CN103919044A - 一种速冻面皮加工方法 - Google Patents

一种速冻面皮加工方法 Download PDF

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Publication number
CN103919044A
CN103919044A CN201410157148.6A CN201410157148A CN103919044A CN 103919044 A CN103919044 A CN 103919044A CN 201410157148 A CN201410157148 A CN 201410157148A CN 103919044 A CN103919044 A CN 103919044A
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musculus cutaneus
cold noodles
quick
dough
making
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万世凤
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明公开了一种速冻面皮加工方法，目的在于提供一种弹性大且味道鲜美的面皮。本发明所采取的技术方案是按照制作肉泥、混和面粉、揉制面团、槌打面团、擀制面皮、切块、速冻面皮、包装面皮、冷藏面皮工序进行加工。本发明公开的一种速冻面皮加工方法，是按下列步骤操作的：（1）选取新鲜猪肉，制作肉泥；（2）向面粉中加入肉泥、食盐、味精和水，混和均匀，得混和原料；（3）手工揉制面团；（4）反复槌打面团；（5）手工擀制面皮；（6）用刀具将面皮切成小块面皮；（7）速冻小块面皮；（8）用食品塑料袋包装冻结的面皮小块；（9）冷冻贮藏包装后的面皮。本发明所采取的技术方案操作简便，这种面皮营养丰富，味道鲜美，富有弹性，烹饪方便。

Description

一种速冻面皮加工方法
 
技术领域
    本发明涉及面条加工工艺。
背景技术
    申请号为CN201110351865.9的说明书中公开了一种面皮的生产工艺，它包括以下工序：(1)取精制面粉浸泡水中并均匀搅拌成面浆；(2)将面浆盛到制作面皮专用的圆形器皿中；使其在圆形器皿中均匀分布，厚度约1mm；(3)将器皿放置煮沸的开水的5-10分钟并将其提出，采用常温水经行冷却，时间约为30-60秒；(4)冷却的皮用细长的竹竿将其挑出放置，并将表明清涂食用油。这种面皮在口感上缺乏弹性，且味道单一。
发明内容
本发明公开了一种速冻面皮加工方法，目的在于提供一种弹性大且味道鲜美的面皮。本发明所采取的技术方案是按照制作肉泥、混和面粉、揉制面团、槌打面团、擀制面皮、切块、速冻面皮、包装面皮、冷藏面皮工序进行加工。
本发明公开的一种速冻面皮加工方法，是按下列步骤操作的：（1）选取新鲜猪肉，制作肉泥；（2）向面粉中加入肉泥、食盐、味精和水，混和均匀，得混和原料；（3）手工揉制面团；（4）反复槌打面团；（5）手工擀制面皮；（6）用刀具将面皮切成小块面皮；（7）速冻小块面皮；（8）用食品塑料袋包装冻结的面皮小块；（9）冷冻贮藏包装后的面皮。选取新鲜猪肉，切成肉块，用绞肉机将肉块绞成肉末。用槌棒反复槌打肉末，制得肉泥。将面粉放入搅拌机的料缸中，向面粉中加入肉泥、食盐、味精和水。开动搅拌机，混和面粉，使面粉和作料混和均匀，得混和原料。将混和原料从搅拌机料缸中取出，放置在案板上，用手揉制面团。用榔头反复槌打面团，以增强面皮弹性。将槌打充分的面团用擀面棒擀制成面皮，这样面皮弹性加大。用刀具将面皮切成小块面皮，以便于速冻和食用。将小块面皮送入速冻机中进行速冻，使其快速定型，防止站接成整体。小块面皮定型后，用食品塑料袋包装冻结的面皮小块。把经过包装的面皮小块送入冷冻室贮藏，冷冻室控制在零下18℃—零下20℃。使用时，将面皮小块从包装袋内取出，放到开水中煮熟即可食用。
本发明所采取的技术方案操作简便，这种面皮营养丰富，味道鲜美，富有弹性，烹饪方便。
具体实施方式
选取新鲜猪肉5千克，切成肉块，用绞肉机将肉块绞成肉末。用槌棒反复槌打肉末，制得肉泥。将面粉90千克放入搅拌机的料缸中，向面粉中加入肉泥5千克、食盐0﹒5千克、味精0．1千克和水。开动搅拌机，混和面粉，使面粉和作料混和均匀，得混和原料。将混和原料从搅拌机料缸中取出，放置在案板上，用手揉制面团。用榔头反复槌打面团，以增强面皮弹性。将槌打充分的面团用擀面棒擀制成面皮，这样面皮弹性加大。用切面刀将面皮切成小块面皮。将小块面皮送入速冻机中进行速冻，使其快速定型。小块面皮定型后，用食品塑料袋包装冻结的面皮小块。把经过包装的面皮小块送入冷冻室贮藏，冷冻室控制在零下18℃。

Claims (1)

1.一种速冻面皮加工方法，其特征是按下列步骤操作的：（1）选取新鲜猪肉，制作肉泥；（2）向面粉中加入肉泥、食盐、味精和水，混和均匀，得混和原料；（3）手工揉制面团；（4）反复槌打面团；（5）手工擀制面皮；（6）用刀具将面皮切成小块面皮；（7）速冻小块面皮；（8）用食品塑料袋包装冻结的面皮小块；（9）冷冻贮藏包装后的面皮。
CN201410157148.6A 2014-04-20 2014-04-20 一种速冻面皮加工方法 Pending CN103919044A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107149089A (zh) * 2017-05-26 2017-09-12 成都鲜美诚食品有限公司 一种魔芋包子及其制作方法
CN107772255A (zh) * 2017-10-25 2018-03-09 宝鸡金昱食品机械制造有限公司 一种彩色面皮的制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1183918A (zh) * 1997-11-21 1998-06-10 孙景文 香酥挂面制品及其制备方法
JP2003000170A (ja) * 2001-06-19 2003-01-07 Ryoso:Kk 練りシート生地とその製造方法
CN101019671A (zh) * 2007-02-27 2007-08-22 蓝子花 一种火腿面条及制作方法
CN101088369A (zh) * 2006-06-16 2007-12-19 王林 一种产妇保健面条的生产方法
CN102894277A (zh) * 2012-10-19 2013-01-30 宜垦(天津)农业制品有限公司 猪肉味面条

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1183918A (zh) * 1997-11-21 1998-06-10 孙景文 香酥挂面制品及其制备方法
JP2003000170A (ja) * 2001-06-19 2003-01-07 Ryoso:Kk 練りシート生地とその製造方法
CN101088369A (zh) * 2006-06-16 2007-12-19 王林 一种产妇保健面条的生产方法
CN101019671A (zh) * 2007-02-27 2007-08-22 蓝子花 一种火腿面条及制作方法
CN102894277A (zh) * 2012-10-19 2013-01-30 宜垦(天津)农业制品有限公司 猪肉味面条

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
梁灵，等: "冷冻面片制作工艺的优化", 《食品与发酵工业》, vol. 33, no. 8, 31 December 2007 (2007-12-31), pages 95 - 98 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107149089A (zh) * 2017-05-26 2017-09-12 成都鲜美诚食品有限公司 一种魔芋包子及其制作方法
CN107772255A (zh) * 2017-10-25 2018-03-09 宝鸡金昱食品机械制造有限公司 一种彩色面皮的制备方法

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Application publication date: 20140716