Oil-fried Udon noodles and processing method thereof

Abstract

The invention discloses a processing method of oil-fried Udon noodles. The processing method of the oil-fried Udon noodles comprises the following steps of uniformly dissolving edible salt, compound phosphates, an emulsifier, a thickening agent and water-soluble soybean polysaccharides in weakly alkaline soft water so as to obtain water used for making dough; adding the water used for making doughinto edible flour, and carrying out vacuum stirring so as to make dough; performing 1-time compounding on the dough by utilizing a composite rolling machine so as to obtain a dough band, and performing curing treatment on the dough band; rolling the dough band by using a rolling machine so as to obtain dough sheet; cutting the dough sheet into stripes by using a cutter, and carrying out preliminary shaping by performing knurling by using a baffle so as to obtain noodles; sending the shaped dough noodles into a staged steaming box via a conveyor belt; stretching the steamed noodles, carrying out quantitative cutting, and carrying out oil-frying in a pan so as to carry out dewatering, and thus, oil-fried noodle blocks are prepared. The noodles are oil-fried by adopting two-stage oil-frying,wherein the first stage is low-temperature frying and the second stage is high-temperature frying. By optimizing raw material formula and processing method, the oil-fried Udon noodles prepared according to the processing method are chewy, soft and smooth in taste, as well as good in tenacity. And thus, a new idea and direction of noodle product industry is provided. The oil-fried Udon noodles andthe processing method thereof have wide market prospects and market benefits.

Description

technical field [0001] The invention relates to the technical field of noodle food, and specifically provides fried udon noodles and a processing method thereof. Background technique [0002] Udon noodles (Japanese: うどん; English: udon, written in Japanese Chinese characters as: 饂顿), also known as Udon noodles in mainland China, Hong Kong and Macao. Udon noodles are one of the noodles with the most Chinese characteristics. Together with Japanese soba noodles and green tea noodles, they are called the three major noodles in Japan and are an indispensable protagonist in Japanese restaurants. Its taste is between cut noodles and rice noodles, and the taste is soft, and it becomes a delicious noodle dish when paired with carefully prepared soup. These are thick white noodles (4 mm to 6 mm in diameter) made by mixing salt and water into flour. Add hot soup in winter and cool it in summer. Cold udon noodles can be eaten with a thick sauce called "noodle sauce". [0003] The cha...

AI Technical Summary

Problems solved by technology

At present, fried udon noodles on the market adopt the traditional method of making fried instant noodles. The products produced are dark yellow in color, rough in surface, fluffy in taste, poor in smoothness and weak in toughness.

The main problems are: (1) The quality of raw materials is poor, the color of the product is poor, and the smoothness is not enough (2) The noodles are thick and thick, cooked by conventional methods, the gelatinization is uneven, and the rehydration is slow (3) The traditional frying process The taste of Udon noodles is fluffy, the foaming is serious, and the stickiness is difficult to reflect

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