CN107581487A - A kind of preparation technology of dried noodle skin - Google Patents
A kind of preparation technology of dried noodle skin Download PDFInfo
- Publication number
- CN107581487A CN107581487A CN201711040218.XA CN201711040218A CN107581487A CN 107581487 A CN107581487 A CN 107581487A CN 201711040218 A CN201711040218 A CN 201711040218A CN 107581487 A CN107581487 A CN 107581487A
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- CN
- China
- Prior art keywords
- musculus cutaneus
- noodle skin
- dried noodle
- buckwheat
- wheat flour
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- 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.)
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Abstract
The invention discloses a kind of preparation technology of dried noodle skin, concrete technology step are as follows：Step 1：Take appropriate wheat flour and buckwheat to be well mixed, add pure water, be mixing uniformly to form face water；Step 2：Dusty yeast is added in face water in step 1, stir 3~5h of after fermentation, is processed into musculus cutaneus；Step 3：The musculus cutaneus processed in step 2 is placed in the cool environment of ventilation, drying makes its surface micro- dry；Step 4：Microwave drying to water content is not more than 15%, that is, obtains semi-finished product dried noodle skin；Step 5：Radiation sterilization, pack, is vacuumized, and is sealed, that is, is completed the preparation of dried noodle skin.A kind of preparation technology of dried noodle skin of the present invention, by the way that buckwheat and wheat flour are mixed with into musculus cutaneus, the nutrition of musculus cutaneus is added, while is shone by the moon, microwave drying, sterilization, pack, vacuumize, seal, musculus cutaneus is prepared into dried noodle skin, increases the shelf-life of musculus cutaneus, and eating mouth feel is not influenceed, instant is simple.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of preparation technology of dried noodle skin.
Background technology
Musculus cutaneus is a kind of a kind of food that musculus cutaneus is processed into based on wheaten starch, is Shaanxi one with famous traditional small
Eat, there is somersault, softness, icy, vinegar-pepper tasty, suitable for four seasons feature, its musculus cutaneus sorting is superior, and technique is rigorous, and seasoning is said
Study carefully, when eating, be cut into wide, fine strip shape or sheet, be subject to seasoning i.e. edible.
The musculus cutaneus whole nation is famous, but because musculus cutaneus processing technology is complicated, the shelf-life is short, musculus cutaneus long-distance transport inconvenience, typically all
It is now to do now to sell, or vacuum packaging, this allows for musculus cutaneus sale by serious influence, therefore the shelf-life for increasing musculus cutaneus is
One urgent problem.
The content of the invention
It is an object of the invention to provide a kind of preparation technology of dried noodle skin, it is short to solve the existing musculus cutaneus shelf-life, is not easy to
The problem of sale.
The technical solution adopted in the present invention is a kind of preparation technology of dried noodle skin, and concrete technology step is as follows：
Step 1：Take appropriate wheat flour and buckwheat to be well mixed, add pure water, stirring makes wheat flour be filled with buckwheat
Divide dissolving, forming face water；
Step 2：Dusty yeast is added in face water in step 1, stirring is uniformly dissolved dusty yeast, and ferment 3~5h, passes through
Musculus cutaneus is machined to musculus cutaneus；
Step 3：The musculus cutaneus processed in step 2 is placed in the shady and cool environment of ventilation, drying makes its surface micro- dry；
Step 4：The musculus cutaneus slitting or piece that step 3 is dried, microwave drying to water content obtain half no more than 15%
Finished product dried noodle skin；
Step 5：The semi-finished product dried noodle skin obtained in step 4 is subjected to radiation sterilization, pack, is vacuumized, is sealed, that is, complete
The preparation of dried noodle skin.
The mass ratio of wheat flour and buckwheat is 1~1.5 in step 1:1.
The mass ratio of the mixture and water of wheat flour and buckwheat is 1 in step 1:1
The mass ratio of face water and dusty yeast is 90~100 in step 2：1.
The temperature dried in step 3 is 15~25 DEG C,
It is 1~2h that the time is dried in step 3.
The invention has the advantages that a kind of preparation technology of dried noodle skin, by the way that buckwheat and wheat flour are mixed with
Musculus cutaneus, the nutrition of musculus cutaneus is added, while shone by the moon, microwave drying, sterilization, pack, vacuumized, seal, be prepared by musculus cutaneus
Into dried noodle skin, the shelf-life of musculus cutaneus is increased, and does not influence eating mouth feel, instant is simple.
Embodiment
With reference to embodiment, the present invention is described in detail.
A kind of preparation technology of dried noodle skin of the present invention, concrete technology step are as follows：
Step 1：Take appropriate wheat flour and buckwheat to be well mixed, add pure water, stirring makes wheat flour be filled with buckwheat
Divide dissolving, forming face water；
Step 2：Dusty yeast is added in face water in step 1, stirring is uniformly dissolved dusty yeast, and ferment 3~5h, passes through
Musculus cutaneus is machined to musculus cutaneus；
Step 3：The musculus cutaneus processed in step 2 is placed in the shady and cool environment of ventilation, drying makes its surface micro- dry；
Step 4：The musculus cutaneus slitting or piece that step 3 is dried, microwave drying to water content obtain half no more than 15%
Finished product dried noodle skin；
Step 5：The semi-finished product dried noodle skin obtained in step 4 is subjected to radiation sterilization, pack, is vacuumized, is sealed, that is, complete
The preparation of dried noodle skin.
