CN104982821A - Industrialized hand-pulled convenient stewed noodle processing technology - Google Patents

Abstract

The invention provides an industrialized hand-pulled convenient stewed noodle processing technology and belongs to the technical field of stewed noodle production. The processing technology organically integrates a traditional technology and modern production, and a finished hand-pulled stewed noodle cake is composed of high-quality high-gluten wheat flour, drinking water, acetic ester tapioca starch, accessory edible salt and dietary alkali. According to the processing technology, firstly, various accessories and raw materials are added to a vacuum dough kneading machine according to the proportion to conduct vacuum dough kneading; then, rolling, slicing, cooking and stretching are sequentially conducted, and steaming and boiling, sizing and quantifying, sterilizing and drying are conducted after stretching is conducted; finally, the finished product of hand-pulled stewed noodle is obtained after packing is conducted according to a conventional method, and then the finished product is inspected and put into a warehouse. The processing technology accords with the environment-friendly, healthy and environmental protection principles, the product is free of additives, a traditional dough drawing-out and non-fried technology is adopted, and the produced finished product is natural and tough and chewy in texture after being cooked, fresh and smooth in noodle body, delicious, nutritious and suitable for both young and old.

Description

A kind of industrialization hand stretches the processing technology facilitating stewed noodles

Technical field

The invention belongs to stewed noodles production field, be specifically related to a kind of industrialization hand and stretch the processing technology facilitating stewed noodles.

Background technology

Face of conveniently painting is generally adopt wheat flour to make main material at present, and then add edible salt, alkali, the additives such as thickener phosphoric acid salt, are made by following technique: with face → calendering → slitting folding flower → boiling gelatinization → heated-air drying → cooling packing.First, flour is mixed with additive and pours flat mixer into, add 25-35% water to mix, after 15 minutes, mixed dough is rolled into by reduction roll and wears, enter steam tunnel after chopping folding flower to carry out cooking sizing 2-4 minute, enter hot air tunnel again and carry out drying process, the non-fried instant noodle made like this is 1-6 millimeter because the restriction of slitting folding flower process equipment can only cut out width, thickness is the instant noodles of 0.8-1.5 millimeters, brew rear mouthfeel still similar to instant noodles, just lack palmitic greasy feeling, still not there is the taste characteristics of home built noodles.

Stewed noodles is a kind of traditional snack of having very much a lacol flavor, deeply like by consumers in general, but this snack now can only be cooked in restaurant now to be eaten.The instant food of the one of selling on the market at present " Henan stewed noodles " by name is a kind of fried food, and noodles wide be about 5mm, shape some as common noodles, after brewing and traditional stewed noodles differ greatly.The drying mode adopted also is the Hot Air Drying applying to noodles industry on the market on a large scale.

Summary of the invention

A kind of industrialization hand is the object of the present invention is to provide to stretch the processing technology facilitating stewed noodles.

Based on above-mentioned purpose, this invention takes following technical scheme:

Industrialization hand stretches the processing technology facilitating stewed noodles, comprises the steps:

(1) powder is joined

By wheat flour, acetate tapioca and drinking water in mass ratio (2 ~ 2.5): (0.5 ~ 0.6): 1 drops in dough mixing machine, in wheat flour, adds 1-2.3wt% edible salt in dough mixing machine, 0.1-0.15wt% dietary alkali;

(2) vacuum dough mixing

At-0.1MPa and face 15-20 minute;

(3) roll

The dough of becoming reconciled is placed on oodle maker and starts automatic pressure surface, use automatic oodle maker repeatedly to rub dough, 20-30 time is pressed repeatedly in every block face;

(4) section, slaking

The face block pressed is placed on quantitative slicer, face block is cut into heavy 59g ~ 61g dough sheet, and brushes edible oil; By the dough sheet room temperature curing 45-60 minute cut;

(5) manual hand-pulled noodles

Manually dough sheet is pulled to thickness at 0.9-1.0mm, the wet stewed noodles bar of length 155-165cm;

(6) boiling

At 75 ~ 95 DEG C of boiling 6-10 minute;

(7) sterilizing, sizing

In microwave machine, carry out sterilizing and sizing, shape while sterilizing, the time is 10-13 minute;

(8) dry

75-90 minute is dried at 90-110 DEG C;

(9) cooling packing

The stewed noodles of oven dry is cooled to room temperature, adopts the biaxial tension nylon/low density polyethylene (LDPE) complex pocket of high-quality to seal.

Preferably, the power 150KW of microwave machine in described step (7), microwave operational frequencies is at 2450-2500MHz, microwave complete machine is totally 150 cover microwave sources, be divided into 15 groups of (i.e. microwave group 1 to microwave groups 15, respectively by 15 casings) control, select as required to open microwave group 1-11, control microwave output power.

