CN107439941A - A kind of processing technology of nutrition fine dried noodles - Google Patents
A kind of processing technology of nutrition fine dried noodles Download PDFInfo
- Publication number
- CN107439941A CN107439941A CN201710633495.5A CN201710633495A CN107439941A CN 107439941 A CN107439941 A CN 107439941A CN 201710633495 A CN201710633495 A CN 201710633495A CN 107439941 A CN107439941 A CN 107439941A
- Authority
- CN
- China
- Prior art keywords
- face
- sandwich
- outer tube
- dehydrated
- processing technology
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 18
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 230000035764 nutrition Effects 0.000 title claims abstract description 16
- 230000018044 dehydration Effects 0.000 claims abstract description 23
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 19
- 238000001723 curing Methods 0.000 claims description 9
- 238000002347 injection Methods 0.000 claims description 8
- 239000007924 injection Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000032258 transport Effects 0.000 abstract description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 4
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 4
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 4
- 241000209094 Oryza Species 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000011890 sandwich Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000005406 washing Methods 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/11—Filled, stuffed or multilayered pasta
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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 present invention relates to food processing field, specially a kind of processing technology of nutrition fine dried noodles, sandwich and face, curing, conveying, tabletting, bundle hole, slitting, sealing and drying drying and other steps are dehydrated including preparing, with be mixed with goo in face, the surface for the vermicelli processed according to this step has pin hole, vermicelli are made to be hollow structure by outer tube and inner tube, the middle part of vermicelli is sandwich filled with being dehydrated.It is sandwich to be formed through dehydration, it is easy to deposit and transports, when boiling face, be dehydrated it is sandwich absorbed water by pin hole, start to expand, the goo in flour adds the toughness of vermicelli, being dehydrated sandwich will not burst vermicelli, be dehydrated it is sandwich wrapped up by flour, the water of boiling will not will be dehydrated sandwich and flour and wash open, so as to improve the quality of vermicelli.
Description
Technical field
The present invention relates to food processing field, specially a kind of processing technology of nutrition fine dried noodles.
Background technology
Vermicelli are because of in good taste, instant, price is low, is easy to store, and are always one of the main wheaten food that people like.Hang
The species in face has a variety of, and principal item has common liner, varied fine dried noodles, handcraft dried noodle etc..No matter which kind of vermicelli, now on the market
The vermicelli sold are formed by the flavouring mixing compacting such as flour, salt and monosodium glutamate.If add excessive salt
Deng flavouring, the vermicelli face matter suppressed is more crisp, easily snaps off, and is unfavorable for processing and packs.If add very few salt
It is unfavorable for extending the shelf-life of vermicelli Deng flavouring.And this vermicelli mouthfeel is relatively simple, nutrition is also not abundant enough.
To solve this technical problem, Chinese Patent Application No. is a kind of CN200810180616.6 noodle with flavoring filler
And its a kind of sandwich vermicelli of the disclosure of the invention of compound method, it is good in taste although this vermicelli nutrition is relatively abundanter,
This vermicelli are extruded from by sandwich composite noodle, and heart filling is sandwiched at the center of noodles, when with boiling vermicelli, heart filling
Layer and flour layer are easily washed open by water, cause heart filling layer and flour layer to separate, and breakage easily occur in vermicelli, so that heart filling incorporates
In water, scattering and disappearing for nutritional ingredient is caused.
The content of the invention
It is an object of the invention to provide a kind of processing technology of nutrition fine dried noodles, prevents sandwich vermicelli in boiling, sandwich
Layer separates with flour layer, causes nutritional ingredient to be scattered and disappeared.
To reach above-mentioned purpose, basic technology scheme of the invention is：
A kind of processing technology of nutrition fine dried noodles, including：With face, curing, conveying, tabletting, slitting and drying drying steps, and face step
Also have to prepare before rapid and be dehydrated sandwich step, also have between tableting step and slitting step and prick hole step, cut step and drying
There is sealing step between drying steps；
Preparing the sandwich step of dehydration includes material selection, material clean, material dehydration and material grinding, and material is ground in material grinding
Grind to be powdered；
Tabletting is：It is outer tube to take one section of siphunculus first, and through hole is opened up in outer tube, and the internal layer that is slidably connected in outer tube
Pipe, inner tube and outer tube are together inserted in dough, dough then is compressed into face band using monolithic rolling process, both first with rolling
Dough is directly compressed to face belt shape by roller, then with roll press face band repeatedly, face band is compressed into required thickness, tabletting
Afterwards, outer tube is located in the band of face；
Pricking hole is：It will prepare and be dehydrated that the powdered dehydration ground in sandwich step is sandwich to be circulated into injection needle, from outer tube
Inner tube is taken out, face band forms hollow structure, then makes injection needle through the through hole on face band and outer layer tube wall, by powder
Shape dehydration it is sandwich is expelled in outer tube so that it is powdered dehydration it is sandwich be expelled in the band of face, and if face take and form
Dry pin hole；
Cut and be：Outer tube is taken out from the band of face, powdered dehydration is sandwich to be stayed in the band of face, and face band is cut into some bodies；
Seal and be：The otch in bar body end face is sealed using dough, prevents from being dehydrated the sandwich leakage at the port at bar body both ends
Go out.
