CN111728137A - Efficient preparation method of fresh noodles - Google Patents
Efficient preparation method of fresh noodles Download PDFInfo
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- CN111728137A CN111728137A CN202010449804.5A CN202010449804A CN111728137A CN 111728137 A CN111728137 A CN 111728137A CN 202010449804 A CN202010449804 A CN 202010449804A CN 111728137 A CN111728137 A CN 111728137A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 35
- 230000008569 process Effects 0.000 claims abstract description 18
- 230000000694 effects Effects 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 8
- 238000003780 insertion Methods 0.000 claims description 6
- 230000037431 insertion Effects 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 230000001502 supplementing effect Effects 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 230000008878 coupling Effects 0.000 claims description 2
- 238000010168 coupling process Methods 0.000 claims description 2
- 238000005859 coupling reaction Methods 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 230000002618 waking effect Effects 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 5
- 230000003020 moisturizing effect Effects 0.000 abstract description 3
- 239000000843 powder Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 238000003490 calendering Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 210000001503 joint Anatomy 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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Classifications
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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
- A23L7/111—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
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The invention belongs to the technical field of noodle preparation, and particularly relates to an efficient preparation method of fresh noodles. According to the invention, the effective dough waking effect is achieved by introducing a humidifying film covering structure, adding a dough waking accelerator and properly turning in the dough waking process. The invention has the advantages of stable and effective moisturizing and heat-preserving effect of the humidifying and film-covering structure, openable function of the structure, high structural stability in the opening process, simple and convenient opening operation, water vapor usage saving and high efficiency, and convenient and quick integral dough standing operation and high dough standing degree.
Description
Technical Field
The invention belongs to the technical field of noodle preparation, and particularly relates to an efficient preparation method of fresh noodles.
Background
The fresh noodles refer to fresh noodles without drying and dewatering, and compared with common dry-type fine dried noodles, the fresh noodles have the advantages of soft and bright appearance, high water content in the noodles and less nutrient loss.
The existing preparation method of fresh noodles generally comprises the following steps: batching, dough kneading, dough standing, calendering, shredding and packaging, wherein dough standing ring needs to be in relatively large humidity and temperature environment, which can be ignored and can not be reached in the existing general dough making method, so that the standing time is required to be long, which causes the problem of overall efficiency reduction, and therefore a more appropriate dough standing operation method and equipment are urgently needed in the market to ensure the efficient preparation effect of the fresh noodles.
The Chinese patent with patent publication number CN 109259077A and publication number 2019.01.25 discloses a production method of fresh noodles, which comprises the following steps: s1, preparing dough mixing water: preparing 30-35 parts of purified water, 1-3 parts of salt, 1-3 parts of dietary alkali and 2-4 parts of alcohol according to parts by weight, melting the salt and the dietary alkali into the purified water, adding the alcohol into a pressure cooker, and sterilizing at high temperature to obtain dough kneading water; s2, preparing edible powder: preparing 55-70 parts of flour, 5-10 parts of protein powder, 5-10 parts of starch and 5-10 parts of wheat gluten according to parts by weight, and uniformly mixing the above materials to obtain edible powder; s3, dough mixing: adding the edible powder obtained in the last step and the dough kneading water into a dough mixer according to the proportion of 10 (3-4) and stirring for 10-12min to prepare dough; s4, waking up; s5, rolling; and S6, packaging.
However, the production method disclosed by the invention has the problems of low waking efficiency and poor effect.
Disclosure of Invention
The invention aims to provide an efficient preparation method of fresh noodles, which can achieve the effect of effective dough standing by introducing a humidifying film covering structure, adding a dough standing accelerator and properly turning in the dough standing process. The invention has the advantages of stable and effective moisturizing and heat-preserving effect of the humidifying and film-covering structure, openable function of the structure, high structural stability in the opening process, simple and convenient opening operation, water vapor usage saving and high efficiency, and convenient and quick integral dough standing operation and high dough standing degree.
The technical scheme adopted by the invention for solving the problems is as follows: an efficient preparation method of fresh noodles comprises the steps of preparing materials, kneading dough, proofing dough, rolling, shredding and packaging in sequence, wherein a dough proofing accelerator is added in the step of preparing the materials, the temperature in the step of proofing dough is 25-32 ℃, the humidity is 40-45, the time is 10-25min, the maximum difference value of humidity change in the dough proofing process is less than or equal to 4, and a humidifying film covering structure covers the dough in the dough proofing process.
The further preferred technical scheme is as follows: the leavening accelerator comprises dry yeast, white granulated sugar and vinegar.
The further preferred technical scheme is as follows: the dough is turned over at least once from top to bottom in the dough standing step.
The further preferred technical scheme is as follows: the humidifying film covering structure comprises an annular fixed block unit arranged on the opening edge of the awake face container, an inflation ring unit arranged on the annular fixed block unit and connected with a steam generator, a sealing film arranged on the inflation ring unit, and a limiting block unit arranged on the outer annular surface of the annular fixed block unit and used for being fixedly rotated and opened.
The further preferred technical scheme is as follows: annular fixed block unit includes that vertical cross-section is isosceles trapezoid's fixed block main part, sets up fixed block main part upper surface is last and be used for the block to lay aerify the arc annular of ring unit, sets up fixed block main part lower surface is last and be used for the block to insert the rectangle annular at awake container opening border, and sets up the protruding hemispheroid of antiskid on the rectangle annular inner top surface.
The further preferred technical scheme is as follows: aerify the ring unit including setting up cavity tourus on the arc annular sets up the slope discharge hole that cavity tourus is inboard and be used for downward discharge steam sets up the steam admission pipe in the cavity tourus outside sets up steam admission pipe is last and be used for connecting steam generator's coupling hose, and sets up the cavity tourus outside just is located steam admission pipe top position department and through gripping the back downwards promote the mode in order to be used for the perk rotation to open the U type handle of cavity tourus.
The further preferred technical scheme is as follows: the limiting block unit comprises an outer block body, a limiting elastic part and an inserting groove part, wherein the limiting elastic part is arranged on the inclined outer ring surface of the fixing block body and the inner side surface of the outer block body and used for elastically jacking the outer block body along the axial direction of the inclined outer ring surface of the fixing block body, and the inserting groove part is arranged on the outer block body and used for fixing the hollow ring body which is opened in a tilting and integral rotating mode through the steam inlet pipe.
The further preferred technical scheme is as follows: the insertion groove part comprises a cylindrical groove which is formed from the inclined upper surface of the outer block body downwards along the axial direction of the inclined outer ring surface of the fixing block main body, a pipe body cavity channel which is formed from the cylindrical groove outwards and used for the steam inlet pipe to enter in a rotating mode, and an inner bottom surface clamping circular groove which is arranged on the inner bottom surface of the cylindrical groove and used for inserting and fixing the steam inlet pipe in a mode that the outer block body is jacked upwards through the limiting elastic part, and the position, close to one side of the steam inlet pipe, of the hollow ring body is properly clamped and placed on the arc-shaped circular groove in the rotating opening and closing process.
The further preferred technical scheme is as follows: the limiting elastic part comprises a limiting groove arranged on the inner side surface of the outer side block body, a mounting column arranged on the inclined outer ring surface of the fixing block main body and inserted into the limiting groove, a limiting hole arranged on the mounting column, a limiting cylinder extending downwards from the top surface of the limiting groove and inserted into the limiting hole, a cylinder projecting column arranged on the mounting column, an in-groove cylinder arranged on the top surface of the limiting groove and used for inserting the cylinder projecting column, and a jacking spring sleeved on the cylinder projecting column and jacking up the in-groove cylinder through upward elastic force so as to jack up the outer side block body after the steam inlet pipe rotates to enter the cylindrical groove and further butt the steam inlet pipe and the inner bottom surface clamping circular groove.
