CN108477494A - A kind of production method facilitating small knife face and its industrialized production - Google Patents

A kind of production method facilitating small knife face and its industrialized production Download PDF

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Publication number
CN108477494A
CN108477494A CN201810337653.7A CN201810337653A CN108477494A CN 108477494 A CN108477494 A CN 108477494A CN 201810337653 A CN201810337653 A CN 201810337653A CN 108477494 A CN108477494 A CN 108477494A
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China
Prior art keywords
knife face
small knife
parts
face
dough
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CN201810337653.7A
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Chinese (zh)
Inventor
李立新
陆燕飞
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Zhenjiang Lucky Food Co Ltd
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Zhenjiang Lucky Food Co Ltd
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Priority to CN201810337653.7A priority Critical patent/CN108477494A/en
Publication of CN108477494A publication Critical patent/CN108477494A/en
Withdrawn legal-status Critical Current

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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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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
    • 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 provides a kind of production methods facilitating small knife face and its industrialized production, the required raw material of the present invention is counted in parts by weight, including 100 parts of flour, 12 17 parts of cassava acetate converted starch, 5 10 parts of Gluten, 27 30 parts of water, with at carrying out standing curing after dough, the noodles that the compound calendering of dough after curing is obtained to small knife face, carry out low-temperature frying again after noodles high temperature micro-pressure boiling, packaging, which is made, after cooling facilitates small knife face；Production facilitates small knife face face body characteristics with Zhenjiang small knife face by hand after boiling water, and mouthfeel is soft or hard appropriate, and Chewy is energetically；By the way that by raw material and manufacture craft standardization, that produces scale facilitates small knife face, not only make small knife face be conducive to carry, store and transport, expand the market of small knife face, while being more advantageous to stablizing for mouthfeel and keeping.

Description

A kind of production method facilitating small knife face and its industrialized production
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of making facilitating small knife face and its industrialized production Method.
Background technology
The small knife face in Zhenjiang is one of Chinese ten big faces, is known as " the peerless face in Jiangnan ", is industry One of local characteristic tradition cuisines.Small knife face noodles it is soft or hard it is appropriate, flexibility is good, eat Chewy in the mouth energetically, be old together Few all suitable traditional cuisines.
The current small knife face of tradition is formed by hand-made, people want to eat one bowl of small knife face can only go oodle shop or The shelf-life shorter small knife face of craft is bought, but with the quickening of modern life rhythm, the carrying of the small knife face of traditional-handwork Performance and shelf characteric cannot meet people’s lives demand, and easily and efficiently food has become modern people's diet Important component part in structure.In order to meet the needs of market, it is desirable to a kind of small knife face for being convenient for carrying and storing, energy It is enough to carry out extensive, industrial production method.
Invention content
In order to solve the problems in the existing technology, facilitating small knife face and its industrialized production the present invention provides a kind of Production method, the face body characteristics and mouthfeel characteristic provided by the invention that facilitate pocket knife face that there is small knife face by hand, and good Organoleptic attribute.
Technical proposal that the invention solves the above-mentioned problems is：A kind of making side facilitating small knife face and its industrialized production Method, required raw material are counted in parts by weight, including 100 parts of flour, 12-17 parts of cassava acetate converted starch, Gluten 5- 10 parts, 27-30 parts of water, which includes the following steps：
Step（1）Weigh raw material：It counts in parts by weight, weighs 100 parts of flour, 12-17 parts of cassava acetate converted starch, glutelin 5-10 parts of powder, 27-30 parts of water；
Step（2）Premixing：By step（1）In the flour weighed, cassava acetate converted starch, Gluten dry-mixing 3-5 Minute, obtain raw material powder；
Step（3）Dough making：Water is added into raw material powder, carries out mixing and dough/pasta is made, then dough/pasta is stood Curing；
Step（4）Molding：Dough/pasta after curing is put into compound, multiple tracks in noodle machine and rolls to form dough sheet, is cut using face knife At small knife face；
Step（5）Boiling：Conveyer is by step（4）In small knife face be sent into steam box in carry out high temperature micro-pressure boiling；
Step（6）It is fried：By small knife face cutting point row's forming face block after boiling, enters back into and carry out frying in deep fryer, it is fried Face block is cooled down afterwards, finally packaging, which is made, facilitates small knife face.
The step（3）In mixing time be 18-22 minute, stand the curing time be 10-15 minutes.
The step（4）In sheet thickness be 1.25-1.3mm, small knife face width be 2.5mm.
The step（5）In cooking pressure be 0.1-0.15MPa, steamer temperature be 95-100 DEG C, digestion time 3-4 Minute.
The step（6）In frying before temperature be 130-135 DEG C, it is fried after temperature be 145-150 DEG C.
The present invention has advantageous effect：It is produced by the invention to facilitate small knife face that there is craft pocket knife in Zhenjiang after boiling water The face body characteristics in face, mouthfeel is soft or hard appropriate, and Chewy is energetically；By by raw material and manufacture craft standardization, producing scale Facilitate small knife face, not only makes small knife face be conducive to carry, store and transport, expand the market of small knife face, while being more advantageous to mouth Stablizing for sense is kept；By improving the ratio of cassava acetate converted starch in raw material proportioning, Gluten is added and using micro- The method for pressing boiling allows noodles to have the mouthfeel characteristic of small knife face；Using the method for low-temperature frying, face is remained to a greater extent The nutrition of item.
Specific implementation mode
The present invention is further illustrated With reference to embodiment.
Embodiment 1
Step（1）Weigh raw material：It counts in parts by weight, weighs 100 parts of flour, 15 parts of cassava acetate converted starch, Gluten 8 Part, 29 parts of water；
Step（2）Premixing：By step（1）In the flour weighed, cassava acetate converted starch, Gluten dry-mixing 3 divide Clock obtains raw material powder；
Step（3）Dough making：Water is added into raw material powder, is mixed 20 minutes, dough/pasta is made, then dough/pasta is placed on It carries out standing curing 10 minutes on conveyer belt；
Step（4）Molding：Dough/pasta after curing is put into compound, multiple tracks in noodle machine and rolls the face to form that thickness is 1.28mm Piece is cut into the small knife face that width is 2.5mm using face knife；
Step（5）Boiling：Conveyer is by step（4）In small knife face to be sent into temperature be that minute-pressure boiling is carried out in 98 DEG C of steam box, Cooking pressure is 0.12MPa, digestion time be 3 points 30 seconds；
Step（6）It is fried：By small knife face cutting point row's forming face block after boiling, enters back into and carry out frying in deep fryer, it is fried The preceding temperature of pot is 135 DEG C, and rear temperature is 148 DEG C, cools down face block after fried, and finally packaging, which is made, facilitates small knife face.
Embodiment 2
It is substantially the same manner as Example 1, the difference is that：
Step（1）Weigh raw material：It counts in parts by weight, weighs 100 parts of flour, 13 parts of cassava acetate converted starch, Gluten 7 Part, 28 parts of water；
Step（2）Premixing：By step（1）In the flour weighed, cassava acetate converted starch, Gluten dry-mixing 3 divide Clock obtains raw material powder；
Step（3）Dough making：Water is added into raw material powder, is mixed 20 minutes, dough/pasta is made, then dough/pasta is placed on It carries out standing curing 10 minutes on conveyer belt；
Step（4）Molding：Dough/pasta after curing is put into compound, multiple tracks in noodle machine and rolls the dough sheet to form that thickness is 1.3mm, It is cut into the small knife face that width is 2.5mm using face knife；
Step（5）Boiling：Conveyer is by step（4）In small knife face to be sent into temperature be that minute-pressure boiling is carried out in 98 DEG C of steam box, Cooking pressure is 0.12MPa, digestion time be 3 points 30 seconds；
Step（6）It is fried：By small knife face cutting point row's forming face block after boiling, enters back into and carry out frying in deep fryer, it is fried The preceding temperature of pot is 135 DEG C, and rear temperature is 148 DEG C, cools down face block after fried, and finally packaging, which is made, facilitates small knife face.
Embodiment 3
Step（1）Weigh raw material：It counts in parts by weight, weighs 100 parts of flour, 15 parts of cassava acetate converted starch, Gluten 8 Part, 29 parts of water；
Step（2）Premixing：By step（1）In the flour weighed, cassava acetate converted starch, Gluten dry-mixing 3 divide Clock obtains raw material powder；
Step（3）Dough making：Water is added into raw material powder, is mixed 20 minutes, dough/pasta is made, then dough/pasta is placed on It carries out standing curing 10 minutes on conveyer belt；
Step（4）Molding：Dough/pasta after curing is put into compound, multiple tracks in noodle machine and rolls the face to form that thickness is 1.28mm Piece is cut into the small knife face that width is 2.5mm using face knife；
Step（5）Boiling：Conveyer is by step（4）In small knife face to be sent into temperature be that minute-pressure boiling is carried out in 98 DEG C of steam box, Cooking pressure is 0.15MPa, digestion time be 3 points 10 seconds；
Step（6）It is fried：By small knife face cutting point row's forming face block after boiling, enters back into and carry out frying in deep fryer, it is fried The preceding temperature of pot is 135 DEG C, and rear temperature is 148 DEG C, cools down face block after fried, and finally packaging, which is made, facilitates small knife face.
Embodiment 4
Step（1）Weigh raw material：It counts in parts by weight, weighs 100 parts of flour, 15 parts of cassava acetate converted starch, Gluten 8 Part, 29 parts of water；
Step（2）Premixing：By step（1）In the flour weighed, cassava acetate converted starch, Gluten dry-mixing 3 divide Clock obtains raw material powder；
Step（3）Dough making：Water is added into raw material powder, is mixed 20 minutes, dough/pasta is made, then dough/pasta is placed on It carries out standing curing 10 minutes on conveyer belt；
Step（4）Molding：Dough/pasta after curing is put into compound, multiple tracks in noodle machine and rolls the face to form that thickness is 1.28mm Piece is cut into the small knife face that width is 2.5mm using face knife；
Step（5）Boiling：Conveyer is by step（4）In small knife face to be sent into temperature be that minute-pressure boiling is carried out in 98 DEG C of steam box, Cooking pressure is 0.12MPa, digestion time be 3 points 30 seconds；
Step（6）It is fried：By small knife face cutting point row's forming face block after boiling, enters back into and carry out frying in deep fryer, it is fried The preceding temperature of pot is 130 DEG C, and rear temperature is 150 DEG C, cools down face block after fried, and finally packaging, which is made, facilitates small knife face.
Many other changes and remodeling can be made by not departing from the spirit and scope of the present invention.It should be appreciated that the present invention is not It is limited to specific embodiment, the scope of the present invention is defined by the following claims.

Claims (5)

1. a kind of production method facilitating small knife face and its industrialized production, which is characterized in that required raw material is by weight Number meter, including 100 parts of flour, 12-17 parts of cassava acetate converted starch, 5-10 parts of Gluten, 27-30 parts of water, the making side Method includes the following steps：
Step（1）Weigh raw material：It counts in parts by weight, weighs 100 parts of flour, 12-17 parts of cassava acetate converted starch, glutelin 5-10 parts of powder, 27-30 parts of water；
Step（2）Premixing：By step（1）In the flour weighed, cassava acetate converted starch, Gluten dry-mixing 3-5 Minute, obtain raw material powder；
Step（3）Dough making：Water is added into raw material powder, carries out mixing and dough/pasta is made, then dough/pasta is stood Curing；
Step（4）Molding：Dough/pasta after curing is put into compound, multiple tracks in noodle machine and rolls to form dough sheet, is cut using face knife At small knife face；
Step（5）Boiling：Conveyer is by step（4）In small knife face be sent into steam box in carry out high temperature micro-pressure boiling；
Step（6）It is fried：By small knife face cutting point row's forming face block after boiling, enters back into and carry out frying in deep fryer, it is fried Face block is cooled down afterwards, finally packaging, which is made, facilitates small knife face.
2. a kind of production method facilitating small knife face and its industrialized production as described in claim 1, which is characterized in that described Step（3）In mixing time be 18-22 minute, stand the curing time be 10-15 minutes.
3. a kind of production method facilitating small knife face and its industrialized production as described in claim 1, which is characterized in that described Step（4）In sheet thickness be 1.25-1.3mm, small knife face width be 2.5mm.
4. a kind of production method facilitating small knife face and its industrialized production as described in claim 1, which is characterized in that described Step（5）In cooking pressure be 0.1-0.15MPa, steamer temperature be 95-100 DEG C, digestion time be 3-4 minutes.
5. a kind of production method facilitating small knife face and its industrialized production as described in claim 1, which is characterized in that described Step（6）In frying before temperature be 130-135 DEG C, it is fried after temperature be 145-150 DEG C.
CN201810337653.7A 2018-04-16 2018-04-16 A kind of production method facilitating small knife face and its industrialized production Withdrawn CN108477494A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810337653.7A CN108477494A (en) 2018-04-16 2018-04-16 A kind of production method facilitating small knife face and its industrialized production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810337653.7A CN108477494A (en) 2018-04-16 2018-04-16 A kind of production method facilitating small knife face and its industrialized production

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112335828A (en) * 2020-11-13 2021-02-09 河南斯美特食品有限公司 Processing method of non-fried dough sheets
CN114343123A (en) * 2022-01-20 2022-04-15 张建强 Novel production process of fast-cooked flour product

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112335828A (en) * 2020-11-13 2021-02-09 河南斯美特食品有限公司 Processing method of non-fried dough sheets
CN114343123A (en) * 2022-01-20 2022-04-15 张建强 Novel production process of fast-cooked flour product

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