CN103976272A - Instant Lanzhou stretched noodles and preparation method thereof - Google Patents
Instant Lanzhou stretched noodles and preparation method thereof Download PDFInfo
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- CN103976272A CN103976272A CN201410207410.3A CN201410207410A CN103976272A CN 103976272 A CN103976272 A CN 103976272A CN 201410207410 A CN201410207410 A CN 201410207410A CN 103976272 A CN103976272 A CN 103976272A
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Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a preparation method for instant Lanzhou stretched noodles. The preparation method comprises preparation of noodles, soup and auxiliary materials and especially comprises the steps: 1, knead flour to obtain dough, curing, secondary curing, preparing noodles meeting the form of the Lanzhou stretched noodles mechanically or manually from the cured dough, and slowly drying the noodles at low temperature; 2, filling and sealing the prepared soup, and sterilizing the soup; 3, preparing the auxiliary materials which comprise hot chili oil, vinegar, dewatered caraway and garlic bolts. The production of the noodles, the soup and the auxiliary materials is carried out on the basis of approaching the flavor of a local stretched noodle shop in Lanzhou to the maximum extent, and the innovation is executed by combining the modern food processing technology on the basis. The form and the taste of the prepared stretched noodles are consistent with those of the noodles in the local stretched noodle shop in Lanzhou, and the prepared stretched noodles are convenient to carry; under normal temperature, the expiration date can be more than six months; the preparation method is conveniently and quickly operated; no food additive is added except for edible alkali in the noodle preparation process; the preparation method can be used in standardized and industrial production and large-scale popularization of the authentic Lanzhou stretched noodles.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of fast food type Lanzhou Hand-extended Noodles and compounding method thereof.
Background technology
According to 2012 annual data statistics, there is more than 50,000 Lanzhou Hand-extended Noodles shop in the whole nation, 560,000 practitioners, nearly 20,000,000,000 yuan of annual turnover.In this 50,000 Duo Jia shop, general 70% left and right is to be managed by the grand people of Qinghaiization, the 20%th, and by Xinjiang, the Ningxia of Gansu periphery, even people from Henan managing, the beef noodle house less than 10% of really being managed by Lanzhou people.Most of oodle shop management environment is poor, and practitioner's level is uneven, and product quality cannot be protected, and consumer is main mainly with having enough, and price is low, quantity is sufficient.
Along with Lanzhou government and Department of Commerce of Gansu Province in recent years continue to increase the promotion efficiency of hand-pulled noodles with beef, in Lanzhou, more influential Hand-Pulled Noodles with Beef brand chain store starts to settle in big city for some.Such as palace, east, Lanzhou Islamic food and drink Co., Ltd in Beijing, a line city such as Tianjin, Xi'an offered several Lanzhou of China Hand-Pulled Noodles with Beef shops, consumer is in an endless stream, overstaffed.As can be seen here, Lanzhou Hand-extended Noodles orthodox school, high-quality has good audient colony.
But solid shop/brick and mortar store is managed area constraints, the volume of the flow of passengers exists the obvious upper limit, and the sales volume of most of Lanzhou Hand-extended Noodles shop every day is 1000 parts of left and right, can reach 5000 parts few; Meanwhile, large size city tends to run into traffic problems, goes to the time cost of solid shop/brick and mortar store consumption fast-food type food in certain place higher, has also affected audient's scale.
Therefore, large-scale industrialization type convenient for production, fast food type hand-pulled noodles with beef become the target of many food processing enterprises.In succession there are in recent years several convenience type Lanzhou Hand-extended Noodles products, but mostly because of with the mouthfeel gap of solid shop/brick and mortar store compared with failing to realize good popularization, the market of finally having to exit greatly.
As a kind of convenience type Lanzhou Hand-extended Noodles by vacuum freeze drying technology by noodle making gelation dried noodles, soup stock is made to dry powder, the mode brewing by poach or boiling water is used, although this product mouthfeel easy to use is poor.A kind of convenience type Lanzhou Hand-extended Noodles adopts instant noodles manufacture craft, by noodles make frying surface cake, soup stock is made soaking type dry powder, by using a large amount of food additives to promote mouthfeels, but differ greatly with the finished product style in Lanzhou Hand-extended Noodles shop.The Lanzhou Hand-extended Noodles soup stock product that also has a kind of condensed soup form, need to be diluted with water when use according to a certain percentage, also needs further to put into the seasoning powder providing with product simultaneously and boils.This mode needs consumer to provide noodles and auxiliary material for oneself, and consumer is difficult to grasp suitable dilution ratio simultaneously, and owing to being to throw in seasoning powder temporarily, the soup stock mouthfeel obtaining is not good.
Summary of the invention
For problems of the prior art, the invention provides a kind of fast food type Lanzhou Hand-extended Noodles, for this reason, the present invention also provides its compounding method.Apply Lanzhou Hand-extended Noodles that method of the present invention makes not only consistent with hand-pulled noodles shop, Lanzhou in form, mouthfeel,, be easy to carry meanwhile, easily use, can preserve for a long time.
For reaching this purpose, the concrete technical scheme that the present invention takes is:
A compounding method for fast food type Lanzhou Hand-extended Noodles, comprises the preparation of noodles, soup stock and auxiliary material:
1. by after flour and face, slaking and post cure, with machine or be made by handwork and meet the noodles of Lanzhou Hand-extended Noodles form, its low temperature is dry at a slow speed: dry 5-7 days in the natural environment that 10-30 DEG C, humidity are 20-40%, packs after moisture is down to 11% below;
2. by sterilization after the soup stock filling and sealing preparing;
3. described in, auxiliary material comprises chilli oil, vinegar, dehydration caraway and garlic bolt;
Chilli oil is that Gangu, Gansu goat's horn capsicum and capsicum annum fasciculatum mix according to mass ratio 6:4, and two kinds of capsicums are ground to form to fragment, and sneak into the following condiment powder of weight proportion: anistree 1-3 part, fennel seeds 1-3 part, Chinese prickly ash 15-25 part, tsaoko 1-3 part, pepper 6-9 part, salt 20-40 part, white sesameseed 10-20 part, after rapeseed oil is heated to 200 DEG C, be cooled to approximately 120 DEG C, slowly pour into capsicum broken in, limit bevelling slowly stirs, after cooling, make chilli oil, filling;
The vinegar that vinegar selects Lanzhou to produce carries out filling;
Fresh caraway and garlic bolt are cleaned to rear shearing, insert vacuum and low temperature freeze dryer and process rear filling.
Preferably, the flour index using in step (1) is ash content 0.7, moisture 13%, and gluten content 29,5 minutes stabilization time, rugosity reaches CB30 all-pass mistake, and CB36 retains and is less than 10%.
Further, the preparation method of noodles is:
1) and face and slaking: and material quality part is when face: 90-100 weight portion wheat flour, 25-30 weight parts water, 0.5-1.5 part dietary alkali.With face water temperature 28-30 degree Celsius, in dough mixing machine, operation is greater than 15 minutes; Carry out afterwards slaking 20-25 minute, keep temperature 28-33 degree Celsius;
2) post cure: the dough that slaking is completed is pressed into wearing of 4-6 millimeters thick slowly rotates 12-18 minute in aging machine;
3) make noodles: circle or the laaf of making Lanzhou Hand-extended Noodles face type by the mode of artificial or machine (flour stranding machine);
4) low temperature is dry at a slow speed.
Soup stock can adopt existing method on market to prepare, and preferably adopts following methods to prepare:
Preferably, the condiment of soup stock described in step (2) comprises and boils soup condiment and hang soup condiment, wherein boiling soup condiment is made up of each component of following mass fraction: anistree 4-8 part, cassia bark 8-12 part, rhizoma zingiberis 14-18 part, fennel seeds 8-12 part, Chinese prickly ash 15-20 part, nutmeg 5-8 part, tsaoko 4-7 part, pepper 5-7 part, galingal 4-7 part, dried orange peel 5-8 part, spiceleaf 6-12 part, root of Dahurain angelica 3-8 part, cloves 3-8 part, Bi dials 4-9 part, Amomum globosum loureiro 4-8 part, white cool 4-8 part, Radix Angelicae Sinensis 5-8 part, kaempferia galamga 5-8 part, Radix Glycyrrhizae 4-7 part, fructus amomi 2-5 part, salt 430-550 part, monosodium glutamate 10-25 part.；
Hanging soup condiment is made up of each component of following mass fraction: ginger 150-250 part, garlic 150-250 part, anistree 4-8 part, fennel seeds 6-10 part, Chinese prickly ash 10-20 part, nutmeg 2-6 part, tsaoko 2-6 part, pepper 2-5 part, galingal 2-6 part, spiceleaf 6-12 part, root of Dahurain angelica 3-8 part, cloves 3-8 part, Amomum globosum loureiro 4-8 part, white cool 4-8 part.
