CN103535402A

CN103535402A - Method for manufacturing bean shred noodles

Info

Publication number: CN103535402A
Application number: CN201310454667.4A
Authority: CN
Inventors: 李晓芳
Original assignee: Shanghai Normal University
Current assignee: Shanghai Normal University; University of Shanghai for Science and Technology
Priority date: 2013-09-27
Filing date: 2013-09-27
Publication date: 2014-01-29

Abstract

The invention discloses a method for manufacturing bean shred noodles. According to the method, early rice, late rice, wheat flour and soybeans are mixed according to the proportion of 1:1:0.8:0.1, then a mixture is grinded, while grinding is performed, water is added, so that seriflux with mixed solid and liquid is formed, and the addition proportion between the mixture and the water is 1:1. Then, the obtained seriflux is baked to be a round roll pastry through a pan or a nested pan, and in the process of baking, a layer of animal oil and fat is smeared at the bottom of the pan so that the roll pastry can be prevented from adhering to the pan; next, the obtained roll pastry is folded to be tubular for natural cooling; finally, the tubular roll pastry after the natural cooling is shredded into the bean shred noodles, and the bean shred noodles are naturally dried, dewatered and hardened. Kinds of nutrition are integrated into the bean shred noodles manufactured through the method for manufacturing the bean shred noodles, preservation time is prolonged, in need of eating, the bean shred noodles are thrown into boiled water to be boiled and then eaten, the whole bean shred noodles are rich in nutrition, the taste is good, and the bean shred noodles meet the requirement for green and healthy foods of modern people.

Description

A kind of preparation method of bean noodle bar

Technical field

The present invention relates to the processing and fabricating method of food, specifically just relate to a kind of preparation method with the secret bean noodle bar of local characteristic, promoted the nutritive value of noodles, increased the cooking methods of noodles.

Background technology

Noodles originate from China, and the making of existing more than 4,000 year is edible historical.Noodles are that a kind of making is simple, and instant is nutritious, can staple food again can fast food health-care food.By the people of the world, accepted already and liked.A kind of flour with cereal or beans of noodles adds water mill and becomes dough, afterwards or press or roll and make sheet and cut again or press, or use and the means such as rub, draw, pinch with the hands, make strip (narrow or wide, flat or round) or strip, finally by boiling, stir-fry, braised, the fried a kind of food forming.Of all shapes and colors, numerous in variety.As draining the pasta of Pekinese's fried bean sauce, Hebei, the Sichuan noodles in the plande noodles in Shanxi, the noodles in a simple sauce in Shanghai, Sichuan etc.Local characteristic and abundant, and for example red-letter day celebrating longlife noodles.External aromatic pasta etc.

The main nutrient composition of noodles has protein, fat, carbohydrate etc.Noodles are easy to digest and assimilate, and are improved anaemia, strengthen the effects such as immunity, balanced nutrients absorption.But mostly traditional noodles are that the flour of cereal or beans adds water mill and becomes dough, do not take any anti-corrosion measure, the time that can preserve is not long, the various noodles that modern production enterprise makes are in order to extend the holding time of noodles, added anticorrisive agent, although extended the holding time, mouthfeel and nutritive value reduce greatly, do not meet the requirement of modern to food green health.

Summary of the invention

The object of the invention is cannot preserve the long period for existing noodles, or after interpolation anticorrisive agent, the defect that mouthfeel and nutritive value reduce greatly, a kind of preparation method of bean noodle bar is provided, the noodles of making, need not add anticorrisive agent, just can preserve the long period, and there is good taste, meet the requirement of modern to food green health.

Technical scheme

In order to realize above-mentioned technical purpose, the present invention designs a kind of preparation method of bean noodle bar, it is characterized in that, it comprises following step:

First, by morning rice, late rice rice, wheat flour and soya bean according to the ratio of 1:1:0.8:0.1, mix, mix composition mixture, then mixture is ground, grinding limit, limit adds water and forms the slurries that solid-liquid mixes, and the adding proportion of mixture and water is 1:1;

Then, the slurries that obtain in step 1 are pokered to conglobate volume cake with pan or nest shape pot, thickness, at 2.5～4mm, in pokering process, is smeared one deck animal fat to avoid rolling up the sticky pot of cake in the bottom of a pan;

Then, the volume cake obtaining in step 2 is folded into tubular naturally cooling;

Finally, tubular volume cake chopping naturally cooling in step 3 kind is made into bean noodle bar, naturally dries dehydration sclerosis.

Further, the middle naturally cooling time of described step (3) was over 12 hours.

The time of further, naturally drying dehydration sclerosis in described step (4) was over 72 hours

Further, naturally cooling tubular volume cake is directly made fried flour after chopping and is eaten in described step (3).

Beneficial effect

The preparation method of bean noodle bar provided by the invention, the bean noodle bar of making, utilizes early rice, late rice rice, wheat flour and soya bean as major ingredient, to merge multiple nutrients, simultaneously, because noodles are to dry dehydration after pokering by volume cake to be made, extended the holding time, in the time of need to using, say in bean noodle bar input boiling water and cook, whole product is nutritious, and mouthfeel is good, meets the requirement of modern to food green health.

Accompanying drawing explanation

Accompanying drawing 1 is flow chart of the present invention.

The specific embodiment

Below the present invention will be further described

Embodiment

As shown in Figure 1, a kind of preparation method of bean noodle bar, it comprises following step:

Then, the volume cake of waiting until in step 2 is folded into tubular naturally cooling;

Finally, the tubular volume cake chopping that step Three natures is cooling is made into bean noodle bar, naturally dries dehydration sclerosis.

Time naturally cooling in described step the three steps was over 12 hours.

In described step the four steps, naturally dry the time of dehydration sclerosis over 72 hours

In described step the three steps, naturally cooling tubular volume cake is directly made fried flour after chopping and is eaten.In the time of need to eating, amount as required, puts into boiling water and cooks naturally drying bean noodle bar that dehydration sclerosis obtains, adds salt, and condiment is edible.

Claims

1. a preparation method for bean noodle bar, is characterized in that, it comprises following step:

(1) first, by morning rice, late rice rice, wheat flour and soya bean according to the ratio of 1:1:0.8:0.1, mix, mix composition mixture, then mixture is ground, grinding limit, limit adds water and forms the slurries that solid-liquid mixes, and the adding proportion of mixture and water is 1:1;

(2) then, the slurries that obtain in step 1 are pokered to conglobate volume cake with pan or nest shape pot, thickness, at 2.5～4mm, in pokering process, is smeared one deck animal fat to avoid rolling up the sticky pot of cake in the bottom of a pan;

(3) then, the volume cake obtaining is folded into tubular naturally cooling in step 2;

(4) last, tubular volume cake chopping naturally cooling in step 3 is made into bean noodle bar, naturally dry dehydration sclerosis.

2. the preparation method of a kind of bean noodle bar as claimed in claim 1, is characterized in that: the time naturally cooling in described step (3) was over 12 hours.

3. the preparation method of a kind of bean noodle bar as claimed in claim 1, is characterized in that: in described step (4), naturally dry the time of dehydration sclerosis over 72 hours.

4. the preparation method of a kind of bean noodle bar as claimed in claim 1, is characterized in that: in described step (3), naturally cooling tubular volume cake is directly made fried flour after chopping and eaten.