CN101326974A - Fresh-keeping wet noodle steaming and cooking technique and processing equipment thereof - Google Patents
Fresh-keeping wet noodle steaming and cooking technique and processing equipment thereof Download PDFInfo
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- CN101326974A CN101326974A CNA2008100208606A CN200810020860A CN101326974A CN 101326974 A CN101326974 A CN 101326974A CN A2008100208606 A CNA2008100208606 A CN A2008100208606A CN 200810020860 A CN200810020860 A CN 200810020860A CN 101326974 A CN101326974 A CN 101326974A
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Abstract
The invention relates to a freshness keeping wetted-surface steaming and spraying maturation process which is realized by a high-temperature steam box with a conveyor; the process comprises the following steps: raw noodles enter into the high-temperature steam box, and is conveyed by the conveyor and go through the steam box at steady speed; the raw noodles are continuously sprayed by at least a water sprinkler when conveying; a wetted-surface finished product which becomes mature after being steamed and sprayed is obtained at the outlet of the steam box; the mass of the raw noodles which enter into the steam box every minute is M, and the sprinkling mass scope of the water sprinkler every minute is 0.1M to 0.9M. The processing equipment of the invention comprises the high-temperature steam box, the conveyor arranged in the steam box and used to convey the noodles; the steam box is provided with at least a water sprinkler which can spray the raw noodles; the water sprinkler is connected with a water pipe with a control valve and a flow meter. The process sprays the noodles based on the prior noodle steaming maturation technology, thereby improving the water content of the noodles and improving the taste of the noodles; the equipment can realize the freshness keeping wetted-surface steaming and spraying maturation process, and realize the continuous production of maturation through steaming and spraying.
Description
Technical field
The present invention relates to a kind of maturation technology of fresh-keeping wet noodle, and the special processing equipment of realizing this maturation technology, the fresh-keeping wet noodle processing technique field belonged to.
Background technology
What employing was produced in the maturation of tradition fresh-keeping wet noodle is poach maturation technology, or cooks the technology of forming with steam merely.
Poach maturation technology is: the method that face is manually boiled in simulation, and living noodles are put into boiling water boil (water temperature is between 95 ℃～100 ℃ usually).Because this technology is that living noodles are placed boiling water fully, so in the middle of by the ripe process that changes, uncontrollable because of saturated suction and moisture, cause ripe noodles water content too high (the noodles water content is up to 100%～120%), noodles soft excessively, cause the mouthfeel difference not have bite, and retention is poor.Its equipment is fairly simple, mainly includes the tank that corrosion resistant plate is made, and steam generation device.Steam generation device feeds tank with steam, and water constantly is heated to boiling point, after then will the face of giving birth to putting into the boiling water groove and boiling several minutes, with clear water flush away surface pastel.
Cooking noodles technology with steam merely is; Living noodles are cooked with steam merely.This technology is discharged moisture because of high temperature action on the contrary because in the process of cooking, noodles moisture can not get replenishing, and makes ripe noodles (the noodles water content is generally about 30%) really up to the mark, can't directly eat.Its equipment is the steam box that is connected with steam, living noodles is put into steam box steam to take out after several minutes and get final product.What this equipment adopted is traditional technology that cooks, and the noodles of producing are stiff, matter is poor, can not satisfy the demands of consumers.
Summary of the invention
Technical problem to be solved by this invention is, overcomes the shortcoming of existing fresh-keeping wet noodle maturation technology, and a kind of fresh-keeping wet noodle steaming and cooking technique is provided.
Another technical problem to be solved by this invention is that a kind of special processing equipment of realizing this fresh-keeping wet noodle steaming and cooking technique is provided.
The technical solution adopted for the present invention to solve the technical problems is as follows: a kind of fresh-keeping wet noodle steaming and cooking technique, realize that by means of high temperature steam box in the described steam box water spray system is installed, its technical process is as follows with foraminous conveyer:
Living noodles enter the high temperature steam box, by foraminous conveyer carrying at the uniform velocity passing through steam box, and in stroke, be subjected to a lasting spray that is arranged on water spray system in the steam box at least, the port of export by steam box obtains steaming the fresh-keeping wet noodle finished product that drenches maturation, the living noodles quality that per minute enters steam box is M, and water spray system per minute water spray mass range is 0.1M～0.9M.
