CN112189790A - Novel processing method of fresh wet noodles - Google Patents
Novel processing method of fresh wet noodles Download PDFInfo
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- CN112189790A CN112189790A CN202011125032.6A CN202011125032A CN112189790A CN 112189790 A CN112189790 A CN 112189790A CN 202011125032 A CN202011125032 A CN 202011125032A CN 112189790 A CN112189790 A CN 112189790A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 85
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 103
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 238000004898 kneading Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 238000005096 rolling process Methods 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 239000008223 sterile water Substances 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000005406 washing Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 230000005070 ripening Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 238000009835 boiling Methods 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 9
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 6
- 230000005855 radiation Effects 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 238000003754 machining Methods 0.000 abstract description 2
- 230000032683 aging Effects 0.000 description 12
- 238000003860 storage Methods 0.000 description 6
- 230000002431 foraging effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
The invention discloses a novel processing method of fresh wet noodles, which comprises the following steps: sterilizing flour before use, and purifying production water; performing dough kneading work on fresh wet noodle processing raw materials in a vacuum horizontal double-shaft dough kneading machine in a vacuum state; primarily rolling the dough to form a dough strip with the thickness of 20mm, putting the dough strip into a closed type ripening machine for ripening, and repeatedly rolling the ripened dough strip to form the dough strip with the thickness of 20mm again; cutting the thin noodle belt into strips by using a noodle cutter machine, and segmenting the strips into sections at equal intervals; washing the boiled noodles with cold water, and packaging the cooled noodles. This novel processing method of bright wet face all uses sterile water, also can reduce the bring bacterial volume of bright wet face product, carries out the cooling work of different temperatures after poaching simultaneously, can guarantee under the more strength effect of bright wet face, accomplishes cooling work fast, has improved the machining efficiency of bright wet face.
Description
Technical Field
The invention relates to the technical field of fresh wet noodle processing, in particular to a novel processing method of fresh wet noodles.
Background
The fresh wet noodles are delicious food which mainly uses wheat flour as food materials for making, are popular food which is popular and economical for people, although the types of the fresh wet noodles on the current market are numerous, the market demand is large, but certain problems still exist in the processing mode of some fresh wet noodles, the selling and eating of the fresh wet noodles can be influenced more or less, and along with the increasing of the market demand of the fresh wet noodles, the problems existing in the processing of some fresh wet noodles are particularly prominent.
At present, factors such as flour, a preservation technology and the like are removed, a production processing technology is an important factor influencing the quality of fresh wet noodles, and the fresh wet noodles are very easy to deteriorate in the manufacturing and storage processes due to high moisture content, so that the quality and the storage period of the fresh wet noodles are seriously influenced, and a novel processing method of the fresh wet noodles is provided so as to solve the problems.
Disclosure of Invention
The invention aims to provide a novel processing method of fresh wet noodles, which aims to solve the problem that the quality and the storage period of the fresh wet noodles are seriously influenced because the fresh wet noodles are easy to deteriorate in the manufacturing and storage processes due to high moisture content in the market in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a novel processing method of fresh wet noodles comprises the following steps:
s1, raw material pretreatment: sterilizing flour before use, and purifying production water;
s2, vacuum kneading: uniformly mixing fresh wet noodle processing raw materials with flour, adding purified water, and performing kneading work in a vacuum horizontal double-shaft dough mixer in a vacuum state;
s3, continuous rolling and proofing curing: primarily rolling the dough to form a dough strip with the thickness of 20mm, putting the dough strip into a closed type ripening machine for ripening, and repeatedly rolling the ripened dough strip to form the dough strip with the thickness of 20mm again;
s4, slitting and segmenting: gradually thinning the cooked noodle band, cutting the thinned noodle band into strips by using a noodle cutter, and segmenting the strips into sections at equal intervals;
s5, water boiling: the segmented noodles are grouped according to specific weight for a water boiling process;
s6, water cooling: washing the boiled noodles with cold water;
s7, packaging: and packaging the cooled noodles.
Preferably, the sterilization method for the flour and the process water in the step S1 mainly adopts ultraviolet mold, radiation sterilization, ozone sterilization and microwave sterilization.
Preferably, the water added in the step S2 for dough kneading is saline water, the salt content is 0.05%, the water addition amount is 20-35% of the flour mass, and the water addition rate is 45% within the allowable range of the equipment.
Preferably, the proofing and curing environment in the step S3 is a closed environment, and the proofing and curing time is 20min to 35min, the temperature is 25 ℃ to 35 ℃, and the humidity is 80% to 85%.
Preferably, the water boiling temperature in the step S5 is 110-125 ℃, and the water boiling time is 1-2 min.
Preferably, the cold water used in step S6 is sterile purified water, and is washed with sterile water at 30-40 ℃ for 20-30S, and then washed with sterile water at 5-15 ℃ for 10-20S.
Preferably, the packaging in step S7 is sealed by using a retort pouch.
Compared with the prior art, the invention has the beneficial effects that: a novel processing method of the fresh wet noodles;
(1) in the processing process, the processing raw materials and the production water of the fresh wet noodles are sterilized in advance, so that the initial bacteria carrying amount of the fresh wet noodles can be effectively reduced, and the quality and the fresh-keeping effect of the finished products processed at the later stage of the fresh wet noodles can be improved;
(2) the dough kneading process is in a vacuum environment, and the dough fermenting and curing process is in a closed environment, so that the contact time of the production raw materials of the fresh wet noodles with the outside in the processing process can be effectively reduced, the bacterial contamination probability of the production raw materials of the fresh wet noodles can be effectively reduced, the quality of the finished products of the fresh wet noodles can be improved, and the excellent effect of the processing method of the fresh wet noodles can be highlighted;
(3) in the poaching and cooling process that carry out the bright wet face, all use sterile water, also can reduce the area bacterial volume of bright wet face product, carry out the cooling work of different temperatures after poaching simultaneously, can guarantee under the more strength effect of bright wet face, accomplish cooling work fast, improved the machining efficiency of bright wet face.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a technical scheme that: a novel processing method of fresh wet noodles comprises the following steps:
s1, raw material pretreatment: the flour before use is sterilized, the production water is purified, and the sterilization method of the flour and the production water mainly adopts ultraviolet mould, radiation sterilization, ozone sterilization and microwave sterilization;
s2, vacuum kneading: uniformly mixing fresh wet flour processing raw materials with flour, adding purified water, and performing flour kneading in a vacuum horizontal double-shaft flour-mixing machine, wherein the water added during flour kneading is salt water, the salt content is 0.05%, the water addition amount is 20% of the flour mass, and the water addition rate is 45% within the allowable range of equipment;
s3, continuous rolling and proofing curing: primarily rolling dough to form a dough strip with the thickness of 20mm, putting the dough strip into a closed type aging machine for aging, repeatedly rolling the aged dough strip to form the dough strip with the thickness of 20mm again, wherein the aging and proofing environment is a closed environment, and the aging and proofing time is 20min, the temperature is 25 ℃, and the humidity is 80%;
s4, slitting and segmenting: gradually thinning the cooked noodle band, cutting the thinned noodle band into strips by using a noodle cutter, and segmenting the strips into sections at equal intervals;
s5, water boiling: the segmented noodles are divided into groups according to specific weight and subjected to a water boiling process, wherein the water boiling temperature is 110 ℃, and the water boiling time is 2 min;
s6, water cooling: washing the boiled noodles with cold water, wherein the cold water is sterile purified water, and is washed with sterile water at 30 ℃ for 20s and then washed with sterile water at 5 ℃ for 10 s;
s7, packaging: and packaging the cooled noodles by adopting a steaming bag for sealing and packaging.
Example 2
The invention provides another technical scheme: a novel processing method of fresh wet noodles comprises the following steps:
s1, raw material pretreatment: the flour before use is sterilized, the production water is purified, and the sterilization method of the flour and the production water mainly adopts ultraviolet mould, radiation sterilization, ozone sterilization and microwave sterilization;
s2, vacuum kneading: uniformly mixing fresh wet flour processing raw materials with flour, adding purified water, and performing flour kneading in a vacuum horizontal double-shaft flour-mixing machine, wherein the water added during flour kneading is salt water, the salt content is 0.05%, the water addition amount is 27% of the flour mass, and the water addition rate is 45% within the allowable range of equipment;
s3, continuous rolling and proofing curing: primarily rolling dough to form a dough strip with the thickness of 20mm, putting the dough strip into a closed type aging machine for aging, repeatedly rolling the aged dough strip to form the dough strip with the thickness of 20mm again, wherein the aging and proofing environment is a closed environment, and the aging and proofing time is 27min, the temperature is 30 ℃, and the humidity is 83%;
s4, slitting and segmenting: gradually thinning the cooked noodle band, cutting the thinned noodle band into strips by using a noodle cutter, and segmenting the strips into sections at equal intervals;
s5, water boiling: the segmented noodles are divided into groups according to specific weight and subjected to a water boiling process, wherein the water boiling temperature is 117 ℃, and the water boiling time is 1.5 min;
s6, water cooling: washing the boiled noodles with cold water, wherein the cold water is sterile purified water, and is washed with 35 deg.C sterile water for 25s, and then washed with 10 deg.C sterile water for 15 s;
s7, packaging: and packaging the cooled noodles by adopting a steaming bag for sealing and packaging.
