CN111772099A - Sandwich surface body and manufacturing method thereof - Google Patents
Sandwich surface body and manufacturing method thereof Download PDFInfo
- Publication number
- CN111772099A CN111772099A CN201910265897.3A CN201910265897A CN111772099A CN 111772099 A CN111772099 A CN 111772099A CN 201910265897 A CN201910265897 A CN 201910265897A CN 111772099 A CN111772099 A CN 111772099A
- Authority
- CN
- China
- Prior art keywords
- dough
- sandwich
- noodles
- water
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000012149 noodles Nutrition 0.000 claims abstract description 117
- 235000013311 vegetables Nutrition 0.000 claims abstract description 73
- 238000000034 method Methods 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 54
- 238000001035 drying Methods 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 20
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 20
- 238000007710 freezing Methods 0.000 claims description 17
- 230000008014 freezing Effects 0.000 claims description 17
- 238000004898 kneading Methods 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 13
- 108010068370 Glutens Proteins 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 12
- 235000021312 gluten Nutrition 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 230000007613 environmental effect Effects 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 241000037488 Coccoloba pubescens Species 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 6
- 239000004368 Modified starch Substances 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 235000019426 modified starch Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 4
- 238000003490 calendering Methods 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 238000005429 filling process Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000007373 indentation Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 230000009467 reduction Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000000859 sublimation Methods 0.000 claims description 3
- 230000008022 sublimation Effects 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 238000009966 trimming Methods 0.000 claims description 3
- 238000004383 yellowing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000008446 instant noodles Nutrition 0.000 abstract description 4
- 230000000007 visual effect Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 description 8
- 240000008415 Lactuca sativa Species 0.000 description 3
- 235000003228 Lactuca sativa Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 244000221633 Brassica rapa subsp chinensis Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- -1 fatty acid ester Chemical class 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- CMDGQTVYVAKDNA-UHFFFAOYSA-N propane-1,2,3-triol;hydrate Chemical compound O.OCC(O)CO CMDGQTVYVAKDNA-UHFFFAOYSA-N 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
Images
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
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L7/11—Filled, stuffed or multilayered pasta
-
- 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
Abstract
The application discloses a sandwich surface body and a manufacturing method thereof, wherein the sandwich surface body at least comprises a first surface body, a second surface body and at least one sandwich body positioned between the first surface body and the second surface body, and the first surface body and the second surface body are both flour cakes formed by noodles. The sandwich body provided by the application can be set into food materials such as the leafy vegetables, the leafy vegetables just like being boiled can be well presented after the sandwich body is rehydrated, great visual impact force is brought to consumers, the advantages of nutrient substances and ingredients of the original leafy vegetables, home taste and the like can be well kept, meanwhile, the noodles and the leafy vegetables are integrated together to be processed into the sandwich body, and the sandwich body can be eaten after being brewed for 4-5min, and is convenient and fast. The method abandons the need of tearing apart the prepared vegetable bags one by one when the traditional instant noodles are brewed, thereby being more time-saving, environment-friendly and convenient, and the product is more delicious and healthy.
Description
Technical Field
The application relates to the field of instant food, in particular to a sandwich dough body and a manufacturing method thereof.
Background
At present, no matter fried or non-fried instant noodle products are produced, because industrially processed vegetables are easy to break in the links of processing, transporting and packaging, most of the vegetables in the vegetable bags of the products adopt air-dried (AD) and freeze-dried (FD) vegetable segments/pieces, vegetable granules or freeze-dried (FD) conditioning blocks, and the products hardly have large-leaf vegetables, cannot present large-leaf vegetable side dishes contained in noodles with soup in a noodle shop, cannot improve the value feeling of the products, cannot give surprise to the feeling of surprise and visual impact to consumers, and bring bad experience to the consumers for a long time.
CN107279724A discloses a non-fried noodle and its preparation method, although the method can realize an integral structure, it only realizes an upper and lower integral structure, i.e. the upper layer is seasoning block and the lower layer is cake, but there are many disadvantages in this result: 1. such as a firm bond between the cake layer and the seasoning bits, presents a significant problem. 2. After brewing, the flour and the seasoning can be uniformly mixed only by stirring for a plurality of times up and down; 3. the addition of the big-leaf vegetables cannot be realized in the product.
Therefore, how to realize the production of sandwich dough is a technical problem that needs to be solved by those skilled in the art at present.
Content of application
The application aims to provide a sandwich dough body and a manufacturing method thereof, which are used for realizing the combination of the dough body and the sandwich body, further realizing the addition of vegetables such as big-leaf vegetables and the like, and meeting the nutritional requirements of people on convenience foods.
In order to achieve the above purpose, the present application provides the following technical solutions:
a sandwich noodle body at least comprises a first noodle body, a second noodle body and at least one sandwich body positioned between the first noodle body and the second noodle body, wherein the first noodle body and the second noodle body are both noodle cakes formed by noodles.
Preferably, the thickness of the first surface body and the thickness of the second surface body are both 2-2.5 cm; the overall thickness of the sandwich surface body is 4-5 cm.
Preferably, the first surface body and the second surface body are both in a circular cake shape or a square cake shape.
Preferably, the sandwich body is a large-leaf vegetable sandwich body, a granular vegetable sandwich body, a sliced meat sandwich body or a mushroom sandwich body.
A method for making a sandwich dough body comprises the following steps:
step S1: after the preparation of the ingredients is finished, performing vacuum dough kneading and dough curing, calendering, slitting and cooking noodles, cooling and draining to form noodles;
step S2: selecting a sandwich material, cleaning, blanching, cooling and protecting color to form a sandwich body;
step S3: and putting the first surface body into a mold, putting the sandwich body into the second surface body, pre-freezing, drying and packaging to form the sandwich surface body.
Preferably, the step S1 includes:
step S1-1: preparing saline water, and curing the dough and the dough in vacuum;
step S1-2: the cooked dough is subjected to composite rolling by a composite rolling mill to obtain dough belts, and the dough belts are continuously rolled by 7 paths of dough belts at the intervals of continuous rolling rollers of 4.0mm, 2.8mm, 2.1mm, 1.6mm, 1.3mm, 1.1mm and 1.0mm, and the final thickness of the dough belt is controlled to be 1.00 +/-0.02 mm;
step S1-3: cutting the rolled noodles with different noodle cutters, wherein the types of the noodle cutters include but are not limited to 1.0-4.0mm square cutters, 0.8-2.5mm round cutters, 6.0-10mm indentation square cutters and other different noodle cutters;
step S1-4: adopting a cooking combination process, wherein the pressure of a steam box is 0.08-0.4 Mp, and the noodle steaming time is 2-6 min; boiling noodle at a temperature of 98 deg.C or more for 1-3 min; taking a noodle belt of 1.02mm and a square knife of 2.0mm as an example, the noodle boiling time with the best taste is 130 s;
step S1-5: soaking the boiled noodles in sterile cold water for cooling for 1-2min, and spraying the cooled noodles with a composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃; the surface temperature of the noodles is rapidly reduced to below 10 ℃, the purpose of temperature reduction is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected; and cooling the noodles, blowing cold air for 30s, and draining for later use.
Preferably, the step S1-1 includes:
step S1-1A: mixing the materials except flour, starch and wheat gluten together, adding the mixture into weighed water, adding egg liquid, stirring at the speed of 40-60 revolutions per minute for more than 30-60 minutes, and making into brine for later use;
step S1-1B: in order to achieve the purpose of high water adding amount of dough kneading, the invention adopts a vacuum dough kneading technology, and the specific process is as follows: uniformly mixing flour, modified starch and wheat gluten, adding into a vacuum dough mixer, vacuumizing to the vacuum degree of 0.04-0.07Mpa, vacuumizing the prepared saline water solution into a vacuum dough kneading pot, kneading dough at the speed of 70-90r/min, and stirring for 6-12 minutes to form uniform dough floccules with proper dryness and wetness;
step S1-1C: standing, proofing and curing the kneaded dough on a crawler-type curing belt for 10-20 minutes to uniformly disperse water in the dough.
Preferably, in step S1, the product ingredients are: 60-120g of high gluten powder, 20-35g of modified starch, 1-5g of wheat gluten, 1-1.5g of salt, 1-1.5g of egg liquid, 0.05-0.15g of thickening agent, 0.05-0.2g of phosphate, 0.05-0.15g of emulsifier, and a colorant: 0.04-0.08g of water and 35-48g of water.
Preferably, when the sandwich material is a big-leaf vegetable, the step S2 includes:
step S2-1: manually screening and selecting fresh large-leaf vegetables, and picking off foreign matters and yellowing vegetable leaves on the surfaces of the vegetables;
step S2-2: cleaning the screened and picked big-leaf vegetables with first clear water, second clear water and third clear water, and manually trimming the cleaned vegetables into first leaves;
step S2-3: blanching the cleaned and trimmed big-leaf vegetable leaves in boiling water for 60-150 seconds;
step S2-4: soaking the blanched big leaf vegetables in sterile cold water for cooling for 1-2min, spraying the cooled noodles with a composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ to obtain the treated big leaf vegetables, wherein the central temperature of the treated big leaf vegetables is less than or equal to 10 ℃, and the big leaf vegetables are cooled and blown with cold air for 30s to be drained for later use;
step S2-4: sprinkling 2% glucose powder on the cooled big leaf vegetables, and manually stirring uniformly for later use.
Preferably, the step S3 includes:
step S3-1: putting half of the cooled noodles into a tray mould, wherein the height of the noodles in the tray is about 2-2.5cm, adding the other half of the noodles cooled by sterile cold water, immediately putting the product after the filling process into an emergency freezer, and entering a product pre-freezing process;
step S3-2: quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at about-35 ℃ for freezing for 4-5 hours until the core part of the fabric-in-one product is completely frozen and is continuously stabilized in the pre-freezing warehouse for about 1 hour;
step S3-3: putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: vacuum degree of 30-100Pa, wherein drying at 70 deg.C for 6 hr, drying at 60 deg.C for 10 hr, drying at 50 deg.C for 10 hr, and drying at 40 deg.C for 4 hr; the product after freeze-drying is dehydrated thoroughly, the residual water content is low, and the water content is less than or equal to 5 percent;
step S3-3: in order to ensure the product quality and the shelf life, the environmental requirements on the packaging section are as follows: the environmental temperature is required to be less than or equal to 25 ℃, and the environmental humidity is required to be less than or equal to 35%.
The utility model provides a sandwich body includes first face body, the second face body at least and is located first face body with at least one kind sandwich body between the second face body, first face body with the second face body is the cake of face that constitutes by noodless. The sandwich noodle body can be set into food materials such as the big-leaf vegetables, the big-leaf vegetables just like the boiled big-leaf vegetables can be well presented after the noodle body is rehydrated, great visual impact force is brought to consumers, the advantages of nutrient substances and ingredients of the original big-leaf vegetables, home taste and the like can be well kept, meanwhile, the noodle and the big-leaf vegetable side dish are integrated together and processed into the sandwich noodle body, and the sandwich noodle body can be eaten after being brewed for 4-5min, and is convenient and fast. The method abandons the need of tearing apart the prepared vegetable bags one by one when the traditional instant noodles are brewed, thereby being more time-saving, environment-friendly and convenient, and the product is more delicious and healthy.
The method for making the sandwich dough provided by the application comprises the following steps: step S1: after the preparation of the ingredients is finished, performing vacuum dough kneading and dough curing, calendering, slitting and cooking noodles, cooling and draining to form noodles; step S2: selecting a sandwich material, cleaning, blanching, cooling and protecting color to form a sandwich body; step S3: and putting the first surface body into a mold, putting the sandwich body into the second surface body, pre-freezing, drying and packaging to form the sandwich surface body. The method for making the sandwich dough body utilizes the existing non-fried dough making technology, the sandwich body is arranged between the upper layer dough body and the lower layer dough body, for example, the big-leaf vegetables, the dough body and the sandwich body are processed into a whole, the dough body and the sandwich body are mixed lightly after being brewed for 4-5min by boiling water and rehydrated, and then a bowl of noodles with the big-leaf vegetables just like the noodles with the big-leaf vegetables cooked in a restaurant can be presented, so that the time is saved, the packaging material of a vegetable bag is saved, the product is more environment-friendly and healthy, and the problem that consumers do not have pain points of the big-leaf vegetables when the product.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic top view of one embodiment of a sandwich body provided herein;
FIG. 2 is a schematic sectional view A-A of the sandwich body of FIG. 1;
FIG. 3 is a flow chart of a method for making a sandwich dough provided herein;
wherein: a first surface body (1), a sandwich body (2) and a second surface body (3).
Detailed Description
The core of the application is to provide a sandwich surface body and a manufacturing method thereof, which are used for realizing the combination of the surface body and the sandwich body, meeting the nutritional requirements of people on convenience food and improving the diversity.
In order that those skilled in the art will better understand the disclosure, the following detailed description will be given with reference to the accompanying drawings.
Referring to fig. 1 and 2, fig. 1 is a schematic structural view of an embodiment of a sandwich body provided in the present application, and fig. 2 is a schematic sectional view of the sandwich body a-a shown in fig. 1.
In this embodiment, the sandwich dough body comprises at least a first dough body 1, a second dough body 3, and at least one kind of sandwich body 2 between the first dough body 1 and the second dough body 3, and both the first dough body 1 and the second dough body 3 are a cake made of noodles.
Specifically, the core 2 may be at least one of a leaf vegetable core, a granular vegetable core, a sliced meat core, or a mushroom core, more specifically, the leaf vegetable may be at least one of the usual vegetables such as shanghai green, pakchoi, yellow cabbage, lettuce, spinach, and lettuce, and the granular vegetable may be broccoli, cherry tomato, etc.
In each of the above embodiments, the first surface body 1 and the second surface body 3 each have a thickness of 2 to 2.5 cm.
In addition to the above embodiments, the overall thickness of the produced sandwich dough body is 4 to 5 cm.
On the basis of the above embodiments, the first surface body 1 and the second surface body 3 are both in a circular cake shape or a square cake shape, and of course, the specific shapes of the first surface body 1 and the second surface body 3 can be set according to needs, and are not limited to the shapes given in the present embodiment.
The sandwich noodle body can set the sandwich body 2 as food materials such as the big-leaf vegetables, the big-leaf vegetables just like the boiled big-leaf vegetables can be well presented after the noodle body is rehydrated, great visual impact force is brought to consumers, the advantages of nutrient substances and ingredients of the original big-leaf vegetables, the home taste and the like can be well kept, meanwhile, the noodle and the big-leaf vegetable side dish are integrated together to be processed into the sandwich noodle body, and the sandwich noodle body can be eaten after being brewed for 4-5min, and is convenient and fast. The method abandons the need of tearing apart the prepared vegetable bags one by one when the traditional instant noodles are brewed, thereby being more time-saving, environment-friendly and convenient, and the product is more delicious and healthy.
In addition to the sandwich noodles, the present application also provides a method for making sandwich noodles, as shown in fig. 3, and fig. 3 is a flow chart of the method for making sandwich noodles provided by the present application.
The method for making the sandwich dough comprises the following steps:
step S1: after the preparation of the ingredients is finished, performing vacuum dough kneading and dough curing, calendering, slitting and cooking noodles, cooling and draining to form noodles;
step S2: selecting a sandwich material, cleaning, blanching, cooling and protecting color to form a sandwich body 2;
step S3: the first surface body 1 is placed into a mould, the second surface body 3 is placed after the sandwich body 2 is placed, and then the sandwich surface body is formed by pre-freezing, drying and packaging.
Specifically, in step S1, the product ingredients are: 60-120g of high gluten powder, 20-35g of modified starch, 1-5g of wheat gluten, 1-1.5g of salt, 1-1.5g of egg liquid, 0.05-0.15g of thickening agent, 0.05-0.2g of phosphate, 0.05-0.15g of emulsifier, and a colorant: 0.04-0.08g of water and 35-48g of water.