The present invention also can realize by following further technical scheme:
Be subjected to the lasting spray of three water spray systems in the stroke of described living noodles in steam box, the position range that described living noodles are sprayed is respectively, living noodles stroke is preceding 26% in the steam box～and preceding 34%, preceding 41%～preceding 49%, preceding 56%～preceding 64%, three spray equipment per minute water spray mass range is respectively 0.3M～0.9M, 0.2M～0.6M, 0.1M～0.5M.
The principle of technology of the present invention is as follows: when noodles cook about 30% period of process whole, noodles have just changed α state (gelatinization state a kind of) over to, are sprayed onto the moisture on the living noodles, just are easy to be absorbed by noodles; When noodles cook about 45% period of process whole, at this moment the surface of noodles has formed the α state, and the moisture that is sprayed onto on the living noodles can only part be absorbed by noodles; When noodles in whole 60% period that cooks process, the inside and outside of noodles formed the α state and has been tending towards maturation, the at this moment extraneous moisture that is sprayed onto on the noodles just is difficult to absorb.2～5 minutes roughly consuming time kinds of three phases are finished whole noodles by the ripe maturation technology that steams that changes.
Expect different mouthfeels, the noodles of different hardness, the different periods add the water absorption that the different water yields is controlled living noodles in the process of cooking with regard to adopting, as expect that water absorption is more, the noodles that mouthfeel is softer, can carry out the spray of the more water yield in the front portion of living noodles stroke, middle front part, postmedian are sprayed water less or are not sprayed water; As expect that water absorption is moderate, neither too hard, nor too soft noodles just carry out the spray of the more water yield at the middle front part of living noodles stroke, and anterior and postmedian is sprayed water less or is not sprayed water; As expect that water absorption is less, harder noodles then carry out the spray of the more water yield at the postmedian of living noodles stroke, and just anterior, middle front part is sprayed water less or do not spray water.
It is as follows that the present invention solves the technical scheme that its another technical problem adopts:
Realize the special processing equipment of fresh-keeping wet noodle steaming and cooking technique of the present invention, its composition comprises: the high temperature steam box, be positioned at steam box inside in order to the foraminous conveyer of carrying noodles and gear and the mechanical transmission mechanism that drives the foraminous conveyer running, it is characterized in that being equipped with at least in the described steam box water spray system that can spray living noodles, described water spray system is connected with the water pipe that has by-pass valve control and flowmeter.
The beneficial effect of technology of the present invention is as follows: the present invention cooks on the surface technology basis existing, noodles are carried out the water purification spray, thereby improved the water content of noodles, make noodles and have good mouthfeel, because the effect of steam moisture makes the progressively gelatinization of noodles surface, gelatinization is more ripe, noodles just more are not easy to absorb the moisture that the external world sprays into, the present invention has used this mechanism in process of production, and the diverse location of noodles total kilometres is installed spray equipment noodles are had the water spray of controlled quentity controlled variable in steam box respectively, changes required moisture in the ripe process to replenish noodles by giving birth to, living noodles constantly heat up during by the high temperature steam box, finally reach ripe, through the ripe noodles moisture height of processes of the present invention, and intensity is good, the quality height of noodles, mouthfeel strength road, and can adjust the different phase injection flow rate as required, obtain the noodles of different mouthfeels, satisfy client's various needs, and this technology can realize that noodles steam the continuous production of drenching maturation, efficient height.
The beneficial effect of process equipment of the present invention is as follows: be equipped with in the steam box of process equipment of the present invention and have by-pass valve control and flowmeter spray equipment, can to the noodles in the steam ambient water spray of controlled quentity controlled variable be arranged in the different stages, the sensory of noodles that produces is good, quality is good; And can change the mouthfeel of noodles by regulating the injection flow rate of spray equipment, satisfy client's various needs; Process equipment of the present invention is simple in structure, can realize that the steaming pouring maturation of noodles is produced continuously, and the production efficiency height has been avoided the secondary pollution of food.
Description of drawings
Fig. 1 is the structural representation of special processing equipment embodiment 1 of the present invention.
Fig. 2 is the structural representation of special processing equipment embodiment 2 of the present invention.
The specific embodiment
With reference to the accompanying drawings and in conjunction with the embodiments the present invention is described in further detail.But the invention is not restricted to given example.
The present invention for embodiment in, the density of noodles is approximately 1.3 gram/cubic centimetres, its many noodles total heights are 2～4 millimeters, many noodles overall widths are 30～70 millimeters, the temperature in the steam box is 95 ℃～100 ℃.
Process implementing example 1 of the present invention
Fresh-keeping wet noodle steaming and cooking technique, realize that by means of high temperature steam box water spray system is installed in the steam box, and its technical process is as follows with foraminous conveyer:
Living noodles enter the high temperature steam box, by foraminous conveyer carrying at the uniform velocity passing through steam box, and in stroke, be subjected to a lasting spray that is arranged on water spray system in the steam box, the port of export by steam box obtains steaming the fresh-keeping wet noodle finished product that drenches maturation, the haul distance of living noodles in steam box is 20 meters, the speed that living noodles move ahead is 4 meters/minute, the living noodles quality that per minute enters steam box is 700 grams, water spray system per minute water spray quality is 630 grams, its per minute water spray quality also is adjustable as 400 grams, 70 grams etc., mainly be according to experiment effect, actual needs is regulated, the water spray quality control of its per minute is in 0.1～0.9 per minute enters the mass range of the living noodles of steam box, be that the quality representation that per minute enters the living noodles of steam box is M, then water spray system per minute water spray mass range is 0.1M～0.9M.
Consider the gelatinization stage that noodles experience in the process of cooking, in the technology of the present invention, the position that living noodles are sprayed can be arranged on front portion, middle front part or the postmedian of living noodles stroke in the steam box, according to the living noodles water absorbing capacity of gelatinization process, and according to the setting of producing the position of to spray water, specifically, if want to obtain the softer noodles of mouthfeel, then will spray the front portion that the position is located at living noodles stroke in the steam box; If expect the noodles that mouthfeel is neither too hard, nor too soft, then will spray the not middle front part of living noodles stroke in steam box of position; If expect the noodles that mouthfeel is harder, then will spray the postmedian that the position is located at living noodles stroke in the steam box.
In the present embodiment, the haul distance of living noodles in steam box is 20 meters, the position that living noodles are sprayed is positioned at 6 meters of the living noodles stroke that the steam box arrival end starts at, preceding 30% place of living noodles stroke in the steam box just, the living noodles water absorbing capacity at this place is strong, and the sensory of noodles of production is soft, and can be by regulating injection flow rate, further regulate mouthfeel, water sprays to such an extent that many more mouthfeels are soft more.Through experiment, the position that living noodles are sprayed can be selected on the throne in 5.2 meters to 6.8 meters scopes of the living noodles stroke that the steam box arrival end is started at, just in preceding 26%～preceding 34% scope of the interior living noodles stroke of steam box, this scope belongs to the front portion of living noodles stroke in the steam box.
Process implementing example 2 of the present invention
Fresh-keeping wet noodle steaming and cooking technique, realize that by means of high temperature steam box water spray system is installed in the steam box, and its technical process is as follows with foraminous conveyer:
Living noodles enter the high temperature steam box, by foraminous conveyer carrying at the uniform velocity passing through steam box, and in stroke, be subjected to a lasting spray that is arranged on water spray system in the steam box, the port of export by steam box obtains steaming the fresh-keeping wet noodle finished product that drenches maturation, the haul distance of living noodles in steam box is 23 meters, the speed that living noodles move ahead is 12.5 meters/minute, the living noodles quality that per minute enters steam box is 4500 grams, water spray system per minute water spray quality is 2000 grams, its per minute water spray quality also is adjustable as 450 grams, 4050 grams etc., mainly be according to experiment effect, actual needs is regulated, the water spray quality control of its per minute is in 0.1～0.9 per minute enters the mass range of the living noodles of steam box, be that the quality representation that per minute enters the living noodles of steam box is M, then water spray system per minute water spray mass range is 0.1M～0.9M.
In the present embodiment, the haul distance of living noodles in steam box is 23 meters, the position that living noodles are sprayed is positioned at 10.35 meters of the living noodles stroke that the steam box arrival end starts at, preceding 45% place of living noodles stroke in the steam box just, the living noodles water absorbing capacity at this place is medium, and the sensory of noodles of production is moderate, and can be by regulating injection flow rate, further regulate mouthfeel, water spray soft more, the spray of many more mouthfeels few more hard more.Through experiment, the position that living noodles are sprayed can be selected on the throne in 9.43 meters to 11.27 meters scopes of the living noodles stroke that the steam box arrival end is started at, just in preceding 41%～preceding 49% scope of the interior living noodles stroke of steam box, this scope belongs to the middle front part of living noodles stroke in the steam box.
Process implementing example 3 of the present invention
Fresh-keeping wet noodle steaming and cooking technique, realize that by means of high temperature steam box water spray system is installed in the steam box, and its technical process is as follows with foraminous conveyer:
Living noodles enter the high temperature steam box, by foraminous conveyer carrying at the uniform velocity passing through steam box, and in stroke, be subjected to a lasting spray that is arranged on water spray system in the steam box, the port of export by steam box obtains steaming the fresh-keeping wet noodle finished product that drenches maturation, the haul distance of living noodles in steam box is 22 meters, the speed that living noodles move ahead is 8 meters/minute, the living noodles quality that per minute enters steam box is 1000 grams, water spray system per minute water spray quality is 300 grams, its per minute water spray quality also is adjustable as 100 grams, 900 grams etc., mainly be according to experiment effect, actual needs is regulated, the water spray quality control of its per minute is in 0.1～0.9 per minute enters the mass range of the living noodles of steam box, be that the quality representation that per minute enters the living noodles of steam box is M, then water spray system per minute water spray mass range is 0.1M～0.9M.
In the present embodiment, the haul distance of living noodles in steam box is 22 meters, the position that living noodles are sprayed is positioned at 13.2 meters of the living noodles stroke that the steam box arrival end starts at, preceding 60% place of living noodles stroke in the steam box just, the living noodles water absorbing capacity at this place a little less than, the sensory of noodles of production is harder, and can be by regulating injection flow rate, further regulate mouthfeel, water spray soft more, the spray of many more mouthfeels few more hard more.Through experiment, the position that living noodles are sprayed can be selected on the throne in 12.32 meters to 14.08 meters scopes of the living noodles stroke that the steam box arrival end is started at, just in preceding 56%～preceding 64% scope of the interior living noodles stroke of steam box, this scope belongs to the postmedian of living noodles stroke in the steam box.
Process implementing example 4 of the present invention
Fresh-keeping wet noodle steaming and cooking technique, realize that by means of high temperature steam box water spray system is installed in the steam box, and its technical process is as follows with foraminous conveyer:
Living noodles enter the high temperature steam box, by foraminous conveyer carrying at the uniform velocity passing through steam box, and in stroke, be subjected to three lasting sprays that are arranged on water spray system in the steam box, the port of export by steam box obtains steaming the fresh-keeping wet noodle finished product that drenches maturation, in this enforcement, the haul distance of living noodles in steam box is 20 meters, the speed that living noodles move ahead is 6 meters/minute, the living noodles quality that per minute enters steam box is 900 grams, the position that living noodles are sprayed lays respectively at 6 meters that start at from the steam box arrival end, 9 meters, 12 meters, just in the steam box preceding 30% of living noodles stroke, preceding 45%, preceding 60% place, three spray equipment per minute water spray quality are respectively 450 grams, 360 grams, 180 grams, three positions that living noodles are sprayed also can be positioned at 5.2 meters of the living noodles stroke of starting at from the steam box arrival end, 8.2 rice, 11.2 rice, perhaps lay respectively at 6.8 meters of the living noodles stroke of starting at from the steam box arrival end, 9.8 rice, 12.8 rice, three positions that living noodles are sprayed lay respectively at 5.2 meters～6.8 meters of the living noodles stroke of starting at from the steam box arrival end, 8.2 rice～9.8 meters, 11.2 rice～12.8 meters, that is to say that three positions that living noodles are sprayed lay respectively at preceding 26%～preceding 34% of the interior living noodles stroke of steam box, preceding 41%～preceding 49%, in preceding 56%～preceding 64% scope, three spray equipment per minute water spray quality also can be respectively 270 grams, 180 grams, 90 grams, perhaps be respectively 810 grams, 540 grams, 450 grams, three spray equipment per minute water spray mass ranges are respectively 270 grams～810 grams, 180 grams～540 grams, 90 grams～450 grams that is to say that three spray equipment per minute water spray mass ranges are respectively 0.3M～0.9M, 0.2M～0.6M, 0.1M～0.5M.
In the technology of the present invention, the haul distance of living noodles in steam box is 20 meters～23 meters, and the velocity interval that living noodles move ahead is 4 meters/minute～12.5 meters/minute
In the invented technology, the number of times that the stroke of living noodles in steam box sprayed can make 2 times, 4 times, 5 inferior, that is to say to be subjected to a lasting spray that is arranged on water spray system in the steam box in the stroke of living noodles in steam box at least.
