CN102687899B - Method for automatic production of non-fried bar-shaped food - Google Patents
Method for automatic production of non-fried bar-shaped food Download PDFInfo
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- CN102687899B CN102687899B CN201210200642.7A CN201210200642A CN102687899B CN 102687899 B CN102687899 B CN 102687899B CN 201210200642 A CN201210200642 A CN 201210200642A CN 102687899 B CN102687899 B CN 102687899B
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Abstract
The invention provides a method for automatic production of non-fried bar-shaped food. The method is characterized by comprising steps of material mixing, curing and bar extrusion, rubbing, calendering, aging, cutting down, bar shredding and mechanical shaping. With the method provided by the invention, the non-fried bar-shaped food can be produced automatically; the production period is shortened greatly; and the production efficiency is improved. Finally, the weighing and inspection find that the product produced using the method is substantially constant in weight by only being cut into certain width and thickness without the step of weighing any longer, which cannot be achieved in existing technology.
Description
Technical field
The present invention relates to a kind of method of full-automatic production non-fried strip food.
Background technology
At present, the method for production non-fried strip food generally includes mixed material, leaves standstill (or balance), extruding, aging, slitting, to weigh by hand, the step of manual sizing and drying.As can be seen here, the existing method preparing non-fried strip food not yet realizes automation, and therefore production efficiency is lower.
Patent of invention content
In order to overcome the low defect of existing preparation non-fried strip food production efficiency, the invention provides the method for the high production strip food of a kind of production efficiency.
The invention provides a kind of method of full-automatic production non-fried strip food, it is characterized in that, the method comprise successively mixed material, slaking wire squeeze, rub practice, calendering, aging, cut off chopping and machinery sizing step.
The method that the present invention carries can realize full-automatic production non-fried strip food completely, substantially reduces the production cycle, improves production efficiency.Detect finally by weighing and find, adopt the product that the method is produced, as long as product is cut into certain width and thickness, the weight of finished product is constant substantially, and without the need to carrying out the step weighed again, this is that prior art is beyond one's reach.The smooth rice and flour cake in two sides prepared by the present invention is conducive to packaging, by carving embossing on rice and flour, not only make rice and flour more Jiamei see, and can brewing time be shortened.
Detailed description of the invention
The invention provides a kind of method of full-automatic production non-fried strip food, it is characterized in that, the method comprise successively mixed material, slaking wire squeeze, rub practice, calendering, aging, cut off chopping and machinery sizing step.
Non-fried strip food of the present invention comprises the instant noodles containing various coarse food grain, rice noodles, fried rice noodles, ground rice, rice and flour, Noodles with Vegetables.Such as adopt all rice and flour prepared by composition that is last containing ground rice and flour, the content at such as described ground rice end can be the 5-95% of described composition total weight, and the content of described flour can be the 5-95% of described composition total weight.In a preferred embodiment, the content at described ground rice end can be the 10-90% of described composition total weight, and the content of described flour can be the 10-90% of described composition total weight.In another preferred embodiment, the content at described ground rice end can be the 20-80% of described composition total weight, and the content of described flour can be the 20-80% of described composition total weight.In another preferred embodiment, the content at described ground rice end can be the 30-70% of described composition total weight, and the content of described flour can be the 30-70% of described composition total weight.
In another preferred embodiment, the composition preparing described rice and flour can also comprise cornstarch and/or grease; Another preferred embodiment in, the content of described flour can be the 30-60% of described composition total weight, and the content at described ground rice end can be the 5-34% of described composition total weight, and described cornstarch can be the 6.5-39% of described composition total weight.
The kind at described ground rice end is not particularly limited, the ground rice end can worn into by various rice, such as polished rice, long-grained nonglutinous rice, glutinous rice, purple rice, black rice, millet and glutinous millet etc.By the nutritional labeling selecting different rice not only can change made rice and flour, the different color of rice and flour and local flavor can also be given.
