CN101849636B

CN101849636B - Instant cold noodles and preparation method thereof

Info

Publication number: CN101849636B
Application number: CN2010102070250A
Authority: CN
Inventors: 王桂霞
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-06-23
Filing date: 2010-06-23
Publication date: 2012-06-06
Anticipated expiration: 2030-06-23
Also published as: CN101849636A

Abstract

The invention relates to instant cold noodles and a preparation method thereof, belonging to foods and preparation methods. The instant cold noodles are prepared by the following steps of: mixing 70-100 parts of flour, 25-45 parts of water, 1-3 parts of alkali, 2-5 parts of salt and 2-5 parts of starch, uniformly stirring and kneading into a flour blank; extruding the flour blank into strips; braising and covering moulded noodles and standing at 15-40 DEG C for at least two hours; steaming the fermented noodles at 100-200 DEG C for 10-25 minutes; and cooling the processed noodles to room temperature and vacuumizing to obtain the instant cold noodles. The prepared cold noodles are convenient and rapid for cooking and can be eaten just by cooking for 2-5 minutes and adding ingredients without cold soaking, and the cooking time is saved.

Description

Instant cold noodles and preparation method

Technical field

The invention belongs to food and preparation method, particularly relate to a kind of instant cold noodles and preparation method.

Background technology

Huyashi-chuuka (cold chinese-style noodles) is the traditional food of China Korean nationality, but along with expanding economy, and the various places that spread all over the country, huyashi-chuuka (cold chinese-style noodles) shop become one of food that people like, especially summer, its inlet is nice and cool light, very popular especially.But traditional huyashi-chuuka (cold chinese-style noodles), its cooking process complicacy is loaded down with trivial details when edible, need earlier huyashi-chuuka (cold chinese-style noodles) be opened with the cold water bubble, and the reusable heat poach is ripe, and the back is washed in a pan cold, is added batching with cold water, can eat.

Summary of the invention

The present invention is intended to overcome the deficiency of prior art, and a kind of instant cold noodles and preparation method are provided.

Instant cold noodles of the present invention is to be prepared from following raw materials by weight portion:

70～100 parts in flour

25～45 parts in water

1～3 part in alkali

2～5 parts of salt

2～5 parts of starch

Above-mentioned instant cold noodles is to be prepared from through following method:

A, mixing: with 2～5 parts in 70～100 parts in flour, 25～45 parts in water, 1～3 part in alkali, salt with 2～5 parts of mixing of starch, stir and rub into the face base;

B, extrusion modling: will be through the face base extruding slivering of a step;

C, proof: will boil in a covered pot over a slow fire lid through the moulding noodles that the b step makes, and under 15～40 degrees centigrade, leave standstill at least 2 hours;

D, steaming face: will steam 10～25 minutes down at 100～200 ℃ through the noodles that proof that the c step makes;

E, finished product packing: it is cool to room temperature to take out through the noodles of d step process, dry in the air, and vacuum packaging promptly makes instant cold noodles.

Instant cold noodles of the present invention and preparation method are compared with traditional preparation method, and maximum difference is exactly to have increased steaming face step; Instant cold noodles with the method makes when edible, only needs instant cold noodles was boiled 2～5 minutes; Have a shower with cold water again, add batching, be i.e. edible.

Instant cold noodles of the present invention and preparation method, the huyashi-chuuka (cold chinese-style noodles) that it makes, culinary art need not coldly be steeped easily and fast, only need boil 2～5 minutes, adds batching, and promptly edible has been saved cooking time.

The specific embodiment

Embodiment 1

70 parts in flour

25 parts in water

1 part in alkali

2 parts of salt

2 parts of starch

10 parts of corn flour

It is to be prepared from through following method:

A, mixing: flour, water, alkali, salt, starch and corn flour are mixed, stir and rub into the face base;

C, proof: will boil in a covered pot over a slow fire lid through the moulding noodles that the b step makes, under 15 degrees centigrade, leave standstill 2 hours;

D, steaming face: will steam 25 minutes down at 100 ℃ through the noodles that proof that the c step makes;

E, finished product packing: it is cool to room temperature to dry in the air through the noodles of d step process, and vacuum packaging promptly makes instant cold noodles.

Embodiment 2

100 parts in flour

45 parts in water

3 parts in alkali

5 parts of salt

5 parts of starch

20 parts of buckwheats

It is to be prepared from through following method:

A, mixing: flour, water, buckwheat, alkali, salt and starch are mixed, stir and rub into the face base;

C, proof: will boil in a covered pot over a slow fire lid through the moulding noodles that the b step makes, under 40 degrees centigrade, leave standstill 10 hours;

D, steaming face: will steam 10 minutes down at 150 ℃ through the noodles that proof that the c step makes;

Embodiment 3

Instant cold noodles of the present invention is to be prepared from by weight following material:

85 parts in flour

40 parts in water

2 parts in alkali

3 parts of salt

3 parts of starch

5 parts of corn flour

6 parts of buckwheats

It is to be prepared from through following method:

A, mixing: flour, water, corn flour, buckwheat, alkali, salt and starch are mixed, stir and rub into the face base;

C, proof: will boil in a covered pot over a slow fire lid through the moulding noodles that the b step makes, under 25 degrees centigrade, leave standstill 4 hours;

D, steaming face: will steam 20 minutes down at 110 ℃ through the noodles that proof that the c step makes;

Embodiment 4

85 parts in flour

40 parts in water

2 parts in alkali

3 parts of salt

3 parts of starch

It is to be prepared from through following method:

A, mixing: flour, water, alkali, salt and starch are mixed, stir and rub into the face base;

C, proof: will boil in a covered pot over a slow fire lid through the moulding noodles that the b step makes, under 25 degrees centigrade, leave standstill 8 hours;

Claims

1. instant cold noodles mainly is to be prepared from following raw materials by weight portion:

70～100 parts in flour

25～45 parts in water

1～3 part in alkali

2～5 parts of salt

2～5 parts of starch

Its preparation method is carried out as follows:

E, finished product packing: it is cool to room temperature to dry in the air through the noodles of d step process, promptly makes instant cold noodles.