CN104543747A

CN104543747A - Noodle processing method

Info

Publication number: CN104543747A
Application number: CN201310488166.8A
Authority: CN
Inventors: 王为治
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-18
Filing date: 2013-10-18
Publication date: 2015-04-29

Abstract

The invention discloses a noodle processing method which comprises steps as follows: (1) wheat is cleaned up, aired and then fried to be half-cooked, and the wheat is cooled to the room temperature; (2) the wheat is placed into a mill to be ground into flour, and 88-90% of flour output rate is required; (3) the flour and salt-containing water are placed into a dough mixer to be evenly mixed, and the mass ratio of the flour to the water to salt is 10:(2.8-3):(0.09-0.1); (4) mixed dough is placed into a noodle press to be pressed into a dough sheet; (5) the dough sheet is cut into noodles. According to the method, the wheat is fried to be half-cooked before grinding, the wheat is ground into half-cooked flour which is better in viscosity, and the processed noodles are tough, chewy, boiling-resistant and stronger in wheat aroma.

Description

A kind of processing method of noodles

Technical field

The present invention relates to a kind of processing method of noodles.

Background technology

Existing machine work is with noodles relative to handmade noodle neither chewiness also not resistant to cook, and mouthfeel is more poor.But handmade noodle manufacturing speed is slow, is only suitable for making in family, is unsuitable for being suitable for large-scale production.

Summary of the invention

The technical problem to be solved in the present invention is: the processing method providing a kind of noodles, can produce the machined noodles that a kind of mouthfeel is good.

The present invention includes following steps: wheat is cleaned by (1), dry rear stir-fry to half-mature, and be chilled to room temperature; (2) wheat is put into grinding machine and wear into face, require the rate of appearing of 88-90%; (3) flour and the water being added with salt are put into dough mixing machine with even, the mass ratio of flour, water and salt is 10:2.8-3:0.09-0.1, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4); (5) then dough sheet is cut into noodles.

The invention has the beneficial effects as follows: wheat is first fried half-mature by the present invention before flour milling, what grind is half-mature, and this kind of face viscosity is better, the noodles chewiness of making and resistant to cook, and wheat fragrance is denseer.

Detailed description of the invention

Specific embodiment one

This specific embodiment noodle processing method, comprises the steps: that wheat is cleaned by (1), dries rear stir-fry to half-mature, and is chilled to room temperature; (2) wheat is put into grinding machine and wear into face, require the rate of appearing of 88%; (3) flour and the water being added with salt are put into dough mixing machine with even, the mass ratio of flour, water and salt is 10:3:0.1, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4); (5) then dough sheet is cut into noodles.

Specific embodiment two

This specific embodiment noodle processing method, comprises the steps: that wheat is cleaned by (1), dries rear stir-fry to half-mature, and is chilled to room temperature; (2) wheat is put into grinding machine and wear into face, require the rate of appearing of 89%; (3) flour and the water being added with salt are put into dough mixing machine with even, the mass ratio of flour, water and salt is 10:2.9:0.09, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4); (5) then dough sheet is cut into noodles.

Specific embodiment three

This specific embodiment noodle processing method, comprises the steps: that wheat is cleaned by (1), dries rear stir-fry to half-mature, and is chilled to room temperature; (2) wheat is put into grinding machine and wear into face, require the rate of appearing of 90%; (3) flour and the water being added with salt are put into dough mixing machine with even, the mass ratio of flour, water and salt is 10:2.8:0.1, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4); (5) then dough sheet is cut into noodles.

Claims

1. a noodle processing method, is characterized in that: comprise the steps: that wheat is cleaned by (1), dries rear stir-fry to half-mature, and is chilled to room temperature; (2) wheat is put into grinding machine and wear into face, require the rate of appearing of 88-90%; (3) flour and the water being added with salt are put into dough mixing machine with even, the mass ratio of flour, water and salt is 10:2.8-3:0.09-0.1, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4); (5) then dough sheet is cut into noodles.