CN104256365A - Processing method of steamed noodles - Google Patents
Processing method of steamed noodles Download PDFInfo
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- CN104256365A CN104256365A CN201410457048.5A CN201410457048A CN104256365A CN 104256365 A CN104256365 A CN 104256365A CN 201410457048 A CN201410457048 A CN 201410457048A CN 104256365 A CN104256365 A CN 104256365A
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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
- 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
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a processing method of steamed noodles. The processing method comprises the following steps: selecting wheat flour, the protein content of which is above 13%, putting flour, purified water and refined salt into a vacuum dough mixer according to the proportion of 100:(45-47):(1-1.3) so as to knead dough, standing the dough at 15-20 DEG C for 60-120 DEG C, then, repetitively rolling the dough on a noodle press for 4-6 times, looping the rolled dough piece to form the dough, standing at 15-20 DEG C for 15-60 min, cutting into noodles after repetitively rolling on the noodle press to form the dough piece, putting the cut noodles into boiling water for several seconds, curing the surfaces of the noodles, after taking out and leaching, cooling by rapidly putting into flowing cold water below 10 DEG C, packaging, rapidly freezing the noodles at minus 45 DEG C, directly putting the frozen noodles into a steam box with a hot air system inside, steaming for 5-8 min, and then, obtaining cooked noodles. According to the invention, the surfaces of the steamed noodles cannot be adhered; furthermore, the steamed noodles are smooth, tough, chewy, proper in hardness and good in mouth feel.
Description
Technical field
The invention belongs to noodles processing technical field, specifically, is a kind of processing method of steaming face noodles.
Background technology
At present, the processing method of noodles is of a great variety, has fresh noodle, vermicelli etc., but the eating method of noodles is nothing but adopt the processing method of boiling, and put into water and boil directly edible, or it is edible to be equipped with various soup stock again by fresh noodle or vermicelli.Ripe noodles are like this because raw noodles surface is with flour, and cause ripe noodles surface clouding, time edible, mouthfeel is poor, and edible way is single, affects the fresh fragrant degree of noodles.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of edible time mouthfeel good, smooth chewiness, the fresh perfume (or spice) of noodles the processing method of steaming face noodles.
For solving the problems of the technologies described above, the present invention includes following steps:
A, to select materials: the wheat flour selecting protein content more than 13%;
B and face: by flour, purify waste water, refined salt is in the ratio of 100:45-47:1-1.3, first flour is put in vacuum dough mixing machine, melted in purifying waste water in proportion by refined salt, brackish water is poured into dough mixing machine neutral plane, dough mixing machine vacuum degree control is at 0--0.9 MPa again;
C, treacle face: place 60-120 minutes under the dough of becoming reconciled being placed in the environment temperature of 15-20 DEG C, then by dough roll extrusion 4-6 times repeatedly on oodle maker, place 15-60 minutes under being become by dough sheet circle after roll extrusion dough to be placed in the environment temperature of 15-20 DEG C, again by dough roll extrusion 4-6 times repeatedly on oodle maker, place 15-60 minutes under being become by the dough sheet circle after roll extrusion dough to be placed in the environment temperature of 15-20 DEG C;
D, tangent plane: good for treacle dough is repeatedly rolled into dough sheet on oodle maker, is then cut into noodles;
E, pretreatment: the noodles cut are placed in boiling water and cross water, by noodles surface slaking, the flowing cool water putting into less than 10 DEG C after pulling draining out fast cools, and moderate agitation, then by cooled noodles portion package, the noodles after packaging are placed in less than-45 DEG C environment temperature snap frozen;
F, steaming noodles: the noodles after freezing are directly put into the inner steam box with hot-air system, steams and namely obtain ripe noodles in 5-8 minutes.
The mistake water time described in E step is 30-60 seconds; Described cool time is 10-20 seconds; The described snap frozen time is more than 30 minutes.
Described wheat flour is that hard wheat flour is produced in Australia.
Sheet thickness described in D step is 2-5 millimeters, and noodles width is 2-6 millimeters.
In described E step, the weight of every portion of noodles is 250 ± 5 grams.
The present invention has the following advantages effect:
Owing to being carry out in vacuum dough mixing machine with face, and vacuum dough mixing machine works under the negative-pressure vacuum state of 0--0.9 MPa, the water atomization of a part of saliferous can be made in this case, the sync rates making flour particle absorb moisture improves, impel the protein in flour fully to solidify, produce more gluten.Rubbed by slowly stirring of vacuum dough mixing machine simultaneously, gluten network in dough is formed, is layering, forms the large dough being full of gluten net; By repeatedly roll extrusion treacle face repeatedly, gluten reactivity, chewiness and viscosity are strengthened further.And the noodles cut are placed in boiling water water excessively, by noodles surface slaking, the flowing cool water putting into less than 10 DEG C after pulling draining out fast cools, noodles are cooled fast and by and the powder of surface attachment is washed off, make noodles surface solidification and smooth, adopt using quick freezing technology, the ice crystal that noodles are produced in refrigerating process is minimum, the structure of noodles can not be destroyed, maintain the original consolidation of noodles and local flavor, after adopting the inner steam box with hot-air system to be cooked by the noodles after freezing, ripe noodles with direct fresh noodle boil equally fresh, and its local flavor, nutrition, product phase, freshness does not all change, noodles have light wheat fragrance, simultaneously, adhesion is not had and the more smooth chewiness in surface between noodles, mouthfeel is good.Noodles after cooking can make the noodle foods such as noodle soup, fried flour, noodles served with soy sauce, sesame butter, etc. or huyashi-chuuka (cold chinese-style noodles).
Detailed description of the invention
Embodiment 1
The processing method of the steaming face noodles of the present embodiment, processes through following steps:
A, to select materials: select Australia of protein content more than 13% to produce hard wheat flour;
B and face: by flour, purify waste water, refined salt is in the ratio of 100:45:1, first flour is put in vacuum dough mixing machine, melted in purifying waste water in proportion by refined salt, brackish water is poured into dough mixing machine neutral plane, dough mixing machine vacuum degree control is at 0--0.9 MPa again;
C, treacle face: under the dough of becoming reconciled being placed in the environment temperature of 18 DEG C or special storehouse place 90 minutes, carry out treacle face, then by dough roll extrusion 5 times repeatedly on oodle maker, under becoming dough to be placed in the environment temperature of 18 DEG C on the dough sheet circle after roll extrusion or special storehouse place 40 minutes, carry out treacle face, again by dough roll extrusion 5 times repeatedly on oodle maker, place 40 minutes under being become by the dough sheet circle after roll extrusion dough to be placed in the environment temperature of 18 DEG C, carry out treacle face;
D, tangent plane: good for treacle dough is repeatedly rolled into dough sheet on oodle maker, is then cut into noodles, sheet thickness is 2 millimeters, and noodles width is 6 millimeters;
E, pretreatment: the noodles cut are placed in boiling water and cross water, spending the water time is 60 seconds, by noodles surface slaking, the flowing cool water putting into less than 10 DEG C after pulling draining out fast cools, cool time was 10 seconds, period moderate agitation, then by cooled noodles portion package, the weight of every portion of noodles is 250 ± 5 grams, noodles after packaging are placed in less than-45 DEG C environment temperature snap frozen, the snap frozen time is more than 30 minutes, and the noodles after snap frozen can be deposited for a long time in environment temperature below-18 DEG C;
F, steaming noodles: the noodles after freezing (are not thawed, lower same) directly put into the inner steam box with hot-air system, the present invention's steam box used is that Germany produces RATIONAL 101 type steam box, also the steam box of similar performance (lower same) can be adopted, steam and namely obtain ripe noodles in 5 minutes, the noodles cooked mixed hot soup and gravy with meat or vegetables poured over rice or noodles, adding and intersperse, is exactly one bowl of noodle soup.The noodles cooked are crossed cool after mix huyashi-chuuka (cold chinese-style noodles) soup and gravying with meat or vegetables poured over rice or noodles, be exactly one bowl of huyashi-chuuka (cold chinese-style noodles).The noodles cooked and the seasoning matter fried are mixed again to fry be exactly one bowl of fried flour.Being put in plate by the noodles cooked, then mixing sauce, add and intersperse, is exactly one bowl of noodles served with soy sauce, sesame butter, etc.
The steaming face noodles of the present embodiment, soft or hard is suitable for, smooth chewiness, noodles have light wheat fragrance, does not have adhesion between noodles.