There is advantages below using the vermicelli made by above-mentioned technical proposal：1st, outer tube and inner tube are inserted into dough
In, after tableting processes, dough is pressed into face band, outer tube and inner tube quilt cover band parcel, by inner tube from outer tube
After middle taking-up, face band is formd hollow structure, then will be dehydrated it is sandwich be expelled in the band of face, by sealing, be dehydrated sandwich quilt
Face band parcel, forms integrative-structure, and unconventional that sandwich of layers and two layers of flour is laminated together, therefore this vermicelli is in boiling
During, it is not easy to be opened by broken off by water flush.It is not only delicious and nutritious and sandwich and noodles are eaten together.2nd, injection needle is not
To can only be dehydrated it is sandwich be expelled in the band of face, can also be taken in face and leave some pin holes, when boiling face, dehydration sandwich can pass through
Pin hole water swelling, soften, so that the sandwich water suction of dehydration is edible.3rd, dehydration is sandwich forms by dehydration, and on-liquid,
When vermicelli fracture, vermicelli will not be polluted, and be dehydrated it is sandwich be not easy corrupt and rotten, extend the shelf-life, be easy to
Preserve and transport for long-distance.
Further, and in the step of face, mix goo in flour, goo by glutinous rice flour, honey, syrup, melon and fruit glue,
One or more in cellulose and xanthans mix.Goo can increase the toughness of vermicelli, make noodles resistant to cook, boiling
When, it is sandwich to be not easy to burst in vermicelli.
Further, it is dehydrated sandwich including dehydrated vegetables, jerky and powdered seasonings.Vegetables and jerky are as sandwich, the meat or fish of dehydration
Element collocation, nutrition are uniform.
Further, and in the step of face, amount of water is the 28%-31% of flour weight, and water temperature is 20-25 degrees Celsius, and during face
Between 10-15min.Amount of water is the 28%-31% of flour weight, and in tabletting, dough viscosity is not too large and roll banding.Water temperature is
20-25 degrees Celsius, water temperature will not be too high, makes the protein denaturation in flour.Be 10-15min with the face time, fully ensured that and
Face duration, and will not also make protein in flour because and the heating denaturation of face overlong time.
Further, it is stirred, mixing speed 8-10r/min, cures using stirring at low speed method in maturation stage
Time is 15-25min, and curing temperature is 22-28 degrees Celsius.Stirring at low speed can accelerate the speed of curing, and prevent dough
Caking.
Further, the length of bar body is 25cm, and the length is edible optimum length, is fed suitable for people.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
A kind of processing technology of nutrition fine dried noodles, including A are prepared and are dehydrated sandwich, B and face, C curings, D conveyings, E tablettings, F bundles hole, G
Slitting, H sealings and I drying drying steps.
A includes material selection, material clean, material dehydration and material grinding, and material is ground to powder by material grinding
Shape.Material is Chinese cabbage and beef used by the present embodiment, picks out rotten, the yellow Chinese cabbage of leaf, then by washing, removing table
The soil in face, then add 0.05% -0.1% liquor potassic permanganate cleaning remove agricultural chemicals, and drain, dry dry dehydration is made
Chinese cabbage.First-class dried beef is chosen, it is standby by dried beef and dehydration Chinese cabbage grind into powder.
According to 10 in B：1 ratio adds flour and glutinous rice flour, stirring, adds water, amount of water is flour and glutinous rice flour gross weight
The 28%-31% of amount, water temperature is controlled at 20-25 degrees Celsius, and the face time is 10-15min.Glutinous rice flour is used in the present embodiment
As goo, honey, syrup, melon and fruit glue, cellulose and xanthans can also be used as goo.
