CN101156666A - A processing method of noodle - Google Patents
A processing method of noodle Download PDFInfo
- Publication number
- CN101156666A CN101156666A CNA2006100538081A CN200610053808A CN101156666A CN 101156666 A CN101156666 A CN 101156666A CN A2006100538081 A CNA2006100538081 A CN A2006100538081A CN 200610053808 A CN200610053808 A CN 200610053808A CN 101156666 A CN101156666 A CN 101156666A
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- noodles
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- noodle
- processing method
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Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 90
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 239000011265 semifinished product Substances 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 11
- 230000014759 maintenance of location Effects 0.000 claims description 6
- 238000013461 design Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims 3
- 238000000034 method Methods 0.000 abstract description 17
- 238000009835 boiling Methods 0.000 abstract description 11
- 235000013312 flour Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 1
- 238000001879 gelation Methods 0.000 abstract 1
- 239000010410 layer Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000002344 surface layer Substances 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 238000004904 shortening Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000010339 dilation Effects 0.000 description 2
- 238000007665 sagging Methods 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
The invention discloses a noodle processing method. The method comprises three steps of preparing semi-finished noodles, curing, and drying as well as preparing the finished product, wherein, the curing step comprises that the obtained semi-finished noodles are put into curing equipment for heating and heat preservation and cooling to be shaped, when being cured, the surface layer A of each noodle is cured, and the inner layer B of the noodle is only in a fermentation state, and is not cured, thereby the final finished noodle products not only maintain the white appearance of the traditional noodles but also have the luster not provided for the traditional noodles; the noodles also have the advantages of fine toughness, high glutinousness, boiling fastness and no gelation, strong flour scent of the noodles, super smooth taste , and low expansion degree of the noodles, in addition, compared with the known noodle processing method, the method is simpler, and even wetting and air drying are not required, the continuity of the noodle processing is realized, and the required processing time is shortened to a large extent, thereby the production efficiency of the noodles is greatly improved, and the production cost of the noodles is reduced.
Description
Technical field
The present invention relates to a kind of processing method of noodles, refer in particular to a kind of processing method of noodles of shortening.
Background technology
Noodles are pressed finished product amount of cure branch, can divide two kinds of system of making a living and shortenings usually; And by the cooking method branch, can be divided into usually again and cook, stir-fry and eat, drag for food, dry mixing etc.Wherein the noodles of shortening can be divided into fried and non-fried two kinds again.Because non-fried line is in the face of healthy more favourable, therefore, the inventor is devoted to invent non-fried shortening line face always.As: the Chinese invention patent process patent that the inventor has authorized [publication number: CN1537449A].The line face that this patent of invention method is produced has long shelf-life, difficult paste, good toughness, the muscle degree advantage such as by force, easily cook of cooking for a long time compared to the line face that traditional diamond-making technique obtained, but, the room for improvement that also there is further simplification technological process in this patent of invention method, shortens process time (curing time in the granted patent method is 5～15 hours), enhances productivity.In addition, the line face that another Chinese invention patent method of applying for [application number: 2006100516699] of the inventor makes is mainly used in to be stir-fried and eaten, and cooking method is extremely limited to.
Summary of the invention
Purpose of the present invention aims to provide a kind of processing method of noodles.
For realizing purpose of the present invention, now provide following technical scheme: a kind of processing method of noodles, it may further comprise the steps:
One, preparation noodles semi-finished product;
Two, slaking:
1., slaking: the noodles semi-finished product of gained are placed in the curing equipment, and temperature is controlled at 80～170 ℃ in the curing equipment, slaking heat time heating time≤30 minute; , stop heating and reduce curing equipment in temperature, when temperature is reduced to 60～30 ℃, be incubated, temperature retention time≤4 hour thereafter;
2., cooling and shaping: the noodles semi-finished product after the slaking are cooled to normal temperature, and finalize the design according to required form.
Three, dry, preparation finished product: the noodles semi-finished product after will finalizing the design are drying to obtain the noodles finished product.
Noodles of the present invention are meant noodles such as noodles in a simple sauce, line face.
Above-mentioned steps one be routinely or existing processing method prepare the noodles semi-finished product, such as being prepared, also can be prepared according to inventor's's [application number: 2006100516699] the described method of patent application according to inventor's's [publication number: CN 1537449A] patented method.
