CN117256820A - Making process of chafing dish powder - Google Patents
Making process of chafing dish powder Download PDFInfo
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- CN117256820A CN117256820A CN202311331731.XA CN202311331731A CN117256820A CN 117256820 A CN117256820 A CN 117256820A CN 202311331731 A CN202311331731 A CN 202311331731A CN 117256820 A CN117256820 A CN 117256820A
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- 238000000034 method Methods 0.000 title claims description 8
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
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- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
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- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims description 39
- 238000004898 kneading Methods 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 25
- 238000003860 storage Methods 0.000 claims description 21
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- 238000004781 supercooling Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
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- 238000005520 cutting process Methods 0.000 claims description 6
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- 229920001282 polysaccharide Polymers 0.000 description 3
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- 239000008158 vegetable oil Substances 0.000 description 3
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- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a manufacturing process of chafing dish powder, which comprises the following steps: mixing 100-120 parts by weight of sweet potato powder, 20-40 parts by weight of tapioca powder and raw material powder, and putting into a dough mixer for dough mixing to obtain chafing dish powder; the raw material seasoning powder comprises the following raw materials in parts by weight: 30-50 parts of rapeseed oil, 10-16 parts of beef tallow, 8-12 parts of green Chinese onion, 10-12 parts of dried chilli, 16-20 parts of rock candy, 7-9 parts of ginger, 2-6 parts of fennel, 2-6 parts of star anise, 4-6 parts of vanilla, 9-13 parts of vegetables, 4-6 parts of cinnamon, 50-70 parts of water and 7-10 parts of eggs. According to the invention, the preparation process of the hot pot powder is changed, so that the hot pot powder has better taste and smoother taste than other products in the market.
Description
Technical Field
The invention relates to the field of food production, in particular to a manufacturing process of chafing dish powder.
Background
Food can be generally divided into two major parts, namely an endogenous substance component and an exogenous substance component, wherein the endogenous substance component is a component of the food, the exogenous substance component is other components manually added or mixed in the whole process from processing to ingestion of the food, and the components of the food can be roughly divided into eight types according to the content of the food components, namely: proteins, fats, saccharides (also called carbohydrates), inorganic matters (also called minerals), vitamins, water, dietary cellulose (commonly called cellulose), chitin and the like, and flour is rich in proteins, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals, has the effects of nourishing heart, tonifying kidney, strengthening spleen, tonifying intestines, removing heat and quenching thirst, and along with the improvement of the living standard of people, flour foods gradually enter the field of vision of people, but the general flour foods along with the improvement of the living standard of people cannot meet the requirements of people on taste, and as a novel food, the chafing dish powder can meet the requirements of people for eating and can be eaten together with other foods, so that the chafing dish powder is more and more popular.
However, the existing chafing dish powder has some defects: 1. the existing hot pot powder raw materials adopt rice flour and single ingredients, so that the taste has some defects, the existing hot pot powder is firstly mixed with the flour and the mixing time is relatively short, so that the problem that the hot pot powder is not smooth enough when being eaten is solved, the existing hot pot powder is overlong in curing time and overhigh in temperature, and meanwhile, the hot pot powder is cured to directly go into a cold storage, so that the problem that the taste of the manufactured hot pot powder is overhigh is solved.
Disclosure of Invention
The invention aims to solve the technical problems that the prior hot pot powder has single raw material proportion, short dough mixing time and overlong curing time when being prepared, so that the hot pot powder has single taste and is not smooth enough when being eaten.
In order to solve the technical problems, the invention provides the following technical scheme:
a preparation process of chafing dish powder comprises the following steps:
s1, surface: mixing 100-120 parts by weight of sweet potato powder, 20-40 parts by weight of tapioca powder and raw material powder, and putting into a dough mixer for dough mixing to obtain chafing dish powder; the raw material seasoning powder comprises the following raw materials in parts by weight: 30-50 parts of rapeseed oil, 10-16 parts of beef tallow, 8-12 parts of green Chinese onion, 10-12 parts of dried chilli, 16-20 parts of rock candy, 7-9 parts of ginger, 2-6 parts of fennel, 2-6 parts of star anise, 4-6 parts of vanilla, 9-13 parts of vegetables, 4-6 parts of cinnamon, 50-70 parts of water and 7-10 parts of eggs;
s2, powder pressing: putting the prepared hot pot powder into a feeding machine, extruding the rice flour into paste through the rotation function of a powder pressing machine, putting the paste into a cooked stirring cylinder through a raw stirring cylinder, controlling the rotation speed of the stirring cylinder to be 450-600 revolutions per minute according to the dryness and humidity of the hot pot powder, and extruding the strip-shaped hot pot powder through a screen plate by using the hot pot powder through equipment adhesion;
s3 curing: removing surface moisture of the strip-shaped hot pot powder in the zone before curing, gradually increasing the temperature of the hot pot powder to make the temperature inside and outside the hot pot powder consistent, setting the temperature in the zone to be 20-25 ℃, then placing the obtained strip-shaped hot pot powder into a high-temperature curing pot for curing for 1-4 minutes, and setting the temperature to be 70-90 ℃;
s4, supercooling aging: rapidly placing cured strip-shaped hot pot powder into a cold water tank for cleaning and supercooling, then placing the cleaned and supercooled strip-shaped hot pot powder into a cooling tower for natural cooling for 10-15 minutes, then pushing the cooled strip-shaped hot pot powder into a cold storage for aging, wherein the cold storage time is 6-10 hours, and the temperature of the cold storage is 2-5 ℃;
s5, packaging: cutting off the aged strip-shaped hot pot powder, cutting off the hot pot powder to a length of 25-30 cm, packaging the hot pot powder which is cut into sections by a packaging machine, and bagging, wherein the number of the hot pot powder in the packaging bag is 20-30, and meanwhile, the packaging bag needs to be weighed and vacuumized;
s6, warehousing: when in warehouse-in, the ultraviolet lamp is adopted to irradiate the packaging bags for 5-8 minutes, and then 20-30 parts of the packaging bags are put into a package box for packaging and warehouse-in.
Preferably, in the step S1, 100 parts by weight of sweet potato powder, 20 parts by weight of potato powder and 20 parts by weight of tapioca powder are prepared from the following raw material seasoning powder in parts by weight: 30 parts of rapeseed oil, 10 parts of beef tallow, 8 parts of green Chinese onion, 10 parts of dried chilli, 16 parts of rock candy, 7 parts of ginger, 2 parts of fennel, 2 parts of star anise, 4 parts of vanilla, 9 parts of vegetables, 4 parts of cinnamon, 50 parts of water and 7 parts of eggs.
Preferably, the dough kneading machine in the step S1 is a double-press machine for synthesizing dough, the dough kneading times are two times, and the dough kneading time is 15 minutes each time.
Preferably, the powder frying machine in the step S2 adopts spiral rotation, the temperature in the cooked stirring cylinder is controlled to be 45 ℃, and the rotation speed of the stirring cylinder is controlled to be 450 revolutions per minute.
Preferably, the curing pot temperature in the step S3 is 90 degrees celsius, and the curing time is 1 minute.
Preferably, the water used in the step S4 is purified water, the cooling time of the hot pot powder in the cooling tower is 10 minutes, and the temperature in the cold storage is 3 ℃.
Preferably, the length of the hot pot powder cut section in the step S5 is 25 cm, the width of the hot pot powder cut section is 2 cm, the number of the hot pot powder in the packaging bag is 28, and the vacuum value of the packaging bag is 45-50kPa.
Preferably, the time for irradiating the packaging bag with the ultraviolet lamp in the step S6 is 7 minutes, and the number of the packaging bags in the packaging box is 25 bags.
