CN106923165A - The processing method of fresh-keeping bean vermicelli, ground rice - Google Patents
The processing method of fresh-keeping bean vermicelli, ground rice Download PDFInfo
- Publication number
- CN106923165A CN106923165A CN201710174640.8A CN201710174640A CN106923165A CN 106923165 A CN106923165 A CN 106923165A CN 201710174640 A CN201710174640 A CN 201710174640A CN 106923165 A CN106923165 A CN 106923165A
- Authority
- CN
- China
- Prior art keywords
- bean vermicelli
- ground rice
- fresh
- keeping
- vermicelli
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 98
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 98
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 97
- 235000009566 rice Nutrition 0.000 title claims abstract description 97
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 96
- 239000000463 material Substances 0.000 claims abstract description 59
- 239000000047 product Substances 0.000 claims abstract description 52
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 230000032683 aging Effects 0.000 claims abstract description 30
- 238000007493 shaping process Methods 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000011265 semifinished product Substances 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 230000004888 barrier function Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 19
- 238000007710 freezing Methods 0.000 claims description 13
- 230000008014 freezing Effects 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 2
- 230000006866 deterioration Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000007654 immersion Methods 0.000 abstract description 6
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000012149 noodles Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- 238000012986 modification Methods 0.000 description 12
- 230000004048 modification Effects 0.000 description 12
- 230000008901 benefit Effects 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 210000001951 dura mater Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 206010021143 Hypoxia Diseases 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007712 rapid solidification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
Abstract
The invention discloses a kind of fresh-keeping bean vermicelli, the processing method of ground rice, it will be free of bean vermicelli, the powder material of additive, through and material, curing shaping, the ground rice, the bean vermicelli semi-finished product that obtain after aging and thaw routine, immersion carries out sterilization operation in 10 30 seconds in 70% 80% alcohol, drain to after not dripping alcohol, packaging seal is carried out with vacuum packing machine using the laminated film for having high barrier to alcohol, moisture content is obtained for 50% fresh-keeping bean vermicelli, ground rice finished product.The present invention provides a kind of fresh-keeping bean vermicelli, the processing method of ground rice, it can be in the case of the strict control of food manufacturing stage, the compound film material that being impregnated using edible alcohol and being aided with has obstruct to alcohol is packed to bean vermicelli, ground rice, reach fresh-keeping purpose, so that it is for existing fresh-keeping bean vermicelli product, on the basis of being 50% in moisture content, fresh keeping time can reach 6 months, and the bean vermicelli nutrient health produced, remain fresh vermicelli, the local flavor of ground rice and mouthfeel.
Description
Technical field
The present invention relates to a kind of processing method used under antistaling instant product situation.More specifically, the present invention is related to
And a kind of processing method used in the case of antistaling instant bean vermicelli, ground rice.
Background technology
At present, it is exactly mainly to add different types of preservative to reach safety effect that conventional method is fresh-keeping, and preservative is not
With food in have different use requirements, can be used at present bean vermicelli, ground rice preservative seldom, although preservative presses food
The requirement that additive specifies is used, but long-term consumption always has a certain impact to human body.
There is alcohol (ethanol) antibacterial ability to be recognized by people, because safe and low concentration is just effective, make
For food preservative can carry out fresh-keeping the mode such as directly to spray, impregnate or spray, very strict are being specified to food additives
In the case of, the less salt of food, low sugar, mouthfeel are soft also to have turned into upsurge, therefore can meet above demand with alcohol is fresh-keeping.It is dense
The alcohol spent in below 10-20% does not have bactericidal action, but has the effect for hindering the breeding of part mushroom, even if a small number of mushrooms exist
Also breeding is obstructed under 1% alcohol concentration；Under the concentration of 4%-5%, most of mushroom breeding is obstructed, special more than 20%
Be not 70%-90% alcohol concentration have bactericidal action very high.
Existing fresh-keeping bean vermicelli is in order to reach fresh-keeping effect, it usually needs by the moisture control of bean vermicelli or ground rice 50 with
Under, although this causes that employing food additives carries out anti-corrosion, also only 3 months or so its shelf-life, this causes its transport, pin
Sell, store and all cause influence, and do not there is corresponding technology to adopt ground rice, bean vermicelli in existing bean vermicelli and ground rice process
Anti-corrosion is carried out with alcohol.
The content of the invention
It is an object of the invention to solve at least the above and/or defect, and provide at least will be described later excellent
Point.
It is a still further object of the present invention to provide a kind of fresh-keeping bean vermicelli, the processing method of ground rice, it can be in food manufacturing
In the case of stage strict control, being impregnated using edible alcohol and being aided with has the compound film material of obstruct to alcohol to bean vermicelli, ground rice
Packed, reached fresh-keeping purpose so that its for existing fresh-keeping bean vermicelli product, in the base that moisture content is 50%
On plinth, fresh keeping time can reach 6 months, and the bean vermicelli nutrient health produced, and remain the local flavor and mouth of fresh vermicelli, ground rice
Sense.
In order to realize these purposes of the invention and further advantage, there is provided a kind of fresh-keeping bean vermicelli, the processing of ground rice
Method, will be free of bean vermicelli, the powder material of additive, through and material, curing shaping, the ground rice obtained after aging and thaw routine,
Bean vermicelli semi-finished product, immersion carries out sterilization operation in 10-30 seconds in the alcohol of 70%-80%, drains to after not dripping alcohol, using right
The laminated film that alcohol has high barrier carries out packaging seal with vacuum packing machine, obtains moisture content for 50% fresh-keeping bean vermicelli, ground rice
Finished product.
Preferably, wherein, in material program, will bean vermicelli, the raw material of ground rice, auxiliary material by several times add and material machine in carry out
Operated with material, to obtain dough；
Wherein, by with material machine in per cylinder material and slurry time control be 10-20 minutes, and material temperature degree is controlled to room temperature.
Preferably, wherein, cure Composition in, the dough become reconciled is exported to enter into vermicelli machine by conveying mouth
Row extruding, curing shaping, temperature control is at 80 DEG C -100 DEG C.
Preferably, wherein, cure Composition in, the dough become reconciled is exported to enter into vermicelli machine by conveying mouth
Row extruding, curing, shaping, temperature control is at 93 DEG C.
Preferably, wherein, in aging procedure, the bean vermicelli of shaping, ground rice are carried out into natural aging, storehouse freezing is frozen in control
Temperature is (- 8) DEG C-(- 18) DEG C, after the bean vermicelli of natural aging, ground rice are freezed 8-12 hours, through naturally to thaw obtain bean vermicelli,
Ground rice semi-finished product.
Preferably, wherein, in aging procedure, the bean vermicelli of shaping, ground rice are carried out into natural aging, storehouse freezing is frozen in control
Temperature is -17 DEG C, after the bean vermicelli of natural aging, ground rice are freezed 11 hours, bean vermicelli, ground rice semi-finished product is obtained through naturally to thaw.
Preferably, wherein, packaged fresh-keeping bean vermicelli, ground rice are observed one week at 25 DEG C, through checking no swollen bag to become
Matter situation, can both case into finished product.
Preferably, wherein, the vermicelli machine includes being arranged on forming unit in frame；
The forming unit includes the multigroup mold cavity component being engaged with pan feeding side；
The mold cavity component includes carrying out dough the first die cavity module of initial pass, and the dough after compacting is entered
Second die cavity module of row extrusion forming, the 3rd die cavity module；
Wherein, the first die cavity module is included in the accommodating chamber of vertebra shape structure, and is arranged on wiener chamber top by pre-
Determine the reciprocating many pressure rollers in direction, each pressure roller is in shape straggly under the control of the actuating unit being matched therewith
Be pressed in and treat in pressure surface group, and each pressure roller with treat pressure surface group to be in contact on position that to be provided with multiple tool arcs springy convex
Rise.
Preferably, wherein, be provided with a dividing plate between the first die cavity module and the second die cavity module, and control
Dough is pressed into the first valve plate of the second die cavity module flow；
Wherein, multiple first forming holes of the first default pore size, the Second-Type are provided with first valve plate
Chamber includes thering is the first heating arrangements in multiple the first formed pipes being connected with each first through hole, each formed pipe；
The inner surface of the accommodating chamber is configured as arc structure.
Preferably, wherein, control dough press-in the is provided between the second die cavity module and the 3rd die cavity module
Second valve plate of three die cavity module flows；
Wherein, multiple second forming holes of the second default pore size, the 3rd type are provided with second valve plate
Chamber includes thering is the second heating arrangements in multiple the second formed pipes being connected with each second through hole, each formed pipe；
The madial wall of each second formed pipe is provided with least one flange being engaged with the second valve plate in the vertical.
The present invention at least includes following beneficial effect：First, the method for the present invention can strictly be managed in the food manufacturing stage
In the case of reason, the compound film material that being impregnated using edible alcohol and being aided with has obstruct to alcohol is packed to bean vermicelli, ground rice, is reached
To fresh-keeping purpose so that its for existing fresh-keeping bean vermicelli product, moisture content be 50% on the basis of, when fresh-keeping
Between can reach 6 months, while also because using alcohol carry out it is fresh-keeping so that its in the fabrication process, its raw material proportioning is main
It is rice meal and starch, and any anticorrosive additive need not be added so that its product remains the original wind of fresh vermicelli, ground rice
Taste and mouthfeel, more conform to requirement of the modern to food ecosystem so that the bean vermicelli nutrient health produced.
Second, the present invention also carries out observing predetermined period under predetermined temperature by the product in opposite postpartum, its later stage is produced
Quality is examined and determine, guaranteed to ensure product quality of the product later stage during transport and use.
Third, the present invention is passed through and material machine simulating hand kneading by early stage, while by specific vermicelli machine structure, making
Closer traditional pressing method made by hand in process of producing product is obtained, and then causes the closer system by hand of product in later stage
The product of work, with good, the resistance to immersion of elasticity, unbroken noodles, non muddy soup, have chewy texture the characteristics of.
Fourth, vermicelli machine of the invention makes because of the flange being engaged set on the second formed pipe and the second valve plate
There is a trickle notch on ground rice or bean vermicelli so that the drying effect inside its product later stage more preferably, and edible produce by the later stage
Soak time during product is shorter, and rehydration is faster.
Further advantage of the invention, target and feature embody part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Brief description of the drawings
Fig. 1 is vermicelli machine cross section structure schematic diagram in one embodiment of the present of invention.
Specific embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings, to make those skilled in the art with reference to specification text
Word can be implemented according to this.
It should be appreciated that it is used herein such as " have ", "comprising" and " including " term do not allot one or many
The presence or addition of individual other elements or its combination.
Fig. 1 shows a kind of fresh-keeping bean vermicelli of the invention, the way of realization of the processing method of ground rice, including will be free of
The bean vermicelli of additive, powder material, through and material, curing shaping, the ground rice, the bean vermicelli semi-finished product that obtain after aging and thaw routine,
Immersion carries out sterilization operation in 10-30 seconds in the alcohol of 70%-80%, drains to after not dripping alcohol, has high resistant using to alcohol
Packaging seal is carried out with vacuum packing machine every the laminated film of property, moisture content is obtained for 50% fresh-keeping bean vermicelli, ground rice finished product.The present invention
The middle alcohol with 70%~80% carries out soaking sterilization to bean vermicelli, ground rice.Because, the alcohol of excessive concentrations coagulates protein
Solid effect it is very big, it makes the protein rapid solidification of bacterium surface, forms one layer of dura mater, and this layer of dura mater prevents alcohol
Molecule is penetrated further into inside bacterium, and bacterium is protected on the contrary, it is exempted from death.Excessive concentrations are alcohol-pickled in addition may be used also
The mouthfeel of bean vermicelli, ground rice is caused to be hardened.If alcohol concentration is too low, though alcohol molecule can enter bacterium, and can not be internal by its
Protein coagulating, equally can not thoroughly kill bacterium.The shelf-life of comprehensive product and flavor taste, select in the present invention
Soaked with the edible alcohol of 70%-80% concentration carries out sterilization in -30 seconds 10 seconds to bean vermicelli, ground rice, reaches fresh-keeping purpose；Simultaneously
The compound film material of high-barrier to the requirement of the packaging material of bean vermicelli, ground rice in the present invention, this high-isolation film be barrier properties for gases very
The strong material material very strong with heat suture property, moisture barrier, alcohol barrier carries out extrusion and forms simultaneously, is sandwich construction
Film, the Keep the quality and freshness for food plays an important roll, it is alcohol-pickled to bean vermicelli, ground rice in the present invention after with high-barrier
Membrane material is vacuum-packed, and further enhances antibacterial and bacteriostatic effect, and vacuum packaging also referred to as decompression packaging, is by packing container
Air is completely drawn out sealing, maintains to be in height decompression state in bag, and air starvation does not have microorganism equivalent to hypoxemia effect
Life condition, to reach fresh-keeping purpose.Can be used in the case of the strict control of food manufacturing stage using this scheme
Edible alcohol impregnates and is aided with the compound film material for having obstruct to alcohol and bean vermicelli, ground rice are packed, and reaches fresh-keeping purpose, makes
It is obtained for existing fresh-keeping bean vermicelli product, on the basis of being 50% in moisture content, fresh keeping time can reach 6
Month, at the same also because using alcohol carry out it is fresh-keeping so that its in the fabrication process, its raw material proportioning is mainly rice meal and shallow lake
Powder, and any anticorrosive additive need not be added so that its product remains fresh vermicelli, the original flavor of ground rice and mouthfeel, more
Plus meet requirement of the modern to food ecosystem so that the bean vermicelli nutrient health produced, with can implementation result it is good, can grasp
The property made is strong, the benefit of product quality good stability.Also, this mode is a kind of explanation of preferred embodiments, but not
It is confined to this.When the present invention is implemented, appropriate replacement and/or modification can be carried out according to user's demand.
In another example, in material program, will enter in bean vermicelli, the raw material of ground rice, auxiliary material by several times addition and material machine
Row and material operation, to obtain dough；
Wherein, by with material machine in per cylinder material and slurry time control be 10-20 minutes, and material temperature degree is controlled to room temperature.Adopt
Passed through by early stage with this scheme and material machine simulating hand kneading, so that raw material and auxiliary material are fully merged, and then cause the later stage
Product have good, the resistance to immersion of elasticity, unbroken noodles, non muddy soup, the characteristics of have chewy texture, with can implementation result it is good, product quality
The benefit of good stability.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.Implementing
When of the invention, appropriate replacement and/or modification can be carried out according to user's demand.
In another example, in Composition is cured, the dough become reconciled is exported into vermicelli machine by conveying mouth
Extruded, cured shaping, temperature control is at 80 DEG C -100 DEG C.In the process of the inventive method, material enters vermicelli machine
80 DEG C of -100 DEG C of high-temperature maturings shapings, high temperature can kill most of microorganism；The high temperature of work in-process ensure that bean vermicelli, ground rice
It is a product for low concentration bacterium before alcohol sterilization, more conducively follow-up guarantees the quality, and has product quality using this scheme
Good stability, can implementation result it is good, keep phase guaranteed benefit.Also, this mode is a kind of preferred embodiments
Illustrate, but be not limited thereto.When the present invention is implemented, appropriate replacement and/or modification can be carried out according to user's demand.
In another example, in Composition is cured, the dough become reconciled is exported into vermicelli machine by conveying mouth
Extruded, cured, be molded, temperature control is at 93 DEG C.It is the preferred mode of one of which using the temperature in this scheme,
Be beneficial to it is follow-up guarantee the quality, to make it have product quality good stability, can the good benefit of implementation result.Also, it is this
Mode is a kind of explanation of preferred embodiments, but is not limited thereto.When the present invention is implemented, can be entered according to user's demand
Row appropriate replacement and/or modification.
In another example, in aging procedure, the bean vermicelli of shaping, ground rice are carried out into natural aging, it is cold that storehouse is frozen in control
It is (- 8) DEG C-(- 18) DEG C to freeze temperature, after the bean vermicelli of natural aging, ground rice are freezed 8-12 hours, powder is obtained through naturally to thaw
Silk, ground rice semi-finished product.In the process of the inventive method, material is low in (- 8) DEG C-(- 18) DEG C freezing after shaping is cured
Temperature can reduce or stop the metabolism of microorganism, when temperature is below the freezing point, can make the intraprotoplasmic hydrone knot of microorganism
Ice, causes the low temperature of cell death, work in-process to ensure that bean vermicelli, ground rice are a products for low concentration bacterium before alcohol sterilization
Product, more conducively follow-up guarantees the quality, using this scheme have can implementation result it is good, the shelf-life is guaranteed, product quality stability
Good benefit.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.Implementing the present invention
When, appropriate replacement and/or modification can be carried out according to user's demand.
In another example, in aging procedure, the bean vermicelli of shaping, ground rice are carried out into natural aging, it is cold that storehouse is frozen in control
It is -17 DEG C to freeze temperature, after the bean vermicelli of natural aging, ground rice are freezed 11 hours, through naturally to thaw obtain bean vermicelli, ground rice half into
Product.Be one of which to temperature and the preferred control mode of cooling time using this scheme, with can implementation result it is good, protect
The matter phase is guaranteed, the benefit of product quality good stability.Also, this mode is a kind of explanation of preferred embodiments, but
It is not limited thereto.When the present invention is implemented, appropriate replacement and/or modification can be carried out according to user's demand.
In another example, packaged fresh-keeping bean vermicelli, ground rice are observed one week at 25 DEG C, through checking no swollen bag to become
Matter situation, can both case into finished product.Self-inspection before being dispatched from the factory to product using this scheme, to ensure from workshop stream
The product for going out was transported in the later stage, sale, the product stability during use are more guaranteed, with can implementation result it is good, can grasp
The property made is strong, the benefit of good stability.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.
When the present invention is implemented, appropriate replacement and/or modification can be carried out according to user's demand.
As shown in figure 1, in another example, the vermicelli machine includes the forming unit being arranged in frame, and it is used for
Pair and the dough produced of material machine extruded, cured and be molded；
The forming unit includes the multigroup mold cavity component being engaged with equipment pan feeding side, and it is used for dough according to difference
Operation need, do different extrusion operations；
The mold cavity component includes carrying out dough the first die cavity module 1 of initial pass, its role is to cause the later stage
The product more consolidation of raw phase production, there is chewy texture, and the dough after compacting is carried out extrusion forming the second die cavity module 2,
3rd die cavity module 3；
Wherein, the first die cavity module include in vertebra shape structure accommodating chamber 10, and be arranged on wiener chamber top by
The reciprocating many pressure rollers 11 of predetermined direction, its role is to be compacted to dough, so that it compacts, each pressure roller
Treated in pressure surface group in being pressed in for shape straggly under the control of the actuating unit being matched therewith, it is used to simulate traditional manual system
The pressing method of work, and then cause the product in later stage closer to the product made by hand, and each pressure roller with treat pressure surface group
It is in contact on position and is provided with multiple tool arc convex 12 springy, its bone for being used to simulate the fist in artificial pressed state
Section part, so that it is pressed and is massaged to dough, to make it have more preferable mouthfeel, it is preferred that accommodating chamber can set
Double-decker is set to, its inner bag can be configured so that and be rotated by predetermined direction, so that each position of dough can be pressed.
Cause that the product in later stage has mouthfeel more preferably using this scheme, good, the resistance to immersion of elasticity, unbroken noodles, non muddy soup, have having for chewy texture
Sharp part.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.When the present invention is implemented, can be with
Appropriate replacement and/or modification is carried out according to user's demand.
In another example, a dividing plate 4 is provided between the first die cavity module and the second die cavity module, it is used for
After pressing in accommodating chamber reaches the scheduled time, dividing plate is opened, so that the dough in accommodating chamber can be under force
Into the second die cavity, be molded for the first time, the dividing plate can manually realize folding condition, it is also possible to by with control group
Part links to realize the control of working condition, and control dough is pressed into the first valve plate 20 of the second die cavity module flow, its use
In the size i.e. flow that chain of command bolus flow goes out；
Wherein, multiple first forming holes 21 of the first default pore size are provided with first valve plate, it is used for just
One-step forming Related product, second die cavity includes multiple the first formed pipes 22 being connected with each first through hole, each shaping
There is the first heating arrangements (not shown), it is used to cure the product of first one-step forming for the first time in pipe；
The inner surface of the accommodating chamber is configured as arc structure, and it is used for so that product outflow is more smooth.Using this
Kind of scheme have can implementation result it is good, workable, the benefit of good stability.Also, this mode be it is a kind of compared with
The explanation of good example, but be not limited thereto.When the present invention is implemented, appropriate replacement can be carried out according to user's demand
And/or modification.
In another example, control dough press-in the is provided between the second die cavity module and the 3rd die cavity module
Second valve plate 30 of three die cavity module flows, it is used to control bean vermicelli or ground rice after first shaping to flow into the 3rd die cavity is carried out most
The uninterrupted of final shaping unit,；
Wherein, multiple second forming holes 31 of the second default pore size are provided with second valve plate, its be used for
Controlling the fineness degree of final molding product, the 3rd die cavity includes multiple the second formed pipes 32 being connected with each second through hole,
There are the second heating arrangements, it is used to carry out post cure to the product of final molding, to reach in each formed pipe
Production requirement；
The madial wall of each second formed pipe is provided with least one flange being engaged with the second valve plate in the vertical
(not shown), it passes through the flange being engaged set on the second formed pipe and the second valve plate so that the ground rice of final molding
Or there is a trickle notch on bean vermicelli so that drying effect inside its product later stage more preferably, and during later stage consumable products
Soak time is shorter, and rehydration is faster.Using this scheme have can implementation result it is good, it is workable, good stability it is favourable
Part.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.When the present invention is implemented, can be with root
Appropriate replacement and/or modification is carried out according to user's demand.
Embodiment 1：
Fresh-keeping bean vermicelli (primary raw material is starch) or the processing method of ground rice (primary raw material is rice meal), it is main include with
Under several steps：
1 and material：By in bean vermicelli, the main supplementary material gradation addition and material machine of ground rice, every cylinder material and slurry time are 13 points
Clock, and material temperature degree is room temperature.
2nd, curing shaping：The material become reconciled is entered into vermicelli machine extruding, curing, shaping by conveying mouth, temperature control exists
91℃。
3rd, it is aging：Enter after bean vermicelli, the ground rice natural aging of shaping and freeze storehouse freezing, -11 DEG C of cryogenic temperature, cooling time 10
Hour.
4th, thaw：Bean vermicelli, ground rice carry out naturally to thaw after freezing.
5th, pack：Bean vermicelli, the ground rice of defrosting soak sterilization in 18 seconds in 75% alcohol, drain and do not drip alcohol, use vacuum
Packing machine packaging seal.Packaged fresh vermicelli is observed one week at 25 DEG C, through checking the no swollen bag iso-metamorphism situation both can be with
Case into finished product.Which ensure that the preservation and effect of fresh vermicelli, fresh rice-flour noodles, keeps fresh vermicelli, the local flavor of fresh rice-flour noodles, mouthfeel and eats
Convenience.Which ensure that the preservation and effect of fresh vermicelli, fresh rice-flour noodles, keeps fresh vermicelli, the local flavor of fresh rice-flour noodles, mouthfeel and instant
Property.
Embodiment 2：
Fresh-keeping bean vermicelli (primary raw material is starch) or the processing method of ground rice (primary raw material is rice meal), it is main include with
Under several steps：
1 and material：By in bean vermicelli, the main supplementary material gradation addition and material machine of ground rice, every cylinder material and slurry time are 17 points
Clock, and material temperature degree is room temperature.
2nd, curing shaping：The material become reconciled is entered into vermicelli machine extruding, curing, shaping by conveying mouth, temperature control exists
95℃。
3rd, it is aging：Enter after bean vermicelli, the ground rice natural aging of shaping and freeze storehouse freezing, -15 DEG C of cryogenic temperature, cooling time 9
Hour.
4th, thaw：Bean vermicelli, ground rice carry out naturally to thaw after freezing.
5th, pack：Bean vermicelli, the ground rice of defrosting soak sterilization in 18 seconds in 77% alcohol, drain and do not drip alcohol, use vacuum
Packing machine packaging seal.Packaged fresh vermicelli is observed one week at 25 DEG C, through checking the no swollen bag iso-metamorphism situation both can be with
Case into finished product.Which ensure that the preservation and effect of fresh vermicelli, fresh rice-flour noodles, keeps fresh vermicelli, the local flavor of fresh rice-flour noodles, mouthfeel and eats
Convenience.
Embodiment 3：
Fresh-keeping bean vermicelli (primary raw material is starch) or the processing method of ground rice (primary raw material is rice meal), it is main include with
Under several steps：
1 and material：By in bean vermicelli, the main supplementary material gradation addition and material machine of ground rice, every cylinder material and slurry time are 18 points
Clock, and material temperature degree is room temperature.
2nd, curing shaping：The material become reconciled is entered into vermicelli machine extruding, curing, shaping by conveying mouth, temperature control exists
85℃。
3rd, it is aging：Enter after bean vermicelli, the ground rice natural aging of shaping and freeze storehouse freezing, -12 DEG C of cryogenic temperature, cooling time 11
Hour.
4th, thaw：Bean vermicelli, ground rice carry out naturally to thaw after freezing.
5th, pack：Bean vermicelli, the ground rice of defrosting soak sterilization in 25 seconds in 72% alcohol, drain and do not drip alcohol, use vacuum
Packing machine packaging seal.Packaged fresh vermicelli is observed one week at 25 DEG C, through checking the no swollen bag iso-metamorphism situation both can be with
Case into finished product.Which ensure that the preservation and effect of fresh vermicelli, fresh rice-flour noodles, keeps fresh vermicelli, the local flavor of fresh rice-flour noodles, mouthfeel and eats
Convenience.
Embodiment 4：
1 and material：By in bean vermicelli, the main supplementary material gradation addition and material machine of ground rice, every cylinder material and slurry time are 19 points
Clock, and material temperature degree is room temperature.
2nd, curing shaping：The material become reconciled is entered into vermicelli machine extruding, curing, shaping by conveying mouth, temperature control exists
93℃。
3rd, it is aging：Enter after bean vermicelli, the ground rice natural aging of shaping and freeze storehouse freezing, -17 DEG C of cryogenic temperature, cooling time 8-
12 hours.
4th, thaw：Bean vermicelli, ground rice carry out naturally to thaw after freezing.
5th, pack：Bean vermicelli, the ground rice of defrosting soaked in 74% alcohol 10-30 seconds it is sterilized, drain and do not drip alcohol, with true
Empty package machine packaging seal.
6th, observe：Packaged fresh vermicelli is observed one week at 25 DEG C, through checking the no swollen bag iso-metamorphism situation both can be with
Case into finished product.Which ensure that the preservation and effect of fresh vermicelli, fresh rice-flour noodles, keeps fresh vermicelli, the local flavor of fresh rice-flour noodles, mouthfeel and eats
Convenience.
Number of devices described herein and treatment scale are for simplifying explanation of the invention.To fresh-keeping powder of the invention
Silk, the application of the processing method of ground rice, modifications and variations will be readily apparent to persons skilled in the art.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and implementation method
With.It can be applied to various suitable the field of the invention completely.For those skilled in the art, can be easily
Realize other modification.Therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the legend with description.
