CN108354115A - A kind of secondary calendering technology in vermicelli production - Google Patents
A kind of secondary calendering technology in vermicelli production Download PDFInfo
- Publication number
- CN108354115A CN108354115A CN201711043491.8A CN201711043491A CN108354115A CN 108354115 A CN108354115 A CN 108354115A CN 201711043491 A CN201711043491 A CN 201711043491A CN 108354115 A CN108354115 A CN 108354115A
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- parts
- dough
- bone
- vermicelli
- musculus cutaneus
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- 238000003490 calendering Methods 0.000 title claims abstract description 24
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000014347 soups Nutrition 0.000 claims abstract description 17
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000012149 noodles Nutrition 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 241000219780 Pueraria Species 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 240000008866 Ziziphus nummularia Species 0.000 claims 2
- 230000003111 delayed effect Effects 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 8
- 238000005336 cracking Methods 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 3
- 238000007670 refining Methods 0.000 abstract description 2
- 238000001723 curing Methods 0.000 description 5
- 241001247821 Ziziphus Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
A kind of secondary calendering technology in being produced the invention discloses vermicelli, its technical process is after dough is pressed into musculus cutaneus for the first time, by crusher in crushing, then rolled again, product interior quality can be effectively improved using the vermicelli of the technique productions, drying course is not likely to produce cracking, and by the way that yam flour and lotus root starch is added so that dough surface is smooth, bears elasticity, the case where avoiding the occurrence of that dough surface adhesiveness is too strong, being unfavorable for following process；By refining the vermicelli of bone soup production, the nutrient content inside vermicelli can be increased, people's long-term consumption is avoided the occurrence of and be unable to maintain that nutrition-balanced situation.
Description
Technical field
The present invention relates to vermicelli production technical field, the secondary calendering technology in specially a kind of vermicelli production.
Background technology
China is maximum vermicelli food production state and country of consumption in the world.Vermicelli industry has been developed as one relatively
Ripe industry.It also fills the stomach, just from single with the enhancing to healthy diet demand, vermicelli with the improvement of people ' s living standards
Prompt, low-grade product develops into and integrates nutrition, function, health care, deliciousness, convenient medium and high-grade goods.It is strong as tradition
Health staple food, vermicelli have become an important industry in food manufacturing.
Currently, existing producing technology for fine dried noodles has obtained prodigious change with the developing of process of industrialization, the progress of science and technology
Into.Common producing technology for fine dried noodles process is dispensing, stirring, curing, calendering, slitting, drying, cut-out, packaging, the production technology
Although vermicelli product can be produced preferably, it is easy to happen cracking in process of production, especially in drying course
In.It is therefore desirable to make improvements, in terms of especially cracking occurs for edible quality and product, also, in existing vermicelli
Portion's nutrient content is relatively low, and people's long-term consumption is unable to maintain that nutrition equilibrium, is easy to influence the health of people.
Invention content
Secondary calendering technology in being produced the purpose of the present invention is to provide a kind of vermicelli, to solve in above-mentioned background technology
The problem of proposition.
To achieve the above object, the present invention provides the following technical solutions：
A kind of secondary calendering technology in being produced the invention discloses vermicelli, is as follows：
(1), dispensing：Wheat flour, refined bone soup, green onion juice, lotus root starch, yam flour, weight proportion：100 parts of wheat flour, lotus root starch 20
Part, 10 parts of yam flour；
(2), knead dough：A certain amount of refined bone soup is added into wheat flour and is stirred knead dough, dough weight is then added
2% green onion juice, then mixing is stirred to dough；
(3), curing, primary calendering are stood：By the dough finally obtained in (2) temperature is 40 DEG C, humidity is 70%
Curing is stood under environment, then dough is once rolled, and forms the musculus cutaneus of 1 ㎝ thickness；
(4), it is crushed：Musculus cutaneus after once rolling in (3) is crushed, then broken musculus cutaneus is stirred and is rubbed
With dough is made；
(5), secondary calendering, slitting：Dough in (4) is subjected to secondary calendering, the musculus cutaneus of 1 ㎜ thickness is made, then by two
Musculus cutaneus after secondary calendering is cut；
(6), it dries, cut off：Noodles after slitting in (4) are dried in 45 DEG C -55 DEG C of environment, then to dry
Noodles after dry are cut to setting length；
(7), it packs：Packaging of weighing is carried out to the noodles after cut-out in (6).
Preferably, in the step (4), the musculus cutaneus is crushed by crusher, and the crusher includes vertical
To broken blade and transversely cutting blade.
Preferably, in the step (1), the refined bone soup is made of the raw material of weight part ratio once：Big bone
First 300 parts, 3 parts of matrimony vine, 6 parts of jujube, 10 parts of Radix Codonopsis, 3 parts of phoenix-tail fern, 3 parts of Radix Paeoniae Alba, 4 parts of pueraria flower and root.
The making step of refined bone soup：
(1), 300 parts of big bone is put into cold water and is impregnated, it, will be big with cold water after the trace of blood of big inside bone bubbles out
Bone is rinsed well；
(2), the big bone after flushing is put into progress high pressure in pressure cooker to simmer, offscum is removed after the completion of simmering：
(3), 300 parts of big bone, 3 parts of matrimony vine, 6 parts of jujube, 10 parts of Radix Codonopsis, 3 parts of phoenix-tail fern, 3 parts of Radix Paeoniae Alba, 4 parts of pueraria flower and root
Chinese medicine be put into the inside of (2) mesohigh pot, simmer 30 minutes：
(4) after the completion of (3) mesohigh pot simmers, by inside pressure cooker big bone and Chinese medicine pull out, refined
Bone soup.
Compared with prior art, the beneficial effects of the invention are as follows：
In secondary calendering technology in vermicelli of the present invention production, technical process is that dough is pressed into face for the first time
Then Pi Hou is rolled again by crusher in crushing, can be effectively improved in product in product using the vermicelli of the technique productions
Matter, drying course are not likely to produce cracking, and by the way that yam flour and lotus root starch is added so that dough surface is smooth, bears elasticity, keeps away
The case where exempting to occur that dough surface adhesiveness is too strong, being unfavorable for following process；By refining the vermicelli of bone soup production, can increase
Nutrient content inside vermicelli avoids the occurrence of people's long-term consumption and is unable to maintain that nutrition-balanced situation.
Description of the drawings
Fig. 1 vermicelli produce the process flow chart of secondary calendering.
Specific implementation mode
A kind of secondary calendering technology in being produced the invention discloses vermicelli, is as follows：
(1), dispensing：Wheat flour, refined bone soup, green onion juice, lotus root starch, yam flour, weight proportion：100 parts of wheat flour, lotus root starch 20
Part, 10 parts of yam flour；
(2), knead dough：A certain amount of refined bone soup is added into wheat flour and is stirred knead dough, dough weight is then added
2% green onion juice, then mixing is stirred to dough；
(3), curing, primary calendering are stood：By the dough finally obtained in (2) temperature is 40 DEG C, humidity is 70%
Curing is stood under environment, then dough is once rolled, and forms the musculus cutaneus of 1 ㎝ thickness；
(4), it is crushed：Musculus cutaneus after once rolling in (3) is crushed, then broken musculus cutaneus is stirred and is rubbed
With dough is made；
(5), secondary calendering, slitting：Dough in (4) is subjected to secondary calendering, the musculus cutaneus of 1 ㎜ thickness is made, then by two
Musculus cutaneus after secondary calendering is cut；
(6), it dries, cut off：Noodles after slitting in (4) are dried in 45 DEG C -55 DEG C of environment, then to dry
Noodles after dry are cut to setting length；
(7), it packs：Packaging of weighing is carried out to the noodles after cut-out in (6).
Preferably, in the step (4), the musculus cutaneus is crushed by crusher, and the crusher includes vertical
To broken blade and transversely cutting blade.
Preferably, in the step (1), the refined bone soup is made of the raw material of weight part ratio once：Big bone
First 300 parts, 3 parts of matrimony vine, 6 parts of jujube, 10 parts of Radix Codonopsis, 3 parts of phoenix-tail fern, 3 parts of Radix Paeoniae Alba, 4 parts of pueraria flower and root.
The making step of refined bone soup：
(1), 300 parts of big bone is put into cold water and is impregnated, it, will be big with cold water after the trace of blood of big inside bone bubbles out
Bone is rinsed well；
(2), the big bone after flushing is put into progress high pressure in pressure cooker to simmer, offscum is removed after the completion of simmering：
(3), 300 parts of big bone, 3 parts of matrimony vine, 6 parts of jujube, 10 parts of Radix Codonopsis, 3 parts of phoenix-tail fern, 3 parts of Radix Paeoniae Alba, 4 parts of pueraria flower and root
Chinese medicine be put into the inside of (2) mesohigh pot, simmer 30 minutes：
(4) after the completion of (3) mesohigh pot simmers, by inside pressure cooker big bone and Chinese medicine pull out, refined
Bone soup.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (3)
1. the secondary calendering technology in a kind of vermicelli production, it is characterised in that：It is as follows：
(1), dispensing：Wheat flour, refined bone soup, green onion juice, lotus root starch, yam flour, weight proportion：100 parts of wheat flour, 20 parts of lotus root starch,
10 parts of yam flour；
(2), knead dough：A certain amount of refined bone soup is added into wheat flour and is stirred knead dough, dough weight 2% is then added
Green onion juice, then mixing is stirred to dough；
(3), curing, primary calendering are stood：By the dough finally obtained in (2) in the environment that temperature is 40 DEG C, humidity is 70%
Lower standing curing, then once rolls dough, forms the musculus cutaneus of 1 ㎝ thickness；
(4), it is crushed：Musculus cutaneus after once rolling in (3) is crushed, then broken musculus cutaneus is stirred and is rubbed up,
Dough is made；
(5), secondary calendering, slitting：Dough in (4) is subjected to secondary calendering, the musculus cutaneus of 1 ㎜ thickness is made, then by secondary pressure
The musculus cutaneus delayed is cut；
(6), it dries, cut off：Noodles after slitting in (4) are dried in 45 DEG C -55 DEG C of environment, then to drying after
Noodles be cut to setting length；
(7), it packs：Packaging of weighing is carried out to the noodles after cut-out in (6).
2. the secondary calendering technology in a kind of vermicelli production according to claim 1, it is characterised in that：The step
(4) in, the musculus cutaneus is crushed by crusher, and the crusher includes longitudinal broken blade and transversely cutting blade.
3. the secondary calendering technology in a kind of vermicelli production according to claim 1, it is characterised in that：The step
(1) in, the refined bone soup is made of the raw material of weight part ratio once：Big 300 parts of bone, 3 parts of matrimony vine, 6 parts of jujube, Radix Codonopsis
10 parts, 3 parts of phoenix-tail fern, 3 parts of Radix Paeoniae Alba, 4 parts of pueraria flower and root.
The making step of refined bone soup：
(1), 300 parts of big bone is put into cold water and is impregnated, after the trace of blood of big inside bone bubbles out, with cold water by big bone
It rinses well；
(2), the big bone after flushing is put into progress high pressure in pressure cooker to simmer, offscum is removed after the completion of simmering：
(3), in 300 parts of big bone, 3 parts of matrimony vine, 6 parts of jujube, 10 parts of Radix Codonopsis, 3 parts of phoenix-tail fern, 3 parts of Radix Paeoniae Alba, 4 parts of pueraria flower and root
Medicinal material is put into the inside of (2) mesohigh pot, simmers 30 minutes：
(4) after the completion of (3) mesohigh pot simmers, by inside pressure cooker big bone and Chinese medicine pull out, obtain refined bone soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711043491.8A CN108354115A (en) | 2017-10-31 | 2017-10-31 | A kind of secondary calendering technology in vermicelli production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711043491.8A CN108354115A (en) | 2017-10-31 | 2017-10-31 | A kind of secondary calendering technology in vermicelli production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108354115A true CN108354115A (en) | 2018-08-03 |
Family
ID=63010080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711043491.8A Pending CN108354115A (en) | 2017-10-31 | 2017-10-31 | A kind of secondary calendering technology in vermicelli production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108354115A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018162A (en) * | 2009-09-22 | 2011-04-20 | 金根明 | Purple potato noodles and production process thereof |
| KR101447900B1 (en) * | 2013-05-29 | 2014-10-08 | 김남이 | Chinese medicine kalguksu and sujebi, and a method for manufacturing the same |
| CN104824815A (en) * | 2015-05-22 | 2015-08-12 | 长沙克明面业有限公司 | Calendering method of dough sheets during fresh noodles production |
| CN105581245A (en) * | 2016-01-04 | 2016-05-18 | 安徽雁湖面粉有限公司 | Production method of noodles containing shepherd's purse and ox bone soup |
-
2017
- 2017-10-31 CN CN201711043491.8A patent/CN108354115A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018162A (en) * | 2009-09-22 | 2011-04-20 | 金根明 | Purple potato noodles and production process thereof |
| KR101447900B1 (en) * | 2013-05-29 | 2014-10-08 | 김남이 | Chinese medicine kalguksu and sujebi, and a method for manufacturing the same |
| CN104824815A (en) * | 2015-05-22 | 2015-08-12 | 长沙克明面业有限公司 | Calendering method of dough sheets during fresh noodles production |
| CN105581245A (en) * | 2016-01-04 | 2016-05-18 | 安徽雁湖面粉有限公司 | Production method of noodles containing shepherd's purse and ox bone soup |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20180803 |