CN108208578A - Fried Noodle and its processing method - Google Patents
Fried Noodle and its processing method Download PDFInfo
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- CN108208578A CN108208578A CN201810095652.6A CN201810095652A CN108208578A CN 108208578 A CN108208578 A CN 108208578A CN 201810095652 A CN201810095652 A CN 201810095652A CN 108208578 A CN108208578 A CN 108208578A
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- 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
- A23L7/113—Parboiled or instant pasta
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The invention discloses a kind of processing methods of fried Noodle, and edible salt, composite phosphate, emulsifier, thickener, soluble soybean polysaccharide uniform dissolution first are obtained knead dough water in meta-alkalescence soft water；Knead dough is added to water in edible powder again and is stirred under vacuum, dough is made；Using compound calender by 1 compound obtained face band of dough, and opposite band carries out maturation process；Roll in input calender, obtain musculus cutaneus, then using cutter by musculus cutaneus chopping, one-step forming at the beginning of being embossed through baffle；Noodles after molding, which are attached on transmission net band, enters segmented steam box；Fried dehydration in oil cauldron is put into after noodles drawn and quantitative cut-out after boiling, obtains frying surface block, wherein, noodles frying mode is divided to two sections of progress of high temperature after first low temperature.The present invention makes the smooth good toughness of made fried Noodle mouthfeel Q bullets, the new thinking and direction that the development for Flour product industry provides have a vast market prospect and market efficiency by optimizing raw material formula and processing method.
Description
Technical field
The present invention relates to noodle food technical fields, specifically provide a kind of fried Noodle and its processing method.
Background technology
Noodle (Japanese:うどん；English:Udon is written as in japanese character:Wen Tun), in China's Mainland and Hongkong and Macro
Area is also referred to as Noodle.Noodle is most one of noodles of Han nationality's characteristic, and the buckwheat flour, green tea face with Japan simultaneously claim day
This three big noodle, is the indispensable leading role in Japanese cuisine shop.For its mouthfeel between section and rice flour, mouthfeel is partially soft, then matches
On the soup stock modulated meticulously, just into the wheaten food of delicious.It is that salt and water are mixed into the white being fabricated in flour relatively slightly (directly
4 millimeters~6 millimeters of diameter) noodles.Winter addition hot soup, summer then cool edible.Cool Noodle can be dipped in and is called " face condiment
The dense material juice of juice " is eaten.
The characteristics of Noodle, has：Noodles are thick, color is white, the soft glutinous Q bullets of mouthfeel.Current Noodle fried on the market, uses biography
The production method of system fried instant noodle, products made thereby color is dark yellow, rough surface, mouthfeel is fluffy, smoothness is poor, toughness is weak.It is main
The problem is wanted to be：(1) material quality is bad, and product color is poor, relatively thick thicker, the conventional method boiling of smoothness not enough (2) noodles, paste
Change uneven, rehydration is fluffy compared with the Noodle mouthfeel that slow (3) traditional frying technological process makes, and foaming characteristic is serious, viscous waxy to be difficult to body
It is existing.
Invention content
In order to overcome drawbacks described above, the present invention provides a kind of fried Noodle and its processing method, processing method letters
Single, safe operation, and there is excellent rehydration performance through Noodle fried made from the processing method, the soft glutinous Q bullets of mouthfeel have
Toughness, it is convenient, and long shelf-life.
The present invention in order to solve its technical problem used by technical solution be：
A kind of processing method of frying Noodle, including following procedure of processing：
Step 1, first by edible salt, composite phosphate, emulsifier, thickener, soluble soybean polysaccharide uniform dissolution in water
Temperature is in 15~25 DEG C of meta-alkalescence soft water, obtains knead dough water；The knead dough is added to water in edible powder again, is added
Mass ratio be (0.35~0.40)：1,10~15 are stirred under vacuum under the pressure of -60~-80kpa using vacuum dough mixing machine
Minute, dough is made；
Wherein, the edible powder includes flour, starch, Gluten and dietary fiber, and the flour material is selected from Australia
One kind in the middle gluten wheat of continent is calculated on the basis of the total weight of the edible powder：The edible powder is by 10%~40%
Starch, 1%~10% dietary fiber, 1~5% Gluten and surplus flour mixing composition；The edible salt phase
Additive amount to the edible powder total weight is 2%~6%, the relatively described edible powder total weight of the composite phosphate
Additive amount is 0.2%~0.5%, and the additive amount of the relatively described edible powder total weight of the emulsifier is 0.1%~0.5%,
The additive amount of the relatively described edible powder total weight of the thickener is 0.1%~0.3%, and the soluble soybean polysaccharide is opposite
The additive amount of the edible powder total weight is 0.5~5%；
Step 2,1 compound obtained face band is carried out, and to institute by after dough forming described in step 1 using compound calender
It obtains face band and carries out maturation process, the curing time is 15~30 minutes；
Step 3,5~10 calenderings will be carried out in the input calender of the face band after maturation process, obtain thickness be 1.2mm~
The musculus cutaneus of 1.4mm, then using cutter by musculus cutaneus chopping, one-step forming at the beginning of being embossed through baffle；
Step 4, noodles after molding, which are attached on transmission net band, enters segmented steam box:The segmented steam box first segment
In be passed through 120~160 DEG C of dry saturated steam, noodles boiling at this stage 1~3 minute is preliminary to be gelatinized, and solidifying and setting；Described point
Segmentation steam box second segment is heating water tank, and the hot water pH value of the sink is 5~6, and water temperature is 90~100 DEG C, and noodles are cured
After immerse in the heating water tank and cook 10~120 seconds, carry out water suction gelatinization；It is passed through 120 in the segmented steam box third section~
Noodles boiling at this stage after 160 DEG C of dry saturated steam, fully gelatinization 2~8 minutes, carries out preliminary hydro-extraction, and after noodles boiling
Moisture control (under the premise of ensureing that noodles are fully gelatinized, reduces moisture in noodles to the greatest extent, avoids excessively 28~32%
Swollen hair promotes noodles toughness)；
Step 5, fried dehydration in oil cauldron is put into after the noodles drawn after the boiling and quantitative cut-out, obtained fried
Face block, wherein, noodles frying mode is divided to two sections of progress of high temperature after first low temperature；
Step 6, the frying surface block is subjected to hot wind oil removing, obtains fried Noodle semi-finished product after cooling；
Step 7, the fried Noodle semi-finished product after cooling and dispensing vegetables packet, flavor pack are put into fiber drum, sealed
Mouth plastic packaging, which is placed under room temperature, to be stored, and obtains fried Noodle finished product.
As a further improvement on the present invention, the flour select protein content >=8.0%, wet gluten content >=
24.0%th, water absorption rate be 60~66%, silty stabilization time >=10.0min, ductility >=120mm, anti-tensile be 300~
Muscle in Australia that 700B.U, Falling Number >=250s, total plate count are l000/below g, heat-resisting bacterium number is 100/below g
Wheat flour, the starch are selected from least one of tapioca, potato starch, acetate starch, hydroxypropul starch.
As a further improvement on the present invention, the preferred tertiary sodium phosphate of the composite phosphate, sodium pyrophosphate, and do not contain alkali
Property acidity regulator；At least one of the preferred soybean lecithin of the emulsifier, monoglyceride；The preferred guar gum of the thickener,
At least one of xanthans, sodium alginate；.
As a further improvement on the present invention, in the step 4, the hot water pH value in the heating water tank passes through malic acid
It is adjusted.
As a further improvement on the present invention, in the step 4, the moisture after noodles boiling is 28~32%.
As a further improvement on the present invention, in the step 5, the noodles frying mode is first low temperature, rear high temperature two
Section is fried, and wherein low temperature is 100~120 DEG C of fryings 0.5~5.5 minute, and high temperature is 130~160 DEG C of fryings 0.5~5.5 minute.
The present invention also provides a kind of fried Noodle, are prepared using the processing method of above-mentioned fried Noodle.
As a further improvement on the present invention,
The beneficial effects of the invention are as follows：
(1) one kind of wheat powder raw material of the present invention in the middle gluten wheat of Australia, this wheat flour have outstanding
Extension property and Effect On Gelatinization Characteristics, and then for fried Noodle there is the mouthfeel of soft glutinous Q bullets to provide the foundation guarantee.
(2) starch additive amount is 10~40% in inventive formulation, to promote the smooth and soft glutinous sense of noodles.
(3) present invention is added to 1~10% dietary fiber when making raw noodles, in noodles boiling and frying
Gap is formed, noodles internal steam is enable smoothly to escape, is effectively improved blistering.
(4) present invention is added to 0.5~5% soluble soybean polysaccharide, polysaccharide molecule is attached to when making raw noodles
Around starch granules, starch granules and its extract friction can be obstructed, inhibits the adhesion of grume substance and starch granules.It can
Dispersibility during improving wide face boiling, and surface starch paste is into film strength when reducing noodles boiling, in favor of the ease of hot-air
Go out.
(5) knead dough of the present invention is stirred using negative pressure of vacuum (- 60~-80kpa), the dough stirred in this way, is inhaled
Water rate higher, air residual is less in dough, and mouthfeel consolidation elasticity is good.
(6) the made raw noodles of the present invention carry out gelatinization sizing after chopping is molded under specific cooking schedule.Its
Committed step has：1. raw noodles first steam 1~3 minute in high fever dry saturated steam environment, the moisture contained in itself using noodles
Carry out gelatinization sizing.2. steamed noodles are attached on transmission net band enters sink boiling together, water temperature is 90~100 in sink
DEG C, pH value be 5~6.The time that noodles are cooked through water-carrying groove is 10~120 seconds.3. the noodles after cooking pass through high-pressure dry steam
Continue to steam, and remove moisture extra in noodles.Its final moisture content is 28~32%.
It is using the advantages of above-mentioned (6) this digesting technoloy：It is boiled again 1. noodles first steam.It first steams noodles can be cured and determine
Type, to ensure that face silk has good dispersibility in follow-up boiled process, prevents adhesion.It boils again, is that noodles is allowed fully to be gelatinized,
So as to make final products mouthfeel soft glutinous smooth.2. highly acid or alkaline water can destroy gluten structure, with the boiling that pH value is 5~6
Face can reduce leachable, and noodles surface is smooth, and mouthfeel is more smooth.3. the noodles after boiling are steamed again with dry saturated steam, be for
The excessive moisture in noodles surface is removed, makes the inside and outside water tariff collection consistent.And the reduction of moisture can shrink noodles, noodles are more
Consolidation, the noodles made in this way when follow-up fried will not excessively swollen hair, maintain the toughness of noodles.
(7) present invention is using two sections of fried drying technologies, first in 100~120 DEG C of relatively low temperature after noodles boiling
Lower fried 0.5~5.5 minute, after fried 0.5~5.5 minute at a temperature of 130~160 DEG C.Using the excellent of this processing technology
Point is：Noodles heat absorption is slower at a lower temperature, and body heating in face is uniform, and moisture transpiration reaction mitigates, and inside and outside moisture dissipates
Stall rate is consistent.Avoid noodles are excessively swollen from initiating bubble.It treats moisture transpiration to a certain extent, frying can be shortened using high temperature frying
Time promotes production capacity.
In short, the present invention makes the smooth toughness of made fried Noodle mouthfeel Q bullets by optimizing raw material formula and processing method
New thinking and direction good, that the development for Flour product industry provides, have a vast market prospect and market efficiency.
Specific embodiment
The present invention is described in further details with reference to specific embodiment, but the present invention is not restricted to these implement
Example.
The invention discloses a kind of processing method of fried Noodle, through Noodle fried made from this processing method, mouth
Feel soft glutinous smooth flexible, color and luster is bright in vain.Study carefully it and realize reason, essentially consist in processing method of the present invention to the frying Noodle
Innovation is optimized, and combination is optimized to its composition of raw materials, is described as follows：
First, processing method using the present invention prepares fried Noodle
Examples 1 to 3 and reference example 1~3 respectively according to the composition of raw materials and technological parameter shown in table 1, and according to
It is prepared by following steps 1~steps 7：
Step 1, suitable edible salt, composite phosphate, emulsifier, thickener, soybean polyoses are first dissolved in water temperature
In 15~25 DEG C of meta-alkalescence soft water, to be uniformly dissolved, knead dough water is obtained；Gained knead dough is added to suitable food with water again
With in powder, 10~15min is stirred using vacuum dough mixing machine, dough is made；Wherein, the edible powder mainly include flour,
Gluten, starch, dietary crude fiber, and the flour is one kind in Australian Medium gluten wheat powder；
In Examples 1 to 3, the preparation formula of the edible powder is：On the basis of the total weight of the edible powder
It calculates, the edible powder is by 10~40% starch, 1~10% dietary fiber, 1~5% Gluten and surplus
Flour mixing composition, wherein the flour selects protein content >=8.0%, wet gluten content >=24.0%, water absorption rate 60
~66%, silty stabilization time >=10.0min, ductility >=120mm, anti-tensile for 300~700B.U, Falling Number >=
Australia medium-strength wheat flour that 250s, total plate count are l000/below g, heat-resisting bacterium number is 100/below g, the starch choosing
From at least one of tapioca, potato starch, acetate starch, hydroxypropul starch.
Table 1：Unit：(weight percentage)
The preparation formula of knead dough water is：The adding proportion of the knead dough water and the edible powder is (0.35
~0.40)：1, and counted using the total weight of the edible powder as 100 parts, the relatively described edible powder total weight of the edible salt
Additive amount be 4%~6%；The additive amount of the relatively described edible powder total weight of the composite phosphate for 0.2%~
0.5%, the preferred tertiary sodium phosphate of the composite phosphate, sodium pyrophosphate, and do not contain the alkaline acidity adjustment such as potassium carbonate, sodium carbonate
Agent；The additive amount of the relatively described edible powder total weight of the emulsifier is 0.1%~0.5%, and the emulsifier is preferably big
At least one of Fabaceous Lecithin, monoglyceride；The additive amount of the relatively described edible powder total weight of the thickener for 0.1%~
0.3%, and at least one of the preferred guar gum of the thickener, xanthans, sodium alginate；Particularly in the knead dough water
Need the soluble soybean polysaccharide of addition 0.5~5%.
Step 2,1 compound obtained face band is carried out to the dough of 1 gained of above-mentioned steps using compound calender.It is wherein compound
The number of calendering must not exceed 1 time, to reduce the air content retained in the band of face.And maturation process is carried out to gained face band, it is ripe
It is 15~30 minutes to change the time；
Step 3, will face band after curing put into calender in carry out 5~10 times calendering, obtain thickness be 1.2mm~
The musculus cutaneus of 1.4mm, then using cutter by musculus cutaneus chopping, one-step forming at the beginning of being embossed through baffle；
Step 4, noodles after molding, which are attached on transmission net band, enters segmented steam box.The segmented steam box first segment
In be passed through 120~160 DEG C of dry saturated steam, noodles are tentatively gelatinized at this stage, and solidifying and setting, which is 1~3
Minute；The segmented steam box second segment is heating water tank, and fully water suction gelatinization in hot water storgae is immersed after noodles are cured.And institute
It is 5~6 to state the water quality pH value that sink uses, and water temperature is 90~100 DEG C, and brew time is 10~120 seconds to noodles in the sink；Institute
It states and 120~160 DEG C of dry saturated steam is passed through in segmented steam box third section, which is 2~8 minutes, is fully gelatinized
Noodles afterwards carry out preliminary hydro-extraction in this stage, and moisture is 28~32% after ensureing noodles boiling.
Step 5, the noodles after above-mentioned boiling are stretched through appropriate, and fried dehydration in oil cauldron is put into after quantitative cut-out.It is described
Frying technological process is divided to two sections of progress of high temperature after first low temperature, and wherein low temperature is 100~120 DEG C of fryings 0.5~5.5 minute, high temperature 130
~160 DEG C of fryings 0.5~5.5 minute.
Step 6, fried face block carries out hot wind oil removing, obtains fried Noodle semi-finished product after cooling；
Step 7, the fried dispensings such as Noodle semi-finished product and vegetables packet, flavor pack after cooling are put into fiber drum, sealed
Mouth plastic packaging, which is placed under room temperature, to be stored, and obtains fried Noodle finished product.
The one kind of wheat powder raw material of the present invention in the triticum aestivum of Australia, this wheat flour have outstanding extension
Performance and Effect On Gelatinization Characteristics, and then for fried Noodle there is the mouthfeel of soft glutinous Q bullets to provide the foundation guarantee.
Starch additive amount is 10~40% in inventive formulation, to promote the smooth and soft glutinous sense of noodles.
The present invention is added to 1~10% dietary fiber when making raw noodles, is formed in noodles boiling and frying
Gap enables noodles internal steam smoothly to escape, and is effectively improved blistering.
The present invention is added to 0.5~5% soluble soybean polysaccharide when making raw noodles, and polysaccharide molecule is attached to shallow lake
Around powder particles, starch granules and its extract friction can be obstructed, inhibits the adhesion of grume substance and starch granules.It can be with
Dispersibility when improving wide face boiling, and surface starch paste is into film strength when reducing noodles boiling, in favor of the effusion of hot-air.
Knead dough of the present invention is stirred using negative pressure of vacuum (- 60~-80kpa), the dough stirred in this way, water absorption rate
Higher, air residual is less in dough, and mouthfeel consolidation elasticity is good.
The made raw noodles of the present invention carry out gelatinization sizing after chopping is molded under specific cooking schedule.It is closed
Key step has：1. raw noodles first steam 1~3 minute in high fever dry saturated steam environment, the moisture contained in itself using noodles into
Row gelatinization sizing.2. steamed noodles are attached on transmission net band enters sink boiling together, water temperature is 90~100 in sink
DEG C, pH value be 5~6.The time that noodles are cooked through water-carrying groove is 10~120 seconds.3. the noodles after cooking are continued by dry saturated steam
It steams, and removes moisture extra in noodles.Its final moisture content is 28~32%.
It is using the advantages of above-mentioned digesting technoloy：It is boiled again 1. noodles first steam.First steaming can be by noodles solidifying and setting, to protect
Card face silk in follow-up boiled process has good dispersibility, prevents adhesion.It boils again, is that noodles is allowed fully to be gelatinized, so as to make most
Finished product mouthfeel is soft glutinous smooth.2. highly acid or alkaline water can destroy gluten structure, with the boiling noodles that pH value is 5~6, can make
Leachable is reduced, and noodles surface is smooth, and mouthfeel is more smooth.It is to remove face 3. the noodles after boiling are steamed again with dry saturated steam
The excessive moisture in surface, makes inside and outside water tariff collection consistent.And the reduction of moisture can shrink noodles, noodles more consolidation, this
The noodles that sample makes in follow-up frying will not excessively swollen hair, maintain the toughness of noodles.
The present invention is first oily at a temperature of relatively low 100~120 DEG C after noodles boiling using two sections of fried drying technologies
Fried 0.5~5.5 minute, after it is 0.5~5.5 minute fried at a temperature of 130~160 DEG C.Using the advantages of this processing technology
In：Noodles heat absorption is slower at a lower temperature, and body heating in face is uniform, and moisture transpiration reaction mitigates, inside and outside moisture loss speed
Rate is consistent.Avoid noodles are excessively swollen from initiating bubble.Moisture transpiration is treated to a certain extent, when can shorten frying using high temperature frying
Between, promote production capacity.
In short, the present invention makes the smooth toughness of made fried Noodle mouthfeel Q bullets by optimizing raw material formula and processing method
New thinking and direction good, that the development for Flour product industry provides, have a vast market prospect and market efficiency.
Claims (7)
1. a kind of processing method of frying Noodle, it is characterised in that：Including following procedure of processing：
Step 1, it is in water temperature by edible salt, composite phosphate, emulsifier, thickener, soluble soybean polysaccharide uniform dissolution first
In 15~25 DEG C of meta-alkalescence soft water, knead dough water is obtained；The knead dough is added to water in edible powder again, the matter of addition
Amount ratio is (0.35~0.40)：1, it is stirred under vacuum 10~15 minutes under the pressure of -60~-80kpa using vacuum dough mixing machine,
Dough is made；
Wherein, the edible powder includes flour, starch, Gluten and dietary fiber, and the flour material is in Australia
One kind in muscle wheat is calculated on the basis of the total weight of the edible powder：The edible powder by 10%~40% shallow lake
Powder, 1%~10% dietary fiber, 1~5% Gluten and surplus flour mixing composition；The edible salt is with respect to institute
The additive amount for stating edible powder total weight is 2%~6%, the addition of the relatively described edible powder total weight of the composite phosphate
It is 0.2%~0.5% to measure, and the additive amount of the relatively described edible powder total weight of the emulsifier is 0.1%~0.5%, described
The additive amount of the relatively described edible powder total weight of thickener is 0.1%~0.3%, and the soluble soybean polysaccharide is relatively described
The additive amount of edible powder total weight is 0.5~5%；
Step 2,1 compound obtained face band is carried out, and to gained face by after dough forming described in step 1 using compound calender
Band carries out maturation process, and the curing time is 15~30 minutes；
Step 3,5~10 calenderings will be carried out in the input calender of the face band after maturation process, obtain thickness be 1.2mm~
The musculus cutaneus of 1.4mm, then using cutter by musculus cutaneus chopping, one-step forming at the beginning of being embossed through baffle；
Step 4, noodles after molding, which are attached on transmission net band, enters segmented steam box:Lead in the segmented steam box first segment
Enter 120~160 DEG C of dry saturated steam, noodles boiling at this stage 1~3 minute is preliminary to be gelatinized, and solidifying and setting；The segmented
Steam box second segment is heating water tank, and the hot water pH value of the sink is 5~6, and water temperature is 90~100 DEG C, is soaked after noodles are cured
Enter in the heating water tank and cook 10~120 seconds, carry out water suction gelatinization；120~160 DEG C are passed through in the segmented steam box third section
Dry saturated steam, the fully noodles boiling at this stage 2~8 minutes after gelatinization carries out preliminary hydro-extraction, and moisture control after noodles boiling
System is 28~32%；
Step 5, fried dehydration in oil cauldron is put into after the noodles drawn after the boiling and quantitative cut-out, obtains frying surface
Block, wherein, noodles frying mode is divided to two sections of progress of high temperature after first low temperature；
Step 6, the frying surface block is subjected to hot wind oil removing, obtains fried Noodle semi-finished product after cooling；
Step 7, the fried Noodle semi-finished product after cooling and dispensing vegetables packet, flavor pack are put into fiber drum, sealing modeling
It is sealed and placed under room temperature and stores, obtain fried Noodle finished product.
2. the processing method of frying Noodle according to claim 1, it is characterised in that：The flour selects protein to contain
Amount >=8.0%, wet gluten content >=24.0%, water absorption rate is 60~66%, silty stabilization time >=10.0min, ductility >=
120mm, anti-tensile are 300~700B.U, Falling Number >=250s, total plate count are l000/below g, heat-resisting bacterium number is 100
Australia medium-strength wheat flour of a/below g, the starch are selected from tapioca, potato starch, acetate starch, hydroxypropyl and form sediment
At least one of powder.
3. the processing method of frying Noodle according to claim 1, it is characterised in that：The preferred phosphorus of composite phosphate
Sour trisodium, sodium pyrophosphate, and do not contain alkaline acidity regulator；In the preferred soybean lecithin of the emulsifier, monoglyceride at least
It is a kind of；At least one of the preferred guar gum of the thickener, xanthans, sodium alginate；.
4. the processing method of frying Noodle according to claim 1, it is characterised in that：In the step 4, the heating
Hot water pH value in sink is adjusted by malic acid.
5. the processing method of frying Noodle according to claim 1, it is characterised in that：In the step 4, noodles boiling
Moisture afterwards is 28~32%.
6. the processing method of frying Noodle according to claim 1, it is characterised in that：In the step 5, the noodles
Fried mode is two sections of first low temperature, rear high temperature fryings, and wherein low temperature is 100~120 DEG C of fryings 0.5~5.5 minute, and high temperature is
130~160 DEG C of fryings 0.5~5.5 minute.
7. a kind of frying Noodle, is prepared using the processing method of the fried Noodle described in any one in claim 1-6
It forms.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113693195A (en) * | 2020-05-20 | 2021-11-26 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-fried noodles and processing method thereof |
| CN113768087A (en) * | 2021-08-03 | 2021-12-10 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-fried noodles and processing method thereof |
| CN115299560A (en) * | 2022-07-22 | 2022-11-08 | 上海康识食品科技有限公司 | Fried wide noodles and production process thereof |
| CN115336604A (en) * | 2022-08-25 | 2022-11-15 | 岳西县成圣食品有限公司 | Efficient frying device for producing rice crust and using method thereof |
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| CN115299560A (en) * | 2022-07-22 | 2022-11-08 | 上海康识食品科技有限公司 | Fried wide noodles and production process thereof |
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