CN1379997A - Cold noodles and production method thereof - Google Patents
Cold noodles and production method thereof Download PDFInfo
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- CN1379997A CN1379997A CN02109637A CN02109637A CN1379997A CN 1379997 A CN1379997 A CN 1379997A CN 02109637 A CN02109637 A CN 02109637A CN 02109637 A CN02109637 A CN 02109637A CN 1379997 A CN1379997 A CN 1379997A
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Abstract
The production method of cold flour noodles is characterized by that it is formed from flour material and water according to the weight ratio of 1:0.25-0.4, and the described flour material is formed from (wt%) 48-68% of wheat flour, 30-50% of starch, 0.5-2% of edible alkali and 0.5-3% of edible salt, and its production process includes the following steps: proportioning wheat flour, starch, edible alkali, edible salt and noodle quality improving agent, placing them into a container, uniformly mixing them, kneading with boiling water, sheeting to obtain sheet whose thickness is 1-2 mm, noodle-cutting to obtain noodles with diameter of 1-2 mm, and naturally drying for 12-24 hr. so as to obtain the invented product with proper toughness, smooth and palatable taste and bright and transparent appearance.
Description
Technical field: the present invention relates to a kind of food, particularly a kind of cold noodles and manufacture method thereof.
Background technology: huyashi-chuuka (cold chinese-style noodles) is a kind of Speciality Foods with Korean nationality's local flavor, and it has chewiness, characteristics such as smooth, tasty.Existing cold noodles is to make noodles form muscle degree and smooth degree through the extruding of huyashi-chuuka (cold chinese-style noodles) processing machine, heating in flour, the huyashi-chuuka (cold chinese-style noodles) made from these noodles does not reach requirement at aspects such as muscle degree, smooth degree, mouthfeel, tastes, the existing huyashi-chuuka (cold chinese-style noodles) delicious food of Ya Chuing, good to eat, but manufacture technology is loaded down with trivial details, and must directly cook after the noodles extrusion and boil, otherwise can stick together.So the utmost point is unsuitable for the popularization of this typical local food.
Summary of the invention: the present invention is development a kind of cold noodles and a manufacture method thereof, and it has overcome the mouthfeel of existing huyashi-chuuka (cold chinese-style noodles) bar and the deficiency of taste, and the problem that can not deposit the long period of the noodles of existing compacting.Cold noodles of the present invention is made up of lining and water, and the weight ratio of lining and water is 1: 0.25～0.4, and lining is made up of following raw materials by weight percent; Flour 48～68, starch 30～50, dietary alkali 0.5～2, edible salt 0.5～3.Also can add the noodle quality modifying agent of lining weight below 3 ‰ in the above-mentioned lining.Above-mentioned flour can be the mixture of wheat flour or wheat flour and Buckwheat flour.Above-mentioned starch is tapioca or potato starch.Manufacture method of the present invention is: take by weighing flour 48～68, starch 30～50, dietary alkali 0.5～2, edible salt 0.5～3 and noodle quality modifying agent 0～0.3 by following percentage by weight, and put into container and mix, with lining with become moist bulk, the preforming roller that the face that will become reconciled is put into flour stranding machine is pressed into 1～2 millimeter thin slice with boiling water.It is 1～2 millimeter noodles that dough sheet is cut into diameter, with noodles air dry 12～24 hours, promptly makes finished product.These finished product noodles are half-dried fresh food, can preserve at normal temperatures 8～10 days after vacuum packaging.The mouthfeel of cold noodles of the present invention and taste are better than existing cold noodles, but it also has the advantage that noodles chewiness, smooth, bright, transparent, instant long period are preserved.These noodles are a kind of instant food that have promotional value.
The specific embodiment one: the cold noodles of present embodiment is made up of lining and water, the weight ratio of lining and water is 1: 0.30～0.35, and lining is made up of following raw materials by weight percent: wheat flour 48～55, tapioca 43～50, dietary alkali 0.5～1, edible salt 1.5～3.The manufacture method of this cold noodles is to take by weighing above-mentioned powder in proportion, and puts into container and mix, with boiling water with lining with become moist bulk.The preforming roller that the face that will become reconciled is put into flour stranding machine is pressed into 1.5 millimeters thin slice.Again dough sheet is cut into the circular noodles of 1.5 millimeters of diameters through circular cutter.With noodles air dry 24 hours in the room of sealing.After finished product is promptly made in vacuum packaging.
The specific embodiment two: the cold noodles of present embodiment is made up of lining and water, the weight ratio of lining and water is 1: 0.3～0.35, and lining is made up of following raw materials by weight percent: wheat flour 29～34, Buckwheat flour 29～34, potato starch 30～40, dietary alkali 1～2, edible salt 0.5～1.5, noodle quality modifying agent 0.001～0.003.Its manufacture method is identical with the specific embodiment one.
Claims (5)
1, cold noodles is characterized in that it is made up of lining and water, and the weight ratio of lining and water is 1: 0.25～0.4, and lining is made up of following raw materials by weight percent: flour 48～68, starch 30～50, dietary alkali 0.5～2, edible salt 0.5～3.
2, cold noodles according to claim 1 is characterized in that also can adding in the above-mentioned lining noodle quality modifying agent of lining weight below 3 ‰.
3, cold noodles according to claim 1 is characterized in that above-mentioned flour can be the mixture of wheat flour or wheat flour and Buckwheat flour.
4, cold noodles according to claim 1 is characterized in that above-mentioned starch is tapioca or potato starch.
5, the manufacture method of cold noodles, it is characterized in that it is to take by weighing flour 48～68, starch 30～50, dietary alkali 0.5～2, edible salt 0.5～3 and noodle quality modifying agent 0～0.3 by following percentage by weight, and put into container and mix, with boiling water with lining with become moist bulk, the preforming roller that the face that will become reconciled is put into flour stranding machine is pressed into 1～2 millimeter thin slice, it is 1～2 millimeter noodles that dough sheet is cut into diameter, with noodles air dry 12～24 hours, promptly makes finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109637A CN1379997A (en) | 2002-04-30 | 2002-04-30 | Cold noodles and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109637A CN1379997A (en) | 2002-04-30 | 2002-04-30 | Cold noodles and production method thereof |
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| Publication Number | Publication Date |
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| CN1379997A true CN1379997A (en) | 2002-11-20 |
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| CN02109637A Pending CN1379997A (en) | 2002-04-30 | 2002-04-30 | Cold noodles and production method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828672A (en) * | 2010-05-28 | 2010-09-15 | 杨明德 | Method for processing soft-surface noodles and noodle processing machine |
| CN101849636A (en) * | 2010-06-23 | 2010-10-06 | 王桂霞 | Instant cold noodles and preparation method thereof |
| CN102934772A (en) * | 2012-10-25 | 2013-02-20 | 西昌市正中食品有限公司 | Bitter buckwheat noodles and preparation method thereof |
| CN104664248A (en) * | 2015-02-25 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato cold noodles and preparation method thereof |
| CN105231123A (en) * | 2015-11-23 | 2016-01-13 | 卢仁华 | Method for making purple mixed noodles |
| CN105455007A (en) * | 2015-11-24 | 2016-04-06 | 安徽先知缘食品有限公司 | Instant Korean cold noodle and processing method thereof |
| CN108029958A (en) * | 2017-12-04 | 2018-05-15 | 柏绿山 | A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof |
| CN108244484A (en) * | 2018-01-11 | 2018-07-06 | 延边阿拉里机械设备制造有限公司 | A kind of preparation method of buckwheat huyashi-chuuka (cold chinese-style noodles) |
-
2002
- 2002-04-30 CN CN02109637A patent/CN1379997A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828672A (en) * | 2010-05-28 | 2010-09-15 | 杨明德 | Method for processing soft-surface noodles and noodle processing machine |
| CN101849636A (en) * | 2010-06-23 | 2010-10-06 | 王桂霞 | Instant cold noodles and preparation method thereof |
| CN102934772A (en) * | 2012-10-25 | 2013-02-20 | 西昌市正中食品有限公司 | Bitter buckwheat noodles and preparation method thereof |
| CN104664248A (en) * | 2015-02-25 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato cold noodles and preparation method thereof |
| CN105231123A (en) * | 2015-11-23 | 2016-01-13 | 卢仁华 | Method for making purple mixed noodles |
| CN105455007A (en) * | 2015-11-24 | 2016-04-06 | 安徽先知缘食品有限公司 | Instant Korean cold noodle and processing method thereof |
| CN108029958A (en) * | 2017-12-04 | 2018-05-15 | 柏绿山 | A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof |
| CN108244484A (en) * | 2018-01-11 | 2018-07-06 | 延边阿拉里机械设备制造有限公司 | A kind of preparation method of buckwheat huyashi-chuuka (cold chinese-style noodles) |
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