CN101797026A

CN101797026A - Method for producing handmade spinach dried noodles

Info

Publication number: CN101797026A
Application number: CN200910074691A
Authority: CN
Inventors: 李国俊; 刘勇宏; 崔凤玉
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-06-05
Filing date: 2009-06-05
Publication date: 2010-08-11

Abstract

The invention relates to a method for producing handmade spinach dried noodles, which comprises the following steps: taking flour, table salt, purified water and spinach juice as raw materials, and kneading the raw materials into uniform dough; sufficiently proving the dough, making into coils, rubbing into strips, winding on a rod, storing in a basement, drawing, drying to form, and finally cutting into 24-26 cm, thereby producing the handmade dried noodles. The handmade spinach dried noodles reserve the nutritional ingredients in the flour and vegetables as well as the natural color of the vegetables, have the advantages of nature color, attractive appearance and no turbid soup, and greatly improve the mouthfeel.

Description

A kind of preparation method of manual spinach vermicelli

Technical field

The invention belongs to food technology field, relate to a kind of preparation method of vermicelli, particularly relate to a kind of preparation method of manual fine-dried vegetable noodles.

Background technology

Vermicelli are a kind of popular foods, and vermicelli edible in people's daily life mainly are to be made by large and small wheat.Raising along with people's living standard, the kind of vermicelli food is more and more, kinds such as nutrition fine dried noodles, egg noodle, wheat core vermicelli, yolk vermicelli, egg white vermicelli, fine-dried vegetable noodles have appearred, these vermicelli mostly are to adopt simply to add a certain amount of nutraceutical in flour, rub up by machine then, suppress vermicelli, though the vermicelli of producing so than before vermicelli aspect nutrition increase, but mouthfeel is not good enough, there is not tenacity, and these vermicelli are vivid for color and luster, do not mix soup, generally can add some food additives.

Summary of the invention

The objective of the invention is existing vermicelli processing method is improved, a kind of nutritious to obtain, mouthfeel is good, need not add any food additives and can keep the preparation method that the vermicelli color and luster is vivid, do not mix the manual spinach vermicelli of soup.

The objective of the invention is to be achieved through the following technical solutions:

A kind of preparation method of manual spinach vermicelli is that to adopt the component with following portions by weight be raw material:

Flour 400～500

Edible salt 8～10

Pure water 180～200

Spinach juice 40～50

Make according to following step:

1, spinach juice and pure water are added in the flour, add edible salt again, stir and rub up into even dough, left standstill the face of waking up 4 hours;

2, dough is pressed into the wire rod that 5cm is thick, 5cm is wide, coiled the face of in washbasin, waking up 4 hours;

3, wire rod is twisted into the noodles of diameter 1cm thickness, evenly dish left standstill the face of waking up 6 hours in washbasin again;

4, above-mentioned noodles are twined on the bar, put into the basement groove, tight with the plastics fabric envelope, the insulation air proof left standstill the face of waking up 2 hours;

5, the connecting rod zone face takes out from the basement groove, divides to hand over to be elongated to fine flour, puts into the basement groove again and preserves 1 hour;

6, from the basement groove, take out fine flour, be placed under the sunlight or dry under the ventilation condition or dry moulding;

7, the noodles with drying are cut into 24～26cm length, and packing is made manual spinach vermicelli.

The manual spinach vermicelli of making by said method had both kept flour and nutrient content in vegetables, had also kept vegetables. natural colored, and the vermicelli color and luster produced nature, vivid tempting, do not mix soup, the mouthfeel aspect is greatly improved.

The specific embodiment

Embodiment 1

Earlier spinach is cleaned with clear water, put into agitator for food-making and batter down, filter and remove residue obtains spinach juice.

Get spinach juice 50 grams, pure water 180 grams add in the 450 gram flour, add edible salt 10 grams, make even dough through stirring to rub up, and leave standstill the face of waking up 4 hours.Dough is pressed into the wire rod that 5cm is thick, 5cm is wide, coiled the face of in washbasin, waking up 4 hours.Take out wire rod, all be twisted into the noodles of diameter 1cm thickness, evenly dish left standstill the face of waking up 6 hours in washbasin.Above noodles are twined on the bar, put into the basement groove, tight with the plastics fabric envelope, make the insulation air proof, left standstill the face of waking up 2 hours.The noodles connecting rod is taken out, divide to hand over to be elongated to fine flour, put into the basement groove again and preserved 1 hour, and cover with Polypropylence Sheet and make air proof.From the basement groove, take out fine flour, be placed under the sunlight or ventilation condition under dry or dry moulding.Dried noodles is placed on the case, is cut into the vermicelli of 24cm length, packing is made manual spinach vermicelli finished product.

Embodiment 2

Get spinach juice 40 grams, pure water 200 grams add in the 500 gram flour, add edible salt 10 grams, make even dough through stirring to rub up, and leave standstill the face of waking up 4 hours.Dough is pressed into the wire rod that 5cm is thick, 5cm is wide, coiled the face of in washbasin, waking up 4 hours.Take out wire rod, all be twisted into the noodles of diameter 1cm thickness, evenly dish left standstill the face of waking up 6 hours in washbasin.Above noodles are twined on the bar, put into the basement groove, tight with the plastics fabric envelope, make the insulation air proof, left standstill the face of waking up 2 hours.The noodles connecting rod is taken out, divide to hand over to be elongated to fine flour, put into the basement groove again and preserved 1 hour, and cover with Polypropylence Sheet and make air proof.From the basement groove, take out fine flour, be placed under the sunlight or ventilation condition under dry or dry moulding.Dried noodles is placed on the case, is cut into the vermicelli of 26cm length, packing is made manual spinach vermicelli finished product.

Claims

1. the preparation method of a manual spinach vermicelli is that to adopt the component with following portions by weight be raw material:

Flour 400～500

Edible salt 8～10

Pure water 180～200

Spinach juice 40～50

Make according to following step:

1), spinach juice and pure water are added in the flour, adds edible salt again, stir and rub up into even dough, left standstill the face of waking up 4 hours;

2), dough is pressed into the wire rod that 5cm is thick, 5cm is wide, in washbasin, wake up face 4 hours of dish;

3), again wire rod is twisted into the noodles of diameter 1cm thickness, evenly dish left standstill the face of waking up 6 hours in washbasin;

4), above-mentioned noodles are twined on the bar, put into the basement groove, tight with the plastics fabric envelope, the insulation air proof left standstill the face of waking up 2 hours;

5), the connecting rod zone face takes out from the basement groove, divides to hand over to be elongated to fine flour, put into the basement groove again and preserved 1 hour;

6), from the basement groove, take out fine flour, be placed under the sunlight or dry under the ventilation condition or dry moulding;

7), dried noodles is cut into 24～26cm length, vermicelli be finished product, packing is made manual spinach vermicelli.