Processing technology of flavored spicy hot noodle product

Abstract

The invention discloses a processing technology of a flavored spicy hot noodle product. The processing technology comprises the steps that mixed powder is prepared, outer-layer dough is subjected to standing, the outer skin is obtained through a dough cutting machine, lining dough is prepared, the prepared lining is put into the outer skin, spicy hot seasonings are added, and edge closing and shaping are carried out. The processing technology of the flavored spicy hot noodle product has the advantages that by adding common yam rhizomes and purple sweet potatoes, the nutritive value is high, the lining is made to be filamentous, so that the taste is good, and the spicy hot seasonings are made of various raw materials, so that the piquancy is unique, and different experiences are given to people; figs, lotus seeds and mung beans are added into the lining raw materials, which clears away heat and reduces internal heat, the filamentous lining facilitates better permeation and fusion of thespicy hot seasonings, thereby ensuring the good taste, and the filamentous lining is also very easy to steam, thereby reducing the steaming time, and being rapid and convenient; a lining forming device can rapidly squeeze the lining dough out into filaments and twist the filaments into bundles, which facilitates filling and control of the use amount, manual operation is not needed, the degree ofautomation is high, and the labor intensity is reduced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology of flavor spicy noodle products. Background technique [0002] Noodle products are a kind of traditional food. Because of their simple production process, unique flavor and convenient eating, they are deeply loved by the masses and have become an important part of the diet of many Asians. Noodle products use flour as the basic raw material. After adding water and kneading the dough, the outer layer dough is kneaded, and the outer layer dough is processed by calendering, stretching, etc., and finally forms noodle products in various shapes such as flakes and strips. [0003] Patent document (CN107232493A) has proposed a kind of preparation method of spicy taste noodle cake, and the spicy flavor in this spicy taste noodle cake is comparatively single, and there is no indentation, and taste is poor, and spicy taste easily causes getting angry, and this spicy ta...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing technology of flavor spicy noodle products, by adding bundled silk lining in the outer skin, and adding spicy seasoning composed of various raw materials in the noodle skin, the spicy taste is unique, completely different from the spicy taste of the outer skin Different, solves the technical problem of the single taste of the existing spicy noodle products;

[0005] By adding figs, lotus seeds and mung beans to the raw materials of the lining, the technical problem of getting angry easily caused by spicy noodle products is solved;

[0006] The flavor spicy noodle product has a thin outer skin and a silky lining and is easy to steam, which solves the technical problem of long steaming time for the existing spicy noodle products;

[0007] The lining dough is extruded into silk by the lining forming device and twisted into bundles. The bundled silk lining is very convenient to be loaded into the outer skin to avoid being scattered and messy. The bundled noodles are cut by the cutting blade to make each cut The weight of the lining is consistent, which solves the technical problems that the lining is troublesome to fill and the dosage is difficult to control in the processing technology of the existing spicy noodle products

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