CN210226811U - Sandwich surface body - Google Patents
Sandwich surface body Download PDFInfo
- Publication number
- CN210226811U CN210226811U CN201920450089.XU CN201920450089U CN210226811U CN 210226811 U CN210226811 U CN 210226811U CN 201920450089 U CN201920450089 U CN 201920450089U CN 210226811 U CN210226811 U CN 210226811U
- Authority
- CN
- China
- Prior art keywords
- sandwich
- dough
- noodles
- face
- noodle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Noodles (AREA)
Abstract
The application discloses a sandwich body, at least including first face body, the second face body and be located first face body with at least one kind of sandwich body between the second face body, first face body with the second face body is the cake of face that constitutes by noodless. The sandwich body provided by the application can be set into food materials such as the leafy vegetables, the leafy vegetables just like being boiled can be well presented after the sandwich body is rehydrated, great visual impact force is brought to consumers, the advantages of nutrient substances and ingredients of the original leafy vegetables, home taste and the like can be well kept, meanwhile, the noodles and the leafy vegetables are integrated together to be processed into the sandwich body, and the sandwich body can be eaten after being brewed for 4-5min, and is convenient and fast. The method abandons the need of tearing apart the prepared vegetable bags one by one when the traditional instant noodles are brewed, thereby being more time-saving, environment-friendly and convenient, and the product is more delicious and healthy.
Description
Technical Field
The application relates to the field of instant food, in particular to a sandwich dough body.
Background
At present, no matter fried or non-fried instant noodle products are produced, because industrially processed vegetables are easy to break in the links of processing, transporting and packaging, most of the vegetables in the vegetable bags of the products adopt air-dried (AD) and freeze-dried (FD) vegetable segments/pieces, vegetable granules or freeze-dried (FD) conditioning blocks, and the products hardly have large-leaf vegetables, cannot present large-leaf vegetable side dishes contained in noodles with soup in a noodle shop, cannot improve the value feeling of the products, cannot give surprise to the feeling of surprise and visual impact to consumers, and bring bad experience to the consumers for a long time.
CN107279724A discloses a non-fried noodle and its preparation method, although the method can realize an integral structure, it only realizes an upper and lower integral structure, i.e. the upper layer is seasoning block and the lower layer is cake, but there are many disadvantages in this result: 1. such as a firm bond between the cake layer and the seasoning bits, presents a significant problem. 2. After brewing, the flour and the seasoning can be uniformly mixed only by stirring for a plurality of times up and down; 3. the addition of the big-leaf vegetables cannot be realized in the product.
Therefore, how to realize the production of sandwich dough is a technical problem that needs to be solved by those skilled in the art at present.
SUMMERY OF THE UTILITY MODEL
The application aims at providing a sandwich surface body which is used for realizing the combination of the surface body and the sandwich body, further realizing the addition of vegetables such as big-leaf vegetables and the like, and meeting the nutritional requirements of people on convenience food.
In order to achieve the above purpose, the present application provides the following technical solutions:
a sandwich noodle body at least comprises a first noodle body, a second noodle body and at least one sandwich body positioned between the first noodle body and the second noodle body, wherein the first noodle body and the second noodle body are both noodle cakes formed by noodles.
Preferably, the thickness of the first surface body and the thickness of the second surface body are both 2-2.5 cm.
Preferably, the overall thickness of the sandwich body is 4-5 cm.
Preferably, the first surface body and the second surface body are both in a circular cake shape or a square cake shape.
Preferably, the sandwich body is a large-leaf vegetable sandwich body, a granular vegetable sandwich body, a sliced meat sandwich body or a mushroom sandwich body.
The utility model provides a sandwich body includes first face body, the second face body at least and is located first face body with at least one kind sandwich body between the second face body, first face body with the second face body is the cake of face that constitutes by noodless. The sandwich noodle body can be set into food materials such as the big-leaf vegetables, the big-leaf vegetables just like the boiled big-leaf vegetables can be well presented after the noodle body is rehydrated, great visual impact force is brought to consumers, the advantages of nutrient substances and ingredients of the original big-leaf vegetables, home taste and the like can be well kept, meanwhile, the noodle and the big-leaf vegetable side dish are integrated together and processed into the sandwich noodle body, and the sandwich noodle body can be eaten after being brewed for 4-5min, and is convenient and fast. The method abandons the need of tearing apart the prepared vegetable bags one by one when the traditional instant noodles are brewed, thereby being more time-saving, environment-friendly and convenient, and the product is more delicious and healthy.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic top view of one embodiment of a sandwich body provided herein;
FIG. 2 is a schematic sectional view A-A of the sandwich body of FIG. 1;
wherein: a first surface body-1, a sandwich body-2 and a second surface body-3.
Detailed Description
The core of the application is to provide a sandwich body for realizing the combination of the body and the sandwich body, meeting the nutritional requirements of people on convenience food and improving the diversity.
In order that those skilled in the art will better understand the disclosure, the following detailed description will be given with reference to the accompanying drawings.
Referring to fig. 1 and 2, fig. 1 is a schematic structural view of an embodiment of a sandwich body provided in the present application, and fig. 2 is a schematic sectional view of the sandwich body a-a shown in fig. 1.
In this embodiment, the sandwich dough body comprises at least a first dough body 1, a second dough body 3, and at least one kind of sandwich body 2 between the first dough body 1 and the second dough body 3, and both the first dough body 1 and the second dough body 3 are a cake made of noodles.
Specifically, the core 2 may be at least one of a leaf vegetable core, a granular vegetable core, a sliced meat core, or a mushroom core, more specifically, the leaf vegetable may be at least one of the usual vegetables such as shanghai green, pakchoi, yellow cabbage, lettuce, spinach, and lettuce, and the granular vegetable may be broccoli, cherry tomato, etc.
In each of the above embodiments, the first surface body 1 and the second surface body 3 each have a thickness of 2 to 2.5 cm.
In addition to the above embodiments, the overall thickness of the produced sandwich dough body is 4 to 5 cm.
On the basis of the above embodiments, the first surface body 1 and the second surface body 3 are both in a circular cake shape or a square cake shape, and of course, the specific shapes of the first surface body 1 and the second surface body 3 can be set according to needs, and are not limited to the shapes given in the present embodiment.
The sandwich noodle body can set the sandwich body 2 as food materials such as the big-leaf vegetables, the big-leaf vegetables just like the boiled big-leaf vegetables can be well presented after the noodle body is rehydrated, great visual impact force is brought to consumers, the advantages of nutrient substances and ingredients of the original big-leaf vegetables, the home taste and the like can be well kept, meanwhile, the noodle and the big-leaf vegetable side dish are integrated together to be processed into the sandwich noodle body, and the sandwich noodle body can be eaten after being brewed for 4-5min, and is convenient and fast. The method abandons the need of tearing apart the prepared vegetable bags one by one when the traditional instant noodles are brewed, thereby being more time-saving, environment-friendly and convenient, and the product is more delicious and healthy.
Except that above-mentioned sandwich face body is external, this application still provides a sandwich face body system of processing, including changing gluey ware, joining in marriage jar, vacuum flour-mixing machine, calender, face sword, continuous cooking machine, support box, scrabble storehouse and dry storehouse.
Specifically, the glue melting device and the water distribution cylinder are used for weighing raw materials and preparing brine; the vacuum dough kneading machine is used for vacuum dough kneading; the calender, the dough knife and the continuous cooking machine are used for curing, calendering, cutting and cooking; the tray, the quick freezing bin and the drying bin are used for cooling, filling the sandwich body into the tray for molding, performing quick freezing process and performing vacuum cooling and drying.
Further, the working process of the sandwich body processing system is as follows:
first, noodle making process
The product comprises the following ingredients:
60-120g of high gluten powder, 20-35g of modified starch, 1-5g of wheat gluten, 1-1.5g of salt, 1-1.5g of egg liquid, 0.05-0.15g of thickening agent, 0.05-0.2g of phosphate, 0.05-0.15g of emulsifier, and a colorant: 0.04-0.08g of water and 35-48g of water.
