CN104366277B - Without fast ripe hand-pulled noodles of seitan and preparation method thereof and formula - Google Patents
Without fast ripe hand-pulled noodles of seitan and preparation method thereof and formula Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
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Abstract
The invention provides without fast ripe hand-pulled noodles of seitan and preparation method thereof and formula, it is related to food intensive processing field, choose with northeast polished rice rice, northeast polished rice brown rice, northeast black rice, the cereal such as millet are raw material, using rich in nutrition and manufactured goods with health role as auxiliary material, pass through milling, breading, treacle face, one-level is extruded, two grades of extruding, Ageing Treatment, temperature-variable drying, ventilating and cooling, pack, examine, sealing packaging, the techniques such as vanning, obtained hand-pulled noodles chewy, it is smooth, soup is not mixed when boiling, it is not broken, adhesion, it is in good taste, have back sweet, what is more important boil before noodles smooth appearance, there is glossy sense, sell lover, the international highest safety index that gluten content is no more than 5~10PPM is fully achieved, more nutrition, it is safer, greatly improve production efficiency, reduce energy consumption and blowdown, it is more environmentally friendly, more low-carbon.
Description
Technical field
The present invention relates to food intensive processing field, more particularly to without fast ripe hand-pulled noodles of seitan and preparation method thereof and formula.
Background technology
Early in the 1980's, the American-European countries people start to find their staple food-bread allergy to oneself, i.e. seitan egg
White allergy.It is reported that the sick incidence of disease is 1/8000 to 1/100, estimation average attack rate is 1/2000, so high
The incidence of disease illustrates the serious of problem, by years of researches, the cause of disease of this digestive discomfort is understood now, is stomach
Allergic reaction to the prolamin in gluten (seitan) protein.Gluten protein allergic human population can not be used containing wheat,
Barley, oat, rye, a series of cereals containing gluten protein such as naked oats, these contain the product of gluten protein to the people
Group has life danger.
The ratio of the people involved in world wide is up to the 1/330~1/800 of global total number of persons, because everybody is to this
Illness understanding is not enough, now from there is symptom to the time average out to made a definite diagnosis 10 years, at present the crowd in the area such as China and Japan
Middle diagnosis rate is very low, and this is due to that the doctor in Asia, hospital do not have very rich experience and diagnose this disease, it is contemplated that now also
Not yet diagnosed in the presence of many patients.In the U.S., gluten protein allergic human population at least 3,000 ten thousand crowds, Europe has 4,000 ten thousand
Crowd, and this colony's number is just growing.
The hand-pulled noodles sold on domestic market, due to the limitation of cost of material and technique, is and with the addition of in various degree
Wheat, barley, oat, rye, the hand-pulled noodles containing seitan such as naked oats, it is impossible to meet gluten protein allergic human population to healthy and safe
Whole grain food demand.
On the other hand, with the production of people and the quickening of rhythm of life and growth in the living standard, to nutrition and strong
The demand of health is also improved constantly, and seeks a kind of in good taste, full nutrition health, the food for saving time and the energy is imperative.
The content of the invention
The present invention in order to solve the above technical problems, provide a kind of high-quality without fast ripe hand-pulled noodles of seitan and preparation method thereof and
Formula, meets the demand of global gluten protein allergic human population.
The present invention provides following technical scheme：Preparation method without the fast ripe hand-pulled noodles of seitan, its raw materials used and quality proportioning is as follows：
Described preparation method is specific as follows：
(1) dry method is milled：Weigh northeast polished rice rice according to required material rate, it is northeast polished rice brown rice, northeast black rice, small
The cereal raw material such as rice, go the sieving that is milled after the removal of impurity, and it is dry powder more than 80 mesh to obtain specification；Described dry powder specification, preferably
For 100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with water and other raw materials, using mixer breading until
Breading is uniform, and the addition of water is the 25~35% of dry powder quality；The preferred pure water of described water；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when 130~170 DEG C of extruder central temperature, powder is by extruding accent, in mould
Mouth extrusion, obtains gelatinization and the thick bar of the expanded hand-pulled noodles in part；The pitch-row diameter of mould bore is preferably 1~2mm when one-level is extruded；
It is preferred that, gauge pointer reaches better at 30~60 hertz on extruder；
Two grades of described extruding are, when 80~100 DEG C of extruder central temperature, sequentially pass through it is expanded, maturing process
Hand-pulled noodles is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably 0.5~1.2mm diameters
Mould or specification are wide 2~3mm, 0.5~0.8mm of thickness flat mould；It is preferred that, gauge pointer reaches 20~30 on extruder
It is better during hertz；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2~3 hours；Humidification heating, temperature 25~35
DEG C, humidity 60~85%；
(6) it is multiple to steam：Steamed again 3~15 minutes into multiple steaming machine, 110~120 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 3~7 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops after closed
Drying chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling；
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, 45~55 DEG C of temperature, humidity 30~35%；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, 50~55 DEG C of temperature, humidity 25~35%；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, 35~55 DEG C of temperature, humidity 50~60%；
(8) detection moisture, pack, inspection, sealing packaging, vanning.