Above-mentioned steps two curing equipments are meant equipment such as boiling room or Digesting stove.Heat time heating time during slaking and the cooperation of temperature are that the nexine B of noodles is in yeastiness not to be ripened for the top layer A (as shown in Figure 1) that only makes noodles is ripened.With the cross-sectional view of noodles, the top layer A that is ripened accounts for 3～50% of noodles.At this moment, the gelatinization reaction of flour takes place in the top layer of slaking, it makes the top layer of the semi-finished product noodles after the slaking very smooth, tack-free, and make final finished product noodles have toughness and suitable muscle degree preferably, even and the noodles top layer keeps the former color and luster of flour whiter, and it is good to make the top layer also have good glossiness-aesthetic property; And the flour of noodles nexine makes noodles have certain extensibility and toughness at the effect bottom fermentation of high temperature and steam, and the noodles straight line of suspension is sagging.If heat time heating time is long or too short, perhaps temperature is too high or too low, all can cause noodles too ripe or slaking is not enough.Noodles are too ripe, and its noodles nexine does not have extensibility, and the meeting flavescence of noodles surface, influence attractive in appearance; The noodles slaking is not enough, then the semi-finished product noodles after the slaking can glue hand, easily broken, being cooled to also needs behind the normal temperature even separately wet airing (being also referred to as cool bar) could finalize the design, expends production time and production site and wastes production manpower (being the defective of traditional noodle processing method).
The insulation of the maturing process of above-mentioned steps two is for the noodles nexine is further fermented, and to strengthen the extensibility and the toughness of noodles, makes the sagging moderate length of noodles, and typing easily.Simultaneously, enough fermentation times make that diastatic active reaction is abundant in the noodles, thereby give noodles fragrant and sweet mouthfeel.
In the above-mentioned steps three, drying means is Exposure to Sunlight or conventional industrial equipment drying, as drying oven etc.
The prepared noodles of the present invention had both kept the white appearance of traditional noodles, and had the glossiness that traditional noodles lack; These noodles also have good toughness, muscle degree height, very anti-boiling-not gelatinization, the noodles face is aromatic strongly fragrant, and mouthfeel Q is sliding, the advantage that the dilation of noodles is low, and more known noodle processing method is simpler, because noodles need not even wet airing (cool bar), realized the continuity of noodles processing simultaneously, shorten a lot required process time, improve the production efficiency of noodles greatly, reduce the production cost of noodles.
Description of drawings
Fig. 1 is the cross sectional representation of noodles finished product of the present invention.
The specific embodiment
Below will describe processing method of the present invention in detail in the mode of embodiment.
Embodiment 1: mixed flour, water, and be stirred to fully; The dough that stirs the back gained is placed in vexed certain hour in the airtight cool-bag; Afterwards dough is pressed into the sheet postposition and is put in vexed again certain hour in the airtight cool-bag, pull into the noodles in a simple sauce strip afterwards, make the noodles in a simple sauce semi-finished product, the gained semi-finished product are placed slaking on the noodles peg in the boiling room, boiling room temperature is controlled at 80～110 ℃, slaking heat time heating time≤30 minute, afterwards, stop heating and reduce boiling room temperature, when temperature is reduced to 60～30 ℃, be incubated temperature retention time≤2 hour; Again, be cooled to normal temperature, and according to the required form typing, last, the noodles in a simple sauce semi-finished product sun dehydration with after the typing makes the noodles in a simple sauce finished product.
Embodiment 2: mixed flour, water, and be stirred to fully; The dough that stirs the back gained is pressed into sheet and pulls into the stripline runs face, be placed in vexed certain hour in the airtight cool-bag afterwards, make line face semi-finished product, the gained semi-finished product are placed slaking on the noodles peg in the boiling room, boiling room temperature is controlled at 110～170 ℃, slaking heat time heating time≤20 minute, afterwards, stop heating and reduce boiling room temperature, when temperature is reduced to 50～30 ℃, be incubated temperature retention time≤4 hour; Again, be cooled to normal temperature, and according to the required form typing, last, the line face semi-finished product bake drying with after the typing makes line face finished product.
Embodiment 3: mixed flour, water and salt, and be stirred to fully; The dough that stirs the back gained is placed in vexed certain hour in the airtight cool-bag; Afterwards dough is pressed into the sheet postposition and is put in vexed again certain hour in the airtight cool-bag, pull into fine strip shape afterwards, make line face semi-finished product, the gained semi-finished product are placed slaking on the noodles peg in the boiling room, boiling room temperature is controlled at 100 ± 5 ℃, slaking heat time heating time≤15 minute, afterwards, stop heating and reduce boiling room temperature, when temperature is reduced to 40～30 ℃, be incubated temperature retention time≤3 hour; Again, be cooled to normal temperature, and according to the required form typing, last, the line face semi-finished product bake drying with after the typing makes line face finished product.
By the multinomial characteristic of the prepared noodles finished product of embodiment and traditional noodles is tested, draw following correction data under identical experiment condition:
| Project | Gelatinization time (minute) | Dilation | Surface gloss | The top layer A of slaking accounts for noodles ratio (%) | Mouthfeel |
| Embodiment 1 | Not gelatinization | Low | Good | 40-50 | Fragrant sliding |
| Embodiment 2 | Not gelatinization | In | Good | 3-40 | Fragrant sliding |
| Embodiment 3 | Not gelatinization | By | Best | 10-30 | The most fragrant cunning |
| Tradition | Gelatinization fast | High | Dry and astringent | 0 | Assorted flavor is arranged |
In addition, the noodles that the foregoing description 1-3 is obtained all are suitable for the cooking method of cooking and dragging for food, and the noodles that the foregoing description 1 is obtained can also be used to stir-fry and eat owing to noodles amount of cure height, and the noodles that embodiment 3 is obtained can also be used to mix food owing to the noodles amount of cure is medium.