The processing steps of the non-fried instant noodles with the integrated shell fabric are as follows:
1. vacuum dough kneading and dough cooking
Preparing saline water: mixing the materials except flour, starch and wheat gluten together, adding the mixture into weighed water, adding egg liquid, stirring at the speed of 40-60 revolutions per minute for more than 30-60 minutes, and making into brine for later use;
vacuum kneading: in order to achieve the purpose of high water adding amount of dough kneading, the application adopts a vacuum dough kneading technology, and the specific process is as follows: uniformly mixing flour, modified starch and wheat gluten, adding into a vacuum dough mixer, vacuumizing to the vacuum degree of 0.04-0.07Mpa, vacuumizing the prepared saline water solution into a vacuum dough kneading pot, kneading dough at the speed of 70-90r/min, and stirring for 6-12 minutes to form uniform dough floccules with proper dryness and wetness;
dough curing: standing, proofing and curing the kneaded dough on a crawler-type curing belt for 10-20 minutes to uniformly disperse water in the dough.
2. Calendering
The dough belt obtained by compositely rolling the cured dough 1 by a composite rolling mill is continuously rolled by 7 paths of dough belts with the space between continuous rolling rollers of 4.0mm, 2.8mm, 2.1mm, 1.6mm, 1.3mm, 1.1mm and 1.0mm respectively, and the final thickness of the dough belt is controlled to be 1.00 +/-0.02 mm
3. Slitting
And (3) cutting the rolled noodle strips of 2 into strips by using different noodle cutters, wherein the types of the noodle cutters comprise but are not limited to 1.0-4.0mm square cutters, 0.8-2.5mm round cutters, 6.0-10mm indentation square cutters and other different noodle cutters.
4. Cooking process
Adopting a cooking combination process, wherein the pressure of a steam box is 0.08-0.4 Mp, and the noodle steaming time is 2-6 min; boiling noodle at a temperature of 98 deg.C or more for 1-3 min; taking a noodle belt of 1.02mm and a square knife of 2.0mm as an example, the noodle boiling time with the best taste is 130 s;
the noodles after being cooked and combined not only achieve the purposes of increasing the water absorption of the noodles through the combination of cooking and combination, and greatly improve the α degrees of the noodles, so that the noodles are fully cooked, the soft, elastic and chewy taste effects of the noodles are met, but also the problem of adhesion of the noodles is solved, because the protein of the noodles is denatured and solidified after being cooked, the starch is fully gelatinized to generate gelatinization, and a layer of protective film is generated on the surfaces of the noodles, so that the problem of adhesion between the noodles is solved, but according to the special requirements of products, the product process such as the noodle cooking time and the cooling water cooling requirement are further optimized for control;
5. cooling and draining noodles
Soaking the cooked noodles in sterile cold water for cooling for 1-2min, and spraying the cooled noodles with a composite emulsified ice oil solution at a temperature of less than or equal to 5 deg.C to obtain treated noodles with a central temperature of less than or equal to 10 deg.C. The surface temperature of the noodles is rapidly reduced to below 10 ℃, the purpose of temperature reduction is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected. Cooling the noodles, blowing cold air for 30s, and draining for later use;
by adopting a spraying process combining the cooling of the emulsified ice oil and the anti-sticking of the noodles, the temperature of the noodles entering a freezing bin is reduced, the problem of sticking of the noodles is solved, and the production efficiency is improved;
in the application, the composite emulsified ice oil solution comprises 35-50 parts by mass of soybean oil, 20-30 parts by mass of polyglycerol fatty acid ester, 8-15 parts by mass of liquid phospholipid, 10-15 parts by mass of distilled glyceryl monostearate and water.
