CN103238784B - Beef-broth frozen cooked noodles and processing method thereof - Google Patents
Beef-broth frozen cooked noodles and processing method thereof Download PDFInfo
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Abstract
The invention discloses beef-broth frozen cooked noodles and a processing method thereof. The method comprises the following steps of: kneading dough in vacuum, molding a compound noodle belt, carrying out multiple curing on the noodle belt, continuously rolling and quantitatively cutting the cured noodle belt, boiling the noodles by warm water, carrying out three-section alternative type cooling on the boiled noodles, continuously sterilizing the cooled noodles at a high temperature, rapidly freezing the sterilized noodles by vacuum pre-cooling, adding high-temperature steam boiled vegetables, beef broth which is boiled for a long time by warm fire for two times, and beef to the noodles, and refrigerating the noodles and the other materials to obtain the beef-broth frozen cooked noodles. The product is rapidly frozen, so that fine ice crystals are formed in the product, the loss of a lot of juice is not caused after the product is thawed, and the mouth feel of the product is more smooth, tough and chewy. The carefully-selected fresh and thick beef and beef bone broth are added into the product and the boiled vegetables are matched with the product, so that the product is matched with meat and vegetables, and the mouth feel of the product is really fresh and delicious. The product is stored by freezing and adopts a cold chain marketing mode, so that the product is free of any preservative and is healthy, sanitary and safe.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of beef soup-stock frozen cooked face and processing method thereof.
Background technology
Traditional noodles flour and water are mixed first kneading become dough, then by dough processing slabbing, compressing tablet, slaking, uses noodle cutter to be cut into long noodles shape, then adopt heated-air drying, cut off, weigh, pack rear listing after compound calendering.But time of at substantial must go to boil when dried noodles eats, in more and more faster social rhythm, lag significantly behind society.Therefore, fast, the fast-food of nutrition starts to enjoy the parent of consumer to look at.Although market there are the fast-foods such as the instant noodles of various packaging, but these instant flour foods mostly or have employed fried, or have employed more food additives to reach the object of preserving for a long time, and the health of these instant food is always controversial.
Summary of the invention
Conventional noodles need the time of at substantial when boiling, conventional instant noodles or have employed fried, or have employed more anticorrisive agent to reach the object of preserving for a long time, and the health of these instant food is always controversial.Technical problem to be solved by this invention is to provide a kind of beef soup-stock frozen cooked face and processing method thereof, the method does not add any anticorrisive agent, there is obvious beef clod in the product, and be equipped with refining beef soup-stock and blanched vegetables, product of the present invention carries out omnidistance cold chain, ensure that the nutrition of product, health, health and safety.
Technical scheme that the present invention adopts is:
The invention provides a kind of beef soup-stock frozen cooked face, it comprises the slaking noodles freezed, beef height steamed dumping, Steamed dumplings with beef and blanched vegetables bag.
Beef soup-stock frozen cooked face of the present invention can adopt conventional method of the prior art to process, and in order to obtain better product effect, the present invention provides a kind of processing method of beef soup-stock frozen cooked face at this, and the method comprises the following steps:
(1) making of beef and beef soup-stock
By beef, ox bone is cleaned, bovine bone powder is broken to 2 ~ 20mm, beef is cut into the beef clod of diameter 5 ~ 10cm, then by bovine bone powder and beef clod mixing, adopt secondary boiled mode, first the water adding ox bone and beef gross weight 7 ~ 10 times carries out open boiling, offscum is removed after water boiling, then the fiery closed infusion of temperature is used instead, infusion temperature is 95 DEG C ~ 98 DEG C, time is 20 ~ 24h, milky soup juice is obtained after the fiery infusion of temperature, soup juice is filtered impurity elimination, then Vacuum Concentration to moisture content is 30 ~ 40%, sterilizing, then to become individual packets to fill stand-by in aseptic packaging, simultaneously by beef draining, section, independent packaging is stand-by,
(2) making of blanched vegetables
Cleaned up by fresh vegetables, row is neatly positioned in the container of hollow out, through the two-sided high-temperature steam blanching 8 ~ 15 seconds spraying into 101 ~ 121 DEG C up and down, is then cooled to room temperature rapidly with frozen water spray, drains, stand-by after independent packaging;
(3) making of noodles
Raw material is prepared according to following weight parts:
150 ~ 200 parts, flour; Pure water 60 ~ 87 parts;
Salt 5 ~ 7.5 parts; 0.16 ~ 0.3 part, sodium carbonate;
Modified potato starch 30 ~ 55 parts; 25 ~ 35 parts, beef soup-stock;
40 ~ 60 parts, beef; Blanched vegetables 25 ~ 45 parts;
A. speed change vacuum dough mixing
150 ~ 200 weight portion flour and 30 ~ 55 weight portion modified potato starch are sieved, adds vacuum dough mixing machine, then 5 ~ 7.5 weight portion salt, 0.16 ~ 0.3 parts by weight sodium carbonate to be dissolved in 60 ~ 87 weight portion pure water and to add vacuum dough mixing machine; Speed change vacuum dough mixing is adopted with during face, first the vacuum of vacuum dough mixing machine is adjusted to 61 ~ 74kPa, when starting, high speed 190 ~ 220 revs/min stirs 2 ~ 4min, is then that low speed 40 ~ 50 revs/min stirs 4 ~ 5min by adjustment of rotational speed, after terminating with face, dough moisture is up to 38 ~ 48%.
B. compound is worn shaping
By the dough of becoming reconciled by conveyer belt, be sent to compound quantitatively and wear forming machine, by the vibration of concavo-convex large corrugated surface roller straggly and face roller, dough is more uniformly rubbed up, shaping, gluten is extended to multidimensional face, adds the elastic force of noodles.
C. the repeatedly slaking of dough
To wear by frequency-variable controller, in 20 ~ 60 minutes, temperature 24 ~ 26 DEG C, humidity 80 ~ 90% opposite band carries out maturation, and carries out ultraviolet sterilization in curing box; Normally ultraviolet sterilization apparatus is set in curing box, every 10 ~ 15m
3install the ultraviolet lamp of a 30W, and hung position, curing box middle, during aging machine start, ultraviolet sterilization apparatus is in open state always.
D. continuous calendering quantitatively cuts out
By the three grades of corrugated surface roller continuous calenderings worn by large-scale corrugated surface roller, medium-sized corrugated surface roller and small-sized corrugated surface roller after slaking, fully extrude the gluten in wearing when continuous calendering, make gluten fiber more closely evenly.This calendering mode is different from common surface making process, it simulates the process in manual face processed well, it is very abundant that dough integrates, gluten network also obviously strengthens at horizontal, longitudinal resistance to pulling force simultaneously, dough sheet quality is significantly improved, thus ensure that the mouthfeel of finished product noodles, by wearing of having rolled by the cutting of face cutter automatic ration, cut into noodles.
E. warm boiling noodles and three sections of AC system coolings
The noodles of well cutting are carried out warm water poach, poach temperature 50 C ~ 80 DEG C, time 1 ~ 2min, three sections of AC system cooling means are adopted to cool noodles after poach, namely the water cooling of 15 DEG C ~ 20 DEG C is first adopted, the middle water cooling adopting 7 DEG C ~ 12 DEG C again, finally the frozen water of 0 DEG C ~ 5 DEG C is adopted to cool again, preferably, during three sections of AC system coolings, in the cooling bath of three sections of coolings, noodles and cooling water form convection current, noodles can be made like this to cool rapidly, and surface is shunk, and ensures that noodles are rich in gloss and toughness; The production process cooled to three sections of AC systems from warm boiling noodles is all carried out in sealed compartment, avoids noodles to be subject to microbial contamination.
F. high temperature continuous sterilizing
Noodles after washing are carried out high temperature continuous sterilizing, sterilizing time 35 ~ 40 minutes, and sterilization temperature is 90 DEG C ~ 95 DEG C.
G. vacuum pre-cooling is in conjunction with quick freezing
Because noodles are through high temperature continuous sterilizing, noodles temperature is higher, so adopt vacuum pre-cooling in conjunction with quick freezing freezing method, improve and freeze efficiency, also reduce frozen costs, the vacuum pre-cooling time is 5 ~ 10 minutes, quick freezing temperature is-18 DEG C ~-40 DEG C, and the time is 10 ~ 30 minutes.
(4) pack
Pack together with the Steamed dumplings with beef of the above-mentioned slaking noodles freezed and above-mentioned weight portion, beef height steamed dumping, blanched vegetables bag, freezing, be finished product.
Further, in step (1), described sterilizing adopts UHT sterilizing.
Further, in step (2), described fresh vegetables is selected from one or more in cauliflower, carrot, corn, green pepper, mushroom.
Further, in step (f), described high temperature continuous sterilizing, adopt suspension type mode, face basket moves up and down, balanced heating.
The present invention has the following advantages:
Beef soup-stock frozen cooked face provided by the present invention be have employed speed change vacuum dough mixing, compound wears repeatedly slaking that is shaping, that wear, continuous calendering quantitatively cuts out, warm boiling noodles and the cooling of three sections of AC systems, high temperature continuous sterilizing and vacuum pre-coolings are in conjunction with quick freezing, and add beef soup-stock and the beef of steam blanching vegetables and the long-time secondary infusion of temperature fire, and make through chilled storage.The present invention does not add any anticorrisive agent in process of production, to the product produced without any pollution; Product of the present invention carries out full chain cold chain, ensure that the security of product, is equipped with refining beef soup-stock and monoblock beef, hot soup vegetables simultaneously, improves the nutrition of product, improves the quality of product.
Detailed description of the invention
Embodiment 1
A kind of beef soup-stock frozen cooked face, comprises the slaking noodles freezed, beef height steamed dumping, Steamed dumplings with beef and blanched vegetables bag.
Processing method is:
(1) making of beef and beef soup-stock
By light yellow for fertilizer beef, ox bone is cleaned, decontamination blood and impurity, bovine bone powder is broken to 2mm, Carnis Bovis seu Bubali is cut into the beef clod of diameter 6cm, by bovine bone powder and beef clod mixing, adopt secondary boiled mode, first the water adding 8 times carries out open boiling, offscum is removed after water boiling, then the fiery closed infusion of temperature is used instead, infusion temperature is 96 DEG C, time is 24h, milky soup juice is obtained after the fiery infusion of temperature, soup juice is filtered impurity elimination, then Vacuum Concentration to moisture content is adopted to be 35%, and by UHT sterilizing, then to become individual packets to fill stand-by in aseptic packaging, simultaneously by beef draining, section, after weighing, independent packaging is stand-by.
(2) making of blanched vegetables
Fresh vegetables (cauliflower) is cleaned up, reject bad rotten part, obtain clean harmless fresh vegetables, vegetables are neatly positioned in the container of hollow out side by side, through the two-sided high-temperature steam blanching 10 seconds spraying into 120 DEG C up and down, then be cooled to room temperature rapidly with frozen water spray, drain, weigh, with stand-by after small package bag independent packaging.
(3) noodle production
Raw material is prepared according to following weight parts
151 parts, flour; Pure water 61 parts;
Salt 6 parts; 0.17 part, sodium carbonate;
Modified potato starch 31 parts; Beef soup-stock; 30 parts;
Beef; 40 parts; Blanched vegetables 25 parts;
A. speed change vacuum dough mixing
151 weight portion flour, 31 weight portion modified potato starch are sieved, adds vacuum dough mixing machine, then 6 weight portion salt, 0.17 parts by weight sodium carbonate to be dissolved in 61 weight portion pure water and to add vacuum dough mixing machine.Adopt speed change vacuum dough mixing with during face, first the vacuum of vacuum dough mixing machine is adjusted to 65kPa, when starting, (200 revs/min) stir 3min at a high speed, then and by its adjustment of rotational speed are that low speed (45 revs/min) stirs 4.5min.After terminating with face, dough moisture reaches 38.5%.
B. compound is worn shaping
By the dough of becoming reconciled by conveyer belt, be sent to compound quantitatively and wear forming machine, by the vibration of concavo-convex large corrugated surface roller straggly and face roller, dough is more uniformly rubbed up, shaping, gluten is extended to multidimensional face, adds the elastic force of noodles.
C. the repeatedly slaking of dough
To wear by frequency-variable controller, in 30 minutes, temperature 25 DEG C, humidity 85% opposite band carries out maturation, and arranges ultraviolet sterilization apparatus in curing box and carry out sterilization, every 8m in curing box
3install the ultraviolet lamp of a 30W, and hung position, curing box middle, during aging machine start, ultraviolet sterilization apparatus is in open state always.
D. continuous calendering quantitatively cuts out
By the three grades of corrugated surface roller continuous calenderings worn by large-scale corrugated surface roller, medium-sized corrugated surface roller and small-sized corrugated surface roller after slaking, fully extrude the gluten in wearing when continuous calendering, make gluten fiber more closely evenly.This calendering mode is different from common surface making process, it simulates the process in manual face processed well, and it is very abundant that dough integrates, and gluten network also obviously strengthens at horizontal, longitudinal resistance to pulling force simultaneously, dough sheet quality is significantly improved, thus ensure that the mouthfeel of finished product noodles.By wearing of having rolled by the cutting of face cutter automatic ration, cut into noodles.
E. warm boiling noodles, three sections of AC system coolings
The noodles of well cutting are carried out warm water poach, poach temperature 60 C, time 1min, adopts three sections of AC system cooling means to cool noodles after poach, namely first adopt the water cooling of 15 DEG C, the middle water cooling adopting 7 DEG C again, finally adopt the frozen water of 2 DEG C to cool again, and noodles and water form convection current in cooling bath, and noodles are cooled rapidly, surface is shunk, and ensures that noodles are rich in gloss and toughness; The production process cooled to three sections of AC systems from warm boiling noodles is all carried out in sealed compartment, avoids noodles to be subject to microbial contamination.
F. high temperature continuous sterilizing
Noodles after washing are carried out high temperature continuous sterilizing, and this operation adopts suspended structure, can save space to greatest extent; During sterilization, face basket moves up and down, and adds thermal balance, guarantees that sterilization is thorough; Sterilizing time 36 minutes, sterilization temperature is 93 DEG C.
G. vacuum pre-cooling is in conjunction with quick freezing
Because noodles are through high temperature continuous sterilizing, noodles temperature is higher.So adopt vacuum pre-cooling in conjunction with quick freezing freezing method, improve and freeze efficiency, also reduce frozen costs.Vacuum pre-cooling temperature is 0 DEG C, and the time is 8 minutes; Quick freezing temperature is-30 DEG C, and the time is 25 minutes.
(4) pack
Load in packing container together with the Steamed dumplings with beef of the slaking noodles freezed and above-mentioned weight portion, beef height steamed dumping, blanched vegetables bag, be positioned over freezing middle chilled storage and be finished product.
Embodiment 2
A kind of beef soup-stock frozen cooked face, comprises the slaking noodles freezed, beef height steamed dumping, Steamed dumplings with beef and blanched vegetables bag.
Processing method is:
(1) making of beef and beef soup-stock
By light yellow for fertilizer beef, ox bone is cleaned, decontamination blood and impurity, bovine bone powder is broken to 10mm, Carnis Bovis seu Bubali is cut into the beef clod of diameter 8cm, by bovine bone powder and beef clod mixing, adopt secondary boiled mode, first the water adding 10 times carries out open boiling, offscum is removed after water boiling, then the fiery closed infusion of temperature is used instead, infusion temperature is 98 DEG C, time is 20h, milky soup juice is obtained after the fiery infusion of temperature, soup juice is filtered impurity elimination, then Vacuum Concentration to moisture content is adopted to be 40%, and by UHT sterilizing, then to become individual packets to fill stand-by in aseptic packaging, simultaneously by beef draining, section, after weighing, independent packaging is stand-by.
(2) making of blanched vegetables
Fresh vegetables (mushroom pieces and sliced carrot) is cleaned up, reject bad rotten part, obtain clean harmless fresh vegetables, vegetables are neatly positioned in the container of hollow out side by side, through the two-sided high-temperature steam blanching 15 seconds spraying into 110 DEG C up and down, then be cooled to room temperature rapidly with frozen water spray, drain, weigh, with stand-by after small package bag independent packaging.
(3) noodle production
Raw material is prepared according to following weight parts
200 parts, flour; Pure water 87 parts;
Salt 7.5 parts; 0.3 part, sodium carbonate;
Modified potato starch 55 parts; 35 parts, beef soup-stock;
60 parts, beef; Blanched vegetables: 45 parts;
A. speed change vacuum dough mixing
200 weight portion flour, 55 weight portion modified potato starch are sieved, adds vacuum dough mixing machine, then 7.5 weight portion salt, 0.3 parts by weight sodium carbonate to be dissolved in 87 weight portion pure water and to add vacuum dough mixing machine.Adopt speed change vacuum dough mixing with during face, first the vacuum of vacuum dough mixing machine is adjusted to 74kPa, when starting, (220 revs/min) stir 4min at a high speed, then and by its adjustment of rotational speed are that low speed (50 revs/min) stirs 5min.After terminating with face, dough moisture reaches 48%.
