Complete equipment for preparing low-oil healthy instant noodles with low energy consumption and method for producing instant noodles

Abstract

The invention relates to complete equipment for preparing low-oil healthy instant noodles with low energy consumption and a method for producing instant noodles. The complete equipment is provided with a steaming device, an extruding, curing and forming device and a dual-layer oil-frying device, wherein the dual-layer oil-frying device comprises an upper-layer oil-frying pot, a lower-layer oil-frying pot, an oil path system and a pancake conveying device; a pancake box of the pancake conveying device is positioned at the lower part and a box cover of the pancake conveying device is positioned the upper part so as to drive pancakes to firstly enter the lower-layer oil-frying pot to be fried and then the pancake box is positioned at the upper part and the box cover is positioned at the lower part, namely, the pancakes are turned over to enter the upper-layer oil-frying pot to be fried, the conventional once single-face frying mode of the pancakes is changed into a two-time dual-face frying mode of the pancakes, the existing process of kneading a dough, tabletting, shredding and cooking is changed into a process of kneading a dough, steaming, extruding, curing and discharging noodles, and thus the problem that a large quantity of steam is consumed in a cooking procedure in the prior art is overcome. The complete equipment has the advantages of being low in production energy consumption, simple in structure, low in investment and high in production efficiency, effectively reducing the oil content of the pancakes, and improving the oil quality of the instant noodles.

Description

Technical field [0001] The invention relates to a complete set of equipment for preparing low-oil healthy instant noodles with low energy consumption and a method for producing instant noodles. Background technique [0002] Among the existing types of instant noodles, fried instant noodles account for the largest proportion. Traditional fried instant noodles are made by mixing powder → kneading noodles → pressing → shredded → steaming → cutting → frying → cooling → packaging. The product's rehydration and taste are more popular among consumers, with a market share of more than 90%. However, the traditional fried instant noodle preparation process has high energy consumption. In the cooking process, the steam box is longer and not closed. The production process consumes a large amount of steam. To prepare a large amount of steam, a large-tonnage steam boiler needs to be installed and a large amount of coal and water are consumed. , The cost of treating boiler waste gas and wastew...

AI Technical Summary

Problems solved by technology

However, the production energy consumption of the traditional fried instant noodle preparation process is high. In the cooking process, because the steam box is long and not closed, the production process consumes a lot of steam, and the preparation of a large amount of steam requires the installation of a large-tonnage steam boiler, which consumes a lot of coal and water. , Investing more in the treatment of boiler waste gas and waste water has virtually increased the production cost of instant noodles; in addition, the instant noodles made by traditional techniques and equipment are completely fried, that is, the noodles are put into the noodle box and then transferred to the traditional noodle box by the conveyor belt. When frying in a single-layer fryer, because the temperature of the lower layer of oil in the single-layer fryer is higher than that of the upper layer, in order to ensure that the upper layer of the noodle cake is completely dehydrated, the frying of the lower layer of the noodle cake is transitional, resulting in the color and luster of the upper and lower layers of the noodle cake. There is a large difference in oil content. The oil content of the upper half of the fried noodle cake is generally between 10-14%, and the color is light; the oil content of the lower half is generally between 20-24%, and the color is dark; the oil content of the upper and lower parts The difference reaches about 10%, and the overall oil content of the noodle cake is between 15% and 20%.

At present, there are two layer boxes and a layer of box cover in the traditional single-layer fryer, so that the oil level in the single-layer fryer is relatively high. A large amount of oil is used in the double-layer fryer, and the oil turnover time is long. Generally, the oil turnover time is 8 to 12 hours, and the oil turnover speed is slow. After the oil is heated at high temperature for a long time, the fried oil is easy to deteriorate and produce harmful substances. Harmful to the human body and extremely detrimental to human health, and the oil is too bad to be used as frying oil to a certain extent, which also has a great impact on cost control

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