CN103535567A - Noodle making technology and noodle making equipment - Google Patents
Noodle making technology and noodle making equipment Download PDFInfo
- Publication number
- CN103535567A CN103535567A CN201310500033.8A CN201310500033A CN103535567A CN 103535567 A CN103535567 A CN 103535567A CN 201310500033 A CN201310500033 A CN 201310500033A CN 103535567 A CN103535567 A CN 103535567A
- Authority
- CN
- China
- Prior art keywords
- face
- steaming
- boil
- guipure
- boiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title abstract description 26
- 238000005516 engineering process Methods 0.000 title abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 53
- 238000000034 method Methods 0.000 claims description 27
- 230000008569 process Effects 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 16
- 210000005056 cell body Anatomy 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 abstract description 12
- 235000008446 instant noodles Nutrition 0.000 abstract description 3
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 13
- 235000013305 food Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 238000003908 quality control method Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a noodle making technology and noodle making equipment. The noodle making technology sequentially comprises at least one noodle steaming step and at least one noodle cooking step which are carried out alternatively. The noodle making equipment is a steaming and cooking machine which comprises a steaming chamber and a cooking trough. According to the noodle making technology, an original pure noodle steaming technology is changed into the noodle making technology for steaming and cooking noodles, thus enabling the noodle making technology to step on a new level. Instant noodles made by the equipment are unique in mouth feeling, thus being well popular with consumers.
Description
Technical field
The invention belongs to food processing machinery technical field, specifically, relate to a kind of surface making process and face equipment processed.
Background technology
Quality control of fried instant food, since eighties of last century emerges the fifties, with its characteristic easily and efficiently, has obtained fast development, and has formed a huge industrial chain.But, along with improving constantly of people's living standard, with deepening continuously to quality control of fried instant food understanding, and the demand to healthy, safe food, it is saturated that quality control of fried instant food has not only been tending towards, and people have no longer been satisfied with the convenient and swift of fried food but nutrition is unbalanced, also recognize product due to fried make product oil-containing becoming sour, the oxidizable defect such as rotten, stale, in the urgent need to product, to nutrition future development efficiently, accelerated instant food to diversification future development.
Current surface making process is only steaming face technique, i.e. noodles after compressing tablet chopping enter machine for steaming and utilize steam direct heating to steam face, generally steam the face time at 120～180 seconds.In order to improve the gelatinization degree of noodles itself, the length that manufacturer has to lengthen machine for steaming extends the steaming face time, so not only increased the consumption of steam, but also increased the investment of factory building and equipment, and owing to just utilizing steam directly to steam face, cannot increase the moisture of noodles inside, the sensory of noodles steaming can be hardened, the effect that there is no due soft, the bullet of noodles, muscle, is difficult to meet the edible demand that modern consumer is more and more higher.
Summary of the invention
The invention provides a kind of surface making process and face equipment processed, object is to provide a kind of brand-new surface making process, makes the instant noodles mouthfeel of making unique, favored by consumer.
For solving the problems of the technologies described above, the present invention is achieved by the following technical solutions:
, this surface making process comprises that at least one section is steamed face step and at least one section and boil face step successively, described steaming face step and boil face step and hocket.
Surface making process as mentioned above, specifically adopts three steamings three to boil, three steam and two boil, two steam and two boil, two steam and one boil, one steam a boiling face processing step, and every section is steamed the face step time is 30～45 seconds, and every section is boiled the face step time is 5～20 seconds.
According to the product of producing different product phases, described surface making process is specially: the multiple different surface making process such as three steamings three are boiled, three steamings two are boiled, two steamings two are boiled, two steamings one are boiled, a steaming one is boiled, every section is steamed the face time is 30～45 seconds, every section of cooking time is 5～20 seconds, and steaming face time, cooking time can be adjusted according to the product of different product phases.
Described three steam three boils the steaming face of referring to-boil face-steaming face-boil face-steaming face-boil face;
Described three steam two boils the steaming face of referring to-boil face-steaming face-boil face-steaming face;
Described two steam two boils the steaming face of referring to-boil face-steaming face-boil face;
Described two steam one boils the steaming face of referring to-boil face-steaming face;
Described one steams one boils the steaming face of referring to-boil face.
