CN102058054A - Method for preparing hot dry noodles - Google Patents
Method for preparing hot dry noodles Download PDFInfo
- Publication number
- CN102058054A CN102058054A CN2009102302503A CN200910230250A CN102058054A CN 102058054 A CN102058054 A CN 102058054A CN 2009102302503 A CN2009102302503 A CN 2009102302503A CN 200910230250 A CN200910230250 A CN 200910230250A CN 102058054 A CN102058054 A CN 102058054A
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- CN
- China
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- sesame oil
- root
- zheganmian
- preparation
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention relates to a method for preparing hot dry noodles. The hot dry noodles are prepared from fine flour, chili powder, monosodium glutamate, sesame paste, white vinegar, pure sesame oil, chopped green onion, kohlrabi, sesame oil, soy sauce and dietary alkali. The hot dry noodles prepared by the invention are bright in color, spicy and delicious, thus the method provided by the invention has a high value for market popularization.
Description
Technical field: this product relates to food processing field, relates in particular to a kind of preparation method of zheganmian.
Implementation method of the present invention:
Raw material is formed: refined flour 1500 grams, paprika 25 grams, monosodium glutamate 15 grams, sesame paste 250 grams, light-coloured vinegar 100 grams, little mill sesame oil 100 grams, chopped spring onion 100 grams, root-mustard 100 grams, sesame oil 50 grams, soy sauce 750 grams, dietary alkali 20 grams.
Preparation method:
1, flour is poured in the basin, injected flour slowly after food alkali dissolves with clear water, mix and stir energetically repeatedly with hand.
2, the face that will become reconciled is made one fen thick disc bar of diameter.Cauldron is put on the fire, puts into clear water and boils, and noodles are trembled the pan boiling down that looses, and dials diffusingly immediately with bamboo chopsticks, boils approximately 3 minutes, pulls out when medium well to noodles, drains the water, and puts on the chopping board to provoke with bamboo chopsticks to blow on, and brushes sesame oil then, trembles to open and mixes thoroughly to the diffusing bar of root root.
3, sesame paste is put into alms bowl, following little mill sesame oil is mixed well, and chilli powder drenches into boiling sesame oil makes chilli oil.Root-mustard is cleaned, all be cut into the small rice grain fourth, contain in the little alms bowl respectively with skewer-roasted pork, dried shrimp.
4, will scald good noodles 205 grams and put into the bamboo dustpan, drop in the very hot oven boiling water pot jittery up and down boiling hot heat, pick up and drain the water, pour in the bowl, sprinkle root-mustard, water sesame paste, add little mill sesame oil 50 grams, light-coloured vinegar, capsicum, monosodium glutamate, sprinkle chopped spring onion, mix thoroughly.
Claims (5)
1. the preparation method of a zheganmian is characterized in that: be made by refined flour, paprika, monosodium glutamate, sesame paste, light-coloured vinegar, little mill sesame oil, chopped spring onion, root-mustard, sesame oil, soy sauce, dietary alkali.
2. the preparation method of a kind of zheganmian according to claim 1 is characterized in that: flour is poured in the basin, injected flour slowly after food alkali dissolves with clear water, mix and stir energetically repeatedly with hand.
3. the preparation method of a kind of zheganmian according to claim 1, it is characterized in that: the face that will become reconciled is made one fen thick disc bar of diameter.Cauldron is put on the fire, puts into clear water and boils, and noodles are trembled the pan boiling down that looses, and dials diffusingly immediately with bamboo chopsticks, boils approximately 3 minutes, pulls out when medium well to noodles, drains the water, and puts on the chopping board to provoke with bamboo chopsticks to blow on, and brushes sesame oil then, trembles to open and mixes thoroughly to the diffusing bar of root root.
4. the preparation method of a kind of zheganmian according to claim 1, it is characterized in that: sesame paste is put into alms bowl, and following little mill sesame oil is mixed well, and chilli powder drenches into boiling sesame oil makes chilli oil.Root-mustard is cleaned, all be cut into the small rice grain fourth, contain in the little alms bowl respectively with skewer-roasted pork, dried shrimp.
5. the preparation method of a kind of zheganmian according to claim 1, it is characterized in that: will scald good noodles 205 grams and put into the bamboo dustpan, drop in the very hot oven boiling water pot, jittery up and down boiling hot heat picks up and drains the water, and pours in the bowl, sprinkle root-mustard, water sesame paste, add little mill sesame oil 50 grams, light-coloured vinegar, capsicum, monosodium glutamate, sprinkle chopped spring onion, mix thoroughly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102302503A CN102058054A (en) | 2009-11-13 | 2009-11-13 | Method for preparing hot dry noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102302503A CN102058054A (en) | 2009-11-13 | 2009-11-13 | Method for preparing hot dry noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102058054A true CN102058054A (en) | 2011-05-18 |
Family
ID=43993725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102302503A Pending CN102058054A (en) | 2009-11-13 | 2009-11-13 | Method for preparing hot dry noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102058054A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169015A (en) * | 2013-04-14 | 2013-06-26 | 贵州黄平靓鸥桑综合开发有限公司 | Spicy noodles and processing method thereof |
| CN104171919A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of three-color greenstuff hot noodles with sesame paste |
| CN104522534A (en) * | 2014-12-23 | 2015-04-22 | 郑州朱屯米粉食品有限公司 | Steaming and soaking continuous production method of hot dry noodles and dedicated production line |
| CN104921042A (en) * | 2015-07-01 | 2015-09-23 | 刘丙鑫 | Flavor cooked wheaten food and accompanied sauce |
| CN113475705A (en) * | 2021-07-06 | 2021-10-08 | 董辉 | Rattan pepper flavored hot dry noodles |
-
2009
- 2009-11-13 CN CN2009102302503A patent/CN102058054A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169015A (en) * | 2013-04-14 | 2013-06-26 | 贵州黄平靓鸥桑综合开发有限公司 | Spicy noodles and processing method thereof |
| CN103169015B (en) * | 2013-04-14 | 2014-01-01 | 贵州黄平靓鸥桑综合开发有限公司 | Spicy noodles and processing method thereof |
| CN104171919A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of three-color greenstuff hot noodles with sesame paste |
| CN104522534A (en) * | 2014-12-23 | 2015-04-22 | 郑州朱屯米粉食品有限公司 | Steaming and soaking continuous production method of hot dry noodles and dedicated production line |
| CN104522534B (en) * | 2014-12-23 | 2017-10-10 | 郑州朱屯米粉食品有限公司 | Zheganmian steams, soaks continuous producing method and special production line |
| CN104921042A (en) * | 2015-07-01 | 2015-09-23 | 刘丙鑫 | Flavor cooked wheaten food and accompanied sauce |
| CN113475705A (en) * | 2021-07-06 | 2021-10-08 | 董辉 | Rattan pepper flavored hot dry noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110518 |