Process for preparing big-leaf vegetables
1. Vegetable screening and picking
Manually screening and selecting fresh large-leaf vegetables, and picking off foreign matters and yellowing vegetable leaves on the surfaces of the vegetables;
2. cleaning, shearing and trimming vegetables
Cleaning the screened and picked big-leaf vegetables with first clear water, second clear water and third clear water, and manually trimming the cleaned vegetables to obtain first leaves, so as to ensure the integrity of the leaves;
3. blanching
Blanching the cleaned and trimmed big-leaf vegetable leaves in boiling water for 60-150 seconds;
4. cooling down
Soaking the blanched big leaf vegetables in sterile cold water for cooling for 1-2min, spraying the cooled noodles with a composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ to obtain the treated big leaf vegetables, wherein the central temperature of the treated big leaf vegetables is less than or equal to 10 ℃; the purpose of cooling is to shape the big-leaf vegetables, so that the color and the taste quality of the vegetables are effectively protected, the problem of vegetable adhesion is also effectively solved, and the big-leaf vegetables are cooled and blown by cold air for 30s to be drained for later use;
5. color protection
Sprinkling 2% glucose powder on the cooled big leaf vegetables, and manually stirring uniformly for later use.
Sandwich process for vegetables
1. Noodle sandwich technology
Putting half of the cooled noodles into a tray box mold, wherein the height of the noodles in the tray is about 2-2.5cm, adding the other half of the noodles cooled by sterile cold water, immediately putting the product after the sandwich process into an emergency freezer, and entering a product pre-freezing process;
according to the gram weight of the surface body and the selection of side dishes, the number of the big-leaf vegetables in the sandwich surface body of the big-leaf vegetables is generally 2-3, and the total thickness of the product after the product is formed is 4-5 cm;
2. product pre-freezing
Quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at about-35 ℃ for freezing for 4-5 hours until the core part of the fabric-in-one product is completely frozen and is continuously stabilized in the pre-freezing warehouse for about 1 hour;
3. vacuum freeze drying of product
Putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: the vacuum degree is 30-100Pa, wherein the drying is carried out at 70 deg.C for 6h, at 60 deg.C for 10h, at 50 deg.C for 10h, and at 40 deg.C for 4 h. The product after freeze-drying is dehydrated thoroughly, the residual water content is low and is less than or equal to 5 percent, the water content in the product after freeze-drying is low and uniform, the oil content is low, bacteria are not easy to propagate and grow, and the quality guarantee period can reach about 9 months;
4. product package
In order to ensure the product quality and the shelf life, the environmental requirements on the packaging section are as follows: the environmental temperature is required to be less than or equal to 25 ℃, and the environmental humidity is required to be less than or equal to 35%. Of course, the vegetable noodles with big leaves provided by this embodiment can be realized by cold air drying, hot air drying, microwave drying and vacuum freeze drying, and the vacuum freeze drying technology is preferred.
In the sandwich face body system of processing that provides in this application, in order to guarantee the effect that the product dashes to steep and show after rehydration, the big leaf vegetables are blanched and are handled the back, need cool off to the low temperature state below 10 ℃ to spray with the emulsified ice oil and improve the surface and glue the problem, then carry out the sandwich with noodless and mix.
It should be noted that 1, the sandwich dough of the big-leaf vegetable includes but is not limited to different product forms such as vacuum freeze drying, cold air drying, hot air drying, microwave drying, frozen cooked noodles and the like; 2. big leaf vegetables include, but are not limited to: domestic vegetables such as Shanghai green, caulis et folium Brassicae Capitatae, lettuce, herba Spinaciae, vegetable core, caulis et folium Brassicae campestris, and broccoli; 3. the present invention relates to a method for preparing a mixed product of big leaf vegetables and noodles, which comprises the steps of mixing the big leaf vegetables with the noodles, and mixing the big leaf vegetables with the noodles, wherein the big leaf vegetables are mixed with the noodles, and the mixed product is prepared by mixing the big leaf vegetables with the noodles.
