CN104256364A - Non-fried oat cooking noodles - Google Patents
Non-fried oat cooking noodles Download PDFInfo
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- CN104256364A CN104256364A CN201410396174.4A CN201410396174A CN104256364A CN 104256364 A CN104256364 A CN 104256364A CN 201410396174 A CN201410396174 A CN 201410396174A CN 104256364 A CN104256364 A CN 104256364A
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- oat
- noodles
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- fine powder
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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
- 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
- A23L7/113—Parboiled or instant pasta
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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)
- Noodles (AREA)
Abstract
The invention discloses non-fried oat cooking noodles, in particular non-fried oat cooking noodles. Traditional oat instant noodles have the disadvantage of inconvenience, that is, the oat instant noodles need to be soaked with warm water for 30 minutes and can not be eaten quickly. If the oat instant noodles are cooked, the noodles can be easily broken, and the soup can not be clear. The non-fried oat cooking noodles comprise the following materials in parts by weight: 85-90 parts of fine oat flour, 10-15 parts of fine wheat flour, little refined salt and 45 parts of water at temperature of 40 DEG C. A making process comprises the following steps of: kneading dough,, subjecting the dough to first-stage pressure curing, second-stage pressure curing and extrusion formation, curing at 80 DEG C again for 2 hours, steaming in 100 DEG C steam for 1 hour, drying, cooling to room temperature, checking and packaging. The product disclosed in the invention has high curing degree, and the elasticity is enhanced. The non-fried oat cooking noodles can be eaten after being cooked for 4-5 minutes.
Description
Technical field
The present invention relates to instant food technical field, a kind of non-fried oat is cooked face specifically.
Background technology
In recent years, the mineral matters such as the calcium that oat contains because of it, phosphorus, iron, zinc, effectively can reduce the cholesterol in human body, often eat, play certain prevention effect to cardiovascular and cerebrovascular diseases; Diabetic is also had to effect of extraordinary hypoglycemic, fat-reducing; Sowens has the effect of logical stool, and a lot of the elderly defecates dry, easily causes cerebrovas-cularaccident, and oat can separate the sorrow of constipation.Therefore, deeply narrow by the green grass or young crops of numerous the elderly, diabetes, bariatric patients.But because oat flour manufacture craft is numerous and diverse, the people outside producing region, except edible oatmeal, are generally select oat instant noodle.Also there is inconvenient shortcoming in current oat instant noodle, needs exactly to steep about 30 minutes with warm water, can not eat very soon.If cooked, there will be disconnected bar, mixed soup phenomenon.
Summary of the invention
The object of the invention is to solve the problems of the technologies described above, providing a kind of non-fried oat to cook face, 4-5 minute can be cooked with regard to edible.
In order to achieve the above object, technical scheme provided by the present invention is: raw material weight number proportioning is:
Oat fine powder 85-90 part, wheat fine powder 10-15 part, refined salt is a little, 45 parts, the water that temperature is 40 DEG C:
Its processing technology is:
A, oat fine powder, wheat fine powder, refined salt, water are weighed by formula after, put into dough kneading machine, stir into soft graininess;
B, by slaking in the soft granular material of a step feeding first class pressure machine, control operating pressure is 18-20kg/mm
2, be squeezed into strip;
C, the noodles squeezed out of b step are put into the slaking of secondary pressure machine, control operating pressure is 45-48kg/mm
2, be squeezed into strip;
D, the noodles squeezed out of step c are put into fly press, extruded, and cutting of fixed quantity;
E, by step c cut after shaping noodles put into curing chamber, aging 2 hours, temperature remained on 80 DEG C;
F, step e is aging after noodles put into food steamer drawer, in 100 DEG C of steam, steam 1 hour;
J, f step is steamed after noodles, dry, be cooled to room temperature;
H, inspection, packaging.
Further, the described oven dry described in j step is in hot wind drying room under 38 DEG C of-45 DEG C of conditions, dries 4 hours, is less than 10% to product water content.
The invention reside in technique and increase the curing time, the muscle just obtaining oat flour is strengthened, thus solves the disconnected bar produced when boiling, mixed soup phenomenon.
Adopt technique scheme, technique effect of the present invention has: product of the present invention can cook 4-5 minute with regard to edible, really achieves instant edible.Owing to extending the curing time, the gluten network in flour is formed, and enhances the muscle of product, improves palatability.Solve the problem that the non-oat producing region people are not easy to have oat food.
Detailed description of the invention
Equipment of the present invention is generic stereotype equipment, all has sale on the market.
Raw material weight number proportioning is:
Oat fine powder 85-90 part, wheat fine powder 10-15 part, refined salt is a little, 45 parts, the water that temperature is 40 DEG C:
Its processing technology is:
A, oat fine powder, wheat fine powder, refined salt, water are weighed by formula after, put into dough kneading machine, stir into soft graininess;
B, by slaking in the soft granular material of a step feeding first class pressure machine, control operating pressure is 18-20kg/mm
2, be squeezed into strip;
C, the noodles squeezed out of b step are put into the slaking of secondary pressure machine, control operating pressure is 45-48kg/mm
2, be squeezed into strip;
D, the noodles squeezed out of step c are put into fly press, extruded, and cutting of fixed quantity;
E, by step c cut after shaping noodles put into curing chamber, slaking 2 hours, temperature remains on 80 DEG C;
F, step e is aging after noodles put into food steamer drawer, in 100 DEG C of steam, steam 1 hour;
J, f step is steamed after noodles, dry, be cooled to room temperature;
H, inspection, packaging.
Oven dry in described j step is under indoor 38 DEG C of-45 DEG C of conditions of hot-air seasoning, dries 4 hours, is less than 10% to product water content.
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 (2)
1. non-fried oat is cooked a face, it is characterized in that: raw material weight number proportioning is: oat fine powder 85-90 part, wheat fine powder 10-15 part, and refined salt is a little, 45 parts, the water that temperature is 40 DEG C:
Its processing technology is:
A, oat fine powder, wheat fine powder, refined salt, water are weighed by formula after, put into dough kneading machine, stir into soft graininess;
B, by slaking in the soft granular material of a step feeding first class pressure machine, control operating pressure is 18-20kg/mm
2, be squeezed into strip;
C, the noodles squeezed out of b step are put into the slaking of secondary pressure machine, control operating pressure is 45-48kg/mm
2, be squeezed into strip;
D, the noodles squeezed out of step c are put into fly press, extruded, and cutting of fixed quantity;
E, by step c cut after shaping noodles put into curing chamber, slaking 2 hours, temperature remains on 80 DEG C;
F, step e is aging after noodles put into food steamer drawer, in 100 DEG C of steam, steam 1 hour;
J, f step is steamed after noodles, dry, be cooled to room temperature;
H, inspection, packaging.
2. a kind of non-fried oat according to claim 1 is cooked face, it is characterized in that: the described oven dry described in j step is in hot wind drying room under 38 DEG C of-45 DEG C of conditions, dries 4 hours, be less than 10% to product water content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396174.4A CN104256364A (en) | 2014-08-13 | 2014-08-13 | Non-fried oat cooking noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396174.4A CN104256364A (en) | 2014-08-13 | 2014-08-13 | Non-fried oat cooking noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256364A true CN104256364A (en) | 2015-01-07 |
Family
ID=52148050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410396174.4A Pending CN104256364A (en) | 2014-08-13 | 2014-08-13 | Non-fried oat cooking noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256364A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010999A (en) * | 2015-07-22 | 2015-11-04 | 马鞍山市行知食品科技有限公司 | Oat noodles and making process thereof |
| CN108936279A (en) * | 2018-06-04 | 2018-12-07 | 安徽康乐食品科技有限公司 | A kind of non-fried instant noodle with beauty slimming effect |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138423A (en) * | 1996-03-29 | 1996-12-25 | 张北县燕北绿色保健食品厂 | Boiling-free naked oats noodle |
| JP2004173573A (en) * | 2002-11-27 | 2004-06-24 | Nisshin Flour Milling Inc | Flour for non-fried instant noodle |
| CN1742614A (en) * | 2004-08-30 | 2006-03-08 | 牛月 | Non-oil-fried oats instant noodles |
| CN101366479A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN101766279A (en) * | 2010-02-24 | 2010-07-07 | 安徽阜阳绿斗城物业有限公司 | Tea instant noodles and preparation method thereof |
| CN102144750A (en) * | 2011-01-12 | 2011-08-10 | 浙江晨云实业有限公司 | Non-fried coarse food grain instant noodles made with normal temperature water |
| CN102326740A (en) * | 2011-08-05 | 2012-01-25 | 安徽燕之坊食品有限公司 | Non-fried coarse cereal instant noodles |
| CN102429165A (en) * | 2011-10-27 | 2012-05-02 | 吉林省大禾食品发展有限公司 | Corn noodles and production method thereof |
| CN102860463A (en) * | 2012-09-11 | 2013-01-09 | 四川玖玖爱食品有限公司 | Non-fried highland-barley instant noodle and production method thereof |
| CN103271283A (en) * | 2013-05-16 | 2013-09-04 | 太原六味斋实业有限公司 | Sanqing noodles and preparation method thereof |
| CN103766754A (en) * | 2014-02-25 | 2014-05-07 | 金宇 | Production process of multi-cereal macaroni |
-
2014
- 2014-08-13 CN CN201410396174.4A patent/CN104256364A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138423A (en) * | 1996-03-29 | 1996-12-25 | 张北县燕北绿色保健食品厂 | Boiling-free naked oats noodle |
| JP2004173573A (en) * | 2002-11-27 | 2004-06-24 | Nisshin Flour Milling Inc | Flour for non-fried instant noodle |
| CN1742614A (en) * | 2004-08-30 | 2006-03-08 | 牛月 | Non-oil-fried oats instant noodles |
| CN101366479A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN101766279A (en) * | 2010-02-24 | 2010-07-07 | 安徽阜阳绿斗城物业有限公司 | Tea instant noodles and preparation method thereof |
| CN102144750A (en) * | 2011-01-12 | 2011-08-10 | 浙江晨云实业有限公司 | Non-fried coarse food grain instant noodles made with normal temperature water |
| CN102326740A (en) * | 2011-08-05 | 2012-01-25 | 安徽燕之坊食品有限公司 | Non-fried coarse cereal instant noodles |
| CN102429165A (en) * | 2011-10-27 | 2012-05-02 | 吉林省大禾食品发展有限公司 | Corn noodles and production method thereof |
| CN102860463A (en) * | 2012-09-11 | 2013-01-09 | 四川玖玖爱食品有限公司 | Non-fried highland-barley instant noodle and production method thereof |
| CN103271283A (en) * | 2013-05-16 | 2013-09-04 | 太原六味斋实业有限公司 | Sanqing noodles and preparation method thereof |
| CN103766754A (en) * | 2014-02-25 | 2014-05-07 | 金宇 | Production process of multi-cereal macaroni |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010999A (en) * | 2015-07-22 | 2015-11-04 | 马鞍山市行知食品科技有限公司 | Oat noodles and making process thereof |
| CN108936279A (en) * | 2018-06-04 | 2018-12-07 | 安徽康乐食品科技有限公司 | A kind of non-fried instant noodle with beauty slimming effect |
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Application publication date: 20150107 |
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