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 50%~85%, 45~50 DEG C of temperature, protects
Hold 2~4 hours, drying course needs ozonization sterilization treatment 40~60 minutes.
The present invention at the same it is claimed according to above-mentioned method be prepared without the fast ripe hand-pulled noodles of seitan.
It is preferred that, described is rectangle, square or circular, each hand-pulled noodles block weight 60-120g without the fast ripe hand-pulled noodles of seitan.
The formula without the fast ripe hand-pulled noodles of seitan is also claimed in the present invention, and its raw materials used and quality proportioning is as follows：
Northeast polished rice white rice flour：Specification is made in 100~120 targeted fine powders after the short grain polished rice rice milling in northeast.
Northeast polished rice coarse rice powder：Specification is made in 100~120 targeted fine powders after the short grain polished rice brown rice milling in northeast.
Northeast black rice flour：Specification is made in 100~120 targeted fine powders after the black scented rice milling of grain polished rice in the black rice of northeast.
Northeast millet powder：Specification is made in 100~120 targeted fine powders after the Huang millet milling of northeast.
Pumpkin powder：It is preferred that specification is in 100~150 targeted fine powders.
Ginger powder：It is preferred that specification is in 100~120 targeted fine powders.
Fresh leaf of bamboo extract medicinal extract：Commercially available any " vinifera palm oil " can be used, as being preferred to use the golden basin of Dongguan City
Bio tech ltd, product type is：GB-Bamboom, the bamboo juice dope extracted with physical method, is commonly called as " vinifera palm oil ".
Ground seaweed：Commercially available any sea sedge flake powder, the mesh of specification 60~80.
Tapioca flour, mushroom powder, mulberry leaf powder, wolfberry fruit powder or wolfberry juice, ginseng pulverate or ginseng extract/juice, green tea powder, jujube powder,
The preferred specification of konjaku flour, kudzu-vine root powder, carrot meal, Vegetable powder, purple sweet potato powder, yam flour, spirulina powder, coixlacrymajobi powder is 80~100 mesh
Fine powder.
The inventive point of the present invention is as follows：
(1) first inventive point of the invention is the selection of raw material：The present invention breaches the intrinsic of hand-pulled noodles raw material selection
Industry mindset, ground-breaking selection northeast polished rice is used as base-material.
Japonica rice is a kind (Latin for paddy rice：Oryza saliva subsp keng).Cane is shorter, leaf compared with
Narrow, bottle green, the grain of rice is short and thick, and its grain of rice does not glue.Japonica rice seed is wealthy and short, thicker, ovalize or oval, seed intensity
Greatly, good pressure-resistant performance, is not likely to produce during processing and cracks rice, rice milling yield is higher, and rice is swollen, and property is smaller.Compared with glaze rice, tiller is upright,
Leaf color is relatively deep hairless.Plant is shorter, and quality is harder, and blade is shorter, and angle is smaller between stem, and inflorescence main shaft is longer, and spikelet number increases
Many, intensive, fringe weight, bran hair is longer and close, and particle shape becomes oval and shorter width.Main product China Huanghe valley, northern and northeast；
It is southern then be distributed in height above sea level more than 1800 meters, it is more resistance to cold shut, it is for middle latitude and develops the subspecies to be formed compared with high altitude localities.
Japonica rice needs the sunshine-duration short, but growth period is long, relatively more cold-resistant, and rice matter viscosity is strong, the short circle of the grain of rice, protein content
It is higher, features good taste.Japonica rice grinds the rice " polished rice ", and some places are referred to as " polished rice " " rice ", and polished rice is rice (rice)
A kind.
Selection northeast polished rice is embodied in as the advantage of base-material：Amylose content as little as 18.4% in the polished rice of northeast ±
2.7%, amylopectin content is up to 79.62% or so, and this match ensure that the rice hand-pulled noodles of dry production easily into bar, no
Easy broken strip, delicate mouthfeel is smooth, sustained, there is back sweet.
Compare, southern long-grained nonglutinous rice is high due to amylose content, amylopectin content is low, and poor taste is difficult into bar,
Entrance has impurity sense, poor toughness.
The technology, which has been started, to be used northeast polished rice and produces a series of without the new of seitan hand-pulled noodles without the full cereal of seitan for raw material
Epoch.
(2) second inventive point of the invention is the processing step of dry method milling：The present invention is when grinding by northeast round-grained rice
Meter Zuo Wei raw materials employ dry production, it is not necessary to soak rice in advance, and directly mill dry powder can be used to production, greatly improve life
Efficiency is produced, energy consumption and blowdown is reduced.Avoid in wet production, the water discharge of immersion rice reduces environmental pollution, it was produced
Journey blowdown flow rate is substantially reduced, more environmentally friendly, more low-carbon.
Compare, southern long-grained nonglutinous rice shortcoming is can only be using wet production, it is necessary in advance that long-grained nonglutinous rice immersion at least 3 is small
When, Rice ＆ peanut milk is regrinded into, could be used.Its technological process is more complicated than the flow of dry production, and elapsed time is long, not only increased energy consumption but also
Need more artificial.
(3) the 3rd inventive point of the invention is distinctive extrusion process step：Hand-pulled noodles prepared by the influence present invention
The very main factor of quality is the quality of the colloid of starch gel and protein-based polymer substance therein.Gel
Material pass through extruder extrusion forming, after extruding the mould plastotype of accent, extruded material is left after mould mouthful, normal
The product of different size and the hand-pulled noodles of shape can be just obtained under temperature.It is still the gelatinous viscoplasticity of gelatinization inside extrusion chamber
Body, rather than hand-pulled noodles.Material is produced expansion effect under one-level squeezing action, material is squeezed after press extrusion molding and drawing is presented
Material in face shape, two grades of extruding machine cavities is cured completely under high temperature action, after two grades of mould bores, extrusion forming institute
The hand-pulled noodles product of the different size shape needed, is extruded by one-level, after two grades of extruding, be made without seitan cereal hand-pulled noodles not only
Adhesion is difficult, and is easy to boil.
(4) the 4th inventive point of the invention is Ageing Treatment, i.e. aging is shaped, and aging sizing can make because of gelatinization
Disorderly arranged starch molecule ordered arrangement, and then make no seitan hand-pulled noodles not mix soup when rehydration boils again, hand-pulled noodles is smooth, mouth
The flexible and moderate flexible strength of sense, there is back sweet flavour, and this is the production technology very crucial factor place.
(5) the 5th inventive point of the invention is temperature-variable drying：Exclusive temperature-variable drying technology make hand-pulled noodles smooth appearance,
It is glittering, keep product colour to be still presented the natural uniform true qualities of raw material in itself, hand-pulled noodles has chewy, smooth, do not mixed when boiling soup,
Be not broken, it is adhesion, in good taste.
(5.1) temperature-variable drying can prevent the too early conjunctiva in hand-pulled noodles surface, keep hand-pulled noodles surface capillary hole unimpeded.In heating low humidity
Moisture is progressively evaporated under environment, dried noodle layer gradually thickeies, can bear certain vapour pressure, hand-pulled noodles will not be made crackle occur, produces
Raw " crisp bar " or " crisp noodles " phenomenon, are finally reached homogeneous.
(5.2) when winter northern workshop and the very big drying chamber temperature difference, if the hand-pulled noodles that drying is completed is shifted onto rapidly
Drying is outdoor, the cold dry air contact outside chance, can rapidly burst, produce defect rate.By hand-pulled noodles closed 3~4 in drying chamber
Hour, so that hand-pulled noodles temperature is gradually reduced, to adapt to and close to the outdoor workshop temperature of drying, can reach that 100% nothing is burst
Effect.
All raw materials of the present invention do not contain the anaphylactogens such as gluten protein, be fully achieved gluten content no more than 5~
10PPM international highest safety index, the five cereals hand-pulled noodles gluten content far smaller than sold on the market at present (>20PPM).
It is hand-pulled noodles smooth appearance produced by the present invention, glittering, keep product colour that raw material natural uniform in itself is still presented
True qualities, there is appetite, sell lover；Hand-pulled noodles smooth in taste, does not mix soup, is not broken, adhesion, has back sweet when boiling, and commercially available drawing
Face is unable to reach this quality.
Brief description of the drawings
Fig. 1 is preparation method process chart of the present invention.
Embodiment
To further appreciate that the present invention, the invention will be further described with the following Examples.
According to the present invention, any extruding of this area routine operation may be selected in screw extruder used in pressing steps
Machine, as being preferred to use Saixin Machinery Co., Ltd., Jinan, the test-type twin (double) screw extruders of DS-32 II；In Ageing Treatment step
The preferred Dongguan Ai Si litchis detecting instrument Co., Ltd of ageing machine, UV-263 ageing machines；Steam again in step, the preferred Nanchang million of machine is steamed again
Rich drying equipment Co., Ltd, the multiple steamer of Z-0.6 types ground rice, the selection present invention for above equipment is not particularly limited to this.