Compared with the prior art, the invention has at least the following beneficial effects:
1. the potato powder, the potato powder and the tapioca powder are mixed by water to obtain the raw material of the hot pot powder, and the taste of the vermicelli can be promoted to be better under the action of the potato powder and the tapioca powder, and as the Ma Lingfen and the tapioca powder contain polysaccharide substances, the hot pot powder can be promoted to be eaten more hierarchically, and then ingredients are added into the raw material of the hot pot powder: vegetable oil, beef tallow, green Chinese onion, dried chilli, rock candy, ginger, fennel, star anise, vanilla, vegetables, cinnamon and eggs, wherein the proportion of raw materials and ingredients is 3:1, the hot pot powder can be promoted to have fragrance when being eaten, and is more fragrant and sweet in taste, so that the defect of taste caused by single ingredients of the traditional hot pot powder is avoided;
the method comprises the steps of adopting a double-press machine to synthesize dough during dough kneading, aging for a long time, kneading for the second time, and kneading for 30 minutes, so that the dough kneading for the second time can promote the edible smoothness of the hot pot powder, increase the dough kneading time length, promote the edible stiffening path of the hot pot powder, and then put the prepared hot pot powder into a feeding machine after dough kneading is completed, extrude the rice flour into paste through the rotating function of a powder extruder, put the rice flour into a cooked stirring cylinder through a raw stirring cylinder, control the rotating speed of the stirring cylinder according to the dryness and humidity of the hot pot powder, extrude strip-type hot pot powder through a screen plate through the bonding of equipment of the hot pot powder, and promote the raw materials and ingredients to be fully mixed through the action of the stirring cylinder, thereby avoiding the problems of raw powder and dew of the hot pot powder, and further promoting the appearance of the hot pot powder to be more beautiful;
then extruding strip-shaped hot pot powder, dehydrating the surface of the hot pot powder, gradually increasing the temperature of the hot pot powder to ensure that the temperature inside and outside the hot pot powder are consistent, so that the hot pot powder is not easy to break during curing, then placing the obtained strip-shaped hot pot powder into a high-temperature curing pot for curing at 90 ℃, and curing for 1 minute, so that the cured hot pot powder has better taste by setting low temperature and curing for a short time, and the problem of excessively hard taste caused by long curing time in the prior art is avoided;
then placing cured strip-shaped hot pot powder into a cold water tank for cleaning and supercooling, then placing the cleaned and supercooled strip-shaped hot pot powder into a cooling tower for natural cooling, wherein the cooling time is 10 minutes, so that attachments outside the hot pot powder can be removed through cleaning of clear water, meanwhile, the problem of powder breakage caused by direct cold storage in the later stage can be avoided through cooling, then pushing the strip-shaped hot pot powder into the cold storage for aging after cooling, setting the cold storage time to be 8 hours, the cold storage temperature to be 3 ℃, the finished product manufactured in this way is not easy to desizing and pasting, meanwhile, the product thickness is uniform, the taste toughness is good, then the aged strip-shaped hot pot powder is cut off, the cut length is 25 cm, so that the later package is facilitated, the eating is convenient, then the cut hot pot powder is filled into a vacuum package bag, so that bacteria can be prevented from entering the package bag, meanwhile, the outside of the package bag is sterilized by ultraviolet rays, the problem of cross infection can be avoided, and finally the packaged in a box and put into the warehouse.
Drawings
Fig. 1 is a schematic flow chart of a process for preparing the chafing dish powder.
Description of the embodiments
In order to make the technical problems, technical solutions and advantages to be solved more apparent, the following detailed description will be given with reference to the accompanying drawings and specific embodiments.
As shown in fig. 1, an embodiment of the present invention provides a process for preparing a hot pot powder, comprising the steps of:
s1, surface: mixing 100-120 parts by weight of sweet potato powder, 20-40 parts by weight of tapioca powder and raw material powder, and putting into a dough mixer for dough mixing to obtain chafing dish powder; the raw material seasoning powder comprises the following raw materials in parts by weight: 30-50 parts of rapeseed oil, 10-16 parts of beef tallow, 8-12 parts of green Chinese onion, 10-12 parts of dried chilli, 16-20 parts of rock candy, 7-9 parts of ginger, 2-6 parts of fennel, 2-6 parts of star anise, 4-6 parts of vanilla, 9-13 parts of vegetables, 4-6 parts of cinnamon, 50-70 parts of water and 7-10 parts of eggs;
s2, powder pressing: putting the prepared hot pot powder into a feeding machine, extruding the rice flour into paste through the rotation function of a powder pressing machine, putting the paste into a cooked stirring cylinder through a raw stirring cylinder, controlling the rotation speed of the stirring cylinder to be 450-600 revolutions per minute according to the dryness and humidity of the hot pot powder, and extruding the strip-shaped hot pot powder through a screen plate by using the hot pot powder through equipment adhesion;
s3 curing: removing surface moisture of the strip-shaped hot pot powder in the zone before curing, gradually increasing the temperature of the hot pot powder to make the temperature inside and outside the hot pot powder consistent, setting the temperature in the zone to be 20-25 ℃, then placing the obtained strip-shaped hot pot powder into a high-temperature curing pot for curing for 1-4 minutes, and setting the temperature to be 70-90 ℃;
s4, supercooling aging: rapidly placing cured strip-shaped hot pot powder into a cold water tank for cleaning and supercooling, then placing the cleaned and supercooled strip-shaped hot pot powder into a cooling tower for natural cooling for 10-15 minutes, then pushing the cooled strip-shaped hot pot powder into a cold storage for aging, wherein the cold storage time is 6-10 hours, and the temperature of the cold storage is 2-5 ℃;
s5, packaging: cutting off the aged strip-shaped hot pot powder, cutting off the hot pot powder to a length of 25-30 cm, packaging the hot pot powder which is cut into sections by a packaging machine, and bagging, wherein the number of the hot pot powder in the packaging bag is 20-30, and meanwhile, the packaging bag needs to be weighed and vacuumized;
s6, warehousing: when in warehouse-in, the packaging bag is irradiated by ultraviolet lamp for 5-8 minutes, and then 20-30 parts of the packaging bag are put into a package box for packaging and warehouse-in;
during the preparation, the potato powder and the tapioca powder are mixed by water to obtain a raw material of the hot pot powder, and the taste of the vermicelli can be promoted to be better under the action of the potato powder and the tapioca powder, as Ma Lingfen and the tapioca powder contain polysaccharide substances, the hot pot powder can be promoted to be eaten more hierarchically, and then ingredients are added into the raw material of the hot pot powder: vegetable oil, beef tallow, green Chinese onion, dried chilli, rock candy, ginger, fennel, star anise, vanilla, vegetables, cinnamon and eggs, wherein the proportion of raw materials and ingredients is 3:1, the hot pot powder can be promoted to have fragrance when being eaten, and is more fragrant and sweet in taste, so that the defect of taste caused by single ingredients of the traditional hot pot powder is avoided; the method comprises the steps of adopting a double-press machine to synthesize dough during dough kneading, aging for a long time, kneading for the second time, and kneading for 30 minutes, so that the dough kneading for the second time can promote the edible smoothness of the hot pot powder, increase the dough kneading time length, promote the edible stiffening path of the hot pot powder, and then put the prepared hot pot powder into a feeding machine after dough kneading is completed, extrude the rice flour into paste through the rotating function of a powder extruder, put the rice flour into a cooked stirring cylinder through a raw stirring cylinder, control the rotating speed of the stirring cylinder according to the dryness and humidity of the hot pot powder, extrude strip-type hot pot powder through a screen plate through the bonding of equipment of the hot pot powder, and promote the raw materials and ingredients to be fully mixed through the action of the stirring cylinder, thereby avoiding the problems of raw powder and dew of the hot pot powder, and further promoting the appearance of the hot pot powder to be more beautiful;
and then extruding strip-shaped hot pot powder, dehydrating the surface of the hot pot powder, gradually increasing the temperature of the hot pot powder, and enabling the temperature inside and outside the hot pot powder to be consistent, so that the hot pot powder is not easy to break during curing, then placing the obtained strip-shaped hot pot powder into a high-temperature curing pot for curing at 90 ℃, and curing for 1 minute, so that the cured hot pot powder has better taste through setting low temperature and curing for a short time, and the problem of excessively hard taste caused by long traditional curing time is avoided.