Claims (10)
1. a kind of fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that bean vermicelli, the powder material of additive will be free of, through with
Ground rice, the bean vermicelli semi-finished product obtained after material, curing shaping, aging and thaw routine, 10- is soaked in the alcohol of 70%-80%
Carry out sterilization operation within 30 seconds, drain to after not dripping alcohol, using the laminated film vacuum packing machine for having to alcohol high barrier
Packaging seal is carried out, moisture content is obtained for 50% fresh-keeping bean vermicelli, ground rice finished product.
2. as claimed in claim 1 fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that in material program, by powder
Carried out in silk, the raw material of ground rice, auxiliary material gradation addition and material machine and expect operation, to obtain dough；
Wherein, by with material machine in per cylinder material and slurry time control be 10-20 minutes, and material temperature degree is controlled to room temperature.
3. as claimed in claim 1 fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that in Composition is cured, will
The dough become reconciled is exported by conveying mouth and is extruded into vermicelli machine, cures shaping, and temperature control is at 80 DEG C -100 DEG C.
4. as claimed in claim 1 fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that in Composition is cured, will
The dough become reconciled is exported by conveying mouth and is extruded into vermicelli machine, cured, be molded, and temperature control is at 93 DEG C.
5. as claimed in claim 1 fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that in aging procedure, will be molded
Bean vermicelli, ground rice carry out natural aging, it is (- 8) DEG C-(- 18) DEG C to control to freeze storehouse cryogenic temperature, by the bean vermicelli of natural aging, rice
After powder is freezed 8-12 hours, bean vermicelli, ground rice semi-finished product are obtained through naturally to thaw.
6. as claimed in claim 1 fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that in aging procedure, will be molded
Bean vermicelli, ground rice carry out natural aging, it is -17 DEG C to control to freeze storehouse cryogenic temperature, and the bean vermicelli of natural aging, ground rice freezing is 11 small
Shi Hou, bean vermicelli, ground rice semi-finished product are obtained through naturally to thaw.
7. as claimed in claim 1 fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that packaged fresh-keeping bean vermicelli, rice
Powder is observed one week at 25 DEG C, does not have swollen bag deterioration through inspection, can both case into finished product.
8. as claimed in claim 1 fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that the vermicelli machine includes setting
Forming unit in frame；
The forming unit includes the multigroup mold cavity component being engaged with pan feeding side；
The mold cavity component includes carrying out dough the first die cavity module of initial pass, and the dough after compacting is squeezed
Molded the second die cavity module, the 3rd die cavity module；
Wherein, the first die cavity module is included in the accommodating chamber of vertebra shape structure, and is arranged on wiener chamber top by predetermined party
To reciprocating many pressure rollers, being pressed in shape straggly under the control of the actuating unit being matched therewith of each pressure roller
Treat in pressure surface group, and each pressure roller with treat that pressure surface group is in contact on position and be provided with multiple tool arc convex springy.
9. as claimed in claim 8 fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that the first die cavity module with
A dividing plate is provided between second die cavity module, and control dough is pressed into the first valve plate of the second die cavity module flow；
Wherein, multiple first forming holes of the first default pore size, the second die cavity bag are provided with first valve plate
Including has the first heating arrangements in multiple the first formed pipes being connected with each first through hole, each formed pipe；
The inner surface of the accommodating chamber is configured as arc structure.
10. as claimed in claim 8 fresh-keeping bean vermicelli, the processing method of ground rice, it is characterised in that the second die cavity module with
The second valve plate that control dough is pressed into the 3rd die cavity module flow is provided between 3rd die cavity module；
Wherein, multiple second forming holes of the second default pore size, the 3rd die cavity bag are provided with second valve plate
Including has the second heating arrangements in multiple the second formed pipes being connected with each second through hole, each formed pipe；
The madial wall of each second formed pipe is provided with least one flange being engaged with the second valve plate in the vertical.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710174640.8A CN106923165B (en) | 2017-03-22 | 2017-03-22 | Processing method of fresh-keeping vermicelli and rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710174640.8A CN106923165B (en) | 2017-03-22 | 2017-03-22 | Processing method of fresh-keeping vermicelli and rice flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106923165A true CN106923165A (en) | 2017-07-07 |