Embodiment 1
Rice hand-pulled noodles composition of raw materials：100 parts of northeast polished rice white rice flour；
(1) dry method is milled：100 parts of northeast polished rice white rice flours are weighed according to required material rate, impurity elimination of sieving, obtaining specification is
Dry powder more than 80 mesh；Described dry powder specification, preferably 100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with 30 parts of pure water, using mixer breading until breading
Uniformly；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when 130 DEG C of extruder central temperature, powder is squeezed by extruding accent in mould mouthful
Go out, obtain gelatinization and the thick bar of the expanded hand-pulled noodles in part；The pitch-row diameter of mould bore is preferably 1~2mm when one-level is extruded；It is preferred that
, gauge pointer reaches better at 60 hertz on extruder；
Two grades of described extruding are, when 100 DEG C of extruder central temperature, sequentially pass through expanded, the hand-pulled noodles of maturing process
It is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably the mould of 0.5~1.2mm diameters
Or specification is wide 2~3mm, 0.5~0.8mm of thickness flat mould；It is preferred that, gauge pointer reaches 30 hertz of timeliness on extruder
Fruit is more preferably；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 30 DEG C of temperature, humidity
85%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 7 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops drying after closed
Dry chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 45 C, humidity 30% are dried 2 hours, makes face
The 50-60% moisture that bar is included will slowly be discharged in the case where not destroying top layer pore, can so prevent noodles surface
Too early conjunctiva, keeps noodles surface capillary hole unimpeded；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 25% are dried 2 hours, at this
Period will suitably carry out humidity discharging hydrofuge and comb face, gradually reduce the humidity in drying chamber, and this stage makes noodles in heating low humidity
Moisture is progressively evaporated under environment, dried noodle layer gradually thickeies, can bear certain vapour pressure, noodles will not be made crackle occur, produces
Raw " crisp bar " phenomenon, this can be described as being primary drying phase；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, 35 DEG C of temperature, humidity 50% are dried 3 hours, at this
The individual stage mainly distributes the heat of noodles, progressively reach close to or slightly above normal temperature laboratory, while continuing to evaporate sub-fraction water
Point, the water content of required standard is reached, and make water balance inside and outside noodles, keep steady quality；
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 50%, temperature 45 C, and holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) detection moisture, pack, inspection, sealing packaging, vanning.
It is 0.5~2mm of diameter of section without the fast ripe hand-pulled noodles of seitan to prepare, and face block length is 10cm, width 8cm, and thickness is
1.5~3cm block noodles, or a diameter of 10cm of face block rounded face, face block weight be 60~120 grams.
Embodiment 2
Brown rice hand-pulled noodles composition of raw materials：80~95 parts of northeast polished rice coarse rice powders, 5~20 parts of northeast polished rice white rice flours；
The present embodiment compares with embodiment 1, and only drying condition is different, and specific method is as follows：
(1) dry method is milled：80 parts of northeast polished rice coarse rice powders, 20 portions of northeast polished rice rice are weighed according to required material rate
Powder, impurity elimination of sieving, it is dry powder more than 80 mesh to obtain specification；Described dry powder specification, preferably 100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with 30 parts of pure water, using mixer breading until breading
Uniformly；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when 130 DEG C of extruder central temperature, powder is squeezed by extruding accent in mould mouthful
Go out, obtain gelatinization and the thick bar of the expanded hand-pulled noodles in part；The pitch-row diameter of mould bore is preferably 1~2mm when one-level is extruded；It is preferred that
, gauge pointer reaches better at 60 hertz on extruder；
Two grades of described extruding are, when 100 DEG C of extruder central temperature, sequentially pass through expanded, the hand-pulled noodles of maturing process
It is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably the mould of 0.5~1.2mm diameters
Or specification is wide 2~3mm, 0.5~0.8mm of thickness flat mould；It is preferred that, gauge pointer reaches 30 hertz of timeliness on extruder
Fruit is more preferably；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 30 DEG C of temperature, humidity
85%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 6 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops drying after closed
Dry chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 45 C, humidity 30% are dried 2 hours；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 30% are dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, 40 DEG C of temperature, humidity 55% are dried 2 hours；
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 55%, temperature 45 C, and holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) detection moisture, pack, inspection, sealing packaging, vanning.
It is 0.5~2mm of diameter of section without the fast ripe hand-pulled noodles of seitan to prepare, and face block length is 10cm, width 8cm, and thickness is
1.5~3cm block noodles, or a diameter of 10cm of face block rounded face, face block weight be 60~120 grams.
Embodiment 3
Formula as below is prepared without the fast ripe hand-pulled noodles of seitan using the method for the present embodiment：
Black rice hand-pulled noodles composition of raw materials：40~60 parts of northeast black rice ground rice, 5~20 parts of northeast polished rice white rice flours, 40~60 parts
Northeast polished rice coarse rice powder；
Millet hand-pulled noodles composition of raw materials：30~40 parts of millet powders, 10~15 parts of northeast polished rice white rice flours, 40~50 portions of northeast round-grained rice
Rice coarse rice powder；
Below by taking black rice hand-pulled noodles composition of raw materials as an example, it is described further, the present embodiment compares with embodiment 1, only dries bar
Part is different, and specific method is as follows：
(1) dry method is milled：60 parts of northeast black rice ground rice are weighed according to required material rate, 20 parts of northeast polished rice white rice flours,
40 parts of northeast polished rice coarse rice powders, impurity elimination of sieving, it is dry powder more than 80 mesh to obtain specification；Described dry powder specification, preferably 100~
180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with 30 parts of pure water, using mixer breading until breading
Uniformly；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when gauge pointer reaches 60 hertz on extruder, and during 130 DEG C of central temperature, powder is led to
Extruding accent is crossed, is extruded in mould mouthful, gelatinization and the thick bar of the expanded hand-pulled noodles in part is obtained；The pitch-row of mould bore when one-level is extruded
Diameter is preferably 1~2mm；
Two grades of described extruding are, when gauge pointer reaches 30 hertz on extruder, during 100 DEG C of central temperature, pass through successively
Cross expanded, the hand-pulled noodles of maturing process is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably
The mould or specification of 0.5~1.2mm diameters are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 30 DEG C of temperature, humidity
85%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 5 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops drying after closed
Dry chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 35% are dried 1 hour；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 35% are dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, 55 DEG C of temperature, humidity 60% are dried 2 hours；
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 60%, temperature 50 C, and holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) detection moisture, pack, inspection, sealing packaging, vanning.