A face equipment processed for above-mentioned surface making process, described face equipment processed is precooker, described precooker comprises steam box and boils groove.
Face equipment processed as mentioned above, described in boil groove and comprise cell body, in cell body, be provided with guipure and adjusting device thereof, inlet pipeline, steam pipework, liquid level is adjusted assembly, the top of cell body is provided with heat-preserving cover plate.
Face equipment processed as mentioned above, the both sides of described heat-preserving cover plate connect lowering or hoisting gear, and described heat-preserving cover plate opens or closes by this lowering or hoisting gear.
Face equipment processed as mentioned above, described liquid level is adjusted assembly and is adopted U-shaped liquid level adjusting device.
Face equipment processed as mentioned above, described guipure adjusting device refers to that the fixed mount of guipure both sides is adjustable type, adjusts the angular dimension of guipure by guipure being fixed on to the diverse location of capable of regulating fixed mount.
Face equipment processed of the present invention by steam box, boil groove and form, steam box plays the effect of steaming face, described steam box is identical with the steaming box structure of existing face equipment processed, repeats no more.Boil groove and change decatize into poach, make noodles reach unique mouthfeel.
During concrete face processed, by inlet pipeline, toward injected water in cell body, then by steam pipework, water is heated, net belt supporting face piece and is arranged in cell body and boils face.
This novel face equipment processed not only can be realized steaming face, boil the surface making process of face, simultaneously can be as common steaming face technique carry out steaming face, just when using common steaming face technique to steam face, the liquid that boils groove inside to be bled off, so that the steam of steam box inside enters and boils groove noodles are carried out to Steam Heating.
Surface making process of the present invention, makes original simple steaming face technique become steaming face, boils the surface making process of face, makes surface making process walk a new step.Because the instant noodles mouthfeel that adopts this equipment to make is unique, so be deeply subject to consumer's favor.
Compared with prior art, advantage of the present invention and good effect are:
1, improved the gelatinization degree of noodles, original soft, the bullet of noodles itself, muscle, sliding characteristic have fully been obtained representing.
2, owing to boiling the technique of face, increase the moisture of noodles itself, the oil content of the face piece after fried is reduced greatly, not only reduced production cost, also improved the quality of face piece, met the requirement of modern society people to healthy food.
3, owing to boiling the application of face technique, greatly shorten the length of equipment, and then shortened the steaming face time.When greatly improving face piece quality, also greatly reduce the investment of steam consumption quantity, equipment and workshop building, met the requirement that national energy-saving reduces discharging.
Accompanying drawing explanation
Fig. 1 is that the present invention two steams a structural representation that boils the face equipment specific embodiment processed that surface making process adopts.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, the present invention is further detailed explanation.
Shown in figure 1, a kind of steaming-boil-steam the face equipment processed of surface making process, comprises steaming face, boils face and steams the processing step of face, and wherein to steam the face time be 35 seconds to first paragraph, and the time of boiling face is 15 seconds.
According to the product of producing different product phases, the multiple different processing steps such as surface making process can also select three steamings three to boil, three steamings two are boiled, two steamings two are boiled, a steaming one is boiled, steaming face time, cooking time can be adjusted according to the product of different product phases, every steaming face period was selected within the scope of 30～45 seconds, and every section of cooking time was selected within the scope of 5～20 seconds.
Shown in Fig. 1, face equipment processed is precooker, and this precooker comprises steam box 1 and boils groove 2.Steam box 1 plays the effect of steaming face, boils groove 2 and changes decatize into poach, makes noodles reach unique mouthfeel.Steam box 1 is identical with the steaming box structure of existing face equipment processed, repeats no more.
Boil groove 2 and comprise cell body 21, in cell body 21, be provided with guipure 22, guipure adjusting device 23, inlet pipeline 24, steam pipework 25, liquid level is adjusted assembly 26, the top of cell body 21 is provided with heat-preserving cover plate 27, heat-preserving cover plate 27 can adopt manual unlocking and close, liquid level is adjusted assembly 26 and is adopted U-shaped liquid level adjusting device, guipure adjusting device 23 refers to that the fixed mount of guipure 22 both sides is strip, adjusts the angular dimension of guipure 22 by guipure being fixed on to the diverse location of strip capable of regulating fixed mount, and guipure is used for holding noodles.