The mass ratio of wheat flour and buckwheat is 1~1.5 in step 1:1.
The mass ratio of the mixture and water of wheat flour and buckwheat is 1 in step 1:1.
The mass ratio of face water and dusty yeast is 90~100 in step 2：1.
The temperature dried in step 3 is 15~25 DEG C,
It is 1~2h that the time is dried in step 3.
The eating method of dried noodle skin as prepared by above-mentioned process is：Dried noodle skin boiling water is soaked into 2~3min, added after draining the water
Upper seasoning is edible.
Embodiment 1
A kind of preparation technology of dried noodle skin of the present invention, concrete technology step are as follows：
Step 1：It is 1 to take the mass ratio of wheat flour and buckwheat:1, wheat flour and buckwheat are well mixed, add with it is small
The mixture quality of flour and buckwheat ratio is 1:1 pure water, stirring make wheat flour fully be dissolved with buckwheat, forming face
Water；
Step 2：Using the mass ratio of face water and dusty yeast as 90 in face water in step 1：1 ratio adds dusty yeast,
Stirring is uniformly dissolved dusty yeast, and fermented 3h, and musculus cutaneus is machined to by musculus cutaneus；
Step 3：The musculus cutaneus processed in step 2 is placed in the ventilation cool environment that temperature is 15 DEG C, drying 1h makes
Its surface is micro- dry；
Step 4：The musculus cutaneus that step 3 is dried is cut or piece, microwave drying to water content are 15%, that is, obtains semi-finished product
Dried noodle skin；
Step 5：The semi-finished product dried noodle skin obtained in step 4 is subjected to radiation sterilization, pack, is vacuumized, is sealed, that is, complete
The preparation of dried noodle skin.
The eating method of dried noodle skin as prepared by above-mentioned process is：Dried noodle skin boiling water is soaked into 2min, added after draining the water
Seasoning is edible.
Embodiment 2
Step 1：It is 1.2 to take the mass ratio of wheat flour and buckwheat:1, wheat flour and buckwheat are well mixed, add with
The mixture quality of wheat flour and buckwheat ratio is 1:1 pure water, stirring make wheat flour fully be dissolved with buckwheat, forming face
Water；
Step 2：Using the mass ratio of face water and dusty yeast as 95 in face water in step 1：1 ratio adds dusty yeast,
Stirring is uniformly dissolved dusty yeast, and fermented 4h, and musculus cutaneus is machined to by musculus cutaneus；
Step 3：The musculus cutaneus processed in step 2 is placed in the ventilation cool environment that temperature is 20 DEG C, dries 1.5h
Make its surface micro- dry；
Step 4：The musculus cutaneus that step 3 is dried is cut or piece, microwave drying to water content are 14%, that is, obtains semi-finished product
Dried noodle skin；
Step 5：The semi-finished product dried noodle skin obtained in step 4 is subjected to radiation sterilization, pack, is vacuumized, is sealed, that is, complete
The preparation of dried noodle skin.
The eating method of dried noodle skin as prepared by above-mentioned process is：Dried noodle skin boiling water is soaked into 2.5min, added after draining the water
Upper seasoning is edible.
Embodiment 3
Step 1：It is 1.5 to take the mass ratio of wheat flour and buckwheat:1, wheat flour and buckwheat are well mixed, add with
The mixture quality of wheat flour and buckwheat ratio is 1:1 pure water, stirring make wheat flour fully be dissolved with buckwheat, forming face
Water；
Step 2：Using the mass ratio of face water and dusty yeast as 100 in face water in step 1：1 ratio adds dusty yeast,
Stirring is uniformly dissolved dusty yeast, and fermented 5h, and musculus cutaneus is machined to by musculus cutaneus；
Step 3：The musculus cutaneus processed in step 2 is placed in the ventilation cool environment that temperature is 25 DEG C, drying 2h makes
Its surface is micro- dry；
Step 4：The musculus cutaneus that step 3 is dried is cut or piece, microwave drying to water content are 13%, that is, obtains semi-finished product
Dried noodle skin；
Step 5：The semi-finished product dried noodle skin obtained in step 4 is subjected to radiation sterilization, pack, is vacuumized, is sealed, that is, complete
The preparation of dried noodle skin.
The eating method of dried noodle skin as prepared by above-mentioned process is：Dried noodle skin boiling water is soaked into 3min, added after draining the water
Seasoning is edible.
