Production Method After noodle gelatinization, the noodles were immersed in a solution containing a hydrophilic substance and then slowly frozen and vacuum dried. In the past, the noodles were pregelatinized and subjected to frying drying, hot air drying, or rapid freeze drying. However, frying dried noodles contain oil, so the oxidation of the oil during storage will lead to product quality degradation and deterioration; noodles will shrink when the hot air dries (because the noodles performance gelatinization), the surface tissue becomes hard, noodles absorb water when rehydration The rate of decline; fast freeze-dried noodles rehydration poor (fee), in addition, rushed into the water behind the bar is fragile, not easily separated between the noodles.
Example 1 In a 100 kg medium-strength wheat flour, 40 liters of Baume degree 5 salt water was added, a dough piece was prepared by a general method, a 2.0 mm thick noodle was cut with a #10 face knife, and boiled for 12 minutes (300% yield). After washing, soaking in a 0.5% aqueous solution of the hydrophilic surfactant sucrose ester content for 2 hours, the volume of the noodles reaches 400%. It was divided into 250 g portions, slowly frozen at -30°C for 4 hours, and vacuum dried at a plate temperature of 40°C under a vacuum of 0.5 mmHg for 20 hours to become a freeze-dried noodle (crude noodles).
Rejuvenation of boiled water for 9 minutes results in a highly desirable instant frozen noodle food.
Example 2 In a 100 kg medium-strength wheat flour, 40 liters of Baume degree 5 salt water was added, a dough piece was prepared by a general method, a 2.0 mm thick noodle was cut with a #10 face knife, and boiled for 12 minutes (300% yield). After washing, put 2% of salt, 3% of the hydrophilic surfactant sucrose ester and 3% of sorbitol in an aqueous solution for 2 hours so that the volume of the noodles reaches 400%. Divided into 250 g pieces and vacuum-dried under the conditions of a plate temperature of 40°C and a vacuum of 0.1 mmHg for 20 hours, the freeze-dried noodles (crude noodles) were easily obtained.
In the freezer-dried noodles, boiled water is poured in, and after 7 minutes, it is reconstituted. The flavor is ideal.
Example 3 35 liters of alkaline water of Baume degree 5 was added to 100 kg of quasi-strength wheat flour, the dough pieces were prepared by a general method, and noodles having a thickness of 1.3 mm were cut with #20 face knives. Boil for 3 minutes (out of 250%), rinse and put in 3% propylene glycol in water for 30 minutes to make the volume reach 350%. Divided into 250 g pieces, placed at -30°C, slowly frozen for 5 hours, vacuum dried at a plate temperature of 50°C and a vacuum of 0.2 mm Hg to obtain a convenient freeze-dried noodles.
The product was flushed with water and recovered after 3 minutes. The flavor was very good.
Example 4 30 liters of water is added to 30 kilograms of alfalfa flour and 70 kilograms of quasi-strength powder. The dough pieces are prepared by a general method, and noodles having a thickness of 1.5 mm are cut with #18 face knives. Boil for 3 minutes (out of 250%), soak in water for 10 minutes in a solution of 10% salt, 0.25% sucrose grease with a hydrophilic surfactant, and 2% sugar alcohol (sorbitol) in water for 32 minutes. Divided into 250 g pieces, placed at -30°C, slowly frozen for 5 hours, and vacuum dried under the conditions of a plate temperature of 40°C and a vacuum of 0.5 mmHg to obtain a convenient freeze-dried noodles.
Water was poured into the product and it was restored after 3 minutes. The flavor was very good.
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