In the step S1, 100 parts by weight of sweet potato powder, 20 parts by weight of potato powder and 20 parts by weight of tapioca powder are adopted, and the raw material seasoning powder comprises the following components in parts by weight: 30 parts of rapeseed oil, 10 parts of beef tallow, 8 parts of green Chinese onion, 10 parts of dried chilli, 16 parts of rock candy, 7 parts of ginger, 2 parts of fennel, 2 parts of star anise, 4 parts of vanilla, 9 parts of vegetables, 4 parts of cinnamon, 50 parts of water and 7 parts of eggs.
By adopting the technical scheme, the proportion of raw materials to ingredients adopts 3:1, the hot pot powder can be promoted to have fragrance when being eaten, and is more fragrant and sweet in taste, thereby avoiding the defect of taste caused by single ingredients of the traditional hot pot powder
The dough kneading machine in the step S1 is a double-press machine for synthesizing dough, the dough kneading times are two times, and the dough kneading time is 15 minutes each time.
By adopting the technical scheme, the double-press machine is adopted to synthesize dough during dough kneading, long-time aging is carried out, secondary dough kneading is carried out, and the time is 30 minutes, so that the hot pot powder can be more smooth during eating through secondary dough kneading, the dough kneading time is prolonged, and the hot pot powder can be further stiffened during eating.
The powder frying machine in the step S2 adopts spiral rotation, the temperature in the cooked stirring cylinder is controlled at 45 ℃, and the rotation speed of the stirring cylinder is controlled at 450 revolutions per minute.
Through adopting above-mentioned technical scheme, through adopting spiral fried powder machine, can avoid appearing the caking problem in the chafing dish powder, can promote raw materials and batching through the effect of churn simultaneously and carry out intensive mixing, and then avoided appearing raw powder and dew material powder's problem to the outward appearance of impelling chafing dish powder is more pleasing to the eye.
The curing pot temperature in the step S3 is 90 ℃, and the curing time is 1 minute.
Through adopting above-mentioned technical scheme, through setting up low temperature and short time curing, can promote the hot pot powder taste after the curing better, avoided traditional curing time long and lead to the problem that the hot pot powder taste is too hard.
And S4, the water adopted in the cleaning in the step is purified water, the cooling time of the hot pot powder in a cooling tower is 10 minutes, and the temperature in the cold storage is 3 ℃.
Through adopting above-mentioned technical scheme, can get rid of the outside attachment of chafing dish powder through the washing of clear water, can avoid the direct freezer of entering in later stage to appear breaking the powder problem through the cooling simultaneously, through setting up freezer time, freezer temperature is 3 degrees centigrade, and the finished product of making like this is difficult for desizing gelatinization, and product thickness is even simultaneously, and taste toughness is good.
The length of the hot pot powder cut section in the step S5 is 25 cm, the width of the hot pot powder cut section is 2 cm, the number of the hot pot powder in the packaging bag is 28, and the vacuum value of the packaging bag is 45-50kPa.
Through adopting above-mentioned technical scheme, through setting up the length of chafing dish powder section, not only be favorable to the packing of later stage, it is more convenient to eat simultaneously, adopts vacuum packaging simultaneously, can avoid the bacterium to enter into in the wrapping bag.
And in the step S6, the time for irradiating the packaging bags by the ultraviolet lamp is 7 minutes, and the number of the packaging bags in the packaging box is 25 bags.
Through adopting above-mentioned technical scheme, through carrying out ultraviolet sterilization to the outside of wrapping bag, can avoid cross infection's problem like this, through setting up the quantity of wrapping bag in the packing box simultaneously, can also make things convenient for the transportation of later stage.
According to the technical scheme provided by the invention, the potato powder and the tapioca powder are mixed by water to obtain the raw material of the hot pot powder, and the taste of the vermicelli can be promoted to be better under the action of the potato powder and the tapioca powder, and as the Ma Lingfen and the tapioca powder contain polysaccharide substances, the hot pot powder can be promoted to be eaten more hierarchically, and then ingredients are added into the raw material of the hot pot powder: vegetable oil, beef tallow, green Chinese onion, dried chilli, rock candy, ginger, fennel, star anise, vanilla, vegetables, cinnamon and eggs, wherein the proportion of raw materials and ingredients is 3: the method has the advantages that 1, the hot pot powder is enabled to be fragrant and sweet in taste, the defect of taste caused by single ingredients of the traditional hot pot powder is avoided, the double-press machine is adopted to synthesize the dough during dough kneading, the dough is aged for a long time, the dough is kneaded for the second time, and the time is 30 minutes, so that the hot pot powder can be enabled to be smoother during eating through the secondary dough kneading, the dough kneading time period is increased, the hot pot powder can be enabled to be more rigid during eating, the manufactured hot pot powder is placed into a feeding machine after dough kneading is completed, the rice flour is extruded into paste through the rotating function of the powder pressing machine, the rotating speed of the stirring cylinder is controlled according to the dryness and the humidity of the hot pot powder, the hot pot powder is extruded into strip-shaped hot pot powder through the adhesion of equipment, the raw materials and the ingredients can be enabled to be fully mixed through the effect of the stirring cylinder, and the problems of raw powder and the dew of the hot pot powder are avoided, and the appearance of the hot pot powder is enabled to be more attractive;
then extruding the strip-shaped hot pot powder, dehydrating the surface of the hot pot powder, gradually increasing the temperature of the hot pot powder to ensure that the temperature inside and outside the hot pot powder is consistent, so that the hot pot powder is not easy to break during curing, then placing the obtained strip-shaped hot pot powder into a high-temperature curing pot for curing at 90 ℃, and curing for 1 minute, so that the cured hot pot powder has better taste by setting low temperature and curing for a short time, the problem of excessively hard taste caused by long traditional curing time is avoided, then placing the cured strip-shaped hot pot powder into a cold water tank for cleaning and supercooling, then placing the cleaned strip-shaped hot pot powder into a cooling tower for natural cooling for 10 minutes, the hot pot powder is characterized in that the hot pot powder is directly fed into a cold storage in the later stage, the hot pot powder is cooled, the hot pot powder is pushed into the cold storage for aging after being cooled, the cold storage time is set to be 8 hours, the temperature of the cold storage is 3 ℃, the finished product manufactured by the method is not easy to desizing and pasting, the thickness of the product is uniform, the taste toughness is good, the aged hot pot powder is cut off, the length of the cut section is 25 cm, the hot pot powder is convenient to package in the later stage, the hot pot powder is convenient to eat, the cut hot pot powder is filled into a vacuum packaging bag, bacteria can be prevented from entering the packaging bag, ultraviolet sterilization is carried out on the outside of the packaging bag, the problem of cross infection can be avoided, and finally the packaging bag is packaged in boxes.
While the foregoing is directed to the preferred embodiments of the present invention, it will be appreciated by those skilled in the art that various modifications and adaptations can be made without departing from the principles of the present invention, and such modifications and adaptations are intended to be comprehended within the scope of the present invention.
Claims (8)
1. The preparation process of the hot pot powder is characterized by comprising the following steps of:
s1, surface: mixing 100-120 parts by weight of sweet potato powder, 20-40 parts by weight of tapioca powder and raw material powder, and putting into a dough mixer for dough mixing to obtain chafing dish powder; the raw material seasoning powder comprises the following raw materials in parts by weight: 30-50 parts of rapeseed oil, 10-16 parts of beef tallow, 8-12 parts of green Chinese onion, 10-12 parts of dried chilli, 16-20 parts of rock candy, 7-9 parts of ginger, 2-6 parts of fennel, 2-6 parts of star anise, 4-6 parts of vanilla, 9-13 parts of vegetables, 4-6 parts of cinnamon, 50-70 parts of water and 7-10 parts of eggs;
s2, powder pressing: putting the prepared hot pot powder into a feeding machine, extruding the rice flour into paste through the rotation function of a powder pressing machine, putting the paste into a cooked stirring cylinder through a raw stirring cylinder, controlling the rotation speed of the stirring cylinder to be 450-600 revolutions per minute according to the dryness and humidity of the hot pot powder, and extruding the strip-shaped hot pot powder through a screen plate by using the hot pot powder through equipment adhesion;
s3 curing: removing surface moisture of the strip-shaped hot pot powder in the zone before curing, gradually increasing the temperature of the hot pot powder to make the temperature inside and outside the hot pot powder consistent, setting the temperature in the zone to be 20-25 ℃, then placing the obtained strip-shaped hot pot powder into a high-temperature curing pot for curing for 1-4 minutes, and setting the temperature to be 70-90 ℃;
s4, supercooling aging: rapidly placing cured strip-shaped hot pot powder into a cold water tank for cleaning and supercooling, then placing the cleaned and supercooled strip-shaped hot pot powder into a cooling tower for natural cooling for 10-15 minutes, then pushing the cooled strip-shaped hot pot powder into a cold storage for aging, wherein the cold storage time is 6-10 hours, and the temperature of the cold storage is 2-5 ℃;
s5, packaging: cutting off the aged strip-shaped hot pot powder, cutting off the hot pot powder to a length of 25-30 cm, packaging the hot pot powder which is cut into sections by a packaging machine, and bagging, wherein the number of the hot pot powder in the packaging bag is 20-30, and meanwhile, the packaging bag needs to be weighed and vacuumized;
s6, warehousing: when in warehouse-in, the ultraviolet lamp is adopted to irradiate the packaging bags for 5-8 minutes, and then 20-30 parts of the packaging bags are put into a package box for packaging and warehouse-in.
2. The process for preparing the hot pot powder according to claim 1, wherein in the step S1, 100 parts by weight of sweet potato powder, 20 parts by weight of potato powder and 20 parts by weight of tapioca powder are prepared from the following raw material seasoning powder: 30 parts of rapeseed oil, 10 parts of beef tallow, 8 parts of green Chinese onion, 10 parts of dried chilli, 16 parts of rock candy, 7 parts of ginger, 2 parts of fennel, 2 parts of star anise, 4 parts of vanilla, 9 parts of vegetables, 4 parts of cinnamon, 50 parts of water and 7 parts of eggs.
3. The process for preparing the chafing dish powder according to claim 1, wherein the dough kneading machine used in the step S1 is a double press machine for synthesizing dough kneading, the dough kneading times are two times, and the dough kneading time is 15 minutes each time.
4. The process according to claim 1, wherein the frying machine in step S2 is a screw type rotary machine, the temperature in the cooked stirring drum is controlled at 45 ℃, and the rotation speed of the stirring drum is controlled at 450 revolutions per minute.
5. The process for preparing a hot pot powder according to claim 1, wherein the curing pot temperature in the step S3 is 90 degrees celsius and the curing time is 1 minute.
6. The process for preparing the hot pot powder according to claim 1, wherein the water used in the step S4 is purified water, the cooling time of the hot pot powder in the cooling tower is 10 minutes, and the temperature in the cold storage is 3 ℃.
7. The process for preparing the hot pot powder according to claim 1, wherein the length of the hot pot powder cut in the step S5 is 25 cm, the width is 2 cm, the number of the hot pot powder in the packaging bag is 28, and the vacuum value of the packaging bag is 45kPa-50kPa.
8. The process for preparing a powder for chafing dish according to claim 1, wherein the time for irradiating the packing bag with the ultraviolet lamp in the step S6 is 7 minutes, and the number of the packing bags in the packing box is 25.
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| CN202311331731.XA CN117256820A (en) | 2023-10-16 | 2023-10-16 | Making process of chafing dish powder |
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| CN202311331731.XA CN117256820A (en) | 2023-10-16 | 2023-10-16 | Making process of chafing dish powder |
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