Apparatus of the present invention embodiment 1
As shown in Figure 1, the special processing equipment of fresh-keeping wet noodle steaming and cooking technique of the present invention, its composition comprises: high temperature steam box 1, be positioned at the foraminous conveyer 2 in order to the conveying noodles of steam box inside, and the gear and the mechanical transmission mechanism (gear that drive the foraminous conveyer running, mechanical transmission mechanism drives the foraminous conveyer running, belong to the existing mature technology category of mechanical field, its structure is not described in detail at this), its improvements are to be equipped with in the steam box 1 water spray system 3 that can spray living noodles, and water spray system 3 is connected with the water pipe 6 that has by-pass valve control 4 and flowmeter 5.11 is the arrival end of steam box among the figure, and 12 is the port of export of steam box, and 7 is noodles.
In the present embodiment, water spray system is positioned at the front portion of the living noodles stroke of steam box, at this place living noodles is sprayed, and can allow living noodles absorb water comparatively fully, obtains the softer noodles of mouthfeel; This water spray system also can be installed on the middle front part or the postmedian of living noodles stroke in the steam box, sprays at middle front part, postmedian, can obtain the moderate and harder noodles of mouthfeel of mouthfeel respectively.
In the present embodiment, the haul distance of living noodles in steam box is 20 meters, the position of water spray system is positioned at 6 meters of the living noodles stroke that the steam box arrival end starts at, preceding 30% place of living noodles stroke in the steam box just, the living noodles water absorbing capacity at this place is strong, and the sensory of noodles of production is soft, and can be by regulating injection flow rate, further regulate mouthfeel, water sprays to such an extent that many more mouthfeels are soft more.Through experiment, the position of water spray system can be selected in 5.2 meters to the 6.8 meters scopes of the living noodles stroke in the living noodles stroke that the steam box arrival end is started on the throne, just in preceding 26%～preceding 34% scope of the interior living noodles stroke of steam box, this scope belongs to the front portion of living noodles stroke in the steam box.
In order to obtain the moderate noodles of mouthfeel, apparatus of the present invention water spray system can be located at 9 meters of the living noodles stroke that the steam box arrival end starts at, preceding 45% place of living noodles stroke in the steam box just, the living noodles water absorbing capacity at this place is medium, the sensory of noodles of producing is moderate, and can further regulate mouthfeel by regulating injection flow rate, water spray soft more, the spray of many more mouthfeels few more hard more.Through experiment, the position of water spray system can be selected on the throne in 8.2 meters to 9.8 meters scopes of the living noodles stroke that the steam box arrival end is started at, just in preceding 41%～preceding 49% scope of the interior living noodles stroke of steam box, this scope belongs to the middle front part of living noodles stroke in the steam box.
In order to obtain the harder noodles of mouthfeel, apparatus of the present invention water spray system can be located at 12 meters of the living noodles stroke that the steam box arrival end starts at, preceding 60% place of living noodles stroke in the steam box just, the living noodles water absorbing capacity at this place is for a little less than, the sensory of noodles of producing is harder, and can further regulate mouthfeel by regulating injection flow rate, water spray soft more, the spray of many more mouthfeels few more hard more.Through experiment, the position of water spray system can be selected on the throne in 11.2 meters to 12.8 meters scopes of the living noodles stroke that the steam box arrival end is started at, just in preceding 56%～preceding 64% scope of the interior living noodles stroke of steam box, this scope belongs to the middle front part of living noodles stroke in the steam box.
The water spray system of apparatus of the present invention can be selected spray thrower for use.
Apparatus of the present invention embodiment 2
As shown in Figure 2, the special processing equipment of fresh-keeping wet noodle steaming and cooking technique of the present invention, composition comprises: high temperature steam box 1, be positioned at steam box 1 inside in order to carry the foraminous conveyer 2 of noodles, and the gear and the mechanical transmission mechanism (gear that drive the foraminous conveyer running, mechanical transmission mechanism drives the foraminous conveyer running, belong to the existing mature technology category of mechanical field, its structure is not described in detail at this), its improvements are to be equipped with in the steam box three water spray systems 31 that can spray living noodles, 32,33, water spray system 31,32,33 respectively with have by- pass valve control 41,42,43 and flowmeter 51,52,53 water pipe 61,62,63 connect, by the injection flow rate of by-pass valve control and flowmeter control spray equipment, three water spray systems 31,32,33 lay respectively at the front portion of living noodles stroke in the steam box 1, middle front part, postmedian.The water spray system 31,32,33 of apparatus of the present invention can be selected spray thrower for use.11 is the arrival end of steam box among Fig. 2, and 12 is the port of export of steam box, and 7 is noodles.
