CN101099548B - Method for manufacturing cooking supplementary and convenient food with wheat - Google Patents
Method for manufacturing cooking supplementary and convenient food with wheat Download PDFInfo
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- CN101099548B CN101099548B CN200610090659A CN200610090659A CN101099548B CN 101099548 B CN101099548 B CN 101099548B CN 200610090659 A CN200610090659 A CN 200610090659A CN 200610090659 A CN200610090659 A CN 200610090659A CN 101099548 B CN101099548 B CN 101099548B
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- wheat
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Abstract
The present invention discloses a method for making cooking auxiliary material and instant food by using wheat. Said method includes the following steps: (1), selecting wheat raw material; (2), placing wheat groats in boiling water, boiling for several min, separating wheat groats from water and air-drying; (3), removing wheat brans; (4), grinding wheat groats to obtain dough-like raw material; (5), utilizing forming machine to make the dough raw material into the form of instant noodles; and (6), directly drying the obtained finished product, bagging so as to obtain the invented instant noodles food.
Description
Technical field
The present invention relates to a kind of method of food processing, particularly relate to the method for making food of a grow wheat.
Background technology
Traditional flour production process is to begin harvesting behind wheat aging time, produces the flour of various criterion through threshing, decortication and flour milling etc.Produce food such as instant noodles or gluten again with flour.Because after the wheat full maturity, flour is also made in harvesting, so exist the lower problem of gluten degree content, add the shortcoming of the method existence of making food, cause traditional instant food mouthfeel not good.
Summary of the invention
The purpose of this invention is to provide a kind of method of making cooking supplementary and instant food,, also solved the technical problem of making cooking supplementary of wheat as raw material simultaneously to solve traditional not good problem of instant food mouthfeel with wheat.
A kind of method with wheat food easy to make of the present invention, realize that the step of above-mentioned purpose is as follows:
1), select materials, select for use apart from the maturity period to differ from 5 to 7 days, the wheat wheat head all becomes flavous wheat, through harvesting, threshing and shelling operation, wheat is collected standby;
2), will be set by step 1) wheat collected puts into the boiling water that boils, boil 7 to 8 minutes after, with wheat and moisture from after, the cold of drying in the air is to about 20 ℃;
3), will be set by step 2) processing of removing wheat bran of the wheat of processing, the wheat of removing wheat bran separates the back with wheat bran stand-by;
4), will be set by step 3) the wheat bran wheat that goes of processing carries out milling repeatedly, makes doughy raw material;
5), will be set by step 4) raw material made, with into strips spiral-shaped of forming mechanism;
6), will be set by step 5) product made directly the oven dry packaging bag of packing into make instant flour food.
A kind of method of making cooking supplementary with wheat of the present invention, realize that the step of above-mentioned purpose is as follows:
1), select materials, select for use apart from the maturity period to differ from 5 to 7 days, the wheat wheat head all becomes flavous wheat, through harvesting, threshing and shelling operation, wheat is collected standby;
2), will be set by step 1) wheat collected puts into the boiling water that boils, boil 7 to 8 minutes after, with wheat and moisture from after, the cold of drying in the air is to about 20 ℃;
3), will be set by step 2) processing of removing wheat bran of the wheat of processing, the wheat of removing wheat bran separates the back with wheat bran stand-by;
4), will be set by step 3) the wheat bran wheat that goes of processing carries out milling repeatedly, makes doughy raw material;
5), will be set by step 4) raw material made, with into strips spiral-shaped of forming mechanism;
6), will be set by step 5) product made puts into 80 ℃ to 90 ℃ hot water and is heated to after water temperature is identical, taking-up is put into and is pulled out after cold water about 10 ℃ stirs, putting into one again fills the frying pan of deep fat or fries stove, add condiment simultaneously, under hot environment, stir-fried 10 to 20 minutes, it is cool to about 20 ℃ to dry in the air after the taking-up, after pack or the tinning, makes the culinary art auxiliary material behind high temperature sterilization.
A kind of as mentioned above method of making cooking supplementary with wheat, wherein the hot oil temperature in frying pan or the stir-fry stove is 100 ℃ to 200 ℃ scopes.
A kind of as mentioned above method of making cooking supplementary with wheat, condiment wherein mainly comprises green onion, ginger, salt, sugar and soy sauce.
