CN1113613C - A dewatered hand-pulled Muslims, noodles with beaf and its production technology - Google Patents
A dewatered hand-pulled Muslims, noodles with beaf and its production technology Download PDFInfo
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- CN1113613C CN1113613C CN00130750A CN00130750A CN1113613C CN 1113613 C CN1113613 C CN 1113613C CN 00130750 A CN00130750 A CN 00130750A CN 00130750 A CN00130750 A CN 00130750A CN 1113613 C CN1113613 C CN 1113613C
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Abstract
The present invention relates to a production technology of dewatered hand-pulled Muslim noodles with beef. Through vacuum freeze drying working procedures, the main raw materials (vacuum freeze drying beef slices and dry flour dough) and the subsidiary materials (vacuum freeze drying concentrated beef soup blend with raw juice and vacuum freeze drying subsidiary dishes) of dewatered hand-pulled Muslim noodles with beef are independently packed in the mode of asepsis and vacuum and finally are matched and assembled into a disposable food bag or a food container. The instant food is a non-oil fried food. The specific flavors of the traditional dewatered hand-pulled Muslim noodles with beef are reserved. The color, the perfume, the taste and the shape, and the nutritive value and the freshness of the instant food are well kept. The present invention has the advantages of long storage time, portability, convenient transportation and convenient eating.
Description
The invention belongs to the preparation field of fast food, be specifically related to a kind of dewatered hand-pulled Muslims, noodles with beaf and production technology thereof.
In recent years, accelerate correspondingly fast food, instant food fast development day by day along with fast development of national economy and people's rhythm of life.And along with growth in the living standard, people also eat by having enough to the requirement of quality of life, to having the lacol flavor characteristic, consumers in general are discontented in the face of taste, the nutrition generation of the fried class instant food of current popular at present, and are badly in need of a kind of snack of non-fried property." hand-pulled noodles with beef " as a kind of traditional properties food that enjoys high reputation in Gansu, also must develop into being easy to carry and edible fast convenience type food from the cooking for immediate consumption of restaurant.
The object of the present invention is to provide a kind of rehydration function admirable, can well keep freshness, trophism and the distinctive color of traditional hand-pulled noodles of original food, the non-fried type dewatered hand-pulled Muslims, noodles with beaf and the production technology thereof of shape.
For achieving the above object, the technical scheme that the present invention takes is: a kind of dewatered hand-pulled Muslims, noodles with beaf and production technology thereof comprise drying cake production process; Vacuum freeze-drying dried beef slices production process; Vacuum freeze-drying concentrates beef in own juice soup stock production process; Vacuum freeze-drying garnishes production process and assembly operation is characterized in that:
Drying cake production process of I
(1) proportioning of raw material, auxiliary material
1. raw material: 10 parts in the refined wheat powder of high-strength muscle degree;
2. meet softening pure water 2-3 part of sanitary standard, require pollution-free, colorless and odorless;
3. auxiliary material: what meet food additives sanitary standard regulation contains iodine refined salt 0.2-0.3 part, buck 0.03-0.05 part, converted starch 0.05-0.15 part, carboxymethyl cellulose (CMC) 0.02-0.04 part, each 0.002 part of monosodium glutamate pigment, 0.002 part of each 0.001 part of composite phosphate, glycerin monostearate BHA (T) and citric acid
(2) and face and slaking: 10 parts in the refined wheat powder of high muscle degree, additive etc. are fully mixed in He Mianchi, and it is standby to make composite flour; In water temperature is 0.005 part of the potassium sorbate that adds food grade in 25-30 ℃ the drinkable water, 0.02 part of 0.009 part of Sodium Benzoate and vinegar, and the pH value of regulating the aqueous solution is in the 3.5-4 scope; Slowly join the water for preparing in the composite flour, fully stir while adding, the stirring arm linear velocity is 2-3 revolutions per second: will place 2-4 hour under low temperature static with the formed wetted surface of face group again, impel hydrone to be penetrated into the protein molecule inside of flour to greatest extent, further form gluten quality, and granular dough played modified effect, can further improve the process industrial art performance of dough
(3) stretch bar and boiling: dough is passed through the abundant tumbling of the counterrotating roll of multiple tracks, make whippy dough, dough is carried out cutting, bar is stretched in tumbling, difference hobby according to the consumer, can will stretch the noodles that bar is drawn into different in width and length, as: capillary noodles, vermicelli, fragrant-flowered garlic blade face bar and lasagne etc.; In boiling the jacketed pan of face, add the softening pure water 40-50 part that meets sanitary standard, and add 0.75 part of refined salt, 0.03 part of lactic acid, and be heated to boiling, send drawing good noodles into boiling 100-200 second in the jacketed pan, starch α one change degree is reached more than 85%; Prevent the adhesion hydrojet surperficial spraying of the noodles of starch α one change then, anti-adhesion hydrojet is by 0.24 part in ground rice, and 0.15 part of konjaku essence part and pure water duplicate for 15 parts and form; With the noodle cutter cutting of these noodles, make the face cake by the mould shaping while hot again, and the charging tray of packing into, be put in as ready on the material frame
(4) dry hand-pulled noodles with beef face cake: two kinds of drying means are arranged, and a kind of is to adopt the additional heated-air drying face cake of microwave, and another kind is a vacuum freeze-drying face cake
1. microwave adds heated-air drying face cake: will spray antiblocking liquor, and starch α one change degree at the face cake of the quantitative cut-out more than 85%, put the case of continous way air drier chain into, layering reciprocation cycle from top to bottom carry out drying in the tunnel of air drier, when baking temperature is generally 70-90 ℃, time was generally 20-30 minute, the linear velocity of dryer conveyer chain be 2.5-3 rice/minute, little is 900 ± 30MHz by frequency, microwave power converts can the dewater principle of 1 kilogram of moisture content of microwave to according to 1 degree electricity, and dry back finished product water content is 8-10%, some dry deficiency of time face cake water content height, go mouldy easily, be unfavorable for the preservation of product; If drying time is long, the dehydration of face cake is too much, and energy consumption increases, easily make the jaundice of face cake, brittle failure and be full of cracks increase broken head amount, thereby cost are improved, microwave adds heated-air drying, hot blast and microwave are one, carry out in short-term heated-air drying earlier and assist microwave drying again, can make noodles rapid draing, guarantee that the noodles rehydration is good, gluten value height
2. vacuum freeze-drying face cake: starch α one change degree has been more than 85%, and makes the face cake by the mould shaping while hot through the noodles that antiblocking liquor is handled, and the charging tray of packing into is put on the material frame; The material frame that is loaded with face biscuit dish is advanced the quick freezing repository quick freezing along whole of sky rail, can be with the complete deep colling of face cake under-40 ℃ of left and right sides conditions through 1-2 hour; With the face cake that freezes fully, advance the vacuum freeze drying storehouse by quick freezing repository along whole of sky rail, after whole material framves enter dry vacuum container, shut door immediately, cold-trap is cooled to about-30 ℃, start the vacuum unit this moment, strict monitoring temperature of charge is at-25 ℃--and in 30 ℃ of scopes, vacuum can start the electric hot plate heating in the storehouse between 30-70Pa, until the face cake in vacuum, bone dry under the low-temperature condition, make and cake institute water content is controlled at below 5%, close refrigeration system and vacuum unit again, and in dryness storehouse, inflate, open door during storehouse to be dried inside and outside air pressure balance, carry out the discharging defrost; The material frame that is being fully loaded with drying cake is advanced between post processing along whole of sky rail, unload drying fully face cake, and under germ-free condition, sort, measure, vacuumize and be packaged into vacuum freeze-drying face cake bag
II vacuum freeze-drying dried beef slices production process
(1) beef slaking and section: get the fresh clean ox rib of the fresh clean beef of 10-15 part and 10-15 part, bracket bone etc. places in the jacketed pan, and in pot, add the softening pure water immersion of 80-100 part for a moment, with superheated steam that jacketed pan is boiled, beat the floating foam that floats on the surface while burning, take by weighing anise, each 0.7 part in Chinese prickly ash, 0.3 part of fennel seeds, cassia bark, each 0.25 part in ginger, tsaoko, dried galingal, Chinese cassia tree, the meat bandit, Sha Ren, cloves, the brigand, Gui Ding, black pepper, 0.35 part of each 0.25 part of white pepper and dried orange peel, a condiment gauze bag of tightening mouth will be put into behind the abundant mixing of above-mentioned material, and seasoning bag gone into pot, take by weighing 0.1-0.2 part again and contain iodine refined salt, 0.025 part sodium glutamate, with a little hot water fully dissolve 5 * 10
-6Part natrium nitrosum, evenly be sprinkled in the jacketed pan, use that little steam is slowly stewing to be boiled this moment instead, treating beef boils to 8-9 when ripe, it is pulled out, grease, sarolemma, the muscle tendon removed while hot on the beef clod reach the not broken bone of Ex-all, treat the shaping sabot of beef cooling back, send into temperature again in-30--40 ℃ quick freezing repository freezing 3-5 hour; Freeze fixed-type back at beef and from quick freezing repository, take out, and on meat slicer, beef is cut into the thick dried beef slices of 0.2cm, under germ-free condition, dried beef slices is measured sabot, and charging tray is loaded on material adds as ready
(2) dried beef slices freezes: will be loaded with the material frame of dried beef slices charging tray, advance the quick freezing repository quick freezing along whole of day rail, and can be with the complete deep colling of dried beef slices under-30--40 ℃ condition through 1-2 hour
(3) vacuum freeze-drying dried beef slices: the dried beef slices that will freeze fully advances the vacuum freeze drying storehouse by quick freezing repository along whole of sky rail, after being loaded with the whole material framves that freeze dried beef slices and sending dryness storehouse to, should shut door immediately, cold-trap is cooled to about-30 ℃, start the vacuum unit this moment, and strict monitoring temperature of charge is in-25--30 ℃ scope, when vacuum is in the 30-70Pa scope in the storehouse, start the electric hot plate heating, when the water content in the dried beef slices 3% when following, close refrigeration system and vacuum unit and electric hot plate, in dryness storehouse, inflate, open door when treating the dry vacuum container inside and outside air pressure balance, carry out the discharging defrost
(4) packing: the material frame that will be fully loaded with Dried beef slices is shifted onto between post processing along whole of sky rail, unloads drying fully dried beef slices, and tests, sorts, measures under germ-free condition, vacuumizes packing and makes vacuum freeze-drying beef sliced meat bag
The III vacuum freeze-drying concentrates beef in own juice soup stock operation
(1) making of steamed beef soup: in above-mentioned dried beef slices production process, when in jacketed pan, boiling beef to the 8-9 maturation, beef can be pulled out, break the oil slick that goes to the steamed beef soup surface, further stew Boiled beef soup, treat to take out when steamed beef soup is endured to thickness Os Bovis seu Bubali and seasoning bag, and steamed beef soup inserted in the low-temp low-pressure concentration pan concentrate, break the grease on its top layer while concentrating, treat that steamed beef soup cools off fully after, taking by weighing the refining maltodextrin of 2-4 part (is the carrier of nutriment, but used as stabilizers and antioxidant are used, be the novel molecular coating material, can make stock-cube keep lasting fragrance, flavor-stable, remove peculiar smell in addition, the effects such as protection against the tide of preserving moisture), slowly add steamed beef soup and constantly stir it is dissolved fully, in steamed beef soup, add a little again and contain iodine refined salt, sodium glutamates etc. are modulated meticulously; At last can be under aseptic condition with steamed beef soup, metering filling is gone into dish and is contained in as ready on the material frame
(2) quick-frozen of steamed beef soup: will be loaded with the material frame of steamed beef soup charging tray, and slowly advance the quick freezing repository quick freezing, and under-30--40 ℃ condition, steamed beef soup can be freezed fully through 1-2 hour along whole of day rail
(3) vacuum freeze-drying steamed beef soup: the steamed beef soup that will freeze fully advances the vacuum freeze drying storehouse by quick freezing repository along whole of sky rail, after whole steamed beef soup bins are sent the vacuum freeze drying storehouse to, should shut door immediately, cold-trap is cooled to about-30 ℃, start the vacuum unit, strict monitoring temperature of charge is in-25--30 ℃ scope, when vacuum is in the 30-70Pa scope in the storehouse, start the electric hot plate heating, make the beef soup stock in rough vacuum, complete lyophilization under the low-temperature condition, when the water content in the beef soup stock 3% when following, can close refrigeration system, vacuum unit and electric hot plate, and in dryness storehouse, inflate, open door during storehouse to be dried inside and outside air pressure balance, carry out the discharging defrost
(4) stripping and slicing metering packing: the material frame that will be fully loaded with cellular solid beef soup stock is shifted onto between post processing along whole of sky rail, unloads drying fully beef soup stock, and tests under germ-free condition, on dicer the stripping and slicing of solid steamed beef soup is become 4 * 2cm
2Fritter, measure, vacuumize packing and make vacuum freeze-drying and concentrate beef in own juice soup stock bag
IV, vacuum freeze-drying garnishes and chilli oil pack makes operation
(1) garlic bolt, caraway fresh, that clean are cut into 1-2cm length with vegetable-chopper, aseptic metering sabot, charging tray is contained on the material frame, adopt same vacuum freeze-drying technology, make the dehydration fully under vacuum, cryogenic conditions of garlic bolt, caraway, water content is controlled at below 7%, garlic bolt, the caraway of vacuum freeze-drying are mixed, and aseptic metering vacuumizes and is packaged into vacuum freeze-drying garnishes bag
(2) 0.5 part in the plant vegetable oil of fresh refining, 0.2 part of refining salad oil and 0.3 part of ratio with 5: 2: 3 of refining butter are mixed after, when in jacketed pan, being heated to 80-90 ℃, join and carry out lixiviate in fresh, the drying paprika, and under aseptic condition, measure to vacuumize with bottle placer and be packaged into the chilli oil bag
V assembly operation
Drying cake bag, vacuum freeze-drying beef sliced meat bag, vacuum freeze-drying are concentrated beef in own juice soup stock bag, vacuum freeze-drying garnishes bag and chilli oil bag etc. be fitted in a disposable food bag or the food containers, sterile packaged gets product
The food of producing according to above-mentioned manufacture craft is convenience type, health-care nutritive dehydration Islamic fast food " hand-pulled noodles with beef " food, it comprises that drying cake bag, vacuum freeze-drying beef sliced meat bag, vacuum freeze-drying concentrate beef in own juice soup stock bag, vacuum freeze-drying garnishes bag and chilli oil bag etc., are contained in above-mentioned major ingredient bag and ingredient bags assembly in disposable foodstuff generation or the food containers.When edible, only need each master, proportion bag are cut off, insert container simultaneously, vexed soaking got final product in several minutes after pouring boiling water, and its taste has still kept one clear (soup is clear), two white (noodles are white), three red (capsanthins) of tradition " hand-pulled noodles with beef " food, the peculiar lacol flavor of quatre (garlic bolt is green, caraway is green).In addition, also can produce the vacuum freeze-dehydrating Islamic disposable noodles food of other type according to above-mentioned production technology.
Dewatered snack provided by the invention " hand-pulled noodles with beef " food and production technology thereof, by vacuum freeze-dehydrating lyophilization face cake operation or the additional microwave drying face cake operation of hot blast, vacuum freeze-drying dried beef slices production process, vacuum freeze-drying concentrates beef in own juice soup stock production process, " hand-pulled noodles with beef " food that vacuum freeze-drying garnishes production process and assembly operation process, compare with the instant food that other drying mode processes, its unique distinction is arranged: the structure and the mode of appearance that can keep original material, can not shrink and chap, can not cause the surface sclerosis, can keep the look of food well, fragrant, flavor, shape and nutritive value and freshness.Non-frying surface cake has strong wheat fragrance, garnishes and join meat collocation rationally, soup stock keeps the local flavor of tradition " hand-pulled noodles with beef ", the vacuum freeze-dehydrating dried foods has the same open texture of sponge, the rehydration performance of product is good, as long as soak with boiling water, just can original form and the shape of very fast recovery, its profile of the food after the rehydration, color and luster, taste all with freeze-drying before the aquatic foods product almost do not have very difference; Store long shelf-life, and be not subjected to the restriction in season or area; Be easy to carry, transportation, instant.It is the convenience type of enjoying a kind of consumer of confession house, tourism or the spare time of working, and the fast food of health-care nutritive also makes all parts of the country that enter of " hand-pulled noodles with beef " genuineness that has Lanzhou characteristic local flavor become possibility simultaneously.
Claims (1)
1. dewatered hand-pulled Muslims, noodles with beaf production technology: comprise drying cake production process; Vacuum freeze-drying dried beef slices production process; Vacuum freeze-drying concentrates beef in own juice soup stock production process; Vacuum freeze-drying garnishes production process and assembly operation is characterized in that:
Drying cake production process of I
(1) proportioning of raw material, auxiliary material
1. raw material: 10 parts in the refined wheat powder of high-strength muscle degree;
2. the softening pure water 2-3 part that meets sanitary standard;
3. auxiliary material: what meet food additives sanitary standard regulation contains iodine refined salt 0.2-0.3 part, buck 0.03-0.05 part, converted starch 0.05-0.15 part, carboxymethyl cellulose (CMC) 0.02-0.04 part, each 0.002 part of monosodium glutamate pigment, 0.002 part of each 0.001 part of composite phosphate, glycerin monostearate BHA (T) and citric acid
(2) and face and slaking: 10 parts in the refined wheat powder of high muscle degree, additive etc. are fully mixed in He Mianchi, and it is standby to make composite flour; In water temperature is 0.005 part of the potassium sorbate that adds food grade in 25-30 ℃ the drinkable water, 0.02 part of 0.009 part of Sodium Benzoate and vinegar, and the pH value of regulating the aqueous solution is in the 3.5-4 scope; The water for preparing is slowly joined in the composite flour, fully stir while adding, the stirring arm linear velocity is 2-3 revolutions per second; To under low temperature static, place 2-4 hour with the formed wetted surface of face group again, impel hydrone to be penetrated into the protein molecule inside of flour to greatest extent, further form gluten quality, and granular dough is played modified effect, can further improve the process industrial art performance of dough
(3) stretch bar and boiling: dough is passed through the abundant tumbling of the counterrotating roll of multiple tracks, make whippy dough, dough is carried out cutting, bar is stretched in tumbling, difference hobby according to the consumer, can will stretch the noodles that bar is drawn into different in width and length, as: capillary noodles, vermicelli, fragrant-flowered garlic blade face bar and lasagne etc.; In boiling the jacketed pan of face, add the softening pure water 40-50 part that meets sanitary standard, and add 0.75 part of refined salt, 0.03 part of lactic acid, and be heated to boiling, send drawing good noodles into boiling 100-200 second in the jacketed pan, starch α one change degree is reached more than 85%; Spray anti-adhesion hydrojet on the noodles surface of starch α-change then, anti-adhesion hydrojet is by 0.24 part in ground rice, and smart part 0.15 part of konjaku and pure water duplicate for 15 parts and form; With the noodle cutter cutting of these noodles, make the face cake by the mould shaping while hot again, and the charging tray of packing into, be put in as ready on the material frame
(4) dry hand-pulled noodles face cake: two kinds of drying means are arranged, and a kind of is to adopt the additional heated-air drying face cake of microwave, and another kind is a vacuum freeze-drying face cake
1. microwave adds heated-air drying face cake: will spray antiblocking liquor, and starch α-change degree at the face cake of the quantitative cut-out more than 85%, put the case of continous way air drier chain into, layering reciprocation cycle from top to bottom carry out drying in the tunnel of air drier, when baking temperature is generally 70-90 ℃, time was generally 20-30 minute, the linear velocity of dryer conveyer chain be 2.5-3 rice/minute, microwave frequency is 900+30MHz, microwave power converts can the dewater principle of 1 kilogram of moisture content of microwave to according to 1 degree electricity, and dry back finished product water content is 8-10%, some dry deficiency of time face cake water content height, go mouldy easily, be unfavorable for the preservation of product; If drying time is long, the dehydration of face cake is too much, and energy consumption increases, easily make the jaundice of face cake, brittle failure and be full of cracks increase broken head amount, thereby cost are improved, microwave adds heated-air drying, hot blast and microwave are one, carry out in short-term heated-air drying earlier and assist microwave drying again, can make noodles rapid draing, guarantee that the noodles rehydration is good, gluten value height
2. vacuum freeze-drying face cake: starch α one change degree has been more than 85%, and makes the face cake by the mould shaping while hot through the noodles that antiblocking liquor is handled, and the charging tray of packing into is put on the material frame; The material frame that is loaded with face biscuit dish is advanced the quick freezing repository quick freezing along whole of sky rail, can be with the complete deep colling of face cake under-40 ℃ of left and right sides conditions through 1-2 hour; With the face cake that freezes fully, advance the vacuum freeze drying storehouse by quick freezing repository along whole of sky rail, after whole material framves enter dry vacuum container, shut door immediately, cold-trap is cooled to about-30 ℃, start the vacuum unit this moment, strict monitoring temperature of charge is at-25 ℃--and in 30 ℃ of scopes, vacuum can start the electric hot plate heating in the storehouse between 30-70Pa, until the face cake in vacuum, bone dry under the low-temperature condition, face cake institute water content is controlled at below 5%, closes refrigeration system and vacuum unit again, and in dryness storehouse, inflate, open door during storehouse to be dried inside and outside air pressure balance, carry out the discharging defrost; The material frame that is being fully loaded with drying cake is advanced between post processing along whole of sky rail, unload drying fully face cake, and under germ-free condition, sort, measure, vacuumize and be packaged into vacuum freeze-drying face cake bag
II vacuum freeze-drying dried beef slices production process (one) beef slaking and section: get the fresh clean ox rib of the fresh clean beef of 10-15 part and 10-15 part, bracket bone etc. places in the jacketed pan, and in pot, add the softening pure water immersion of 80-100 part for a moment, with superheated steam that jacketed pan is boiled, beat the floating foam that floats on the surface while burning, take by weighing anise, each 0.7 part in Chinese prickly ash, 0.3 part of fennel seeds, cassia bark, each 0.25 part in ginger, tsaoko, dried galingal, Chinese cassia tree, the meat bandit, Sha Ren, cloves, the brigand, Gui Ding, black pepper, 0.35 part of each 0.25 part of white pepper and dried orange peel, a condiment gauze bag of tightening mouth will be put into behind the abundant mixing of above-mentioned material, and seasoning bag gone into pot, take by weighing 0.1-0.2 part again and contain iodine refined salt, 0.025 part sodium glutamate, 5 * 10-6 part the natrium nitrosum that fully dissolves with a little hot water, evenly be sprinkled in the jacketed pan, use that little steam is slowly stewing to be boiled this moment instead, treating beef boils to 8-9 when ripe, it is pulled out, remove the grease on the beef clod while hot, sarolemma, the muscle tendon reaches the not broken bone of Ex-all, treat the shaping sabot of beef cooling back, send into temperature again in-30--40 ℃ quick freezing repository freezing 3-5 hour; Freeze fixed-type back at beef and from quick freezing repository, take out, and on meat slicer, beef is cut into the thick dried beef slices of 0.2cm, under germ-free condition, dried beef slices is measured sabot, and charging tray is loaded on material adds as ready
(2) dried beef slices freezes: will be loaded with the material frame of dried beef slices charging tray, advance the quick freezing repository quick freezing along whole of day rail, and can be with the complete deep colling of dried beef slices under-30--40 ℃ condition through 1-2 hour
(3) vacuum freeze-drying dried beef slices: the dried beef slices that will freeze fully advances the vacuum freeze drying storehouse by quick freezing repository along whole of sky rail, after being loaded with the whole material framves that freeze dried beef slices and sending dryness storehouse to, should shut door immediately, cold-trap is cooled to about-30 ℃, start the vacuum unit this moment, and strict monitoring temperature of charge is in-25--30 ℃ scope, when vacuum is in the 30-70Pa scope in the storehouse, start the electric hot plate heating, when the water content in the dried beef slices 3% when following, close refrigeration system and vacuum unit and electric hot plate, in dryness storehouse, inflate, open door when treating the dry vacuum container inside and outside air pressure balance, carry out the discharging defrost
(4) packing: the material frame that will be fully loaded with Dried beef slices is shifted onto between post processing along whole of sky rail, unloads drying fully dried beef slices, and tests, sorts, measures under germ-free condition, vacuumizes packing and makes vacuum freeze-drying beef sliced meat bag
The III vacuum freeze-drying concentrates beef in own juice soup stock operation
(1) making of steamed beef soup: in above-mentioned dried beef slices production process, when in jacketed pan, boiling beef to the 8-9 maturation, beef can be pulled out, break the oil slick that goes to the steamed beef soup surface, further stew Boiled beef soup, treat to take out when steamed beef soup is endured to thickness Os Bovis seu Bubali and seasoning bag, and steamed beef soup inserted in the low-temp low-pressure concentration pan concentrate, break the grease on its top layer while concentrating, after treating that steamed beef soup cools off fully, take by weighing the refining maltodextrin of 2-4 part, slowly add also continuous stirring of steamed beef soup it is dissolved fully, in steamed beef soup, add a little again and contain iodine refined salt, sodium glutamates etc. are modulated meticulously; At last can be under aseptic condition with steamed beef soup, metering filling is gone into dish and is contained in as ready on the material frame
(2) quick-frozen of steamed beef soup: will be loaded with the material frame of steamed beef soup charging tray, and slowly advance the quick freezing repository quick freezing, and under-30--40 ℃ condition, steamed beef soup can be freezed fully through 1-2 hour along whole of day rail
(3) vacuum freeze-drying steamed beef soup: the steamed beef soup that will freeze fully advances the vacuum freeze drying storehouse by quick freezing repository along whole of sky rail, after whole steamed beef soup bins are sent the vacuum freeze drying storehouse to, should shut door immediately, cold-trap is cooled to about-30 ℃, start the vacuum unit, strict monitoring temperature of charge is in-25--30 ℃ scope, when vacuum is in the 30-70Pa scope in the storehouse, start the electric hot plate heating, make the beef soup stock in rough vacuum, complete lyophilization under the low-temperature condition, when the water content in the beef soup stock 3% when following, can close refrigeration system, vacuum unit and electric hot plate, and in dryness storehouse, inflate, open door during storehouse to be dried inside and outside air pressure balance, carry out the discharging defrost
(4) stripping and slicing metering packing: the material frame that will be fully loaded with cellular solid beef soup stock is shifted onto between post processing along whole of sky rail, unload drying fully beef soup stock, and under germ-free condition, test, on dicer, the stripping and slicing of solid steamed beef soup is become the fritter of 4 * 2cm2, measure, vacuumize packing and make the concentrated beef in own juice soup stock bag of vacuum freeze-drying
IV, vacuum freeze-drying garnishes and chilli oil pack makes operation
(1) garlic bolt, caraway fresh, that clean are cut into 1-2cm length with vegetable-chopper, aseptic metering sabot, charging tray is contained on the material frame, adopt same vacuum freeze-drying technology, make the dehydration fully under vacuum, cryogenic conditions of garlic bolt, caraway, water content is controlled at below 7%, garlic bolt, the caraway of vacuum freeze-drying are mixed, and aseptic metering vacuumizes and is packaged into vacuum freeze-drying garnishes bag
(2) 0.5 part in the plant vegetable oil of fresh refining, 0.2 part of refining salad oil and 0.3 part of ratio with 5: 2: 3 of refining butter are mixed after, when in jacketed pan, being heated to 80-90 ℃, join and carry out lixiviate in fresh, the drying paprika, and under aseptic condition, measure to vacuumize with bottle placer and be packaged into the chilli oil bag
V assembly operation
Drying cake bag, vacuum freeze-drying beef sliced meat bag, vacuum freeze-drying are concentrated beef in own juice soup stock bag, vacuum freeze-drying garnishes bag and chilli oil bag etc. be fitted in a disposable food bag or the food containers, sterile packaged gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00130750A CN1113613C (en) | 2000-05-31 | 2000-10-18 | A dewatered hand-pulled Muslims, noodles with beaf and its production technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00117742.7 | 2000-05-31 | ||
| CN00177427 | 2000-05-31 | ||
| CN00130750A CN1113613C (en) | 2000-05-31 | 2000-10-18 | A dewatered hand-pulled Muslims, noodles with beaf and its production technology |
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| CN1325640A CN1325640A (en) | 2001-12-12 |
| CN1113613C true CN1113613C (en) | 2003-07-09 |
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| CN00130750A Expired - Fee Related CN1113613C (en) | 2000-05-31 | 2000-10-18 | A dewatered hand-pulled Muslims, noodles with beaf and its production technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349219A (en) * | 2013-06-27 | 2013-10-16 | 神大鹏 | Vacuum freeze-dried celery instant noodles and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| WO2005110118A1 (en) * | 2004-05-17 | 2005-11-24 | Shuxiao Song | Instant noodle with soup and its preparation method |
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2000
- 2000-10-18 CN CN00130750A patent/CN1113613C/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349219A (en) * | 2013-06-27 | 2013-10-16 | 神大鹏 | Vacuum freeze-dried celery instant noodles and preparation process thereof |
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