CN104161245A - Preparation method of nutritious noodles - Google Patents
Preparation method of nutritious noodles Download PDFInfo
- Publication number
- CN104161245A CN104161245A CN201410388940.2A CN201410388940A CN104161245A CN 104161245 A CN104161245 A CN 104161245A CN 201410388940 A CN201410388940 A CN 201410388940A CN 104161245 A CN104161245 A CN 104161245A
- Authority
- CN
- China
- Prior art keywords
- dough
- flour
- noodles
- kneading
- long
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The present invention discloses a preparation method of nutritious noodles. The preparation method mainly comprises the following steps: (1) selecting Inner Mongolia Hetao region flour without any additives and produced from pure natural raw material, directly placing the flour on a large kneading board, adding a certain amount of pure water with a temperature of 20 DEG C into the flour to make dough at an ambient temperature of 20-25 DEG C; (2) making dough purely by hand for 10-20 minutes; (3) kneading the dough back and forth purely by hand for 20-30 minutes; (4) laying the dough for 30 minutes after the completion of the kneading, and covering the dough with a special sterilized towel; (5) pressing the dough into strips being 25 cm long and 15 cm wide; (6) simultaneously rolling the dough with three rolling pins into long pieces being 45 cm wide and 0.3 cm thick, and cutting the long pieces into noodles with a width of 0.3 cm. According to the present invention, the nutritious noodles are prepared from pure natural raw materials purely by hand and the nutrition of the noodles is sufficiently ensured.
Description
Technical field
The present invention relates to a kind of method for making noodles, belong to food processing field.
Background technology
At present along with scientific and technological progress and people more and more pursue production efficiency, make noodles and all realized overall process machine operation, but the everything of machine operation is all the repeatability that has of artificial setting, can not replace manual operation time, correspondingly make the variation of strength, gimmick according to the variation of noodle production process, as knead dough link and the link of making dough.Therefore,, aspect nutrition, can't compare with the pure noodles of making by hand.
Summary of the invention
For the problems referred to above, the present invention proposes a kind of pure home built alimentary paste.
For reaching above-mentioned technical purpose, the present invention has adopted a kind of preparation method of alimentary paste, mainly comprises the following steps:
(1) select without the Inner Mongol river bend flour of any additive, pure natural raw material and be placed directly on large-scale chopping board, in the environment temperature of 20-25 DEG C, the pure water that is 20 DEG C by a certain amount of temperature is poured in flour and is carried out and face;
(2) adopt pure craft and flour 10-20 minute processed, not by any instrument;
(3) pure craft kneading dough 20-30 minute back and forth, does not use the auxiliary equipment such as oodle maker;
(4) kneading is placed about 30 minutes after completing, and on dough, covers sterilization Special purpose towel;
(5) dough is pressed into the strip of wide 25cm, long 15cm;
(6) make dough: with the large face cane of two long 1 meter of left and right, the facet cane of 40 centimetres of left and right uses simultaneously, two large face canes connect in left and right to roll to be with to be stretched, facet cane continuous levelling in centre, roll and make wide 45CM, the long dough sheet of thin and thick 0.3CM, then cuts into the square noodles of width 0.3CM.
Adopt after above-mentioned steps, the invention has the advantages that, the present invention selects fully natural green raw material, without the high-precision superfine river bend flour of Inner Mongol high-quality of any food additive, has fully ensured the nutrition of raw material; Pure craft and dough making, can give full play to face essence vigor, can not injure flour accuracy; Three face canes are rolled system, are improved as rolling long dough sheet by traditional disc sheet of rolling, and have effectively improved operation efficiency, are applicable in enormous quantities, large-scale production, can keep dough sheet width, thin and thick even simultaneously; Show that through repeatedly testing the best fineness degree of noodles is 0.3CM, when ensureing noodles precision, be more conducive to client and digest and assimilate; Roll that the noodles that make can be placed 96 hours within the scope of refrigerated storage temperature 0-6 degree and quality, mouthfeel good without any difference.
Detailed description of the invention
Detailed description of the invention is described in more detail the present invention below.
A preparation method for alimentary paste, mainly comprises the following steps:
(1) select without the Inner Mongol river bend flour of any additive, pure natural raw material and be placed directly on large-scale chopping board, in the environment temperature of 20-25 DEG C, the pure water that is 20 DEG C by a certain amount of temperature is poured in flour and is carried out and face;
(2) adopt pure craft and flour 10-20 minute processed, not by any instrument;
(3) pure craft kneading dough 20-30 minute back and forth, does not use the auxiliary equipment such as oodle maker;
(4) kneading is placed about 30 minutes after completing, and on dough, covers sterilization Special purpose towel, makes noodles keep certain humidity;
(5) adopt nip roll, the manual strip that dough is pressed into wide 25cm, long 15cm;
(6) in this link of making dough: the present invention adopts the large face cane of two long 1 meter of left and right, the facet cane of 40 centimetres of left and right uses simultaneously, specifically the mode of making dough is: two large face canes connect in left and right to roll to be with to be stretched, facet cane continuous levelling in centre, roll and make wide 45CM, the long dough sheet of thin and thick 0.3CM, then cuts into the square noodles of width 0.3CM.
