CN103478581A - Hand finishing process of long-feng tribute noodles - Google Patents
Hand finishing process of long-feng tribute noodles Download PDFInfo
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- CN103478581A CN103478581A CN201310387086.3A CN201310387086A CN103478581A CN 103478581 A CN103478581 A CN 103478581A CN 201310387086 A CN201310387086 A CN 201310387086A CN 103478581 A CN103478581 A CN 103478581A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a hand finishing process of long-feng tribute noodles. The hand finishing process is characterized by comprising the steps of 1. kneading a dough; 2. carrying out first-time standing on the dough; 3. flatly rolling the dough; 4. cutting a dough sheet into thick strips; 5. carrying out second-time standing on the thick strips; 6. twisting and pulling into the thick strips into thin strips; 7. carrying out third-time standing on the thin strips; 8. winding the thin strips on flour chopsticks; 9. pulling the thin strips; 10. carrying out fourth-time standing; 11. inserting the flour chopsticks on a flour frame; 12. dragging the thin strips; 13. separating the noodles; 14. airing; and 15. collecting and packaging. The hand finishing process of the long-feng tribute noodles adopts pure hand finishing; gluten is well formed, the noodles are smooth in mouthfeel, are soft, fragrant and delicious, and can not roil the soup.
Description
Technical field
The present invention relates to a kind of processing technology of noodles, relate in particular to a kind of manual processing technology of dragon and phoenix tribute face.
Background technology
Dragon and phoenix tribute face originates in the Huaining County, Anhui Province, with a long history.While passing on from one to another the Northern Song Dynasty, Stone steles town, Huaining have the people towards in be the official, during 70 birthday, its younger brother send capital to offer birthday congratulations by " longlife noodles " in local from afar, its brother gives forefathers' Song Chao Kuang-yin by this face again and advances " food for the emperor ".Forefathers Song, because feeling tasty, deliver an imperial order and pay a tribute year after year, therefore claim " dragon and phoenix tribute face ".
Dragon and phoenix tribute face is different from general noodle production.It adopts the multiple fine fodders such as refining flour, egg essence, refined sesame oil, refined salt, manually meticulously draws and forms.Finished product Bai Ruyin, thin as silk, silk silk fibring, length is consistent.Its cooking is edible also to be worthy of careful study, and first gets chicken soup or meat soup ready and helps with soy sauce, monosodium glutamate, chopped spring onion in bowl, then the face lattice that boil in pot are pulled out, puts in soup bowl, adjusts the use that holds a sinecure, the entrance softness, and delicious flavour, being rich in nutrition, optimum the old and the weak women and children are edible.
The dragon and phoenix tribute face of selling in the market, have much all suitability for industrialized production, and sensory of noodles is not good.
Summary of the invention
A technical problem to be solved by this invention is: a kind of pure manual processing is provided, and gluten quality forms, the manual processing technology that sensory of noodles is smooth, soft, delicate fragrance is good to eat, do not mix the dragon and phoenix tribute face of soup.
The manual processing technology of dragon and phoenix tribute face, comprise the steps:
1) and face: flour, water, salt are inserted in the face cylinder and are stirred according to the ratio of 100: 33: 7, dough surface is smooth, tack-free, internal moisture evenly, energetically during road, and face success;
2) face of waking up for the first time: the dough of becoming reconciled is placed on chopping board and covers wet cloth, and time of repose is 1.5～2 hours;
3) open plate: roll out, roll flat by good wake flour group to surrounding;
4) coil large bar: panel is divided into to thick bar, rubs round putting in basin with the hands;
5) face of waking up for the second time: the face of will be divided into thick bar, rubbing circle with the hands in basin standing 0.5～1 hour, the face of waking up for the second time;
6) coil little: will fall basin on chopping board through the thick bar face of the face of waking up for the second time, and after rubbing with the hands, pulling into slice, then put in basin;
7) face of waking up for the third time: the face that will rub, pull into slice with the hands in basin standing 0.5～1 hour, the face of waking up for the third time;
8) upper chopsticks: with hand by basin through the vermicelli of the face of waking up for the third time around to face chopsticks;
9) stubborn face: the noodles on face chopsticks are pulled gently;
10) the 4th awake face: standing 0.5～1 hour of the noodles that the upper process of face chopsticks is pulled;
11) added: that face chopsticks are plugged to the face frame;
12) hand-pulled noodles: pinch face chopsticks with hand and pull downwards;
13) divide face: with the face label, noodles are therefrom separated, avoid drafting;
14) airing: the face frame is shouldered on sanitation and hygiene, good, the breezy threshing ground of illumination, exposed to the weather, natural drying, the environment temperature of airing is 5-30 ℃;
15) receive dress: treat face head part drying, can receive dress, metering packing.
Compared with prior art, the beneficial effect that the present invention has is:
1, the present invention is pure manual processing, owing to being process machining, therefore without " iron taste ";
2, the manual processing technology of dragon and phoenix tribute face of the present invention, can make gluten quality form, and sensory of noodles is smooth, soft, delicate fragrance is good to eat, not mixed soup.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is further detailed explanation.
Embodiment mono-
The manual processing technology of dragon and phoenix tribute face, comprise the steps:
1) and face: flour, water, salt are inserted in the face cylinder and are stirred according to the ratio of 100: 33: 7, dough surface is smooth, tack-free, internal moisture evenly, energetically during road, and face success;
2) face of waking up for the first time: the dough of becoming reconciled is placed on chopping board and covers wet cloth, and time of repose is 1.5 hours;
3) open plate: roll out, roll flat by good wake flour group to surrounding;
4) coil large bar: panel is divided into to thick bar, rubs round putting in basin with the hands;
5) face of waking up for the second time: the face of will be divided into thick bar, rubbing circle with the hands in basin standing 0.5 hour, the face of waking up for the second time;
6) coil little: will fall basin on chopping board through the thick bar face of the face of waking up for the second time, and after rubbing with the hands, pulling into slice, then put in basin;
7) face of waking up for the third time: the face that will rub, pull into slice with the hands in basin standing 0.5 hour, the face of waking up for the third time;
8) upper chopsticks: with hand by basin through the vermicelli of the face of waking up for the third time around to face chopsticks;
9) stubborn face: the noodles on face chopsticks are pulled gently;
10) the 4th awake face: standing 0.5 hour of the noodles that the upper process of face chopsticks is pulled;
11) added: that face chopsticks are plugged to the face frame;
12) hand-pulled noodles: pinch face chopsticks with hand and pull downwards;
13) divide face: with the face label, noodles are therefrom separated, avoid drafting;
14) airing: the face frame is shouldered on sanitation and hygiene, good, the breezy threshing ground of illumination, exposed to the weather, natural drying, the environment temperature of airing is 5 ℃;
15) receive dress: treat face head part drying, can receive dress, metering packing.
Embodiment bis-
The manual processing technology of dragon and phoenix tribute face, comprise the steps:
1) and face: flour, water, salt are inserted in the face cylinder and are stirred according to the ratio of 100: 33: 7, dough surface is smooth, tack-free, internal moisture evenly, energetically during road, and face success;
2) face of waking up for the first time: the dough of becoming reconciled is placed on chopping board and covers wet cloth, and time of repose is 2 hours;
3) open plate: roll out, roll flat by good wake flour group to surrounding;
4) coil large bar: panel is divided into to thick bar, rubs round putting in basin with the hands;
5) face of waking up for the second time: the face of will be divided into thick bar, rubbing circle with the hands in basin standing 1 hour, the face of waking up for the second time;
6) coil little: will fall basin on chopping board through the thick bar face of the face of waking up for the second time, and after rubbing with the hands, pulling into slice, then put in basin;
7) face of waking up for the third time: the face that will rub, pull into slice with the hands in basin standing 1 hour, the face of waking up for the third time;
8) upper chopsticks: with hand by basin through the vermicelli of the face of waking up for the third time around to face chopsticks;
9) stubborn face: the noodles on face chopsticks are pulled gently;
10) the 4th awake face: standing 1 hour of the noodles that the upper process of face chopsticks is pulled;
11) added: that face chopsticks are plugged to the face frame;
12) hand-pulled noodles: pinch face chopsticks with hand and pull downwards;
13) divide face: with the face label, noodles are therefrom separated, avoid drafting;
14) airing: the face frame is shouldered on sanitation and hygiene, good, the breezy threshing ground of illumination, exposed to the weather, natural drying, the environment temperature of airing is 20 ℃;
15) receive dress: treat face head part drying, can receive dress, metering packing.
Embodiment tri-
The manual processing technology of dragon and phoenix tribute face, comprise the steps:
1) and face: flour, water, salt are inserted in the face cylinder and are stirred according to the ratio of 100: 33: 7, dough surface is smooth, tack-free, internal moisture evenly, energetically during road, and face success;
2) face of waking up for the first time: the dough of becoming reconciled is placed on chopping board and covers wet cloth, and time of repose is 2 hours;
3) open plate: roll out, roll flat by good wake flour group to surrounding;
4) coil large bar: panel is divided into to thick bar, rubs round putting in basin with the hands;
5) face of waking up for the second time: the face of will be divided into thick bar, rubbing circle with the hands in basin standing 1 hour, the face of waking up for the second time;
6) coil little: will fall basin on chopping board through the thick bar face of the face of waking up for the second time, and after rubbing with the hands, pulling into slice, then put in basin;
7) face of waking up for the third time: the face that will rub, pull into slice with the hands in basin standing 1 hour, the face of waking up for the third time;
8) upper chopsticks: with hand by basin through the vermicelli of the face of waking up for the third time around to face chopsticks;
9) stubborn face: the noodles on face chopsticks are pulled gently;
10) the 4th awake face: standing 1 hour of the noodles that the upper process of face chopsticks is pulled;
11) added: that face chopsticks are plugged to the face frame;
12) hand-pulled noodles: pinch face chopsticks with hand and pull downwards;
13) divide face: with the face label, noodles are therefrom separated, avoid drafting;
14) airing: the face frame is shouldered on sanitation and hygiene, good, the breezy threshing ground of illumination, exposed to the weather, natural drying, the environment temperature of airing is 30 ℃;
15) receive dress: treat face head part drying, can receive dress, metering packing.
The item should be noted that in the manual process of dragon and phoenix tribute face:
1) length that the face of waking up takes the time according to seasonal temperature;
2) open plate and will notice that panel is middle consistent with the surrounding thickness;
3) coil large and small and should note the thickness consistent and uniform, mix head and should press flat;
4) upper chopsticks should note sending tight even, even thickness, avoid putting bar as far as possible;
5) added should be according to weather, go out close when dry, go out rare when moist;
6) hand-pulled noodles also should, according to the dry tide of weather, be grasped length, speed;
While 7) dividing face, only have the available bamboo chopsticks of ability when noodles are not touched with one's hand to separate;
8) should notice that wind direction, illumination make before and after the face frame, two ends are dry consistent during airing;
Should note the noodles degree of drying while 9) receiving dress, can not overdrying, otherwise frangible.
The dragon and phoenix tribute face that adopts this artisan craftsmanship to process, gluten quality forms, and sensory of noodles is smooth, soft, delicate fragrance is good to eat, not mixed soup.
Those of ordinary skill in the art will be appreciated that, above embodiment is only for the present invention is described, and not be used as limitation of the invention, as long as in connotation scope of the present invention, to variation, the modification of the above embodiment, all will drop in claim scope of the present invention.
Claims (1)
1. the manual processing technology of a dragon and phoenix tribute face, is characterized in that, comprises the steps:
1) and face: flour, water, salt are inserted in the face cylinder and are stirred according to the ratio of 100: 33: 7, dough surface is smooth, tack-free, internal moisture evenly, energetically during road, and face success;
2) face of waking up for the first time: the dough of becoming reconciled is placed on chopping board and covers wet cloth, and time of repose is 1.5～2 hours;
3) open plate: roll out, roll flat by good wake flour group to surrounding;
4) coil large bar: panel is divided into to thick bar, rubs round putting in basin with the hands;
5) face of waking up for the second time: the face of will be divided into thick bar, rubbing circle with the hands in basin standing 0.5～1 hour, the face of waking up for the second time;
6) coil little: will fall basin on chopping board through the thick bar face of the face of waking up for the second time, and after rubbing with the hands, pulling into slice, then put in basin;
7) face of waking up for the third time: the face that will rub, pull into slice with the hands in basin standing 0.5～1 hour, the face of waking up for the third time;
8) upper chopsticks: with hand by basin through the vermicelli of the face of waking up for the third time around to face chopsticks;
9) stubborn face: the noodles on face chopsticks are pulled gently;
10) the 4th awake face: standing 0.5～1 hour of the noodles that the upper process of face chopsticks is pulled;
11) added: that face chopsticks are plugged to the face frame;
12) hand-pulled noodles: pinch face chopsticks with hand and pull downwards;
13) divide face: with the face label, noodles are therefrom separated, avoid drafting;
14) airing: the face frame is shouldered on sanitation and hygiene, good, the breezy threshing ground of illumination, exposed to the weather, natural drying, the environment temperature of airing is 5-30 ℃;
15) receive dress: treat face head part drying, can receive dress, metering packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310387086.3A CN103478581A (en) | 2013-08-30 | 2013-08-30 | Hand finishing process of long-feng tribute noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310387086.3A CN103478581A (en) | 2013-08-30 | 2013-08-30 | Hand finishing process of long-feng tribute noodles |
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| Publication Number | Publication Date |
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| CN103478581A true CN103478581A (en) | 2014-01-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310387086.3A Pending CN103478581A (en) | 2013-08-30 | 2013-08-30 | Hand finishing process of long-feng tribute noodles |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222804A (en) * | 2014-01-23 | 2014-12-24 | 常山县超然家庭农场 | Preparation method of hericium erinaceus tribute noodles |
| CN104957522A (en) * | 2015-06-29 | 2015-10-07 | 安徽省怀宁县顶雪食品有限公司 | Noodles suitable for eating by puerperae and preparation method thereof |
| CN104982817A (en) * | 2015-06-29 | 2015-10-21 | 安徽省怀宁县顶雪食品有限公司 | Sobering liver-nourishing tribute noodles and making method thereof |
| CN105010987A (en) * | 2015-06-29 | 2015-11-04 | 安徽省怀宁县顶雪食品有限公司 | Tribute fine dried noodles capable of invigorating spleen and nourishing stomach and making method of tribute fine dried noodles |
| CN105166684A (en) * | 2015-09-30 | 2015-12-23 | 同福碗粥股份有限公司 | Low-glycemic-index hollow royal noodles and preparation method thereof |
| CN105495331A (en) * | 2015-12-15 | 2016-04-20 | 古浪伊禧堂伟业生物科技有限公司 | Handmade insipid and fragrant noodles and making method thereof |
| CN107048181A (en) * | 2017-04-24 | 2017-08-18 | 吴桥汉唐食品有限公司 | Palace face manufacture craft |
| CN107232492A (en) * | 2016-03-28 | 2017-10-10 | 马红章 | A kind of hollow palace face and preparation method thereof |
| CN108651838A (en) * | 2018-03-14 | 2018-10-16 | 方毅 | A kind of Taoism regimen tribute face and preparation method thereof |
| CN108685019A (en) * | 2018-05-07 | 2018-10-23 | 金寨先徽农副产品开发有限公司 | A kind of preparation method of interior handcraft dried noodle |
| CN112120157A (en) * | 2020-09-18 | 2020-12-25 | 古浪天源农业产业有限公司 | Formula and preparation method of kungfu hand-pulled noodles |
| CN113349332A (en) * | 2021-05-25 | 2021-09-07 | 四川省食品发酵工业研究设计院有限公司 | Method for manufacturing low-salt silver wire hollow noodles |
| CN115444096A (en) * | 2022-09-27 | 2022-12-09 | 曾岩 | Five-color nutritional mixed noodles and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222804A (en) * | 2014-01-23 | 2014-12-24 | 常山县超然家庭农场 | Preparation method of hericium erinaceus tribute noodles |
| CN104957522A (en) * | 2015-06-29 | 2015-10-07 | 安徽省怀宁县顶雪食品有限公司 | Noodles suitable for eating by puerperae and preparation method thereof |
| CN104982817A (en) * | 2015-06-29 | 2015-10-21 | 安徽省怀宁县顶雪食品有限公司 | Sobering liver-nourishing tribute noodles and making method thereof |
| CN105010987A (en) * | 2015-06-29 | 2015-11-04 | 安徽省怀宁县顶雪食品有限公司 | Tribute fine dried noodles capable of invigorating spleen and nourishing stomach and making method of tribute fine dried noodles |
| CN105166684A (en) * | 2015-09-30 | 2015-12-23 | 同福碗粥股份有限公司 | Low-glycemic-index hollow royal noodles and preparation method thereof |
| CN105495331A (en) * | 2015-12-15 | 2016-04-20 | 古浪伊禧堂伟业生物科技有限公司 | Handmade insipid and fragrant noodles and making method thereof |
| CN107232492A (en) * | 2016-03-28 | 2017-10-10 | 马红章 | A kind of hollow palace face and preparation method thereof |
| CN107048181A (en) * | 2017-04-24 | 2017-08-18 | 吴桥汉唐食品有限公司 | Palace face manufacture craft |
| CN108651838A (en) * | 2018-03-14 | 2018-10-16 | 方毅 | A kind of Taoism regimen tribute face and preparation method thereof |
| CN108685019A (en) * | 2018-05-07 | 2018-10-23 | 金寨先徽农副产品开发有限公司 | A kind of preparation method of interior handcraft dried noodle |
| CN112120157A (en) * | 2020-09-18 | 2020-12-25 | 古浪天源农业产业有限公司 | Formula and preparation method of kungfu hand-pulled noodles |
| CN113349332A (en) * | 2021-05-25 | 2021-09-07 | 四川省食品发酵工业研究设计院有限公司 | Method for manufacturing low-salt silver wire hollow noodles |
| CN115444096A (en) * | 2022-09-27 | 2022-12-09 | 曾岩 | Five-color nutritional mixed noodles and preparation method thereof |
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Application publication date: 20140101 |