CN104824557A - Preparation process of noodles - Google Patents
Preparation process of noodles Download PDFInfo
- Publication number
- CN104824557A CN104824557A CN201510197808.8A CN201510197808A CN104824557A CN 104824557 A CN104824557 A CN 104824557A CN 201510197808 A CN201510197808 A CN 201510197808A CN 104824557 A CN104824557 A CN 104824557A
- Authority
- CN
- China
- Prior art keywords
- noodles
- dough
- flour
- preparation process
- egg
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title abstract 4
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 238000005096 rolling process Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000003513 alkali Substances 0.000 claims description 9
- 241001063191 Elops affinis Species 0.000 claims description 8
- 235000002756 Erythrina berteroana Nutrition 0.000 claims description 8
- HKPHPIREJKHECO-UHFFFAOYSA-N butachlor Chemical compound CCCCOCN(C(=O)CCl)C1=C(CC)C=CC=C1CC HKPHPIREJKHECO-UHFFFAOYSA-N 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000003786 synthesis reaction Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000012545 processing Methods 0.000 abstract 1
- 238000012958 reprocessing Methods 0.000 abstract 1
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 12
- 229910052736 halogen Inorganic materials 0.000 description 9
- 150000002367 halogens Chemical class 0.000 description 9
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000951473 Schizonepeta Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
- A21C11/106—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus using hand-operated cutting tools
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Noodles (AREA)
Abstract
The present invention discloses a preparation process of noodles. The preparation process comprises the following steps: weighing (2-8)kg of flour, (0.2-1.6)kg of eggs, (0.2-1.6)kg of table salt and (20-30)g of sodium carbonate by mass; kneading dough; leaving the dough to stand for 15-30 hours; manually rolling the dough by using a rolling pin; and finally, cutting the dough into noodles by using a big knife to finally obtain the noodles, wherein the noodles are 0.3-3mm wide. According to the preparation process disclosed by the present invention, the soft elastic characteristic of the manually rolled noodles can be ensured by virtue of reprocessing by using the rolling pin as well as sufficient standing time in addition to adoption of the big knife which is used for cutting the noodles. The taste of the noodles suitable for various brine materials is improved; the processing speed of the manually rolled noodles is accelerated; and the quality of the manually rolled noodles is guaranteed.
Description
Technical field
The present invention relates to field of food, specifically, relate to a kind of manufacture craft of noodles.
Background technology
Noodles are with a long history in China, of a great variety, very popular.In noodle production process, no matter handmade noodles or machine-processed face, and face is all produced the vital step of noodles.Handmade noodle bar because mouthfeel is soft, bullet and quite liking by people, machine-processed noodles then because mouthfeel is hard, poor flexibility and be that This is what people generally disapprove of, have impact on sale.
For handmade noodle bar, although mouthfeel is soft, bullet and quite liking by people, its working (machining) efficiency is low, and handmade noodle bar has the difference of mouthfeel after adding other halogen material, affects mouthfeel.
The present invention is directed to above-mentioned defect, make and a kind ofly can ensure handmade noodle bar mouthfeel soft bullet feature, improve the manufacture craft that noodles adapt to multiple halogen material mouthfeel, improve the noodles of handmade noodle bar process velocity.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides and a kind ofly can ensure handmade noodle bar mouthfeel soft bullet feature, improving noodles and adapt to multiple halogen material mouthfeel, improve the manufacture craft of the noodles of handmade noodle bar process velocity.
For solving the problem, the technical solution adopted in the present invention is:
A kind of manufacture craft of noodles, it is characterized in that: the alkali face taking (2-8) kg flour, (0.2-1.6) kg egg, (0.2-1.6) kg salt, (20-30) g according to mass ratio, synthesis dough, wake up after face 15-30 hour, make dough with rolling pin is manual, finally use machete cut noodles again, noodles width 0.3-3 millimeter, finally obtained noodles.
As a kind of technical scheme of optimization, the amount that described flour, egg, salt and alkali face are taken is respectively: 5kg flour, 0.5kg egg, 0.5kg salt, 25g alkali face.
As a kind of technical scheme of optimization, long 60 centimetres of the blade of described machete, front supporting plate 10 centimetres, 15 centimetres, handle of a knife, thick 3 millimeters of cutter, the wide 14-17 centimetre of blade.
Owing to have employed technique scheme, compared with prior art, in the present invention, the content major part of flour starch in wheat flour is between 60%-75%, and wheat gluten contents on dry basis great majority are at 8%-16%, from content how much, starch is the main component of flour.Starch is the polymer of glucose in essence, and therefore starch can not only provide enough energy to the mankind, affects the function of the physical characteristic of numerous food product in addition simultaneously, and this can not ignore in the food industry.In flour, starch granules and albumen combine, and starch granules itself has the difference of shape, size, but have crystallinity, high-sequential.
The reprocessabilty of rolling pin is utilized in the present invention, and the awake face time of abundance, additional machete cut noodles, the soft bullet feature of handmade noodle bar mouthfeel can be ensured, improve noodles and adapt to multiple halogen material mouthfeel, improve handmade noodle bar process velocity energy, ensure that the quality of handmade noodle bar.
Detailed description of the invention
Embodiment:
A manufacture craft for noodles, according to mass ratio take flour, egg, salt, alkali face, the amount that described flour, egg, salt and alkali face are taken is respectively: 5kg flour, 0.5kg egg, 0.5kg salt, 25g alkali face, synthesis dough., after 24 hours, make dough with rolling pin is manual, finally use machete cut noodles again, noodles width 0.3-3 millimeter, finally obtained noodles in the face of waking up.
Long 60 centimetres of the blade of described machete, front supporting plate 10 centimetres, 15 centimetres, handle of a knife, thick 3 millimeters of cutter, the wide 14-17 centimetre of blade.
After the handmade noodle bar boiling water that above-mentioned manufacture craft is made boils, put into cold water basin, contain again in bowl, water halogen, halogen material can be egg tomato or chicken soup chicken, and then waters garlic juice, vinegar, sesame paste, sesame salt, sesame oil, green vegetables, schizonepeta, cucumber silk, shredded meat or sliced meat, seafood and so on, become the halogen charge level bar of delicious, and the halogen material added is different, although taste is different, the mouthfeel inconvenience of handmade noodle bar.
In the present invention, the content major part of flour starch in wheat flour is between 60%-75%, and wheat gluten contents on dry basis great majority are at 8%-16%, and from content how much, starch is the main component of flour.Starch is the polymer of glucose in essence, and therefore starch can not only provide enough energy to the mankind, affects the function of the physical characteristic of numerous food product in addition simultaneously, and this can not ignore in the food industry.In flour, starch granules and albumen combine, and starch granules itself has the difference of shape, size, but have crystallinity, high-sequential.
The reprocessabilty of rolling pin is utilized in the present invention, and the awake face time of abundance, additional machete cut noodles, the soft bullet feature of handmade noodle bar mouthfeel can be ensured, improve noodles and adapt to multiple halogen material mouthfeel, improve handmade noodle bar process velocity energy, ensure that the quality of handmade noodle bar.
The present invention is not limited to above-mentioned preferred forms, and anyone should learn the structure change made under enlightenment of the present invention, and every have identical or akin technical scheme with the present invention, all belongs to protection scope of the present invention.
Claims (3)
1. the manufacture craft of noodles, it is characterized in that: the alkali face taking (2-8) kg flour, (0.2-1.6) kg egg, (0.2-1.6) kg salt, (20-30) g according to mass ratio, synthesis dough, wake up after face 15-30 hour, make dough with rolling pin is manual, finally use machete cut noodles again, noodles width 0.3-3 millimeter, finally obtained handmade noodle bar.
2. the manufacture craft of noodles according to claim 1, is characterized in that: the amount that described flour, egg, salt and alkali face are taken is respectively: 5kg flour, 0.5kg egg, 0.5kg salt, 25g alkali face.
3. the manufacture craft of noodles according to claim 2, is characterized in that: long 60 centimetres of the blade of described machete, front supporting plate 10 centimetres, 15 centimetres, handle of a knife, thick 3 millimeters of cutter, the wide 14-17 centimetre of blade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510197808.8A CN104824557A (en) | 2015-04-24 | 2015-04-24 | Preparation process of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510197808.8A CN104824557A (en) | 2015-04-24 | 2015-04-24 | Preparation process of noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104824557A true CN104824557A (en) | 2015-08-12 |
Family
ID=53803079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510197808.8A Pending CN104824557A (en) | 2015-04-24 | 2015-04-24 | Preparation process of noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104824557A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433245A (en) * | 2015-11-13 | 2016-03-30 | 苏果 | Handmade noodles and making method thereof |
| CN106954790A (en) * | 2017-03-23 | 2017-07-18 | 淮南宜生食品有限公司 | It is a kind of to facilitate handmade noodle preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843176A (en) * | 2006-04-29 | 2006-10-11 | 孙茂合 | Nutritious noodle |
| CN102578469A (en) * | 2012-03-01 | 2012-07-18 | 哈尔滨西面来风餐饮管理有限公司 | Recipe and production process of pulled noodles |
| CN104206990A (en) * | 2014-07-15 | 2014-12-17 | 徐宝明 | Handmade noodles, dough-kneading device for manufacturing the same and preparation method of the same |
-
2015
- 2015-04-24 CN CN201510197808.8A patent/CN104824557A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843176A (en) * | 2006-04-29 | 2006-10-11 | 孙茂合 | Nutritious noodle |
| CN102578469A (en) * | 2012-03-01 | 2012-07-18 | 哈尔滨西面来风餐饮管理有限公司 | Recipe and production process of pulled noodles |
| CN104206990A (en) * | 2014-07-15 | 2014-12-17 | 徐宝明 | Handmade noodles, dough-kneading device for manufacturing the same and preparation method of the same |
Non-Patent Citations (1)
| Title |
|---|
| 徐直正等: "《学家政服务—保姆钟点工陪护优质服务点津》", 28 February 2003, 《中原农民出版社》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433245A (en) * | 2015-11-13 | 2016-03-30 | 苏果 | Handmade noodles and making method thereof |
| CN106954790A (en) * | 2017-03-23 | 2017-07-18 | 淮南宜生食品有限公司 | It is a kind of to facilitate handmade noodle preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150812 |