The further preferred technical scheme is as follows: the limiting elastic part also comprises an amplifying notch arranged on the inner ring surface of the limiting open hole, an upward cover body arranged on the amplifying notch and used for supporting the limiting cylinder, and an elastic rope which is arranged on the inner plane of the amplifying notch and used for supplementing the jacking elastic force at the jacking spring in a mode of upwards pulling and tying the upward cover body; the limiting block unit further comprises an arc-shaped clamping groove which is arranged at the outer position of the inclined lower surface of the block body at the outer side and is fixed through clamping and used for clamping and sealing the connecting hose pressed by the cylinder at the middle section of the U-shaped handle, the connecting hose has a first heavy pressing and sealing effect at the inner bottom surface clamping circular groove so as to stop adding steam when the hollow annular body is opened in a rotating mode and dough turns over, and steam is saved.
According to the invention, the effective dough waking effect is achieved by introducing a humidifying film covering structure, adding a dough waking accelerator and properly turning in the dough waking process. The invention has the advantages of stable and effective moisturizing and heat-preserving effect of the humidifying and film-covering structure, openable function of the structure, high structural stability in the opening process, simple and convenient opening operation, water vapor usage saving and high efficiency, and convenient and quick integral dough standing operation and high dough standing degree.
Drawings
Fig. 1 is a schematic view of the humidifying coating structure used in capping according to the present invention.
FIG. 2 is a schematic view of the humidifying coating structure of the present invention when the humidifying coating structure is turned on.
FIG. 3 is a schematic view of the structure of the inflation ring unit of the present invention.
FIG. 4 is a schematic view showing the structure of an insertion groove portion in the present invention.
Fig. 5 is a schematic view of a position structure of the limit elastic part of the present invention.
Fig. 6 is a schematic view of the position structure of the upper cover body in the present invention.
Detailed Description
The following description is only a preferred embodiment of the present invention and is not intended to limit the scope of the present invention.
Example (b): as shown in the attached figures 1, 2, 3, 4, 5 and 6, the preparation method of the fresh noodles comprises the steps of preparing materials, kneading dough, proofing, calendaring, shredding and packaging in sequence, wherein a dough proofing accelerator is added in the step of preparing the materials, the temperature in the step of proofing is 25-32 ℃, the humidity is 40-45, the time is 10-25min, the maximum difference of humidity change in the dough proofing process is less than or equal to 4, and a humidifying film covering structure covers the upper part of dough in the dough proofing process.
In this embodiment, the dough leavening step adopts a temperature of 25-32 ℃ to ensure that the yeast ferment to the maximum extent and avoid unnecessary cold-shrinkage collapse of the dough, while the humidity of 40-45 can avoid the problem that the dough becomes hard and cracks due to dehydration due to drying.
The leavening accelerator comprises dry yeast, white granulated sugar and vinegar.
In the prior art, the dough leavening step is only a standing process, and no matter what the dough leavening step is, protein molecules can relax and reconstruct by themselves, so that the purpose of dough leavening and expansion is achieved.
The dough is turned over at least once from top to bottom in the dough standing step.
In the embodiment, the dough leavening process is essentially that the proteins restore the spatial configuration again, so the shape of the dough is expanded properly, and the resistance of the proteins in the lower part of the constantly pressed area to restore the spatial configuration is relatively large, so that the whole dough leavening step needs to be turned over at least once to ensure the uniformity of the whole expansion of the dough, which requires that the humidifying and laminating structure has the advantage of convenient opening and closing.
The humidifying and film covering structure comprises an annular fixed block unit 1 arranged on the opening edge of the awake face container, an inflation ring unit 2 arranged on the annular fixed block unit 1 and connected with a steam generator, a sealing film 3 arranged on the inflation ring unit 2, and a limiting block unit 4 arranged on the outer annular surface of the annular fixed block unit 1 and used for fixing the inflation ring unit 2 to be opened in a rotating mode.
In this embodiment, the steam generator itself has the function of humidity and temperature regulation in the manner of the prior art, the annular fixed block unit 1, the inflating ring unit 2 and the sealing film 3 can ensure the basic humidifying and heat-insulating effect so as to provide a proper dough standing environment for dough, the inflatable ring unit 2 can be tilted at one end on the annular fixed block unit 1, and the other end is an opening after leaving the annular fixed block unit 1, so that the dough can be conveniently turned, and finally the limit block unit 4, which can fix the air ring unit 2 that has been rotated open, so that it is unnecessary to hold the air ring unit 2 by hand, ensuring that a single person can turn the dough with both hands, the inflation ring unit 2 is taken down from the limiting block unit 4, and then the humidifying and heat-insulating effect after the cover sealing can be recovered.
Annular fixed block unit 1 includes that vertical cross-section is isosceles trapezoid's fixed block main part 101, sets up fixed block main part 101 upper surface is last and be used for the block to lay aerify ring unit 2's arc annular 102 sets up fixed block main part 101 lower surface is last and is used for the block to insert the rectangle annular 103 at awake face container opening border, and sets up the protruding hemispheroid 104 of antiskid on the top surface in rectangle annular 103. The gas charging ring unit 2 comprises a hollow annular ring body 201 arranged on the arc-shaped annular groove 102, an inclined discharge hole 202 arranged on the inner side of the hollow annular ring body 201 and used for discharging steam downwards, a steam inlet pipe 203 arranged on the outer side of the hollow annular ring body 201, a connecting hose 204 arranged on the steam inlet pipe 203 and used for connecting a steam generator, and a U-shaped handle 205 arranged on the outer side of the hollow annular ring body 201 and located above the steam inlet pipe 203 and used for being tilted to rotate and open in a downward pushing mode after being held, wherein the hollow annular ring body 201 is provided with the U-shaped handle 205.
In this embodiment, the diameter of the arc-shaped surface of the arc-shaped ring groove 102 needs to be properly larger than the outer diameter of the hollow torus 201, so as to ensure that one end of the hollow torus 201 is supported on the arc-shaped ring groove 102 and the other end of the hollow torus 201 does not fall off the arc-shaped ring groove 102 when tilted.
In addition, the setting of rectangle annular groove 103 can the lock butt joint all kinds of circular containers of standing face along, a plurality of the slope discharge hole 202 encloses into the round for carry out enough and suitable steam to the dough and spray the action, and the material of steam admission pipe 203 is current rigid plastic, just can regard as after inserting stopper unit 4 the rotatory perk of cavity tourus 201 one end is the fixed point of the other end, U type handle 205 then is whole the rotatory application of force position of turning of cavity tourus 201.
It is emphasized that, in the industrial large-scale dough leavening process, the dough is relatively large, so that if the moisture is not supplemented actively, the volatilization degree of the moisture on the surface is too large, so that the surface of the dough is dried and cracked, and the leavening effect is greatly influenced, therefore, the humidifying film covering structure is necessary to carry out sufficient and proper active water vapor supplementation.
The limiting block unit 4 comprises an outer block body 401, a limiting elastic part 402 which is arranged on the inclined outer ring surface of the fixing block body 101 and the inner side surface of the outer block body 401 and is used for elastically jacking the outer block body 401 along the axial direction of the inclined outer ring surface of the fixing block body 101, and an insertion groove part 403 which is arranged on the outer block body 401 and is inserted and fixed through the steam inlet pipe 203 so as to fix the hollow ring body 201 which is tilted at the other end and is integrally rotated and opened. The insertion groove part 403 includes a cylindrical groove 403a formed from the inclined upper surface of the outer block 401 downward along the axial direction of the inclined outer ring surface of the fixing block main body 101, a pipe body cavity 403b formed from the cylindrical groove 403a outward and used for the steam inlet pipe 203 to enter in a rotating manner, and an inner bottom engaging circular groove 403c formed on the inner bottom surface of the cylindrical groove 403a and used for inserting and fixing the steam inlet pipe 203 in a manner that the outer block 401 is pushed up upward by the limit elastic part 402, and the position of the hollow circular ring body 201 close to one side of the steam inlet pipe 203 in the rotating opening and closing process is properly engaged and placed on the arc-shaped circular groove 102.
In this embodiment, the inner bottom surface engaging circular groove 403c is more recessed than the cylindrical groove 403a, and the elastic force of the limiting elastic portion 402 itself acts to push up the outer block 401, i.e., the inner bottom surface engaging circular groove 403c has a downward moving back, the steam inlet pipe 203 rotates to a position, and then moves upward to block the effect of the steam inlet pipe 203, so that the hollow circular ring 201 tilted does not fall down.
In addition, when the hollow torus 201 is in a state of being tilted in a rotating manner, most of the self weight of the hollow torus still depends on the supporting function of the arc-shaped ring groove 102, and the stopper unit 4 is only used for preventing the steam inlet pipe 203 from rotating and moving out, namely, applying an annular limiting force to the hollow torus 201.
The position-limiting elastic part 402 includes a position-limiting groove 402a formed on the inner surface of the outer block 401, a mounting post 402b formed on the inclined outer circumferential surface of the fixing block body 101 and inserted into the position-limiting groove 402a, a position-limiting opening 402c formed in the mounting post 402b, a position-limiting cylinder 402d extending downward from the inner top surface of the position-limiting groove 402a and inserted into the position-limiting opening 402c, a cylinder protrusion post 402e formed on the mounting post 402b, an in-groove cylinder 402f formed on the inner top surface of the position-limiting groove 402a and into which the cylinder protrusion post 402e is inserted, and a means which is sleeved on the column protruding column 402e and jacks up the in-groove cylinder 402f by upward elastic force for jacking up the outer block 401 after the steam inlet pipe 203 rotates into the cylindrical groove 403a, and a jack-up spring 402g abutting against the steam inlet pipe 203 and the inner bottom surface engagement circular groove 403 c.
In this embodiment, the initial state of the elastic limit portion 402 is: the jacking spring 402g is in a relatively relaxed state, directly jacks up the in-groove cylinder 402f and indirectly jacks up the outer block 401, so that the inner bottom surface clamping circular groove 403c is located at a relatively high position, then the hollow circular ring body 201 drives the steam inlet pipe 203 to rotate before or during rotation, the inner bottom surface clamping circular groove 403c needs to be downward, the jacking spring 402g needs to be compressed, and finally the steam inlet pipe 203 rotates to be aligned with the inner bottom surface clamping circular groove 403c, the outer block 401 is originally held by a downward force to be loosened, and can be pushed upward by the jacking spring 402g, so that the steam inlet pipe 203 is stably clamped in the inner bottom surface clamping circular groove 403c and cannot rotate out again.
On the other hand, after dough turning is completed, the hollow annular body 201 holds the column in advance, the outer block body 401 moves downwards again, the steam inlet pipe 203 can be disengaged, and the whole hollow annular body 201 is connected with the sealing film 3, so that the humidifying and heat-insulating effects after capping can be recovered.
The limit elastic part 402 further comprises an amplifying notch 402h arranged on the inner annular surface of the limit opening 402c, an upper cover 402k arranged on the amplifying notch 402h and used for supporting the limit cylinder 402d, and an elastic rope 402m arranged on the inner plane of the amplifying notch 402h and used for supplementing the jacking elastic force of the jacking spring 402g by means of upward pulling and tying the upper cover 402 k; the stopper unit 4 further includes an arc-shaped engaging groove 404 disposed at an outer position of the inclined lower surface of the outer block 401 and used for clamping and sealing the connecting hose 204 pressed by the middle column of the U-shaped grip 205 in a manner of fastening and fixing the U-shaped grip 205, and the connecting hose 204 has a first re-pressing sealing effect at the inner bottom engaging circular groove 403c, so as to stop steam adding and save steam when the hollow circular ring 201 is rotated and opened and dough is turned over.
In this embodiment, the upward cover 402k cooperates with the elastic force of the elastic cord 402m, i.e., assists the jacking spring 402g, and one of the two can be used when damaged, and the connection hose 204 itself has elasticity, and is pressed and closed by the steam inlet pipe 203 in the inner bottom surface clamping circular groove 403c for the first time, and is pressed and closed by the arc-shaped clamping groove 404 and the U-shaped grip 205 for the second time, so that unnecessary steam waste when the hollow circular ring body 201 with the sealing film 3 is opened can be ensured, and the pipeline can be cleared again for steam supplement after the sealing cover action is recovered.
The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various modifications can be made within the knowledge of those skilled in the art without departing from the gist of the present invention. These are non-inventive modifications, which are intended to be protected by patent laws within the scope of the claims appended hereto.
Claims (10)
1. The efficient preparation method of the fresh noodles comprises the steps of preparing materials, kneading dough, standing dough, rolling, shredding and packaging in sequence, and is characterized in that: adding a dough leavening accelerator in the material preparation step, wherein the temperature in the dough leavening step is 25-32 ℃, the humidity is 40-45, the time is 10-25min, the maximum difference of humidity changes in the dough leavening process is less than or equal to 4, and a humidifying film covering structure covers the dough in the dough leavening process.
2. The efficient preparation method of fresh noodles according to claim 1, wherein the method comprises the following steps: the leavening accelerator comprises dry yeast, white granulated sugar and vinegar.
3. The efficient preparation method of fresh noodles according to claim 1, wherein the method comprises the following steps: the dough is turned over at least once from top to bottom in the dough standing step.
4. The efficient preparation method of fresh noodles according to claim 1, wherein the method comprises the following steps: the humidifying film covering structure comprises an annular fixed block unit (1) arranged on the opening edge of the awake face container, an inflation ring unit (2) arranged on the annular fixed block unit (1) and connected with a steam generator, a sealing film (3) arranged on the inflation ring unit (2), and a limiting block unit (4) arranged on the outer annular surface of the annular fixed block unit (1) and used for being fixedly and rotatably opened and used for inflating the ring unit (2).
5. The method for efficiently preparing fresh noodles according to claim 4, wherein the method comprises the following steps: annular fixed block unit (1) includes that vertical cross-section is isosceles trapezoid's fixed block main part (101), sets up fixed block main part (101) upper surface is last and be used for the block to lay aerify arc annular (102) of ring unit (2), set up fixed block main part (101) lower surface is last and is used for the block to insert rectangle annular (103) at awake face container opening border, and sets up protruding hemisphere body (104) of antiskid on the top surface in rectangle annular (103).
6. The method for efficiently preparing fresh noodles according to claim 5, wherein the method comprises the following steps: aerify ring unit (2) including setting up cavity tourus (201) on arc annular (102) sets up cavity tourus (201) inboard and the slope discharge hole (202) that are used for steam of discharging downwards set up steam admission pipe (203) in the cavity tourus (201) outside sets up on steam admission pipe (203) and be used for connecting steam generator's coupling hose (204), and set up and be in the cavity tourus (201) outside just is located steam admission pipe (203) top position department and through holding back pushing mode downwards in order to be used for the perk rotation to open the U type handle (205) of cavity tourus (201).
7. The method for efficiently preparing fresh noodles according to claim 6, wherein the method comprises the following steps: the limiting block unit (4) comprises an outer side block body (401), a limiting elastic part (402) which is arranged on the inclined outer ring surface of the fixing block body (101) and the inner side surface of the outer side block body (401) and is used for elastically jacking the outer side block body (401) along the axial direction of the inclined outer ring surface of the fixing block body (101), and an insertion groove part (403) which is arranged on the outer side block body (401) and is used for fixing the hollow annular body (201) which is tilted at the other end and opened in an integral rotating mode through the insertion and fixing mode of the steam inlet pipe (203).
8. The method for efficiently preparing fresh noodles according to claim 7, wherein the method comprises the following steps: the inserting groove part (403) comprises a cylindrical groove (403 a) formed from the inclined upper surface of the outer block body (401) downwards along the axial direction of the inclined outer ring surface of the fixing block main body (101), a pipe body cavity channel (403 b) formed from the cylindrical groove (403 a) outwards and used for the steam inlet pipe (203) to enter in a rotating mode, and an inner bottom surface clamping circular groove (403 c) which is formed in the inner bottom surface of the cylindrical groove (403 a) and used for inserting and fixing the steam inlet pipe (203) in a mode that the outer block body (401) is jacked upwards through the limiting elastic part (402), wherein the position of one side, close to the steam inlet pipe (203), of the hollow circular ring body (201) is properly clamped and placed on the arc-shaped ring groove (102) in the rotating opening and closing process.
9. The method for efficiently preparing fresh noodles according to claim 8, wherein the method comprises the following steps: the limiting elastic part (402) comprises a limiting groove (402 a) arranged on the inner side surface of the outer block body (401), a mounting column (402 b) arranged on the inclined outer ring surface of the fixing block main body (101) and inserted into the limiting groove (402 a), a limiting open hole (402 c) arranged on the mounting column (402 b), a limiting cylinder (402 d) extending downwards from the inner top surface of the limiting groove (402 a) and inserted into the limiting open hole (402 c), a cylinder protruding column (402 e) arranged on the mounting column (402 b), an inner groove cylinder (402 f) arranged on the inner top surface of the limiting groove (402 a) and used for inserting the cylinder protruding column (402 e), and an inner groove cylinder (402 f) sleeved on the cylinder protruding column (402 e) and used for jacking up the outer block body (402 a) after the steam inlet pipe (203) rotates into the cylindrical open groove (403 a) by upward elastic force 401) And a jack-up spring (402 g) abutting the steam inlet pipe (203) and the inner bottom surface engagement circular groove (403 c).
10. The method for efficiently preparing fresh noodles according to claim 8, wherein the method comprises the following steps: the limiting elastic part (402) further comprises an amplifying notch (402 h) arranged on the inner ring surface of the limiting open hole (402 c), an upward cover body (402 k) arranged on the amplifying notch (402 h) and used for supporting the limiting cylinder (402 d), and an elastic rope (402 m) which is arranged on the inner plane of the amplifying notch (402 h) and used for supplementing the jacking elastic force of the jacking spring (402 g) in a mode of upwards pulling and tying the upward cover body (402 k); the limiting block unit (4) further comprises an arc-shaped clamping groove (404) which is arranged at the outer position of the inclined lower surface of the outer side block body (401) and is used for clamping and sealing the connecting hose (204) pressed by the middle section cylinder of the U-shaped grip (205) in a clamping and fixing mode, the connecting hose (204) is arranged at the inner bottom surface clamping circular groove (403 c) and has a first re-pressing and sealing effect so as to stop steam adding when the hollow annular body (201) is rotated to be opened and dough is turned, and steam is saved.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010449804.5A CN111728137A (en) | 2020-05-25 | 2020-05-25 | Efficient preparation method of fresh noodles |
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| CN202010449804.5A CN111728137A (en) | 2020-05-25 | 2020-05-25 | Efficient preparation method of fresh noodles |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204104630U (en) * | 2014-09-22 | 2015-01-21 | 周毅 | A kind of integral type is waken up steaming equipment |
| CN109259077A (en) * | 2018-09-06 | 2019-01-25 | 湖北三杰农业产业化有限公司 | A kind of production method of fresh noodles |
| CN109758007A (en) * | 2017-11-09 | 2019-05-17 | 佛山市顺德区美的电热电器制造有限公司 | Bread-making methods and bread producing machine |
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2020
- 2020-05-25 CN CN202010449804.5A patent/CN111728137A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204104630U (en) * | 2014-09-22 | 2015-01-21 | 周毅 | A kind of integral type is waken up steaming equipment |
| CN109758007A (en) * | 2017-11-09 | 2019-05-17 | 佛山市顺德区美的电热电器制造有限公司 | Bread-making methods and bread producing machine |
| CN109259077A (en) * | 2018-09-06 | 2019-01-25 | 湖北三杰农业产业化有限公司 | A kind of production method of fresh noodles |
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