CN101433286A - Method for processing hollow noodles stretched by hand - Google Patents
Method for processing hollow noodles stretched by hand Download PDFInfo
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- CN101433286A CN101433286A CNA200810080124XA CN200810080124A CN101433286A CN 101433286 A CN101433286 A CN 101433286A CN A200810080124X A CNA200810080124X A CN A200810080124XA CN 200810080124 A CN200810080124 A CN 200810080124A CN 101433286 A CN101433286 A CN 101433286A
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Abstract
The invention discloses a method for processing hand-pulled hollow noodles. The method adopts a formula that uses flour as a main ingredient to be added with common salt and well mixed with a proper amount of water, and comprises the following steps: a. a length of well-made dough is laid flatly and cut into flat strips by a knife; b. the bodies of the flat strips are coated with sesame oil and are rolled into hollow noodles along a wide edge; and c. the hollow noodles are pulled to be of a proper length and thickness and dried to obtain the hand-pulled hollow noodles. The processing method is developed through years of practice and invention based on the study of gracilaria fissidens tribute vermicelli. The processing method adopts hand pulling, sesame oil spread on the bodies of the dough and rolling the dough into a hollow structure to obtain hollow noodles which are boilproof, pliable and smooth and have a good taste.
Description
Technical field
The present invention relates to a kind of processing method of wheaten food, especially a kind of processing method of hollow noodles stretched by hand.
Background technology
Along with the raising day by day of living standard, people more and more pay attention to diet, not only stress quality, but also are particular about artistic grade, are particular about characteristic.Existing hollow noodles is machine and makes, and the macaroni that machine is made is not anti-to be boiled, chewiness is not smooth, and mouthfeel is relatively poor.Traditional technology of making hollow noodles by hand was lost, and as " Feng Weigong (palace) face ", flat hollow, and likeness in form phoenix tail is imperial emperor's diet room food in the period of Ming Dynasty Xuande, lost over one hundred so far year of the late Qing Dynasty.
Summary of the invention
The processing method of the hollow noodles stretched by hand that the technical problem to be solved in the present invention provides and a kind ofly anti-ly boils, chewiness is smooth, mouthfeel is good.
For solving the problems of the technologies described above, the technical solution used in the present invention is: prescription is a major ingredient with flour, assists and joins salt, adds an amount of water, becomes reconciled, and makes according to the following steps then:
A, get one section face of becoming reconciled, evenly shakeout, the face that will shakeout with cutter is cut into flat;
B, evenly smear sesame oil on one's body, be rolled into hollow strips along broadside then at flat face;
C, hollow strips is stretched to the thickness appropriateness, dry and to obtain hollow noodles stretched by hand.
Among the described step a of the inventive method, preferably the face that will become reconciled evenly shakeout to thickness be 5cm, it is wide of 5cm that the face that will shakeout with cutter is cut into width, again with wide flat of being pressed into wide 15cm, thick 1cm; Preferably also comprise the steps: the hollow strips dish is become the face of multilayer among the described step b, every layer face body all is coated with sesame oil; After then face being flattened, coil into the face of multilayer once more; Described step c is preferably: side suspension is stretched at shady and cool environment in the hollow strips limit that will coil into face, hangs 1h; Vermicelli after will hanging are then stretched carefully once more, and shady and cool then environment hangs 20min again; Stretch once more after at last the vermicelli that hang being taken out carefully to the thickness appropriateness, dry and to obtain hollow noodles stretched by hand.The hollow noodles stretched by hand that obtains like this is flat and thin, and hollow.
Preferably also has egg white in auxilliary joining of the present invention, to improve the mouthfeel of product.
Adopt the beneficial effect that technique scheme produced to be: this method is on the basis of research Feng Weigong (palace) face, and the practice invention through for many years forms.The inventive method adopts manually stretches system, by smearing sesame oil on one's body at face, then face is rolled into the method for hollow-core construction, and the macaroni that obtains is not only anti-to be boiled, chewiness is smooth, and mouthfeel is good.Especially face is flattened, stretches system again, can obtain flat macaroni, and more anti-ly boil, chewiness, smooth, mouthfeel is better.
The specific embodiment
Embodiment 1:1, get 1000g flour, 30g salt, 2 egg white and an amount of water, stir the face that can obtain becoming reconciled.
2, get one section face of becoming reconciled, evenly shakeout to thickness be 5cm; It is wide of 5cm that the face that will shakeout with cutter is cut into width, again with wide flat of being pressed into wide 15cm, thick 1cm.
3, evenly smear sesame oil on one's body at flat face, be rolled into hollow strips along broadside then.
4, the hollow strips dish is become the face of multilayer, every layer face body all is coated with sesame oil; After the face flattening, coil into the face of multilayer once more, treacle 30min.
5, side suspension is stretched at shady and cool environment in the hollow strips limit that will coil into face, hangs 1h; Vermicelli after hanging are stretched to the thickness appropriateness, be suspended on shady and cool environment 20min.
6, can obtain flat macaroni with stretching once more after its taking-up, drying.
Adopt the thin method of repeatedly stretching in the present embodiment, the macaroni that obtains is more anti-to be boiled, chewiness is smooth, thereby obtains good mouthfeel.
Embodiment 2:1, get 500g flour, 20g salt, 2 egg white and an amount of water, stir the face that can obtain becoming reconciled.
2, get one section face of becoming reconciled, it is pressed into wide 20cm, thick 2cm flat.
3, evenly smear sesame oil on one's body at flat face, be rolled into hollow strips along broadside then.
4, hollow strips is stretched to the thickness appropriateness, dry and to obtain hollow noodles stretched by hand.
Embodiment 3:1, get 1000g flour, 20g salt, 1 egg white and an amount of water, stir the face that can obtain becoming reconciled.
2, get one section face of becoming reconciled, evenly shakeout to thickness be 3cm; It is wide of 3cm that the face that will shakeout with cutter is cut into width, again with wide flat of being pressed into wide 10cm, thick 0.5cm.
3, evenly smear sesame oil on one's body at flat face, be rolled into hollow strips along broadside then.
4, the hollow strips dish is become the face of multilayer, every layer face body all is coated with sesame oil; After the face flattening, coil into the face of multilayer once more, treacle 40min.
5, side suspension is stretched at shady and cool environment in the hollow strips limit that will coil into face, hangs 0.5h; Vermicelli after hanging are stretched to the thickness appropriateness, be suspended on shady and cool environment 30min.
6, can obtain flat macaroni with stretching once more after its taking-up, drying.
Embodiment 4:1, get 1000g flour, 20g salt, 1 egg white and an amount of water, stir the face that can obtain becoming reconciled.
2, get one section face of becoming reconciled, evenly shakeout to thickness be 8cm; It is wide of 8cm that the face that will shakeout with cutter is cut into width, again with wide flat of being pressed into wide 15cm, thick 1cm.
3, evenly smear sesame oil on one's body at flat face, be rolled into hollow strips along broadside then.
4, the hollow strips dish is become the face of multilayer, every layer face body all is coated with sesame oil; After the face flattening, coil into the face of multilayer once more, treacle 20min.
5, side suspension is stretched at shady and cool environment in the hollow strips limit that will coil into face, hangs 1.5h; Vermicelli after hanging are stretched to the thickness appropriateness, be suspended on shady and cool environment 10min.
6, can obtain flat macaroni with stretching once more after its taking-up, drying.
Claims (9)
1, a kind of processing method of hollow noodles stretched by hand, prescription is a major ingredient with flour, assists and joins salt, adds an amount of water, becomes reconciled, and it is characterized in that making according to the following steps:
A, get one section face of becoming reconciled, evenly shakeout, the face that will shakeout with cutter is cut into flat;
B, evenly smear sesame oil on one's body, be rolled into hollow strips along broadside then at flat face;
C, hollow strips is stretched to the thickness appropriateness, dry and to obtain hollow noodles stretched by hand.
2, the processing method of a kind of hollow noodles stretched by hand according to claim 1, it is characterized in that among the described step a, the face that to become reconciled evenly shakeout to thickness be 3-8cm, it is wide of 3-8cm that the face that will shakeout with cutter is cut into width, again with wide flat of being pressed into wide 10-20cm, thick 0.5-2cm.
3, the processing method of a kind of hollow noodles stretched by hand according to claim 2, it is characterized in that among the described step a, the face that to become reconciled evenly shakeout to thickness be 5cm, it is wide of 5cm that the face that will shakeout with cutter is cut into width, again with wide flat of being pressed into wide 15cm, thick 1cm.
4, the processing method of a kind of hollow noodles stretched by hand according to claim 1 is characterized in that also comprising the steps: the hollow strips dish is become among the described step b face of multilayer, and every layer face body all is coated with sesame oil; After then face being flattened, coil into the face of multilayer once more, treacle 20-40min.
5, the processing method of a kind of hollow noodles stretched by hand according to claim 1 is characterized in that described step c is: side suspension is stretched at shady and cool environment in the hollow strips limit that will coil into face, hangs 0.5-1.5h; Vermicelli after will hanging are then stretched carefully once more, and shady and cool then environment hangs 10-30min again; Stretch once more after at last the vermicelli that hang being taken out carefully to the thickness appropriateness, dry and to obtain hollow noodles stretched by hand.
6, the processing method of a kind of hollow noodles stretched by hand according to claim 5 is characterized in that described step c is: side suspension is stretched at shady and cool environment in the hollow strips limit that will coil into face, hangs 1h; Vermicelli after will hanging are then stretched carefully once more, and shady and cool then environment hangs 20min again; Stretch once more after at last the vermicelli that hang being taken out carefully to the thickness appropriateness, dry and to obtain hollow noodles stretched by hand.
7,, it is characterized in that also having egg white in described auxilliary joining according to the processing method of described any one hollow noodles stretched by hand of claim 1-6.
8, the processing method of a kind of hollow noodles stretched by hand according to claim 7 is characterized in that: add 10-20g salt, 0.5-2 egg white and an amount of water in every 500g flour, stir, the face that can obtain becoming reconciled.
9, the processing method of a kind of hollow noodles stretched by hand according to claim 8 is characterized in that: add 15g salt, 1 egg white and an amount of water in every 500g flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810080124XA CN101433286A (en) | 2008-12-16 | 2008-12-16 | Method for processing hollow noodles stretched by hand |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810080124XA CN101433286A (en) | 2008-12-16 | 2008-12-16 | Method for processing hollow noodles stretched by hand |
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| Publication Number | Publication Date |
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| CN101433286A true CN101433286A (en) | 2009-05-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA200810080124XA Pending CN101433286A (en) | 2008-12-16 | 2008-12-16 | Method for processing hollow noodles stretched by hand |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621890A (en) * | 2012-10-30 | 2014-03-12 | 彭聪 | Processing method for nostoc sphaeroides noodle |
| CN105410651A (en) * | 2015-11-26 | 2016-03-23 | 郑州朱屯米粉食品有限公司 | Production method and special mold for hollow beef tendon noodles |
-
2008
- 2008-12-16 CN CNA200810080124XA patent/CN101433286A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621890A (en) * | 2012-10-30 | 2014-03-12 | 彭聪 | Processing method for nostoc sphaeroides noodle |
| CN105410651A (en) * | 2015-11-26 | 2016-03-23 | 郑州朱屯米粉食品有限公司 | Production method and special mold for hollow beef tendon noodles |
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Open date: 20090520 |