In order to change the nutritional labeling of strip food, color and local flavor, in a preferred embodiment, described composition also containing buckwheat flour potato starch, green starch, farina, sweet potato starch, tapioca and other through physics, chemistry or alternate manner processing manufacture converted starch in one or more.Described converted starch can be Acetylated potato starch, oxidized starch, phosphoric acid bridge formation starch.
The step of described mixed material can mix according to existing technology, preferably carries out in mixer, to carry out automated production.But in order to enable raw material mix further, in a preferred embodiment, the step of described mixed material is carried out or is undertaken by continuous-blending equipment in de-airing mixer.In order to can fully mix, another preferred embodiment in, the step of described mixed material is carried out or is undertaken by continuous-blending equipment in de-airing mixer; Wherein, the amount of the liquid material water added is the 25-45 % by weight of described raw material gross weight, is preferably 35-42 % by weight.; At the end of the step of described mixed material, mixed described raw material is fine-powdered.Raw material is mixed into fine-powdered, be very beneficial for the gelatinization of starch, therefore, when adopting this preferred embodiment, not needing to adopt gelatinization in order to improve starch of the prior art and the step of leaving standstill of adopting or balance, not needing to adopt loaded down with trivial details digesting technoloy yet.In a preferred embodiment, the particle diameter of the raw material of described fine-powdered is 200-900 micron, be preferably 250-830 micron, such as, particle diameter be 830 microns (crossing 20 mesh sieves) be 20-30%, particle diameter be 380 microns (crossing 40 mesh sieves) be 60-70%, particle diameter be 250 microns (crossing 60 mesh sieves) be 10-20%.In a preferred embodiment, the particle diameter of the raw material of described fine-powdered is 350-400 micron.Present inventor finds, when the particle diameter of the raw material of described fine-powdered is in above-mentioned preferable range, the time of gelatinization shortens further, and gelatinization degree improves further, and the products taste made improves further.
The step of described slaking wire squeeze is carried out in slaking extruding strings device, the slaking axle High Rotation Speed of slaking extruding strings device, and in slaking axle, pressure raises, and makes starch slaking, then strip food group good for slaking is extruded by the mould of wire squeeze axle by extrusion spinneret.The gelatinization degree of starch is controlled by electric current (corresponding to the pressure) intensity controlling slaking extruding strings device.In a preferred embodiment, electric current during described slaking wire squeeze is 20-50 ampere, and at the end of described slaking wire squeeze, gelatinization degree is greater than 85%, is preferably 87%, most preferably is and is more than or equal to 89%, thus be conducive to digesting and assimilating.
After overcuring wire squeeze step, described raw material becomes strip, but this bar thickness is uneven, and the bar that length is identical varies in weight, if therefore directly cut this bar, the follow-up step needing manual weighing.In order to increase the elasticity of dough, also namely increasing the chewiness of finished product strip food, also carrying out rubbing experienced step.Preferably, this dough is delivered to rub in experienced machine by conveyer belt carry out rubbing white silk.Become smooth through rubbing experienced dough, be conducive to follow-up cutting into uniform bar.When being 36-38 % by weight by the moisture control in bar after rubbing white silk, more favourable cutting.
Described calendaring processes is to obtain certain thickness bar, and calendering can adopt usual manner of the prior art to carry out, but preferably calendering adopts the parameter of existing easy to prepare to carry out in calender.In another preferred embodiment, the temperature of described calendering is 20-70 DEG C, is preferably 40-50 DEG C; Keep the skin wet in calender line, keep the skin wet in calender line, make at the end of described calendering, with the gross weight of described raw material for benchmark, the content of described water is 25-45 % by weight, is preferably 36-37 % by weight.If preparation is rice and flour, the thickness of rice noodle tegument described after calendering can be existing rice and flour general thickness, but is preferably 0.8-1.6 millimeter, most preferably is 0.9-1 millimeter.
At the end of calendering, the internal structure of starch is also unstable, in order to improve this situation, and improves mouthfeel, also needs to carry out aging.Aging rear stiffness increases, and is conducive to slitting, not easily sticky cutter.And finished product is not easily stuck with paste when brewing, and not easily sticks to one's teeth.Aging can be that open type is aging, closed aging and control the aging of certain temperature and humidity.Can adopt guipure and peg aging.Preferred employing peg is aging, to be conducive to full-automatic production strip food.The described aging time can be 0.5-7 hour, be preferably 2-5 hour, most preferably be 3-4 hour, described aging at the end of, with the gross weight of described raw material for benchmark, the content 25-45 % by weight of described water, be preferably 29-31 % by weight.
In order to improve the internal structure of strip food, to improve mouthfeel further, in the preferred embodiment of one, the addition of described water is the 35-42 % by weight of the gross weight of described raw material and described water; Described rub practice make through described moisture of rubbing in the dough after practicing be the 36-38 % by weight of described dough weight; The temperature of described calendering is 40-50 DEG C, and the water content in the musculus cutaneus after described calendering is the 36-37 % by weight of the musculus cutaneus weight after described calendering, and the thickness of the musculus cutaneus after described calendering is 0.8-1.6 millimeter, is preferably 0.8-1.2 millimeter; Described ageing time is 3-4 hour, described aging after musculus cutaneus in water content be described aging after the 29-31 % by weight of musculus cutaneus weight.
Musculus cutaneus after aging is carried out chopping cut-out, and this step adopts cutting machine of the prior art to carry out.Due to musculus cutaneus through above-mentioned rub practice and calendaring processes after, smooth musculus cutaneus is pressed very even, and after this musculus cutaneus is cut into the noodles of same widths and thickness, its weight is substantially the same, thus eliminates in prior art the step needing manual weighing.
In the prior art, need before sizing first to steam the noodles after cutting off chopping, noodles are softened, then softening rear weak noodles are placed in mould drying and shaping.Sizing of the present invention adopts heat-setting equipment, this equipment can be provided by Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, such as adopt equipment disclosed in CN101019616A, also the equipment that equipment disclosed in CN101019616A is improved can be adopted, such as the forming box of equipment disclosed in CN101019616A is become cylindrical (such as model is the modular system of CHQ-500), to obtain columniform product.Relative two surfaces of the face cake after such sizing are almost plane, more favourable packaging.
For rice and flour, in order to obtain better fixed effect, setting temperature can be 140-180 DEG C, is preferably 145-155 DEG C; The time of described machinery sizing can be 0.5-8 minute, is preferably 4-7 minute, most preferably is 5-6 minute; Heating power is 60-90kw, and be preferably 70-80kw, high pressure gas pressure is 3-5 kg/cm
2, be preferably 3.5-4.5 kg/cm
2.
In order to extend the shelf life, the method carries out dry step after being also included in the step of described machinery sizing.The moisture in strip food is made to be 11-13 % by weight.Dry temperature can be carried out with reference to the technique of instant noodles.In order to improve the internal structure of strip food, to improve mouthfeel further, in the preferred embodiment of one, described drying is carried out in two stages, and the temperature of first stage drying is 30-80 DEG C, is preferably 50-55 DEG C; Drying time first stage is 15 minutes to 2 hours, is preferably 0.5-1 hour; The temperature of second stage drying is 50-130 DEG C, is preferably 40-45 DEG C; Second stage drying time is 15 minutes to 2 hours, is preferably 1.5-2 hour.
In order to shorten brewing time, after the method is also included in described Aging Step, before described cut-out chopping step, carry out the step of carving embossing on the surface of described non-fried strip food.Preferably, the degree of depth of described decorative pattern is 0.1-0.4 millimeter, width is 0.6-0.9 millimeter, so that significantly shorten brewing time when keeping strip food not easily broken.
