CN103099104A

CN103099104A - Instant noodle piece production by using semidry method

Info

Publication number: CN103099104A
Application number: CN2011103691510A
Authority: CN
Inventors: 陈德经; 李华; 李兴荣; 耿敬章
Original assignee: Hanzhong Linhuan Agricultural Product Development Co Ltd; Shaanxi University of Technology
Current assignee: Hanzhong Linhuan Agricultural Product Development Co Ltd; Shaanxi University of Technology
Priority date: 2011-11-10
Filing date: 2011-11-10
Publication date: 2013-05-15

Abstract

The invention discloses a method for producing instant noodle pieces by using a semidry method. The method is characterized by comprising the following steps of: uniformly mixing 83% of flour, 8% of sweet potato starch, 7% of polished round-grained rice or long-shaped rice powder, 1.5% of pea powder and 0.5% of vegetable oil, adding 20-25% of water, stirring to a mixture, degassing the mixture in vacuum, filling the materials into a multifunctional vermicelli machine, heating to be at 100-105 DEG C, extruding and curing the treated materials for one minute, shaping, drying the treated materials by microwaves till the water content is 10-12%, and packaging. The condiment of the instant noodle piece is prepared from the components of chili oil, sesame paste, salt, vinegar, sauce, ginger juice and garlic juice; and the condiment is packaged by using a plastic bag which is subjected to microwave sterilization and has the quality guarantee period more than 6 months. The noodle piece can be eaten as hot noodle piece after the instant noodle piece is soaked in hot water for 2-3 minutes, the water is drained off and the condiment is added; and the noodle piece can be eaten as a cold noodle after the noodle piece is soaked in cold water for 20 minutes, then the condiment is added, and the cold noodle piece is free from thick soup and breakage. The method is simple to operate and convenient in mechanical production.

Description

The Semi-dry process convenient flour sheets

Technical field

The present invention relates to the production method of convenient flour sheets.

Background technology

Musculus cutaneus is a kind of traditional folk snack, originates from rural areas Shanxi Province, and the age is quite remote.The north is that raw material is made mainly with flour, and south is that raw material is made mainly with rice.That makes take rice as raw material is called rice noodle tegument, cool skin, is made as title face musculus cutaneus take flour as raw material.Be steamed out directly to eat with Rice ﹠ peanut milk or starch adhesive and be the hot side skin, cool cold eating again is the cool braised noodle skin.Its manufacture craft has 3 kinds, and a kind of is first flour to be mixed dough, then manually washes out gluten, and the face water that stays skims top clear water after precipitation, stirs remaining underflow standby.When making musculus cutaneus, above-mentioned underflow gradation is contained into a rosette, then put into and steam 1～2min above boiling water, then be placed on cooling can obtaining above cold water, the musculus cutaneus of manufacturing like this is called " clear skin " or cool skin ".The second technique is directly flour and hydration pulping, and technique thereafter is the same, the musculus cutaneus of manufacturing like this be called " " muddy skin ", with refrigerant skin-deep ratio be that outward appearance is a bit weaker, multiplex in family's self-control from eating.The third technique is that dough is directly rolled into dough sheet, then puts into pot and cook, and the musculus cutaneus that obtains after cooling is called rolled dough wrapping.

At present, musculus cutaneus processing remains continues to use workshop-based original manual method, sell while steaming, and complex production process, labour intensity is large, the sanitary condition extreme difference, mechanization degree is low, and production cost is high, is difficult to preserve and sell, and is not easy to the user.

Summary of the invention

The object of the invention is to overcome existing musculus cutaneus and can only wash the method that gluten is the making of material raw material off with rice raw material or opposite, musculus cutaneus is difficult to drying, can not long preservation, the defective of manual production, the convenient flour sheets of Semi-dry process can address these problems, and provides a kind of health, musculus cutaneus food easily to people.

The technical scheme that realizes above-mentioned purpose is: the Semi-dry process convenient flour sheets, that 83% flour, 8% starch from sweet potato, 7% rice prepared skin making powder, 1.5% Peas powder and 0.5% vegetable oil are mixed, add 20-25% water to stir, vacuum outgas, with the material multifunctional machine for making vermicelli of packing into, the 100-105 degree of heating, the thread or strip of squeezing, maturing 1 minute and moulding simultaneously, microwave drying, is packed at 10-12% to water content.The musculus cutaneus flavor pack is chilli oil, sesame paste, salt, vinegar, sauce, garlic juice, ginger juice preparation, plastic bag packaging, and microwave disinfection, the maintenance phase is more than 6 months.

The specific embodiment

The present invention is further detailed explanation below in conjunction with embodiment.

Embodiment

1. raw material mixes: 83% flour, 8% starch from sweet potato, 7% rice prepared skin making powder, 1.5% Peas powder and 0.5% vegetable oil mix.

2. close face: add 20-25% water to stir, vacuum outgas.

3. squeezing, maturing: with the material multifunctional machine for making vermicelli of packing into, the 100-105 degree of heating, squeezing, maturing 1 minute and moulding.

4. microwave drying: moulding, microwave drying, are packed at 10-12% to water content.

5. pack: the musculus cutaneus of packing shaping and drying,

6. flavor pack: chilli oil, sesame paste, salt, vinegar, sauce, garlic meter, the preparation of ginger meter, plastic bag packaging, microwave disinfection, the maintenance phase is more than 6 months.

Claims

1. semidry method side produces the just method of musculus cutaneus, comprises dried noodle skin and flavor pack.It is characterized in that: described well doneization convenient flour sheets, that 83% flour, 8% starch from sweet potato, 7% polished rice or long-grained nonglutinous rice powder, 1.5% Peas powder and 0.5% vegetable oil are mixed, add 20-25% water to stir, vacuum outgas, with the material multifunctional machine for making vermicelli of packing into, the 100-105 degree of heating, squeezing, maturing 1 minute and moulding, microwave drying, is packed at 10-12% to water content.The musculus cutaneus flavor pack is by chilli oil, sesame paste, salt, vinegar, sauce, ginger juice, the preparation of garlic juice, plastic bag packaging, and microwave disinfection keeps more than 6 months.

2. according to the method for convenient for production of semidry method skin claimed in claim 1, it is characterized in that: convenient flour sheets production need not soaked raw material, directly is processed into half dryed product after adding water, easily oven dry, package storage.

3. according to the method for Semi-dry process convenient flour sheets claimed in claim 1, it is characterized in that: the flour muscle of need not washing one's face, ground rice need not soak, and is of high nutritive value, and production technology is simple, is convenient to mechanization production.

4. according to the method for Semi-dry process convenient flour sheets claimed in claim 1, it is characterized in that: the production musculus cutaneus with the method soaked 2-3 minute with boiling water, after draining the water, added that condiment can be made the hot side skin edible; Cold water soaked after 20 minutes, blent the ingredients in a recipe edible as cool skin, did not stick with paste soup, unbroken noodles.