CN1234294C - Method for producing flour noodles - Google Patents
Method for producing flour noodles Download PDFInfo
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- CN1234294C CN1234294C CNB031319033A CN03131903A CN1234294C CN 1234294 C CN1234294 C CN 1234294C CN B031319033 A CNB031319033 A CN B031319033A CN 03131903 A CN03131903 A CN 03131903A CN 1234294 C CN1234294 C CN 1234294C
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- upper thread
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- noodle
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Abstract
The present invention relates to a preparing or processing method of food or foodstuff of an obtained product which comprises cereals, particularly to a processing method of noodle lines cooked in advance, or the noodle lines capable of being cooked quickly. The present invention comprises the following steps: a raw material and a container are provided; the raw material is stirred sufficiently in the container to be regulated into dough; the dough is pulled into a thin strip shape to be cut to obtain semifinished noodle lines; a sealed steaming and heating device is provided; the semifinished noodle lines are put in an inner chamber of the steaming and heating device, and the inner chamber is sealed; a heat source is started so as to make the heating temperature of the steaming and heating device at 50 to 200 DEG C., the heating time is from 5 to 15 hours, and cooked noodle lines are obtained; a finished product is obtained by drying the cooked noodle lines. The noodle line finished product produced by the method has long shelf life, difficult pasty by long-time boiling, high toughness, strong elasticity, easy sauting, good taste, no grease, edible health, low noodle line breaking rate, easy package and transportation, beautiful appearance, sweetness, perfume and heavy flavor.
Description
Technical field
The present invention relates to a kind of the contain food of the product that cereal obtains or the preparation or the processing of foodstuff, particularly a kind of par-boiled or the ripe upper thread processing method of speed.
Background technology
Traditional upper thread preparation method is generally raw material (being generally flour, water, salt and other auxiliary material) hybrid modulation agglomerating, manually draws or make-up machine is drawn into fine strip shape again, cut off, sterilization, last drying smoke and finished product.
Or with the upper thread after the moulding through fried and finished product.
As everyone knows, contain a large amount of starch in the flour, and during the coexistence of starch and water, being heated can produce the gelatinization effect and the viscosity of flour is increased, and the external form of traditional upper thread requires carefully as far as possible, thereby damage starch increases, easily stickness.
Above-mentioned two kinds of processing methods cause following weak point because of the defective of technical process: process gelatinization reaction of starch in the flour in the traditional diamond-making technique, but being reacted remaining, this gelatinization when product is cooked, carries out, thereby the upper thread made of conventional method is easily stuck with paste when cooking, soup is muddy, outward appearance and poor toughness, time-consuming, need when stir-frying and eating through fried operation, very inconvenient, and owing to the finished product shelf-life after easily stickness causes processing is short, sense organ is poor; Though and fried profile line has through the fried and gelatinization of high temperature, but because of by fried have easily crisp, strip-breaking rate is high, be difficult for the shortcoming of keeping transportation, and influence eater's health because of fat content height (about 20%), it is oxidized and become sour to be prone to grease simultaneously, shortens the shelf-life.
Summary of the invention
The objective of the invention is to overcome weak point of the prior art, and a kind of long shelf-life, cook difficult paste, good toughness, not grease-contained upper thread processing method for a long time are provided.
Purpose of the present invention can realize through following scheme.
The upper thread processing method, its main points are, comprise the steps:
1, provide flour, water, salt, a kind of container,
2, in container, fully stir raw material and be modulated into dough,
3, dough is drawn into fine strip shape and cut-out and gets the semi-finished product upper thread,
4, provide a kind of boiling heater that can seal,
5, the semi-finished product upper thread is sent in the inner chamber of boiling heater, is sealed this inner chamber,
6, starting thermal source, the heating-up temperature that makes the boiling heater is 50～200 ℃, gets the upper thread of slaking 5～15 hours heat time heating times,
7, with the upper thread of slaking dry and finished product.
Why adopt such operation to make description below to the present invention below:
Component in the raw material of the present invention is for to make the required raw material of upper thread in the art, and the component in these raw material should contain flour, water, salt at least, can also add other auxiliary material according to actual needs certainly.Container then is the equipment that food service industry is used for the splendid attire raw material, if suitability for industrialized production even can be a kind of accumulator tank of transferring the powder machine.