In most preferred embodiments, described mixed material carries out or carries out in continuous-blending equipment in de-airing mixer, the raw material mixed is connected directly to drop in extruding strings device by equipment and carries out described slaking wire squeeze, then be directly transferred to rub in experienced machine carry out described in rub white silk, be transferred in calender after rubbing white silk and carry out described calendering, undertaken described aging again by guipure transmission, be transferred to cutting machine by automatic peg afterwards and carry out described chopping cut-out, be transferred to afterwards in described forming machine and carry out described sizing, be transferred in drying machine finally by mesh-belt conveying and carry out described drying, thus achieve full automation production strip food.
Content of the present invention is set forth further below by way of the embodiment preparing rice and flour.
Embodiment 1
Mixed material: by the flour of 30.95 kilograms, the cornstarch of 39 kilograms, the ground rice of 5 kilograms, the soybean oil of 0.05 kilogram, the water of 25 kilograms, is placed in de-airing mixer (east, Henan machinery, model is GJB125) and is mixed into graininess.
Slaking wire squeeze: granular raw material is joined slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 20 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recorded is 80%.
Rub white silk: be placed in by the raw material after slaking wire squeeze and rub experienced machine (Hangzhou Mei Wang manufactures) and carry out rubbing white silk, make through described moisture of rubbing in the group of the rice and flour after practicing be 25 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) roll rubbing the raw material after practicing.Rolling temperature is about 20 DEG C, and the water content in the rice noodle tegument after calendering is 25 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 0.8 millimeter.
Aging: adopt peg aging, ageing time is 0.5 hour, the water content in the rice noodle tegument after aging be described aging after rice noodle tegument weight 25 % by weight.
Chopping is cut off: adopt cut-out filament cutter (east, Henan machinery, model is QF600) to be cut by the rice noodle tegument after aging, shearing length is about 25 centimetres, and width is 3.5-4.5 millimeter.
Machinery sizing: be placed in by the rice noodles after above-mentioned cutting in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and shape, be about 140 DEG C of sizings 8 minutes in temperature, high pressure gas pressure is 3 kg/cm
2.Obtain the cylinder rice and flour cake that two sides is smooth.
Dry: carry out in two stages, the temperature of first stage drying is 30 DEG C, and drying time first stage is 2 hours; The temperature of second stage drying is 50 DEG C, and second stage drying time is 2 hours.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 2
Mixed material: by the flour of 60 kilograms, the cornstarch of 6.5 kilograms, the ground rice of 6.5 kilograms, the soybean oil of 2 kilograms, the water of 25 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 200-900 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 50 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recorded is 85%.
Rub white silk: be placed in by the raw material after slaking wire squeeze and rub experienced machine (Hangzhou Mei Wang manufactures) and carry out rubbing white silk, make through described moisture of rubbing in the group of the rice and flour after practicing be 25 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) roll rubbing the raw material after practicing.Rolling temperature is about 70 DEG C, and the water content in the rice noodle tegument after calendering is 25 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.6 millimeters.
Aging: adopt peg aging, ageing time is 1 hour, the water content in the rice noodle tegument after aging be described aging after rice noodle tegument weight 25 % by weight.
Chopping is cut off: adopt cut-out filament cutter (east, Henan machinery, model is QF600) to be cut by the rice noodle tegument after aging, shearing length is about 25 centimetres, and width is 3.5-4.5 millimeter.
Machinery sizing: be placed in by the rice noodles after above-mentioned cutting in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and shape, be about 180 DEG C of sizings 0.5 minute in temperature, high pressure gas pressure is 5 kg/cm
2.Obtain the cylinder rice and flour cake that two sides is smooth.