B. compound is worn shaping
By the dough of becoming reconciled by conveyer belt, be sent to compound quantitatively and wear forming machine, by the vibration of concavo-convex large corrugated surface roller straggly and face roller, dough is more uniformly rubbed up, shaping, gluten is extended to multidimensional face, adds the elastic force of noodles.
C. the repeatedly slaking of dough
To wear by frequency-variable controller, in 60 minutes, temperature 26 DEG C, humidity 90% opposite band carries out maturation, and arranges ultraviolet sterilization apparatus in curing box and carry out sterilization, every 8m in curing box
3install the ultraviolet lamp of a 30W, and hung position, curing box middle, during aging machine start, ultraviolet sterilization apparatus is in open state always.
D. continuous calendering quantitatively cuts out
By the three grades of corrugated surface roller continuous calenderings worn by large-scale corrugated surface roller, medium-sized corrugated surface roller and small-sized corrugated surface roller after slaking, fully extrude the gluten in wearing when continuous calendering, make gluten fiber more closely evenly.This calendering mode is different from common surface making process, it simulates the process in manual face processed well, and it is very abundant that dough integrates, and gluten network also obviously strengthens at horizontal, longitudinal resistance to pulling force simultaneously, dough sheet quality is significantly improved, thus ensure that the mouthfeel of finished product noodles.By wearing of having rolled by the cutting of face cutter automatic ration, cut into noodles.
E. warm boiling noodles, three sections of AC system coolings
The noodles of well cutting are carried out warm water poach, poach temperature 80 DEG C, time 2min, adopts three sections of AC system cooling means to cool noodles after poach, namely first adopt the water cooling of 20 DEG C, the middle water cooling adopting 12 DEG C again, finally adopt the water of 5 DEG C to cool again, and noodles and water form convection current in cooling bath, and noodles are cooled rapidly, surface is shunk, and ensures that noodles are rich in gloss and toughness; The production process cooled to three sections of AC systems from warm boiling noodles is all carried out in sealed compartment, avoids noodles to be subject to microbial contamination.
F. high temperature continuous sterilizing
Noodles after washing are carried out high temperature continuous sterilizing, and this operation adopts suspended structure, can save space to greatest extent; During sterilization, face basket moves up and down, and adds thermal balance, guarantees that sterilization is thorough; Sterilizing time 40 minutes, sterilization temperature is 95 DEG C.
G. vacuum pre-cooling is in conjunction with quick freezing
Because noodles are through high temperature continuous sterilizing, noodles temperature is higher.So adopt vacuum pre-cooling in conjunction with quick freezing freezing method, improve and freeze efficiency, also reduce frozen costs.Vacuum pre-cooling temperature is 1 DEG C, and the time is 10 minutes; Quick freezing temperature is-40 DEG C, and the time is 30 minutes.
(4) pack
Load in packing container together with the Steamed dumplings with beef of the slaking noodles freezed and above-mentioned weight portion, beef height steamed dumping, blanched vegetables bag, be positioned over freezing middle chilled storage and be finished product.
Obviously, the above embodiment of the present invention is only for example of the present invention is clearly described, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here cannot give exhaustive to all embodiments.Every belong to technical scheme of the present invention the apparent change of extending out or variation be still in the row of protection scope of the present invention.
Claims (5)
1. the processing method in beef soup-stock frozen cooked face, it is characterized in that, the method comprises the following steps:
(1) making of beef and beef soup-stock
By beef, ox bone is cleaned, bovine bone powder is broken to 2 ~ 20mm, beef is cut into the beef clod of diameter 5 ~ 10cm, then by bovine bone powder and beef clod mixing, adopt secondary boiled mode, first the water adding ox bone and beef gross weight 7 ~ 10 times carries out open boiling, offscum is removed after water boiling, then the fiery closed infusion of temperature is used instead, infusion temperature is 95 DEG C ~ 98 DEG C, time is 20 ~ 24h, milky soup juice is obtained after the fiery infusion of temperature, soup juice is filtered impurity elimination, then Vacuum Concentration to moisture content is 30 ~ 40%, sterilizing, then to become individual packets to fill stand-by in aseptic packaging, simultaneously by beef draining, section, independent packaging is stand-by,
(2) making of blanched vegetables
Cleaned up by fresh vegetables, row is neatly positioned in the container of hollow out, through the two-sided high-temperature steam blanching 8 ~ 15 seconds spraying into 101 ~ 121 DEG C up and down, is then cooled to room temperature rapidly with frozen water spray, drains, stand-by after independent packaging;
(3) making of noodles
Raw material is prepared according to following weight parts:
150 ~ 200 parts, flour; Pure water 60 ~ 87 parts;
Salt 5 ~ 7.5 parts; 0.16 ~ 0.3 part, sodium carbonate;
Modified potato starch 30 ~ 55 parts; 25 ~ 35 parts, beef soup-stock;
40 ~ 60 parts, beef; Blanched vegetables 25 ~ 45 parts;
A. speed change vacuum dough mixing
150 ~ 200 weight portion flour and 30 ~ 55 weight portion modified potato starch are sieved, adds vacuum dough mixing machine, then 5 ~ 7.5 weight portion salt, 0.16 ~ 0.3 parts by weight sodium carbonate to be dissolved in 60 ~ 87 weight portion pure water and to add vacuum dough mixing machine; Adopt speed change vacuum dough mixing with during face, first the vacuum of vacuum dough mixing machine is adjusted to 61 ~ 74kPa, when starting, high speed 190 ~ 220 revs/min stirs 2 ~ 4min, is then that low speed 40 ~ 50 revs/min stirs 4 ~ 5min by adjustment of rotational speed; After terminating with face, dough moisture is up to 38 ~ 48%;
B. compound is worn shaping
By the dough of becoming reconciled by conveyer belt, be sent to compound and wear shaping mechanism and become to wear;
C. slaking is worn
To wear by frequency-variable controller, in 20 ~ 60 minutes, temperature 24 ~ 26 DEG C, humidity 80% ~ 90% opposite band carries out slaking, and carries out ultraviolet sterilization in curing box;
D. continuous calendering quantitatively cuts out
By the three grades of corrugated surface roller continuous calenderings worn by large-scale corrugated surface roller, medium-sized corrugated surface roller and small-sized corrugated surface roller after slaking, by wearing of having rolled by the cutting of face cutter automatic ration, cut into noodles;
E. warm boiling noodles, three sections of AC system coolings
The noodles of well cutting are carried out warm water poach, poach temperature 50 C ~ 80 DEG C, time 1 ~ 2min, three sections of AC system cooling means are adopted to cool noodles after poach, first the water cooling of 15 DEG C ~ 20 DEG C is adopted, the middle water cooling adopting 7 DEG C ~ 12 DEG C again, finally adopts the frozen water of 0 DEG C ~ 5 DEG C to cool again;
F. high temperature continuous sterilizing
Cooled noodles are carried out high temperature continuous sterilizing, sterilizing time 35 ~ 40 minutes, sterilization temperature is 90 DEG C ~ 95 DEG C;
G. vacuum pre-cooling is in conjunction with quick freezing
Adopt vacuum pre-cooling in conjunction with quick freezing freezing method, vacuum pre-cooling temperature is-1 ~ 1 DEG C, and the time is 5 ~ 10 minutes; Quick freezing temperature is-18 DEG C ~-40 DEG C, and the time is 10 ~ 30 minutes;
(4) pack
The above-mentioned slaking noodles freezed are packed together with above-mentioned Steamed dumplings with beef, beef height steamed dumping, blanched vegetables bag, freezing, be finished product.
2. processing method according to claim 1, is characterized in that, in step (1), described sterilizing adopts UHT sterilizing.
3. processing method according to claim 1, is characterized in that, in step (2), described fresh vegetables is selected from one or more in cauliflower, carrot, corn, green pepper, mushroom.
4. processing method according to claim 1, is characterized in that, in step (e), when adopting three sections of AC system types of cooling to cool noodles, in the cooling bath of three sections of coolings, noodles and cooling water form convection current.
5. processing method according to claim 1, is characterized in that, in step (f), described high temperature continuous sterilizing, adopt suspension type mode, face basket moves up and down, balanced heating.
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| CN106360557A (en) * | 2016-08-26 | 2017-02-01 | 王君 | Beef noodle thin soup and preparation technology thereof |
| CN106360260A (en) * | 2016-09-05 | 2017-02-01 | 福州昌盛食品有限公司 | Ultraviolet sterilization method and ultraviolet sterilization equipment for dough wrapper curing processes |
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