Cured in C using the method for stirring at low speed, the speed for controlling puddler is 8-10r/min, the time of stirring
For 15-25min, the temperature of curing is 22-28 degrees centigrades, so that hydrone further penetrates into the inside of protein,
Dough more chewy after curing.
Dough is conveyed on tablet press machine after being cured in D.
Inner tube is nested into outer tube first in E, the tube wall of outer tube is provided with through hole, then by inner tube and outside
Layer pipe is together inserted in dough, and dough directly then is compressed into face belt shape with roll, then with roll press face band repeatedly, will
Face band is compressed into required thickness, and after tabletting, outer tube is located in the band of face, and face band wraps up outer tube.
It is circulated into the powdered dehydration prepared is sandwich in F in injection needle, inner tube, face band shape is taken out from outer tube
Into hollow structure, injection needle is then set to be dehydrated sandwich be expelled to by powdered through the through hole on face band and outer layer tube wall
In outer tube, it is expelled to so that powdered dehydration is sandwich in the band of face, and face takes and forms some pin holes.
Outer tube is taken out in G from the band of face, powdered dehydration is sandwich to be stayed in the band of face, and face band is cut into some 25cm length
Bar body.
The otch at bar body both ends is blocked using dough in H, prevents from being dehydrated sandwich being spilt at the port at bar body both ends.
Some bodies are placed in drying room in I and are dried into cladding face, packaging is then carried out and dispatches from the factory.
Above-described is only the preferred embodiment of the present invention, it is noted that for those skilled in the art,
Without departing from the inventive concept of the premise, several modifications and improvements can also be made, these should also be considered as the guarantor of the present invention
Scope is protected, these effects and practical applicability for implementing all without the influence present invention.The present invention omits the technology of description, shape
Shape, construction part are known technology.
Claims (6)
1. a kind of processing technology of nutrition fine dried noodles, including：With face, curing, conveying, tabletting, slitting and drying drying steps, it is special
Sign is：Also have to prepare before described and face step and be dehydrated sandwich step, also have between the tableting step and slitting step and prick
Hole step, there is sealing step between the slitting step and drying drying steps；
The sandwich step of dehydration for preparing is ground material including material selection, material clean, material dehydration and material grinding, material
Abrasive lapping is powdered；
The tabletting is：It is outer tube to take one section of siphunculus, and through hole is opened up in outer tube, and the internal layer that is slidably connected in outer tube
Pipe, inner tube and outer tube are together inserted in dough, dough then is compressed into face band using monolithic rolling process, after tabletting,
Outer tube is located in the band of face；
The bundle hole is：It will prepare and be dehydrated that the powdered dehydration ground in sandwich step is sandwich to be circulated into injection needle, from outer layer
Inner tube is taken out in pipe, then makes injection needle through the through hole on face band and outer layer tube wall, by the powdered sandwich injection of dehydration
Into outer tube；
The slitting is：Outer tube is taken out from the band of face, and face band is cut into some bodies；
The sealing is：The otch in bar body end face is sealed using dough.
A kind of 2. processing technology of nutrition fine dried noodles according to claim 1, it is characterised in that：In described and face step,
Mix goo in flour, the goo by one kind in glutinous rice flour, honey, syrup, melon and fruit glue, cellulose and xanthans or
It is several to mix.
A kind of 3. processing technology of nutrition fine dried noodles according to claim 2, it is characterised in that：The dehydration is sandwich including de-
Water vegetables, jerky and powdered seasonings.
A kind of 4. processing technology of nutrition fine dried noodles according to claim 3, it is characterised in that：In described and face step, add
Water is the 28%-31% of flour weight, and water temperature is 20-25 degrees Celsius, and face time 10-15min.
A kind of 5. processing technology of nutrition fine dried noodles according to claim 4, it is characterised in that：Used in the maturation stage
Stirring at low speed method is stirred, mixing speed 8-10r/min, curing time 15-25min, and curing temperature is that 22-28 is Celsius
Degree.