Dry: carry out in two stages, the temperature of first stage drying is 80 DEG C, and drying time first stage is 15 minutes; The temperature of second stage drying is 130 DEG C, and second stage drying time is 15 minutes.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 3
Mixed material: by the flour of 30 kilograms, the cornstarch of 10 kilograms, the ground rice of 34 kilograms, the soybean oil of 1 kilogram, the water of 25 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 250-830 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 40 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recorded is 87%.
Rub white silk: be placed in by the raw material after slaking wire squeeze and rub experienced machine (Hangzhou Mei Wang manufactures) and carry out rubbing white silk, make through described moisture of rubbing in the group of the rice and flour after practicing be 25 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) roll rubbing the raw material after practicing.Rolling temperature is about 50 DEG C, and the water content in the rice noodle tegument after calendering is 25 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1 millimeter.
Aging: adopt peg aging, ageing time is 2 hours, the water content in the rice noodle tegument after aging be described aging after rice noodle tegument weight 25 % by weight.
Chopping is cut off: adopt cut-out filament cutter (east, Henan machinery, model is QF600) to be cut by the rice noodle tegument after aging, shearing length is about 25 centimetres, and width is 3.5-4.5 millimeter.
Machinery sizing: be placed in by the rice noodles after above-mentioned cutting in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and shape, be about 150 DEG C of sizings 2 minutes in temperature, high pressure gas pressure is 4 kg/cm
2.Obtain the cylinder rice and flour cake that two sides is smooth.
Dry: carry out in two stages, the temperature of first stage drying is 50 DEG C, and drying time first stage is 1 hour; The temperature of second stage drying is 80 DEG C, and second stage drying time is 1 hour.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 4
Mixed material: by the flour of 30 kilograms, the cornstarch of 14 kilograms, the ground rice of 10 kilograms, the soybean oil of 1 kilogram, the water of 45 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 300-750 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 30 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recorded is 89%.
Rub white silk: be placed in by the raw material after slaking wire squeeze and rub experienced machine (Hangzhou Mei Wang manufactures) and carry out rubbing white silk, make through described moisture of rubbing in the group of the rice and flour after practicing be 45 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) roll rubbing the raw material after practicing.Rolling temperature is about 60 DEG C, and the water content in the rice noodle tegument after calendering is 45 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 0.8 millimeter.
Aging: adopt peg aging, ageing time is 7 hours, the water content in the rice noodle tegument after aging be described aging after rice noodle tegument weight 45 % by weight.
Chopping is cut off: adopt cut-out filament cutter (east, Henan machinery, model is QF600) to be cut by the rice noodle tegument after aging, shearing length is about 25 centimetres, and width is 3.5-4.5 millimeter.
Machinery sizing: be placed in by the rice noodles after above-mentioned cutting in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and shape, be about 160 DEG C of sizings 1 minute in temperature, high pressure gas pressure is 4 kg/cm
2.Obtain the cylinder rice and flour cake that two sides is smooth.
Dry: carry out in two stages, the temperature of first stage drying is 40 DEG C, and drying time first stage is 1.5 hours; The temperature of second stage drying is 60 DEG C, and second stage drying time is 1.5 hours.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 5
Mixed material: by the flour of 45 kilograms, the cornstarch of 7 kilograms, the ground rice of 12 kilograms, the soybean oil of 1 kilogram, the water of 35 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 350-600 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 30 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recorded is 89%.
Rub white silk: be placed in by the raw material after slaking wire squeeze and rub experienced machine (Hangzhou Mei Wang manufactures) and carry out rubbing white silk, make through described moisture of rubbing in the group of the rice and flour after practicing be 35 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) roll rubbing the raw material after practicing.Rolling temperature is about 60 DEG C, and the water content in the rice noodle tegument after calendering is 45 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.2 millimeters.
Aging: adopt peg aging, ageing time is 7 hours, the water content in the rice noodle tegument after aging be described aging after rice noodle tegument weight 35 % by weight.
Chopping is cut off: adopt cut-out filament cutter (east, Henan machinery, model is QF600) to be cut by the rice noodle tegument after aging, shearing length is about 25 centimetres, and width is 3.5-4.5 millimeter.
