CN1125524A - Fresh-retaining noodles mixed with multi-grains - Google Patents
Fresh-retaining noodles mixed with multi-grains Download PDFInfo
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- CN1125524A CN1125524A CN94113316A CN94113316A CN1125524A CN 1125524 A CN1125524 A CN 1125524A CN 94113316 A CN94113316 A CN 94113316A CN 94113316 A CN94113316 A CN 94113316A CN 1125524 A CN1125524 A CN 1125524A
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Abstract
The fresh-keeping instant noodles as fast food is made of rice, corn, wheat flour and soybean and features good appearance, luster and eating enjoyment, no loss of nutrients and taste and simple production process. It is taken after immersing in boiling water.
Description
The present invention relates to a kind of fast food, specifically, is to be the fresh-keeping wet noodle and the production method thereof of raw material mixing with rice, corn, wheat flour, soya bean.
The method of producing ground rice and other powder at present both at home and abroad is a lot, and also having many local ground rice of making all is to adopt traditional handicraft operation, and the workshop produces, and output is less, and labour intensity is big, and sanitary condition is poor.Along with the raising of living standards of the people, more and more higher to the demand and the quality requirement of ground rice.In order to reform the backward state that ground rice is produced, numerous scientific workers and manufacturing enterprise have done bold exploration and test to it, and have obtained gratifying achievement, and multiple ground rice occurred, and all made by ten multiple working procedures.As instant rice-flour, dried thin rice stick, instant vermicelli made from bean starch, powerful ground rice and instant rice-flour noodles etc., and for example other shape has row ground rice, macaroni made of rice flour, square rice, ripple powder, fast food rice and flour etc., and to adopt corn be the fast food corn flour of main material production and to adopt many grains be five grain faces of raw material or the like, its product has all captured certain market with different outward appearances, color and luster, smell, mouthfeel, the development of ground rice production and continually developing of new varieties have been promoted widely, for market provides abundant rice made products.But the different mouthfeel of the people, different living needses are not still satisfied in the appearance of these products.So a kind of fresh-retaining noodles mixed with multi-grains bar that is more suitable for people's demand of necessary development has more crucial meaning.According to investigations, also there are not this fresh-retaining noodles mixed with multi-grains and production method thereof at present both at home and abroad.
The objective of the invention is that a kind of to soak the back ready-to-serve with boiling water be the fresh-retaining noodles mixed with multi-grains wetted surface bar of primary raw material with the rice in order to provide.This noodles outward appearance, color and luster, smell, mouthfeel are good, and have kept original nutritional labeling of raw material and taste.
It is the fresh-retaining noodles mixed with multi-grains production method of primary raw material with the rice that another object of the present invention provides a kind of, this production method simple and reliable process, and small investment, power consumption is low.
Fresh-retaining noodles mixed with multi-grains of the present invention and prescription thereof and production method, this product are a kind of any additives and antistaling agent of not adding, i.e. a kind of fast food of putting on market with the wetted surface bar.The product composition is made up of rice, corn, wheat flour and soya bean, and ratio is: rice 50～60%, corn 25～30%, wheat flour 10～15%, soya bean 5%.
The technological process of production is: the raw material preparation-→ soak-→ defibrination-→ mix stirring-→ cook-→ air-cooled-→ shaping-metering packing.
Below technological process of the present invention is further described in detail.
The present invention raw material to prepare be rice, corn, soya bean are removed sandstone, impurity and to go mouldy or the like, remove the peel shelling then, again through selection by winnowing, and with suitable of the present invention required.
Immersion of the present invention is to mix rice, corn and soya bean thoroughly back to adopt cylinder or pond water mixing immersion, and the time of its immersion is 3-5 hour, uses the clear water wash clean then.
Defibrination of the present invention is the raw material after soaking to be entered fiberizer carry out defibrination, adds an amount of water in defibrination, on one side promptly one side defibrination adds water, the water yield of its adding is 40% to 60% of rice, corn and a soya bean raw material summation.
It is that the slurry that will grind adds wheat flour and enters in the mixer and stir that mixing of the present invention is stirred, and it adds the water yield that adds when wheat flour stirs is 50% to 60% of flour.
Of the present invention cooking is that the slurry raw material after stirring is flowed in the slurry lattice, will starch lattice then and enter in the steam box and cook, and the temperature that cooks in its steam box is 110 ℃, and the time that cooks is 1 minute.
Of the present invention air-cooled be to adopt blower fan to carry out blast-cold the raw material after cooking so that the shaping of next procedure.
Shaping of the present invention is that air-cooled rear piece raw material is directly entered the noodles that are squeezed into circle or flat in the extrusion moulding machine.
Metering packing of the present invention at first is to adopt weighing apparatus to measure the back packing, and packing is to adopt packaging bags, and the face of packing in its packaging bag is a wetted surface.
Owing to adopted technique scheme, the present invention to have following advantage:
1. the fresh-retaining noodles mixed with multi-grains of the present invention processing for people provide a kind of outward appearance, color and luster, mouthfeel good, and has kept the fast food wetted surface bar of raw material original nutrient contents and taste;
2. the inventive method provides a kind of successful production method, this method simple and reliable process for applying;
3. the fresh-retaining noodles mixed with multi-grains made of the inventive method can be directly used in people's staple food grain, and it is edible that product soaks after 3-5 minute with boiling water, is adapted to people's working, student especially and goes to school etc.;
4. plant equipment of the present invention is simple, and it is also easy to make voluntarily, and cost is low, small investment, and power consumption is low, and exploitation has good economy and society benefit.
Embodiment:
Get 60 kilograms in rice of storage bag, 25 kilograms of corns, 5 kilograms of soya beans, remove the sandstone, impurity of raw material etc., after peeling, shelling selection by winnowing, rice, corn, three kinds of raw materials of soya bean are mixed thoroughly, one reinstated chilly water logging bubble after 4 hours, used the clear water wash clean; Enter defibrination in the fiberizer, the limit edging adds 50 kilograms of chilly water simultaneously, puts into mixer then, with 10 kilograms of addings of wheat flour, adds 5 kilograms of chilly water simultaneously and stirs; To starch raw material and enter in the inherent steam box of slurry lattice and cook, temperature is controlled at 110 ℃, and the time adopted 1 minute; Raw material that taking-up cooks directly enters and is squeezed into noodles in the extrusion moulding machine after adopting blower fan to carry out blast-cold, adopts packaging bag at last, is packaged into per 100 gram bags, many grain mixing fresh-keeping wet noodle bars of producing of the present invention.Through check and edible, it is edible that product soaks 4 minutes with boiling water, is adapted to people's working especially, goes to school, and kept the original nutrition and the taste of raw material.
Claims (5)
1. a fresh-retaining noodles mixed with multi-grains is characterized in that product is a kind of wetted surface bar, and the product composition is made up of rice, corn, wheat flour and soya bean, and ratio is: rice 50～60%, corn 25～30%, wheat flour 10～15%, soya bean 5%.In its technological process of production be: the raw material preparation-→ soak-→ defibrination-→ mix stirring-→ cook-→ air-cooled-→ be shaped-→ metering packing.
2. according to the described fresh-retaining noodles mixed with multi-grains of claim 1, when it is characterized in that soaking, rice, corn and soya bean must be mixed the back and soak, be 3-5 hour in the time of its immersion.
3. according to the described fresh-retaining noodles mixed with multi-grains of claim 1, the water yield that adds when it is characterized in that defibrination is 40% to 60% of rice, corn and a soya bean raw material summation.
4. according to the described fresh-retaining noodles mixed with multi-grains of claim 1, when it is characterized in that adding wheat flour and stirring, the water yield of adding is 50% to 60% of a flour.
5. according to the described fresh-retaining noodles mixed with multi-grains of claim 1, it is characterized in that the temperature that cooks is 110 ℃, the time is 1 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113316A CN1125524A (en) | 1994-12-31 | 1994-12-31 | Fresh-retaining noodles mixed with multi-grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113316A CN1125524A (en) | 1994-12-31 | 1994-12-31 | Fresh-retaining noodles mixed with multi-grains |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1125524A true CN1125524A (en) | 1996-07-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94113316A Pending CN1125524A (en) | 1994-12-31 | 1994-12-31 | Fresh-retaining noodles mixed with multi-grains |
Country Status (1)
| Country | Link |
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| CN (1) | CN1125524A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912088A (en) * | 2010-07-13 | 2010-12-15 | 故城县三豆产销专业合作社 | Method for preparing mixed bean dried noodles |
| CN102793107A (en) * | 2012-07-24 | 2012-11-28 | 师宗彤野食品有限公司 | Rice soup noodles and preparation method thereof |
| CN103535402A (en) * | 2013-09-27 | 2014-01-29 | 上海师范大学 | Method for manufacturing bean shred noodles |
| CN106173957A (en) * | 2016-08-18 | 2016-12-07 | 汤兴华 | A kind of Fructus Arctii YEDOU perfume (or spice) alimentary paste and preparation method thereof |
| CN107594327A (en) * | 2017-08-30 | 2018-01-19 | 芜湖姚舜禹食品有限公司 | A kind of processing method of the manual rice and flour of chewy |
| CN113424914A (en) * | 2021-05-10 | 2021-09-24 | 黄容海 | Preparation method of colorful nutritional multi-flavor rice flour |
-
1994
- 1994-12-31 CN CN94113316A patent/CN1125524A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912088A (en) * | 2010-07-13 | 2010-12-15 | 故城县三豆产销专业合作社 | Method for preparing mixed bean dried noodles |
| CN102793107A (en) * | 2012-07-24 | 2012-11-28 | 师宗彤野食品有限公司 | Rice soup noodles and preparation method thereof |
| CN102793107B (en) * | 2012-07-24 | 2013-12-25 | 师宗彤野食品有限公司 | Rice soup noodles and preparation method thereof |
| CN103535402A (en) * | 2013-09-27 | 2014-01-29 | 上海师范大学 | Method for manufacturing bean shred noodles |
| CN106173957A (en) * | 2016-08-18 | 2016-12-07 | 汤兴华 | A kind of Fructus Arctii YEDOU perfume (or spice) alimentary paste and preparation method thereof |
| CN107594327A (en) * | 2017-08-30 | 2018-01-19 | 芜湖姚舜禹食品有限公司 | A kind of processing method of the manual rice and flour of chewy |
| CN113424914A (en) * | 2021-05-10 | 2021-09-24 | 黄容海 | Preparation method of colorful nutritional multi-flavor rice flour |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |