CN111802581A

CN111802581A - Flour pretreatment method and pre-cooked flour

Info

Publication number: CN111802581A
Application number: CN202010748964.XA
Authority: CN
Inventors: 黄日灵; 邱真力; 冯智文; 张志雄; 王辉望
Original assignee: Guangdong Zhiyuan Robot Technology Co Ltd
Current assignee: Guangdong Zhiyuan Robot Technology Co Ltd
Priority date: 2020-07-30
Filing date: 2020-07-30
Publication date: 2020-10-23

Abstract

The invention discloses a flour pretreatment method and pre-cooked flour, wherein the method comprises the following steps: foaming treatment: soaking dry powder or dry flour in water, wherein the mass ratio of the soaked powder or flour to the powder or flour before soaking is 1: 1.4-1: 1.6; pre-ripening treatment: putting the soaked powder or flour into boiling water, boiling for a preset time, fishing out and draining; molding treatment: putting a certain amount of pre-cooked powder or flour into a mold for molding; shaping treatment: and (3) setting the formed powder or flour and the mold at 0-4 ℃, and demolding to obtain the pressed powder or flour cake to be cooked. The pretreatment method for the flour provided by the embodiment of the application can shorten the production time of finished flour and improve the production efficiency.

Description

Flour pretreatment method and pre-cooked flour

[ technical field ] A method for producing a semiconductor device

The invention relates to the technical field of catering, in particular to a flour pretreatment method and pre-cooked flour.

[ background of the invention ]

When the existing flour is made, dry powder or dry flour needs to be put into boiling water to be boiled thoroughly, and the making mode takes a long time in a restaurant. Generally, the flour is cooked in advance and then frozen, so that the making time of the finished flour is shortened, and the making efficiency is improved. However, the existing pre-cooked flour is easy to harden after being frozen, and the cooking time is long when the pre-cooked flour is made into finished noodles or vermicelli, so that the finished noodles or flour have poor taste.

[ summary of the invention ]

In view of this, the embodiment of the present invention provides a flour pretreatment method and a pre-cooked flour, which can shorten the production time of the finished flour and improve the production efficiency.

In a first aspect, an embodiment of the present invention provides a method for pretreating flour, where the method includes:

foaming treatment: soaking dry powder or dry flour in water, wherein the mass ratio of the soaked powder or flour to the powder or flour before soaking is 1: 1.4-1: 1.6;

pre-ripening treatment: putting the soaked powder or flour into boiling water, boiling for a preset time, fishing out and draining;

molding treatment: putting a certain amount of pre-cooked powder or flour into a mold for molding;

shaping treatment: and (3) setting the formed powder or flour and the mold at 0-4 ℃, and demolding to obtain the pressed powder or flour cake to be cooked.

In the scheme, the flour is subjected to pre-cooking treatment after being foamed, the pre-cooked flour is shaped to obtain the flour cake or flour cake with a fixed shape, a user only needs to put the flour cake or flour cake into boiling water for boiling for 30-40 seconds before eating, and the pre-cooking treatment before the eating can quickly realize catering production after the user orders, so that the production time of finished flour can be shortened, the production efficiency is improved, the customer does not need to wait for a large amount of time, and the service efficiency of a restaurant is improved.

In combination with the first aspect, in a feasible embodiment, the dry powder or the dry noodles are soaked for 0.8 to 1.2 hours, and the temperature of the soaking water is controlled to be 5 to 30 ℃.

With reference to the first aspect, in one possible embodiment, the pre-ripening step comprises:

and (3) putting the soaked powder or flour into boiling water to be boiled for 4-5 minutes, fishing out the powder or flour, putting the powder or flour on a basket, naturally draining, and adjusting the surface water content of the powder or flour to 1-5%.

With reference to the first aspect, in one possible implementation, the step of setting treatment includes:

and (3) setting the formed powder and a mold in an environment of 2-3 ℃, and demolding to obtain the pressed powder to be cooked.

and (3) setting the formed dough and the mold in an environment of 0-2 ℃, and demolding to obtain the dough cake to be cooked.

With reference to the first aspect, in a possible embodiment, after the sizing treatment, the method further comprises: and (4) placing the pressed powder in an environment with the temperature of 3-5 ℃ for refrigeration and preservation.

With reference to the first aspect, in a possible embodiment, after the sizing treatment, the method further comprises: and (4) refrigerating and preserving the flour cakes in an environment of 2-3 ℃.

In a possible embodiment in combination with the first aspect, the formed compact has a hollow cylindrical shape.

In a possible embodiment in combination with the first aspect, the cake has a height of 60 to 65cm, an outer diameter of 75 to 80cm and an inner diameter of 14 to 16 cm.

In a possible embodiment in combination with the first aspect, the formed cake has a hollow cylindrical shape.

In a possible embodiment in combination with the first aspect, the height of the cake is 50 to 55cm, the outer diameter is 75 to 80cm, and the inner diameter is 14 to 16 cm.

In a possible embodiment in combination with the first aspect, the setting treatment is performed for a period of 12 to 96 hours.

With reference to the first aspect, in one possible implementation, the step of forming process includes:

weighing the drained powder or flour and dividing into a plurality of parts;

putting a certain amount of pre-cooked powder or flour into a die, and carrying out extrusion forming on the powder or the flour.

In a second aspect, embodiments of the present invention provide a pre-cooked flour, which is made according to the above-described flour pre-treatment method.

[ description of the drawings ]

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive labor.

FIG. 1 is a schematic flow chart of a method for pre-treating flour according to an embodiment of the present invention;

fig. 2 is a schematic structural diagram of a mold according to an embodiment of the present invention;

fig. 3 is a schematic diagram of a pressed powder provided by an embodiment of the present invention.

[ detailed description ] embodiments

For better understanding of the technical solutions of the present invention, the following detailed descriptions of the embodiments of the present invention are provided with reference to the accompanying drawings.

It should be understood that the described embodiments are only some embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The terminology used in the embodiments of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used in the examples of the present invention and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.

It should be understood that the term "and/or" as used herein is merely a field that describes the same of an associated object, meaning that three relationships may exist, e.g., A and/or B, may indicate: a exists alone, A and B exist simultaneously, and B exists alone. In addition, the character "/" herein generally indicates that the former and latter related objects are in an "or" relationship.

It should be understood that although the terms first, second, third, etc. may be used to describe preset ranges, etc. in embodiments of the present invention, these preset ranges should not be limited to these terms. These terms are only used to distinguish preset ranges from each other. For example, the first preset range may also be referred to as a second preset range, and similarly, the second preset range may also be referred to as the first preset range, without departing from the scope of the embodiments of the present invention.

Referring to fig. 1, an embodiment of the present application provides a flour pretreatment method, including:

step S01, foam processing: soaking dry powder or dry flour in water, wherein the mass ratio of the soaked powder or flour to the powder or flour before soaking is 1: 1.4-1: 1.6;

step S02, pre-ripening: putting the soaked powder or flour into boiling water, boiling for a preset time, fishing out and draining;

step S03, molding: putting a certain amount of pre-cooked powder or flour into a mold for molding;

step S04, a sizing process: and (3) setting the formed powder or flour and the mold at 0-4 ℃, and demolding to obtain the pressed powder or flour cake to be cooked.

In one embodiment, the dry powder or the dry noodles are soaked for 0.8 to 1.2 hours, and the temperature of the soaking water is controlled to be 5 to 30 ℃. For example, tap water can be used for soaking, and the mass ratio of the soaked powder or flour to the powder or flour before soaking is 1: 1.4-1: 1.6; preferably, the mass ratio of the soaked powder or flour to the powder or flour before soaking is 1: 1.5. the time of cooking the flour or the powder in the boiler can be reduced in the foaming process, and the manufacturing efficiency is improved. Excessive soaking and swelling easily cause the powder to be boiled and over-cooked; the powder is easy to be over-hard to be boiled due to insufficient foaming, and the boiling time is prolonged.

