CN1106228A - Method for prodn. of quick frozen noodle - Google Patents
Method for prodn. of quick frozen noodle Download PDFInfo
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- CN1106228A CN1106228A CN94112474A CN94112474A CN1106228A CN 1106228 A CN1106228 A CN 1106228A CN 94112474 A CN94112474 A CN 94112474A CN 94112474 A CN94112474 A CN 94112474A CN 1106228 A CN1106228 A CN 1106228A
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Abstract
The quickly frozen noodles is made up through proportioning, primary pressing and ripening, secondary pressing, slicing, boiling, cooling in cold water, and quick freezing, and features that it keeps original nutrients and taste.
Description
The present invention relates to food-processing method, especially a kind of production method of quick frozen noodle.
At present, the people of happiness food noodles is a lot, and people at first produce vermicelli for convenience, but vermicelli are to form through high temperature drying, for this reason, vermicelli can't satisfy people's needs, and for more convenient faster, people produce instant noodles again, it is edible that instant noodles only need boiling water one bubble, but instant noodles form through fried, drying, and its nutrition has still been suffered destruction, and differ greatly with the noodles original flavor.
The purpose of this invention is to provide a kind of promptly convenient quick again and have a production method of the quick frozen noodle of high nutrition.
Technical solution of the present invention is finished successively as follows: raw material cooperation, a compressing tablet, a maturation, secondary compressing tablet, accent amount slitting, poach, washing cooling and quick-frozen.
Described raw material cooperates for being that 8%～12% salt solution is 100: 8～10: 40～50 to stir by weight with wheat flour, starch and concentration.
It also can be that 100: 4～8: 1～2: 1～2: 0～0.2: 30～40 ratio stirs with wheat flour, shelling egg, alkali face, salt, pigment, water by weight that described raw material cooperates.
The present invention compared with prior art not only can reach quick edible purpose, and owing to do not need high temperature drying, and its noodles nutrition of producing is high and keep the original flavor of noodles, can satisfy the needs of people's daily life.
Fig. 1 is the process chart of the embodiment of the invention.
Below in conjunction with description of drawings embodiment.
Raw material cooperates: with wheat flour 100kg, starch 10kg, place in the mixer stir, stir 3～5 seconds, make it all, be that 12% salt solution 50kg pours in the mixer and stirs then with concentration, mixing time is 15～20 minutes.
A compressing tablet: the face of loose shape is moved to calender carry out compressing tablet, extrude two volumes earlier and wear, two volumes that will extrude are again worn and are pressed into one together and roll up and wear.
A maturation: will wear and wrap, place 35 minutes with Polypropylence Sheet.
Secondary compressing tablet: the secondary compressing tablet is carried out in good the wearing of maturation again, be depressed into slim.
Accent amount slitting: the noodles that press are placed on the calender, regulate metering switch, carry out slitting, be cut to thick bar.
Poach: with noodles place poach in the boiling water, water temperature should remain at 90～100 ℃ when boiling face, the pH value that boils face water be 6～7 and the water yield be 10～20 times of noodles weight, poach 10～15 minutes.
The washing cooling: well-done face cools off washing immediately, and the water temperature of washing one's face remains on 5～10 ℃.
Weighing: at first proofread and correct measurement instrument, noodles are contained carried out weighing in the box then.
Quick-frozen: load weighted noodles are entered dull and stereotyped instant freezer immediately carry out quick-frozen, quick-frozen 2 hours makes the noodles central temperature be-18 ℃, takes out to get final product.
Embodiment 2: need to cooperate the program of → compressing tablet → one time maturation → secondary compressing tablet → accent amount slitting → secondary maturation → poach → washing cooling → weighing → quick-frozen to finish by raw material as figure.
Raw material cooperates: wheat flour 100kg, shelling egg 6kg, alkali face 1.5kg, pigment 0.1kg are placed in the mixer and stir, stirred 3～5 seconds, make it all, then 1kg salt, 35kg water are dropped in the mixer and stirs, mixing time is 15～20 minutes.
The method of a compressing tablet, a maturation, secondary compressing tablet, accent amount slitting is all identical with embodiment 1.
The secondary maturation: the noodles that cut are wrapped with Polypropylence Sheet, and normal temperature was placed 10 hours down.
Poach: the method for poach and embodiment 1 described water boiling method are basic identical, and just the poach time is 1.5 minutes.
The method of washing cooling, weighing, quick-frozen is identical with embodiment 1.
When edible, can thaw naturally or it be thawed and then eat it with boiling water.
Claims (8)
1, a kind of production method of quick frozen noodle is characterized in that: in turn include the following steps: raw material cooperation, a compressing tablet, a maturation, secondary compressing tablet, accent amount slitting, poach, washing cooling and quick-frozen.
2, the production method of quick frozen noodle according to claim 1 is characterized in that: described raw material cooperates for being that 8%～12% salt solution is 100: 8～10: 40～50 to stir by weight with wheat flour, starch and concentration.
3, the production method of quick frozen noodle according to claim 1 is characterized in that: described raw material cooperates for being that 100: 4～8: 1～2: 1～2: 0～0.2: 30～40 ratio stirs by weight with wheat flour, shelling egg, alkali face, salt, pigment, water.
4, the production method of quick frozen noodle according to claim 3 is characterized in that: secondary maturation step is arranged between accent amount slitting and poach.
5, the production method of quick frozen noodle according to claim 1 is characterized in that: a described maturation is with Polypropylence Sheet that the face wraparound is good, places 30～40 minutes.
6, the production method of quick frozen noodle according to claim 4 is characterized in that: described secondary maturation is that the noodles that cut are wrapped with Polypropylence Sheet, places at normal temperatures 8～12 hours.
7, the production method of quick frozen noodle according to claim 2 is characterized in that: described poach is that water temperature is 90～100 ℃, and the weight of water is 10～20 times of the weight of face, and the pH value of water is 5～8, with the poach face time be 10～15 minutes.
8, the production method of quick frozen noodle according to claim 3 is characterized in that: described poach is that water temperature is 90～100 ℃, and the weight of water is 10～20 times of weight of face, and the pH value of water is 5～8, with the poach face time be 1～1.5 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94112474A CN1106228A (en) | 1994-08-26 | 1994-08-26 | Method for prodn. of quick frozen noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94112474A CN1106228A (en) | 1994-08-26 | 1994-08-26 | Method for prodn. of quick frozen noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1106228A true CN1106228A (en) | 1995-08-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94112474A Pending CN1106228A (en) | 1994-08-26 | 1994-08-26 | Method for prodn. of quick frozen noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1106228A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074662C (en) * | 1999-02-12 | 2001-11-14 | 余建华 | Freezing fresh-keeping storage method of fresh wet noodle (sheet) |
| CN100462015C (en) * | 2003-10-07 | 2009-02-18 | 日清食品株式会社 | Method for manufacturing instant noodles and instant noodles series |
| CN100536681C (en) * | 2006-08-01 | 2009-09-09 | 李昭津 | Preparation technology of quick-frozen instant noodle and flour wrapper |
| CN105077014A (en) * | 2015-09-10 | 2015-11-25 | 宁波宏纬食品有限公司 | Preparation method of quick-freezing seafood noodles |
| CN105166691A (en) * | 2015-09-10 | 2015-12-23 | 宁波宏纬食品有限公司 | Quick-frozen tomato flavored noodle preparation method |
| CN107361299A (en) * | 2017-08-17 | 2017-11-21 | 武汉轻工大学 | It is a kind of rich in the alkali face of malt powder and processing method |
| CN107684028A (en) * | 2017-10-18 | 2018-02-13 | 河南工业大学 | A kind of preparation method for freezing shortening potato stewed noodles |
-
1994
- 1994-08-26 CN CN94112474A patent/CN1106228A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074662C (en) * | 1999-02-12 | 2001-11-14 | 余建华 | Freezing fresh-keeping storage method of fresh wet noodle (sheet) |
| CN100462015C (en) * | 2003-10-07 | 2009-02-18 | 日清食品株式会社 | Method for manufacturing instant noodles and instant noodles series |
| CN100536681C (en) * | 2006-08-01 | 2009-09-09 | 李昭津 | Preparation technology of quick-frozen instant noodle and flour wrapper |
| CN105077014A (en) * | 2015-09-10 | 2015-11-25 | 宁波宏纬食品有限公司 | Preparation method of quick-freezing seafood noodles |
| CN105166691A (en) * | 2015-09-10 | 2015-12-23 | 宁波宏纬食品有限公司 | Quick-frozen tomato flavored noodle preparation method |
| CN107361299A (en) * | 2017-08-17 | 2017-11-21 | 武汉轻工大学 | It is a kind of rich in the alkali face of malt powder and processing method |
| CN107684028A (en) * | 2017-10-18 | 2018-02-13 | 河南工业大学 | A kind of preparation method for freezing shortening potato stewed noodles |
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