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CN-121986899-A - Method for making instant rolled dough sheet

CN121986899ACN 121986899 ACN121986899 ACN 121986899ACN-121986899-A

Abstract

The invention relates to a preparation method of instant rolled dough, which comprises the steps of washing dough, precipitating slurry at 20-26 ℃ for 12-30 hours, discharging surface clear water after the slurry is precipitated in the slurry, reserving the precipitated slurry, placing the precipitated slurry at 20-24 ℃ for fermentation for 15-30 hours to obtain fermented slurry, adding 0.1% -0.3% of natural composite seasoning or natural spice into the fermented slurry, pouring the prepared slurry into a dough rolling machine, preheating the dough rolling machine at 120 ℃ and setting the curing temperature of outlet dough to be 85 ℃, thus obtaining the instant rolled dough. The method has the advantages that the mass-produced flour paste can be eaten after being simply processed, the shelf life is prolonged by inhibiting bacteria of natural components, the shelf life of the prepared flour paste at normal temperature can be up to 2 months, cold chain transportation is not needed, the cost is reduced, the finished product retains natural wheat fragrance and chewy taste, the operation is simple and convenient, the method is suitable for mass production in families and catering scenes, and the efficient conversion from flour paste to instant rolling dough sheet is realized.

Inventors

  • LI WENJING

Assignees

  • 宝鸡岐正香食品有限公司

Dates

Publication Date
20260508
Application Date
20250820
Priority Date
20250815

Claims (5)

  1. 1. The preparation method of the instant rolled dough sheet is characterized by comprising the following steps of: Step one, flour is taken for carrying out a face washing operation, and pulp obtained by face washing is poured into a pulp precipitation barrel; step two, precipitating the slurry for 12-30 hours at 20-26 ℃; Step three, discharging surface layer clarified water after the surface slurry precipitation in the slurry water for three times, and retaining the precipitated surface slurry, so that the residual water height of the surface of the precipitated surface slurry is less than or equal to 1cm; fourthly, placing the precipitated flour slurry at 20-24 ℃ for 15-30 hours to obtain fermented flour slurry; Adding 0.1-0.3% of natural compound seasonings or natural spices into the fermented flour paste, wherein the natural compound seasonings are thyme dry leaves and rosemary powder, the natural spices comprise clove flowers and cinnamon bark powder, heating 20-30% of the total flour paste to 80 ℃, slowly pouring the flour paste into the original flour paste for 3-5 times, stirring while reversing until the whole temperature is raised to 35 ℃, and transporting, storing or further processing the obtained prepared flour paste under the condition of 2-45 ℃; and step six, pouring the prepared flour paste into a flour wrapper rolling machine before eating, preheating the flour wrapper rolling machine to 110-120 ℃ and setting the curing temperature of the flour wrapper at an outlet to 80-85 ℃ to obtain the instant flour wrapper.
  2. 2. The method of claim 1, wherein in the first step, flour is poured into a flour washing machine, water accounting for 40% -50% of the flour in mass ratio is added each time, the stirring wheel of the flour washing machine is started to reversely run for 5-7 min, then slurry is poured out, and the water adding and the flour washing are repeated for 10-11 times.
  3. 3. The method according to claim 1, wherein in the fifth step, the prepared flour paste is stored by a high-barrier food-grade wide-mouth thickened plastic bag, wherein the plastic bag is made of PE or PP, has a capacity of 5-50L and has a wide-mouth diameter of 10cm.
  4. 4. The method of claim 1, wherein in step six, the dough-sheeter is a single screw dough-sheeter ripening machine, and the ripening machine is temperature controlled by external heating.
  5. 5. The method according to claim 1, wherein in the fifth step, the mass ratio of thyme dry leaves to rosemary powder in the natural composite seasoning is 1:1-2:1, and the mass ratio of clove powder to cinnamon bark powder in the natural spice is 1:3-1:2.

Description

Method for making instant rolled dough sheet Technical Field The invention relates to the technical field of food processing, in particular to a method for manufacturing instant rolled dough sheet. Background The cold noodle or rolling noodle is a traditional food in China, is rich in carbohydrate, protein and other nutritional ingredients, and is deeply favored by consumers. However, with the increasing pace of modern life, consumers are increasingly demanding "ready-to-eat" or "ready-to-eat with simple processing" convenience foods. The conventional instant dough sheet product has the technical problems that starch molecules are easy to rearrange to form crystals in the long-term storage process of the conventional instant dough sheet, so that the taste of the cold sheet is hard and crisp, and the elasticity of the cold sheet is lost. The existing instant rolling dough sheet usually contains more than 60% of water, is easy to adhere and deteriorate in the transportation process, and has high transportation cost. Some of the prior art improves the preservability by adding preservative or modifier, but can affect the natural taste of the cold noodles, and may have food safety hidden trouble. The Chinese patent publication No. CN 112205576A discloses a preparation method of cold noodles, which depends on multiple times of steaming and complex seasoning and is difficult to realize large-scale fresh transportation. Therefore, there is a need to develop a method of making instant rolling skins that is simple to process, instant, has a long shelf life, is convenient to transport, and maintains a fresh mouthfeel. Disclosure of Invention The invention aims to provide a method for manufacturing instant rolled dough, which can be used for simply processing mass-produced flour paste, has long shelf life and can keep fresh taste. Solves the problems of aging of the existing instant rolled flour skin starch, difficult preservation of flour paste, easy deterioration, inconvenient transportation and poor taste. In order to achieve the above purpose, the present invention provides the following technical solutions: the preparation method of the instant rolling dough cover comprises the following steps: Step one, flour is taken for carrying out a face washing operation, and pulp obtained by face washing is poured into a pulp precipitation barrel; step two, precipitating the slurry for 12-30 hours at 20-26 ℃; Step three, discharging surface layer clarified water after the surface slurry precipitation in the slurry water for three times, and retaining the precipitated surface slurry, so that the residual water height of the surface of the precipitated surface slurry is less than or equal to 1cm; fourthly, placing the precipitated flour slurry at 20-24 ℃ for 15-30 hours to obtain fermented flour slurry; Adding 0.1-0.3% of natural compound seasonings or natural spices into the fermented flour paste, wherein the natural compound seasonings are thyme dry leaves and rosemary powder, the natural spices comprise clove flowers and cinnamon bark powder, heating 20-30% of the total flour paste to 80 ℃, slowly pouring the flour paste into the original flour paste for 3-5 times, stirring while pouring until the whole temperature is raised to 35 ℃, and transporting, storing or further processing the obtained prepared flour paste at 2-45 ℃; and step six, pouring the prepared flour paste into a flour wrapper rolling machine before eating, preheating the flour wrapper rolling machine to 110-120 ℃ and setting the curing temperature of the flour wrapper at an outlet of 80-85 ℃ to obtain the instant flour wrapper. In the method, in the first step, flour is taken and poured into a flour washing machine, water accounting for 40% -50% of the mass ratio of the flour is added each time, a stirring wheel of the flour washing machine is started to reversely run for 5-7 min, then slurry is poured out, and water adding and washing are repeated for 10-11 times. In the method, in the fifth step, the prepared flour paste is stored by a high-barrier food-grade wide-mouth thickened plastic bag, wherein the plastic bag is made of PE or PP, the capacity is 5L-50L, and the wide-mouth diameter is 10cm. In the above method, in the sixth step, the dough-sheeter is a single screw dough-sheeter curing machine, and the curing machine adopts an external heating mode to control the temperature. In the method, in the fifth step, the mass ratio of thyme dry leaves to rosemary powder in the natural composite seasoning is 1:1-2:1, and the mass ratio of clove powder to cinnamon bark powder in the natural spice is 1:3-1:2. The beneficial effects of the invention are as follows: (1) According to the invention, the fresh flour paste is produced in batches and then is matched with the flour wrapper rolling machine for processing, the flour paste is cured by only one-time flour wrapper rolling machine without steaming, the technical effects of transporting the flour paste at no