Because the requirement of the external form of traditional upper thread is thin as far as possible, thereby need manual drawing of dough or make-up machine are drawn into fine strip shape, press the length of actual needs then and cut off.
(the boiling heating is exactly to utilize the effect of vapours to make starch be heated gelatinization and protein denaturation to adopt the mode of high cooking heating then on the basis of traditional handicraft, upper thread is ripe by changing) the semi-finished product upper thread is carried out slaking, this technical process need adopt has salable cavity to deposit the boiling heater of upper thread, to guarantee that the pressure when heating can acquire a certain degree, also avoid making because of the influence of extraneous factor in the heating process internal temperature of heater to change the quality that influences finished product too greatly simultaneously.This heater can be a kind of machine for steaming; the combination of a kind of steamer and seal box; or even other luminous energy, microwave heating equipment, as long as the purpose that provides vapours to be used to heat can be provided for they, thereby protection scope of the present invention is not subjected to the restriction of these two kinds of heaters.
The gelatinization effect of the above-mentioned starch of mentioning is meant when starch and water coexistence, the back moisture that is heated infiltrates granule interior, starch is expanded to be increased nearly a hundred times, particle breaks and the generation viscosity that combines with other particles gradually, thereby make the viscosity increased of material, if gelatinization is carried out in the aqueous solution, then viscosity is stronger.Therefore if carry out when this gelatinization effect put off until the eater and cook, because the situation sticky, that soup is muddy obviously appears in cooking operation person's specialty inadequately easily.Therefore the process conditions of this method proposition heating upper thread on the basis of test are that heating-up temperature is 50～200 ℃, 5～15 hours heat time heating times, this be because: starch begins the gelatinization of expanding more than 50 ℃, because heating-up temperature is directly proportional with gelatinization degree, thereby heating-up temperature is 50～200 ℃ and can guarantees fully carrying out of gelatinization; And also be directly proportional with gelatinization degree heat time heating time, and heat time heating time is long more, and starch burn degree is thorough more, and be to promote fully carrying out of gelatinization in 5～15 hours equally heat time heating time.And the temperature of heating is high more, and then Jia Re time is short more; The temperature of heating is low more, and then Jia Re time is long more.Certainly, heat time heating time is also relevant with the thickness that is heated upper thread with heating-up temperature, and the thickness of upper thread is thick more, then heat time heating time long more, heating-up temperature is high more, could make upper thread well-done like this, thus fully gelatinization.
Last be difficult for preserving, need dry to remove moisture because the upper thread water content that adds behind the thermal maturation is higher.Drying can adopt natural airing, also can provide the conventional drying equipment that uses of a kind of food service industry that it is dried.
The present invention long-time damp and hotly adds the mode of thermal maturation and has following effect because adopt: the gelatinization reaction is carried out ahead of time, thereby the quality of finished product upper thread improves, cooking for a long time is difficult for sticking with paste, good toughness, and the muscle degree is strong, stir-fries and eats conveniently, and mouthfeel is good; Its two, boiling and upper thread do not contain grease, edible healthy, becoming sour of grease can not appear, storage life has extended, and is difficult for going mouldy; Its three, for a long time boiling makes upper thread fully well-done, its color and luster also by primary colors through the yellowish original anti-outward appearance of seeing that has fried upper thread until becoming peony.
Make the protein denaturation in the flour simultaneously because of Steam Heating, the strength-enhanced of upper thread, toughness has increased, unlike traditional handicraft make or fried and upper thread easily broken, thereby reduced strip-breaking rate, packing, storage and transportation are all very convenient, and this is the present invention's one unexpected technique effect.
Carbohydrate also makes the abundant volatilization of its aroma-producing substance because of abundant slaking, thereby finished product has dense fragrant and sweetly, and this is another unexpected technique effect of the present invention.
Moreover, convention desires to make the starch gelatinization in the flour, only need very short heat time heating time (even only needing get final product several seconds), and the present invention breaks through routine and the semi-finished product upper thread is carried out the steam high temperature heating of ultra-long time, thereby make the finished product upper thread have the fine quality of fried upper thread---easily stir-fry and eat, good toughness, muscle degree are strong, need not sterilizing, thereby this is a kind of invention that overcomes technology prejudice.
Purpose of the present invention can also realize through following scheme.
The heating-up temperature of semi-finished product upper thread in the boiling heater is 60～170 ℃.
During slaking, starch is since 50～60 ℃ of i.e. gelatinizations, and if satisfy too high heating-up temperature for a long time, obviously to increase energy consumption, and test for a long time through the inventor: when the temperature in the heater is made as 60～170 ℃, the quality of upper thread finished product is better, and cost is also lower, and being 60～120 ℃ with the heating-up temperature of boiling heater is the best.
The present invention also is
6～12 hours heat time heating times in steam heater of semi-finished product upper thread.
Heat time heating time is long more, and starch burn degree is high more, and toughness is good more, and the muscle degree is strong more, and the quality of finished product is good more, but the time is long more, and fuel consumption is big more, the cost height.Simultaneously, if heating-up temperature enough height just itself also need not oversize heat time heating time, then upper thread can reach cost performance preferably 6～12 hours heat time heating times in heater, is the best with 10 hours heat time heating times in heater of upper thread wherein.
The present invention further also is
The water content of semi-finished product upper thread is 5%～40%.
The present invention adopts steam to carry out the gas steaming, its objective is to make upper thread under the effect of water, heat and time, absorbs moisture, and makes the abundant gelatinization of starch, protein denaturation (being that upper thread is cooked).Because the water content of semi-finished product upper thread is directly proportional with starch burn degree, thereby enough moisture is provided is that starch is necessary, these moisture are not only the water content of dough itself, the moisture that also has steam to provide, thereby the water content that adopts the semi-finished product upper thread is 5%～40% can quicken the gelatinization of starch, improves the quality of finished product.
And the best water content that is chosen as the semi-finished product upper thread is 25%～30%.
In sum, the present invention has following advantage compared to prior art: the finished product long shelf-life, and cooking for a long time is difficult for sticking with paste, good toughness, the muscle degree is strong, easily stir-fry and eat, mouthfeel is good, does not contain grease, and is edible healthy, the upper thread strip-breaking rate is low, is easy to packed and transported, and anti-seeing attractive in appearance is fragrant and sweet strong.
Description of drawings
Fig. 1 is the structural representation of the heater of embodiment 1, embodiment 2.
Fig. 2 is that the cuing open of heater of embodiment 3, most preferred embodiment shown structural representation.
The specific embodiment
Below in conjunction with embodiment the present invention is described in more detail.
Embodiment 1:
The upper thread processing method comprises the steps:
1, provide a kind of raw material, wherein flour 75%, water 20%, salt 5%; A kind of agitator.
2, in agitator, fully stir raw material and be modulated into dough.
3, dough is drawn into fine strip shape with make-up machine and cuts off by Len req, be bundled into pencil and semi-finished product upper thread and tentatively drying, its moisture content is 5%.
4, seal box that can seal 1 and steamer 2 (see figure 1)s that provide a kind of bottom to have passage 11 are fixed with the extension pole 13 of vermicelli line in the seal box 1, seal box 1 is placed on the steamer 2.
5, semi-finished product upper thread 4 is sent in the seal box 1 hung up properly sealed container door 12.
6, add entry in steamer 2, heating steamer 2 on fire rises between 50～100 ℃ the heating-up temperature of seal box 1, gets the upper thread of slaking after 15 hours heat time heating times.
7, from seal box 1, take out the upper thread of slaking.
8, the upper thread with slaking gets finished product with the drying machine forced air drying.
It is same as the prior art that present embodiment is not stated part.
Embodiment 2:
The upper thread processing method comprises the steps:
Flour 50% in the raw material, water 45%, and salt 5%, and the moisture content of semi-finished product upper thread is 40%.
The heating-up temperature of seal box is 120～200 ℃, 5 hours heat time heating times.
All the other processing steps of present embodiment are identical with embodiment 1.
Embodiment 3:
The upper thread processing method comprises the steps:
1, provide a kind of raw material, wherein flour 65%, water 30%, salt 5%; A kind of agitator.
2, in agitator, fully stir raw material and be modulated into dough.
3, be drawn into fine strip shape and cut off dough is manual by Len req, be bundled into pencil and semi-finished product upper thread and tentatively drying, its moisture content is 25%.
4, provide a kind of machine for steaming that can seal 3, it comprises steam box 31, and the sidewall of steam box 31 has vapours import 32, has hopper 33 at the bottom of the case of steam box 31, and the sidewall of steam box 31 also is fixed with the extension pole 34 of vermicelli line, and while steam box 31 has chamber door and can seal.(sketch is seen Fig. 2)
5, semi-finished product upper thread 4 is sent in the inner chamber of machine for steaming 3, and on extension pole 34, hung up properly sealed container door.
6, the waters surface in the machine for steaming 3 feed superheated steam (this superheated steam provide with prior art with), making machine for steaming 3 be warming up to heating-up temperature is 60～170 ℃, after 12 hours heat time heating times the upper thread of slaking.
7, from machine for steaming 3, take out the upper thread of slaking.
8, with natural the drying of upper thread of slaking and finished product.
It is same as the prior art that present embodiment is not stated part.
Most preferred embodiment:
The upper thread processing method comprises the steps:
Flour 60% in the raw material, water 35%, and salt 5%, and the moisture content of semi-finished product upper thread is 30%.
The heating-up temperature of machine for steaming is 60～120 ℃, 10 hours heat time heating times.
All the other processing steps of present embodiment are identical with embodiment 3.
Claims (7)
1, the upper thread processing method is characterized in that, comprises the steps:
(1) provide a kind of flour, water and salt, a kind of container,
(2) in container, fully stir raw material and be modulated into dough,
(3) dough is drawn into fine strip shape and cut-out and gets the semi-finished product upper thread,
(4) provide a kind of boiling heater that can seal,
(5) the semi-finished product upper thread is sent in the inner chamber of boiling heater, is sealed this inner chamber,
(6) starting thermal source, the heating-up temperature that makes the boiling heater is 50～200 ℃, gets the upper thread of slaking 5～15 hours heat time heating times,
(7) with the upper thread of slaking dry and finished product.
2, upper thread processing method according to claim 1 is characterized in that, the heating-up temperature in the heater is 60～170 ℃.
3, upper thread processing method according to claim 2 is characterized in that, the heating-up temperature in the heater is 60～120 ℃.
4, upper thread processing method according to claim 1 is characterized in that, be 6～12 hours the heat time heating time in the heater.
5, upper thread processing method according to claim 4 is characterized in that, be 10 hours the heat time heating time in the heater.
6, upper thread processing method according to claim 1 is characterized in that, the water content of semi-finished product upper thread is 5%～40%.
7, upper thread processing method according to claim 6 is characterized in that, the water content of semi-finished product upper thread is 25%～30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031319033A CN1234294C (en) | 2003-06-13 | 2003-06-13 | Method for producing flour noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031319033A CN1234294C (en) | 2003-06-13 | 2003-06-13 | Method for producing flour noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1537449A CN1537449A (en) | 2004-10-20 |
| CN1234294C true CN1234294C (en) | 2006-01-04 |
Family
ID=34322971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031319033A Expired - Fee Related CN1234294C (en) | 2003-06-13 | 2003-06-13 | Method for producing flour noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1234294C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077145B (en) * | 2006-05-23 | 2010-04-14 | 周清义 | Processing method of extra fine noodles and its processing equipment |
| CN103284066A (en) * | 2013-05-17 | 2013-09-11 | 厦门兴盛食品有限公司 | Linear noodle production process and noodle production equipment |
| CN108936289A (en) * | 2018-07-04 | 2018-12-07 | 莆田市优久食品有限公司 | Facilitate upper thread and preparation method thereof |
| CN108936288A (en) * | 2018-07-04 | 2018-12-07 | 莆田市优久食品有限公司 | Ripe upper thread and preparation method thereof |
-
2003
- 2003-06-13 CN CNB031319033A patent/CN1234294C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1537449A (en) | 2004-10-20 |
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| C06 | Publication | ||
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060104 Termination date: 20130613 |