It is 0.5~2mm of diameter of section without the fast ripe hand-pulled noodles of seitan to prepare, and face block length is 10cm, width 8cm, and thickness is
1.5~3cm block noodles, or a diameter of 10cm of face block rounded face, face block weight be 60~120 grams.
Embodiment 4
Bamboo juice hand-pulled noodles composition of raw materials：5~20 parts of northeast polished rice white rice flours, 80~95 parts of coarse rice powders, 0.1~2 part of fresh leaf of bamboo
Extract medicinal extract；
Compared with Example 1, extruding, Ageing Treatment, drying condition are different, and specific method is as follows for the present embodiment：
(1) dry method is milled：20 parts of northeast polished rice white rice flours, 80 parts of northeast polished rice brown rice are weighed according to required material rate
Powder, 2 parts of fresh leaf of bamboo extract medicinal extract, impurity elimination of sieving, it is dry powder more than 80 mesh to obtain specification；Described dry powder specification, be preferably
100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with 30 parts of pure water, using mixer breading until breading
Uniformly；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when gauge pointer reaches 50 hertz on extruder, and during 170 DEG C of central temperature, powder is led to
Extruding accent is crossed, is extruded in mould mouthful, gelatinization and the thick bar of the expanded hand-pulled noodles in part is obtained；The pitch-row of mould bore when one-level is extruded
Diameter is preferably 1~2mm；
Two grades of described extruding are, when gauge pointer reaches 25 hertz on extruder, during 100 DEG C of central temperature, pass through successively
Cross expanded, the hand-pulled noodles of maturing process is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably
The mould or specification of 0.5~1.2mm diameters are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 35 DEG C of temperature, humidity
85%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 6 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops drying after closed
Dry chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, 55 DEG C of temperature, humidity 35% are dried 2 hours；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, 55 DEG C of temperature, humidity 30% are dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 55% are dried 2 hours；
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 55%, temperature 50 C, and holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) detection moisture, pack, inspection, sealing packaging, vanning.
It is 0.5~2mm of diameter of section without the fast ripe hand-pulled noodles of seitan to prepare, and face block length is 10cm, width 8cm, and thickness is
1.5~3cm block noodles, or a diameter of 10cm of face block rounded face, face block weight be 60~120 grams.
Embodiment 5
Formula as below is prepared without the fast ripe hand-pulled noodles of seitan using the method for the present embodiment.
Mushroom brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 3~
10 parts of mushroom powders；
Mulberry leaf brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 3~
10 parts of mulberry leaf powders；
Matrimony vine brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 3~
10 parts of wolfberry fruit powders or wolfberry juice；
Below by taking mushroom brown rice hand-pulled noodles composition of raw materials as an example, be described further, the present embodiment compared with Example 1, by
Changed in formula, the extruding of the present embodiment, Ageing Treatment are different with drying condition, and specific method is as follows：
(1) dry method is milled：10 parts of mushroom powders, 15 parts of northeast polished rice white rice flours, 75 parts of east are weighed according to required material rate
Northern polished rice coarse rice powder, impurity elimination of sieving, it is dry powder more than 80 mesh to obtain specification；Described dry powder specification, preferably 100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with 30 parts of pure water, using mixer breading until breading
Uniformly；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when gauge pointer reaches 60 hertz on extruder, and during 160 DEG C of central temperature, powder is led to
Extruding accent is crossed, is extruded in mould mouthful, gelatinization and the thick bar of the expanded hand-pulled noodles in part is obtained；The pitch-row of mould bore when one-level is extruded
Diameter is preferably 1~2mm；
Two grades of described extruding are, when gauge pointer reaches 20 hertz on extruder, during 100 DEG C of central temperature, pass through successively
Cross expanded, the hand-pulled noodles of maturing process is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably
The mould or specification of 0.5~1.2mm diameters are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 25 DEG C of temperature, humidity
60%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 4 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops drying after closed
Dry chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 35% are dried 1 hour；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 25% are dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, 55 DEG C of temperature, humidity 60% are dried 1 hour；
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 60%, temperature 50 C, and holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) detection moisture, pack, inspection, sealing packaging, vanning.
It is 0.5~2mm of diameter of section without the fast ripe hand-pulled noodles of seitan to prepare, and face block length is 10cm, width 8cm, and thickness is
1.5~3cm block noodles, or a diameter of 10cm of face block rounded face, face block weight be 60~120 grams.