Claims (4)
1. the processing method of noodles, it may further comprise the steps:
One, preparation noodles semi-finished product;
Two, slaking:
1., slaking: the noodles semi-finished product of gained are placed in the curing equipment, and the temperature in the curing equipment is controlled at 80～170 ℃, slaking heat time heating time≤30 minute; , stop heating and reduce curing equipment temperature, when temperature is reduced to 60～30 ℃, be incubated, temperature retention time≤4 hour thereafter;
2., cooling and shaping: the noodles semi-finished product after the slaking are cooled to normal temperature, and finalize the design according to required form.
Three, dry, preparation finished product: the noodles semi-finished product after will finalizing the design are drying to obtain the noodles finished product.
2. the processing method of a kind of noodles according to claim 1, temperature is controlled at 100 ℃ ± 5 ℃ in its maturation stage two, the curing equipment 1.
3. the processing method of a kind of noodles according to claim 1, its maturation stage two, slaking heat time heating time 1. are≤15 minutes.
4. the processing method of a kind of noodles according to claim 1, its maturation stage two, temperature retention time 1.≤3 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100538081A CN100490670C (en) | 2006-10-08 | 2006-10-08 | A kind of processing method of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100538081A CN100490670C (en) | 2006-10-08 | 2006-10-08 | A kind of processing method of noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101156666A true CN101156666A (en) | 2008-04-09 |
| CN100490670C CN100490670C (en) | 2009-05-27 |
Family
ID=39305012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100538081A Expired - Fee Related CN100490670C (en) | 2006-10-08 | 2006-10-08 | A kind of processing method of noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100490670C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920973A (en) * | 2015-06-09 | 2015-09-23 | 安徽正宇面粉有限公司 | Interlayer butterfly noodle leaf rich in multivitamins, and preparation method |
| CN104957516A (en) * | 2015-06-09 | 2015-10-07 | 安徽正宇面粉有限公司 | Sandwiched fine dried high-gluten noodles with digestion promoting function, and preparation method of sandwiched fine dried high-gluten noodles |
| CN105124416A (en) * | 2015-09-30 | 2015-12-09 | 上海交通大学 | Method for preparing noodles |
| CN105581245A (en) * | 2016-01-04 | 2016-05-18 | 安徽雁湖面粉有限公司 | Production method of noodles containing shepherd's purse and ox bone soup |
| CN105640366A (en) * | 2016-03-18 | 2016-06-08 | 毛延妮 | Safe and smart food processor |
| CN105685806A (en) * | 2016-01-04 | 2016-06-22 | 安徽雁湖面粉有限公司 | Method for making spinach and sheep bone soup fine dried noodles |
| US20180206507A1 (en) * | 2014-06-23 | 2018-07-26 | Nestec S.A. | Non-fried noodle dough comprising sweet potato flour and process for its preparation |
| CN109938268A (en) * | 2019-03-29 | 2019-06-28 | 四川粉之缘食品有限公司 | A kind of health-maintaining noodles and preparation method thereof |
-
2006
- 2006-10-08 CN CNB2006100538081A patent/CN100490670C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20180206507A1 (en) * | 2014-06-23 | 2018-07-26 | Nestec S.A. | Non-fried noodle dough comprising sweet potato flour and process for its preparation |
| CN104920973A (en) * | 2015-06-09 | 2015-09-23 | 安徽正宇面粉有限公司 | Interlayer butterfly noodle leaf rich in multivitamins, and preparation method |
| CN104957516A (en) * | 2015-06-09 | 2015-10-07 | 安徽正宇面粉有限公司 | Sandwiched fine dried high-gluten noodles with digestion promoting function, and preparation method of sandwiched fine dried high-gluten noodles |
| CN105124416A (en) * | 2015-09-30 | 2015-12-09 | 上海交通大学 | Method for preparing noodles |
| CN105581245A (en) * | 2016-01-04 | 2016-05-18 | 安徽雁湖面粉有限公司 | Production method of noodles containing shepherd's purse and ox bone soup |
| CN105685806A (en) * | 2016-01-04 | 2016-06-22 | 安徽雁湖面粉有限公司 | Method for making spinach and sheep bone soup fine dried noodles |
| CN105640366A (en) * | 2016-03-18 | 2016-06-08 | 毛延妮 | Safe and smart food processor |
| CN109938268A (en) * | 2019-03-29 | 2019-06-28 | 四川粉之缘食品有限公司 | A kind of health-maintaining noodles and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100490670C (en) | 2009-05-27 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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Granted publication date: 20090527 Termination date: 20121008 |