CN103750111A

CN103750111A - Local-flavor gluten cold noodles

Info

Publication number: CN103750111A
Application number: CN201110383987.6A
Authority: CN
Inventors: 宋迎季
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-11-28
Filing date: 2011-11-28
Publication date: 2014-04-30

Abstract

The invention discloses local-flavor gluten cold noodles. In processing, gluten is obtained by washing, the gluten and starch are mixed to form paste, the paste is put into an aluminum-plate cold noodle plate, and the aluminum-plate cold noodle plate is put into a boiling water pot and is heated so that the paste is cooked. In blending preparation, the steamed gluten blocks, seasonal vegetables and seasonings comprising vinegar, sauce, a garlic juice, monosodium glutamate, table salt, pepper oil and sesame oil are mixed so that a good taste is obtained. The local-flavor gluten cold noodles are favored by people in three seasons.

Description

The cool skin of local flavor gluten

One, technical field

The present invention relates to a kind of processing of food, particularly the making of the cool skin of a kind of local flavor gluten.

Two, background technology

Make cool skin method innumerable, the cool skin taste of making is also each has something to recommend him, several times practice, more authentic, the cool skin that is relatively applicable to again Population In Shandong Province taste is very not many, and the cool skin of local flavor gluten of this making, is the feature for the high muscle of Shandong Quality Wheat, the one of research and development is applicable to popular taste, makes the cool skin of the simple high-quality of processing.

Three, summary of the invention

This making is the cool skin of a kind of local flavor gluten.Add man-hour, first wash out gluten, starch furnishing is stuck with paste, and contains the cool skin copper plate of aluminium sheet and puts into boiled water pot to add thermic ripe.During modulation, add to steam and cook gluten piece, vegetables in season, flavouring has vinegar, sauce, garlic juice, monosodium glutamate, salt, chilli oil, sesame oil etc., while eating, has a distinctive flavour.Three seasons of spring and summer autumn are welcome by the common people quite.

Four, the specific embodiment

1,1 mouthful of preparation tool iron pan, (with galvanized iron sheet, make the circle of diameter 42-45cm, high 8-10cm, does at place two handles along 3.3cm under limit to 3 of copper plates, also there is sale in market), each 1 of towel, oilcloth, 1, oil bowl, 1, iron spoon, with 1 of washbasin, 2 of basins, 2, bucket.

2,5 kilograms of raw material preparation wheat flours, 1.5 kilograms of starch from sweet potato, 10 grams of edible alum, 150 grams of left and right of salt.

3, washes one's face program by the flour dough moderate with becoming hardness, then rub and wash with clear water, powder is starched to levigation, then punching washes again, repeatedly rinse levigation, until that water becomes is clear, do not have sediment out, gluten totally energetically till.The powder pulp-water of levigation is at cask deposit about 8 hours.Gluten is put into basin (but not discharging water).Starch is put into another basin, precipitates 8 hours.

4, merging method merges the starch of powder slurry and levigation, puts salt.Alum dissolves with warm water, puts into bucket, fully stirs.

5, steam process oilcloth and wipe copper plate, put one spoonful and merge powder slurry, along a direction rotation 720, spend (i.e. two circles), treat that thin and thick is the same, put into rapidly boiled water pot, cover flame enrichment.Second, the cloth of draining the oil is wiped copper plate, puts one spoonful of powder slurry, and first takes the dish out of the pot and put on one side, puts into pot for second, as a rule does the 3rd.A cool skin is taken out gently along one jiao from copper plate, be placed on platform.Circulation, does continuously successively.Finally, gluten is put into copper plate, put in boiled water pot, do ripe, 5 kilograms of flour can do cool skin 50 multiple.

6, steam gluten: the gluten the washing out cage on swollen hair powder of adding some points cooks, and after cooling, stripping and slicing is standby.

7, adjust and mix cool skin: by revolving steamed cool skin, cut into inch strips, admix gluten piece, vegetables in season, condiment vinegar, sauce, garlic juice, monosodium glutamate, salt, chilli oil, sesame oil etc., i.e. edible.

Claims

1. a making for the cool skin of local flavor gluten, is characterized in that major ingredient is wheat flour (special two), and auxiliary material is starch from sweet potato, salt, edible alum, and condiment has cucumber, garlic, sesame oil, vinegar, monosodium glutamate, bean sprouts, capsicum, sesame etc.

2. the cool leather of local flavor gluten according to claim 1 is done, and it is characterized in that weight proportion wheat flour (special two) 5, starch from sweet potato 1.5, and salt 0.15, edible alum 0.01, condiment cucumber, garlic, sesame oil, vinegar, monosodium glutamate, bean sprouts, capsicum, sesame are appropriate.