CN103919044A - 一种速冻面皮加工方法 - Google Patents
一种速冻面皮加工方法 Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000012149 noodles Nutrition 0.000 title abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 235000015277 pork Nutrition 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 abstract description 12
- 238000005096 rolling process Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 238000010009 beating Methods 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001330002 Bambuseae Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- 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
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。
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Cited By (2)
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)
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 |
-
2014
- 2014-04-20 CN CN201410157148.6A patent/CN103919044A/zh active Pending
Patent Citations (5)
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)
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)
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 |