CN115428896A - Old fermentation fermented flour method for making raw fried noodles - Google Patents
Old fermentation fermented flour method for making raw fried noodles Download PDFInfo
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- CN115428896A CN115428896A CN202211229881.5A CN202211229881A CN115428896A CN 115428896 A CN115428896 A CN 115428896A CN 202211229881 A CN202211229881 A CN 202211229881A CN 115428896 A CN115428896 A CN 115428896A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000012149 noodles Nutrition 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 title description 7
- 230000004151 fermentation Effects 0.000 title description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- 238000003825 pressing Methods 0.000 claims abstract description 17
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 230000002596 correlated effect Effects 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims 1
- 238000003801 milling Methods 0.000 abstract 3
- 230000000694 effects Effects 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000013139 quantization Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for preparing raw fried old fermented noodles, which comprises the following steps: powdering, mixing flour and water in a mass ratio of 6:4, and uniformly stirring; pressing flour, adding old yeast after the flour milling is finished, kneading the flour into dough after the flour milling is uniformly stirred, wherein the water temperature of water for milling is changed along with the change of the outside air temperature, the water temperature is inversely related to the air temperature, and the mass ratio of the flour to the old yeast is changed along with the change of the outside air temperature. Has the advantages that: according to the technical scheme, the relationship between the factors influencing the dough quality and the dough quality is found through deep research, a brand-new dough leavening method is formed, a dough leaven can guarantee stable and reliable dough leavening quality only by leavening according to the technical scheme, the prepared raw fried dough has stable and excellent taste quality, is not influenced by the dough leavening level of a dough leavener, and ensures that a raw fried shop can stably profit for a long time.
Description
Technical Field
The invention relates to the field of raw fried dough making, in particular to a method for making old fermented dough with raw fried dough.
Background
In the prior art, the process of preparing raw fried meat comprises the following steps:
1. boiling the noodles with boiled water to make the noodles into flocculent;
2. adding food additive yeast, kneading into dough, and standing;
3. rolling the proofed dough into dough wrapper and wrapping the dough with stuffing, and then proofing the dough for the second time;
4. decocting to be mature.
Because the adding proportion of flour, water and food additives and the kneading time of dough have no quantifiable operation standard, the adding proportion and the kneading time are both grasped by a baking master according to the working experience of the baking master in the actual baking process, the baking quality is greatly influenced by the horizontal factors of people, the baking skill is difficult to grasp, the quality of the baked noodles sent by different baking masters is uneven, the stability of the baking taste quality is seriously influenced once the baking master or the baking master is replaced to perform the baking operation mistake, and the baking with stable and excellent taste quality is a life pulse which can be permanently opened by a baking shop.
Disclosure of Invention
The invention mainly aims to provide a method for making uncooked fried fermented noodles, and aims to solve the problem that the mouthfeel and quality of uncooked fried noodles are not stable enough due to the fact that the uncooked fried noodles are greatly influenced by the human leaven level.
In order to solve the above problems, the present invention provides a method for producing raw fried fermented noodles, comprising:
powdering, mixing flour and water in a mass ratio of 6:4, and uniformly stirring;
pressing the powder, adding the aged yeast after the powder beating is finished, stirring uniformly and kneading into dough.
In one embodiment, the temperature of the powdering water varies with the ambient temperature.
In one embodiment, the water temperature and the air temperature are inversely related.
In one embodiment, the water temperature and air temperature satisfy y =40-x, wherein y is the water temperature and x is the air temperature, in units of;
when x is more than or equal to 40 ℃, the water temperature is 0 ℃, and the water for powdering is ice water.
In one embodiment, the mass ratio of the flour to the yeast varies with the outside air temperature.
In one embodiment, the mass ratio of the old yeast to the flour is inversely related to the outside air temperature.
In one embodiment, the mass ratio of the old yeast to the flour to the outside air temperature meets z =61/3500-x/3500, wherein x is the air temperature, and z is the mass ratio of the old yeast to the flour.
In one embodiment, the dough is kneaded by folding the dough transversely and vertically and pressing the dough for multiple times.
In one embodiment, the number of dough presses is positively correlated to the dough quality.
In one embodiment, the dough pressing times and the dough quality satisfy m = kn/833, where m is the dough pressing times, n is the dough quality, k is a constant, and k ∈ a = {12, 13, 14, 15}.
Has the advantages that: according to the technical scheme, the relationship between the factors influencing the dough quality and the dough quality is found through deep research, a brand-new dough leavening method is formed, a dough leaven can guarantee stable and reliable dough leavening quality only by leavening according to the technical scheme, the prepared raw fried dough has stable and excellent taste quality, is not influenced by the dough leavening level of a dough leavener, and ensures that a raw fried shop can stably profit for a long time.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the present invention, unless otherwise expressly stated or limited, the terms "connected," "secured," and the like are to be construed broadly, and for example, "secured" may be a fixed connection, a removable connection, or an integral part; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood according to specific situations by those of ordinary skill in the art.
In addition, if there is a description of "first", "second", etc. in an embodiment of the present invention, the description of "first", "second", etc. is for descriptive purposes only and is not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention.
The invention provides an old fermentation leavened dough method for making raw fried dough, which comprehensively considers various factors influencing the dough quality and then designs a brand new dough method in a targeted manner.
Specifically, in an embodiment of the present invention, the method for preparing raw fried dough comprises:
s1, powdering, namely mixing flour and water in a mass ratio of 6:4 together and uniformly stirring to enable the flour to form floccules, wherein the flour and water in the mass ratio of 6:4 can enable the kneaded dough to be just soft and hard, the toughness is proper, and raw fried dough made of the flour is crisp in quality, and is mild and moist in taste and not sticky to teeth;
s2, pressing flour, adding old yeast and floccule after flour beating is finished, mixing the mixture into a dough after the mixture is uniformly stirred, and using the old yeast leaven dough to leaven the dough.
According to the old fermentation leavened dough method for making raw fried dough, the relationship between the old fermentation leavened dough and the leavened dough quality is found through deep research on factors influencing the leavened dough quality, flour, water and dough with the mass ratio of 6:4 are formed, and the old fermentation replaces a brand-new leavened dough method of food additive yeast.
Furthermore, factors influencing the dough quality include the water temperature besides the flour and water ratio and the yeast, and the water temperature of the dough water is not constant and changes along with the change of the outside air temperature, specifically, the water temperature is inversely related to the air temperature, namely, the water temperature of the dough water is gradually reduced along with the increase of the air temperature.
Furthermore, the water temperature and the air temperature satisfy the relation y =40-x, wherein y is the water temperature, and x is the air temperature, and the unit is; when x is more than or equal to 40 ℃, the water temperature is 0 ℃, and the water for powdering is ice water; design like this, through carrying out concrete quantization with the relation of water temperature and temperature for the required temperature under certain gas temperature condition can all be very easily calculated to the person of leavening dough of different ages, different leavening levels or the experience of leavening dough that the experience is not enough, thereby grasp the water temperature of leavening dough and ask the key and lead fast, and apply it in a flexible way to concrete work of leavening dough, reduced the dough difficulty of starting to hand, even if little also need not to accumulate a large amount of experiences of leavening dough and can send the dough that the quality is reliable and stable.
In the embodiment, factors influencing the leavening quality include the proportion of flour and water, the proportion of yeast and water temperature, and the addition amount of the old yeast is related to the total amount of flour and the external air temperature, even under the condition of the same total amount of flour, the corresponding added amount of the old yeast in different external air temperatures is different, namely the quality proportion of the flour and the old yeast changes along with the change of the external air temperature, specifically, the quality ratio of the old yeast to the flour is inversely related to the external air temperature, namely, under the condition of the same total amount of flour, the higher the external air temperature is, the smaller the added amount of the old yeast is, and the larger the old yeast is, so that the design is realized, the influence of the air temperature on the effect of the old yeast leavened noodles is fully considered, the quality of the leavened noodles under different external air temperatures is further ensured to be the same, the leavened noodles are stable and reliable in quality, and the prepared raw fried noodles have stable and excellent taste, are not influenced by the leavened noodles level, and are beneficial to be used stably and benefited by a bakery for a long time.
In this embodiment, further, the mass ratio of the old yeast to the flour to the outside air temperature satisfies the relation z =61/3500-x/3500, where x is the air temperature, and the unit is ° c, and z is the mass ratio of the old yeast to the flour, and thus the design is such that by specifically quantifying the relationship between the mass ratio of the old yeast to the flour and the outside air temperature, the proportion of the old yeast to the flour in the dough kneading process under a certain air temperature condition can be easily calculated by the noodle makers with different ages and different noodle fermenting levels or with insufficient noodle fermenting experience, so as to quickly grasp the adding requirements of the old yeast in the noodle fermenting process, and flexibly apply the adding requirements to specific noodle fermenting work, thereby reducing the difficulty in the dough fermenting process, and producing dough with stable and reliable quality without accumulating a large amount of fermenting experience even if the old yeast is small.
In the embodiment, furthermore, the dough needs to be folded transversely and vertically for many times in the dough kneading process, the number of times of dough pressing is too small, the dough is not compact, and soup is easy to leak during the cooking; the dough pressing times are too many, the dough is too compact, the frying time in the pan is not enough, and the taste of the dough fried in raw is sticky and broken, so that the dough pressing times required under certain dough quality have a proper range, are not too much or too little, the design fully considers the influence of the dough pressing times on the old fermentation dough fermenting effect, further ensures that the quality of the dough fermented under different dough quality conditions is the same, the dough fermenting quality is stable and reliable, the prepared raw frying has stable and excellent taste quality, is not influenced by the dough fermenting level of a dough maker, and is favorable for a raw frying store to stably obtain profits for a long time.
In the embodiment, the dough pressing times and the dough quality are positively correlated, and the dough pressing times and the dough quality satisfy the relation m = kn/833, wherein m is the dough pressing times, n is the dough quality, k is a constant, and k is e.g. a = {12, 13, 14, 15}.
Furthermore, in the embodiment, the value of k is related to the outside air temperature, the higher the air temperature is, the smaller the k value is, and on the contrary, the larger the k value is, the design is made, the influence of the relation between the k value and the air temperature on the effect of the fermented dough is fully considered, the quality of the cooked dough under different outside air temperature conditions is further ensured to be the same, the quality of the cooked dough is stable and reliable, the prepared raw fried dough has stable and excellent taste quality, is not influenced by the level of the cooked dough of a leavening person, and is beneficial to a fresh fried shop to stably obtain benefits for a long time.
Preferably, in order to facilitate noodle makers of different ages and different noodle-making levels or with insufficient noodle-making experience, the proper noodle-pressing times required by dough quality and dough making can be easily calculated, k =14 can be taken in spring, k =12 can be taken in summer, k =13 can be taken in autumn, and k =15 can be taken in winter.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the present specification and directly/indirectly applied to other related technical fields within the spirit of the present invention are included in the scope of the present invention.
Claims (10)
1. A method for making raw fried old fermented noodles, comprising:
powdering, mixing flour and water in a mass ratio of 6:4, and uniformly stirring;
pressing the powder, adding the aged yeast after the powder beating is finished, stirring uniformly and kneading into dough.
2. The method of producing uncooked fried fermented noodles as claimed in claim 1, wherein the temperature of the water for powdering is changed according to the change of the outside air temperature.
3. The method of claim 2, wherein the water temperature and air temperature are inversely related.
4. The method of claim 3, wherein the water temperature and air temperature are y =40-x, wherein y is the water temperature and x is the air temperature, in units of ℃;
when x is more than or equal to 40 ℃, the water temperature is 0 ℃, and the water for powdering is ice water.
5. The method of making uncooked fried fermented noodles as claimed in claim 1, wherein the mass ratio of the flour to the dough is changed according to the change of the outside air temperature.
6. The method of making uncooked fried fermented dough as claimed in claim 5, wherein the mass ratio of the dough to the flour is inversely related to the outside air temperature.
7. The method of claim 6, wherein the mass ratio of yeast to flour to ambient temperature satisfies z =61/3500-x/3500, wherein x is the temperature in degrees centigrade and z is the mass ratio of yeast to flour.
8. The method of claim 1 wherein the dough is formed by folding the dough transversely and vertically multiple times to form dough.
9. The method of claim 8 wherein the number of pasta presses is positively correlated to dough quality.
10. The process of claim 9, wherein the dough pressing times and dough quality satisfy m = kn/833, wherein m is the dough pressing times, n is the dough quality, k is a constant, and k e a = {12, 13, 14, 15}.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211229881.5A CN115428896A (en) | 2022-10-08 | 2022-10-08 | Old fermentation fermented flour method for making raw fried noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211229881.5A CN115428896A (en) | 2022-10-08 | 2022-10-08 | Old fermentation fermented flour method for making raw fried noodles |
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| Publication Number | Publication Date |
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| CN115428896A true CN115428896A (en) | 2022-12-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202211229881.5A Pending CN115428896A (en) | 2022-10-08 | 2022-10-08 | Old fermentation fermented flour method for making raw fried noodles |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731297A (en) * | 2008-11-21 | 2010-06-16 | 安琪酵母股份有限公司 | Levain flavoring agent and preparation method thereof |
| CN104222798A (en) * | 2013-06-07 | 2014-12-24 | 潘振路 | Leavened dough noodle and making method thereof |
-
2022
- 2022-10-08 CN CN202211229881.5A patent/CN115428896A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731297A (en) * | 2008-11-21 | 2010-06-16 | 安琪酵母股份有限公司 | Levain flavoring agent and preparation method thereof |
| CN104222798A (en) * | 2013-06-07 | 2014-12-24 | 潘振路 | Leavened dough noodle and making method thereof |
Non-Patent Citations (3)
| Title |
|---|
| BLIZZFADE: "面为何越揉越筋道", HTTPS://WENDA.SO.COM/Q/1387223060066998?SRC=140 * |
| 璐璐398687185: "老面发酵方法老面发酵老面馒头老面包子老面生煎包", "HTTPS://WWW.DOUBAN.COM/NOTE/617803452/?_I=19585615LFKPVY" * |
| 金锄头文库: "老面发酵技术详解", HTTPS://WENKU.SO.COM/D/B7A651DB80BCEDFAD3E3891CC23668A1 * |
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Application publication date: 20221206 |
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