A kind of as mentioned above method of making cooking supplementary with wheat, the major ingredient wherein and the weight proportion of condiment: 100 parts in wheat goods; 1.5 parts of green onions; 1 part of ginger; 0.5 part of salt; 0.4 part of sugar; 2 parts in soy sauce.
A kind of as mentioned above method of making cooking supplementary with wheat, condiment wherein also comprises a little cooked beef fourth goods.
Advantage of the present invention and good effect are as follows:
1, instant flour food and the cooking supplementary of making by the inventive method all has the characteristics of mouthfeel somersault.
2, processing mode is reasonable, makes the quality of product higher; Boil as carried out heat before removing wheat bran, after the cold of drying in the air again, just remove wheat bran, make that wheat bran goes clean and easily further improved the quality of product.
3, the whole compositions that kept wheat make the product nutritive value higher;
4, manufacture craft is simple, and product cost is low; After cooperating condiment, make mouthfeel better.
The tool embodiment
The present invention selects for use apart from the maturity period to differ from 5 to 7 days when selecting materials, and the wheat head all becomes flavously, and thoroughly ripe wheat does not gather in, and after threshing and the shelling, as raw material for standby.In the ordinary course of things, be the best with 5 days ripen in advance phases.Usually people are inchoate after the maturity period arrives to the harvesting of wheat, and the sign in maturity period can judge that promptly wheat is the maturity period by the time that full state begins to contraction state changes by profile, and begun to generate starch in the wheat this moment.The sign in maturity period also can judge by the internal structure of wheat, before not coming to the ripening period, and the inner core adularescent jelly of wheat, during to 5 to 7 days before maturity period, this white jelly disappears, and the inner core of wheat has the white core of powdery afterwards, and be the state that comes to the ripening period this moment.At the different mature periods of wheat, the content of its gluten can be referring to subordinate list 1.
Above-mentioned select materials, after threshing and the shelling operation, wheat put into the boiling water that boils finishing, boil about 7 to 8 minutes, with wheat pull out with moisture from after, it is cool to about 20 ℃ to dry in the air.Cool mode realizes above-mentioned steps by drying in the air naturally.After the cold of drying in the air, wheat by traditional wheat bran processing method of going, is removed wheat bran, and wheat bran is separated.
The wheat of removing wheat bran is carried out milling repeatedly with traditional milling equipment, until becoming doughy raw material.Above-mentioned doughy raw material cut into slices, makes bar and the spirality product that operation is made strip such as toss about in bed.
After above-mentioned spirality goods were directly dried, the packaging bag of packing into was as the major ingredient of instant noodles, this product can with the supporting use of condiment of traditional instant noodles, become novel instant noodles product.
With above-mentioned spirality goods in the following manner, can be made into the culinary art auxiliary material:
1) hot water of putting into 80 ℃ to 90 ℃ heats, and its identical back with water temperature is taken out;
2) putting into cold water about 10 ℃ stirs and to pull out after being cooled to about 10 ℃;
3) put into one and fill the frying pan of deep fat or fry stove, add condiment simultaneously, stir-fried under hot environment 10 to 20 minutes, it is cool to about 20 ℃ to dry in the air after the taking-up;
4) after pack or the tinning, behind high temperature sterilization, make the auxiliary material of culinary art usefulness.
Batching when the culinary art of making as stated above can be used as cooking with auxiliary material can also be used as the batching in the cold vegetable dish in sauce.
In above-mentioned manufacture craft, the hot oil temperature in frying pan or the stir-fry stove is 100 ℃ to 200 ℃ scopes, and hot environment also should remain on about 100 ℃.The auxiliary material and the weight proportion of described culinary art usefulness are as follows:
100 parts in wheat manufactured goods; 1.5 parts of green onions; 1 part of ginger; 0.5 part of salt; 0.4 part of sugar; 2 parts in soy sauce.
More than the auxiliary material weight proportion of culinary art usefulness can increase and decrease in right amount according to taste.Can suitably increase the cooked beef goods of a little in condiment, be best with the fine granularity, to increase the mouthfeel of its delicious taste.