Embodiment 2
The processing method of the steaming face noodles of the present embodiment, processes through following steps:
A, to select materials: select Australia of protein content more than 13% to produce hard wheat flour;
B and face: by flour, purify waste water, refined salt is in the ratio of 100:47:1.3, first flour is put in vacuum dough mixing machine, melted in purifying waste water in proportion by refined salt, brackish water is poured into dough mixing machine neutral plane, dough mixing machine vacuum degree control is at 0--0.9 MPa again;
C, treacle face: under the dough of becoming reconciled being placed in the environment temperature of 20 DEG C or special storehouse place 60 minutes, carry out treacle face, then by dough roll extrusion 6 times repeatedly on oodle maker, under becoming dough to be placed in the environment temperature of 20 DEG C on the dough sheet circle after roll extrusion or special storehouse place 20 minutes, carry out treacle face, again by dough roll extrusion 6 times repeatedly on oodle maker, place 20 minutes under being become by the dough sheet circle after roll extrusion dough to be placed in the environment temperature of 20 DEG C, carry out treacle face;
D, tangent plane: good for treacle dough is repeatedly rolled into dough sheet on oodle maker, is then cut into noodles, sheet thickness is 5 millimeters, and noodles width is 2 millimeters;
E, pretreatment: the noodles cut are placed in boiling water and cross water, spending the water time is 50 seconds, by noodles surface slaking, the flowing cool water putting into less than 10 DEG C after pulling draining out fast cools, cool time was 20 seconds, period moderate agitation, then by cooled noodles portion package, the weight of every portion of noodles is 250 ± 5 grams, noodles after packaging are placed in less than-45 DEG C environment temperature snap frozen, the snap frozen time is more than 30 minutes, and the noodles after snap frozen can be deposited for a long time in environment temperature below-18 DEG C;
F, steaming noodles: the noodles after freezing are directly put into the inner steam box with hot-air system, steams and namely obtain ripe noodles in 6 minutes.The noodles cooked mixed hot soup and gravy with meat or vegetables poured over rice or noodles, adding and intersperse, is exactly one bowl of noodle soup.The noodles cooked are crossed cool after mix huyashi-chuuka (cold chinese-style noodles) soup and gravying with meat or vegetables poured over rice or noodles, be exactly one bowl of huyashi-chuuka (cold chinese-style noodles).The noodles cooked and the seasoning matter fried are mixed again to fry be exactly one bowl of fried flour.Being put in plate by the noodles cooked, then mixing sauce, add and intersperse, is exactly one bowl of noodles served with soy sauce, sesame butter, etc.
The steaming face noodles of the present embodiment, the wheat fragrance of slightly soft, the smooth chewiness of noodles, noodles is slightly light, does not have adhesion between noodles.
Embodiment 3
The processing method of the steaming face noodles of the present embodiment, processes through following steps:
A, to select materials: select Australia of protein content more than 13% to produce hard wheat flour;
B and face: by flour, purify waste water, refined salt is in the ratio of 100:46:1.2, first flour is put in vacuum dough mixing machine, melted in purifying waste water in proportion by refined salt, brackish water is poured into dough mixing machine neutral plane, dough mixing machine vacuum degree control is at 0--0.9 MPa again;
C, treacle face: under the dough of becoming reconciled being placed in the environment temperature of 15 DEG C or special storehouse place 120 minutes, carry out treacle face, then by dough roll extrusion 4 times repeatedly on oodle maker, under becoming dough to be placed in the environment temperature of 15 DEG C on the dough sheet circle after roll extrusion or special storehouse place 60 minutes, carry out treacle face, again by dough roll extrusion 4 times repeatedly on oodle maker, place 60 minutes under being become by the dough sheet circle after roll extrusion dough to be placed in the environment temperature of 15 DEG C, carry out treacle face;
D, tangent plane: good for treacle dough is repeatedly rolled into dough sheet on oodle maker, is then cut into noodles, sheet thickness is 3 millimeters, and noodles width is 3 millimeters;
E, pretreatment: the noodles cut are placed in boiling water and cross water, spending the water time is 35 seconds, by noodles surface slaking, the flowing cool water putting into less than 10 DEG C after pulling draining out fast cools, cool time was 15 seconds, period moderate agitation, then by cooled noodles portion package, the weight of every portion of noodles is 250 ± 5 grams, noodles after packaging are placed in less than-45 DEG C environment temperature snap frozen, the snap frozen time is more than 30 minutes, and the noodles after snap frozen can be deposited for a long time in environment temperature below-18 DEG C;
F, steaming noodles: the noodles after freezing are directly put into the inner steam box with hot-air system, and steam and namely obtain ripe noodles in 8 minutes, the noodles cooked mixed hot soup and gravy with meat or vegetables poured over rice or noodles, adding and intersperse, is exactly one bowl of noodle soup.The noodles cooked are crossed cool after mix huyashi-chuuka (cold chinese-style noodles) soup and gravying with meat or vegetables poured over rice or noodles, be exactly one bowl of huyashi-chuuka (cold chinese-style noodles).The noodles cooked and the seasoning matter fried are mixed again to fry be exactly one bowl of fried flour.Being put in plate by the noodles cooked, then mixing sauce, add and intersperse, is exactly one bowl of noodles served with soy sauce, sesame butter, etc.
The steaming face noodles of the present embodiment, the wheat fragrance of slightly hard, the smooth chewiness of noodles, noodles is slightly dense, does not have adhesion between noodles.
