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水煮方便面技术
作者:admin 发布日期:2012-08-06 17:20:52点击:2037

水煮方便面(哨子面)简介

    哨子面起源于西周,流传于西岐(今陕西岐山县)至今已有三千年历史。其特点为:面条“薄、筋、光”,汤料“煎、稀、汪”,味道“酸、辣、香”。为老幼四季皆宜之面食佳品。

   水煮方便面(哨子面)结合传统工艺,采用现代先进技术及设备研制开发成新型面食,改善了油炸方便面残留有害因子的缺点,保留了哨子面的风味特点,口感新鲜味美,营养丰富。

   该技术采用先进的免粘连水煮面方法,使其面白洁筋光,口感滑爽,克服了传统油炸方便面筋度不够,口感差、易致癌的缺点,攻克了日美等国在该领域多年未解决的技术瓶颈问题。该技术无需添加任何化学添加剂,曾在2001香港国际专利技术博览会上荣获金牌奖。

   采用本发明生产的方便面具有以下优点:1、方便面生产工艺简单,热效率高,避免了棕榈油的投入,生产成本低;2、方便面不含油,避免了油炸方便面不筋道,不爽口等诸多缺点;3、快速干燥,方便面的复水性好、面筋值高、色泽口感优越;4、水煮面可确保淀粉糊化度达到100%;5、水煮面不添加任何化学添加剂,可保持其天然营养成分和水煮面条的风味,是纯绿色食品;6、此速食面用沸水浸泡3分钟可食用,泡8小时不断条,保持了家庭手工制做的特色。 该生产线略加调整即可生产适合不同地区口味的水煮方便面“哨子面”

Boiled noodles (Noodle with Pork) Introduction

Noodle with Pork originated in the Western Zhou Dynasty surface, spread in Xiqi (now Shaanxi Qishan County), which has three thousand years of history. Its characteristics are: noodles "thin, chewy, smooth," soup "fried, thin, Wang," taste "sour, spicy, sweet." For the young and old seasons of pasta to share.

Boiled noodles (Noodle with Pork) combined with traditional techniques, use of modern advanced technology and equipment research and development into a new type of pasta, fried instant noodles to improve the shortcomings of residual harmful factors, retains the flavor characteristics whistle face, taste fresh and delicious, nutritious.

The technology uses advanced boiling surface adhesion Free way to make Noodle with Pork eat up very chewy, smooth taste, easy to overcome the traditional fried gluten is not enough, poor taste, easy to carcinogenic shortcomings, overcome Japan and the US and other countries in the field for many years unresolved technical bottlenecks. The technology without adding any chemical additives, has won a gold medal at the 2001 Hong Kong International Patent Technology Exposition.

According to the present invention, the production of instant noodles has the following advantages: 1, instant noodles production process is simple, high thermal efficiency and avoid investment in palm oil, low production costs; 2, instant noodles without oil, avoid fried instant noodles do not chewiness, not refreshing and many other shortcomings ; 3, fast drying, good rehydration of instant noodles, gluten value, excellent color and taste; 4, boiled to the surface to ensure that the degree of gelatinization of 100%; 5, boiled surface does not add any chemical additives, to maintain its natural boiled noodles nutrients and flavor, is pure green food; 6, the instant noodles with boiling water 3 minutes edible, soak 8 hours continuously strip, keeping the family hand-made features. The production line can produce slightly adjusted for different regions of boiled noodles taste "whistle surface"

 

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