CN105105003A - Making method of colored noodles - Google Patents
Making method of colored noodles Download PDFInfo
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- CN105105003A CN105105003A CN201510516511.3A CN201510516511A CN105105003A CN 105105003 A CN105105003 A CN 105105003A CN 201510516511 A CN201510516511 A CN 201510516511A CN 105105003 A CN105105003 A CN 105105003A
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Abstract
The invention discloses a making method of colored noodles. The making method comprises the following steps that water is added to flour to mix into dough, and the dough is placed for 10-15 min to rest; vegetables and fruits are obtained and squeezed into vegetable juice and fruit juice, and flour is evenly mixed with the vegetable juice and the fruit juice respectively, the mixture is rolled into slices, and therefore vegetable or fruit cakes are obtained for use; B, a dough pressing device comprises a pressing cylinder, a pressing head, a sieve plate and a pressing rod, the sieve plate is detachably connected with the interior of the pressing cylinder, the pressing head is located in the pressing cylinder, and the pressing rod is connected to the upper end of the pressing head; the vegetable or fruit cakes are attached to the inner wall of the pressing cylinder of the dough pressing device layer by layer; C, the dough is placed in the pressing cylinder, the dough is pressed by the pressing head and then lifted up, and the center of the dough is repeatedly pressed; D, the surfaces of the noodles obtained through pressing are sprayed with anti-sticking flour, and then the colored noodles are obtained. By the making method of the colored noodles, noodles of various colors can be made.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method of colored noodles.
Background technology
Noodles originate from China, and the making of existing more than 4,000 year eats history.Noodles be a kind of make simple, instant, nutritious, can staple food again can the health-care food of fast food.Along with the foot of social development accelerates gradually, it is burning hot gradually that the technique making vermicelli hung by noodles, and most of family selection vermicelli eat, especially in south; In addition; for children; vermicelli can be selected more; but children do not like edible vegetable usually; for this reason; usually the vermicelli with vegetables can be selected; such as coloured vermicelli, but present vermicelli are usually only containing a kind of color; or the vegetables containing multiple color; but what present after mixing is also only a kind of color, and children like motley thing usually, therefore; if using vermicelli only as the colored vermicelli of the vegetable puree containing multiple color, so surely liking of children can be subject to.And current noodles pressure setting is when making colored noodles, normally by colorful vegetable mud with in flour, be then pressed into noodles, but this kind of mode of operation make cannot present multiple color on noodles simultaneously.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method manufacturing the colored noodles of multiple colour.
In order to solve the problems of the technologies described above, the invention provides following technical scheme: the preparation method of colored noodles, its operating procedure is as follows:
A, get flour, add water into dough, place 10 ~ 15min and to wake up face; Get veterinary antibiotics to squeeze respectively as vegetable juice, fruit syrup, get flour and mix with vegetable juice, fruit syrup respectively, roll respectively as sheet, obtain vegetable biscuit or fruit cakes, for subsequent use;
B, noodle press, comprise pressure cylinder, pressure head, sieve plate and depression bar, and sieve plate is removably connected in pressure cylinder, and pressure head is positioned at pressure cylinder, and depression bar is connected to the upper end of pressure head; Vegetable biscuit or fruit cakes layering are attached at the pressure cylinder inwall of noodle press;
C, dough is positioned in pressure cylinder, mentions again with after pressure head compacting dough, press face cluster centre place repeatedly;
After the antiseized flour of noodles surface sprinkling of D, extrusion, obtain finished product.
Adopt the preparation method of the colored noodles of technical solution of the present invention, steps A, be exactly add water to stir or rub lane and make toughness in the flour of powdery with face, the dough resistance usually adopting warm water to make is better, and the modulation in warm water face is that flour is put into basin, add appropriate warm water, water temperature is generally about 20 DEG C, and too high meeting causes flour gelatinization or the obvious sex change of protein, and too low then flour expands, protein consistency, the too high or too low feature all not reaching warm water face; The color-element that vegetable juice and fruit syrup are made, natural health, by vegetable juice or fruit syrup with after flour mixing gelatinization, rolls and is made as sheet, obtain vegetable biscuit or fruit cakes, is easy to attach with on noodle press inwall.Step B, is attached at the pressure cylinder inwall of noodle press by vegetable biscuit or fruit cakes layering, pressure head is for suppressing dough, and sieve plate is used for extruded noodles, and depression bar is used for transmission of pressure.Step C, dough is positioned in pressure cylinder, because pressure cylinder inwall note has vegetable biscuit or the fruit cakes of shades of colour, therefore, the dough be positioned in pressure cylinder then first adheres to outermost vegetable biscuit or fruit cakes, with pressure head press face cluster centre place repeatedly, under the vegetable biscuit and fruit cakes that are attached at pressure cylinder inwall can glue by group successively respectively after compacting repeatedly, thus form the shades of colour be attached on dough.Step D, from sieve plate, extrusion molding goes out noodles, and compacting noodles out can be interrupted the coloured vegetable biscuit of adhesion or fruit cakes.
The preparation method of colored noodles of the present invention, because pressure cylinder inwall layering note is with vegetable biscuit or fruit cakes, and mention again after pressure head compacting dough, press face cluster centre place repeatedly, i.e. discontinuity compacting dough, thus make dough to be stained with colorful vegetable cake or fruit cakes, and then the noodles interruption squeezed out is caused to be stained with multiple color.
Further, described vegetable biscuit or the thickness of fruit cakes are 0.5mm ~ 1mm.Be convenient to be attached at pressure cylinder inwall, words later, due to vegetable biscuit or fruit cakes self gravitation, can collapse.
Further, described vegetable biscuit or fruit cakes wrap up with wafer respectively.Wafer is a kind of Edible Film.Transparent, tasteless, thickness 0.02 ~ 0.025mm, just melt in the mouth.Mixed by flour, gelatin and a small amount of lecithin, casting film-forming, oven dry forms.Existing certain toughness, can meet again and namely change into water, and healthy and safe.Give vegetable biscuit or vegetable biscuit is better shaping, be more easily attached at pressure cylinder inwall.
Further, the pressure cylinder inwall of described noodle press is provided with groove, and vegetable biscuit or fruit cakes layering are attached in groove.Be convenient to the accommodation of vegetable biscuit or fruit cakes, and when avoiding pressure cylinder to be straight tube, placement dough by vegetable biscuit or fruit cakes compacting distortion, can affect molding effect.
Further, the degree of depth of described groove is 1mm ~ 2mm.Facilitate the attaching of multilayer vegetable biscuit or fruit cakes.
Further, described vegetable biscuit is spinach cake, Potato Cake and tomato cake.Chopped spinach with ham & carrot, tomato mud and mashed potatoes nutritious, and children like green, red usually, in addition, children's major part is all liked eating potato, and therefore, the combination of three kinds of vegetables more meets the taste of children.
Further, the vegetables layer that described groove attaches from the inside to the outside is successively spinach cake, tomato cake, Potato Cake.First adhere to chopped spinach with ham & carrot, then adhere to tomato mud, finally adhere to mashed potatoes, the attaching ability of mashed potatoes is the strongest, therefore, is located at and is attached at pressure cylinder inwall place, makes overall attaching tight.
Further, the spacing frequency that described pressure head suppresses dough is repeatedly 1min.The color of the vegetable biscuit that the spacing frequency of 1min makes dough surface adhere to or fruit cakes is more, evenly.
Detailed description of the invention
The preparation method of colored noodles of the present invention, its operating procedure is as follows:
A, get flour, add water into dough, place 10min and to wake up face; Get spinach, potato, tomato respectively with juice extractor squeeze be spinach juice, murphy juice, Tomato juice, get flour to mix with vegetable juice, fruit syrup respectively, roll respectively as sheet, obtain spinach cake, Potato Cake and tomato cake that thickness is 0.5mm, and respectively with for subsequent use after wafer parcel;
B, noodle press, comprise pressure cylinder, pressure head, sieve plate and depression bar, and the bottom of pressure cylinder is provided with the chuck preventing sieve plate, sieve plate is positioned in the chuck of pressure cylinder, and the upper inside wall of pressure cylinder is provided with groove, and the degree of depth of groove is 1.5mm, pressure head is positioned at pressure cylinder, and depression bar is connected to the upper end of pressure head; First spinach cake will be attached at the pressure cylinder inboard wall groove wall of noodle press, then tomato cake is affixed on outside spinach cake, then Potato Cake is attached at outside tomato cake;
C, awake good dough is positioned in pressure cylinder, mention again with after pressure head press face cluster centre 1min, press face cluster centre again, press face cluster centre place repeatedly, the frequency of compacting is 1min, now, dough is when the center of compacting, overflow outside pressure cylinder, thus extrude dough and Potato Cake, Potato Cake is sticked on dough, after extracting pressure head again, due to the pliability of dough, dough shrinks and loosens, now, suppress the center of dough again, now, Potato Cake is all to stick on dough, now, when suppressing, tomato cake is adhered to dough surface, repeatedly so operate, also spinach cake is made to stick to the surface of dough, while compacting, due to the extruding force of pressure head, dough is extruded from the sieve aperture of sieve plate, form noodles, Potato Cake is stained with because dough is interrupted, tomato cake and spinach cake, therefore, compacting noodles discontinuity is out stained with yellow, red and green, in the process of compacting, also can manually when mentioning pressure head, dough be gathered to center, help the quick extrusion of dough,
After the antiseized flour of noodles surface sprinkling of D, extrusion, obtain finished product.
Embodiment two:
Be with the difference of embodiment one: only adopt one deck spinach cake, the thickness of spinach cake is 1mm, and the groove of noodle press is 1mm.Mode of operation is consistent with embodiment one, and difference is only repeatedly to adhere to spinach cake, is interrupted and obtains the viridescent noodles of tool.
Embodiment three:
Be with the difference of embodiment one: adopt spinach cake and tomato cake, and thickness is 1mm, the groove of noodle press is 2mm.Mode of operation is consistent with embodiment one, and difference is only repeatedly to adhere to spinach cake, tomato cake, is interrupted and obtains having green, red noodles.
Embodiment four:
Be with the difference of embodiment one: adopt Kiwi berry cake, watermelon cake, the preparation method of Kiwi berry cake, watermelon cake is consistent with the mode making spinach cake, and thickness is 0.5mm, and the groove of noodle press is 1mm.Mode of operation is consistent with embodiment one, and difference is only repeatedly to adhere to watermelon cake and Kiwi berry cake, is interrupted and obtains having green, red noodles.
The Noodle color made by the present invention is bright-coloured, and color is interrupted setting, meets children's liking color.
For a person skilled in the art, under the prerequisite not departing from structure of the present invention, can also make some distortion and improvement, these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.
Claims (8)
1. the preparation method of colored noodles, is characterized in that: its operating procedure is as follows:
A, get flour, add water into dough, place 10 ~ 15min and to wake up face; Get veterinary antibiotics to squeeze respectively as vegetable juice, fruit syrup, get flour and mix with vegetable juice, fruit syrup respectively, roll respectively as sheet, obtain vegetable biscuit or fruit cakes, for subsequent use;
B, noodle press, comprise pressure cylinder, pressure head, sieve plate and depression bar, and sieve plate is removably connected in pressure cylinder, and pressure head is positioned at pressure cylinder, and depression bar is connected to the upper end of pressure head; Vegetable biscuit or fruit cakes layering are attached at the pressure cylinder inwall of noodle press;
C, dough is positioned in pressure cylinder, mentions again with after pressure head compacting dough, press face cluster centre place repeatedly;
After the antiseized flour of noodles surface sprinkling of D, extrusion, obtain finished product.
2. the preparation method of colored noodles according to claim 1, is characterized in that: described vegetable biscuit or the thickness of fruit cakes are 0.5mm ~ 1mm.
3. the preparation method of colored noodles according to claim 2, is characterized in that: described vegetable biscuit or fruit cakes wrap up with wafer respectively.
4. the preparation method of colored noodles according to claim 3, is characterized in that: the pressure cylinder inwall of described noodle press is provided with groove, and vegetable biscuit or fruit cakes layering are attached in groove.
5. the preparation method of colored noodles according to claim 4, is characterized in that: the degree of depth of described groove is 1mm ~ 2mm.
6. the preparation method of colored noodles according to claim 5, is characterized in that: described vegetable biscuit is spinach cake, Potato Cake and tomato cake.
7. the preparation method of colored noodles according to claim 6, is characterized in that: the vegetables layer that described groove attaches from the inside to the outside is successively spinach cake, tomato cake, Potato Cake.
8. the preparation method of colored noodles according to claim 7, is characterized in that: the spacing frequency that described pressure head suppresses dough is repeatedly 1min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510516511.3A CN105105003A (en) | 2015-08-21 | 2015-08-21 | Making method of colored noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510516511.3A CN105105003A (en) | 2015-08-21 | 2015-08-21 | Making method of colored noodles |
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| Publication Number | Publication Date |
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| CN105105003A true CN105105003A (en) | 2015-12-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510516511.3A Pending CN105105003A (en) | 2015-08-21 | 2015-08-21 | Making method of colored noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634192A (en) * | 2018-04-04 | 2018-10-12 | 北京本乡良实面业有限责任公司 | A kind of noodles and preparation method thereof and production equipment |
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2015
- 2015-08-21 CN CN201510516511.3A patent/CN105105003A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634192A (en) * | 2018-04-04 | 2018-10-12 | 北京本乡良实面业有限责任公司 | A kind of noodles and preparation method thereof and production equipment |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151202 |
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| WD01 | Invention patent application deemed withdrawn after publication |