阅读说明：本技术 一种螺蛳粉汤料生产工艺流程 (Production process flow of snail rice noodle soup base ) 是由 王立春 于 2021-09-23 设计创作，主要内容包括：本发明公开了一种螺蛳粉汤料生产工艺流程,包括以下工艺流程：将螺蛳、禽骨或畜骨按配比放入高压熬汤锅内,将原汤通过高温泵抽到调配罐,调配后,控制程序会将原汤抽取到进料锅,将调味料倒入进料锅并搅拌,然后将含有调味料的原汤抽入调配罐,当所有调味料进入调配罐后,开启均质设备,待完成均质工序后将调味好的螺蛳粉汤料抽入存储罐,当包装车间开启设备时,存储罐的调味料将抽到瞬间灭菌设备进行灭菌后再将调味料送到包装平衡罐,从平衡罐输送到包装设备进行包装。本发明优点：减少产品污染因素品质稳定、减少添加剂的使用更健康、集中控制效率高、超高温瞬间灭菌保证产品营养成分流失大量减少、降低劳动强度。(The invention discloses a technological process for producing a soup base of snail rice noodles, which comprises the following technological processes: the method comprises the steps of putting spiral shells, poultry bones or livestock bones into a high-pressure soup cooking pot according to a ratio, pumping stock soup into a blending pot through a high-temperature pump, after blending, extracting the stock soup into a feeding pot by a control program, pouring seasonings into the feeding pot and stirring, pumping the stock soup containing the seasonings into the blending pot, after all the seasonings enter the blending pot, starting homogenizing equipment, after the homogenizing procedure is completed, pumping the seasoned spiral shell powder soup into a storage pot, when equipment is started in a packaging workshop, pumping the seasonings in the storage pot to instant sterilizing equipment for sterilization, then sending the seasonings to a packaging balance pot, and conveying the seasonings from the balance pot to packaging equipment for packaging. The invention has the advantages that: the product pollution factors are reduced, the quality is stable, the use of additives is reduced, the product is healthier, the centralized control efficiency is high, the loss of the nutrient components of the product is greatly reduced by ultrahigh-temperature instant sterilization, and the labor intensity is reduced.)

1. The production process flow of the soup of the snail rice noodles is characterized by comprising the following steps:

the method comprises the following steps: putting the snails, the poultry bones or the livestock bones into a high-pressure soup-making pot according to the proportion;

step two: starting a production process program, and preparing the seasoning at the same time;

step three: after the soup boiling link is finished, the control program can automatically release pressure and filter;

step four: pumping the stock solution to a blending tank through a high-temperature pump, and stopping pumping the stock solution to the blending tank when the flow of the blending tank reaches the required volume;

step five: the control program can extract the stock into the feeding pot, the prepared flavoring is poured into the feeding pot manually, and stirring is started;

step six: after the stirring procedure is finished, pumping the stock solution containing the seasonings into the blending tank, and if the seasonings are more, pumping the seasonings into the blending tank for several times;

step seven: after all the seasonings enter the blending tank, starting homogenizing equipment, and crushing and homogenizing the small-molecule clustered seasonings or additives;

step eight: after the homogenization process is finished, automatically pumping the seasoned soup of the snail rice noodles into a storage tank;

step nine: when equipment is opened in a packaging workshop, the seasonings in the storage tank are pumped to ultrahigh-temperature instant sterilization equipment for sterilization, the soup bases are rapidly cooled to be below 65 ℃ according to needs after the sterilization is finished, then the seasonings are sent to a packaging balance tank through a food-grade stainless steel pipeline, and the seasonings are conveyed to the packaging equipment from the balance tank for packaging.

2. The process flow for producing the soup of the spiral shell noodles as claimed in claim 1, is characterized in that: in the first step, the working pressure of the high-pressure soup cooker is 0.15Mpa-0.3Mpa, the temperature is 110 ℃ to 125 ℃, and the boiling time is 30 minutes to 60 minutes.

3. The process flow for producing the soup of the spiral shell noodles as claimed in claim 1, is characterized in that: and the stirring time in the feeding pot in the step five is 150-300 seconds.

4. The process flow for producing the soup of the spiral shell noodles as claimed in claim 1, is characterized in that: the time length of the crushing and homogenizing treatment in the step seven is 250-400 seconds.

5. The process flow for producing the soup of the spiral shell noodles as claimed in claim 1, is characterized in that: in the ninth step, the temperature of ultrahigh temperature instant sterilization is 115-135 ℃, and the sterilization time is 4-10 seconds; the cooling time after the sterilization is finished is 3 seconds to 10 seconds.

Technical Field

The invention relates to the technical field of snail rice noodles production, in particular to a technological process for producing snail rice noodle soup bases.

Background

In the production process of the snail rice noodles, the most specific method is to cook the soup of the snail rice noodles.

At present, the soup bases of a plurality of shops in the market have poor taste due to poor preparation method; more importantly, the existing soup boiling process mainly adopts a jacketed kettle, the efficiency is low, the quality is unstable, and the existing sterilization mode has serious loss of nutrient components.

Disclosure of Invention

The invention aims to solve the various problems, and provides a spiral shell rice noodle soup base production process flow which reduces product pollution factors, has stable quality and high centralized control efficiency, ensures that the loss of nutritional ingredients of products is greatly reduced by high-temperature instant sterilization, and reduces the labor intensity.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: a production process flow of a snail rice noodle soup comprises the following steps:

the method comprises the following steps: putting the snails, the poultry bones or the livestock bones into a high-pressure soup-making pot according to the proportion;

step two: starting a production process program, and preparing the seasoning at the same time;

step three: after the soup boiling link is finished, the control program can automatically release pressure and filter;

step four: pumping the stock solution to a blending tank through a high-temperature pump, and stopping pumping the stock solution to the blending tank when the flow of the blending tank reaches the required volume;

step five: the control program can extract the stock into the feeding pot, the prepared flavoring is poured into the feeding pot manually, and stirring is started;

step six: after the stirring procedure is finished, pumping the stock solution containing the seasonings into the blending tank, and if the seasonings are more, pumping the seasonings into the blending tank for several times;

step seven: after all the seasonings enter the blending tank, starting homogenizing equipment, and crushing and homogenizing the small-molecule clustered seasonings or additives;

step eight: after the homogenization process is finished, automatically pumping the seasoned soup of the snail rice noodles into a storage tank;

step nine: when equipment is opened in a packaging workshop, the seasonings in the storage tank are pumped to ultrahigh-temperature instant sterilization equipment for sterilization, the soup bases are rapidly cooled to be below 65 ℃ according to needs after the sterilization is finished, then the seasonings are sent to a packaging balance tank through a food-grade stainless steel pipeline, and the seasonings are conveyed to the packaging equipment from the balance tank for packaging.

Preferably, the working pressure of the high-pressure soup stewing pot in the step one is 0.15Mpa-0.3Mpa, the temperature is 110 ℃ -125 ℃, and the stewing time is 30 minutes-60 minutes.

Preferably, the stirring time in the feeding pot in the step five is 150 seconds to 300 seconds.

Preferably, the time length of the crushing and homogenizing treatment in the seventh step is 250 seconds to 400 seconds.

Preferably, the temperature of the ultrahigh-temperature instant sterilization in the ninth step is 115-135 ℃, and the sterilization time is 4-10 seconds; the cooling time after the sterilization is finished is 3 seconds to 10 seconds.

Compared with the prior art, the invention has the advantages that: in the manufacturing process, the snail is used as a main material, and the poultry bone (chicken bone) or the livestock bone (pig bone) is added for decoction, so that the soup stock is more thick, the food material is cheap, and the manufacturing cost is saved; the soup base of the spiral shell powder has the unique flavor of strong fragrance, fragrance but not greasy, fresh, sweet and delicious taste; the preparation of the soup base for the spiral shell rice noodles can preserve effective nutritional ingredients in raw materials, the whole set of preparation process can accurately control the feeding amount, accurately control the temperature and the time of each link, uniformly prepare the product to avoid the condition of uneven stirring of seasonings or additives, and compile different control programs according to different products, so that the efficiency is high, the accurate control is realized, the human errors are reduced, and the requirements of various cooking works are met; the product pollution factors are reduced, the quality is stable, the use of additives is reduced, the product is healthier, the centralized control efficiency is high, the high-temperature instant sterilization ensures that the loss of the nutrient components of the product is greatly reduced, and the labor intensity is reduced.

Detailed Description

The present invention will be described in further detail with reference to examples.

Example 1

A production process flow of a snail rice noodle soup comprises the following steps:

the method comprises the following steps: putting the snails, the poultry bones or the livestock bones into a high-pressure soup-making pot according to the proportion;

step two: starting a production process program, and preparing the seasoning at the same time;

step three: after the soup boiling link is finished, the control program can automatically release pressure and filter;

step four: pumping the stock solution to a blending tank through a high-temperature pump, and stopping pumping the stock solution to the blending tank when the flow of the blending tank reaches the required volume;

step five: the control program can extract the stock into the feeding pot, the prepared flavoring is poured into the feeding pot manually, and stirring is started;

step six: after the stirring procedure is finished, pumping the stock solution containing the seasonings into the blending tank, and if the seasonings are more, pumping the seasonings into the blending tank for several times;

step seven: after all the seasonings enter the blending tank, starting homogenizing equipment, and crushing and homogenizing the small-molecule clustered seasonings or additives;

step eight: after the homogenization process is finished, automatically pumping the seasoned soup of the snail rice noodles into a storage tank;

step nine: when equipment is opened in a packaging workshop, the seasonings in the storage tank are pumped to ultrahigh-temperature instant sterilization equipment for sterilization, the soup bases are rapidly cooled to be below 65 ℃ according to needs after the sterilization is finished, then the seasonings are sent to a packaging balance tank through a food-grade stainless steel pipeline, and the seasonings are conveyed to the packaging equipment from the balance tank for packaging.

In the first step, the working pressure of the high-pressure soup cooker is 0.15Mpa-0.3Mpa, the temperature is 110 ℃ to 125 ℃, and the boiling time is 30 minutes to 60 minutes.

The stirring time in the feeding pot in the step five is 150 seconds to 300 seconds.

The time length of the crushing and homogenizing treatment in the step seven is 250-400 seconds.

In the ninth step, the temperature of ultrahigh temperature instant sterilization is 115-135 ℃, and the sterilization time is 4-10 seconds; the cooling time after the sterilization is finished is 3 seconds to 10 seconds.

The invention and its embodiments have been described above, without limitation, and the examples show only a few embodiments of the invention. In summary, those skilled in the art should appreciate that embodiments and examples similar to those of the present invention are not inventive and should not be construed as limiting the scope of the present invention without departing from the spirit of the invention.