CN1408251A - Nutrient instant dough sheets and its preparing method - Google Patents

Abstract

The nutrient instant dough sheets are produced with the material including green mung flour 4-8 weight portions, soybean flour 1-4 weight portions and wheat flour 1-4 weight portions and through the process including the steps of mixing the several kinds of flour; mixing the mixed flour and water in the weight ratio of 1 to 1.2-1.4 to make flour slurry; beating slurry; painting the slurry to hot steel roller and heating at 50-70 deg.c for 20-30 sec; slicing and roasting. The product has the flavor of traditional dough sheets and is easy to eat.

Description

A kind of nutrient instant dough sheets and preparation method thereof

The present invention relates to fabricated product of flour and preparation method thereof, specifically belong to a kind of fast food instant food and preparation method thereof.

Along with rapid economy development, people's rhythm of life is also constantly accelerated thereupon, and fast food instant food just arises at the historic moment, and more and more is subjected to liking of people.At present commercially available instant food is a lot, as instant noodles, convenient rice, convenient rice flour noodles or the like.Many relevant reports are also arranged in patent documentation, for example Chinese patent CN1060767 disclosed " a kind of production methods of instant noodles ", CN1066962 disclosed " technology for making fresh vegetable juice series instant noodles ", CN1181893 disclosed " instant spirulina noodles ", CN1149985 disclosed " band filling instant noodles " or the like, but even so numerous instant food also can not satisfy people's dietary requirements far away.Moreover present instant food generally is the noodles type, and it is raw material that preparation method mostly adopts with flour, process and face, slaking are rolled several procedures such as sheet, slitting and are processed into noodles, make instant noodles through steaming face, fried, drying again, this makes people feel that the taste of instant food is all similar.There is abundant cooking culture in China, and traditional diet kind is very rich and varied, has formed some relatively more special eating habits of people virtually.Situation according to market survey sees that existing instant food is difficult to satisfy the demand that people like speciality.People just also need to adopt traditional method of making by hand as wanting to eat the food (as dough sheet soup) that has traditional characteristics a bit, and this is for the people of rhythm of life anxiety, and nothing is suspected to have a lot of inconvenience.

Purpose of the present invention is exactly also to provide a kind of method for preparing this dough sheet simultaneously for people provide a kind of instant dough sheet food with traditional dough sheet characteristic.

The object of the present invention is achieved like this: select for use by following materials of weight proportions component: mung bean flour 4-8 part, soya bean flour 1-4 part, wheat flour 1-4 part, make dough sheet.

Its preparation method includes the following step:

A, weigh each raw material components, mung bean flour, soya bean flour, wheat flour are mixed into mixed flour by above-mentioned weight proportion;

B, with mixed flour system starch adhesive, per 100 kilogram weights mixed flour adds 120-140 kilogram weight water;

C, polishing slurries;

D, slurries are coated on the hot steel rider, 50-70 ℃ of heating 20-30 second;

E, with shaping dough sheet section, be baked to ripe.

Nutrient instant dough sheets of the present invention, when edible, brewing with 80-100 ° water is edible, it has kept the characteristic of traditional dough sheet, the face pure perfume (or spice) of distinguishing the flavor of, light taste, instant, brewing time is short, and generally brewing 30-40 second is edible, also has the mashed characteristics of bubble of a specified duration simultaneously.

Nutrient instant dough sheets of the present invention, for masses provide another new instant food, it is liked the consumer who eats dough sheet soup to bring convenience; Because the present invention need not fried, not need autoclaving, does not add any anticorrisive agent in manufacturing process, so guaranteed that effectively the nutrition in the flour is not destroyed, also avoided the adverse consequences that health is produced by the harmful substance that produces in the manufacturing process effectively.

The selection of the weight proportion of the various flour of the present invention has guaranteed that it has strong local flavor, and the application of this method has guaranteed that also it under the situation of not adding other auxiliary agent, has good molding effect and good mouthfeel.

Embodiment 1:

Take by weighing 80 kilograms in mung bean flour, 20 kilograms in soya bean flour, 20 kilograms of wheat flours are crossed 180 mesh sieves respectively, and the various flour after sieving fully mix, make mixed flour, mixed flour is added 150 kg of water, mixed flour is made starch adhesive, use sander, after starch adhesive fully polished, place the whitewashing bucket, use pulp shooting machine, starch adhesive is coated on the hot steel rider, on 50-70 ℃ hot steel rider, heat 20-30 second, when starch adhesive is shaped to dough sheet, big dough sheet is cut into fettucelle, be baked to ripe after, the packing.

Following example 2-4 its preparation method is with example 1, and just the component proportioning of flour is different, but all has effect of the present invention.

Embodiment 2-4

Claims (3)

1, a kind of instant dough sheet is characterized in that it contains following materials of weight proportions component: mung bean flour 4-8 part, soya bean flour 1-4 part, wheat flour 1-4 part.

2, instant dough sheet according to claim 1 is characterized in that its weight proportion of said raw material components is: mung bean flour 6-8 part, soya bean flour 1-2 part, wheat flour 1-2 part.

3, a kind of method for preparing the described instant dough sheet of claim 1 is characterized in that it includes the following step:

A, weigh each raw material components, mung bean flour, soya bean flour, wheat flour are mixed into mixed flour by the described weight proportion of claim 1;

B, mixed flour is made starch adhesive; Per 100 kilogram weights mixed flour adds 120-140 kilogram weight water;

C, polishing slurries;

D, slurries are coated on the hot steel rider, 50-70 ℃ of heating 20-30 second;

E, with shaping dough sheet section, be baked to ripe.