CN112335828A - Processing method of non-fried dough sheets - Google Patents
Processing method of non-fried dough sheets Download PDFInfo
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- CN112335828A CN112335828A CN202011268456.8A CN202011268456A CN112335828A CN 112335828 A CN112335828 A CN 112335828A CN 202011268456 A CN202011268456 A CN 202011268456A CN 112335828 A CN112335828 A CN 112335828A
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- 238000003672 processing method Methods 0.000 title abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 31
- 238000005096 rolling process Methods 0.000 claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 25
- 238000007493 shaping process Methods 0.000 claims abstract description 19
- 238000003490 calendering Methods 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 238000004898 kneading Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000004482 other powder Substances 0.000 claims description 23
- 241000209140 Triticum Species 0.000 claims description 20
- 235000021307 Triticum Nutrition 0.000 claims description 20
- 239000002131 composite material Substances 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 238000003825 pressing Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 9
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 8
- 108010068370 Glutens Proteins 0.000 claims description 8
- 235000021312 gluten Nutrition 0.000 claims description 8
- 229910052740 iodine Inorganic materials 0.000 claims description 8
- 239000011630 iodine Substances 0.000 claims description 8
- 230000014759 maintenance of location Effects 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000013410 fast food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 9
- QNRATNLHPGXHMA-XZHTYLCXSA-N (r)-(6-ethoxyquinolin-4-yl)-[(2s,4s,5r)-5-ethyl-1-azabicyclo[2.2.2]octan-2-yl]methanol;hydrochloride Chemical compound Cl.C([C@H]([C@H](C1)CC)C2)CN1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OCC)C=C21 QNRATNLHPGXHMA-XZHTYLCXSA-N 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 4
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000014347 soups Nutrition 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
-
- 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a processing method of non-fried dough sheets, which comprises the following steps: premixing raw materials, kneading dough, curing, compositely calendering, continuously calendering, cooking, pre-drying, quantitatively cutting, baking and shaping. The dough sheet after continuous rolling is directly cooked and steamed, does not fry, is favorable to the health, and it is more convenient to evaporate the ripe operation earlier, if evaporate ripe again after the cutting, because be a large amount of short dough sheets after the cutting, need a slice separately to place when cooking, can not overlap and pile up, the operation is inconvenient. Because the moisture of the cooked dough sheet is high, the dough sheet needs to be pre-dried before cutting, otherwise, the dough sheet and the cutter are easy to be sticky, frequent shutdown cleaning is needed, and the production efficiency is reduced. The dough sheet processing method is suitable for industrial mass production, can increase the goods laying amount of the fast-food dough sheet products, and can reduce the price of the fast-food dough sheet products.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of fast food non-fried dough sheets.
Background
The fast-eating wheaten food products are mostly noodle type foods, and some of the fast-eating wheaten food products prefer noodle type foods due to different individual eating habits and eating hobbies, and the noodle type foods are lozenge-shaped small-piece foods. The instant dough sheet is similar to instant noodles, and can be used as direct food or boiled food, such as sour soup noodles. However, most of the existing dough sheets are fried, and the fried dough sheets have high oil content and are not good for human health. The dough sheets in the market are mostly made by hands, so that the dough sheets in the market are rare and expensive.
Disclosure of Invention
The invention aims to provide a processing method of non-fried dough sheets, which can realize industrial production, so as to solve the problems of rare non-fried dough sheets and high price in the prior art.
In order to achieve the purpose, the processing method of the non-fried dough sheet adopts the following technical scheme: a method of processing non-fried dough pieces, comprising the steps of:
1) premixing raw materials: uniformly mixing the wheat flour and other powder materials according to the proportion, wherein the mass ratio of the wheat flour to the other powder materials is 6:1-8: 1;
2) kneading: putting the powder mixed in the step 1) into a dough mixer, and adding water to knead dough;
3) curing: putting the dough neutralized in the step 2) into a curing machine for curing to obtain cured dough;
4) composite rolling: pressing the dough cured in the step 3) into an upper sheet and a lower sheet, and pressing the upper sheet and the lower sheet into a sheet to obtain a dough sheet;
5) continuous rolling: sequentially calendering the dough sheets obtained in the step 4) by thickness to obtain dough sheets with required thickness;
6) and (3) cooking: steaming the dough sheet obtained in the step 5) by a steam box to obtain a steamed dough sheet, wherein the iodine color degree of the steamed dough sheet is more than or equal to 2;
7) pre-drying: step 6), the steamed dough sheet enters an oven for pre-drying, so that dehydration and shaping are facilitated and cutting is facilitated;
8) quantitative cutting: quantitatively cutting the pre-dried dough sheet obtained in the main shaft 7) into short dough sheets;
9) baking and shaping: and (3) thoroughly dehydrating and shaping the short dough sheet obtained in the step 8) for the second time, and packaging.