Further, described in step (2), the preparation method of soup stock is:
(1) preparation condiment: boil soup condiment and hang soup condiment;
(2) sirloin stripping and slicing clear water are soaked more than 10 hours, be cut into osteocomma with the ox bone of marrow;
(3) by sirloin and ox bone, boil soup condiment and add water and heat to 150 DEG C of infusion 8-12min, and constantly remove the blood foam that floats on noodle soup;
(4) after infusion 50-70min, sirloin is pulled out, is cut into sliced meat, simultaneously ox bone with boil soup condiment and stay and in pot, continue infusion 50-60min;
(5) in other pot, will hang soup condiment and add in clear water, with the temperature infusion 25-35min of 100 DEG C;
(6) soup that hangs making is sneaked in meat soup, then be heated to 90-99 DEG C after adding clear water, complete the making of soup stock.
Preferably, described sirloin, ox bone, the mass ratio that boils soup condiment and water are: 8-12:1-3:0.5-1.5:30-40.
Preferably, the mass ratio that hangs soup condiment and water described in is 1:10.
Preferably, the described container using when filling is taggers tin tank, chrome plating tank, aluminium alloy plate tank, glass jar, laminated film bag or Tetra Pak.
The application fast food type Lanzhou Hand-extended Noodles that said method prepares that also provides of the present invention.
Lanzhou Hand-extended Noodles is divided into three parts by the present invention: noodles, soup stock, auxiliary material, and adopt respectively corresponding technology to carry out production and processing.
The flour of selecting when noodles are produced has corresponding index, guarantee has enough absorptions of water and tenacity when with face, and adopt post cure technology, and make afterwards the noodles of variform by the mode of artificial or machine, finally adopt low temperature drying process processing noodles at a slow speed.The about 5-7 days of dry run, air humidity is less than 40%, 10-30 degrees Celsius of temperature, noodles moisture is down to below 11%.Noodles after this technical finesse can at utmost keep face perfume and chew strength, approach the mouthfeel of fresh hand-pulled noodles bar after poach, are easy to long-term preservation simultaneously.
The key that determines soup stock local flavor is flavouring material formula, uses two kinds of condiment in the technical program, a kind of for boiling soup condiment, uses boiling in soup process, and one boils and joins in soup boiling after soup completes for hanging soup condiment, adding water separately.On the definite basis of condiment, select enough beef and ox bone to stew soup, soup stock is made to can, can insert sliced meat and the radish sheet of required deal, and seal, sterilization processing.This technology can guarantee that soup stock local flavor at utmost approaches traditional soup stock in hand-pulled noodles shop, Lanzhou, can preserve for a long time without food additives in the situation that simultaneously.
Auxiliary material comprises chilli oil, vinegar, dehydration caraway and garlic bolt.Wherein chilli oil is to form one of flavour characteristic key factor of Lanzhou Hand-extended Noodles, when making, need to adopt two kinds of capsicums broken, and sneak into the spice of multiple condiment composition, to after rapeseed oil heating, be cooled to preference temperature again, slowly pour in the broken mixture of capsicum, limit bevelling slowly stirs, and so can make chilli oil.Vinegar is selected Lanzhou Hand-extended Noodles shop special vinegar and is carried out fillingly, and dehydration caraway and garlic bolt make by vacuum and low temperature freeze drying technology and be filling.The auxiliary material that this mode makes is easy to use, and chilli oil is consistent with local flavor and the hand-pulled noodles shop, Lanzhou of vinegar, and dehydration caraway and garlic bolt rehydration are splendid, and form and mouthfeel approach fresh caraway and garlic bolt.
Technical scheme of the present invention has following beneficial effect:
Technical scheme of the present invention, the manufacture craft of convenience type Lanzhou Hand-extended Noodles different from the past, production from noodles, soup stock to the every part of auxiliary material, all, to press close to greatest extent hand-pulled noodles shop, Lanzhou local flavor as starting point, innovates in conjunction with modern food processing technology on this basis again.No matter consistent with the level in hand-pulled noodles shop, Lanzhou from form or mouthfeel the hand-pulled noodles of making is, is easy to carry simultaneously, and the lower shelf-life of normal temperature is more than 6 months, is applicable to multiple marketing method.Convenient to operation, when use, only face need be boiled to also draining and be placed in container, put into caraway and garlic bolt, then the soup stock boiling is poured into, add capsicum oil and vinegar according to individual taste.The dietary alkali using, not containing any food additives, can be used for standardization, industrialization production and the large-scale promotion of authentic Lanzhou Hand-extended Noodles in noodle production process.
Brief description of the drawings
Accompanying drawing is used to provide a further understanding of the present invention, and forms a part for description, for explaining the present invention, is not construed as limiting the invention together with embodiments of the present invention.In the accompanying drawings:
Fig. 1 is the fast food type Lanzhou Hand-extended Noodles described in the embodiment of the present invention and preparation method thereof flow chart.
Detailed description of the invention
Following embodiment is convenient to understand better the present invention, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is conventional method.
Be illustrated in figure 1 fast food type Lanzhou Hand-extended Noodles and preparation method thereof flow chart, comprise the process that raw material preparation, hand-pulled noodles, soup stock, chilli oil and caraway, garlic bolt are made, vinegar is directly purchased existing product filling.
The preferred embodiments of the present invention are specific as follows:
embodiment 1
The compounding method of fast food type Lanzhou Hand-extended Noodles of the present invention is as follows:
1, the production of noodles:
(1) preprocessing process: flour index is ash content 0.7, moisture 13%, gluten content 29,5 minutes stabilization time, rugosity reaches CB30 all-pass mistake, and CB36 retains and is less than 10%.
And face and slaking (2): and material quality part is when face: 100 weight portion wheat flours, 30 weight parts waters, 1 weight portion dietary alkali.With 30 degrees Celsius of face water temperatures, in dough mixing machine, operate 20 minutes.Carry out afterwards slaking 25 minutes, keep 30 degrees Celsius of temperature.
(3) post cure: the dough that slaking is completed is pressed into wearing of 5 millimeters thick slowly rotates 15 minutes in aging machine.
(4) make noodles: make circle or the laaf of Lanzhou Hand-extended Noodles face type by the mode of machine (flour stranding machine), as the round noodles of 1 millimeter of diameter, or the flat bar noodles of 6 millimeters, thick 1 millimeter of width.
(5) low temperature is dry at a slow speed: in the natural environment of 15 degrees Celsius of temperature, humidity 35%, process 7 days dry noodles, moisture reaches 10%.
2, the production of soup stock:
(1) preparation condiment: the composition of condiment and weight proportion example are: the weight proportion that boils soup condiment is: anistree 5 parts, 8 parts, cassia bark, 14 parts of rhizoma zingiberis, 8 parts of fennel seeds, 20 parts, Chinese prickly ash, 8 parts of nutmegs, 7 parts of tsaokos, 6 parts, pepper, 6 parts of galingals, 5 parts of dried orange peels, 8 parts of spiceleafs, 8 parts of the roots of Dahurain angelica, 4 parts of cloves, Bi are dialled 6 parts, 4 parts of Amomum globosum loureiros, cool 4 parts in vain, 5 parts of Radix Angelicae Sinensis, 5 parts of kaempferia galamgas, 4 parts, Radix Glycyrrhizae, 2 parts of fructus amomis, 500 parts of salt, 15 parts of monosodium glutamates.
The weight proportion that hangs soup condiment is: 200 parts, ginger, 200 parts, garlic, anistree 4 parts, 8 parts of fennel seeds, 15 parts, Chinese prickly ash, 2 parts of nutmegs, 2 parts of tsaokos, 2 parts, pepper, 2 parts of galingals, 8 parts of spiceleafs, 4 parts of the roots of Dahurain angelica, 4 parts of cloves, 4 parts of Amomum globosum loureiros, white cool 4 parts.
(2) 12 jin of strippings and slicings of sirloin clear water soak 14 hours, and it is the osteocomma of 1.5 centimetres that 2 jin of ox bones with marrow are cut into width.
(3) by sirloin and ox bone, 625 grams boil soup condiment and 20 kg water are put into interlayer steam cooker, heat to 150 degrees Celsius of infusions 10 minutes, and constantly remove the blood foam that floats on noodle soup.
(4) infusion after 60 minutes is pulled sirloin out, is cut into sliced meat, simultaneously ox bone with boil soup condiment and stay in pot and keep the temperature of 100 degrees Celsius to continue infusion 50 minutes.
(5) in other pot, 400 grams are hung to soup condiment and add in 4 kilograms of clear water, with the temperature infusions of 100 degrees Celsius 30 minutes.
(6) soup that hangs making is sneaked in meat soup, then be heated to 95 degrees Celsius after adding 24 kilograms of clear water, complete the making of soup stock.
(7) adopt the filling soup stock making of can, sliced meat and the radish sheet that can in tank, insert required deal carry out exhaust, sealing, sterilization processing simultaneously afterwards.Sterilization process need keep the pressure 20 minutes of 121 degree celsius temperature and 1.2MPa, is cooled to afterwards 25 degrees Celsius, completes the making of soup stock can.
3, the production of auxiliary material
(1) first prepare capsicum: chili ingredient is Gangu, Gansu goat's horn capsicum and capsicum annum fasciculatum, its weight proportion is: 6 parts of Gangu goat's horn capsicums, 4 parts of capsicum annum fasciculatums, two kinds of capsicums are ground to form to fragment, sneak into again the following condiment powder of weight proportion: 2 parts of anises, 2 parts of fennel seeds, 20 parts, Chinese prickly ash, 2 parts of tsaokos, 8 parts, pepper, 30 parts of salt, 15 parts of white sesameseeds, after being heated to 200 degrees Celsius, rapeseed oil is cooled to approximately 120 degrees Celsius, slowly pour into capsicum broken in, limit bevelling slowly stirs, and makes chilli oil after cooling.
(2) vinegar selects Lanzhou production vinegar (being Lanzhou Hand-extended Noodles shop special vinegar) to carry out filling.
(3) after being cleaned, fresh caraway and garlic bolt cut into the shape of 1 centimetre of 1 cm x, insert vacuum and low temperature freeze dryer, at-10 DEG C～-50 DEG C, be frozen into solid-state, then under vacuum (1.3～13 handkerchief), make moisture wherein be directly sublimed into gaseous state without liquid state, finally make material dewatering make dehydration caraway and garlic bolt.
By the above-mentioned three kinds auxiliary materials of preparing quantitative filling respectively.
When use, only noodles need be boiled to draining and be contained up in container, soup stock be boiled and poured into, and put into auxiliary material.
embodiment 2
The compounding method of fast food type Lanzhou Hand-extended Noodles of the present invention is as follows:
1, the production of noodles:
(1) preprocessing process: flour index is ash content 0.6, moisture 12%, gluten content 30,5 minutes stabilization time, rugosity reaches CB30 all-pass mistake, and CB36 retains 9%.
And face and slaking (2): and material quality part is when face: 90 weight portion wheat flours, 28 weight parts waters, 0.5 weight portion dietary alkali.With 28 degrees Celsius of face water temperatures, in dough mixing machine, operate 18 minutes.Carry out afterwards slaking 20 minutes, keep 33 degrees Celsius of temperature.
(3) post cure: the dough that slaking is completed is pressed into wearing of 4 millimeters thick slowly rotates 12 minutes in aging machine.
(4) make noodles: make circle or the laaf of Lanzhou Hand-extended Noodles face type by artificial mode, as the round noodles of 1 millimeter of diameter, or the flat bar noodles of 6 millimeters, thick 1 millimeter of width.
(5) low temperature is dry at a slow speed: in the natural environment of 10 degrees Celsius of temperature, humidity 20%, process 7 days dry noodles, moisture reaches 10% rear packaging.
2, the production of soup stock:
(1) preparation condiment: the composition of condiment and weight proportion example are: the weight proportion that boils soup condiment is: anistree 4 parts, 12 parts, cassia bark, 16 parts of rhizoma zingiberis, 10 parts of fennel seeds, 15 parts, Chinese prickly ash, 5 parts of nutmegs, 5 parts of tsaokos, 7 parts, pepper, 4 parts of galingals, 6 parts of dried orange peels, 6 parts of spiceleafs, 5 parts of the roots of Dahurain angelica, 3 parts of cloves, Bi are dialled 9 parts, 6 parts of Amomum globosum loureiros, cool 6 parts in vain, 6 parts of Radix Angelicae Sinensis, 6 parts of kaempferia galamgas, 7 parts, Radix Glycyrrhizae, 3 parts of fructus amomis, 550 parts of salt, 10 parts of monosodium glutamates.
The weight proportion that hangs soup condiment is: 250 parts, ginger, 150 parts, garlic, anistree 6 parts, 10 parts of fennel seeds, 20 parts, Chinese prickly ash, 4 parts of nutmegs, 4 parts of tsaokos, 4 parts, pepper, 4 parts of galingals, 6 parts of spiceleafs, 3 parts of the roots of Dahurain angelica, 3 parts of cloves, 6 parts of Amomum globosum loureiros, white cool 6 parts.
(2) 10 jin of strippings and slicings of sirloin clear water soak 12 hours, and it is the osteocomma of 1.5 centimetres that 2 jin of ox bones with marrow are cut into width.
(3) by sirloin and ox bone, 250 grams boil soup condiment and 15 kg water are put into interlayer steam cooker, heat to 150 degrees Celsius of infusions 8 minutes, and constantly remove the blood foam that floats on noodle soup.
(4) infusion after 50 minutes is pulled sirloin out, is cut into sliced meat, simultaneously ox bone with boil soup condiment and stay in pot and keep the temperature of 100 degrees Celsius to continue infusion 60 minutes.
(5) in other pot, 300 grams are hung to soup condiment and add in 3 kilograms of clear water, with the temperature infusions of 100 degrees Celsius 25 minutes.
(6) soup that hangs making is sneaked in meat soup, then be heated to 99 degrees Celsius after adding 18 kilograms of clear water, complete the making of soup stock.
(7) adopt the filling soup stock making of can, sliced meat and the radish sheet that can in tank, insert required deal carry out exhaust, sealing, sterilization processing simultaneously afterwards.Sterilization process need keep the pressure 20 minutes of 121 degree celsius temperature and 1.2MPa, is cooled to afterwards 25 degrees Celsius, completes the making of soup stock can.
3, the production of auxiliary material
(1) first prepare capsicum: chili ingredient is Gangu, Gansu goat's horn capsicum, capsicum annum fasciculatum, its weight proportion is: 6 parts of Gangu goat's horn capsicums, 4 parts of capsicum annum fasciculatums, two kinds of capsicums are ground to form to fragment, sneak into again the following condiment powder of weight proportion: 1 part of anise, 3 parts of fennel seeds, 15 parts, Chinese prickly ash, 1 part of tsaoko, 6 parts, pepper, 40 parts of salt, 10 parts of white sesameseeds, after being heated to 200 degrees Celsius, rapeseed oil is cooled to approximately 120 degrees Celsius, slowly pour into capsicum broken in, limit bevelling slowly stirs, and makes chilli oil after cooling.
(2) vinegar selects Lanzhou production vinegar (being Lanzhou Hand-extended Noodles shop special vinegar) to carry out filling.
(3) after being cleaned, fresh caraway and garlic bolt cut into the shape of 1 centimetre of 1 cm x, insert vacuum and low temperature freeze dryer, at-10 DEG C～-50 DEG C, be frozen into solid-state, then under vacuum (1.3～13 handkerchief), make moisture wherein be directly sublimed into gaseous state without liquid state, finally make material dewatering make dehydration caraway and garlic bolt.
By the above-mentioned three kinds auxiliary materials of preparing quantitative filling respectively.
When use, only noodles need be boiled to draining and be contained up in container, soup stock be boiled and poured into, and put into auxiliary material.
embodiment 3
The compounding method of fast food type Lanzhou Hand-extended Noodles of the present invention is as follows:
1, the production of noodles:
(1) preprocessing process: flour index is ash content 0.6, moisture 13%, gluten content 30,5 minutes stabilization time, rugosity reaches CB30 all-pass mistake, and CB36 retains 8%.
And face and slaking (2): and material quality part is when face: 95 weight portion wheat flours, 25 weight parts waters, 1.5 weight portion dietary alkalis.With 28 degrees Celsius of face water temperatures, in dough mixing machine, operate 20 minutes.Carry out afterwards slaking 22 minutes, keep 28 degrees Celsius of temperature.
(3) post cure: the dough that slaking is completed is pressed into wearing of 6 millimeters thick slowly rotates 18 minutes in aging machine.
(4) make noodles: make circle or the laaf of Lanzhou Hand-extended Noodles face type by flour stranding machine, as the round noodles of 1 millimeter of diameter, or the flat bar noodles of 6 millimeters, thick 1 millimeter of width.
(5) low temperature is dry at a slow speed: in the natural environment of 30 degrees Celsius of temperature, humidity 40%, process 5 days dry noodles, moisture reaches 10% rear packaging.
2, the production of soup stock:
(1) preparation condiment: the composition of condiment and weight proportion example are: the weight proportion that boils soup condiment is: anistree 8 parts, 10 parts, cassia bark, 18 parts of rhizoma zingiberis, 12 parts of fennel seeds, 18 parts, Chinese prickly ash, 6 parts of nutmegs, 4 parts of tsaokos, 5 parts, pepper, 7 parts of galingals, 8 parts of dried orange peels, 12 parts of spiceleafs, 3 parts of the roots of Dahurain angelica, 8 parts of cloves, Bi are dialled 4 parts, 8 parts of Amomum globosum loureiros, cool 8 parts in vain, 8 parts of Radix Angelicae Sinensis, 8 parts of kaempferia galamgas, 6 parts, Radix Glycyrrhizae, 5 parts of fructus amomis, 430 parts of salt, 25 parts of monosodium glutamates.
The weight proportion that hangs soup condiment is: 150 parts, ginger, 250 parts, garlic, anistree 8 parts, 6 parts of fennel seeds, 10 parts, Chinese prickly ash, 6 parts of nutmegs, 6 parts of tsaokos, 5 parts, pepper, 6 parts of galingals, 12 parts of spiceleafs, 8 parts of the roots of Dahurain angelica, 8 parts of cloves, 8 parts of Amomum globosum loureiros, white cool 8 parts.
(2) 8 jin of strippings and slicings of sirloin clear water soak 12 hours, and it is the osteocomma of 1.5 centimetres that 1 jin of ox bone with marrow is cut into width.
(3) by sirloin and ox bone, 500 grams boil soup condiment and 18 kg water are put into interlayer steam cooker, heat to 150 degrees Celsius of infusions 12 minutes, and constantly remove the blood foam that floats on noodle soup.
(4) infusion after 70 minutes is pulled sirloin out, is cut into sliced meat, simultaneously ox bone with boil soup condiment and stay in pot and keep the temperature of 100 degrees Celsius to continue infusion 55 minutes.
(5) in other pot, 360 grams are hung to soup condiment and add in 3.6 kilograms of clear water, with the temperature infusions of 100 degrees Celsius 35 minutes.
(6) soup that hangs making is sneaked in meat soup, then be heated to 90 degrees Celsius after adding 21.6 kilograms of clear water, complete the making of soup stock.
(7) adopt the filling soup stock making of can, sliced meat and the radish sheet that can in tank, insert required deal carry out exhaust, sealing, sterilization processing simultaneously afterwards.Sterilization process need keep the pressure 20 minutes of 121 degree celsius temperature and 1.2MPa, is cooled to afterwards 25 degrees Celsius, completes the making of soup stock can.
3, the production of auxiliary material
(1) first prepare capsicum: chili ingredient is Gangu, Gansu goat's horn capsicum, capsicum annum fasciculatum, its weight proportion is: 6 parts of Gangu goat's horn capsicums, 4 parts of capsicum annum fasciculatums, two kinds of capsicums are ground to form to fragment, sneak into again the following condiment powder of weight proportion: 3 parts of anises, 1 part of fennel seeds, 25 parts, Chinese prickly ash, 3 parts of tsaokos, 9 parts, pepper, 20 parts of salt, 20 parts of white sesameseeds, after being heated to 200 degrees Celsius, rapeseed oil is cooled to approximately 120 degrees Celsius, slowly pour into capsicum broken in, limit bevelling slowly stirs, and makes chilli oil after cooling.
(2) vinegar selects Lanzhou production vinegar (being Lanzhou Hand-extended Noodles shop special vinegar) to carry out filling.
(3) after being cleaned, fresh caraway and garlic bolt cut into the shape of 1 centimetre of 1 cm x, insert vacuum and low temperature freeze dryer, at-10 DEG C～-50 DEG C, be frozen into solid-state, then under vacuum (1.3～13 handkerchief), make moisture wherein be directly sublimed into gaseous state without liquid state, finally make material dewatering make dehydration caraway and garlic bolt.
By the above-mentioned three kinds auxiliary materials of preparing quantitative filling respectively.
When use, only noodles need be boiled to draining and be contained up in container, soup stock be boiled and poured into, and put into auxiliary material.
Finally it should be noted that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement.Within the spirit and principles in the present invention all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (9)
1. a compounding method for fast food type Lanzhou Hand-extended Noodles, is characterized in that: comprise the preparation of noodles, soup stock and auxiliary material:
(1) by after flour and face, slaking and post cure, with machine or be made by handwork and meet the noodles of Lanzhou Hand-extended Noodles form, its low temperature is dry at a slow speed: dry 5-7 days in the natural environment that 10-30 DEG C, humidity are 20-40%, packs after moisture is down to 11% below;
(2) by sterilization after the soup stock filling and sealing preparing;
(3) described auxiliary material comprises chilli oil, vinegar, dehydration caraway and garlic bolt;
Chilli oil is that Gangu, Gansu goat's horn capsicum and capsicum annum fasciculatum are mixed according to mass ratio 6:4, and two kinds of capsicums are ground to form to fragment, and sneak into the following condiment powder of weight proportion: anistree 1-3 part, fennel seeds 1-3 part, Chinese prickly ash 15-25 part, tsaoko 1-3 part, pepper 6-9 part, salt 20-40 part, white sesameseed 10-20 part, after rapeseed oil is heated to 200 DEG C, be cooled to approximately 120 DEG C, slowly pour into capsicum broken in, limit bevelling slowly stirs, after cooling, make chilli oil, filling;
The vinegar that vinegar selects Lanzhou to produce carries out filling;
Fresh caraway and garlic bolt are cleaned to rear shearing, insert vacuum and low temperature freeze dryer and process rear filling.
2. method according to claim 1, is characterized in that: the flour index using in step (1) is ash content 0.6-0.7, and moisture is less than 14%, and gluten content is greater than 28, is greater than 4 minutes stabilization time, and rugosity reaches CB30 all-pass mistake, and CB36 retains and is less than 10%.
3. method according to claim 2, is characterized in that: the preparation method of described noodles is:
And face and slaking (1): and material quality part is when face: 90-100 weight portion wheat flour, 25-30 weight parts water, 0.5-1.5 part dietary alkali; With face water temperature 28-30 degree Celsius, in dough mixing machine, operation is greater than 15 minutes; Carry out afterwards slaking 20-25 minute, keep temperature 28-33 degree Celsius;
(2) post cure: the dough that slaking is completed is pressed into wearing of 4-6 millimeters thick slowly rotates 12-18 minute in aging machine;
(3) make noodles: circle or the laaf of making Lanzhou Hand-extended Noodles face type by the mode of artificial or machine;
(4) low temperature is dry at a slow speed.
4. method according to claim 1, it is characterized in that: the condiment of soup stock described in step (2) comprises and boils soup condiment and hang soup condiment, wherein boiling soup condiment is made up of each component of following mass fraction: anistree 4-8 part, cassia bark 8-12 part, rhizoma zingiberis 14-18 part, fennel seeds 8-12 part, Chinese prickly ash 15-20 part, nutmeg 5-8 part, tsaoko 4-7 part, pepper 5-7 part, galingal 4-7 part, dried orange peel 5-8 part, spiceleaf 6-12 part, root of Dahurain angelica 3-8 part, cloves 3-8 part, Bi dials 4-9 part, Amomum globosum loureiro 4-8 part, white cool 4-8 part, Radix Angelicae Sinensis 5-8 part, kaempferia galamga 5-8 part, Radix Glycyrrhizae 4-7 part, fructus amomi 2-5 part, salt 430-550 part, monosodium glutamate 10-25 part,
Hanging soup condiment is made up of each component of following mass fraction: ginger 150-250 part, garlic 150-250 part, anistree 4-8 part, fennel seeds 6-10 part, Chinese prickly ash 10-20 part, nutmeg 2-6 part, tsaoko 2-6 part, pepper 2-5 part, galingal 2-6 part, spiceleaf 6-12 part, root of Dahurain angelica 3-8 part, cloves 3-8 part, Amomum globosum loureiro 4-8 part, white cool 4-8 part.
5. method according to claim 4, is characterized in that: described in step (2), the preparation method of soup stock is:
(1) preparation condiment: boil soup condiment and hang soup condiment;
(2) sirloin stripping and slicing clear water are soaked more than 10 hours, be cut into osteocomma with the ox bone of marrow;
(3) by sirloin and ox bone, boil soup condiment and add water and heat to 150 DEG C of infusion 8-12min, and constantly remove the blood foam that floats on noodle soup;
(4) after infusion 50-70min, sirloin is pulled out, is cut into sliced meat, simultaneously ox bone with boil soup condiment and stay and in pot, continue infusion 50-60min;
(5) in other pot, will hang soup condiment and add in clear water, with the temperature infusion 25-35min of 100 DEG C;
(6) soup that hangs making is sneaked in meat soup, then be heated to 90-99 DEG C after adding clear water, complete the making of soup stock.
6. method according to claim 5, is characterized in that: described sirloin, ox bone, the mass ratio that boils soup condiment and water are: 8-12:1-3:0.5-1.5:30-40.
7. method according to claim 5, is characterized in that: described in hang soup condiment and water mass ratio be 1:10.
8. method according to claim 1, is characterized in that: the described container using when filling is taggers tin tank, chrome plating tank, aluminium alloy plate tank, glass jar, laminated film bag or Tetra Pak.
9. application rights requires the fast food type Lanzhou Hand-extended Noodles that the arbitrary described method of 1-8 prepares.
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| CN104397600A (en) * | 2014-12-15 | 2015-03-11 | 古浪伊禧堂伟业生物科技有限公司 | Making process of fast-food alkali-free hand-pulled noodles |
| CN105192658A (en) * | 2015-11-17 | 2015-12-30 | 刘良贵 | Seasoner for hand-pulled noodles with beef |
| CN105768028A (en) * | 2016-02-01 | 2016-07-20 | 宁夏老何记食品有限公司 | Specific horn-shaped capsicum annuum powder for stretched noodles |
| CN105918993A (en) * | 2016-05-17 | 2016-09-07 | 兰州牛班长餐饮管理有限责任公司 | Instant beef noodle soup base and making method thereof |
| CN105942414A (en) * | 2016-05-12 | 2016-09-21 | 张家瑞 | Seasoned noodles and preparation method thereof |
| CN110101011A (en) * | 2019-05-23 | 2019-08-09 | 四川白家食品产业有限公司 | A kind of Chengdu sugar water face |
| CN112155163A (en) * | 2020-09-27 | 2021-01-01 | 郑州天方食品集团有限公司 | Red oil spicy chicken soup noodles and preparation method thereof |
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