In the present embodiment, the haul distance of living noodles in steam box is 23 meters, these three water spray systems are installed in 6.9 meters, 10.35 meters, 13.8 meters of the living noodles stroke that the steam box arrival end starts at respectively, just are exactly preceding 30%, preceding 45%, preceding 60% place of living noodles stroke in the steam box
The position of these three water spray systems also can be positioned at 5.98 meters of the living noodles stroke of starting at from the steam box arrival end, 9.43 rice, 12.88 rice, perhaps lay respectively at 7.82 meters of the living noodles stroke of starting at from the steam box arrival end, 11.27 rice, 14.72 rice, the position of these three water spray systems can lay respectively at 5.98 meters～7.82 meters of the living noodles stroke of starting at from the steam box arrival end, 9.43 rice～11.27 meters, 12.88 in rice～14.72 meters scopes, that is to say that three water spray systems lay respectively at preceding 26%～preceding 34% of living noodles stroke in the steam box, preceding 41%～preceding 49% of the interior living noodles stroke of steam box, in preceding 56%～preceding 64% scope of the interior living noodles stroke of steam box.These three scopes just in time lay respectively at the stage of three keys of living noodles gelatinization, spray herein to regulate the mouthfeel of noodles, thereby obtain the high-quality noodles of various mouthfeels.
In order to reduce the length of equipment, conserve space, foraminous conveyer is a multilayer reciprocal transportation guipure structure, foraminous conveyer is arranged above and below, foraminous conveyer is arranged above and below for every layer, and dislocation successively can make noodles drop down onto down on one deck foraminous conveyer from the last layer foraminous conveyer smoothly like this between the upper and lower foraminous conveyer length direction, realizes the automatic operation of noodles in the stratiform foraminous conveyer.In the present embodiment, the number of plies of foraminous conveyer can design according to actual needs, also can be 2 layers, 4 layers, 6 layers, or the like.Certainly foraminous conveyer also can be a monoblock type individual layer guipure, can realize apparatus of the present invention equally.
The steam of apparatus of the present invention steam box is from boiler, enter steam box by steam control valve and jet chimney, spray in the steam box by multi-group spray orifice pipeline, make the interior temperature of steam box reach desired temperature (95 ℃～100 ℃), condensed water in the pipeline enters condensate draining by condensate pipe through drain valve, but the condensed water secondary is used, purify waste water through supply-water pump by three groups of filler pipe roads and add water control valve, different requirements by ripe of institute's processing and antistaling, spray controllable spray water in different locations by water spray system, drench on the noodles on the foraminous conveyer, noodles are absorbed, water yield size is by the by-pass valve control and the flowmeter control that are installed in the filler pipe road, and the sewage that does not enter noodles enters in the cesspool by connecing dirty basin and pipeline.
2,4,5 even more water spray system also can be installed in apparatus of the present invention steam box, a water spray system that can spray living noodles is installed in the steam box in a word at least.
Claims (10)
1, fresh-keeping wet noodle steaming and cooking technique, realize that by means of high temperature steam box in the described steam box water spray system is installed, its technical process is as follows with foraminous conveyer:
Living noodles enter the high temperature steam box, by foraminous conveyer carrying at the uniform velocity passing through steam box, and in stroke, be subjected to a lasting spray that is arranged on water spray system in the steam box at least, the port of export by steam box obtains steaming the fresh-keeping wet noodle finished product that drenches maturation, the living noodles quality that per minute enters steam box is M, and water spray system per minute water spray mass range is 0.1M～0.9M.
2, fresh-keeping wet noodle steaming and cooking technique according to claim 1, it is characterized in that being subjected in the stroke of living noodles in steam box the lasting spray of a water spray system, the front portion of the position that living noodles are sprayed living noodles stroke in steam box, middle front part, postmedian a kind of.
3, fresh-keeping wet noodle steaming and cooking technique according to claim 2, it is characterized in that the position range that described living noodles are sprayed is, a kind of in the steam box in preceding 26%～preceding 34% scope of living noodles stroke, in the steam box in preceding 41%～preceding 49% scope of living noodles stroke, in the steam box in preceding 56%～preceding 64% scope of living noodles stroke.
4, fresh-keeping wet noodle steaming and cooking technique according to claim 1, it is characterized in that being subjected in the stroke of living noodles in steam box the lasting spray of three water spray systems, the position range that described living noodles are sprayed is respectively, living noodles stroke is preceding 26% in the steam box～preceding 34%, steam box in preceding 41%～preceding 49%, the steam box of living noodles stroke preceding 56%～preceding 64%, three spray equipment per minute water spray mass range of living noodles stroke be respectively 0.3M～0.9M, 0.2M～0.6M, 0.1M～0.5M.
5, according to any described fresh-keeping wet noodle steaming and cooking technique of claim 1 to 4, it is characterized in that the haul distance of living noodles in steam box is 20 meters～23 meters, the velocity interval that living noodles move ahead is 4 meters/minute～12.5 meters/minute.
6, realize the special processing equipment of the described fresh-keeping wet noodle steaming and cooking technique of claim 1, its composition comprises: the high temperature steam box, be positioned at steam box inside in order to the foraminous conveyer of carrying noodles and gear and the mechanical transmission mechanism that drives the foraminous conveyer running, it is characterized in that being equipped with at least in the described steam box water spray system that can spray living noodles, described water spray system is connected with the water pipe that has by-pass valve control and flowmeter.
7, the special processing equipment of fresh-keeping wet noodle steaming and cooking technique according to claim 6, it is characterized in that: a water spray system is installed in the described steam box, and described water spray system is positioned at front portion, middle front part, postmedian a kind of of the living noodles stroke of steam box.
8, the special processing equipment of fresh-keeping wet noodle steaming and cooking technique according to claim 6, it is characterized in that: three water spray systems are installed in the described steam box, and described water spray system lays respectively at front portion, middle front part, the postmedian of living noodles stroke in the steam box.
9, the special processing equipment of fresh-keeping wet noodle steaming and cooking technique according to claim 8 is characterized in that: described three water spray systems lay respectively in preceding 26%～preceding 34%, preceding 41%～preceding 49%, preceding 56%～preceding 64% the scope of living noodles stroke in the steam box.
10, according to the special processing equipment of any described fresh-keeping wet noodle steaming and cooking technique of claim 6 to 9, it is characterized in that described foraminous conveyer is a multilayer reciprocal transportation guipure structure, described foraminous conveyer is arranged above and below for every layer, and dislocation successively between the upper and lower foraminous conveyer length direction.
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| CN101530181B (en) * | 2009-04-24 | 2012-07-25 | 陈东亮 | Steamed noodle production line and noodle steaming machine thereof |
| CN106418181A (en) * | 2016-09-20 | 2017-02-22 | 湖北宏信食品有限公司 | Production method and equipment of low-sodium-content blanching-free steamed hot dry noodles |
| CN114365817A (en) * | 2021-12-27 | 2022-04-19 | 胡才英 | Cooking equipment and method for quick-frozen instant noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127934C (en) * | 1998-03-24 | 2003-11-19 | 沃斯工业有限公司 | Method of controlling the operation of cooking apparatus |
| CN1072454C (en) * | 1999-02-11 | 2001-10-10 | 程益民 | Technology for producing instant rice and its producing device |
| CN1557185A (en) * | 2004-02-05 | 2004-12-29 | 军 王 | Making method for noodle with no frying process |
| CN201230558Y (en) * | 2008-08-05 | 2009-05-06 | 南京市扬子粮油食品机械有限公司 | Special processing device of fresh-keeping wetted noodles steaming spraying maturation technique |
-
2008
- 2008-08-05 CN CN2008100208606A patent/CN101326974B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530181B (en) * | 2009-04-24 | 2012-07-25 | 陈东亮 | Steamed noodle production line and noodle steaming machine thereof |
| CN106418181A (en) * | 2016-09-20 | 2017-02-22 | 湖北宏信食品有限公司 | Production method and equipment of low-sodium-content blanching-free steamed hot dry noodles |
| CN114365817A (en) * | 2021-12-27 | 2022-04-19 | 胡才英 | Cooking equipment and method for quick-frozen instant noodles |
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| CN101326974B (en) | 2012-03-21 |
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