The other powder in the step 1) comprises at least one of wheat gluten and starch.
Standing and curing the dough in the step 3) in a curing machine for 16-20 min.
And 3) standing and curing the dough in a curing machine for 5-8min at 25-35 ℃, sealing the inner cavity of the curing machine, wherein the internal pressure is 1.3-1.5 atm, and the internal air humidity is 60% -80%.
The thickness of the dough sheet subjected to composite rolling in the step 4) is 6-10 cm.
The thickness of the dough sheet after continuous rolling in the step 5) is 0.8-1.0 mm.
The residence time of the dough sheets in the steam box in the step 6) is 180-240s, and the temperature in the steam box is 96-100 ℃.
The temperature of the pre-drying in the step 7) is 85-95 ℃, and the retention time is 120-150 s.
The moisture content of the dough sheet pre-dried in the step 7) is 15-20%.
The invention has the beneficial effects that: the dough sheet after continuous rolling is directly cooked and steamed, does not fry, is favorable to the health, and it is more convenient to evaporate the ripe operation earlier, if evaporate ripe again after the cutting, because be a large amount of short dough sheets after the cutting, need a slice separately to place when cooking, can not overlap and pile up, the operation is inconvenient. Because the moisture of the cooked dough sheet is high, the dough sheet needs to be pre-dried before cutting, otherwise, the dough sheet and the cutter are easy to be sticky, frequent shutdown cleaning is needed, and the production efficiency is reduced. The dough sheet processing method is suitable for industrial mass production, can increase the goods laying amount of the fast-food dough sheet products, and can reduce the price of the fast-food dough sheet products.
Detailed Description
In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Based on the embodiments of the present invention, those skilled in the art can easily understand the embodiments without any creative effort.
The first embodiment is as follows:
a method of processing non-fried dough pieces, comprising the steps of:
1) premixing raw materials: uniformly mixing the wheat flour and other powder materials according to the proportion, wherein the mass ratio of the wheat flour to the other powder materials is 6: 1. And vital gluten is adopted as other powder.
2) Kneading: putting the powder mixed in the step 1) into a dough mixer, and adding water to knead dough.
3) Curing: putting the dough neutralized in the step 2) into a curing machine for curing to obtain the cured dough. Standing for 16 min. The curing machine is a common curing machine.
4) Composite rolling: pressing the dough cured in the step 3) into an upper sheet and a lower sheet, and pressing the upper sheet and the lower sheet into a sheet to obtain the dough sheet. The thickness of the dough sheet after composite rolling is 6 cm.
5) Continuous rolling: sequentially calendering the dough sheets obtained in the step 4) by the thickness to obtain dough sheets with required thickness. The thickness of the dough sheet after 7 times of calendering is 0.8 mm.
6) And (3) cooking: and 5) steaming the dough sheet obtained in the step 5) by a steam box to obtain a steamed dough sheet, wherein the iodine color of the steamed dough sheet is 2. The dough sheet stays in the steam box for 180s, and the temperature in the steam box is 96 ℃.
7) Pre-drying: and 6) pre-drying the cooked dough sheet in an oven, so as to dewater and shape to facilitate cutting. The temperature of the pre-drying is 85 ℃, and the retention time is 120 s. The moisture content of the pre-dried dough sheet is 15%.
8) Quantitative cutting: quantitatively cutting the pre-dried dough sheet obtained in the main shaft 7) into short dough sheets. Can be cut into rhombic short dough sheets of about 5 cm.
9) Baking and shaping: and (3) thoroughly dehydrating and shaping the short dough sheet obtained in the step 8) for the second time, and packaging.
Example two
A method of processing non-fried dough pieces, comprising the steps of:
1) premixing raw materials: uniformly mixing the wheat flour and other powder materials according to the proportion, wherein the mass ratio of the wheat flour to the other powder materials is 8: 1. Other powders are starch.
2) Kneading: putting the powder mixed in the step 1) into a dough mixer, and adding water to knead dough.
3) Curing: putting the dough neutralized in the step 2) into a curing machine for curing to obtain the cured dough. Standing for 20 min. The curing machine is a common curing machine.
4) Composite rolling: pressing the dough cured in the step 3) into an upper sheet and a lower sheet, and pressing the upper sheet and the lower sheet into a sheet to obtain the dough sheet. The thickness of the dough sheet after the composite rolling is 10 cm.
5) Continuous rolling: sequentially calendering the dough sheets obtained in the step 4) by the thickness to obtain dough sheets with required thickness. The thickness of the dough sheet after 7 times of calendering is 1 mm.
6) And (3) cooking: and 5) steaming the dough sheet obtained in the step 5) by a steam box to obtain a steamed dough sheet, wherein the iodine color of the steamed dough sheet is 3. The dough sheet stays in the steam box for 240s, and the temperature in the steam box is 100 ℃.
7) Pre-drying: and 6) pre-drying the cooked dough sheet in an oven, so as to dewater and shape to facilitate cutting. The temperature of the pre-drying is 95 ℃, and the retention time is 150 s. The moisture content of the pre-dried dough sheet is 20%.
8) Quantitative cutting: quantitatively cutting the pre-dried dough sheet obtained in the main shaft 7) into short dough sheets. Can be cut into rhombic short dough sheets of about 5 cm.
9) Baking and shaping: and (3) thoroughly dehydrating and shaping the short dough sheet obtained in the step 8) for the second time, and packaging.
EXAMPLE III
A method of processing non-fried dough pieces, comprising the steps of:
1) premixing raw materials: uniformly mixing the wheat flour and other powder materials according to the proportion, wherein the mass ratio of the wheat flour to the other powder materials is 7: 1. The other powder adopts mixed powder of wheat gluten and starch, and the mass ratio of the wheat gluten to the starch is 1: 1.
2) Kneading: putting the powder mixed in the step 1) into a dough mixer, and adding water to knead dough.
3) Curing: putting the dough neutralized in the step 2) into a curing machine for curing to obtain the cured dough. Standing for 18 min. The curing machine is a common curing machine.
4) Composite rolling: pressing the dough cured in the step 3) into an upper sheet and a lower sheet, and pressing the upper sheet and the lower sheet into a sheet to obtain the dough sheet. The thickness of the dough sheet after composite rolling is 8 cm.
5) Continuous rolling: sequentially calendering the dough sheets obtained in the step 4) by the thickness to obtain dough sheets with required thickness. The thickness of the dough sheet after 7 times of calendering is 0.9 mm.
6) And (3) cooking: and 5) steaming the dough sheet obtained in the step 5) by a steam box to obtain a steamed dough sheet, wherein the iodine color of the steamed dough sheet is 2. The dough sheet stays in the steam box for 210s, and the temperature in the steam box is 98 ℃.
7) Pre-drying: and 6) pre-drying the cooked dough sheet in an oven, so as to dewater and shape to facilitate cutting. The temperature of the pre-drying is 90 ℃, and the retention time is 130 s. The moisture content of the pre-dried dough sheet is 18%.
8) Quantitative cutting: quantitatively cutting the pre-dried dough sheet obtained in the main shaft 7) into short dough sheets. Can be cut into rhombic short dough sheets of about 5 cm.
9) Baking and shaping: and (3) thoroughly dehydrating and shaping the short dough sheet obtained in the step 8) for the second time, and packaging.
Example four
A method of processing non-fried dough pieces, comprising the steps of:
1) premixing raw materials: uniformly mixing the wheat flour and other powder materials according to the proportion, wherein the mass ratio of the wheat flour to the other powder materials is 6: 1. And vital gluten is adopted as other powder.
2) Kneading: putting the powder mixed in the step 1) into a dough mixer, and adding water to knead dough.
3) Curing: putting the dough neutralized in the step 2) into a curing machine for curing to obtain the cured dough. The curing temperature is 25 ℃, the inner cavity of the curing machine is sealed, the internal pressure is 1.3 atm, and the internal air humidity is 60%. Standing for 8 min. In this way the cooking time of the dough can be greatly reduced.
