| 摘要 |
FIELD: food production process. ^ SUBSTANCE: dough kneading is carried out continuously by mixing flour and egg powder with water component. Then kneaded dough is kept on the belt conveyor for 10 minutes. Then through the distributor the dough is put to the 8-staged roll-in. Dough roll-in includes rolling of the dough on two dough sheeting rollers each of which produces on sheet of dough. Then the mentioned 2 sheets of dough are joined in one and folded in connection bellows that contain from 3 to 5 sheets of dough. The next stages of roll-in up to bringing dough thickness 0.8 to 1.2 mm are carried out. Dough is steamed for 2 minutes in 3 zone tunnel of hydrothermal steamer where the steam is fed equally from top and from the bottom in the first zone and the second and the third zones. The steam temperature is set depending on the flour parameters in the interval of 95 to 105 degrees. After steaming parboiled dough is put into the precooler. Then the sheet of dough is cut longitudinal and across, formed into bricks, that are dried, cooled and packed in food tape. The folding of dough during roll-in process gives dough homogeneous structure and equal parboiling keeps dough from breaking and improves rheological properties of dough. ^ EFFECT: longitudinal cutting after steaming provides good image of the product and helps to keep straight position of noodles. |
