CN104041749B - A kind of special steaming face and manufacture method - Google Patents
A kind of special steaming face and manufacture method Download PDFInfo
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- CN104041749B CN104041749B CN201410291684.5A CN201410291684A CN104041749B CN 104041749 B CN104041749 B CN 104041749B CN 201410291684 A CN201410291684 A CN 201410291684A CN 104041749 B CN104041749 B CN 104041749B
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- 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
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
A kind of special steaming face and manufacture method, relate to a kind of noodles or dough sheet and preparation method thereof, and main component includes: flour, refined salt, alkali, water and seasoning decoction.Flour used by special steaming face is wheat flour or Fagopyrum esculentum Moench powder or Semen Maydis powder or other flour, or their mixed flour, make dough bar or other shapes of dough sheet, then with digesting apparatus by dough bar or dough sheet Steam by water bath 10 20 minutes, make noodles or dough sheet cook；In the noodles cooked or dough sheet, inject seasoning decoction again, allow the noodles cooked or dough sheet be in the state of being substantially saturated；The noodles or dough sheet that absorb seasoning decoction are put into Steam by water bath again in digesting apparatus and within 5 15 minutes, take the dish out of the pot.The present invention can as instant food, the taste of noodles is stronger, the elasticity of noodles and mouthfeel more preferable.It is not only suitable for stew, it is also possible to for cooking etc.；Can individually or sell in supermarket together with cold preservation vegetable.
Description
Technical field
The present invention relates to a kind of noodles or dough sheet and preparation method thereof, particularly relate to a kind of special steaming face and manufacture method.
Background technology
Stewing face is the innovative product of tradition wheaten food (noodle soup), its processing technique is exactly that noodles and vegetable pass through the process of stewing system, stewing face out in this way, tasty, in good taste, more nutrition, effect that nourishing the heart and kidney, spleen invigorating thickness intestinal, heat extraction quench the thirst will not be had because destroying the protein molecule network structure of flour during decocting in water system.
Summary of the invention
It is an object of the invention to provide a kind of special steaming face and manufacture method, in advance noodle making is made the steaming face of various taste, then stored refrigerated or with other vegetable mixed edible, owing to this special steaming face can fully absorb seasoning decoction, taste face more stewing than tradition is stronger, mouthfeel is more preferable, and conveniently deposits and produce in batches.
It is an object of the invention to be achieved through the following technical solutions:
A kind of special steaming face, its described steaming face is a kind of cooking and tasty ripe Flour product, and its shape is noodles or other shapes of dough sheet, and composition includes: flour, refined salt, alkali, water and seasoning decoction；The flour in special steaming face, refined salt, alkali, water, each component of seasoning decoction number as follows:
Flour: 100 parts；
Refined salt: 1.5 parts；
Alkali: 0.15 part；
Water: 33 parts；
Seasoning decoction: 84 parts.
The special steaming face of described one, the flour used by described special steaming face is wheat flour or Fagopyrum esculentum Moench powder or Semen Maydis powder or other flour, or their mixed flour.
The special steaming face of described one, the seasoning decoction used by described special steaming face, is the decoction of stew, or the decoction of condiment modulation, or vegetable juice, or fruice, or utilizes the seasoning soln that additive configures, or their mixing decoction.
A kind of special steaming face manufacture method, described manufacture method: include by hand or flour, refined salt, alkali, water are fabricated to dough bar or other shapes of dough sheet by mechanical system, then with digesting apparatus by dough bar or dough sheet Steam by water bath 10-20 minute, noodles or dough sheet is made to cook；In the noodles cooked or dough sheet, inject seasoning decoction again, allow the noodles cooked or dough sheet be in the state of being substantially saturated；The noodles or dough sheet that absorb seasoning decoction are put into Steam by water bath again in digesting apparatus and within 5-15 minute, take the dish out of the pot, then dries in the air cool.
The manufacturing process utilizing steamer and oodle maker to make mediocre taste Semen Tritici aestivi flour steaming noodles by hand described below:
A, making dough bar: Semen Tritici aestivi flour is put in container, take 33 parts of 30-40 DEG C of water, the alkali of the refined salt of 1.5 parts and 0.15 part is put in warm water thawing, slowly pour in flour, predominate stir on one side, be put into after being become reconciled in face on oodle maker and roll several times, then wake up 30 minutes stand-by；Oodle maker being adjusted to the thick position of 2mm, utilizes 4mm cutter head face to be pressed into thickness for 2mm, width is 4mm noodles, noodles is cut into 20-30cm length standby；
B, steam face: discharged water by steamer boiled, food steamer is brushed edible oil, the dough bar made dissipated on the food steamer of steamer, Steam by water bath 15 minutes, will cook noodles be put in pallet break up standby；
C, tasty: to take the 40-50 DEG C of warm water of 84 parts, put into the refined salt of 0.6 part, the Zanthoxyli Bungeani powder of 0.3 part, the monosodium glutamate of 0.6 part, the chicken powder of 0.4 part, the Herba Alii fistulosi powder of 0.24 part, the Rhizoma Zingiberis powder end of 0.12 part, the garlic of 0.06 part, soluble in water, add the light soy sauce of 2 parts, the dark soy sauce of 0.8 part, the salad oil of 2 parts, stir, make seasoning decoction, steamed noodles are poured in seasoning decoction, stir, it was again stirring for after 5 minutes, allowing noodles be eaten up by all seasoning decoction, noodles now are in saturation；
D, stewing system: steamer is discharged water boiled, on the food steamer of steamer, brush edible oil, the noodles absorbing seasoning decoction are dissipated on food steamer, Steam by water bath 12 minutes；By steamed taking-up, it is put in pallet and breaks up, allow it dry in the air cool.Then pack with the weight of 250 grams every bag, seal, sterilize, put into refrigerator cold preservation；Or the heating of round-bottomed frying pan moderate heat, dish will be carried out and be put in pot, add decoction boiled, and steaming face be put into and wherein stir-fries, little fire is boiled in a covered pot over a slow fire 3-5 minute and can be taken the dish out of the pot edible.