Embodiment 6
Formula as below is prepared without the fast ripe hand-pulled noodles of seitan using the method for the present embodiment：
Ginseng brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 1~
7 parts of ginseng pulverates or ginseng extract/juice；
Green tea brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 0.1
~7 parts of green tea powders；
Date brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 1~
8 parts of jujube powders；
Konjaku brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 0.1
~8 portions of konjaku flours；
Below by taking konjaku brown rice hand-pulled noodles composition of raw materials as an example, be described further, the present embodiment compared with Example 1, by
Changed in formula, the present embodiment is that extruding, Ageing Treatment, multiple steaming and drying condition are different from the difference of embodiment 1, specifically
Method is as follows：
(1) dry method is milled：5 portions of konjaku flours, 15 parts of northeast polished rice white rice flours, 80 parts of northeast are weighed according to required material rate
Polished rice coarse rice powder, impurity elimination of sieving, it is dry powder more than 80 mesh to obtain specification；Described dry powder specification, preferably 100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with 30 parts of pure water, using mixer breading until breading
Uniformly；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when gauge pointer reaches 60 hertz on extruder, and during 130 DEG C of central temperature, powder is led to
Extruding accent is crossed, is extruded in mould mouthful, gelatinization and the thick bar of the expanded hand-pulled noodles in part is obtained；The pitch-row of mould bore when one-level is extruded
Diameter is preferably 1~2mm；
Two grades of described extruding are, when gauge pointer reaches 30 hertz on extruder, during 90 DEG C of central temperature, sequentially pass through
Expanded, the hand-pulled noodles of maturing process is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably
The mould or specification of 0.5~1.2mm diameters are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 35 DEG C of temperature, humidity
85%；
(6) it is multiple to steam：Steamed again 10 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 5 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops drying after closed
Dry chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 45 C, humidity 30% are dried 2 hours；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 35% are dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, 55 DEG C of temperature, humidity 60% are dried 1 hour；
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 85%, temperature 50 C, and holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) detection moisture, pack, inspection, sealing packaging, vanning.
It is 0.5~2mm of diameter of section without the fast ripe hand-pulled noodles of seitan to prepare, and face block length is 10cm, width 8cm, and thickness is
1.5~3cm block noodles, or a diameter of 10cm of face block rounded face, face block weight be 60~120 grams.
Embodiment 7
Formula as below is prepared without the fast ripe hand-pulled noodles of seitan using the method for the present embodiment：
Root of kudzu vine brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 0.1
~15 parts of kudzu-vine root powders；
Carrot brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours,
0.1~15 part of carrot meal；
Below by taking carrot brown rice hand-pulled noodles composition of raw materials as an example, be described further, the present embodiment compared with Example 1, by
Changed in formula, the present embodiment is that extruding, Ageing Treatment, multiple steaming and drying condition are different from the difference of embodiment 1, specifically
Method is as follows：
(1) dry method is milled：10 parts of carrot meals, 10 parts of northeast polished rice white rice flours, 80 parts of east are weighed according to required material rate
Northern polished rice coarse rice powder, impurity elimination of sieving, it is dry powder more than 80 mesh to obtain specification；Described dry powder specification, preferably 100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with 30 parts of pure water, using mixer breading until breading
Uniformly；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when gauge pointer reaches 50 hertz on extruder, and during 130 DEG C of central temperature, powder is led to
Extruding accent is crossed, is extruded in mould mouthful, gelatinization and the thick bar of the expanded hand-pulled noodles in part is obtained；The pitch-row of mould bore when one-level is extruded
Diameter is preferably 1~2mm；
Two grades of described extruding are, when gauge pointer reaches 20 hertz on extruder, during 100 DEG C of central temperature, pass through successively
Cross expanded, the hand-pulled noodles of maturing process is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably
The mould or specification of 0.5~1.2mm diameters are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 30 DEG C of temperature, humidity
80%；
(6) it is multiple to steam：Steamed again 10 minutes into multiple steaming machine, 120 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 6 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops drying after closed
Dry chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 30% are dried 2 hours；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 35% are dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, 55 DEG C of temperature, humidity 50% are dried 2 hours；
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 75%, temperature 50 C, and holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) detection moisture, pack, inspection, sealing packaging, vanning.
It is 0.5~2mm of diameter of section without the fast ripe hand-pulled noodles of seitan to prepare, and face block length is 10cm, width 8cm, and thickness is
1.5~3cm block noodles, or a diameter of 10cm of face block rounded face, face block weight be 60~120 grams.