Machinery sizing: be placed in by the rice noodles after above-mentioned cutting in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and shape, be about 150 DEG C of sizings 6 minutes in temperature, high pressure gas pressure is 4 kg/cm
2.Obtain the cylinder rice and flour cake that two sides is smooth.
Dry: carry out in two stages, the temperature of first stage drying is 70 DEG C, and drying time first stage is 0.5 hour; The temperature of second stage drying is 100 DEG C, and second stage drying time is 0.5 hour.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 6
Mixed material: by the flour of 30 kilograms, the cornstarch of 28 kilograms, the ground rice of 13 kilograms, the soybean oil of 1 kilogram, the water of 28 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 360-500 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 40 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recorded is 89%.
Rub white silk: be placed in by the raw material after slaking wire squeeze and rub experienced machine (Hangzhou Mei Wang manufactures) and carry out rubbing white silk, make through described moisture of rubbing in the group of the rice and flour after practicing be 28 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) roll rubbing the raw material after practicing.Rolling temperature is about 60 DEG C, and the water content in the rice noodle tegument after calendering is 28 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.2 millimeters.
Aging: adopt peg aging, ageing time is 5 hours, the water content in the rice noodle tegument after aging be described aging after rice noodle tegument weight 28 % by weight.
Pressure texturing line: the rice noodle tegument after aging is placed in equipment (the Sheng Nai cutting tool factory, Dongguan pressing texturing line; SN600 type circle shredding knife), the degree of depth of the decorative pattern of extrusion is 0.1 millimeter, and width is 0.6 millimeter.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after embossing, shearing length is about 25 centimetres, and width is 3.5-4.5 millimeter.
Machinery sizing: be placed in by the rice noodles after above-mentioned cutting in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and shape, be about 150 DEG C of sizings 6 minutes in temperature, high pressure gas pressure is 3.5 kg/cm
2.Obtain the cylinder rice and flour cake that two sides is smooth.
Dry: carry out in two stages, the temperature of first stage drying is 70 DEG C, and drying time first stage is 0.5 hour; The temperature of second stage drying is 100 DEG C, and second stage drying time is 0.5 hour.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 7
Mixed material: by the flour of 30 kilograms, the cornstarch of 18 kilograms, the ground rice of 25 kilograms, the soybean oil of 1 kilogram, the water of 26 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 360-400 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 40 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recorded is 89%.
Rub white silk: be placed in by the raw material after slaking wire squeeze and rub experienced machine (Hangzhou Mei Wang manufactures) and carry out rubbing white silk, make through described moisture of rubbing in the group of the rice and flour after practicing be 26 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) roll rubbing the raw material after practicing.Rolling temperature is about 60 DEG C, and the water content in the rice noodle tegument after calendering is 28 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.2 millimeters.
Aging: adopt peg aging, ageing time is 3 hours, the water content in the rice noodle tegument after aging be described aging after rice noodle tegument weight 26 % by weight.
Pressure texturing line: the rice noodle tegument after aging is placed in equipment (the Sheng Nai cutting tool factory, Dongguan pressing texturing line; SN600 type circle shredding knife) degree of depth of decorative pattern that extrudes is 0.4 millimeter, width is 0.9 millimeter.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after embossing, shearing length is about 25 centimetres, and width is 3.5-4.5 millimeter.
Machinery sizing: be placed in by the rice noodles after above-mentioned cutting in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and shape, be about 150 DEG C of sizings 6 minutes in temperature, high pressure gas pressure is 4.5 kg/cm
2.Obtain the cylinder rice and flour cake that two sides is smooth.
Dry: carry out in two stages, the temperature of first stage drying is 70 DEG C, and drying time first stage is 0.5 hour; The temperature of second stage drying is 100 DEG C, and second stage drying time is 0.5 hour.