Claims (5)
1. steam a processing method for face noodles, it is characterized in that comprising the following steps:
A, to select materials: the wheat flour selecting protein content more than 13%;
B and face: by flour, purify waste water, refined salt is in the ratio of 100:45-47:1-1.3, first flour is put in vacuum dough mixing machine, melted in purifying waste water in proportion by refined salt, brackish water is poured into dough mixing machine neutral plane, dough mixing machine vacuum degree control is at 0--0.9 MPa again;
C, treacle face: place 60-120 minutes under the dough of becoming reconciled being placed in the environment temperature of 15-20 DEG C, then by dough roll extrusion 4-6 times repeatedly on oodle maker, place 15-60 minutes under being become by dough sheet circle after roll extrusion dough to be placed in the environment temperature of 15-20 DEG C, again by dough roll extrusion 4-6 times repeatedly on oodle maker, place 15-60 minutes under being become by the dough sheet circle after roll extrusion dough to be placed in the environment temperature of 15-20 DEG C;
D, tangent plane: good for treacle dough is repeatedly rolled into dough sheet on oodle maker, is then cut into noodles;
E, pretreatment: the noodles cut are placed in boiling water and cross water, by noodles surface slaking, the flowing cool water putting into less than 10 DEG C after pulling draining out fast cools, and moderate agitation, then by cooled noodles portion package, the noodles after packaging are placed in less than-45 DEG C environment temperature snap frozen;
F, steaming noodles: the noodles after freezing are directly put into the inner steam box with hot-air system, steams and namely obtain ripe noodles in 5-8 minutes.
2. the processing method of steaming face according to claim 1 noodles, is characterized in that the mistake water time described in E step is 30-60 seconds; Described cool time is 10-20 seconds; The described snap frozen time is more than 30 minutes.
3. the processing method of steaming face according to claim 1 noodles, is characterized in that described wheat flour is that hard wheat flour is produced in Australia.
4. the processing method of steaming face according to claim 1 noodles, it is characterized in that the sheet thickness described in D step is 2-5 millimeters, noodles width is 2-6 millimeters.
5. the processing method of steaming face according to claim 1 noodles, is characterized in that the weight of every portion of noodles in described E step is 250 ± 5 grams.
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| CN201410457048.5A CN104256365A (en) | 2014-09-10 | 2014-09-10 | Processing method of steamed noodles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982644A (en) * | 2015-08-06 | 2015-10-21 | 山东渠风食品科技有限公司 | Preparation method of gluten, modification method thereof and modified gluten |
| CN107373360A (en) * | 2017-06-21 | 2017-11-24 | 庐江县海神面业有限公司 | A kind of double-colored fried dough twist instant noodles |
| CN108576624A (en) * | 2018-03-29 | 2018-09-28 | 湖北省美高食品股份有限公司 | A kind of production method of the noodles of chewy in taste |
| CN110024952A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of preparation method of non-fried curing noodles |
| CN110024954A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of curtain coating paving slurry cooks the preparation method of non-fried noodles |
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| JPH1128067A (en) * | 1997-07-11 | 1999-02-02 | Kumamoto Seifun Kk | Production of raw chinese noodle or semiraw chinese noodle and cooking thereof |
| CN102178171A (en) * | 2011-04-07 | 2011-09-14 | 牛选欣 | Frozen instant noodles and processing 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 |
| CN102396670A (en) * | 2011-11-17 | 2012-04-04 | 河南云鹤食品有限公司 | Frozen and cooked noodle capable of being heated through microwave |
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2014
- 2014-09-10 CN CN201410457048.5A patent/CN104256365A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH1128067A (en) * | 1997-07-11 | 1999-02-02 | Kumamoto Seifun Kk | Production of raw chinese noodle or semiraw chinese noodle and cooking thereof |
| CN102178171A (en) * | 2011-04-07 | 2011-09-14 | 牛选欣 | Frozen instant noodles and processing 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 |
| CN102396670A (en) * | 2011-11-17 | 2012-04-04 | 河南云鹤食品有限公司 | Frozen and cooked noodle capable of being heated through microwave |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982644A (en) * | 2015-08-06 | 2015-10-21 | 山东渠风食品科技有限公司 | Preparation method of gluten, modification method thereof and modified gluten |
| CN104982644B (en) * | 2015-08-06 | 2018-12-04 | 山东渠风食品科技有限公司 | The preparation method and its method of modifying and modified wheat gluten of a kind of Gluten |
| CN107373360A (en) * | 2017-06-21 | 2017-11-24 | 庐江县海神面业有限公司 | A kind of double-colored fried dough twist instant noodles |
| CN108576624A (en) * | 2018-03-29 | 2018-09-28 | 湖北省美高食品股份有限公司 | A kind of production method of the noodles of chewy in taste |
| CN108576624B (en) * | 2018-03-29 | 2021-11-09 | 湖北省美高食品股份有限公司 | Making method of noodles with chewy mouthfeel |
| CN110024952A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of preparation method of non-fried curing noodles |
| CN110024954A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of curtain coating paving slurry cooks the preparation method of non-fried noodles |
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