CN105077016B - The preparation method of water chestnut taste quick frozen noodle - Google Patents
The preparation method of water chestnut taste quick frozen noodle Download PDFInfo
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- CN105077016B CN105077016B CN201510571010.5A CN201510571010A CN105077016B CN 105077016 B CN105077016 B CN 105077016B CN 201510571010 A CN201510571010 A CN 201510571010A CN 105077016 B CN105077016 B CN 105077016B
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 44
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 44
- 235000009165 saligot Nutrition 0.000 title claims abstract description 44
- 241001083492 Trapa Species 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000010610 frozen noodles Nutrition 0.000 title claims abstract description 10
- 235000012149 noodles Nutrition 0.000 claims abstract description 58
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 235000020416 water chestnut juice Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000008961 swelling Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 240000001085 Trapa natans Species 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- 230000002618 waking effect Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention discloses a kind of preparation methods of water chestnut taste quick frozen noodle, include the following steps：1）Knead dough；2）First water chestnut peeling is squeezed the juice and obtains water chestnut juice, recycles flour stranding machine by step 1）Noodles are made in the dough of preparation, and noodles are cooked, and then noodles are immersed in 1~3 minute in water chestnut juice and pull out；3）Noodles frying is handled；4）Obtain water chestnut slurries；5）Liquid medium using water chestnut slurries as ultra high pressure treatment is to noodles ultra high pressure treatment；6）It is dry, quick-frozen, refrigeration；Have the advantages that full of nutrition, taste flavor is good, toughness is full, noodles degree of swelling is low using noodles made from preparation method of the present invention.
Description
Technical field
The present invention relates to a kind of preparation methods of water chestnut taste quick frozen noodle.
Background technology
Existing noodles itself are common noodles, and the tasty part after being cooked is realized by the taste of soup, by
Soup is difficult to permeate inside noodles and tasty after common noodles itself are cooked, therefore the flavor of noodles itself is not good enough, while
The problem of causing noodles with single nutrient component, and being swollen due to the hydrone that common noodles are susceptible in absorption soup, hold
Toughness deficiency is easily led to, the flavor and taste of noodles are seriously affected.
Invention content
The technical problem to be solved by the present invention is to the shortcomings that overcoming the above prior art：A kind of full of nutrition, mouth is provided
Feel the preparation method for the water chestnut taste quick frozen noodle that flavor is good, toughness is full, noodles degree of swelling is low.
Technical solution of the invention is as follows：A kind of preparation method of water chestnut taste quick frozen noodle, includes the following steps：
1）By weight by 70~80 parts of wheat flour, 50~90 parts of mixing knead doughs of 10~12 parts of starch and water, after knead dough is complete
Wake up 1~2h of face at 12~15 DEG C；
2）First water chestnut peeling is squeezed the juice and obtains water chestnut juice, recycles flour stranding machine by step 1）Noodles are made in the dough of preparation,
Noodles are cooked using steam, then noodles are immersed in 1~3 minute in water chestnut juice and pull out, drain；
3）By step 2）In drain after noodles fried processing is added in 125~130 DEG C of vegetable oil 0.5~1 minute after
It pulls out spare；
4）Water chestnut peeled wash is added in beater or cooking machine and beats 5~10 minutes into water chestnut mud, water stirring 5 is added
Water chestnut slurries are obtained within~10 minutes, the weight ratio of water chestnut mud and added water is 1 ︰ 2~3 in the water chestnut slurries；
5）By step 3）The noodles of middle preparation are added in ultrahigh pressure treatment equipment, with step 4）In water chestnut slurries obtained make
For the liquid medium of ultra high pressure treatment, at a temperature of 18~25 DEG C to noodles with the ultra high pressure treatment 8 of 450~500Mpa~
Noodles are taken out after 10min, are drained；
6）By step 5）The mass percentage content of moisture is natural after being 6~8% in obtained noodles heated-air drying to noodles
After being cooled to room temperature, fast frozen is carried out, temperature is -30~-50 DEG C, and the time is 8~10min, is packed and in -18 DEG C or less
Refrigeration.
Step 2）In, the noodle diameter is 2~3mm, 15~20cm of length.
The vegetable oil is peanut oil, sesame oil.
The beneficial effects of the invention are as follows：The present invention is handled by first that noodles are fried in 125~130 DEG C of vegetable oil
Promote within 0.5~1 minute noodles to obtain certain bulk porous structure, then water chestnut slurries are used as at super-pressure by reasonable process
The medium of reason not only can realize bactericidal effect in the case where retaining nutriment ingredient and not suffering a loss, but can be by super-pressure at
Reason reduces noodles degree of swelling by the bulk porous structure of water chestnut slurries uniformly penetrating to noodles to greatly reduce,
So that noodles itself have good water chestnut flavor, toughness is full, is suitble to promote the use of.
Specific implementation mode
The present invention is described in further details with specific embodiment below, but the present invention is not only limited in detail below in fact
Apply example.
Embodiment one
A kind of preparation method of water chestnut taste quick frozen noodle, includes the following steps：
1）By weight by 75 parts of wheat flour, 86 parts of mixing knead doughs of 12 parts of starch and water, face of waking up at 12 DEG C after knead dough is complete
2h；
2）First water chestnut peeling is squeezed the juice and obtains water chestnut juice, recycles flour stranding machine by step 1）Noodles are made in the dough of preparation,
The noodle diameter is 3mm, length 20cm；Noodles are cooked using steam, then noodles are immersed in 3 minutes in water chestnut juice and drag for
Go out, drains；
3）By step 2）In drain after noodles be added fried processing in 130 DEG C of sesame oil pulled out after 0.5 minute it is spare；
4）Water chestnut peeled wash is added in beater or cooking machine and beats 10 minutes into water chestnut mud, water is added and stirs 5 points
Clock obtains water chestnut slurries, and the weight ratio of water chestnut mud and added water is 1 ︰ 3 in the water chestnut slurries；
5）By step 3）The noodles of middle preparation are added in ultrahigh pressure treatment equipment, with step 4）In water chestnut slurries obtained make
For the liquid medium of ultra high pressure treatment, at a temperature of 25 DEG C to noodles with the ultra high pressure treatment 8min of 500Mpa after take out face
Item drains；
6）By step 5）The mass percentage content of moisture is naturally cold after being 8% in obtained noodles heated-air drying to noodles
But to fast frozen after room temperature, is carried out, temperature is -50 DEG C, time 10min, packs and is simultaneously refrigerated in -18 DEG C or less.
Embodiment two
A kind of preparation method of water chestnut taste quick frozen noodle, includes the following steps：
1）By weight by 80 parts of wheat flour, 85 parts of mixing knead doughs of 10 parts of starch and water, face of waking up at 12 DEG C after knead dough is complete
2h；
2）First water chestnut peeling is squeezed the juice and obtains water chestnut juice, recycles flour stranding machine by step 1）Noodles are made in the dough of preparation,
The noodle diameter is 2mm, length 15cm；Noodles are cooked using steam, then noodles are immersed in 3 minutes in water chestnut juice and drag for
Go out, drains；
3）By step 2）In drain after noodles be added fried processing in 125 DEG C of sesame oil pulled out after 1 minute it is spare；
4）Water chestnut peeled wash is added in beater or cooking machine and beats 10 minutes into water chestnut mud, water is added and stirs 5 points
Clock obtains water chestnut slurries, and the weight ratio of water chestnut mud and added water is 1 ︰ 2 in the water chestnut slurries；
5）By step 3）The noodles of middle preparation are added in ultrahigh pressure treatment equipment, with step 4）In water chestnut slurries obtained make
For the liquid medium of ultra high pressure treatment, at a temperature of 25 DEG C to noodles with the ultra high pressure treatment 10min of 450Mpa after take out face
Item drains；
6）By step 5）The mass percentage content of moisture is naturally cold after being 6% in obtained noodles heated-air drying to noodles
But to fast frozen after room temperature, is carried out, temperature is -40 DEG C, time 10min, packs and is simultaneously refrigerated in -18 DEG C or less.
The feature implementation example that the above is only the present invention, is not limited in any way the scope of the present invention.It is all to use together
The technical solution formed Deng exchange or equivalence replacement, all falls within rights protection scope of the present invention.
Claims (2)
1. a kind of preparation method of water chestnut taste quick frozen noodle, it is characterised in that：Include the following steps：
1) by weight by 70~80 parts of wheat flour, 50~90 parts of mixing knead doughs of 10~12 parts of starch and water, 12 after knead dough is complete
Wake up 1~2h of face at~15 DEG C；
2) first water chestnut peeling is squeezed the juice and obtains water chestnut juice, recycle flour stranding machine that noodles are made in dough prepared by step 1), by face
Strip adoption steam cooks, and then noodles are immersed in 1~3 minute in water chestnut juice and pull out, drain；
3) noodles after being drained in step 2) are added fried processing in 125~130 DEG C of vegetable oil and are pulled out after 0.5~1 minute
It is spare；
4) water chestnut peeled wash is added in beater or cooking machine and beats 5~10 minutes into water chestnut mud, water stirring 5~10 is added
Minute obtains water chestnut slurries, and the weight ratio of water chestnut mud and added water is 1 ︰ 2~3 in the water chestnut slurries；
5) noodles prepared in step 3) are added in ultrahigh pressure treatment equipment, using water chestnut slurries obtained in step 4) as surpassing
The liquid medium of HIGH PRESSURE TREATMENT, to noodles with 8~10min of ultra high pressure treatment of 450~500Mpa at a temperature of 18~25 DEG C
After take out noodles, drain；
6) mass percentage content of moisture is naturally cold after being 6~8% in the noodles heated-air drying to noodles for obtaining step 5)
But to fast frozen after room temperature, is carried out, temperature is -30~-50 DEG C, and the time is 8~10min, is packed simultaneously cold in -18 DEG C or less
It hides；
In step 2), the noodle diameter is 2~3mm, 15~20cm of length.
2. the preparation method of water chestnut taste quick frozen noodle according to claim 1, it is characterised in that：The vegetable oil is peanut
Oil, sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571010.5A CN105077016B (en) | 2015-09-10 | 2015-09-10 | The preparation method of water chestnut taste quick frozen noodle |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571010.5A CN105077016B (en) | 2015-09-10 | 2015-09-10 | The preparation method of water chestnut taste quick frozen noodle |
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| Publication Number | Publication Date |
|---|---|
| CN105077016A CN105077016A (en) | 2015-11-25 |
| CN105077016B true CN105077016B (en) | 2018-09-11 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105918846A (en) * | 2016-04-30 | 2016-09-07 | 梁荫健 | Water chestnut body strengthening noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1212778C (en) * | 2003-06-20 | 2005-08-03 | 朱玉合 | Microwave quick-frozen rice flour instant food and its proeuction process |
| CN100536681C (en) * | 2006-08-01 | 2009-09-09 | 李昭津 | Preparation technology of quick-frozen instant noodle and flour wrapper |
| CN103250982A (en) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | Water chestnut nutritional noodles and preparation method thereof |
| CN103584037B (en) * | 2013-11-29 | 2015-01-14 | 西华大学 | Method for making solanaceous vegetables pickled vegetable by using a multistage superhigh pressure broth penetration technology |
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