The sandwich dough provided by the present application is described in detail above. The principle and the implementation of the present application are explained in the present application by using specific examples, and the above description of the embodiments is only used to help understand the manufacturing method and the core concept of the present application. It should be noted that, for those skilled in the art, it is possible to make several improvements and modifications to the present application without departing from the principle of the present application, and such improvements and modifications also fall within the scope of the claims of the present application.
Claims (5)
1. A sandwich dough, characterized in that it comprises at least a first dough (1), a second dough (3) and at least one sandwich (2) between said first dough (1) and said second dough (3), said first dough (1) and said second dough (3) being each a dough-sheet consisting of noodles.
2. The sandwich body according to claim 1, characterized in that both the first body (1) and the second body (3) have a thickness of 2-2.5 cm.
3. The sandwich body of claim 1, wherein the overall thickness of the sandwich body is 4-5 cm.
4. The sandwich body according to claim 1, wherein said first body (1) and said second body (3) are each in the shape of a circular or square pie.
5. The sandwich dough according to any one of claims 1 to 4, wherein the core body (2) is a large leaf vegetable core, a granular vegetable core, a sliced meat core or a mushroom core.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920450089.XU CN210226811U (en) | 2019-04-03 | 2019-04-03 | Sandwich surface body |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920450089.XU CN210226811U (en) | 2019-04-03 | 2019-04-03 | Sandwich surface body |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN210226811U true CN210226811U (en) | 2020-04-03 |
Family
ID=69968394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201920450089.XU Active CN210226811U (en) | 2019-04-03 | 2019-04-03 | Sandwich surface body |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN210226811U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772099A (en) * | 2019-04-03 | 2020-10-16 | 白象食品股份有限公司 | Sandwich surface body and manufacturing method thereof |
-
2019
- 2019-04-03 CN CN201920450089.XU patent/CN210226811U/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772099A (en) * | 2019-04-03 | 2020-10-16 | 白象食品股份有限公司 | Sandwich surface body and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110583996B (en) | Efficient preparation method of freeze-dried vegetable noodles | |
| CN104872581A (en) | Potato raw flour preparing process by vacuum drying method | |
| CN103238784B (en) | Beef-broth frozen cooked noodles and processing method thereof | |
| CN104872582A (en) | Technology for preparing potato flour by electrothermal forced air drying method | |
| CN104872583A (en) | Whole potato starch preparation technology by freeze drying method | |
| CN102224911B (en) | Processing method of leisure food | |
| CN105360972B (en) | Non-pigment, transparent crisp fritter meat paper and its processing method | |
| US20180103649A1 (en) | Kelp-containing sponge biscuit and manufacturing method thereof | |
| KR101038164B1 (en) | A manufacturing way of the rice cake dumpling which main jngredient is rice flovr | |
| RU2367253C1 (en) | "hazel grouse chopped cutlets and white sauce with vegetables" preserves production method | |
| CN210226811U (en) | Sandwich surface body | |
| RU2362401C1 (en) | "black game chopped cutlets and white sauce with vegetables" preserves preparation method | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| CN103919046B (en) | The preparation method of pineapple rice crust | |
| CN111772099A (en) | Sandwich surface body and manufacturing method thereof | |
| RU2366301C1 (en) | "hazel grouse chopped cutlets and white sauce with vegetables" preserves production method | |
| RU2378941C2 (en) | "blackcock chopped cutlets and white sauce with vegetables" preserves preparation method | |
| CN113424918B (en) | Freeze-dried noodle manufacturing method based on laser micropore and ultrasonic-infrared cooking | |
| KR101457265B1 (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| CN103947932A (en) | Preparation method of kiwi fruit flavor rice crust | |
| KR101718600B1 (en) | Manufacturing method of seaweed fulvescens pancake | |
| CN109793028B (en) | Low-oil-content crispy instant fried bread stick and making method thereof | |
| CN111134279B (en) | Core-wrapped non-fried instant noodles and preparation method thereof | |
| CN111134278B (en) | Fabric-in-one non-fried instant noodles and preparation method thereof | |
| RU2362402C1 (en) | "hazel grouse chopped cutlets and white sauce with vegetables" preserves preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant |