CN105475709A - Processing method for completely aging instant noodles by using microwave additional hot wind drying - Google Patents
Processing method for completely aging instant noodles by using microwave additional hot wind drying Download PDFInfo
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- CN105475709A CN105475709A CN201410473978.XA CN201410473978A CN105475709A CN 105475709 A CN105475709 A CN 105475709A CN 201410473978 A CN201410473978 A CN 201410473978A CN 105475709 A CN105475709 A CN 105475709A
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Abstract
The present invention discloses a processing method for completely aging instant noodles by using microwave additional hot wind drying. The processing method comprises: carrying out dough making, adding water accounting for 30% of the weight of flour, edible salt accounting for 2.5% of the weight of the flour, and edible alkali accounting for 0.3% of the weight of the flour to the flour with a water content of not more than 12%, uniformly kneading, and standing, wherein the standing requirement is placing for 20 min in an environment with a temperature of about 25 DEG C; calendaring, pressing the stood dough into sheets, cutting into strips, folding, preparing the sheet-like dough into oval noodles with a cross section having a length of 1.3 mm and a width of 0.9 mm, and carrying out microwave additional hot wind drying, wherein the drying time is 5 min, the hot wind temperature is 80-90 DEG C, the microwave frequency is 915-945 MHz, and the microwave power is according to the principle of dewatering of 1 kg of the material through the microwave obtained by converting 1 kilowatt-hour electricity; and after completing the microwave additional hot wind drying, carrying out wind drying cooling for 1.5 min by using 25 DEG C cold wind, and packaging.
Description
Technical field
The present invention relates to a kind of instant noodles, particularly a kind of complete slaking instant noodles processing method adopting microwave to add heated-air drying, belongs to instant flour food processing technique field.
Background technology
The main component of instant noodles is wheat flour, palm oil, tartar sauce and dehydrated vegetables leaf etc., is all the necessary composition of supplementary human nutrition, instant noodles because of its health, nutrition, delicious food, convenience, from being subject to the welcome of the people once being born and liking.Along with the quickening of globalization process and the raising of rhythm of life, these delicious instant noodles can allaying one's hunger and be rich in nutrition fast of instant noodles are more and more liked by people.
Summary of the invention
The present invention is based on existing instant noodles processing technology, adopt the principles of science of novelty, propose a kind of complete slaking instant noodles processing method adopting microwave to add heated-air drying, instant noodles resistant to cook, chewiness after its processing, taste is better.
The technical scheme that the present invention solves the employing of its technical problem is: a kind of complete slaking instant noodles processing method adopting microwave to add heated-air drying, described method is: elder generation and face, flour water content being no more than 12% adds and accounts for the water that flour weighs 30%0, the salt of 2.5%, the dietary alkali of 0.3%, after kneading evenly, carry out awake face, the face of waking up requires in the environment of about 25 DEG C parked 20 minutes, roll behind the face of waking up, good wake flour is pressed into sheet, carry out slitting folding flower afterwards, sheet face is made cross section for long 1.3 millimeters, the oval noodles of wide 0.9 millimeter, and noodles are converted into corrugated, carry out steaming face afterwards, steaming surface temperature is 90-100 DEG C, the steaming face time is 1.5-2 minute, behind steaming face, carry out cutting point row, noodles are cut into noodles block, afterwards, noodles block good for cutting is carried out poach, poach temperature is 100 DEG C, time is 1.5-2 minute, after poach, with the clear water of 15-25 DEG C, wash 3 minutes, enter the air-dry drying process of microwave additional heat afterwards, drying time is 5-minute, hot blast temperature is 80-90 DEG C, microwave frequency is 915-945MHz, microwave power is converted into microwave energy according to 1 degree of electricity and dewaters the principle of 1 kilogram, microwave additional heat air-dry constipation Shu Yihou. adopt 25 DEG C of air-dry coolings of cold wind 1.5 minutes, then pack.
Beneficial effect of the present invention: a kind of complete slaking instant noodles processing method adopting microwave to add heated-air drying that the present invention proposes, its methodological science is reasonable, simple to operate, conservation, and greatly saves labour.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly understand, below by specific embodiment, the present invention is described.But should be appreciated that, these describe just exemplary, and do not really want to limit the scope of the invention.In addition, in the following description, the description to known features and technology is eliminated, to avoid unnecessarily obscuring concept of the present invention.
A kind of complete slaking instant noodles processing method adopting microwave to add heated-air drying, described method is: elder generation and face, flour water content being no more than 12% adds and accounts for the water that flour weighs 30%0, the salt of 2.5%, the dietary alkali of 0.3%, after kneading evenly, carry out awake face, the face of waking up requires in the environment of about 25 DEG C parked 20 minutes, roll behind the face of waking up, good wake flour is pressed into sheet, carry out slitting folding flower afterwards, sheet face is made cross section for long 1.3 millimeters, the oval noodles of wide 0.9 millimeter, and noodles are converted into corrugated, carry out steaming face afterwards, steaming surface temperature is 90-100 DEG C, the steaming face time is 1.5-2 minute, behind steaming face, carry out cutting point row, noodles are cut into noodles block, afterwards, noodles block good for cutting is carried out poach, poach temperature is 100 DEG C, time is 1.5-2 minute, after poach, with the clear water of 15-25 DEG C, wash 3 minutes, enter the air-dry drying process of microwave additional heat afterwards, drying time is 5-minute, hot blast temperature is 80-90 DEG C, microwave frequency is 915-945MHz, microwave power is converted into microwave energy according to 1 degree of electricity and dewaters the principle of 1 kilogram, microwave additional heat air-dry constipation Shu Yihou. adopt 25 DEG C of air-dry coolings of cold wind 1.5 minutes, then pack.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements all fall in the claimed scope of the invention, and application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. the complete slaking instant noodles processing method adopting microwave to add heated-air drying, it is characterized in that: described method is: elder generation and face, flour water content being no more than 12% adds and accounts for the water that flour weighs 30%0, the salt of 2.5%, the dietary alkali of 0.3%, after kneading evenly, carry out awake face, the face of waking up requires in the environment of about 25 DEG C parked 20 minutes, roll behind the face of waking up, good wake flour is pressed into sheet, carry out slitting folding flower afterwards, sheet face is made cross section for long 1.3 millimeters, the oval noodles of wide 0.9 millimeter, and noodles are converted into corrugated, carry out steaming face afterwards, steaming surface temperature is 90-100 DEG C, the steaming face time is 1.5-2 minute, behind steaming face, carry out cutting point row, noodles are cut into noodles block, afterwards, noodles block good for cutting is carried out poach, poach temperature is 100 DEG C, time is 1.5-2 minute, after poach, with the clear water of 15-25 DEG C, wash 3 minutes, enter the air-dry drying process of microwave additional heat afterwards, drying time is 5-minute, hot blast temperature is 80-90 DEG C, microwave frequency is 915-945MHz, microwave power is converted into microwave energy according to 1 degree of electricity and dewaters the principle of 1 kilogram, microwave additional heat air-dry constipation Shu Yihou. adopt 25 DEG C of air-dry coolings of cold wind 1.5 minutes, then pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410473978.XA CN105475709A (en) | 2014-09-17 | 2014-09-17 | Processing method for completely aging instant noodles by using microwave additional hot wind drying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410473978.XA CN105475709A (en) | 2014-09-17 | 2014-09-17 | Processing method for completely aging instant noodles by using microwave additional hot wind drying |
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| CN105475709A true CN105475709A (en) | 2016-04-13 |
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| CN201410473978.XA Pending CN105475709A (en) | 2014-09-17 | 2014-09-17 | Processing method for completely aging instant noodles by using microwave additional hot wind drying |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107120921A (en) * | 2017-06-08 | 2017-09-01 | 陇东学院 | A kind of microwave convection thermostatic drier and its method for preparing fast food millet |
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2014
- 2014-09-17 CN CN201410473978.XA patent/CN105475709A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107120921A (en) * | 2017-06-08 | 2017-09-01 | 陇东学院 | A kind of microwave convection thermostatic drier and its method for preparing fast food millet |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160413 |
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| WD01 | Invention patent application deemed withdrawn after publication |