In addition to the above embodiments, step S1 includes:
step S1-1: preparing saline water, and curing the dough and the dough in vacuum;
step S1-2: the cooked dough is subjected to composite rolling by a composite rolling mill to obtain dough belts, and the dough belts are continuously rolled by 7 paths of dough belts at the intervals of continuous rolling rollers of 4.0mm, 2.8mm, 2.1mm, 1.6mm, 1.3mm, 1.1mm and 1.0mm, and the final thickness of the dough belt is controlled to be 1.00 +/-0.02 mm;
step S1-3: cutting the rolled noodles with different noodle cutters, wherein the types of the noodle cutters include but are not limited to 1.0-4.0mm square cutters, 0.8-2.5mm round cutters, 6.0-10mm indentation square cutters and other different noodle cutters;
step S1-4: adopting a cooking combination process, wherein the pressure of a steam box is 0.08-0.4 Mp, and the noodle steaming time is 2-6 min; boiling noodle at a temperature of 98 deg.C or more for 1-3 min; taking a noodle belt of 1.02mm and a square knife of 2.0mm as an example, the noodle boiling time with the best taste is 130 s; in the step, the noodles after being combined by cooking are combined by cooking, so that the water absorption of the noodles is increased, the alpha degree of the noodles is greatly improved, the noodles are fully cooked, the soft, elastic and chewy taste effects of the noodles are met, and the adhesion problem of the noodles is improved. But according to the special requirements of the product, the product process such as noodle boiling time and cooling water cooling requirements are further optimized for control;
step S1-5: soaking the cooked noodles in sterile cold water for cooling for 1-2min, spraying the cooled noodles with composite emulsified ice oil solution at temperature not higher than 5 deg.C to obtain treated noodles with central temperature not higher than 10 deg.C. The surface temperature of the noodles is rapidly reduced to below 10 ℃, the purpose of temperature reduction is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected. Cooling the noodles, blowing cold air for 30s, and draining for later use; in this step, adopt the spraying technology that the cooling of emulsified ice oil and noodless anti-sticking combined together, both reduced the temperature that noodless got into freezing storehouse, improved noodless and sticked problem, promoted production efficiency again.
In addition to the above embodiments, in step S1-5, the multiple emulsified ice oil solution includes 35 to 50 parts by mass of soybean oil, 20 to 30 parts by mass of polyglycerol fatty acid ester, 8 to 15 parts by mass of liquid phospholipid, 10 to 15 parts by mass of distilled glycerol monostearate, and water.
In addition to the above embodiments, step S1-1 includes:
step S1-1A: mixing the materials except flour, starch and wheat gluten together, adding the mixture into weighed water, adding egg liquid, stirring at the speed of 40-60 revolutions per minute for more than 30-60 minutes, and making into brine for later use;
step S1-1B: in order to achieve the purpose of high water adding amount of dough kneading, the invention adopts a vacuum dough kneading technology, and the specific process is as follows: uniformly mixing flour, modified starch and wheat gluten, adding into a vacuum dough mixer, vacuumizing to the vacuum degree of 0.04-0.07Mpa, vacuumizing the prepared saline water solution into a vacuum dough kneading pot, kneading dough at the speed of 70-90r/min, and stirring for 6-12 minutes to form uniform dough floccules with proper dryness and wetness;
step S1-1C: standing, proofing and curing the kneaded dough on a crawler-type curing belt for 10-20 minutes to uniformly disperse water in the dough.
In addition to the above embodiments, when the center-fill material is a big-leaf vegetable, step S2 includes:
step S2-1: manually screening and selecting fresh large-leaf vegetables, and picking off foreign matters and yellowing vegetable leaves on the surfaces of the vegetables;
step S2-2: cleaning the screened and picked big-leaf vegetables with first clear water, second clear water and third clear water, and manually trimming the cleaned vegetables into first leaves;
step S2-3: blanching the cleaned and trimmed big-leaf vegetable leaves in boiling water for 60-150 seconds;
step S2-4: soaking and cooling the blanched leafy vegetables in sterile cold water for 1-2min, spraying the cooled noodles with a composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ to obtain the treated leafy vegetables, wherein the central temperature of the treated leafy vegetables is less than or equal to 10 ℃, and the purpose of cooling is to shape the leafy vegetables, thereby not only effectively protecting the color and taste quality of the vegetables, but also effectively solving the problem of vegetable adhesion, and blowing cold air for 30s for draining for later use after the leafy vegetables are cooled;
step S2-4: sprinkling 2% glucose powder on the cooled big leaf vegetables, and manually stirring uniformly for later use.
In addition to the above embodiments, step S3 includes:
step S3-1: putting half of the cooled noodles into a tray mould, wherein the height of the noodles in the tray is about 2-2.5cm, adding the other half of the noodles cooled by sterile cold water, immediately putting the product after the filling process into an emergency freezer, and entering a product pre-freezing process;
step S3-2: quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at about-35 ℃ for freezing for 4-5 hours until the core part of the fabric-in-one product is completely frozen and is continuously stabilized in the pre-freezing warehouse for about 1 hour;
step S3-3: putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: vacuum degree of 30-100Pa, wherein drying at 70 deg.C for 6 hr, drying at 60 deg.C for 10 hr, drying at 50 deg.C for 10 hr, and drying at 40 deg.C for 4 hr; the product after freeze-drying is dehydrated thoroughly, the residual water content is low and is less than or equal to 5 percent, the water content in the product after freeze-drying is low and uniform, the oil content is low, bacteria are not easy to propagate and grow, and the quality guarantee period can reach about 9 months;
step S3-3: in order to ensure the product quality and the shelf life, the environmental requirements on the packaging section are as follows: the environmental temperature is required to be less than or equal to 25 ℃, and the environmental humidity is required to be less than or equal to 35%.
Of course, the vegetable noodles with big leaves provided by this embodiment can be realized by cold air drying, hot air drying, microwave drying and vacuum freeze drying, and the vacuum freeze drying technology is preferred.
In the method for making the sandwich dough body, in order to ensure the effect of the product after brewing and rehydration, after blanching treatment of the big-leaf vegetables, the big-leaf vegetables need to be cooled to a low-temperature state below 10 ℃, emulsified ice oil is sprayed to improve the surface adhesion problem, and then the big-leaf vegetables are mixed with the noodles in a sandwich manner.
It should be noted that 1, the sandwich dough of the big-leaf vegetable includes but is not limited to different product forms such as vacuum freeze drying, cold air drying, hot air drying, microwave drying, frozen cooked noodles and the like; 2. big leaf vegetables include, but are not limited to: domestic vegetables such as Shanghai green, caulis et folium Brassicae Capitatae, lettuce, herba Spinaciae, vegetable core, caulis et folium Brassicae campestris, and broccoli; 3. the present invention relates to a method for preparing a mixed product of big leaf vegetables and noodles, which comprises the steps of mixing the big leaf vegetables with the noodles, and mixing the big leaf vegetables with the noodles, wherein the big leaf vegetables are mixed with the noodles, and the mixed product is prepared by mixing the big leaf vegetables with the noodles.
The sandwich dough and the manufacturing method thereof provided by the application are described in detail above. The principle and the implementation of the present application are explained in the present application by using specific examples, and the above description of the embodiments is only used to help understand the manufacturing method and the core concept of the present application. It should be noted that, for those skilled in the art, it is possible to make several improvements and modifications to the present application without departing from the principle of the present application, and such improvements and modifications also fall within the scope of the claims of the present application.
Claims (10)
1. A sandwich dough, characterized in that it comprises at least a first dough (1), a second dough (3) and at least one sandwich (2) between said first dough (1) and said second dough (3), said first dough (1) and said second dough (3) being each a dough-sheet consisting of noodles.
2. The sandwich body according to claim 1, characterized in that said first body (1) and said second body (3) are each 2-2.5cm thick; the overall thickness of the sandwich surface body is 4-5 cm.
3. The sandwich body according to claim 1, wherein said first body (1) and said second body (3) are each in the shape of a circular or square pie.
4. The sandwich dough according to any one of claims 1 to 3, wherein the core body (2) is a large leaf vegetable core, a granular vegetable core, a sliced meat core or a mushroom core.
5. A method for making a sandwich dough body is characterized by comprising the following steps:
step S1: after the preparation of the ingredients is finished, performing vacuum dough kneading and dough curing, calendering, slitting and cooking noodles, cooling and draining to form noodles;
step S2: selecting a sandwich material, cleaning, blanching, cooling and protecting color to form a sandwich body (2);
step S3: the first surface body (1) is placed into a mould, the second surface body (3) is placed after the sandwich body (2) is placed, and then the sandwich surface body is formed by pre-freezing, drying and packaging.
6. The method of making a sandwich body according to claim 5, wherein said step S1 comprises:
step S1-1: preparing saline water, and curing the dough and the dough in vacuum;
step S1-2: the cooked dough is subjected to composite rolling by a composite rolling mill to obtain dough belts, and the dough belts are continuously rolled by 7 paths of dough belts at the intervals of continuous rolling rollers of 4.0mm, 2.8mm, 2.1mm, 1.6mm, 1.3mm, 1.1mm and 1.0mm, and the final thickness of the dough belt is controlled to be 1.00 +/-0.02 mm;
step S1-3: cutting the rolled noodles with different noodle cutters, wherein the types of the noodle cutters include but are not limited to 1.0-4.0mm square cutters, 0.8-2.5mm round cutters, 6.0-10mm indentation square cutters and other different noodle cutters;
step S1-4: adopting a cooking combination process, wherein the pressure of a steam box is 0.08-0.4 Mp, and the noodle steaming time is 2-6 min; boiling noodle at a temperature of 98 deg.C or more for 1-3 min; taking a noodle belt of 1.02mm and a square knife of 2.0mm as an example, the noodle boiling time with the best taste is 130 s;
step S1-5: soaking the boiled noodles in sterile cold water for cooling for 1-2min, and spraying the cooled noodles with a composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃; the surface temperature of the noodles is rapidly reduced to below 10 ℃, the purpose of temperature reduction is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected; and cooling the noodles, blowing cold air for 30s, and draining for later use.
7. The method for producing a sandwich body according to claim 6, wherein the step S1-1 comprises:
step S1-1A: mixing the materials except flour, starch and wheat gluten together, adding the mixture into weighed water, adding egg liquid, stirring at the speed of 40-60 revolutions per minute for more than 30-60 minutes, and making into brine for later use;
step S1-1B: in order to achieve the purpose of high water adding amount of dough kneading, the invention adopts a vacuum dough kneading technology, and the specific process is as follows: uniformly mixing flour, modified starch and wheat gluten, adding into a vacuum dough mixer, vacuumizing to the vacuum degree of 0.04-0.07Mpa, vacuumizing the prepared saline water solution into a vacuum dough kneading pot, kneading dough at the speed of 70-90r/min, and stirring for 6-12 minutes to form uniform dough floccules with proper dryness and wetness;
step S1-1C: standing, proofing and curing the kneaded dough on a crawler-type curing belt for 10-20 minutes to uniformly disperse water in the dough.
8. The method for making a sandwich dough according to claim 5, wherein in step S1, the product ingredients are: 60-120g of high gluten powder, 20-35g of modified starch, 1-5g of wheat gluten, 1-1.5g of salt, 1-1.5g of egg liquid, 0.05-0.15g of thickening agent, 0.05-0.2g of phosphate, 0.05-0.15g of emulsifier, and a colorant: 0.04-0.08g of water and 35-48g of water.
9. The method of making a sandwich dough according to claim 5, wherein when the sandwich material is a leafy vegetable, the step S2 comprises:
step S2-1: manually screening and selecting fresh large-leaf vegetables, and picking off foreign matters and yellowing vegetable leaves on the surfaces of the vegetables;
step S2-2: cleaning the screened and picked big-leaf vegetables with first clear water, second clear water and third clear water, and manually trimming the cleaned vegetables into first leaves;
step S2-3: blanching the cleaned and trimmed big-leaf vegetable leaves in boiling water for 60-150 seconds;
step S2-4: soaking the blanched big leaf vegetables in sterile cold water for cooling for 1-2min, spraying the cooled noodles with a composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ to obtain the treated big leaf vegetables, wherein the central temperature of the treated big leaf vegetables is less than or equal to 10 ℃, and the big leaf vegetables are cooled and blown with cold air for 30s to be drained for later use;
step S2-4: sprinkling 2% glucose powder on the cooled big leaf vegetables, and manually stirring uniformly for later use.
10. The method of making a sandwich body according to claim 5, wherein said step S3 comprises:
step S3-1: putting half of the cooled noodles into a tray mould, wherein the height of the noodles in the tray is about 2-2.5cm, adding the other half of the noodles cooled by sterile cold water, immediately putting the product after the filling process into an emergency freezer, and entering a product pre-freezing process;
step S3-2: quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at about-35 ℃ for freezing for 4-5 hours until the core part of the fabric-in-one product is completely frozen and is continuously stabilized in the pre-freezing warehouse for about 1 hour;
step S3-3: putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: vacuum degree of 30-100Pa, wherein drying at 70 deg.C for 6 hr, drying at 60 deg.C for 10 hr, drying at 50 deg.C for 10 hr, and drying at 40 deg.C for 4 hr; the product after freeze-drying is dehydrated thoroughly, the residual water content is low, and the water content is less than or equal to 5 percent;
step S3-3: in order to ensure the product quality and the shelf life, the environmental requirements on the packaging section are as follows: the environmental temperature is required to be less than or equal to 25 ℃, and the environmental humidity is required to be less than or equal to 35%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910265897.3A CN111772099A (en) | 2019-04-03 | 2019-04-03 | Sandwich surface body and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910265897.3A CN111772099A (en) | 2019-04-03 | 2019-04-03 | Sandwich surface body and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111772099A true CN111772099A (en) | 2020-10-16 |
Family
ID=72755238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910265897.3A Pending CN111772099A (en) | 2019-04-03 | 2019-04-03 | Sandwich surface body and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111772099A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114424813A (en) * | 2022-01-05 | 2022-05-03 | 东台市新天面粉厂 | Multi-flavor sandwich noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN205106289U (en) * | 2015-01-12 | 2016-03-30 | 刘明玺 | With filling noodless structure |
| CN107279724A (en) * | 2016-04-12 | 2017-10-24 | 今麦郎食品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN210226811U (en) * | 2019-04-03 | 2020-04-03 | 白象食品股份有限公司 | Sandwich surface body |
-
2019
- 2019-04-03 CN CN201910265897.3A patent/CN111772099A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN205106289U (en) * | 2015-01-12 | 2016-03-30 | 刘明玺 | With filling noodless structure |
| CN107279724A (en) * | 2016-04-12 | 2017-10-24 | 今麦郎食品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN210226811U (en) * | 2019-04-03 | 2020-04-03 | 白象食品股份有限公司 | Sandwich surface body |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114424813A (en) * | 2022-01-05 | 2022-05-03 | 东台市新天面粉厂 | Multi-flavor sandwich noodles and preparation method thereof |
| CN114424813B (en) * | 2022-01-05 | 2023-11-10 | 东台市新天面粉厂 | Multi-taste sandwich noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104872581A (en) | Potato raw flour preparing process by vacuum drying method | |
| US20160198743A1 (en) | Method for manufacturing cooked fresh pasta with sauce | |
| CN102224911B (en) | Processing method of leisure food | |
| RU2362387C1 (en) | "pheasant chopped cutlets and white sauce with vegetables" preserves preparation method | |
| US20180103649A1 (en) | Kelp-containing sponge biscuit and manufacturing method thereof | |
| RU2367253C1 (en) | "hazel grouse chopped cutlets and white sauce with vegetables" preserves production method | |
| RU2362401C1 (en) | "black game chopped cutlets and white sauce with vegetables" preserves preparation method | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| CN210226811U (en) | Sandwich surface body | |
| CN111772099A (en) | Sandwich surface body and manufacturing method thereof | |
| KR20170098128A (en) | Eomuck Ramen methoed for manufacturing freeze-dried | |
| RU2360529C1 (en) | "rabbit rissoles with side dish and white sauce with vegetables" preserves preparation method | |
| RU2362400C1 (en) | "chicken chopped cutlets and white sauce with vegetables" preserves preparation method | |
| RU2362391C1 (en) | "hazel grouse chopped cutlets and white sauce with vegetables" preserves preparation method | |
| RU2378941C2 (en) | "blackcock chopped cutlets and white sauce with vegetables" preserves preparation method | |
| RU2366301C1 (en) | "hazel grouse chopped cutlets and white sauce with vegetables" preserves production method | |
| KR101457265B1 (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| CN104542814A (en) | Preparation technological method of meat pie | |
| CN113424918B (en) | Freeze-dried noodle manufacturing method based on laser micropore and ultrasonic-infrared cooking | |
| RU2371013C1 (en) | "blackcock chopped cutlets and white sauce with vegetables" preserves preparation method | |
| RU2359520C1 (en) | "rabbit chopped cutlets and white sauce with vegetables" preserves preparation method | |
| CN103766972A (en) | Microwave cod steak and preparation method thereof | |
| RU2361481C1 (en) | Production method of preserves "black game rissoles with garnish and white sauce with vegetables" | |
| KR101718600B1 (en) | Manufacturing method of seaweed fulvescens pancake | |
| CN111134279B (en) | Core-wrapped non-fried instant noodles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |