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Corn noodle production process

A technology for corn noodles and production process, which is applied in the fields of food science, food preservation, application, etc., can solve the problems of long time soaking, rough taste of corn noodles, easy to break when cooking, etc., so as to achieve no heavy metal residues and strong aroma of corn. , The effect of not easy to break

Pending Publication Date: 2020-11-13
王彦恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a corn noodle that can solve the defects of rough taste, easy to break when cooked, and need to be soaked for a long time before cooking. Brightly colored, nutritious and delicious corn noodle production process

Method used

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Embodiment

[0030] Corn noodle production technology of the present invention, it comprises the steps:

[0031] 1) Material preparation: based on the amount of 25kg corn flour, corn flour: 25kg; drinking water: 9kg~10.25kg (determined according to the moisture content of corn flour, the taste is not good when it is lower than 9kg, and the effect of frozen loose strips is affected if it is higher than 10.25kg, and even Can’t loose strips); edible oil: 150g~175g (food oil below 150g cannot be unpacked after being frozen, and when cooked above 175g, the pressure of the pressure chamber of the equipment decreases, the ripening is uneven, or even can’t be ripened, and high-quality products cannot be produced ).

[0032] 2) Ingredients: put the corn flour in the powder mixer, start the powder mixer and the filling pump for drinking water and edible oil at the same time (Note: Metering electrical equipment is installed for water supply; computer metering pump is used for oil supply, and the supp...

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Abstract

The invention relates to a corn noodle production process. The production process is characterized by comprising the following steps: 1) preparing materials, wherein the raw material components comprise corn flour, drinking water and edible oil; 2) burdening: putting the corn flour into a flour mixer, adding drinking water and edible oil into the flour mixer, and uniformly stirring; 3) curing andpressing into strips: feeding the uniformly stirred corn flour into a curing barrel for curing, controlling the curing temperature to be 120-160 DEG C, and feeding the cured corn flour into a pressingbarrel for pressing into strips; 4) packaging: cooling by air cooling, weighing, cutting off, putting into a packaging bag, and then vacuumizing and sealing; and (5) scattering: putting the packagedcorn noodles into a freezing chamber, and setting the freezing temperature to be -14 DEG C to -20 DEG C and the freezing time to be 96-120 hours so as to finish scattering. The preparation process hasthe advantages that the prepared corn noodles do not contain food additives and pigments, are smooth and chewy in taste, firm and flexible, are not easy to break when being cooked, can adapt to various cooking methods, completely retain the inherent nutritional ingredients of corn, and are free of heavy metal residues.

Description

technical field [0001] The invention relates to a production process of corn noodles, which belongs to the technical field of corn noodles production. Background technique [0002] Corn is a widely planted food crop. Corn contains a lot of dietary fiber, vitamins A and E, and is rich in unsaturated fatty acids. Regular food has the functions of weight loss, detoxification, beauty, laxative, brain, and prevention of three highs. Therapeutic effect. At the same time, according to the book "Coarse Grains Health and Disease Prevention" written by scientist Wang Zeng, it is affirmed that corn food plays an irreplaceable role in providing rich nutrition to human health and anti-cancer and anti-aging, and is recognized as a golden food in the world. However, restricted by the way of eating, farmers often plant it as livestock feed, and give the best and healthiest food to poultry and livestock. Corn noodles are a very healthy corn food, which broadens the ways for people to eat c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L3/36A23L33/00A23L3/3418
CPCA23L7/109A23L3/36A23L33/00A23L3/3418
Inventor 王彦恒
Owner 王彦恒
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