4) Composite rolling: pressing the dough cured in the step 3) into an upper sheet and a lower sheet, and pressing the upper sheet and the lower sheet into a sheet to obtain the dough sheet. The thickness of the dough sheet after composite rolling is 6 cm.
5) Continuous rolling: sequentially calendering the dough sheets obtained in the step 4) by the thickness to obtain dough sheets with required thickness. The thickness of the dough sheet after 7 times of calendering is 0.8 mm.
6) And (3) cooking: and 5) steaming the dough sheet obtained in the step 5) by a steam box to obtain a steamed dough sheet, wherein the iodine color of the steamed dough sheet is 2. The dough sheet stays in the steam box for 180s, and the temperature in the steam box is 96 ℃.
7) Pre-drying: and 6) pre-drying the cooked dough sheet in an oven, so as to dewater and shape to facilitate cutting. The temperature of the pre-drying is 85 ℃, and the retention time is 120 s. The moisture content of the pre-dried dough sheet is 15%.
8) Quantitative cutting: quantitatively cutting the pre-dried dough sheet obtained in the main shaft 7) into short dough sheets. Can be cut into rhombic short dough sheets of about 5 cm.
9) Baking and shaping: and (3) thoroughly dehydrating and shaping the short dough sheet obtained in the step 8) for the second time, and packaging.
EXAMPLE five
A method of processing non-fried dough pieces, comprising the steps of:
1) premixing raw materials: uniformly mixing the wheat flour and other powder materials according to the proportion, wherein the mass ratio of the wheat flour to the other powder materials is 6: 1. And vital gluten is adopted as other powder.
2) Kneading: putting the powder mixed in the step 1) into a dough mixer, and adding water to knead dough.
3) Curing: putting the dough neutralized in the step 2) into a curing machine for curing to obtain the cured dough. The curing temperature is 35 ℃, the inner cavity of the curing machine is sealed, the internal pressure is 1.5 atm, and the internal air humidity is 80%. Standing for 5 min. In this way the cooking time of the dough can be greatly reduced.
4) Composite rolling: pressing the dough cured in the step 3) into an upper sheet and a lower sheet, and pressing the upper sheet and the lower sheet into a sheet to obtain the dough sheet. The thickness of the dough sheet after composite rolling is 6 cm.
5) Continuous rolling: sequentially calendering the dough sheets obtained in the step 4) by the thickness to obtain dough sheets with required thickness. The thickness of the dough sheet after 7 times of calendering is 0.8 mm.
6) And (3) cooking: and 5) steaming the dough sheet obtained in the step 5) by a steam box to obtain a steamed dough sheet, wherein the iodine color of the steamed dough sheet is 2. The dough sheet stays in the steam box for 180s, and the temperature in the steam box is 96 ℃.
7) Pre-drying: and 6) pre-drying the cooked dough sheet in an oven, so as to dewater and shape to facilitate cutting. The temperature of the pre-drying is 85 ℃, and the retention time is 120 s. The moisture content of the pre-dried dough sheet is 15%.
8) Quantitative cutting: quantitatively cutting the pre-dried dough sheet obtained in the main shaft 7) into short dough sheets. Can be cut into rhombic short dough sheets of about 5 cm.
9) Baking and shaping: and (3) thoroughly dehydrating and shaping the short dough sheet obtained in the step 8) for the second time, and packaging.
EXAMPLE six
A method of processing non-fried dough pieces, comprising the steps of:
1) premixing raw materials: uniformly mixing the wheat flour and other powder materials according to the proportion, wherein the mass ratio of the wheat flour to the other powder materials is 6: 1. And vital gluten is adopted as other powder.
2) Kneading: putting the powder mixed in the step 1) into a dough mixer, and adding water to knead dough.
3) Curing: putting the dough neutralized in the step 2) into a curing machine for curing to obtain the cured dough. The curing temperature is 30 ℃, the inner cavity of the curing machine is sealed, the internal pressure is 1.4 atm, and the internal air humidity is 70%. Standing for 7 min. In this way the cooking time of the dough can be greatly reduced.
4) Composite rolling: pressing the dough cured in the step 3) into an upper sheet and a lower sheet, and pressing the upper sheet and the lower sheet into a sheet to obtain the dough sheet. The thickness of the dough sheet after composite rolling is 6 cm.
