CN105558476A - Hand-made noodles and making method thereof - Google Patents
Hand-made noodles and making method thereof Download PDFInfo
- Publication number
- CN105558476A CN105558476A CN201510215616.5A CN201510215616A CN105558476A CN 105558476 A CN105558476 A CN 105558476A CN 201510215616 A CN201510215616 A CN 201510215616A CN 105558476 A CN105558476 A CN 105558476A
- Authority
- CN
- China
- Prior art keywords
- flour
- noodles
- dough
- hand
- adopt
- 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
Landscapes
- Noodles (AREA)
Abstract
The invention discloses hand-made noodles and a making method thereof. The hand-made noodles comprise the following raw materials in parts by weight: 80-100 parts of flour, 10 native eggs for each kilogram of flour, 1.6-2 parts of soda and 8-10 parts of bean meal. The hand-made noodles are prepared by selecting the raw materials, kneading dough, and rolling for multiple times and shaping the noodles. The native eggs are added into the flour, the soda water is added, and a mixture is uniformly stirred, so that the prepared noodles can be eaten after being cooked for 30-50 seconds in boiling water and fished out; the native eggs have a high nutritional value and a good taste, and after the native eggs are added into the noodles, the smoothness and chewiness of the hand-made noodles can be greatly improved; the mixture is kneaded into granular clusters first and then into big dough, so that the uniformity and the chewiness of the dough can be greatly improved; by repeatedly rolling for 18-20 times, the chewiness of the noodles is better, so that the problem that in the prior art, the chewiness and the mouth feel of the noodles are poor is effectively solved; through a pure hand-making way, rust taste of the noodles made by a machine is avoided; the making method is characterized by being simple.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of handmade noodles, particularly relate to a kind of preparation method of handmade noodles.
Background technology
Manual thick stick face China's manual noodle three great tradition skill and technique " pressure " " is drawn " " pressure surface " and " tangent plane " that work out in " cutting ", characteristic face comprehensively, simple and the unique flavor with the smooth strength road of its uniqueness, raw material, firmly get liking of the numerous common people, cook for single bowl, condiment is special, taste is based on vinegar-pepper, and heat is eaten cold and dressed with sauce, all agreeable to the taste, and existing making noodles are generally machine making, obtained noodles chewiness is poor, mouthfeel and taste bad, easily muddiness, and usually with the taste of iron rust, the taste of the noodles of impact.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of handmade noodles and preparation method thereof, mouthfeel and features good taste, and chewiness is carefully, not muddy, and preparation method is simple, to overcome the deficiencies in the prior art.
The technical scheme that the present invention takes is: a kind of handmade noodles, its raw material and weight as follows: flour 80-100, flour per jin 5 Countryside Eggs, alkali 1.6-2, bean flour 8-10.
Preferably, above-mentioned a kind of handmade noodles, its raw material and weight as follows: flour 100, flour per jin 5 Countryside Eggs, alkali 2, bean flour 10.
A preparation method for handmade noodles, comprises the following steps:
(1) selection: take sound flour and bean flour, stir and make mixed flour;
(2) Countryside Egg is made Countryside Egg juice, alkali is dissolved in water, Countryside Egg juice and buck are mixed into mixed liquor;
(3) mixed liquor obtained in step (2) is put into mixed flour, adopt and carry out being stirred into mix by hand;
(4) mix in step (3) is rubbed into graininess dough, do not have granular size to be 5 ~ 7mm;
(5) by agglomerating for the kneading of graininess dough, every 1-2 jin one, and rub evenly to often dough;
(6) quietly 10-15 minute is put;
(7) 5-6 dough is stacked on the panel of grinding machine, adopt 1.6 meters long, rolling pin that is 55cm diameter is placed on dough, adopt and manually ride over rolling pin one end, the other end is placed in the screens hole of panel edges, and make dough back and forth in the left and right of great-jump-forward, produced as sheets, be folded into one again, re-press, repeat 18-20 time, final obtained laminar musculus cutaneus;
(8) adopt the rolling pin of 30cm diameter to carry out being rolled into 1-2mm thick, be cut into the musculus cutaneus that the long 0.8m of 1m is wide by knife;
(9) musculus cutaneus is cut into by knife noodles.
When making dough with rolling pin in above-mentioned steps (7), potato flour need be sprayed on dough, can prevent dough from bonding on panel.
Above-mentioned potato flour is placed in cloth bag, and described cloth bag hole size is 80-120 order, prevents oarse-grained potato flour from bonding on dough, affects the chewiness quality of noodles.
Beneficial effect of the present invention: compared with prior art, the present invention adopts Countryside Egg to be placed in flour, and buck is put into stir, obtained noodles only need be pulled out and just can by boiling 30 ~ 50s in boiling water, Countryside Egg has high nutritive value and taste, join obtained noodles in noodles, greatly can improve the smooth strength road of handmade noodles, by first rubbing into cluster of grains, rub into agglomerate again, uniformity coefficient and the chewiness of dough can be improved greatly, rolled by 18 ~ 20 times repeat again, the chewiness of noodles is better, mouthfeel and taste better, efficiently solve the problem that the chewiness existed in prior art is bad and taste is bad, adopt pure manual mode, avoid the machine iron rust taste adopting the noodles that obtain of machine to be infected with, and there is the simple feature of making.
Detailed description of the invention
Embodiment 1: a kind of preparation method of handmade noodles, its raw material and weight as follows: 80 jin, flour, 400 Countryside Eggs, 1.6 jin, alkali, bean flour 8 jin, its method comprises the following steps:
(1) selection: take sound flour and bean flour, stir and make mixed flour;
(2) Countryside Egg is made Countryside Egg juice, alkali is dissolved in water, Countryside Egg juice and buck are mixed into mixed liquor;
(3) mixed liquor obtained in step (2) is put into mixed flour, adopt and carry out being stirred into mix by hand;
(4) mix in step (3) is rubbed into graininess dough, do not have granular size to be 5 ~ 7mm;
(5) by agglomerating for the kneading of graininess dough, every 1-2 jin one, and rub evenly to often dough;
(6) quietly 10-15 minute is put;
(7) 5-6 dough is stacked on the panel of grinding machine, adopt 1.6 meters long, rolling pin that is 55cm diameter is placed on dough, adopt and manually ride over rolling pin one end, the other end is placed in the screens hole of panel edges, make dough back and forth in the left and right of great-jump-forward, produced as sheets, be folded into one again, re-press, repeat 18-20 time, final obtained laminar musculus cutaneus, when making dough with rolling pin, need spray potato flour on dough, potato flour is placed in cloth bag, and described cloth bag hole size is 80-120 order;
(8) adopt the rolling pin of 30cm diameter to carry out being rolled into 1-2mm thick, be cut into the musculus cutaneus that the long 0.8m of 1m is wide by knife;
(9) musculus cutaneus is cut into by knife noodles.
Embodiment 2: a kind of preparation method of handmade noodles, its raw material and weight as follows: 90 jin, flour, 450 Countryside Eggs, 1.8 jin, alkali, bean flour 9 jin, its method comprises the following steps:
(1) selection: take sound flour and bean flour, stir and make mixed flour;
(2) Countryside Egg is made Countryside Egg juice, alkali is dissolved in water, Countryside Egg juice and buck are mixed into mixed liquor;
(3) mixed liquor obtained in step (2) is put into mixed flour, adopt and carry out being stirred into mix by hand;
(4) mix in step (3) is rubbed into graininess dough, do not have granular size to be 5 ~ 7mm;
(5) by agglomerating for the kneading of graininess dough, every 1-2 jin one, and rub evenly to often dough;
(6) quietly 10-15 minute is put;
(7) 5-6 dough is stacked on the panel of grinding machine, adopt 1.6 meters long, rolling pin that is 55cm diameter is placed on dough, adopt and manually ride over rolling pin one end, the other end is placed in the screens hole of panel edges, make dough back and forth in the left and right of great-jump-forward, produced as sheets, be folded into one again, re-press, repeat 18-20 time, final obtained laminar musculus cutaneus, when making dough with rolling pin, need spray potato flour on dough, potato flour is placed in cloth bag, and described cloth bag hole size is 80-120 order;
(8) adopt the rolling pin of 30cm diameter to carry out being rolled into 1-2mm thick, be cut into the musculus cutaneus that the long 0.8m of 1m is wide by knife;
(9) musculus cutaneus is cut into by knife noodles.
Embodiment 3: a kind of preparation method of handmade noodles, its raw material and weight as follows: 100 jin, flour, 500 Countryside Eggs, 2 jin, alkali, bean flour 10 jin, its method comprises the following steps:
(1) selection: take sound flour and bean flour, stir and make mixed flour;
(2) Countryside Egg is made Countryside Egg juice, alkali is dissolved in water, Countryside Egg juice and buck are mixed into mixed liquor;
(3) mixed liquor obtained in step (2) is put into mixed flour, adopt and carry out being stirred into mix by hand;
(4) mix in step (3) is rubbed into graininess dough, do not have granular size to be 5 ~ 7mm;
(5) by agglomerating for the kneading of graininess dough, every 1-2 jin one, and rub evenly to often dough;
(6) quietly 10-15 minute is put;
(7) 5-6 dough is stacked on the panel of grinding machine, adopt 1.6 meters long, rolling pin that is 55cm diameter is placed on dough, adopt and manually ride over rolling pin one end, the other end is placed in the screens hole of panel edges, make dough back and forth in the left and right of great-jump-forward, produced as sheets, be folded into one again, re-press, repeat 18-20 time, final obtained laminar musculus cutaneus, when making dough with rolling pin, need spray potato flour on dough, potato flour is placed in cloth bag, and described cloth bag hole size is 80-120 order;
(8) adopt the rolling pin of 30cm diameter to carry out being rolled into 1-2mm thick, be cut into the musculus cutaneus that the long 0.8m of 1m is wide by knife;
(9) musculus cutaneus is cut into by knife noodles.
Claims (6)
1. a handmade noodles, is characterized in that: its raw material and weight as follows: flour 80-100, flour per jin 5 Countryside Eggs, alkali 1.6-2, soya bean flour 8-10.
2. a kind of handmade noodles according to claim 1, is characterized in that: its raw material and weight as follows: flour 100, flour per jin 5 Countryside Eggs, alkali 2, soya bean flour 10.
3. a kind of handmade noodles according to claim 1, is characterized in that: its raw material and weight as follows: described Countryside Egg is the Countryside Egg under the hen put in a suitable place to breed.
4. the preparation method of a kind of handmade noodles as claimed in claim 1, is characterized in that: comprise the following steps:
(1) selection: take sound flour and bean flour, stir and make mixed flour;
(2) Countryside Egg is made Countryside Egg juice, alkali is dissolved in water, Countryside Egg juice and buck are mixed into mixed liquor;
(3) mixed liquor obtained in step (2) is put into mixed flour, adopt and carry out being stirred into mix by hand;
(4) mix in step (3) is rubbed into graininess dough, do not have granular size to be 5-7mm;
(5) by agglomerating for the kneading of graininess dough, every 1-2 jin one, and rub evenly to often dough;
(6) quietly 10-15 minute is put;
(7) 5-6 dough is stacked on the panel of grinding machine, adopt 1.6 meters long, rolling pin that is 55cm diameter is placed on dough, adopt and manually ride over rolling pin one end, the other end is placed in the screens hole of panel edges, and make dough back and forth in the left and right of great-jump-forward, produced as sheets, be folded into one again, re-press, repeat 18-20 time, final obtained laminar musculus cutaneus;
(8) adopt the rolling pin of 30cm diameter to carry out being rolled into 1-2mm thick, be cut into the musculus cutaneus that the long 0.8m of 1m is wide by knife;
(9) musculus cutaneus is cut into by knife noodles.
5. the preparation method of a kind of handmade noodles as claimed in claim 3, is characterized in that: when making dough with rolling pin in described step (7), need spray potato flour on dough.
6. the preparation method of a kind of handmade noodles as claimed in claim 4, is characterized in that: described potato flour is placed in cloth bag, and described cloth bag hole size is 80-120 order.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510215616.5A CN105558476A (en) | 2015-04-30 | 2015-04-30 | Hand-made noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510215616.5A CN105558476A (en) | 2015-04-30 | 2015-04-30 | Hand-made noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558476A true CN105558476A (en) | 2016-05-11 |
Family
ID=55869593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510215616.5A Pending CN105558476A (en) | 2015-04-30 | 2015-04-30 | Hand-made noodles and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105558476A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549626A (en) * | 2017-10-23 | 2018-01-09 | 江门市江海区金昇咨询有限公司 | A kind of egg shrimp seed face and preparation method thereof |
| CN109673949A (en) * | 2019-01-16 | 2019-04-26 | 岳西县悯农农业有限公司 | A kind of preparation method of noodles |
| CN110313583A (en) * | 2018-03-30 | 2019-10-11 | 张星山 | A kind of preparation method of high-elastic porous manual factured hollow fine dried noodles |
| CN112493405A (en) * | 2020-11-13 | 2021-03-16 | 常州市银丝面馆有限公司 | Silver silk noodles and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445073A (en) * | 2013-08-30 | 2013-12-18 | 龙陵县红桔苑山庄 | Preparation method for dendrobium devoninum paxt noodles |
-
2015
- 2015-04-30 CN CN201510215616.5A patent/CN105558476A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445073A (en) * | 2013-08-30 | 2013-12-18 | 龙陵县红桔苑山庄 | Preparation method for dendrobium devoninum paxt noodles |
Non-Patent Citations (4)
| Title |
|---|
| Q878097639: "碱水面条", 《百度百科》 * |
| 张化新等: "《味好美30分钟家常主食》", 30 September 2014, 青岛出版社 * |
| 戴美莹等: "《贵州胜境》", 31 October 1995, 贵州人民出版社 * |
| 田仁利等: "《湘西特色饮食》", 31 January 2009, 中央民族大学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549626A (en) * | 2017-10-23 | 2018-01-09 | 江门市江海区金昇咨询有限公司 | A kind of egg shrimp seed face and preparation method thereof |
| CN110313583A (en) * | 2018-03-30 | 2019-10-11 | 张星山 | A kind of preparation method of high-elastic porous manual factured hollow fine dried noodles |
| CN109673949A (en) * | 2019-01-16 | 2019-04-26 | 岳西县悯农农业有限公司 | A kind of preparation method of noodles |
| CN112493405A (en) * | 2020-11-13 | 2021-03-16 | 常州市银丝面馆有限公司 | Silver silk noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102860459B (en) | High-quality minced fillet wrapper and preparation method thereof | |
| CN103783101B (en) | Cake premixed powder and preparation method thereof, cake and preparation method thereof | |
| CN103005276A (en) | Quick-frozen pork celery dumpling and preparation method thereof | |
| CN105558476A (en) | Hand-made noodles and making method thereof | |
| CN102835623A (en) | Sticky steamed bun stuffed with sweetened bean paste and manufacture method of sticky steamed bun stuffed with sweetened bean paste | |
| CN109077257A (en) | A kind of 3D printing sea cucumber-minced fillet complex material preparation method and application | |
| CN103652630A (en) | Preparation method for hamburger pie with shrimp meat | |
| CN106722090A (en) | A kind of dragon fruit noodles | |
| CN104397639A (en) | Manufacturing method of salted white radishes | |
| CN101828584B (en) | Modifier for quick-frozen pastry powder, quick-frozen pastry powder and preparation method thereof | |
| CN106901175B (en) | Magnolia denudata white noodles and preparation method thereof | |
| CN103859293A (en) | Nutritional noodle making method | |
| CN102894271A (en) | Corn noodles | |
| CN106173931A (en) | A kind of alimentary paste with enhancing immunity function and preparation method thereof | |
| CN104473220A (en) | Duck liver sausage and preparation method thereof | |
| CN104206990A (en) | Handmade noodles, dough-kneading device for manufacturing the same and preparation method of the same | |
| CN103478677A (en) | Preparation method for glutinous rice chilli sauce | |
| KR20130045026A (en) | Steamed bread of chestnut and the making method of that | |
| CN104543755A (en) | Production method of Gelatiao | |
| CN106307014A (en) | Red bean rice noodles and preparing method thereof | |
| CN109329748A (en) | Green bean noodle and preparation method thereof | |
| CN108719389A (en) | A kind of wormwood artemisia cake and its preparation process | |
| CN107006567A (en) | A kind of formula of high microsteping parched rice seasoning cookies and preparation method thereof | |
| CN101396032B (en) | Spring roll flour | |
| CN103653057A (en) | Preparation method of hamburger pie containing crab meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160511 |
|
| RJ01 | Rejection of invention patent application after publication |