Claims (5)
1. a kind of preparation technology of dried noodle skin, it is characterised in that concrete technology step is as follows：
Step 1：Take appropriate wheat flour and buckwheat to be well mixed, add pure water, stirring makes wheat flour fully molten with buckwheat
Solution, forming face water；
Step 2：Dusty yeast is added in face water in step 1, stirring is uniformly dissolved dusty yeast, and ferment 3~5h, passes through musculus cutaneus
It is machined to musculus cutaneus；
Step 3：The musculus cutaneus processed in step 2 is placed in the shady and cool environment of ventilation, drying makes its surface micro- dry；
Step 4：The musculus cutaneus that step 3 is dried is cut or piece, microwave drying to water content are not more than 15%, that is, obtain semi-finished product
Dried noodle skin；
Step 5：The semi-finished product dried noodle skin obtained in step 4 is subjected to radiation sterilization, pack, is vacuumized, is sealed, that is, complete dry
The preparation of musculus cutaneus.
A kind of 2. preparation technology of dried noodle skin according to claim 1, it is characterised in that wheat flour in described step 1
Mass ratio with buckwheat is 1~1.5:1.
A kind of 3. preparation technology of dried noodle skin according to claim 1, it is characterised in that wheat flour in described step 1
It is 1 with the mixture of buckwheat and the mass ratio of water:1.
A kind of 4. preparation technology of dried noodle skin according to claim 1, it is characterised in that in described step 2 face water with
The mass ratio of dusty yeast is 90~100：1.
5. the preparation technology of a kind of dried noodle skin according to claim 1, it is characterised in that dried in described step 3
Temperature is 15~25 DEG C, and the drying time is 1~2h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711040218.XA CN107581487A (en) | 2017-10-31 | 2017-10-31 | A kind of preparation technology of dried noodle skin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711040218.XA CN107581487A (en) | 2017-10-31 | 2017-10-31 | A kind of preparation technology of dried noodle skin |
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| CN107581487A true CN107581487A (en) | 2018-01-16 |
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| CN201711040218.XA Pending CN107581487A (en) | 2017-10-31 | 2017-10-31 | A kind of preparation technology of dried noodle skin |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783408A (en) * | 2018-06-19 | 2018-11-13 | 三原兴邦油品有限公司 | A kind of buckwheat rolled dough wrapping and preparation method thereof |
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| CN1123621A (en) * | 1994-11-25 | 1996-06-05 | 张笋 | Producing method for instant sheet jelly made from rice, wheat or bean starch |
| CN1196190A (en) * | 1997-04-13 | 1998-10-21 | 李金明 | Convenient flour sheets and its manufacturing technology, equipment |
| CN105010998A (en) * | 2015-07-31 | 2015-11-04 | 河南松山面业股份有限公司 | Fresh uncooked noodles and preparation method thereof |
| CN105231259A (en) * | 2015-08-28 | 2016-01-13 | 李锋周 | Steamed buckwheat cold noodles and making method thereof |
| CN105942173A (en) * | 2016-05-05 | 2016-09-21 | 齐意涵 | Preserving and processing method of dough skins |
| CN106562204A (en) * | 2016-11-15 | 2017-04-19 | 河南洁宝节能科技有限公司 | Method for processing pasta products by microwave drying |
| CN106722520A (en) * | 2016-12-19 | 2017-05-31 | 蚌埠鲲鹏食品饮料有限公司 | A kind of dried noodle skin containing konjaku nutritional ingredient |
| CN106962782A (en) * | 2017-03-23 | 2017-07-21 | 淮南宜生食品有限公司 | A kind of high muscle brightens no added convenient flour sheets and quick preparation technology |
-
2017
- 2017-10-31 CN CN201711040218.XA patent/CN107581487A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123621A (en) * | 1994-11-25 | 1996-06-05 | 张笋 | Producing method for instant sheet jelly made from rice, wheat or bean starch |
| CN1196190A (en) * | 1997-04-13 | 1998-10-21 | 李金明 | Convenient flour sheets and its manufacturing technology, equipment |
| CN105010998A (en) * | 2015-07-31 | 2015-11-04 | 河南松山面业股份有限公司 | Fresh uncooked noodles and preparation method thereof |
| CN105231259A (en) * | 2015-08-28 | 2016-01-13 | 李锋周 | Steamed buckwheat cold noodles and making method thereof |
| CN105942173A (en) * | 2016-05-05 | 2016-09-21 | 齐意涵 | Preserving and processing method of dough skins |
| CN106562204A (en) * | 2016-11-15 | 2017-04-19 | 河南洁宝节能科技有限公司 | Method for processing pasta products by microwave drying |
| CN106722520A (en) * | 2016-12-19 | 2017-05-31 | 蚌埠鲲鹏食品饮料有限公司 | A kind of dried noodle skin containing konjaku nutritional ingredient |
| CN106962782A (en) * | 2017-03-23 | 2017-07-21 | 淮南宜生食品有限公司 | A kind of high muscle brightens no added convenient flour sheets and quick preparation technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783408A (en) * | 2018-06-19 | 2018-11-13 | 三原兴邦油品有限公司 | A kind of buckwheat rolled dough wrapping and preparation method thereof |
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Application publication date: 20180116 |
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