Further, in step S02, the pre-ripening step includes:

and (3) putting the soaked powder or flour into boiling water to be boiled for 4-5 minutes, fishing out the powder or flour, putting the powder or flour on a basket, naturally draining, and adjusting the surface water content of the powder or flour to 1-5%. Preferably, the surface water content of the powder or the flour is adjusted to 1-2%.

Understandably, the basket is a container with sieve pores, the cooked flour or noodle is close to the cooked food, and at the moment, the cooked flour or noodle is fished out and drained, so that too much water can be prevented from remaining in the flour or noodle, the flour dough is prevented from being hardened during later shaping, and the shaping efficiency can be increased.

In one embodiment, the powder or flour in the basket is drained in a natural draining manner so that the surface of the powder or flour has no visible water drops. Compared with the air drying of a fan, the water evaporation of the flour or the noodles is relatively slow, the water content in the flour or the noodles is not easy to take away, and the taste of the flour or the noodles is not influenced.

And by controlling the cooking time, the problems that the flour is too long to cook and the taste is soft and rotten can be avoided. It should be noted that some fine noodles can also shorten the cooking time properly, for example, noodles or flour with a diameter of less than 2mm can be cooked for 3 minutes.

In the embodiment, the moisture content of the powder or flour surface is adjusted, so that the icing and hardening of the powder surface can be avoided during the subsequent shaping treatment. Too many water drops are left on the surface of the flour, so that the flour or the flour is adhered to the mold and is not easy to fall off in the cold storage process, and frozen flour is not easy to disperse in the secondary cooking process, so that the temperature in the boiler is easily and rapidly reduced, and the cooking time is prolonged.

Further, in step S03, the molding process includes:

weighing the drained powder and dividing into a plurality of parts;

putting a certain amount of pre-cooked powder or flour into a die, and carrying out extrusion forming on the powder or flour. Wherein, the formed powder or surface is in a hollow column shape.

Fig. 2 is a schematic structural diagram of a mold provided in this embodiment of the present application, as shown in fig. 2, the mold 10 includes a cylindrical barrel 11 and a cover 12 covering the barrel 11, one end of the barrel is open, a cylinder 13 is disposed in the middle of the barrel, the cover 12 is provided with a circular hole so that the cover 12 can be sleeved on the cylinder 13, and the cover can move up and down in the barrel 11 along the cylinder 13, that is, the outer diameter of the cover 12 is smaller than or equal to the inner diameter of the barrel 11, so that the cover 12 can be used to compress powder or flour to control the thickness (i.e., height) of the formed cake or cake.

The formed dough or pressed powder is shown in fig. 3. In this embodiment, the outer diameter of the cylinder is 80cm, the outer diameter of the cylinder in the middle of the mold is 16cm, and the height of the cake or the flour cake can be designed according to the weight, for example, the height of the cake is 55cm in the large portion, 50cm in the small portion, 65cm in the large portion, and 60cm in the small portion.

Understandably, when the hollow cylindrical flour cake or the pressed powder cake is boiled for the second time, the heating area is larger, the boiling time can be shortened, and the making efficiency is improved.

Further, in step S04, the step of setting includes:

At this temperature, the pre-cooked powder can be shaped in a mold to assume a hollow cylindrical shape.

Further, in step S04, the step of setting includes:

Understandably, the water content of the flour is generally larger than that of the flour, namely the flour absorbs more water, so that the temperature of the flour is higher than that of the flour during shaping treatment, and the temperature is controlled to be 2-3 ℃, so that the phenomenon that the taste of the flour is influenced by crystallization of the flour at low temperature is avoided. The water content of the flour is small, and the flour is shaped at 0-2 ℃, so that the flour cake can be quickly formed.

