Processing technology of noodle mutton crisp

At present, the nutrition of oats has been recognized by more and more people, and oatmeal food has become one of the recognized healthy foods. Lamb has always been used as one of the tonic foods. Eating mutton often can supplement blood, promote blood circulation, enhance cold resistance, increase digestive enzymes, protect stomach wall, help digestion, and nourish kidney and impotence, especially for those with weak stomach.

Although kneading and mutton are special foods for healthy nutrition, they are also a northern food, coupled with water, soil, climate, cooking techniques and other restrictions. Their unique flavors can only form a local specialty snack. Enjoy in a range of people. However, the use of modern technology and the use of complementary principles of animals and plants, the development of the noodle mutton crisp is a convenient snack food that integrates nutrition and deliciousness, and can meet the dietary needs of consumers.

Major equipment

Meat grinder, colloid mill, dough mixer, molding machine, vacuum low temperature oil bath equipment, small cold storage, inflatable packaging machine, etc.

Process flow

Mutton â†’ minced â†’ simmered and cooked â†’ refined â†’ noodles (èŽœé¢) â†’ shape â†’ quick freezing â†’ oil bath dehydration â†’ packaging â†’ finished product.

formula

Spicy flavored noodles 100kg, mutton 5kg, chili 1kg, allspice 0.2kg, MSG 0.05kg, salt 0.5kg.

The cumin flavored noodles 100kg, mutton 5kg, cumin powder 0.7kg, refined salt 1kg, white sugar 0.5kg, flavored powder 0.2kg, allspice powder.

Garlic flavored noodles 100kg, mutton 5kg, garlic powder 1.1kg, garlic fine powder 0.2kg, onion powder 0.5kg, refined salt 1.5kg, white sugar 0.8kg.

Operation points

Select one-age goat meat or sheep meat to remove bones and meat, and bring a small amount of oil, but it can not account for 40% of the amount of mutton. The buckwheat noodles are made from high-quality buckwheat flour after baking. It is better for the 90 mesh powder, and no mildew or other odor may occur.

The minced lamb was repeatedly washed and rinsed with 2% saline, then cut into small pieces of about 0.5 kg and twisted into meat emulsion in a meat grinder.

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Refining the cooked mutton and the mutton soup at a certain temperature and grinding it into a sauce in a colloid mill. When grinding, it can pass through a 60-mesh sieve. The mutton that can't pass can be cooked for the second time and then re-grinded. The concentration is flexibly controlled according to the actual operation.

Add the mutton sauce, garlic sauce or chili sauce in the dough mixer, add the glutinous flour, start the mixer, add it while stirring, wait until the dough is evenly mixed, no grain noodles, no certain toughness, dough The temperature must be kept at around 50 Â°C.

Selection According to user requirements, the dough can be made into various shapes, such as cat ears, or the dough can be directly extruded into a desired shape on a molding machine, such as a circular shape, a long shape, a square shape, or pressed with a mold plate. In order not to stick, a certain refined edible oil can be applied to the surface.

Quickly freeze the formed dough into the stainless steel mesh plate to prevent sticking, pay attention not to be too thick, and then put it into the quick-freezing warehouse for quick freezing. The temperature is below -17 Â°C, and it can be frozen in 5 hours to 6 hours. The result of the inspection is that ice crystals are formed in the middle of the dough, which prevents the outer hard and soft, and does not freeze.

The oil bath dehydration is dehydrated by the current advanced oil bath dehydration equipment. The refined palm oil is first heated to about 120 Â° C, and then the frozen dough is placed. The amount of the amount can be properly controlled according to the size and time of the oil bath equipment, then close the door, start the vacuum pump, and put the basket into the oil when the vacuum is pumped to 06MPa~0.7MPa, until the oil surface is boiled rapidly, the temperature Decline, at this time the temperature is controlled at around 100 Â°C. After dehydration until the oil surface is stable, no bubble rises, the material basket can be raised to the oil surface, and the centrifuge is started. When the rotation speed is 280r/min~300r/min, the original vacuum degree is maintained, and the centrifugal deoiling time is adopted. About 5min~6min. After deoiling, open the deflation valve, break the vacuum, open the sealing door, take out the basket, and proceed to the next round of production.

The surface blank after cooling and dewatering has a certain degree of brittleness. Pay attention to light handling when taking materials from the basket to prevent a large amount of breakage. The environment must be ventilated and dry, and the temperature is low to prevent the product from absorbing moisture and moisture.

The package will be cooled and the finished product will be filled with nitrogen and packaged immediately after the damage is found.

Process characteristics

Although the product belongs to oil-containing foods, it is not a fried high-temperature food, such as biscuits, fritters, French fries or other puffed small foods, and its operation process has been carried out at low temperatures. Because the boiling point of the oil is 180 Â° C, the temperature of the baked biscuit is about 200 Â° C, so it will not form a substance that is harmful to human health. It is completely healthy and safe food, especially retaining the original taste and nutrients, crispy taste and special flavor. It is a rare nutritious healthy snack food suitable for different groups of people.

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