Example 3
The invention provides another technical scheme: a novel processing method of fresh wet noodles comprises the following steps:
s1, raw material pretreatment: the flour before use is sterilized, the production water is purified, and the sterilization method of the flour and the production water mainly adopts ultraviolet mould, radiation sterilization, ozone sterilization and microwave sterilization;
s2, vacuum kneading: uniformly mixing fresh wet flour processing raw materials with flour, adding purified water, and performing flour kneading in a vacuum horizontal double-shaft flour-mixing machine, wherein the water added during flour kneading is salt water, the salt content is 0.05%, the water addition amount is 35% of the flour mass, and the water addition rate is 45% within the allowable range of equipment;
s3, continuous rolling and proofing curing: primarily rolling dough to form a dough strip with the thickness of 20mm, putting the dough strip into a closed type aging machine for aging, repeatedly rolling the aged dough strip to form the dough strip with the thickness of 20mm again, wherein the aging and proofing environment is a closed environment, and the aging and proofing time is 35min, the temperature is 35 ℃, and the humidity is 85%;
s4, slitting and segmenting: gradually thinning the cooked noodle band, cutting the thinned noodle band into strips by using a noodle cutter, and segmenting the strips into sections at equal intervals;
s5, water boiling: the segmented noodles are divided into groups according to specific weight and subjected to a water boiling process, wherein the water boiling temperature is 125 ℃, and the water boiling time is 1 min;
s6, water cooling: washing the boiled noodles with cold water, wherein the cold water is sterile purified water, and is washed in sterile water at 40 ℃ for 30s and then in sterile water at 15 ℃ for 20 s;
s7, packaging: and packaging the cooled noodles by adopting a steaming bag for sealing and packaging.
Example 4
The invention provides another technical scheme:
raw material preparation work
According to the relevant reference documents, the relevant standards of the raw and auxiliary materials of the fresh wet noodles are determined as follows:
quality index of table flour
Water requirement index for surface preparation
| Smell(s) | Turbidity of water | Iron content | Manganese content | Hardness of | Organic matter | pH value | Pathogenic microorganism |
| Is free of | ＜1 | ＜1mg/L | ＜0.2mg/L | ＜10 | 1mg/L | 5-6 | Is free of |
Selecting quantitative ingredients to perform raw material mixing operation, wherein the ingredients are selected as shown in table III, and after the quantitative selection of various ingredients, performing mixing sterilization operation on the raw materials by adopting ultraviolet mould, radiation sterilization, ozone sterilization, microwave sterilization and other modes.
Ingredient table for table three raw materials
After the raw materials are selected, kneading dough in a vacuum state by using a vacuum horizontal double shaft, wherein the water added during kneading dough is brine, the salt content is 0.05 percent, the water addition amount is 20 to 35 percent of the mass of the flour, and the water addition rate is 45 percent within the allowable range of equipment.
After the raw materials are kneaded into dough, a dough strip with the thickness of 20mm is formed through preliminary rolling of the dough, the dough strip is placed into a closed type aging machine for aging, the aged dough strip is repeatedly rolled to form the dough strip with the thickness of 20mm again, the aging and proofing environment is a closed environment, the aging and proofing time is 20-35 min, the temperature is 25-35 ℃, and the humidity is 80-85%.
Gradually thinning the cooked noodle band, cutting the thinned noodle band into strips by using a noodle cutter, segmenting the strips into equal intervals, and performing a water boiling process according to specific weight groups, wherein the water boiling temperature is 110-125 ℃, and the water boiling time is 1-2 min.
Washing the boiled noodles with cold water, wherein the cold water is sterile purified water, and is prepared by washing the boiled noodles with sterile water at 30-40 deg.C for 20-30 s, washing with sterile water at 5-15 deg.C for 10-20 s, packaging, and sealing with retort pouch.