Advantages of the present invention with effect is:
1, the special steaming face of the present invention can be as instant food, owing to steaming and absorbing substantial amounts of seasoning decoction through secondary in advance, so only steaming face and employing need to put together stewing 3-5 minute edible when edible, the taste of noodles is stronger, elastic more preferable with mouthfeel.
2, the present invention can produce steaming face by the way of machining in batches, the steaming face of various taste will be produced, through subpackage, sterilization, stored refrigerated, can individually or sell in supermarket together with cold preservation vegetable, user has bought in family or has boiled in a covered pot over a slow fire system together with the vegetable of oneself, or stewing system together with the cold preservation vegetable being equipped with.
3, the present invention can carry out the steaming face of various taste and various stew in advance, it is desirable to time edible, be put in pot by the vegetable stewed in right amount, then put appropriate steaming face, stewing 3-5 minute processed i.e. edible, saves the waiting time of a person sponging on an aristocrat than the tradition face of boiling in a covered pot over a slow fire.Various decoction has been sucked in advance, so it is not only suitable for stew, it is also possible to for cooking etc. due to noodles.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
Special steaming noodles, as a example by 5 kilograms of high gluten wheat flours, the method illustrating to make special steaming noodles by hand are made with common steamer or steam box and oodle maker:
Make dough bar: first in container put into by flour, in order to make noodles more chewy, can put into egg, 1 egg squeezed into by per kilogram flour, stirs.Take the 30-40 DEG C of water of 1650ml, the alkali of the refined salt of 75 grams and 7.5 grams is put in the warm water of dough-making powder thawing, slowly pours in flour, predominate stirring, it is put into after being become reconciled in face on oodle maker, rolling several times, is then waken up 30 minutes.Oodle maker being first transferred to thicker position, is rolled several times in face, be then pressed into long strip type standby, then oodle maker is adjusted to the thick position of 2mm, utilize 4mm cutter head face to be pressed into thickness for 2mm, width is 4mm noodles, noodles is cut into 20-30cm length standby.
Steaming face: discharge water boiled by steamer or steam box, brushes edible oil on the food steamer of steamer or on the pallet of steam box, dissipated on the food steamer of steamer or on the pallet of steam box by the dough bar made, Steam by water bath 15 minutes, cooked by noodles, take out and dissipate in pallet.
Tasty: to take the 40-50 DEG C of warm water of 4200ml, put into refined salt 30 grams, Zanthoxyli Bungeani powder 15 grams, monosodium glutamate 30 grams, chicken powder 20 grams, 12 grams of Herba Alii fistulosi powder, Rhizoma Zingiberis powder end 6 grams, garlic 3 grams, soluble in water, add 100ml light soy sauce, 40ml dark soy sauce, 100ml salad oil, stir, make seasoning decoction.Being poured in seasoning decoction by steamed noodles, stir, be again stirring for after waiting 5 minutes, allow noodles be eaten up by all seasoning decoction, the most steamed noodles are substantially at saturation.
The noodles absorbing seasoning decoction are dissipated on food steamer or on pallet, Steam by water bath 12 minutes by stewing system: discharge water boiled by steamer or steam box, brush edible oil on the food steamer of steamer or on the pallet of steam box.By steamed taking-up, it is put in stainless steel disc and breaks up, allow it dry in the air cool, then pack with the weight of 250 grams every bag, seal, sterilize, to put into refrigerator cold preservation standby；Or the heating of round-bottomed frying pan moderate heat, stewed good dish being put in pot, adds appropriate decoction boiled, the face of steaming in right amount is put into and wherein stir-fries, little fire is boiled in a covered pot over a slow fire 3-5 minute and can be taken the dish out of the pot edible.
Embodiment 2
Carry out batch machining produce special steaming face with special steaming product equipment of looking unfamiliar, the formula proportion in reference example 1, by flour through water filling, dough-making powder, repeatedly the operation such as roll and form dough；Then dough is squeezed into dough sheet, is cut into noodles, through cooking, spray seasoning decoction, again the program such as steam and make special steaming face；Process through subpackage, sterilization, cold preservation etc. again, make independent steaming pastries list marketing.