Subordinate list 1:
The muscle equipment of washing one's face is routinely operated
| The time of getting wheat | The output capacity of gluten (percentage by weight) |
| Normal harvest time harvesting | 40％-45％ |
| Harvesting in 3 days in advance | 60％ |
| Harvesting in 5 days in advance | 65％ |
| Harvesting in 7 days in advance | 60％ |
Claims (6)
1. method with wheat food easy to make, its step is as follows:
1), select materials, select for use apart from the maturity period to differ from 5 to 7 days, the wheat wheat head all becomes flavous wheat, through harvesting, threshing and shelling operation, wheat is collected standby;
2), will be set by step 1) wheat collected puts into the boiling water that boils, boil 7 to 8 minutes after, with wheat and moisture from after, the cold of drying in the air is to about 20 ℃;
3), will be set by step 2) processing of removing wheat bran of the wheat of processing, the wheat of removing wheat bran separates the back with wheat bran stand-by;
4), will be set by step 3) the wheat bran wheat that goes of processing carries out milling repeatedly, makes doughy raw material;
5), will be set by step 4) raw material made, with into strips spiral-shaped of forming mechanism;
6), will be set by step 5) product made directly the oven dry packaging bag of packing into make instant flour food.
2. method of making cooking supplementary with wheat, its step is as follows:
1), select materials, select for use apart from the maturity period to differ from 5 to 7 days, the wheat wheat head all becomes flavous wheat, through harvesting, threshing and shelling operation, wheat is collected standby;
2), will be set by step 1) wheat collected puts into the boiling water that boils, boil 7 to 8 minutes after, with wheat and moisture from after, the cold of drying in the air is to about 20 ℃;
3), will be set by step 2) processing of removing wheat bran of the wheat of processing, the wheat of removing wheat bran separates the back with wheat bran stand-by;
4), will be set by step 3) the wheat bran wheat that goes of processing carries out milling repeatedly, makes doughy raw material;
5), will be set by step 4) raw material made, with into strips spiral-shaped of forming mechanism;
6), will be set by step 5) product made puts into 80 ℃ to 90 ℃ hot water and is heated to after water temperature is identical, taking-up is put into and is pulled out after cold water about 10 ℃ stirs, putting into one again fills the frying pan of deep fat or fries stove, add condiment simultaneously, under hot environment, stir-fried 10 to 20 minutes, it is cool to about 20 ℃ to dry in the air after the taking-up, after pack or the tinning, makes the culinary art auxiliary material behind high temperature sterilization.
3. a kind of method of making cooking supplementary with wheat as claimed in claim 2, wherein the hot oil temperature in frying pan or the stir-fry stove is 100 ℃ to 200 ℃ scopes.
4. a kind of method of making cooking supplementary with wheat as claimed in claim 2, condiment wherein mainly comprises green onion, ginger, salt, sugar and soy sauce.
5. a kind of method of making cooking supplementary as claimed in claim 4 with wheat, the major ingredient wherein and the weight proportion of condiment are: 100 parts in wheat goods; 1.5 parts of green onions; 1 part of ginger; 0.5 part of salt; 0.4 part of sugar; 2 parts in soy sauce.
6. a kind of method of making cooking supplementary with wheat as claimed in claim 4, condiment wherein also comprises a little cooked beef fourth goods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610090659A CN101099548B (en) | 2006-07-03 | 2006-07-03 | Method for manufacturing cooking supplementary and convenient food with wheat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610090659A CN101099548B (en) | 2006-07-03 | 2006-07-03 | Method for manufacturing cooking supplementary and convenient food with wheat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101099548A CN101099548A (en) | 2008-01-09 |
| CN101099548B true CN101099548B (en) | 2010-05-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610090659A Expired - Fee Related CN101099548B (en) | 2006-07-03 | 2006-07-03 | Method for manufacturing cooking supplementary and convenient food with wheat |
Country Status (1)
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| CN (1) | CN101099548B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043308A (en) * | 2018-06-27 | 2018-12-21 | 钱咏梅 | A kind of deep working method of blueness wheat |
| CN113080364A (en) * | 2021-03-17 | 2021-07-09 | 职统义 | Processing and production process of flavored green wheat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1267470A (en) * | 1998-06-05 | 2000-09-27 | 马士东 | Green wheat food and its production process |
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- 2006-07-03 CN CN200610090659A patent/CN101099548B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1267470A (en) * | 1998-06-05 | 2000-09-27 | 马士东 | Green wheat food and its production process |
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| CN101099548A (en) | 2008-01-09 |
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