Weigh: rice and flour cake is 100-104 gram.
As can be seen from the result of above-described embodiment, the method that the present invention carries can realize full-automatic production non-fried strip food completely, substantially reduces the production cycle, improves production efficiency.Detect finally by weighing and find, adopt the product that the method is produced, as long as product is cut into certain width and thickness, the weight of finished product is constant substantially, and without the need to carrying out the step weighed again, this is that prior art is beyond one's reach.The smooth rice and flour cake in two sides prepared by the present invention is conducive to packaging, by carving embossing on rice and flour, not only make rice and flour more Jiamei see, and can brewing time be shortened.
Claims (7)
1. a method for full-automatic production non-fried strip food, is characterized in that, the method comprises mixed material, slaking wire squeeze successively, rub practice, calendering, aging, cut off chopping and machinery sizing;
Described mixed material is carried out or is undertaken by continuous-blending equipment in de-airing mixer; Wherein, the amount of the water added is the 25-45 % by weight of raw material gross weight; At the end of described mixed material, mixed described raw material is fine-powdered;
Electric current during described slaking wire squeeze is 20-50 ampere, and at the end of described slaking wire squeeze, gelatinization degree is greater than 85%;
The temperature of described calendering is 20-70 DEG C, and at the end of described calendering, with the gross weight of described raw material for benchmark, the content of described water is 25-45 % by weight;
The described aging time is 0.5-7 hour, described aging at the end of, with the gross weight of described raw material for benchmark, the content of described water is 25-45 % by weight;
Described non-fried strip food is rice and flour, and the temperature of described machinery sizing is 140-180 DEG C, and the time of described machinery sizing is 0.5-8 minute, and high pressure gas pressure is 3-5 kg/cm
2.
2. method according to claim 1, wherein, the particle diameter of the described raw material of fine-powdered is 200-900 micron.
3. method according to claim 2, wherein, the particle diameter of the raw material of described fine-powdered is 350-400 micron.
4. according to claim the 1 to the method according to any one of the 3rd, wherein, the method be also included in described machinery sizing after carries out drying.
5. the method according to claim the 4, wherein, described drying is carried out in two stages, and the temperature of first stage drying is 30-80 DEG C, and drying time first stage is 15 minutes to 2 hours; The temperature of second stage drying is 50-130 DEG C, and second stage drying time is 15 minutes to 2 hours.
6. the method according to claim the 5, wherein, the method be also included in described aging after, carry out embossing at quarter on the surface of described non-fried strip food before described cut-out chopping.
7. the method according to claim the 6, wherein, the degree of depth of described decorative pattern is 0.1-0.4 millimeter, width is 0.6-0.9 millimeter.
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| CN201210200642.7A CN102687899B (en) | 2012-06-14 | 2012-06-14 | Method for automatic production of non-fried bar-shaped food |
| TW102102975A TWI561173B (en) | 2012-06-14 | 2013-01-25 | A method for fully-automate production of non-fried food |
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| CN201210200642.7A CN102687899B (en) | 2012-06-14 | 2012-06-14 | Method for automatic production of non-fried bar-shaped food |
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| CN103829126B (en) * | 2014-02-27 | 2015-07-01 | 湖南五彩农业科技发展有限公司 | Preparation method of nutritious purple rice noodles |
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| CN101601448A (en) * | 2008-06-10 | 2009-12-16 | 陈辉球 | A kind of full automation production technology of convenient rice noodle |
| CN102028147A (en) * | 2010-11-09 | 2011-04-27 | 广州市健力食品机械有限公司 | Production technology and production equipment of non-fried instant noodles |
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| JPS6225021B2 (en) * | 1982-09-10 | 1987-06-01 | Kanebo Foods | |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN102687899A (en) | 2012-09-26 |
| TW201350020A (en) | 2013-12-16 |
| TWI561173B (en) | 2016-12-11 |
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