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Corn Flour Processing Technology
Home processing cornmeal strips, a wide source of raw materials, only 2 to 3 people operating, equipment investment of about 500 yuan. Processing requires the use of food cooked machine, the machine is characterized by raw materials rolling friction on their own "heat" mature, without the need for additional cooking equipment, the raw material from the mouth into the rice bucket, start, you can process a one-time mature vermicelli . The vermicelli is translucent after stewing, and it is resistant to melting and has a fine and smooth texture. 1. Ingredients of corn peeled, ground into fine powder (with the fineness of wheat flour). Each kilogram of powder surface water 30 ~ 35 kg, yeast 5 kg, sodium alginate 0.5 kg (a little melted with warm water) and mix thoroughly after mixing and spare. Modulation of yeast liquid: 2 kg of dried noodles that have been processed on the first day are soaked in clean 3 kg of water and used for 2 to 3 days. When the new machine is first processed, 2 kilograms of raw mix and 3 kilograms of water can be mixed and cooked in a pot for 2 to 3 days. 2. Processing Method After the raw materials are ready, prepare two spoons for dipping. First start the machine for 5 minutes. When the heat is generated to 50-60°C, add a small amount of raw materials to see if the noodles extruded from the flour mouth are fully mature. If it is not cooked, feed can be stopped and heating can be continued. After the vermicelli is normal, the length can be cut according to the packaging capacity or eating habits. The production can be equipped with a home electric fan or a small blower to blow the fresh noodles to prevent sticking. 3. Precautions In continuous production, if raw materials are interrupted or power failure occurs, the supply of raw materials or power supply can be resumed within half an hour, which will not affect the continued production. If there is a small amount of vermicelli that has become uncooked, foamed, or crushed, it can be blended with the raw material before being processed again in the hopper. Freshly processed vermicelli, generally should not be immediately put in outdoor drying, but not exposure, so as not to affect the appearance of curling, should be placed in a ventilated shed, dry 3 to 4 hours, then remove the outside to dry. After the processing is completed, a small amount of fresh water should be added from the hopper and discharged from the powder outlet. The residue should be washed more than 3 times in a reciprocating manner.