Traditional handicraft and modern production organically combine by the present invention, and finished product hand is stretched stewed noodles face cake and is made up of raw material high-quality height gluten wheat flour, drinking water, acetate tapioca and auxiliary material edible salt, dietary alkali.First various auxiliary material and raw material added vacuum dough mixing machine vacuum dough mixing in proportion, then carry out successively rolling, cut into slices, slaking and stretching, carry out after stretching boiling, sizing quantitatively, sterilizing and drying.Finally conventionally carrying out being packaged to be hand stretches stewed noodles finished product, then detects warehouse-in.The present invention follows the theory of green, health, environmental protection, not containing any additive, adopts the technique of traditional hand-pulled noodles, non-fried, and matter nature chewiness after the finished product boiling of producing, face body is clear and rich smooth, and delicious, has nutrition concurrently, all-ages.

Detailed description of the invention

Below in conjunction with specific embodiment, technical scheme of the present invention is described in further detail, but protection scope of the present invention is not limited thereto.

Industrialization hand stretches the processing technology facilitating stewed noodles, comprises the steps:

(1) supplementary material process: by high-quality height gluten wheat flour, acetate tapioca, edible salt and dietary alkali ultraviolet radiation for sterilizing and disinfecting 30min.

(2) powder is joined

By in wheat flour, acetate tapioca and drinking water in mass ratio 2.5:0.6:1 input dough mixing machine, in wheat flour, in dough mixing machine, add 2wt% edible salt, 0.15wt% dietary alkali.

(3) vacuum dough mixing

By vacuum pumping pump, by the air vacuum state in dough mixing machine, be pumped into-0.1MPa by the pressure in dough mixing machine, Mixing time is 15-20 minute.

(4) roll

The dough of becoming reconciled is placed on oodle maker and starts automatic pressure surface, automatic oodle maker is used repeatedly to rub dough, first fore-aft fold pressure 1-2 time, then left folding 1 time right folding 1 time again, finally fore-aft fold again, iterative cycles like this folds compressing tablet, 23-27 time is pressed repeatedly in every block face, about 5 minutes of time, repeatedly rotate in pressure surface process like this and roll sheet, at utmost realize manual effect of kneading dough.

(5) section, slaking

The face block pressed is placed on quantitative slicer, regulate slicer rotating speed (40≤r≤41), dough sheet is cut in the same size, the uniform dough sheet of thin and thick (the heavy 59g≤G≤61g of dough sheet), automatically edible oil (preventing dough sheet from sticking together) is brushed while section, then put into stainless steel pallet and start slaking, one dish can put 60 dough sheets, then preservative film sealing is covered, prevent dough sheet air-dry, then start to allow looking familiar, temperature is indoor temperature, general control is at 20-25 degree Celsius, curing time is 45-60 minute, the one-tenth degree of slaking directly affects the quality of drawing stewed noodles.

(6) manual hand-pulled noodles

Manual hand-pulled noodles, dough sheet is stretched to certain length by both hands, and then wrist is shaken up and down, dough sheet is pulled to thickness at 0.9-1.0mm, the wet stewed noodles bar of about length 160cm.

(7) boiling

What digestion process adopted is individual layer machine for steaming, by individual layer machine for steaming, temperature is fixed to 75 DEG C-80 DEG C from front to back, 80 DEG C-95 DEG C, when 80 DEG C-85 DEG C, after temperature is up to standard, the wet stewed noodles bar drawn can be put into individual layer machine for steaming and start boiling, boiling temperature controls by regulating pressure valve, machine for steaming speed is 24r/min, the steaming face time (entering to the first card out from the first card) is 6-10 minute, after boiling, starch structure in starch will decompose, form a kind of molecules align of indefinite form, as branch, spongiform structure, this process is called gelatinization.Then next procedure is delivered to after air-cooled by air-cooled conveyer belt that about 4m is long.After gelatinization there is large change in stewed noodles methodization character, and outward appearance is also along with change: volumetric expansion, darken, viscoplasticity strengthen.Stewed noodles bar is through boiling, and smooth surface, inside is soft, is rich in elastic force.

(8) sterilizing, sizing

Sterilizing utilizes microwave drying disinfection equipment to realize

Microwave heating principle: microwave is the electromagnetic wave of frequency at 300MHZ-300KMHZ.Hydrone in heated medium material is polar molecule.It is under fast-changing high-frequency electromagnetic field action, and the change along with external electric field changes by its polarity orientation, causes the motion of molecule and mutual friction effect.Now the field energy of microwave field is converted into the heat energy in medium, and temperature of charge is raised, and produces thermalization and a series of materializing procedure such as expanded and reaches the object of micro-wave drying.

Microwave disinfection mechanism: microwave disinfection is the fuel factor and the biological effect acting in conjunction that utilize electromagnetic field, and the fuel factor of microwave to bacterium makes change in protein, makes bacterium lose nutrition, the condition of breeding and existence and dead.Microwave is on the biological effect of bacterium: microwave changes the Potential distribution of cell membrane section and then affects cell membrane ambient electron and ion concentration, thus change membrane passage energy, bacterium is therefore malnutritive, can not eubolism, interrupted death of growing.This external electromagnetic field also changes bacterium nucleotides RNA and deoxynucleotide DNA, makes bacterium nucleotides RNA and deoxynucleotide DNA break, restructuring, thus brings out gene and to change or chromosome aberration is even ruptured,

The process of sterilizing is to better extend the shelf life and ensureing the quality of face block.

Steamed stewed noodles bar is put into mould, two embryo surface helix shapes put into a box, the height of upper plane is equal with the height of mould (mold height is 4-4.2cm), face block is loose, surface is neat, even, prevent from examining Jiao in microwave, then neat microwave machine of putting into carries out sterilizing and sizing.

Microwave machine power is 150KW, and open microwave machine idle running 1-2 minute, whether inspection machine is normal, if normally, and preheating 5-10 minute.Microwave operational frequencies is at 2450-2500MHz, constant speed: rotate speed governing knob, adjustment motor speed is 17.6-17.7r/min, microwave complete machine is totally 150 cover microwave sources, be divided into 15 groups (i.e. microwave group 1 to microwave group 15, respectively by 15 casings) control, select as required to open microwave group 1-11, control microwave output power, the time (from the first card enters microwave to the first card from microwave out) is 10-13 minute.From microwave face block out in half wet bulked state, smooth surface is neat.

(9) dry

Dryer is shifted to an earlier date preheating 30 minutes, temperature locates 110 DEG C, treat that temperature rises to 90 DEG C and starts into face, in drying course, temperature controls at 90-110 DEG C (from fixed temperature 110 DEG C, can automatically decline when temperature is increased beyond 110 DEG C, return to 110 DEG C), rotating speed is 1.5r/min, and a collection of drying time (entering dryer to the first card time out from the first card) is 60-70 minute.

(10) cooling packing

The stewed noodles of oven dry is cooled to room temperature, arranges the parameter of packing machine: vertical temperature 200 DEG C, horizontal temperature 130 DEG C, point of contact 69, bag is long by 216, rotating speed 35-50 r/min; Adopt biaxial tension nylon (BOPA)/low density polyethylene (LDPE) (LDPE) complex pocket of high-quality, reach complete sealing state.The hand utilizing the present invention to produce is stretched and is facilitated the stewed noodles packaging rear shelf-life can reach 1 year.

Claims (2)

1. industrialization hand stretches the processing technology facilitating stewed noodles, it is characterized in that, comprises the steps:

(1) powder is joined

By wheat flour, acetate tapioca and drinking water in mass ratio (2 ~ 2.5): (0.5 ~ 0.6): 1 drops in dough mixing machine, in wheat flour, adds 1-2.3wt% edible salt in dough mixing machine, 0.1-0.15wt% dietary alkali;

(2) vacuum dough mixing

At-0.1MPa and face 15-20 minute;

(3) roll

The dough of becoming reconciled is placed on oodle maker and starts automatic pressure surface, use automatic oodle maker repeatedly to rub dough, 20-30 time is pressed repeatedly in every block face;

(4) section, slaking

The face block pressed is placed on quantitative slicer, face block is cut into heavy 59g ~ 61g dough sheet, and brushes edible oil; By the dough sheet room temperature curing 45-60 minute cut;

(5) manual hand-pulled noodles

Manually dough sheet is pulled to thickness at 0.9-1.0mm, the wet stewed noodles bar of length 155-165cm;

(6) boiling

At 75 ~ 95 DEG C of boiling 6-10 minute;

(7) sterilizing, sizing

In microwave machine, carry out sterilizing and sizing, shape while sterilizing, the time is 10-13 minute;

(8) dry

60-70 minute is dried at 90-110 DEG C;

(9) cooling packing

The stewed noodles of oven dry is cooled to room temperature, adopts biaxial tension nylon/low density polyethylene (LDPE) complex pocket to seal.

2. industrialization hand according to claim 1 stretches the processing technology facilitating stewed noodles, it is characterized in that, the power 150KW of microwave machine in described step (7), microwave operational frequencies is 2450-2500MHz.