaneus, it is characterized in that: used boiling water cook vat, protein liquid soaking compartment, constant temperature frozen water groove in described step (2), (3), (4) is with the staged at 30 ° of angles of horizontal plane and arranges.
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| CNB200610069630XA CN100536681C (en) | 2006-08-01 | 2006-08-01 | Preparation technology of quick-frozen instant noodle and flour wrapper |
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| CN100536681C true CN100536681C (en) | 2009-09-09 |
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| CN101785548A (en) * | 2010-04-14 | 2010-07-28 | 邹德泽 | Beancurd skin instant noodles and manufacturing method thereof |
| CN101849636B (en) * | 2010-06-23 | 2012-06-06 | 王桂霞 | Instant cold noodles and preparation method thereof |
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| CN106144086A (en) * | 2015-04-11 | 2016-11-23 | 宋波 | Quick freezing type characteristic noodle product and packaging |
| CN105982105A (en) * | 2015-04-14 | 2016-10-05 | 宋波 | Quick-frozen specific noodle soup materials and packaging thereof |
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| CN107439903B (en) * | 2017-07-13 | 2019-12-06 | 安徽红云食品有限公司 | Method for processing quick-frozen glue pudding after pre-freezing |
| CN107518272A (en) * | 2017-09-27 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of modification method of quick-freezing boiled dumplings |
| CN114365817A (en) * | 2021-12-27 | 2022-04-19 | 胡才英 | Cooking equipment and method for quick-frozen instant noodles |
| CN114343121A (en) * | 2022-01-13 | 2022-04-15 | 贵州省瓮安县柴姨妈乡土食品有限公司 | Preparation method of instant cold noodles |
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| CN1907098A (en) | 2007-02-07 |
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