5) Continuous rolling: sequentially calendering the dough sheets obtained in the step 4) by the thickness to obtain dough sheets with required thickness. The thickness of the dough sheet after 7 times of calendering is 0.8 mm.
6) And (3) cooking: and 5) steaming the dough sheet obtained in the step 5) by a steam box to obtain a steamed dough sheet, wherein the iodine color of the steamed dough sheet is 2. The dough sheet stays in the steam box for 180s, and the temperature in the steam box is 96 ℃.
7) Pre-drying: and 6) pre-drying the cooked dough sheet in an oven, so as to dewater and shape to facilitate cutting. The temperature of the pre-drying is 85 ℃, and the retention time is 120 s. The moisture content of the pre-dried dough sheet is 15%.
8) Quantitative cutting: quantitatively cutting the pre-dried dough sheet obtained in the main shaft 7) into short dough sheets. Can be cut into rhombic short dough sheets of about 5 cm.
9) Baking and shaping: and (3) thoroughly dehydrating and shaping the short dough sheet obtained in the step 8) for the second time, and packaging.
It will be apparent to those skilled in the art that other various changes and modifications can be made in the above-described embodiments and concepts and all such changes and modifications are intended to be within the scope of the invention.
Claims (9)
1. A method of processing non-fried dough pieces, comprising the steps of:
1) premixing raw materials: uniformly mixing the wheat flour and other powder materials according to the proportion, wherein the mass ratio of the wheat flour to the other powder materials is 6:1-8: 1;
2) kneading: putting the powder mixed in the step 1) into a dough mixer, and adding water to knead dough;
3) curing: putting the dough neutralized in the step 2) into a curing machine for curing to obtain cured dough;
4) composite rolling: pressing the dough cured in the step 3) into an upper sheet and a lower sheet, and pressing the upper sheet and the lower sheet into a sheet to obtain a dough sheet;
5) continuous rolling: sequentially calendering the dough sheets obtained in the step 4) by thickness to obtain dough sheets with required thickness;
6) and (3) cooking: steaming the dough sheet obtained in the step 5) by a steam box to obtain a steamed dough sheet, wherein the iodine color degree of the steamed dough sheet is more than or equal to 2;
7) pre-drying: step 6), the steamed dough sheet enters an oven for pre-drying, so that dehydration and shaping are facilitated and cutting is facilitated;
8) quantitative cutting: quantitatively cutting the pre-dried dough sheet obtained in the main shaft 7) into short dough sheets;
9) baking and shaping: and (3) thoroughly dehydrating and shaping the short dough sheet obtained in the step 8) for the second time, and packaging.
2. The method of processing non-fried dough pieces of claim 1, wherein: the other powder in the step 1) comprises at least one of wheat gluten and starch.
3. The method of processing non-fried dough pieces of claim 1, wherein: standing and curing the dough in the step 3) in a curing machine for 16-20 min.
4. The method of processing non-fried dough pieces of claim 1, wherein: and 3) standing and curing the dough in a curing machine for 5-8min at 25-35 ℃, sealing the inner cavity of the curing machine, wherein the internal pressure is 1.3-1.5 atm, and the internal air humidity is 60% -80%.
5. The method of processing non-fried dough pieces of claim 1, wherein: the thickness of the dough sheet subjected to composite rolling in the step 4) is 6-10 cm.
6. The method of processing non-fried dough pieces of claim 1, wherein: the thickness of the dough sheet after continuous rolling in the step 5) is 0.8-1.0 mm.
7. The method of processing non-fried dough pieces of claim 1, wherein: the residence time of the dough sheets in the steam box in the step 6) is 180-240s, and the temperature in the steam box is 96-100 ℃.
8. The method of processing non-fried dough pieces of claim 1, wherein: the temperature of the pre-drying in the step 7) is 85-95 ℃, and the retention time is 120-150 s.
9. The method of processing non-fried dough pieces of claim 1, wherein: the moisture content of the dough sheet pre-dried in the step 7) is 15-20%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869015A (en) * | 2021-03-03 | 2021-06-01 | 山东天博食品配料有限公司 | Boiled water brewing instant non-fried flour leaves and preparation method thereof |
| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
| CN114963712A (en) * | 2022-06-07 | 2022-08-30 | 河北华统食品有限公司 | Process for drying instant noodles by hot air |
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