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New technology: Hericium noodle processing points

2015-01-23 13:41:14
1, Raw material formulation and product standard: 100 kg Strong flour , 2 kg  Hericium powder (Hericium juice 20 kg), 0.5 kg  white Poria powder,1 kg edible refined salt. Noodle with 0.8 mm thickness, 1 mm width,  20 cm length, 14% ± 0.5% water.
2, Blending and preparing: according to the formulation, Hericium powder and Poria powder are mixed with strong flour in a blender , 26% filtered saline or broiled mushroom water are added. After stirred 10 minutes, flour fully absorbs water and swells, and bond with each other to form a gluten network. Ripening prepreg has a certain extension, after kept intact at 25 ± 2 ℃ for 15 minutes, and then put on the machine for tableting.
3, Tableting, the ripening prepreg undergoes roll compacting with double roll several  
times, then dough sheet is to be formed, gluten network is distributed evenly; the dough sheets are cut into 1 mm noodles with roll machine, finally put in the shelves and dried.
4, Drying in the shade: 70% to 80% of air relative humidity, 15 ~ 20 ℃ in room temperature are necessary. Noodles are dried slowly through ventilation. It is essential to prevent high temperature, otherwise, the noodles would produce micro-crack, causing crisp. The drying time in the shade needs about 8 hours.

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