CN110692675A

CN110692675A - Method for making high-water-content machine-made twisted dough sticks

Info

Publication number: CN110692675A
Application number: CN201911024337.5A
Authority: CN
Inventors: 李志国; 李志亚; 高颖; 王子畅
Original assignee: SUZHOU GUOEN FOOD MACHINERY Co Ltd
Current assignee: SUZHOU GUOEN FOOD MACHINERY Co Ltd
Priority date: 2019-10-25
Filing date: 2019-10-25
Publication date: 2020-01-17

Abstract

The invention discloses a method for preparing high-water-content machine-made twisted dough, which comprises the steps of mixing raw materials of twisted dough, adding water accounting for 60-93% of the weight of the raw materials, kneading dough, loosening and standing for 15-180 minutes, freezing or refrigerating dough after standing until the surface of the dough is hardened by touching, and putting the dough into full-automatic production equipment for production. The dough after dough standing is frozen or refrigerated, and the surface of the dough is hard, so that the problem that the dough is bonded on equipment on a full-automatic production line is solved, and the problems that the dough is not shaped after being cut due to high moisture content of the dough, is bonded after being cut and the like cannot be solved by the conventional equipment are solved.

Description

Method for making high-water-content machine-made twisted dough sticks

Technical Field

The invention relates to a machining method of deep-fried dough stick noodles, in particular to a manufacturing method of high-water-content machined deep-fried dough stick noodles.

Background

In the manual processing of the deep-fried dough sticks, the water adding amount is about 60 percent of the weight of the surface of the deep-fried dough sticks generally. Such as: 1000g of flour, 20-30 g of aluminum-free fried bread stick leavening agent, 15g of salt, 1g of white sugar, 50g of oil and 600g of water. The manufacturing process comprises the following steps: 1. stirring the fried bread stick leavening agent with flour, salt, white sugar, water and oil until gluten is fully formed, and kneading into dough; 2. after 15 minutes of relaxation, kneading dough with two hands, and kneading dough repeatedly for 3 times until the dough is smooth; 3. cutting into small clusters, and standing for 2-3 hours; 4. pulling the loosened dough apart and rolling the dough into uniform strips; 5. cutting the dough into dough blanks of 3-4 cm by using a knife; 6. the two dough blanks are overlapped together, and the middle of the two dough blanks is pressed for standby; 7. heating the fried dough sticks in an oil pot to 7-8 degrees centigrade (200-220 ℃), and putting the fried dough sticks into the oil pot for frying; 8. taking out the fried bread sticks when the fried bread sticks are fried to be golden yellow and mature.

However, if this dough is used for machining, it is impossible to use this dough for automatic production of deep-fried dough sticks because of its high moisture content, the existing machining uses deep-fried dough sticks with high moisture content, which requires a long time (more than 10 hours) for proofing, and different equipment is used for machining, such as noodle pressing by a noodle press, slitting by a slitter, and no transfer between them, and the prior art cannot realize the equipment for automatic production of deep-fried dough sticks in time and in full automation.

Disclosure of Invention

The present invention aims to overcome the above disadvantages of the prior art and to provide a method for making a high water content machine-made twisted dough sheet.

In order to achieve the purpose, the technical means adopted by the invention is as follows: a method for manufacturing high-water-content machine-made twisted dough sticks comprises the steps of mixing raw materials of the twisted dough sticks, adding water accounting for 60% -93% of the weight of the raw materials, kneading dough, relaxing and standing for 15-180 minutes, freezing or refrigerating dough after standing until the surface of the dough is hard to touch, and putting the dough into full-automatic production equipment for production.

Further, the water is ice water mixture formed by ice pieces or ice blocks and water.

Further, freezing or refrigerating the dough after leavening until the dough surface is hardened by touching, namely, the freezing temperature is-10 to-30 ℃, and the freezing time is 5 to 20 minutes; or the refrigeration temperature is-5 to 5 ℃, and the refrigeration time is 25 to 40 minutes.

Further, the flour material at least comprises flour and a leavening agent.

The invention has the beneficial effects that: freezing or cold-stored through the dough after will waking up the face, the problem of bonding at equipment on full-automatic production line has been solved in thing surface stiffening, has solved simultaneously that the face moisture content is high, leads to cutting not shaping, glues the problem that a great deal of existing equipment can't be solved such as glutinous after cutting again.

Detailed Description

The invention is further illustrated by the following examples.

A method for manufacturing high-water-content machine-made twisted dough sticks comprises the steps of mixing raw materials of the twisted dough sticks, adding water accounting for 60% -93% of the weight of the raw materials, kneading dough, relaxing and standing for 15-180 minutes, freezing or refrigerating dough after standing until the surface of the dough is hard to touch, and putting the dough into full-automatic production equipment for production.

The focus here is on the differences between the present invention and the existing mechanical devices. The reason why can not use the deep-fried dough stick face of high water content of existing equipment is that, production efficiency is high, and production from dough to deep-fried dough stick embryo has been accomplished to a transfer chain, does not give the machine like in the manual preparation, cuts apart into little dough, the time of 2 ~ 3 hours of stewing. After dough is well kneaded, the dough is directly conveyed to a production line, and a plurality of problems exist, such as adhesion on a conveyor belt, and even if people spread powder, the adhesion on the production line still exists due to high moisture content. For example, after cutting, the cut deep-fried dough stick blanks are easily adhered together due to the fact that the cutting knife is thin, and the high water content can cause the surfaces to be adhered to the cutting knife, so that defective products are caused. Thus, as can be appreciated, there is no prior art solution for using high moisture bar surfaces in machining.

Preferably, the water is ice flakes or an ice-water mixture of ice flakes and water. Therefore, the freezing or refrigerating effect can be quickly realized, and the inside of the dough is easier to be close to the hardness of the outside, so that the dough is convenient to cut.

As a preferable scheme, the dough after leavening is frozen or refrigerated until the dough touches the surface of the dough and becomes hard, namely the freezing temperature is-10 to-30 ℃, and the freezing time is 5 to 20 minutes; or the refrigeration temperature is-5 to 5 ℃, and the refrigeration time is 25 to 40 minutes.

In one embodiment, the dough material comprises at least flour and a leavening agent.

The dough after dough standing is frozen or refrigerated, and the surface of the dough is hard, so that the problem that the dough is bonded on equipment on a full-automatic production line is solved, and the problems that the dough is not shaped after being cut due to high moisture content of the dough, is bonded after being cut and the like cannot be solved by the conventional equipment are solved.

The embodiments of the present invention are only for illustrating the technical features disclosed in the present application, and are not limited thereto, and any person skilled in the art can easily think of the changes or substitutions within the technical scope of the present invention, and all shall be covered within the protection scope of the present invention.

Claims

1. A method for manufacturing high-water-content machine-made twisted dough sticks comprises the steps of mixing raw materials of the twisted dough sticks, adding water accounting for 60% -93% of the weight of the raw materials, kneading dough, relaxing and standing for 15-180 minutes, freezing or refrigerating dough after standing until the surface of the dough is hard to touch, and putting the dough into full-automatic production equipment for production.

2. The method of making a high moisture content machine-made twisted dough piece of claim 1, wherein: the water is ice pieces or ice-water mixture formed by ice pieces and water.

3. The method of making a high moisture content machine-made twisted dough piece of claim 1, wherein: freezing or refrigerating the dough after leavening until the dough touches the surface of the dough and becomes hard, wherein the freezing temperature is-10 to-30 ℃, and the freezing time is 5 to 20 minutes; or the refrigeration temperature is-5 to 5 ℃, and the refrigeration time is 25 to 40 minutes.

4. The method of making a high moisture content machine-made twisted dough piece of claim 1, wherein: the flour material at least comprises flour and a leavening agent.