| CN106923165B CN106923165B (en) | 2020-06-09 |
Family
ID=59433583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710174640.8A Active CN106923165B (en) | 2017-03-22 | 2017-03-22 | Processing method of fresh-keeping vermicelli and rice flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106923165B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189873A (en) * | 2020-09-30 | 2021-01-08 | 湖南康洁食品科技发展有限公司 | Rice noodle forming device |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466894A (en) * | 2003-02-14 | 2004-01-14 | 余建国 | Instant fresh-keeping rice flour noodles and producing process thereof |
| CN1836529A (en) * | 2005-03-23 | 2006-09-27 | 刘志成 | Nontoxic residue-free fresh-keeping technology for fruit |
| CN102178179A (en) * | 2011-04-21 | 2011-09-14 | 江西华达昌食品有限公司 | Preparation method of preserved rice noodles |
| CN103564032A (en) * | 2013-11-21 | 2014-02-12 | 中国农业科学院农产品加工研究所 | Raw meat sterilizing method |
| CN103621891A (en) * | 2013-11-09 | 2014-03-12 | 孙平建 | Instant fresh noodles, instant fresh vermicelli and instant fresh rice noodles as well as manufacturing method thereof |
| CN104222903A (en) * | 2014-08-15 | 2014-12-24 | 筠连县粮食购销公司 | Instant refreshing wet water vermicelli and processing method thereof |
| CN104256439A (en) * | 2014-10-05 | 2015-01-07 | 湖南裕湘食品有限公司 | Sweet potato vermicelli processing method and production line thereof |
| CN106387969A (en) * | 2016-11-30 | 2017-02-15 | 重庆市黄海食品有限公司 | Extrusion die model for sandwich and hollow vermicelli machine |
-
2017
- 2017-03-22 CN CN201710174640.8A patent/CN106923165B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466894A (en) * | 2003-02-14 | 2004-01-14 | 余建国 | Instant fresh-keeping rice flour noodles and producing process thereof |
| CN1836529A (en) * | 2005-03-23 | 2006-09-27 | 刘志成 | Nontoxic residue-free fresh-keeping technology for fruit |
| CN102178179A (en) * | 2011-04-21 | 2011-09-14 | 江西华达昌食品有限公司 | Preparation method of preserved rice noodles |
| CN103621891A (en) * | 2013-11-09 | 2014-03-12 | 孙平建 | Instant fresh noodles, instant fresh vermicelli and instant fresh rice noodles as well as manufacturing method thereof |
| CN103564032A (en) * | 2013-11-21 | 2014-02-12 | 中国农业科学院农产品加工研究所 | Raw meat sterilizing method |
| CN104222903A (en) * | 2014-08-15 | 2014-12-24 | 筠连县粮食购销公司 | Instant refreshing wet water vermicelli and processing method thereof |
| CN104256439A (en) * | 2014-10-05 | 2015-01-07 | 湖南裕湘食品有限公司 | Sweet potato vermicelli processing method and production line thereof |
| CN106387969A (en) * | 2016-11-30 | 2017-02-15 | 重庆市黄海食品有限公司 | Extrusion die model for sandwich and hollow vermicelli machine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189873A (en) * | 2020-09-30 | 2021-01-08 | 湖南康洁食品科技发展有限公司 | Rice noodle forming device |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106923165B (en) | 2020-06-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104982626B (en) | Peach, apricot preserved fruit production method | |
| WO2015074570A1 (en) | Method for manufacturing packaged steamed buns | |
| CN107048266A (en) | A kind of preparation method of dried sweet potato | |
| CN104394712A (en) | Fresh pasta and method for manufacturing frozen fresh pasta | |
| CN106923165A (en) | The processing method of fresh-keeping bean vermicelli, ground rice | |
| CN103798632B (en) | The processing method of a kind of Dongchuan noodles | |
| CN107712583A (en) | A kind of quick-freezing dumpling and its processing technology | |
| CN101120794A (en) | Method for manufacturing qijing ham | |
| CN105341727B (en) | A kind of processing method of cattle and sheep tendons of beef, mutton or pork dilated food | |
| KR20190072985A (en) | Manufacture method of the rice cake and chewy noodles | |
| KR102029592B1 (en) | Aged noodle manufacturing method using vacuum chamber and degassed water etc. | |
| CN104519755A (en) | Method for manufacturing fresh pasta | |
| CN103919055B (en) | A kind of fish-bone dry gluten and manufacture craft thereof | |
| CN105285005A (en) | Dendrobium officinale fresh flower biscuit and manufacturing method thereof | |
| CN105660825B (en) | Insect-proof preservation method for wash-free red dates | |
| CN105124714B (en) | A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life | |
| CN106942618A (en) | A kind of processing method of dried beef | |
| CN204180917U (en) | A kind of bean product expanding processing system | |
| CN107616445A (en) | A kind of preparation method of watermelon slices | |
| CN105341759A (en) | Pickling agent and pickling method of preserved eggs | |
| CN104738410A (en) | Nourishing noodles and processing method thereof | |
| KR102579010B1 (en) | Cooked rice udon manufacturing method | |
| CN106212591A (en) | A kind of flesh side card bread and production technology thereof | |
| CN107495141A (en) | A kind of processing method of cowboy's bone | |
| KR102608566B1 (en) | Method for producing rice noodles containing pea protein |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |