Processing technique of noodles

A processing technology and noodle technology, which is applied in the field of noodle processing technology, can solve the problems of uneven raw and cooked noodles, inedibility, gelatinization and adhesion, etc., and achieve the effect of long storage time, low viscosity, and difficulty in gelatinization and adhesion

Inactive Publication Date: 2017-08-11
贵州尚逸食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional noodle making process mostly adopts the method of mixing raw material powder evenly, adding water to make dough and then further making noodles. When the produced noodles are boiled in water, sticking often occurs, resulting in uneven raw and cooked noodles; and If the noodles are not picked out in time after cooking, they will absorb water and swell after a long time, and then gelatinize and stick together, making them inedible

Method used

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Examples

Experimental program
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Embodiment Construction

[0014] Flour sticks together when it meets water. Adhesion occurs physically because the molecular structure is unstable, and the molecules are constantly "running" around and combining with other molecules or substances. So we see that the cooked noodles seem to be unable to move by themselves, but in fact, the molecules of the flour inside have been "running" non-stop, which is invisible to our naked eyes. After a period of time, the noodles will swell and disappear Sticking, the active flour molecules will absorb more water to combine with them, the soup will be less after a period of time, and when the flour molecules come out to combine with the soup, the soup will also become thicker, If the time is too long, the noodles will even become rotten and cannot be eaten.

[0015] The indica rice used in the present invention is crisp, less viscous, less water-absorbing and more oily, soft, tough, strong and not sticky after cooking, and has a delicate and delicious taste. Th...

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PUM

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Abstract

The invention discloses a processing technique of noodles, comprising the following steps: material preparation, dough kneading, aging, forming, drying and packaging. The processing technique disclosed by the invention is scientific and reasonable, dough is prepared by adding flour into rice milk, flour particles with strong liquidity and high water absorption in the prepared dough are coated by mixed particles of rice flour and peanut flour with weak liquidity and low water absorption, so the liquidity and water absorption of the flour particles are effectively limited, and the noodles are not liable to produce gelatinization and adhesion; and after being cooked, the prepared noodles have good toughness, low viscosity, high boiling fastness and long standing time.

Description

technical field [0001] The invention relates to a noodle processing technology. Background technique [0002] The traditional noodle making process mostly adopts the method of mixing raw material powder evenly, adding water to make dough and then further making noodles. When the produced noodles are boiled in water, sticking often occurs, resulting in uneven raw and cooked noodles; and If the noodles are not picked out in time after cooking, they will absorb water and swell after a long time, and then gelatinize and stick together, making them inedible. Contents of the invention [0003] In view of the problems referred to above, the purpose of the present invention is to provide a kind of processing technology of the noodles that stickiness is little, hard gelatinization can be placed for a long time after being boiled. [0004] A processing technology for noodles, comprising the following steps: [0005] (1) Preparation: Add 0.75kg of salt, 1.25kg of shrimp powder, 0.1...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L11/00A23L25/00
CPCA23V2002/00A23V2200/20
Inventor 杨京洪
Owner 贵州尚逸食品有限公司
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