Flour used by the most special steaming face can be Semen Tritici aestivi flour or Buckwheat flour or corn flour etc., or their mixed flour；Seasoning decoction used by special steaming face can also is that the decoction of stew, or the decoction of various condiment modulation, or vegetable juice, or fruice, or utilizes the seasoning soln that additive configures, or their mixing decoction.
Claims (2)
1. a special steaming face, it is characterised in that described steaming face is a kind of cooking and tasty ripe Flour product, and its shape is noodles or other shapes of dough sheet, and composition includes: flour, refined salt, alkali, water and seasoning decoction；The flour in special steaming face, refined salt, alkali, water, each component of seasoning decoction number as follows:
Flour: 100 parts；
Refined salt: 1.5 parts；
Alkali: 0.15 part；
Water: 33 parts；
Seasoning decoction: 84 parts；
Flour used by described special steaming face is wheat flour or Fagopyrum esculentum Moench powder or Semen Maydis powder or other flour, or their mixed flour；
Seasoning decoction used by described special steaming face, is the decoction of stew, or the decoction of condiment modulation, or vegetable juice, or fruice, or utilizes the seasoning soln that additive configures, or their mixing decoction.
2. a special steaming face manufacture method, it is characterized in that, described manufacture method: include by hand or flour, refined salt, alkali, water are fabricated to dough bar or other shapes of dough sheet by mechanical system, then with digesting apparatus by dough bar or dough sheet Steam by water bath 10-20 minute, noodles or dough sheet is made to cook；In the noodles cooked or dough sheet, inject seasoning decoction again, allow the noodles cooked or dough sheet be in the state of being substantially saturated；The noodles or dough sheet that absorb seasoning decoction are put into Steam by water bath again in digesting apparatus and within 5-15 minute, take the dish out of the pot, then dries in the air cool；The flour in described special steaming face, refined salt, alkali, water, each component of seasoning decoction number as follows: flour: 100 parts；Refined salt: 1.5 parts；Alkali: 0.15 part；Water: 33 parts；Seasoning decoction
: 84 parts；Flour used by described special steaming face is wheat flour or Fagopyrum esculentum Moench powder or Semen Maydis powder or other flour, or their mixed flour；Seasoning decoction used by described special steaming face, is the decoction of stew, or the decoction of condiment modulation, or vegetable juice, or fruice, or utilizes the seasoning soln that additive configures, or their mixing decoction.
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| CN104041749B true CN104041749B (en) | 2016-08-17 |
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Families Citing this family (3)
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| CN104705361A (en) * | 2015-04-01 | 2015-06-17 | 河南阿凡提食品股份有限公司 | Fine dried noodle steaming system |
| CN105454994A (en) * | 2015-12-15 | 2016-04-06 | 古浪伊禧堂伟业生物科技有限公司 | Manual vegetarian fragrance dough pieces and making method thereof |
| CN109329553A (en) * | 2018-11-06 | 2019-02-15 | 想念食品股份有限公司 | Soybean protein and preparation method, noodles and production method |
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| CN101849636A (en) * | 2010-06-23 | 2010-10-06 | 王桂霞 | Instant cold noodles and preparation method thereof |
| CN102118980A (en) * | 2009-07-31 | 2011-07-06 | 日清食品控股株式会社 | Method for producing instant noodles |
| CN102302122A (en) * | 2011-07-28 | 2012-01-04 | 郑州天方食品有限公司 | Frozen steamed noodle and processing method thereof |
| CN102972690A (en) * | 2012-12-20 | 2013-03-20 | 刘跃 | Dry-eating instant noodle and atomizing- spraying processing method thereof |
| CN102972685A (en) * | 2011-09-06 | 2013-03-20 | 李音 | Noodles with vegetable taste |
| CN103262986A (en) * | 2013-05-31 | 2013-08-28 | 郑州天方食品集团有限公司 | Halal stewed noodles and processing method thereof |
| CN103504203A (en) * | 2013-09-02 | 2014-01-15 | 张斌社 | Preparation method for instant noodles |
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Patent Citations (7)
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| CN102118980A (en) * | 2009-07-31 | 2011-07-06 | 日清食品控股株式会社 | Method for producing instant noodles |
| CN101849636A (en) * | 2010-06-23 | 2010-10-06 | 王桂霞 | Instant cold noodles and preparation method thereof |
| CN102302122A (en) * | 2011-07-28 | 2012-01-04 | 郑州天方食品有限公司 | Frozen steamed noodle and processing method thereof |
| CN102972685A (en) * | 2011-09-06 | 2013-03-20 | 李音 | Noodles with vegetable taste |
| CN102972690A (en) * | 2012-12-20 | 2013-03-20 | 刘跃 | Dry-eating instant noodle and atomizing- spraying processing method thereof |
| CN103262986A (en) * | 2013-05-31 | 2013-08-28 | 郑州天方食品集团有限公司 | Halal stewed noodles and processing method thereof |
| CN103504203A (en) * | 2013-09-02 | 2014-01-15 | 张斌社 | Preparation method for instant noodles |
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