After fresh wet noodles are processed into finished products, the quality indexes of the finished products are as follows under the environment that the storage temperature is 5 ℃:
table four quality indexes
The results show that the fresh wet noodle product processed by the processing method has less bacteria content, the quality of the fresh wet noodle product is effectively improved, the storage time of the fresh wet noodle is prolonged, and therefore the economic value of the fresh wet noodle product can be effectively improved.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (7)
1. A novel processing method of fresh wet noodles is characterized in that: the method comprises the following steps:
s1, raw material pretreatment: sterilizing flour before use, and purifying production water;
s2, vacuum kneading: uniformly mixing fresh wet noodle processing raw materials with flour, adding purified water, and performing kneading work in a vacuum horizontal double-shaft dough mixer in a vacuum state;
s3, continuous rolling and proofing curing: primarily rolling the dough to form a dough strip with the thickness of 20mm, putting the dough strip into a closed type ripening machine for ripening, and repeatedly rolling the ripened dough strip to form the dough strip with the thickness of 20mm again;
s4, slitting and segmenting: gradually thinning the cooked noodle band, cutting the thinned noodle band into strips by using a noodle cutter, and segmenting the strips into sections at equal intervals;
s5, water boiling: the segmented noodles are grouped according to specific weight for a water boiling process;
s6, water cooling: washing the boiled noodles with cold water;
s7, packaging: and packaging the cooled noodles.
2. The novel processing method of fresh wet noodles according to claim 1, wherein: the sterilization method for the flour and the process water in the step S1 mainly adopts ultraviolet mould, radiation sterilization, ozone sterilization and microwave sterilization.
3. The novel processing method of fresh wet noodles according to claim 1, wherein: the water added in the dough kneading in the step S2 is saline water, the salt content is 0.05%, the water adding amount is 20% -35% of the flour mass, and the water adding rate is 45% within the allowable range of the equipment.
4. The novel processing method of fresh wet noodles according to claim 1, wherein: the proofing and curing environment in the step S3 is a closed environment, the proofing and curing time is 20-35 min, the temperature is 25-35 ℃, and the humidity is 80-85%.
5. The novel processing method of fresh wet noodles according to claim 1, wherein: the water boiling temperature in the step S5 is 110-125 ℃, and the water boiling time is 1-2 min.
6. The novel processing method of fresh wet noodles according to claim 1, wherein: the cold water used in the step S6 is sterile purified water, and is required to be washed in sterile water at the temperature of 30-40 ℃ for 20-30S and then washed in sterile water at the temperature of 5-15 ℃ for 10-20S.
7. The novel processing method of fresh wet noodles according to claim 1, wherein: the packaging in the step S7 adopts a retort pouch for sealing packaging.
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| CN202011125032.6A CN112189790A (en) | 2020-10-20 | 2020-10-20 | Novel processing method of fresh wet noodles |
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| CN202011125032.6A CN112189790A (en) | 2020-10-20 | 2020-10-20 | Novel processing method of fresh wet noodles |
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| CN112189790A true CN112189790A (en) | 2021-01-08 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114903143A (en) * | 2022-05-01 | 2022-08-16 | 河南工业大学 | Preparation method of alkaline fresh-keeping of instant wet noodles, product and application thereof |
| CN115226838A (en) * | 2022-06-17 | 2022-10-25 | 河南省南街村（集团）有限公司 | Preparation method of instant wet noodles, product and application thereof |
| CN115590148A (en) * | 2022-10-13 | 2023-01-13 | 河北今中道食品有限公司（Cn） | Fresh-keeping preparation process of fresh noodles |
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| CN102228194A (en) * | 2011-06-28 | 2011-11-02 | 上海良友（集团）有限公司 | Preparation process of preserved wet noodles |
| CN111011726A (en) * | 2019-12-31 | 2020-04-17 | 长沙南泥湾食品厂 | Bacteria-reducing fresh-keeping method for fresh wet noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102228194A (en) * | 2011-06-28 | 2011-11-02 | 上海良友（集团）有限公司 | Preparation process of preserved wet noodles |
| CN111011726A (en) * | 2019-12-31 | 2020-04-17 | 长沙南泥湾食品厂 | Bacteria-reducing fresh-keeping method for fresh wet noodles |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114903143A (en) * | 2022-05-01 | 2022-08-16 | 河南工业大学 | Preparation method of alkaline fresh-keeping of instant wet noodles, product and application thereof |
| CN114903143B (en) * | 2022-05-01 | 2023-12-05 | 河南工业大学 | Preparation method, product and application of alkaline fresh-keeping of instant wet noodles |
| CN115226838A (en) * | 2022-06-17 | 2022-10-25 | 河南省南街村（集团）有限公司 | Preparation method of instant wet noodles, product and application thereof |
| CN115590148A (en) * | 2022-10-13 | 2023-01-13 | 河北今中道食品有限公司（Cn） | Fresh-keeping preparation process of fresh noodles |
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Application publication date: 20210108 |