CN103169011A - Pickled Chinese cabbage noodles and processing method thereof - Google Patents
Pickled Chinese cabbage noodles and processing method thereof Download PDFInfo
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- CN103169011A CN103169011A CN2013101270501A CN201310127050A CN103169011A CN 103169011 A CN103169011 A CN 103169011A CN 2013101270501 A CN2013101270501 A CN 2013101270501A CN 201310127050 A CN201310127050 A CN 201310127050A CN 103169011 A CN103169011 A CN 103169011A
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Abstract
The invention discloses pickled Chinese cabbage noodles and a processing method thereof. The pickled Chinese cabbage noodles are prepared from the following raw materials in parts by weight: 95-105 parts of refined flour, 18-23 parts of pickled Chinese cabbage, 0.8-0.9 part of alkali, 0.01 part of salt and 10-12 parts of spring water. The processing method comprises the following steps of: boiling the pickled Chinese cabbage for 2-5 minutes, then cooling and juicing; sieving with a 60-80 meshes sieve to obtain pickled Chinese cabbage juice, and abandoning filter residue; adding the pickled Chinese cabbage juice into the refined flour in proportion, and adding ingredients in proportion and mixing uniformly; adding the spring water, slowing mixing by adopting a dough mixer, then grinding dough into noodles by adopting a noodle pressing machine, automatically hanging the noodles on rods by a machine; and then automatically sending rods with noodles to a drying room, and gradually moving forward in the drying room, wherein the temperature in the drying room is 25-30 DEG C, and the noodles are automatically dried in six hours. Compared with common noodles and instant noodles on the market, the pickled Chinese cabbage noodles produced by the method disclosed by the invention have a better taste and are especially applicable to people who like to eat pickled Chinese cabbage.
Description
Technical field
The present invention relates to a kind of noodles, relate in particular to a kind of sauerkraut noodles and processing method thereof.
Background technology
Sauerkraut, sour fragrance alcohol, light tasty and refreshing is rich in the nutriments such as amino acid, dietary fiber, does not contain anticorrisive agent and pigment, is a kind of healthy food of green natural.What adopt due to sauerkraut is clean and sanitary storage method, so contain a large amount of edible nutritional labelings, the process of infuse can produce natural plant enzyme, and the effect of maintenance intestines and stomach normal physiological function is arranged.Sauerkraut can be regulated appetite, whets the appetite, the complementary diets fiber though eat, and healthy hidden danger wherein is quite a few.As containing more nitrite in sauerkraut, enter after human body and can generate Carcinogenic Nitrosamines, harmful.But a lot of people are delithted with again the taste of sauerkraut, from not eat sauerkraut, to this, the inventor develops with great concentration a kind of method of sauerkraut noodles and processing sauerkraut noodles through repetition test.
Summary of the invention
Purpose of the present invention provides a kind of processing method of sauerkraut noodles, and the method adopts conventional noodle producing equipment production, the nutrition of sauerkraut is partly added in noodles, to produce high-quality sauerkraut noodles.
The raw material of sauerkraut noodles of the present invention is by following quality proportioning:
Refining flour 95-105, sauerkraut 18-23, alkali 0.8-0.9, salt 0.01, mountain spring water 10-12.
A kind of processing method of sauerkraut noodles comprises the steps:
(1) will salt down good sauerkraut boiling water 2-5 minute, then cooling squeezing the juice; Cross the 60-80 mesh sieve, obtain sauerkraut juice, abandon filter residue;
(2) in proportion sauerkraut juice is joined in refining flour, will prepare burden by proportioning also adds mixing;
(3) add mountain spring water, use the dough mixing machine low rate mixing, then with oodle maker, dough roller is pressed into strip, the automatic peg of machine; Then the peg noodles enter drying room automatically, and move forward gradually in drying room, and in drying room, temperature is 25 ℃-30 ℃, noodles auto-drying after 6 hours.
The quality proportioning of the raw material of above-mentioned pickled cabbage salting is: green vegetables 500, glutinous rice 100, Chinese prickly ash 25, garlic 25, salt down soup 150, cold water 500, salt 8, white wine 25 always.
The method for salting of above-mentioned sauerkraut: (1) is shone green vegetables here, is cleaned, wrings out, and the glutinous rice stir-bake to yellowish grinds face, and is standby; (2) choose the container of a good seal performance, according to the raw material proportioning of determining, put into container bottom with cleaning green vegetables, Chinese prickly ash, the garlic of wringing out, then after the mode that adds one deck sticky rice powder by one deck green vegetables is successively put well, with a clean stone, green vegetables are pressed in container bottom and do not allow it float on the soup face that salts down, pour the ready soup that always salts down in advance in container; White wine, cold water, salt, the lid of covered container was with water seal mode sealing and fermenting 30 days.
Noodles, instant noodles common on the sauerkraut noodles that this method is produced and market are compared, and mouthfeel is better; Often eat the wide intestines of the useful stomach of sauerkraut noodles, orectic effect.
The specific embodiment
Embodiment 1:
The raw material mass mixture ratio of sauerkraut noodles of the present invention:
Refining flour 95, sauerkraut 18, alkali 0.8, salt 0.01, mountain spring water 10.
The processing method of above-mentioned sauerkraut noodles comprises the steps: sauerkraut boiling water 2-5 minute that it is good that (1) will salt down, then cooling squeezing the juice; Cross the 60-80 mesh sieve, obtain sauerkraut juice, abandon filter residue;
(2) in proportion sauerkraut juice is joined in refining flour, will prepare burden by proportioning also adds mixing;
(3) add mountain spring water, use the dough mixing machine low rate mixing, then with oodle maker, dough roller is pressed into strip, the automatic peg of machine; Then the peg noodles enter drying room automatically, and move forward gradually in drying room, and in drying room, temperature is 25 ℃-30 ℃, noodles auto-drying after 6 hours.
The quality proportioning of the raw material of above-mentioned pickled cabbage salting is: green vegetables 500, glutinous rice 100, Chinese prickly ash 25, garlic 25, salt down soup 150, cold water 500, salt 8, white wine 25 always.
The method for salting of above-mentioned sauerkraut: (1) is shone green vegetables here, is cleaned, wrings out, and the glutinous rice stir-bake to yellowish grinds face, and is standby; (2) choose the container of a good seal performance, according to the raw material proportioning of determining, put into container bottom with cleaning green vegetables, Chinese prickly ash, the garlic of wringing out, then after the mode that adds one deck sticky rice powder by one deck green vegetables is successively put well, with a clean stone, green vegetables are pressed in container bottom and do not allow it float on the soup face that salts down, pour the ready soup that always salts down in advance in container; White wine, cold water, salt, the lid of covered container was with water seal mode sealing and fermenting 30 days.
The good toughness of the sauerkraut noodles that the inventive method makes has again unique mouthfeel of sauerkraut.
Embodiment 2:
The other the same as in Example 1, the raw material proportioning is: refining flour 105, sauerkraut 20, alkali 0.9, salt 0.01, mountain spring water 10.
Embodiment 3:
The other the same as in Example 1, refining flour 100, sauerkraut 23, alkali 0.9, salt 0.01, mountain spring water 12.
Claims (4)
1. sauerkraut noodles, it is characterized in that: the raw material mass mixture ratio of these sauerkraut noodles is: refining flour 95-105, sauerkraut 18-23, alkali 0.8-0.9, salt 0.01, mountain spring water 10-12.
2. the processing method of sauerkraut noodles, is characterized in that: comprise the steps:
(1) will salt down good sauerkraut boiling water 2-5 minute, then cooling squeezing the juice; Cross the 60-80 mesh sieve, obtain sauerkraut juice, abandon filter residue;
(2) in proportion sauerkraut juice is joined in refining flour, will prepare burden by proportioning also adds mixing;
(3) add mountain spring water, use the dough mixing machine low rate mixing, then with oodle maker, dough roller is pressed into strip, the automatic peg of machine; Then the peg noodles enter drying room automatically, and move forward gradually in drying room, and in drying room, temperature is 25 ℃-30 ℃, noodles auto-drying after 6 hours.
3. processing method as claimed in claim 2, it is characterized in that: the quality proportioning of the raw material of described pickled cabbage salting is: green vegetables 500, glutinous rice 100, Chinese prickly ash 25, garlic 25, salt down soup 150, cold water 500, salt 8, white wine 25 always.
4. processing method as claimed in claim 2 is characterized in that: the method for salting of described sauerkraut: (1) is shone green vegetables here, is cleaned, wrings out, and the glutinous rice stir-bake to yellowish grinds face, and is standby; (2) choose the container of a good seal performance, according to the raw material proportioning of determining, put into container bottom with cleaning green vegetables, Chinese prickly ash, the garlic of wringing out, then after the mode that adds one deck sticky rice powder by one deck green vegetables is successively put well, with a clean stone, green vegetables are pressed in container bottom and do not allow it float on the soup face that salts down, pour the ready soup that always salts down in advance in container; White wine, cold water, salt, the lid of covered container was with water seal mode sealing and fermenting 30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013101270501A CN103169011A (en) | 2013-04-14 | 2013-04-14 | Pickled Chinese cabbage noodles and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101270501A CN103169011A (en) | 2013-04-14 | 2013-04-14 | Pickled Chinese cabbage noodles and processing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544359A (en) * | 2015-01-16 | 2015-04-29 | 镇远县益康长寿汤作坊 | Cured soup and preparation method thereof |
| CN104738413A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Pickled vegetable instant noodle |
| CN105475844A (en) * | 2015-11-19 | 2016-04-13 | 河南洛阳红牡丹产业研发有限公司 | Manufacturing method for peony paste noodle |
| CN106072212A (en) * | 2016-07-18 | 2016-11-09 | 贵州省黄平县乐源旅游特色食品有限公司 | Hmong's flavor stirs fry in oil the processing method of soup dish of salting down |
| CN108094891A (en) * | 2017-12-28 | 2018-06-01 | 吴昊宝 | A kind of hominy grits sauerkraut hybrid noodles with healthcare function and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| CN1288683A (en) * | 1999-09-22 | 2001-03-28 | 朗乡林业局山野菜厂 | Chinese sauerkraut and its production process |
| CN101147562A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing sauerkraut product |
| CN101473861A (en) * | 2009-01-22 | 2009-07-08 | 蒙友富 | Vegetable noodles |
| CN102894314A (en) * | 2012-05-23 | 2013-01-30 | 贵州省黄平县乐源旅游特色食品厂 | Method for preparing Hmong's delicate fragrance-type pickled soup |
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2013
- 2013-04-14 CN CN2013101270501A patent/CN103169011A/en active Pending
Patent Citations (4)
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| CN1288683A (en) * | 1999-09-22 | 2001-03-28 | 朗乡林业局山野菜厂 | Chinese sauerkraut and its production process |
| CN101147562A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing sauerkraut product |
| CN101473861A (en) * | 2009-01-22 | 2009-07-08 | 蒙友富 | Vegetable noodles |
| CN102894314A (en) * | 2012-05-23 | 2013-01-30 | 贵州省黄平县乐源旅游特色食品厂 | Method for preparing Hmong's delicate fragrance-type pickled soup |
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| 周坚等: "蔬菜面条的研制", 《粮食与饲料工业》 * |
| 曹庆穗等: "纯天然五彩蔬菜营养挂面的研制", 《江苏农业科学》 * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738413A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Pickled vegetable instant noodle |
| CN104544359A (en) * | 2015-01-16 | 2015-04-29 | 镇远县益康长寿汤作坊 | Cured soup and preparation method thereof |
| CN105475844A (en) * | 2015-11-19 | 2016-04-13 | 河南洛阳红牡丹产业研发有限公司 | Manufacturing method for peony paste noodle |
| CN106072212A (en) * | 2016-07-18 | 2016-11-09 | 贵州省黄平县乐源旅游特色食品有限公司 | Hmong's flavor stirs fry in oil the processing method of soup dish of salting down |
| CN108094891A (en) * | 2017-12-28 | 2018-06-01 | 吴昊宝 | A kind of hominy grits sauerkraut hybrid noodles with healthcare function and preparation method thereof |
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Application publication date: 20130626 |