CN101273732A - Method for processing cut noodles - Google Patents
Method for processing cut noodles Download PDFInfo
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- CN101273732A CN101273732A CNA2007101737072A CN200710173707A CN101273732A CN 101273732 A CN101273732 A CN 101273732A CN A2007101737072 A CNA2007101737072 A CN A2007101737072A CN 200710173707 A CN200710173707 A CN 200710173707A CN 101273732 A CN101273732 A CN 101273732A
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- flour
- noodles
- water
- processing cut
- cut noodles
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Abstract
The invention relates to a method for processing machine-made noodles which are shaped by pressing the mixture of flour, eggs, edible alkali and water, wherein, the weight rate of flour, eggs, edible alkali and water is 45.0 to 55.0 : 4.0 to 6.0 : 0.10 to 0.40 : 10.0 to 12.0; the flour contains 20 to 35 percent of wet gluten by weight. The method of the invention is not only suitable for industrially producing fresh machine-made noodles or instant noodles, but also not prone to be overcooked and mashed, and leads to moderate hardness and softness and good mouthfeel.
Description
Technical field
The present invention relates to a kind of method for processing cut noodles, no matter the tangent plane that adopts this method to make is fresh tangent plane, still become half-mature or ripe through precooking again, packing becomes ' instant noodles ', is difficult for sticking with paste when ' instant noodles ' are become ripe through culinary art, and mouthfeel is good.
Background technology
As everyone knows, fresh tangent plane or vermicelli are edible through the short time culinary art, the method that perhaps tangent plane of instant fresh or vermicelli or dried noodle were precooked through the short time can become half-mature or ripe and become ' instant noodles ' refrigerates with freezing circulation is known. still, no matter common fresh tangent plane or vermicelli, still ' instant noodles ' when becoming ripe through culinary art, often mouthfeel is bad when edible, what have is too soft, what have is too hard, and the noodles of culinary art acquisition below are easy to rot, so more do not have toughness .., once the someone studied the time and the temperature of culinary art, expectation obtains the good method for making noodles (CN97101039.0) of mouthfeel, and people also often add some accesary foods when making noodles, to improve the mouthfeel of noodles.
Summary of the invention
The purpose of this invention is to provide a kind of tangent plane prescription and process.
Method for processing cut noodles of the present invention is by following two steps:
Method of the present invention is that flour, egg, edible ground caustic and water are mixed, press forming, the weight ratio of described flour, egg, edible ground caustic and water is 45.0～55.0: 4.0～6.0: 0.10～0.40: 10.0～12.0, recommend 48.0～51: 4.5～5.5: 0.20～0.30: 10.0～12.0; Preferred 50: 5: 0.23～0.30: 11.5.
In order to increase toughness, the flour that the present invention adopts preferably contains the flour of 20～35% weight wet glutens, recommends to use the flour that contains 28～32% weight wet glutens.As employing is that to contain the flour of wet gluten 30% be that raw material is processed.
No matter the tangent plane that adopts this method to make is fresh tangent plane, and still precooking becomes half-mature or ripe again, and packing becomes ' instant noodles ', when culinary art, can ' not stick with paste ' and ' rotting ', and mouthfeel is good, and has toughness.Even cook after good and the following noodle soup, place and also can not stick with paste half an hour, still mouthfeel is good.Be particularly suitable for fresh tangent plane of suitability for industrialized production and instant noodles.
The specific embodiment:
Following embodiment will help further to understand the present invention, but can not limit content of the present invention.
Embodiment 1
To contain 11.5 kilograms in 5 kilograms in 50 kilograms in flour, the egg of the wet gluten of weight 30%, edible ground caustic 250 grams-300 grams and water, put into the mixer stir about 3～5 minutes; Take out, put into oodle maker and suppressed repeatedly about 5～10 minutes, face energetically after, through the moulding of face cutter crush-cutting.
Embodiment 2
To contain 1 kilogram in 0.3 kilogram in 5 kilograms in flour, the egg of 25% wet gluten, edible ground caustic 25 grams and water, and mix 10～20 minutes with hand, the cutter crush-cutting becomes flat, is cut into type by knife.
Embodiment 3
To contain 12 kilograms in 5 kilograms in 50 kilograms in flour, the egg of 35% wet gluten, edible ground caustic 250 grams-300 grams and water, put into the mixer stir about 3～5 minutes; Take out, put into PQMJ-210 type noodle cutter and suppressed repeatedly about 5～10 minutes, face energetically after, through the moulding of face cutter crush-cutting, become fresh tangent plane; Perhaps become half-mature or ripe precooking, packing becomes ' instant noodles '.This tangent plane is not variable mashed when boiling, below after, can not become paste half an hour yet in soup, still soft durometer is moderate, mouthfeel is good.
Claims (5)
1. a method for processing cut noodles is characterized in that flour, egg, edible ground caustic and water are mixed, press forming, and the weight ratio of described flour, egg, edible ground caustic and water is 45.0～55.0: 4.0～6.0: 0.10～0.40: 10.0～12.0; Described flour is the flour that contains 20～35% weight wet glutens.
2. method for processing cut noodles as claimed in claim 1 is characterized in that the weight ratio of described flour, egg, edible ground caustic and water is 48.0～51: 4.5～5.5: 0.20～0.30: 10.0～12.0.
3. method for processing cut noodles as claimed in claim 1 is characterized in that containing in the described flour 25～35% weight wet glutens.
4. method for processing cut noodles as claimed in claim 1 is characterized in that described mixing is to adopt artificial the mixing or the mixer stirring.
5. method for processing cut noodles as claimed in claim 1 is characterized in that described compacting is that crush-cutting moulding of face cutter or artificial cutter are cut into type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101737072A CN101273732A (en) | 2007-12-28 | 2007-12-28 | Method for processing cut noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101737072A CN101273732A (en) | 2007-12-28 | 2007-12-28 | Method for processing cut noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101273732A true CN101273732A (en) | 2008-10-01 |
Family
ID=39993930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101737072A Pending CN101273732A (en) | 2007-12-28 | 2007-12-28 | Method for processing cut noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101273732A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783603A (en) * | 2012-07-30 | 2012-11-21 | 徐州京味福食品有限公司 | Egg fine dried noodles and preparation method thereof |
| CN107438369A (en) * | 2015-04-17 | 2017-12-05 | 奇华顿股份有限公司 | The method for preparing noodles |
-
2007
- 2007-12-28 CN CNA2007101737072A patent/CN101273732A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783603A (en) * | 2012-07-30 | 2012-11-21 | 徐州京味福食品有限公司 | Egg fine dried noodles and preparation method thereof |
| CN107438369A (en) * | 2015-04-17 | 2017-12-05 | 奇华顿股份有限公司 | The method for preparing noodles |
| KR20170137775A (en) * | 2015-04-17 | 2017-12-13 | 지보당 에스아 | How to make noodles |
| KR102633891B1 (en) * | 2015-04-17 | 2024-02-07 | 지보당 에스아 | How to make noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20081001 |