CN110150560A - A kind of vermicelli production method and vermicelli - Google Patents
A kind of vermicelli production method and vermicelli Download PDFInfo
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- CN110150560A CN110150560A CN201810142625.XA CN201810142625A CN110150560A CN 110150560 A CN110150560 A CN 110150560A CN 201810142625 A CN201810142625 A CN 201810142625A CN 110150560 A CN110150560 A CN 110150560A
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- vermicelli
- face
- production method
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention belongs to food processing technology fields, specifically disclose a kind of vermicelli production method comprising the steps of: and face；It squeezes dough sheet: under default operating pressure and preset temperature, squeezing and good face forms the dough sheet of preset thickness, and cure dough sheet；Slitting molding: the dough sheet is cut and is shaped to the semi-finished product of default form；Drying: the semi-finished product of default form are dried to form vermicelli finished product.The invention also discloses a kind of vermicelli produced using above-mentioned vermicelli production method, make the vermicelli produced be not required to eat by cooking, make the convenient and quick of vermicelli, and meet the needs of healthy diet.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of vermicelli production method and vermicelli.
Background technique
Vermicelli because its is in good taste, convenient, price is low and easily stored, be always the favorite main wheaten food of people it
One.
In the prior art, the production procedure of vermicelli generally comprise with face, calendering, at item, restocking, drying, undercarriage, section and
8 procedures are packed, noodle press is generallyd use, so that dough is pressed into face band by multiple tracks pressure roller, utilizes low temperature or medium temperature after slitting
The moisturizing long period dries, or is squeezed into item with extruder under high pressure and dries again through medium temperature or high temperature.
Dough sheet is formed due to using to roll in the production of existing vermicelli, causes vermicelli mouthfeel half-cooked, rehydration performance is poor, so
It could be eaten after having to pass through cooking in 3-10 minutes.Therefore, vermicelli generally can only cook the ground of condition just now having open fire
Can be edible, the edible place of vermicelli is limited, inconvenience is eaten；And brew time is long, does not meet the rhythm of life of modern, shadow
Ring efficiency.
Although existing instant noodles can not be cooked, direct boiled water is brewed edible, since instant noodles are by cutting
The noodles that silk comes out carry out boiling, frying, so that its shape fixes and cures to achieve the purpose that exempt to boil, though thus instant noodles side
Just it eats, but higher containing oil quantity, does not meet pursuit of the modern to healthy diet, and its mouthfeel lacks all strength of vermicelli
Road, it is difficult to which providing vermicelli institute can the enjoyment of bring mouthfeel.
Summary of the invention
The present invention provides a kind of vermicelli production methods, cure vermicelli, it is only necessary to which hot water is brewed, and it can be served, eats strong
Health, convenience and quick, edible conditions are unrestricted.
To achieve the above object, the present invention adopts the following technical solutions:
A kind of vermicelli production method comprising the steps of:
The face and；
Squeeze dough sheet: under default operating pressure and preset temperature, extruding makes and good face forms the dough sheet of preset thickness,
And cure dough sheet；
Slitting molding: the dough sheet is cut and is shaped to the semi-finished product of default form；
Drying: the semi-finished product of default form are dried to form vermicelli finished product.
Preferably, the default operating pressure is 5KG/Cm2-6Kg/Cm2, the preset temperature is 100 DEG C -400 DEG C, institute
Stating preset thickness is 0.2mm-3mm, and the preset temperature increases with the increase of the preset thickness value.
Preferably, described and face includes the following process:
Pan feeding: it is sprayed into dough mixing machine after flour, water and salt are atomized respectively；
Mixing: the flour, the water and the salt are uniformly mixed；
It appears: and good face is exported from dough mixing machine.
Preferably, the face exported in the dough mixing machine is face wadding.
Preferably, the temperature of the face wadding is 10 DEG C -20 DEG C.
Preferably, the pan feeding, the mixing and synchronous carry out of appearing.
Preferably, it is squeezed using screw extruder and good face forms dough sheet, the screw extruder is exported close to dough sheet
Position be provided with high-temperature region, the temperature of the high-temperature region is the preset temperature, the dough sheet by the high-temperature region and by
Curing.
Preferably, the default form is vertical bar shaped, box-shaped or patty.
The present invention also provides a kind of vermicelli, keep the edible health of vermicelli quick.To achieve the above object, the present invention uses
Following technical proposals:
A kind of vermicelli are made of above-mentioned vermicelli production method.
Preferably, the vermicelli finished product is square shaped, and the area of section of the box-shaped vermicelli is 10cm × 10cm-20cm
×20cm；
Or, the vermicelli finished product is in patty, the diameter of the patty vermicelli is 10cm-25cm；
Or, the vermicelli finished product is in vertical bar shaped, the length of the vertical bar shaped vermicelli is 10cm-24cm.
The invention has the benefit that
Vermicelli production method provided by the invention and vermicelli, squeeze to form dough sheet by using high temperature and pressure, are being squeezed into
Dough sheet is cured simultaneously during type, without curing steps such as special fried or boilings in production process, can be prepared by curing
Vermicelli, so that vermicelli after molding be made not need to cook, with boiled water bubble, it can be served within upper 3-5 minutes, healthy, convenient, fast, and
The limitation for reducing edible place meets the allegro life style of modern's health.
Detailed description of the invention
Fig. 1 is the flow chart of vermicelli production method provided in an embodiment of the present invention.
Specific embodiment
The present invention is described in further detail with reference to the accompanying drawings and examples.It is understood that this place is retouched
The specific embodiment stated is used only for explaining the present invention rather than limiting the invention.It also should be noted that in order to just
Only the parts related to the present invention are shown in description, attached drawing rather than entire infrastructure.
Fig. 1 is the flow chart of vermicelli production method provided in an embodiment of the present invention, can be used for producing and exempts to boil vermicelli, changes
Realization has the shortcomings that the edible trouble of vermicelli, edible place limitation and brew time are long.As shown in Figure 1, extension provided in this embodiment
Face production method includes the following steps:
Step 1: and face --- flour, drinkable water and refined salt are uniformly mixed with certain proportion；
It in existing producing technology for fine dried noodles, is generally produced automatically using mechanization, by the flour of constant weight and corresponding proportion
Drinkable water and refined salt be put into dough mixing machine and be stirred, the dough after making stirring is in subsequent production technique.Due to stirring
Limited time, flour He Shui and salt possibly can not be sufficiently stirred, and so as to will lead to, there are flour particle, shadows in dough
Ring the molding and mouthfeel of noodles.And due to be with face process it is interim, i.e., according to the capacity ratio constant weight of dough mixing machine
Flour, water and salt are simultaneously mixed, and are not had new raw material in mixed process and are added, complete in primary and face and take out dough
Afterwards, it just can be carried out filling again, carry out next time and face.Therefore, this kind of interim waiting that machine is increased with face process
Time, the serialization for being unfavorable for production carry out.
In the present embodiment, before by flour and water investment dough mixing machine, flour, water and salt is atomized respectively, made
Flour, water and salt after atomization etc. are sprayed into dough mixing machine and are sufficiently mixed and face.Due to particle after the atomization such as flour, water and salt
It is smaller, and each component is distributed more uniformly in dough mixing machine, is easy to be sufficiently mixed flour He Shui and salt etc. rapidly, be improved
With the efficiency in face and with the quality in face, to be conducive to the molding of vermicelli and improve the mouthfeel of vermicelli.
And in the present embodiment and face process is carried out continuously, i.e., dough mixing machine is exported there are feed(raw material)inlet and with face, filling
With the process appeared while carrying out.When flour and water etc. spray into dough mixing machine from feed(raw material)inlet according to a certain ratio, in dough mixing machine
It has mixed sufficient face to appear from face, to ensure that the continuity with face process, has been conducive to raising vermicelli and produced
The continuity of journey.And since at certain moment, the amount for spraying into the flour and water etc. in dough mixing machine is few, and can mix rapidly, because
And the face mixed is in face wadding form, and unconventional dough form, be conducive to the extrusion forming of subsequent dough sheet.
In this example, the proportion of flour and water are as follows: the water of 30-33 weight point is added in the flour of 100 weight point.Flour and
The ratio of water can carry out subtle adjusting according to the type of flour.
The temperature with the face wadding of face outlet output is 10 DEG C -20 DEG C in the present embodiment.
Step 2: squeezing dough sheet --- spiral high temperature extrusion forms curing dough sheet；
The prior art generallys use multiple tracks pressure roller and is rolled repeatedly to dough, to form dough sheet, which is easy to lead
It causes vermicelli half-cooked, influences mouthfeel, the vermicelli produced could be eaten after having to pass through cooking in 3-10 minutes.
In the present embodiment, use screw extruder under high temperature and high pressure environment to dough mixing machine and good face squeezed with
Form dough sheet.Due to being in face wadding form, itself thinner thickness, in the screw rod of screw extruder with good face from dough mixing machine
Under high-pressure extrusion effect, it can more be easily formed relatively thin dough sheet.And the screw rod rear portion of screw extruder (is squeezed close to spiral
The outlet end of press) there are high-temperature region, the width of high-temperature region is about 20cm, when dough sheet is by high-temperature region, in high-pressure extrusion and
Under the action of instantaneous high-temperature, the dough sheet of extrusion forming is cured, so that the vermicelli produced exempt to boil, it can be served, only needs to be added
It can be served after boiled water is 3-5 minutes brewed, and brewed effect is as cooking effect.
In the present embodiment, the temperature in extrusion process high temperature area is 100 DEG C -400 DEG C, and the operating pressure of screw extruding is
5KG/Cm2-6Kg/Cm2, the dough sheet of extrusion forming with a thickness of 0.2-3mm.And with the increase of sheet thickness, required temperature
Degree also increases: such as when dough sheet is with a thickness of 0.2mm, the temperature of high-temperature region is 100 DEG C or so；It is high when dough sheet is with a thickness of 0.5mm
The temperature of warm area is 130 DEG C or so；When dough sheet is with a thickness of 1mm, the temperature of high-temperature region is 170 DEG C；When dough sheet is with a thickness of 1.5mm
When, high-temperature region temperature is 200 DEG C or so；When dough sheet is with a thickness of 2mm, the temperature of high-temperature region is 220 DEG C or so；Work as sheet thickness
When for 3mm, the temperature of high-temperature region is 350 DEG C or so.
Since the increase of sheet thickness will lead to the increase of high-temperature region temperature, while it will lead to the reduction of extruding efficiency.Cause
This, in the present embodiment, the preferred thickness range of dough sheet is 0.2mm-1.5mm, and the temperature range of high-temperature region is 100 DEG C -220
℃。
Step 3: slitting molding --- dough sheet cuts and is shaped to the semi-finished product of default form；
The dough sheet formed from plodder enters in Noodle forming machine, the molding of the noodles of form needed for carrying out.
In actual operation, it needs to formulate corresponding molding die according to molding noodles form is wanted.
Before specifically form to vermicelli, need to cut into dough sheet the slitting of required width, slitting can be square
Shape slitting or circle are cut, and the vermicelli semi-finished product of different shape are made after slitting according to specific shaping dies.
In the present embodiment, the width of slitting is 2-16mm, and specific width can according to need molding vermicelli form tool
Body selection, or the default of slitting thickness is carried out according to scheduled thickness.When being cut, can manually adjust to be cut
Thickness, if can also be adjusted according to dry model preset in control system.
In the present embodiment, default form can be conventional vertical bar shaped, or box-shaped or patty, wherein side
The areal extent of block shape vermicelli semi-finished product is 10cm × 10cm-20cm × 20cm, and the diameter range of patty vermicelli semi-finished product is
10cm-20cm。
Step 4: drying --- the semi-finished product of default form are dried to form vermicelli finished product
Vermicelli semi-finished product after molding are dried to vermicelli finished product of the noodles moisture between 12%-14.5%.
For vertical bar shaped vermicelli semi-finished product, using the method for hanging drying, it may be assumed that hang over vertical bar type after molding on hanging rod
Or on volume after be sent into drying chamber, dried up through hot-air, fixed drying can be used, can also be using mobile drying.
For box-shaped or patty vermicelli semi-finished product, dried using mesh-belt type drier.
Step 5: packaging sizing.
Vermicelli after molding are carried out by packaging sizing using automatic packaging machine.
Vertical bar type vermicelli are packed after being cut off since the vermicelli finished product length of drying is longer, are cut off
The length range of vertical bar type vermicelli afterwards are as follows: 10-24cm.
It, can be with due to having had specific shape and size in forming process for box-shaped or patty vermicelli
Directly carry out packaging sizing.
Vermicelli production method provided in an embodiment of the present invention, mixes automatically by using atomizing flour and water, can make
Flour and water mixing are more uniform, improve quality and efficiency with face, and are in the cotton-shaped state in face from dough mixing machine and good face, are conducive to
The extrusion forming of dough sheet；By using filling it is synchronous with appearing carry out, can make with face process continuous, improve vermicelli production
Continuity；It squeezes to form dough sheet by using screw at high temp, cures dough sheet during extrusion forming, thus after making molding
Vermicelli do not need to cook and, with boiled water bubble, it can be served within upper 3-5 minutes, healthy, convenient, fast, and reduces edible place
Limitation, meet the allegro life style of modern's health；By the way that vermicelli are molded into vertical bar shape, square block or round pie,
And the product of different-thickness and width can be molded, enrich the kind of existing vermicelli.
Note that the above is only a better embodiment of the present invention and the applied technical principle.It will be appreciated by those skilled in the art that
The invention is not limited to the specific embodiments described herein, be able to carry out for a person skilled in the art it is various it is apparent variation,
It readjusts and substitutes without departing from protection scope of the present invention.Therefore, although being carried out by above embodiments to the present invention
It is described in further detail, but the present invention is not limited to the above embodiments only, without departing from the inventive concept, also
It may include more other equivalent embodiments, and the scope of the invention is determined by the scope of the appended claims.
Claims (10)
1. a kind of vermicelli production method, which is characterized in that comprise the steps of:
The face and；
It squeezes dough sheet: under default operating pressure and preset temperature, squeezing and good face forms the dough sheet of preset thickness, and make face
Piece curing；
Slitting molding: the dough sheet is cut and is shaped to the semi-finished product of default form；
Drying: the semi-finished product of default form are dried to form vermicelli finished product.
2. vermicelli production method according to claim 1, which is characterized in that the default operating pressure is 5KG/Cm2-
6Kg/Cm2, the preset temperature is 100 DEG C -400 DEG C, and the preset thickness is 0.2mm-3mm, and the preset temperature is with described
The increase of preset thickness value and increase.
3. vermicelli production method according to claim 1, which is characterized in that described and face includes the following process:
Pan feeding: it is sprayed into dough mixing machine after flour, water and salt are atomized respectively；
Mixing: the flour, the water and the salt are uniformly mixed；
It appears: and good face is exported from the dough mixing machine.
4. vermicelli production method according to claim 3, which is characterized in that the face exported in the dough mixing machine is face wadding.
5. vermicelli production method according to claim 4, which is characterized in that the temperature of the face wadding is 10 DEG C -20 DEG C.
6. vermicelli production method according to claim 3, which is characterized in that the pan feeding, the mixing and described appear
It is synchronous to carry out.
7. vermicelli production method according to claim 1, which is characterized in that using screw extruder extruding and good face shape
At dough sheet, the screw extruder is provided with high-temperature region close to the position that dough sheet exports, and the temperature of the high-temperature region is described pre-
If temperature, the dough sheet is ripened by the high-temperature region.
8. vermicelli production method according to claim 1, which is characterized in that the default form is vertical bar shaped, box-shaped
Or patty.
9. a kind of vermicelli, which is characterized in that be made of the described in any item vermicelli production methods of claim 1-8.
10. vermicelli according to claim 9, which is characterized in that the vermicelli finished product is square shaped, the box-shaped vermicelli
Area of section be 10cm × 10cm-20cm × 20cm；
Or, the vermicelli finished product is in patty, the diameter of the patty vermicelli is 10cm-25cm；
Or, the vermicelli finished product is in vertical bar shaped, the length of the vertical bar shaped vermicelli is 10cm-24cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810142625.XA CN110150560A (en) | 2018-02-11 | 2018-02-11 | A kind of vermicelli production method and vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810142625.XA CN110150560A (en) | 2018-02-11 | 2018-02-11 | A kind of vermicelli production method and vermicelli |
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| CN110150560A true CN110150560A (en) | 2019-08-23 |
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| CN201810142625.XA Pending CN110150560A (en) | 2018-02-11 | 2018-02-11 | A kind of vermicelli production method and vermicelli |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4675199A (en) * | 1985-05-30 | 1987-06-23 | Nestec S.A. | Production of pasta |
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
| CN107279725A (en) * | 2017-07-27 | 2017-10-24 | 四川白家食品产业有限公司 | Convenient wide face of a kind of non-fried and preparation method thereof |
-
2018
- 2018-02-11 CN CN201810142625.XA patent/CN110150560A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4675199A (en) * | 1985-05-30 | 1987-06-23 | Nestec S.A. | Production of pasta |
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
| CN107279725A (en) * | 2017-07-27 | 2017-10-24 | 四川白家食品产业有限公司 | Convenient wide face of a kind of non-fried and preparation method thereof |
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Application publication date: 20190823 |