A kind of 6. processing technology of nutrition fine dried noodles according to claim 5, it is characterised in that：The length of the bar body is
25cm。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710633495.5A CN107439941A (en) | 2017-07-28 | 2017-07-28 | A kind of processing technology of nutrition fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710633495.5A CN107439941A (en) | 2017-07-28 | 2017-07-28 | A kind of processing technology of nutrition fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107439941A true CN107439941A (en) | 2017-12-08 |
Family
ID=60489621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710633495.5A Pending CN107439941A (en) | 2017-07-28 | 2017-07-28 | A kind of processing technology of nutrition fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107439941A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425722A (en) * | 2020-10-30 | 2021-03-02 | 金华翡翠茶业有限公司 | Matcha buckwheat noodles and preparation method thereof |
| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
| CN114424813A (en) * | 2022-01-05 | 2022-05-03 | 东台市新天面粉厂 | Multi-flavor sandwich noodles and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4219570C1 (en) * | 1992-06-15 | 1993-06-03 | Anja 7853 Steinen De Huettlin | Hard dough tubes - have wall openings for an inner inserted food material to be worked at the same time |
| CN101194687A (en) * | 2007-11-02 | 2008-06-11 | 张进安 | Noodle with stuffing |
| CN101874581A (en) * | 2009-04-28 | 2010-11-03 | 杨洪 | Color noodles with stuffing |
| CN105380103A (en) * | 2015-12-01 | 2016-03-09 | 李少卫 | Novel interlayer fine dried noodles and processing method thereof |
| CN106578913A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Preparation method for hollow noodle |
| CN206314491U (en) * | 2016-12-27 | 2017-07-11 | 广东康力食品有限公司 | A kind of extruder for being used to produce macaroni |
-
2017
- 2017-07-28 CN CN201710633495.5A patent/CN107439941A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4219570C1 (en) * | 1992-06-15 | 1993-06-03 | Anja 7853 Steinen De Huettlin | Hard dough tubes - have wall openings for an inner inserted food material to be worked at the same time |
| CN101194687A (en) * | 2007-11-02 | 2008-06-11 | 张进安 | Noodle with stuffing |
| CN101874581A (en) * | 2009-04-28 | 2010-11-03 | 杨洪 | Color noodles with stuffing |
| CN105380103A (en) * | 2015-12-01 | 2016-03-09 | 李少卫 | Novel interlayer fine dried noodles and processing method thereof |
| CN106578913A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Preparation method for hollow noodle |
| CN206314491U (en) * | 2016-12-27 | 2017-07-11 | 广东康力食品有限公司 | A kind of extruder for being used to produce macaroni |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425722A (en) * | 2020-10-30 | 2021-03-02 | 金华翡翠茶业有限公司 | Matcha buckwheat noodles and preparation method thereof |
| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
| CN114424813A (en) * | 2022-01-05 | 2022-05-03 | 东台市新天面粉厂 | Multi-flavor sandwich noodles and preparation method thereof |
| CN114424813B (en) * | 2022-01-05 | 2023-11-10 | 东台市新天面粉厂 | Multi-taste sandwich noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107439941A (en) | A kind of processing technology of nutrition fine dried noodles | |
| CN106070501A (en) | A kind of precious mushroom moon cake and preparation method thereof | |
| CN101091516A (en) | Method for preparing instant pieces of rice cake | |
| CN101147556B (en) | Technology for processing meat flavor lotus root cake | |
| CN102488157A (en) | Conveniently seasoned lotus seed and preparation method thereof | |
| CN104286749A (en) | Dried hawthorn processing production line | |
| CN105166780A (en) | Carrot and potato cake production method | |
| CN105380112A (en) | Oatmeal seasoning packet | |
| CN102894307A (en) | Preparation method of low-salt white dried turnip pickle | |
| CN106333302A (en) | Preparation method of dried, low-salt white radish pickle | |
| CN104886500A (en) | A production method of sweet potato shrimp pieces | |
| CN105707276A (en) | Production method of beef-taste bean products | |
| CN101627816B (en) | Subsequent improvement on flavor endowing process method for konjak food and food thereof | |
| CN104256671A (en) | Ultrathin crispy dried meat product and manufacturing method thereof | |
| CN104336521A (en) | Puffed peas rich in iron and zinc | |
| CN105876704A (en) | Pickling processing method for assorted radish slices | |
| CN107183604A (en) | A kind of dried bamboo shoots processing method | |
| CN102283389A (en) | Mechanized production method for convenient instant meat swallow shreds | |
| CN105166781A (en) | Making technology of potato chips with taste of apples | |
| CN109480160A (en) | A kind of production method of generation meal type taro solid beverage | |
| CN105410299A (en) | Purple sweet potato shortbread and processing method thereof | |
| CN109497387A (en) | A kind of production method of the compound Rice & peanut milk brewed powder of taro | |
| CN105614339A (en) | Dried radish production method | |
| CN109480239A (en) | A kind of production method of the compound pueraria lobata brewed powder of taro | |
| CN104187768B (en) | Uniform production of egg roll with dried meat floss filled by dried meat floss |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171208 |