Potato-containing sliced noodle and making method thereof

Potato-containing sliced noodle and making method thereof

  • CN 104,783,071 A
  • Filed: 04/24/2015
  • Published: 07/22/2015
  • Est. Priority Date: 04/24/2015
  • Status: Active Application
First Claim
Patent Images

1. a preparation method for potato plande noodles, is characterized in that, comprises the following steps:

  • Step one, the loose dough of making, wherein, be calculated in mass percent, the raw meal making loose dough comprises potato full-powder 30 ~ 50% and wheat flour 40 ~ 60%;

    Step 2, a slaking;

    a slaking is carried out to loose dough, curing temperature is 18 ~ 30 DEG C, and the curing time is 1 ~ 3 hour;

    Step 3, a pressure surface;

    the loose dough through a slaking is prolonged and is pressed into thick the wearing of 1 ~ 3cm;

    Step 4, post cure;

    opposite band carries out post cure, curing temperature is 18 ~ 28 DEG C, and the curing time is 12 ~ 24 hours;

    Step 5, secondary pressure surface;

    prolong that to be pressed into thickness be wearing of 1 ~ 3mm by through wearing of post cure;

    Step 6, with through secondary pressure surface wear make raw noodles;

    Step 7, steam raw noodles;

    Step 8, employing hot blast and far infrared carry out drying, and far infrared wavelength is 2-25 μ

    m, and hot blast temperature is 60 ~ 80 DEG C, and drying time is 1 ~ 3h.

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