In one embodiment, the formed powder cake or flour cake is in a hollow cylindrical shape, the height of the powder cake is 60-65 cm, the outer diameter is 75-80 cm, and the inner diameter is 14-16 cm. The height of the flour cake is 50-55 cm, the outer diameter is 75-80 cm, and the inner diameter is 14-16 cm.

In order to realize automatic production and improve the utilization rate of a die, the height of the pressed powder is 65cm, the outer diameter is 80cm, and the inner diameter is 16 cm; the height of the flour cake is 55cm, the outer diameter is 80cm, and the inner diameter is 16 cm.

Optionally, the time length of the setting treatment is 12-96 hours. After a plurality of tests, the stability of the formed powder or flour is poor when the low-temperature setting time is less than 12 hours, and the powder cake or flour cake is easy to disperse. The shape and molding hardness can be satisfactory for more than 12 hours, and when the time exceeds 96 hours, the boiled product has poor taste, and dehydration, noodles or vermicelli aging, etc. may occur. Therefore, the time of the setting treatment can be controlled within 12-96 hours.

In order to improve the shaping efficiency, preferably, the shaping treatment duration can be controlled to be 12 hours, and the powder or the flour can meet the requirement of shaping stability after the shaping treatment for 12 hours and can also improve the shaping efficiency.

Further, after step S04, the method further includes taking the molded powder or dough out of the mold, and placing the powder or dough in a meal preparation box for cold storage. Specifically, the pressed powder can be stored in a refrigerated environment at 3-5 ℃, and the flour cake can be stored in a refrigerated environment at 2-3 ℃. In order to avoid food material deterioration, the cold-preserved pressed powder or cake should be consumed within 72 hours.

The embodiment of the application also provides a method for cooking flour, wherein the flour is flour cake or flour cake prepared by the flour pretreatment method, and the method comprises the following steps:

and (3) putting the pressed powder or the flour cake into boiling water, boiling for 30-40 seconds, and fishing out for eating.

In this scheme, only need with flour cake or muffin put into boiling water boil system 30 ~ 40 seconds can, through the ripe processing in advance before, can realize the preparation of catering fast after the user orders, improve the preparation efficiency, improve the efficiency of having a dinner, the customer need not spend a large amount of time waiting, improves the efficiency of service in restaurant.

Example l

Firstly, carrying out foaming treatment on dry powder: 1000g of dry powder is accurately weighed, the dry powder is soaked in cold water with the water temperature of 25 ℃ for 0.8 hour, and the weight of the soaked wet powder is 1562 g. Secondly, pre-ripening treatment: boiling a stainless steel container in water to 100 ℃, and boiling the soaked wet powder in boiling water for 5 minutes; taking out and placing on a basket for naturally draining, so that the water content of the surface of the wet powder is controlled to be below 5 percent, and no obvious water dripping phenomenon exists at the moment. Then, molding treatment: 250g of the pre-cooked powder was placed in a die, and the upper lid of the die was pressed down along the cylinder so that the powder was extruded and formed, the height of the cake was 65cm, the outer diameter was 80cm, and the inner diameter was 16 cm. And finally, shaping treatment: and (3) placing the extruded powder and a mould in a cold closet together for shaping treatment for 12 hours, and then demoulding to obtain a formed pressed powder, wherein the temperature of the cold closet is controlled to be 2 ℃.

A powder made according to the process of example 1 of the present application. The difference between the embodiment 11, the embodiment 12 and the embodiment 13 and the embodiment 1 is that the soaking time is long, other parameters are the same, the shaped pressed powder is placed into boiling water to be boiled for 35 seconds, and the pressed powder is taken out to obtain finished powder, and in order to avoid the influence of ingredients on the test, in the embodiment, no ingredients are added in the finished powder. The test data sheet of the final powder is shown in table l.

TABLE I test data for finished powders

According to the test data in table 1, it can be seen that the soaking time is less than 0.8 hour, the hardness of the finished powder is hard, the soaking time is more than 1.2 hours, the hardness of the finished powder is soft, the powder is easy to break and stick after being cooked, and the soaking time is appropriate for 0.8-1.2 hours.

The powder manufactured according to the process of the embodiment 1 is the embodiment 14, the embodiment 15 and the embodiment 16 respectively, different from the embodiment 1 in the cooking time length of the pre-cooking treatment process and other keeping parameters are the same, the shaped pressed powder is placed into boiling water to be cooked for 35 seconds, and the pressed powder is taken out to manufacture the finished powder. The test data sheet of the final powder is shown in table 2.

TABLE 2 test data for finished powders

According to the test data in table 2, it can be seen that the boiling time is less than 4 minutes, the hardness of the finished flour is hard, the boiling time is more than 5 minutes, the hardness of the finished flour is soft, the cooked flour is easy to break and stick, and the boiling time is suitable for 4-5 minutes according to the test data.

The powder manufactured according to the embodiment 1 of the present application, which is different from the embodiment 1 in the setting time and setting temperature in the setting treatment process, and other holding parameters are the same in the embodiments 17 to 22, the set pressed powder is taken out of the mold, the setting effect is tested, and the test data table of the final setting effect is shown in table 3.

TABLE 3 test data for Molding Effect

According to the test data in the table 3, the setting time is controlled to be 12-96 hours at the temperature of 2 ℃, and the obtained pressed powder is stable in setting and moderate in hardness. If the setting time exceeds 96 hours, the food materials are easy to breed bacteria and deteriorate. When the setting temperature is 0 ℃, crystals are arranged on the surface of the formed powder, the whole body is hard, the water temperature in the cooking furnace is quickly reduced easily due to the existence of the ice crystals during secondary cooking, the cooking time of the powder is prolonged, and the finally prepared powder is soft and soft in taste and easy to break. When the setting temperature is 4 ℃, the set pressed powder is soft, the setting stability is poor, and the pressed powder is easy to disperse and is difficult to operate. Therefore, the setting temperature needs to be controlled to be 2-3 ℃.

Example 2

Firstly, soaking dry noodles: 1000g of dry noodles are accurately weighed, the dry noodles are soaked in cold water with the water temperature of 25 ℃ for 0.8 hour, and the weight of the soaked wet noodles is 1528 g. Secondly, pre-ripening treatment: boiling a stainless steel container in water to 100 ℃, and boiling the soaked wet noodles in boiling water for 5 minutes; taking out and placing on a basket for naturally draining, so that the water content of the surface of the wet noodles is controlled to be below 5 percent, and no obvious water dripping phenomenon exists at the moment. Then, molding treatment: placing 250g of the pre-cooked flour into a mold, and extruding the upper cover of the mold downwards along the column to make the flour extruded and molded, wherein the height of the flour cake is 55cm, the outer diameter is 80cm, and the inner diameter is 16 cm. And finally, shaping treatment: placing the extruded powder and a mould in a cold storage box together for shaping treatment for 12 hours, and then demoulding to obtain a formed flour cake, wherein the temperature of the cold storage box is controlled to be 1 ℃.

Noodles were prepared according to the procedure of example 2 of the present application. The difference between the embodiment 23, the embodiment 24 and the embodiment 25 and the embodiment 2 is that the soaking time is long, other keeping parameters are the same, the flour cake is placed into boiling water to be boiled for 35 seconds, and the flour cake is taken out to obtain finished flour, and in the embodiment, no ingredients are added into the finished flour to avoid the influence of the ingredients on the test. The test data sheet for the final finished face is shown in table 4.

TABLE 4 test data for finished noodles

According to the test data in table 4, it can be seen that the soaking time is less than 0.8 hour, the hardness of the finished powder is hard, the soaking time is more than 1.2 hours, the hardness of the finished powder is soft, the powder is easy to break and stick after being cooked, and the soaking time is appropriate for 0.8-1.2 hours.

The noodles manufactured according to the process of the embodiment 2 are respectively the embodiment 14, the embodiment 15 and the embodiment 16, the difference from the embodiment 1 is that the cooking time of the pre-cooking treatment process is long, other keeping parameters are the same, the cake is placed into boiling water to be cooked for 35 seconds, and the finished noodles are manufactured after being fished out. The test data sheet for the final finished face is shown in table 5.

TABLE 5 test data for finished noodles

According to the test data in table 5, it can be seen that the cooking time is less than 4 minutes, the hardness of the finished noodles is hard, the cooking time is more than 5 minutes, the hardness of the finished noodles is soft, the cooked noodles are easy to break and stick, and the cooking time can be properly 4-5 minutes according to the test data.

Noodles were prepared according to the procedure of example 2 of the present application. Examples 29 to 33 are different from example 2 in the setting time and setting temperature in the setting treatment process, and other holding parameters were the same, and the set dough cake was taken out from the mold, and the setting effect was tested, and the test data table of the final forming effect is shown in table 6.

TABLE 6 test data of Molding Effect

According to the test data in the table 6, the setting time is controlled to be 12-96 hours at the temperature of 0-2 ℃, and the obtained flour cake is stable in setting and moderate in hardness. If the setting time exceeds 96 hours, the food materials are easy to breed bacteria and deteriorate. When the setting temperature is below 0 ℃, crystals are arranged on the surface of the formed flour cake, the whole flour cake is hard, the water temperature in the cooking furnace is quickly reduced due to the existence of the ice crystals during secondary cooking, the cooking time of the flour cake is prolonged, and finally, the prepared flour is soft and soft in taste and is easy to break. When the setting temperature is 3 ℃, the set flour cake is soft, the setting stability is poor, the flour cake is easy to disperse, and the operation is difficult. Therefore, the setting temperature needs to be controlled to be 0-2 ℃.

The above description is only an example of the present application and is not intended to limit the scope of the present application, and all modifications of equivalent structures and equivalent processes, which are made by the contents of the specification and the drawings, or which are directly or indirectly applied to other related technical fields, are included in the scope of the present application.

Claims

1. A flour pretreatment method, comprising:

2. The method for pretreating flour according to claim 1, wherein the dry powder or the dry flour is soaked for 0.8 to 1.2 hours, and the soaking water temperature is controlled to be 5 to 30 ℃.

3. The method of pre-treating flour as claimed in claim 1, wherein the pre-cooking step comprises:

4. The method of pre-treating flour as claimed in claim 1, wherein the step of setting treatment comprises:

5. The method of pre-treating flour as claimed in claim 1, wherein the step of setting treatment comprises:

6. The method of pre-treating flour according to claim 4, wherein after the setting treatment, the method further comprises:

and (4) placing the pressed powder in an environment with the temperature of 3-5 ℃ for refrigeration and preservation.

7. The method of pre-treating flour as claimed in claim 5, wherein after said setting, said method further comprises:

and (4) refrigerating and preserving the flour cakes in an environment of 2-3 ℃.

8. A method for pretreating flour as claimed in claim 1, 2, 3, 4 or 6, wherein the shaped cake is in the form of a hollow cylinder.

9. The flour pretreatment method according to claim 8, wherein the cake has a height of 60 to 65cm, an outer diameter of 75 to 80cm and an inner diameter of 14 to 16 cm.

10. A method for pretreating flour as claimed in claim 1, 2, 3, 5 or 7, wherein the shaped cake is in the form of a hollow cylinder.

11. The method of pretreating flour according to claim 10, wherein the cake has a height of 50 to 55cm, an outer diameter of 75 to 80cm, and an inner diameter of 14 to 16 cm.

12. The flour pretreatment method according to any one of claims 1 to 7, wherein the setting treatment is carried out for 12 to 96 hours.

13. The method of pre-treating powdered dough as claimed in claim 1, wherein the step of shaping comprises:

weighing the drained powder or flour and dividing into a plurality of parts;

14. A pre-cooked flour made by the method of any one of claims 1 to 13.