Embodiment 8
Formula as below is prepared without the fast ripe hand-pulled noodles of seitan using the method for the present embodiment：
Vegetables brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 1~
10 parts of Vegetable powders；
Purple potato brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 1~
15 parts of purple sweet potato powders；
Chinese yam brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 1~
15 parts of yam flours；
Semen Coicis brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 1~
10 parts of coixlacrymajobi powders；
Below by taking vegetables brown rice hand-pulled noodles composition of raw materials as an example, be described further, the present embodiment compared with Example 1, by
Changed in formula, the present embodiment is that Ageing Treatment and drying condition are different from the difference of embodiment 1, and specific method is as follows：
(1) dry method is milled：10 parts of Vegetable powders, 15 parts of northeast polished rice white rice flours, 75 parts of east are weighed according to required material rate
Northern polished rice coarse rice powder, impurity elimination of sieving, it is dry powder more than 80 mesh to obtain specification；Described dry powder specification, preferably 100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with 30 parts of pure water, using mixer breading until breading
Uniformly；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when gauge pointer reaches 60 hertz on extruder, and during 130 DEG C of central temperature, powder is led to
Extruding accent is crossed, is extruded in mould mouthful, gelatinization and the thick bar of the expanded hand-pulled noodles in part is obtained；The pitch-row of mould bore when one-level is extruded
Diameter is preferably 1~2mm；
Two grades of described extruding are, when gauge pointer reaches 30 hertz on extruder, during 100 DEG C of central temperature, pass through successively
Cross expanded, the hand-pulled noodles of maturing process is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably
The mould or specification of 0.5~1.2mm diameters are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 3 hours；Humidification heating, 25 DEG C of temperature, humidity
75%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 5 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops drying after closed
Dry chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 45 C, humidity 35% are dried 1 hour；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 30% are dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 45 C, humidity 60% are dried 2 hours；
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 60%, temperature 45 C, and holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) detection moisture, pack, inspection, sealing packaging, vanning.
It is 0.5~2mm of diameter of section without the fast ripe hand-pulled noodles of seitan to prepare, and face block length is 10cm, width 8cm, and thickness is
1.5~3cm block noodles, or a diameter of 10cm of face block rounded face, face block weight be 60~120 grams.
Embodiment 9
Formula as below is prepared without the fast ripe hand-pulled noodles of seitan using the method for the present embodiment：
Spirulina brown rice hand-pulled noodles composition of raw materials：40~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 1
~5 parts of spirulina powders；
Sea sedge brown rice hand-pulled noodles composition of raw materials：45~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 0.3
~5 parts of ground seaweeds；
Pumpkin ginger powder brown rice hand-pulled noodles composition of raw materials：45~90 parts of northeast polished rice coarse rice powders, 5~15 portions of northeast polished rice rice
Powder, 1~7 part of pumpkin powder, 0.1~3 part of ginger powder；
Pachyrhizus brown rice hand-pulled noodles composition of raw materials：45~90 parts of northeast polished rice coarse rice powders, 5~15 parts of northeast polished rice white rice flours, 1~
7 parts of tapioca flours.
Below by taking pachyrhizus brown rice hand-pulled noodles composition of raw materials as an example, be described further, the present embodiment compared with Example 1 due to
Formula changes, and the present embodiment is that extruding, Ageing Treatment and drying condition are different from the difference of embodiment 1, and specific method is such as
Under：
(1) dry method is milled：5 parts of tapioca flours, 15 parts of northeast polished rice white rice flours, 80 parts of northeast are weighed according to required material rate
Polished rice coarse rice powder, impurity elimination of sieving, it is dry powder more than 80 mesh to obtain specification；Described dry powder specification, preferably 100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with 30 parts of pure water, using mixer breading until breading
Uniformly；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when gauge pointer reaches 50 hertz on extruder, and during 130 DEG C of central temperature, powder is led to
Extruding accent is crossed, is extruded in mould mouthful, gelatinization and the thick bar of the expanded hand-pulled noodles in part is obtained；The pitch-row of mould bore when one-level is extruded
Diameter is preferably 1~2mm；
Two grades of described extruding are, when gauge pointer reaches 30 hertz on extruder, during 100 DEG C of central temperature, pass through successively
Cross expanded, the hand-pulled noodles of maturing process is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould bore is preferably
The mould or specification of 0.5~1.2mm diameters are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 35 DEG C of temperature, humidity
60%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening is spaced,
Drying time 7 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops drying after closed
Dry chamber 3~4 hours, then opens drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 35% are dried 2 hours；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, temperature 50 C, humidity 35% are dried 3 hours；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, temperature 45 C, humidity 60% are dried 2 hours；
In the winter time, baking step (7) protects tide for heating, under conditions of humidity 60%, temperature 45 C, and holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) detection moisture, pack, inspection, sealing packaging, vanning.
It is 0.5~2mm of diameter of section without the fast ripe hand-pulled noodles of seitan to prepare, and face block length is 10cm, width 8cm, and thickness is
1.5~3cm block noodles, or a diameter of 10cm of face block rounded face, face block weight be 60~120 grams.
The hand-pulled noodles obtained by embodiment 1~9 is respectively adopted into conventional method for cooking with certain commercially available brand hand-pulled noodles to be boiled
System, and contrasted, particular content refers to following table：
As can be seen from the above table, global gluten protein mistake can be met completely without the fast ripe hand-pulled noodles of seitan prepared by the present invention
The demand of quick crowd, and taste is numerous, and selectance is high, it is even more important that made hand-pulled noodles is outer compared with commercially available any money
Go sightseeing clean, glittering, keep product colour that the natural uniform true qualities of raw material in itself are still presented, have appetite, sell lover；When boiling not
Mixed soup, be not broken, adhesion, hand-pulled noodles smooth in taste, the flexible and moderate flexible strength of mouthfeel has back sweet flavour.
Claims (7)
1. the preparation method without the fast ripe hand-pulled noodles of seitan, it is characterised in that its raw materials used and quality proportioning is as follows：
Described preparation method is specific as follows：
(1) dry method is milled：Cereal raw material are weighed according to required material rate, the sieving that is milled after the removal of impurity is gone, it is 80 to obtain specification
Dry powder more than mesh；
(2) breading：The dry powder that will be obtained by step (1) is mixed with water and other raw materials, using mixer breading until breading
Uniformly, the addition of water is the 25~35% of dry powder quality；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two grades of extruding successively；
Described one-level extruding is, when 130~170 DEG C of extruder central temperature, powder is squeezed by extruding accent in mould mouthful
Go out, obtain gelatinization and the thick bar of the expanded hand-pulled noodles in part；Pitch-row a diameter of 1~2mm of mould bore when one-level is extruded；
Two grades of described extruding are, when 80~100 DEG C of extruder central temperature, sequentially pass through expanded, the powder of maturing process
It is extruded from the mould mouthful of two grades of extruders；In two grades of extruding, mould or rule of the mould bore for 0.5~1.2mm diameters
Lattice are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2~3 hours；Humidification heating, 25~35 DEG C of temperature,
Humidity 60~85%；
(6) it is multiple to steam：Steamed again 3~15 minutes into multiple steaming machine, 110~120 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two grades of drying and three-level drying are carried out successively, heating and moistening, drying is spaced
3~7 hours time；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops after closed drying
Room 3~4 hours, then opens drying chamber gravity-flow ventilation cooling；
(7.1) one-level is dried：Temperature-variable drying, is spaced heating and moistening, 45~55 DEG C of temperature, humidity 30~35%；
(7.2) two grades of drying：Temperature-variable drying, is spaced heating and moistening, 50~55 DEG C of temperature, humidity 25~35%；
(7.3) three-level is dried：Temperature-variable drying, is spaced heating and moistening, 35~55 DEG C of temperature, humidity 50~60%；
(8) detection moisture, pack, inspection, sealing packaging, vanning.
2. the preparation method as claimed in claim 1 without the fast ripe hand-pulled noodles of seitan, it is characterised in that when one-level is extruded, extruder
Upper gauge pointer reaches 30~60 hertz；During two grades of extruding, gauge pointer reaches 20~30 hertz on extruder.
3. the preparation method as claimed in claim 1 without the fast ripe hand-pulled noodles of seitan, it is characterised in that in the winter time, baking step (7)
Tide is protected for heating, under conditions of humidity 50%~85%, 45~50 DEG C of temperature, is kept for 2~4 hours, drying course needs ozone
Sterilization is handled 40~60 minutes.
4. the preparation method as claimed in claim 1 without the fast ripe hand-pulled noodles of seitan, it is characterised in that described dry powder specification, excellent
Elect 100~180 mesh as.
5. the preparation method as claimed in claim 1 without the fast ripe hand-pulled noodles of seitan, it is characterised in that described water is preferably pure
Water.
6. without the fast ripe hand-pulled noodles of seitan, it is characterised in that described to be made in accordance with the method for claim 1 without the fast ripe hand-pulled noodles of seitan
It is standby and obtain.
7. it is as claimed in claim 6 without the fast ripe hand-pulled noodles of seitan, it is characterised in that for rectangle, square or circular, Mei Gela
Face block weight 60-120g.
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| CN107048181A (en) * | 2017-04-24 | 2017-08-18 | 吴桥汉唐食品有限公司 | Palace face manufacture craft |
| CN108094895A (en) * | 2017-12-27 | 2018-06-01 | 吉林农业大学 | A kind of non-fried healthy five cereals crisp noodles of no seitan and its production method |
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Effective date of registration: 20180613 Address after: 116200 Beihai village, Shihe street, Pu Wan New District, Dalian, Liaoning Co-patentee after: Dalian Hongrun lotus food Co., Ltd. Patentee after: Dalian Hongrun whole grain food Co. Ltd. Address before: 116200 Beihai village, Shihe street, Pu Wan New District, Dalian, Liaoning Patentee before: Long Rong |
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Effective date of registration: 20210126 Address after: 116600 no.31-1 workshop, aigang Road, Dalian Free Trade Zone, Liaoning Province Patentee after: Dalian Hongrun lotus food Co.,Ltd. Address before: 116200 Beihai village, Shihe street, Pu Wan New District, Dalian, Liaoning Patentee before: Dalian Hongrun whole grain food Co.,Ltd. Patentee before: Dalian Hongrun lotus food Co.,Ltd. |