Claims (1)
1. a preparation method for alimentary paste, is characterized in that, mainly comprises the following steps:
(1) select without the Inner Mongol river bend flour of any additive, pure natural raw material and be placed directly on large-scale chopping board, in the environment temperature of 20-25 DEG C, the pure water that is 20 DEG C by a certain amount of temperature is poured in flour and is carried out and face;
(2) adopt pure craft and flour 10-20 minute processed, not by any instrument;
(3) pure craft kneading dough 20-30 minute back and forth, does not use the auxiliary equipment such as oodle maker;
(4) kneading is placed about 30 minutes after completing, and on dough, covers sterilization Special purpose towel;
(5) dough is pressed into the strip of wide 25cm, long 15cm;
(6) make dough: with the large face cane of two long 1 meter of left and right, the facet cane of 40 centimetres of left and right uses simultaneously, two large face canes connect in left and right to roll to be with to be stretched, facet cane continuous levelling in centre, roll and make wide 45CM, the dough sheet of thin and thick 0.3CM, then cuts into the square long noodles of width 0.3CM.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410388940.2A CN104161245A (en) | 2014-08-11 | 2014-08-11 | Preparation method of nutritious noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410388940.2A CN104161245A (en) | 2014-08-11 | 2014-08-11 | Preparation method of nutritious noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104161245A true CN104161245A (en) | 2014-11-26 |
Family
ID=51905373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410388940.2A Pending CN104161245A (en) | 2014-08-11 | 2014-08-11 | Preparation method of nutritious noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104161245A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433245A (en) * | 2015-11-13 | 2016-03-30 | 苏果 | Handmade noodles and making method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2542063Y (en) * | 2002-05-22 | 2003-04-02 | 王青岭 | Combined rolling pin |
| CN2701266Y (en) * | 2004-03-03 | 2005-05-25 | 王青岭 | Handgrip rolling pin |
| CN101766202A (en) * | 2010-01-05 | 2010-07-07 | 成都峻峰科技开发有限公司 | High-efficiency rolling pin |
| CN101797026A (en) * | 2009-06-05 | 2010-08-11 | 李国俊 | Method for producing handmade spinach dried noodles |
| CN201563540U (en) * | 2010-01-05 | 2010-09-01 | 成都峻峰科技开发有限公司 | Row type rolling pole |
| CN102742614A (en) * | 2012-03-23 | 2012-10-24 | 杨五十二 | Nutrient flour |
| CN103637080A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Deep processing technology of manual noodles |
-
2014
- 2014-08-11 CN CN201410388940.2A patent/CN104161245A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2542063Y (en) * | 2002-05-22 | 2003-04-02 | 王青岭 | Combined rolling pin |
| CN2701266Y (en) * | 2004-03-03 | 2005-05-25 | 王青岭 | Handgrip rolling pin |
| CN101797026A (en) * | 2009-06-05 | 2010-08-11 | 李国俊 | Method for producing handmade spinach dried noodles |
| CN101766202A (en) * | 2010-01-05 | 2010-07-07 | 成都峻峰科技开发有限公司 | High-efficiency rolling pin |
| CN201563540U (en) * | 2010-01-05 | 2010-09-01 | 成都峻峰科技开发有限公司 | Row type rolling pole |
| CN102742614A (en) * | 2012-03-23 | 2012-10-24 | 杨五十二 | Nutrient flour |
| CN103637080A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Deep processing technology of manual noodles |
Non-Patent Citations (4)
| Title |
|---|
| 《贝太厨房》工作室编: "《滋味悠久》", 28 February 2010 * |
| 本书编写组: "《经典家常面食》", 31 January 2011 * |
| 林小岗: "《面点工艺》", 31 January 2008 * |
| 马素繁 主编: "《川点制作技术》", 30 April 2010 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433245A (en) * | 2015-11-13 | 2016-03-30 | 苏果 | Handmade noodles and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101392190B1 (en) | Methods of manufacturing bread using a natural sourdough starter | |
| CN105285957B (en) | Novel process for industrially producing cold noodles and special production line | |
| CN104365803A (en) | Making method for biscuits rich in sea buckthorn fruit polysaccharide | |
| KR101392189B1 (en) | Methods of manufacturing a natural sourdough starter for baking | |
| CN102028146A (en) | Bone meal nutritious fresh wet noodle and making method thereof | |
| CN103598527A (en) | Processing method of high-fiber health-care noodle | |
| CN104161245A (en) | Preparation method of nutritious noodles | |
| CN102090567A (en) | Quick-frozen steamed bread with bread flavor and making method thereof | |
| CN103919046A (en) | Method for preparing pineapple-flavor rice crust | |
| CN104719752A (en) | Yam steamed bread and preparation method thereof | |
| CN103859293A (en) | Nutritional noodle making method | |
| CN104430734A (en) | Coarse food grain biscuit and making method thereof | |
| KR20160093449A (en) | Process of preparing food comprising components from a paper mulberry | |
| CN110419553B (en) | Mashed potato baked steamed bun slice and preparation method thereof | |
| CN103907827B (en) | Preparation method for snow pear flavor crispy rice | |
| CN104161075A (en) | Fermented bread and process method thereof | |
| CN104431769A (en) | Health noodles and preparation method thereof | |
| RU2595432C1 (en) | Method for cakes production | |
| CN104012854A (en) | High-sugar frozen fermented flour food and preparation method thereof | |
| CN104839561A (en) | A preparation method of pollen noodles | |
| CN104735990A (en) | Pizza dough and method for manufacturing same | |
| CN102986780A (en) | Making method of rice bread | |
| RU2552068C1 (en) | Dough composition for panned piece bread | |
| KR101797455B1 (en) | Leek juice is added mandupi manufacturing method | |
| CN104054772B (en) | A kind of preparation method of health delicious cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141126 |