In order to be easy to open heat-preserving cover plate 27, to enhance productivity, the both sides of heat-preserving cover plate 27 connect lowering or hoisting gear 28, and heat-preserving cover plate 27 opens or closes by this lowering or hoisting gear 28.
Heat-preserving cover plate 27 is mainly that while guaranteeing that boil groove 2 boils face, temperature remains unchanged, and prevents too fast heat radiation; Simultaneously heat-preserving cover plate 27 is used in conjunction with lowering or hoisting gear 28, and the cleaning that makes to boil groove 2 is convenient laborsaving.Lowering or hoisting gear 28 uses the structure in the existing patent (patent No. 201020192096.3, a kind of steam box of boiling machine for processing food) of our company simultaneously, makes this equipment have more practicality, economy.
Inlet pipeline is mainly the water that provides the face of boiling to use for boiling groove, water will be heated to uniform temperature owing to boiling face to cause moisture to be lost to some extent, therefore inlet pipeline plays the function of replenish lost moisture simultaneously.
Steam pipework 25 is mainly that the liquid of groove 2 inside heats and the fluid temperature that guarantees to boil groove 2 inside keeps stable in order to boil.The size of the steam flow by steam regulation pipeline 25 is controlled the temperature of boiling groove 2 internal liquids, and then controls the temperature of boiling face, to facilitate the mouthfeel of adjustment face piece.
It is mainly to regulate the height that boils groove 2 interior liquid levels that liquid level is adjusted assembly 26, to control the time of boiling face according to user's requirement, to facilitate the mouthfeel of adjustment face piece.Liquid level height cooking time is long, and the low cooking time of liquid level is short.
Guipure adjusting device 23 is mainly the angle that regulates guipure 22, to control noodles according to user's requirement, enter the angle of boiling groove 2, the angle of simultaneously adjusting guipure 22 also has influence on the time of the face of boiling, the angle cooking time that diminishes shortens, greatly cooking time is elongated in angle change, thus the mouthfeel of the face of adjustment piece.
The above, be only preferred embodiment of the present invention, is not the present invention to be done to the restriction of other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not depart from, any simple modification, equivalent variations and the remodeling above embodiment done according to technical spirit of the present invention, still belong to the protection domain of technical solution of the present invention.
Claims (7)
1. a surface making process, is characterized in that: this surface making process comprises that at least one section is steamed face step and at least one section and boil face step successively, described steaming face step and boil face step and hocket.
2. surface making process according to claim 1, it is characterized in that: specifically boil, three steamings two are boiled, two steamings two are boiled, two steamings one are boiled by employing three steamings three for described surface making process, processing step is boiled in a steaming one, every section is steamed the face step time is 30～45 seconds, and every section is boiled the face step time is 5～20 seconds.
3. a face equipment processed, is characterized in that: described face equipment processed is precooker, and described precooker comprises steam box and boils groove.
4. face equipment processed according to claim 3, is characterized in that: described in boil groove and comprise cell body, in cell body, be provided with guipure and adjusting device thereof, inlet pipeline, steam pipework, liquid level is adjusted assembly, the top of cell body is provided with heat-preserving cover plate.
5. face equipment processed according to claim 4, is characterized in that: the both sides of described heat-preserving cover plate connect lowering or hoisting gear, and described heat-preserving cover plate opens or closes by this lowering or hoisting gear.
6. face equipment processed according to claim 5, is characterized in that: described liquid level is adjusted assembly and adopted U-shaped liquid level adjusting device.
7. face equipment processed according to claim 5, is characterized in that: the strip fixed mount that described guipure adjusting device is guipure both sides, by guipure being fixed on to the diverse location of strip fixed mount, adjust the angular dimension of guipure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310500033.8A CN103535567A (en) | 2013-10-23 | 2013-10-23 | Noodle making technology and noodle making equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310500033.8A CN103535567A (en) | 2013-10-23 | 2013-10-23 | Noodle making technology and noodle making equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535567A true CN103535567A (en) | 2014-01-29 |
Family
ID=49959730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310500033.8A Pending CN103535567A (en) | 2013-10-23 | 2013-10-23 | Noodle making technology and noodle making equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103535567A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522534A (en) * | 2014-12-23 | 2015-04-22 | 郑州朱屯米粉食品有限公司 | Steaming and soaking continuous production method of hot dry noodles and dedicated production line |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2235719Y (en) * | 1995-03-21 | 1996-09-25 | 张文松 | Fully-automatic machine for forming dough into its final shape |
| US5573804A (en) * | 1994-09-28 | 1996-11-12 | Nestec S.A. | Preparation of interwined pasta products |
| TW390132U (en) * | 1998-12-01 | 2000-05-11 | Sun Light Mechanical Co Ltd | Automatic noodle steaming and cooking machine |
| CN2434888Y (en) * | 2000-07-04 | 2001-06-20 | 陈斌 | Noodle-boiling utensil |
| CN1557185A (en) * | 2004-02-05 | 2004-12-29 | 军 王 | Making method for noodle with no frying process |
| JP4438969B1 (en) * | 2009-07-31 | 2010-03-24 | 日清食品ホールディングス株式会社 | Instant noodle manufacturing method |
| CN103005233A (en) * | 2012-12-27 | 2013-04-03 | 北京金田麦国际食品有限公司 | Noodle stewing machine |
-
2013
- 2013-10-23 CN CN201310500033.8A patent/CN103535567A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5573804A (en) * | 1994-09-28 | 1996-11-12 | Nestec S.A. | Preparation of interwined pasta products |
| CN2235719Y (en) * | 1995-03-21 | 1996-09-25 | 张文松 | Fully-automatic machine for forming dough into its final shape |
| TW390132U (en) * | 1998-12-01 | 2000-05-11 | Sun Light Mechanical Co Ltd | Automatic noodle steaming and cooking machine |
| CN2434888Y (en) * | 2000-07-04 | 2001-06-20 | 陈斌 | Noodle-boiling utensil |
| CN1557185A (en) * | 2004-02-05 | 2004-12-29 | 军 王 | Making method for noodle with no frying process |
| JP4438969B1 (en) * | 2009-07-31 | 2010-03-24 | 日清食品ホールディングス株式会社 | Instant noodle manufacturing method |
| CN103005233A (en) * | 2012-12-27 | 2013-04-03 | 北京金田麦国际食品有限公司 | Noodle stewing machine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522534A (en) * | 2014-12-23 | 2015-04-22 | 郑州朱屯米粉食品有限公司 | Steaming and soaking continuous production method of hot dry noodles and dedicated production line |
| CN104522534B (en) * | 2014-12-23 | 2017-10-10 | 郑州朱屯米粉食品有限公司 | Zheganmian steams, soaks continuous producing method and special production line |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109259579A (en) | Electric steam box control method and electric steam box | |
| CN101086340A (en) | Control method of steam microwave oven | |
| CN102293584A (en) | Electric pressure cooker for finely cooking rice and control method thereof | |
| CN204698323U (en) | Cooking apparatus | |
| CN103535567A (en) | Noodle making technology and noodle making equipment | |
| CN203563645U (en) | Noodle making equipment | |
| CN202452465U (en) | Steam generator | |
| CN204683356U (en) | A kind of steam generation device | |
| CN103948047A (en) | Making method of Chinese toon cold-edible rabbit meat | |
| CN202452464U (en) | Novel steam generator | |
| CN110419934B (en) | Control method of cooking appliance | |
| CN202950520U (en) | Device for steaming rolled glutinous rice cake | |
| CN205031013U (en) | Intelligence steamed rice pot | |
| CN103252912B (en) | A kind of Domestic oil press and oil expression method with humidification function | |
| CN203675962U (en) | Fast frying and coloring device for stewed poultry products | |
| CN202981559U (en) | Practical steamer | |
| CN203482834U (en) | Energy-saving soybean gluten boiler | |
| CN205305947U (en) | Stable hot pepper belt cleaning device | |
| CN206333556U (en) | A kind of heat conduction oil thermal insulating selling counter | |
| CN204683310U (en) | A kind of steam cooking pot | |
| CN206252324U (en) | A kind of multi-functional boiling water distribution energy-saving appliance | |
| CN204467777U (en) | Gas device is received in a kind of culinary art | |
| CN205849229U (en) | A kind of cooking equipment of novel accurate thermometric | |
| CN204529791U (en) | Seasoning chilli oil refining plant | |
| CN204427639U (en) | A kind of self-heating steamer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140129 |