CN104543755A - Production method of Gelatiao - Google Patents
Production method of Gelatiao Download PDFInfo
- Publication number
- CN104543755A CN104543755A CN201410533332.6A CN201410533332A CN104543755A CN 104543755 A CN104543755 A CN 104543755A CN 201410533332 A CN201410533332 A CN 201410533332A CN 104543755 A CN104543755 A CN 104543755A
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- CN
- China
- Prior art keywords
- dough
- tie rod
- face
- preparation
- rod according
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Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
Abstract
The invention relates to a production method of Gelatiao (noodle), belonging to the field of snack cooked wheaten food. The production method comprises the following steps: kneading raw material powder into dough, extruding to make noodles with pressure, cooking noodles in hot water thoroughly and fishing out and cooling with cold water. According to the method, the problems that dough is excessively soft and noodles are poorly chewy in the prior art can be solved, the raw material powder used in the method can be stuffed flour, so that the health index is increased; according to the method, dietary alkali and edible salt are added during dough kneading, so that the tenacity and mouth feeling of the dough can be maintained and guaranteed; the dough kneading process in the method is carried out in the vacuum environment, and the Gelatiao (noodle) prepared by adopting the method is cooled with cold water after being cooked, and the taste and the elasticity of noodles can be guaranteed.
Description
Technical field
The present invention relates to snack wheaten food field, particularly relate to the lattice tie rod preparation method that the cylindrical and chewy in taste of a kind of region can be provided.
Background technology
Lattice tie rod, is also lattice hand-pulled noodles, is Formations In Fuyang Area, Anhui Province Han nationality tradition snack.Can be rated as the pasta of people from Fuyang.Pass on from one to another relevant with Soviet Union and Eastern Europe slope, the distinctive a kind of food in Fuyang, liking quite by locals, can have in streets and lanes, its name source the chances are following reason: be " put and draw " (ge la) at the dialect of Fuyang " stirring ", and the food of this similar noodles needs various condiments uniform stirring so be just called as " lattice tie rod ", the preparation method of lattice tie rod is roughly the same, but the use of raw meal is different, the hardness in group face is different, also can affect the mouthfeel of lattice tie rod.
Summary of the invention
In order to overcome the excessively soft problem causing noodles strength road not good of dough in prior art, the invention provides a kind of preparation method of lattice tie rod.
Technical scheme of the present invention is: a kind of preparation method of lattice tie rod, and its step comprises, and the dough that raw meal is kneaded into is undertaken extruding face processed by pressure, pulls out with cold water excessively cool under the face of making in hot water after boiling.
Described raw meal is the mixed powder of wheat flour or wheat flour and buckwheat composition.
Add dietary alkali and salt in described raw meal, and mix.
Raw meal is kneaded into dough under vacuum conditions.
The mixing water of described dough mixed raw meal and 40 ~ 45 mass parts of rubbing 100 mass parts obtains.
Described dough is rubbed and is carried out face processed to treacle face after completing after 20 ~ 30 minutes.
Described dough squeezes press face to carry out under vacuum conditions.
Described boiling in the hot water in face adds edible salt, and the ratio of water and salt is 1:100.
The present invention has following good effect: the raw meal in this method can be mixed flour, adds health index; In this method with add dietary alkali and edible salt during face, keep and ensure that toughness and the mouthfeel of dough; Carrying out under vacuum conditions with face process in this method, vacuum dough mixing machine and the face product that process of face, mouthfeel is smooth, and transparency is high, good springiness; Lattice tie rod in this method boils rear subcooled water, ensure that the tasty and refreshing of face and elasticity.
Detailed description of the invention
Below by the description to embodiment, the specific embodiment of the present invention is as the effect of the mutual alignment between the shape of involved each component, structure, each several part and annexation, each several part and operation principle, manufacturing process and operation using method etc., be described in further detail, have more complete, accurate and deep understanding to help those skilled in the art to inventive concept of the present invention, technical scheme.
Lattice tie rod is cylindrical long face, and as Fuyang characteristic snack, strength, flexible is chewed in delicious, face, tastes convenient and swift.A preparation method for lattice tie rod, its step comprises, and is that the dough that raw meal is kneaded into is undertaken extruding face processed by pressure, pulls out with cold water excessively cool under the face of making in hot water after boiling by wheat flour.The size of pressure is generally 80kgf/cm2 ~ 200kgf/cm2, and pressure is too small can not be extruded offscale tie rod or cause the mouthfeel in face soft not good enough and make efficiency is low, and pressure is excessive just there will be section, causes face can the really up to the mark thus mouthfeel of influence surface.
Raw meal can pure wheat flour, and also can be the mixed powder of wheat flour and buckwheat composition, mixed powder need use warm water and face, warm water water temperature accelerates moisture movement higher than cold water, make the easy kneading of coarse cereals gluten, the dough hardness of mixed powder kneading is large, and the surface elastic made is good, mouthfeel is good.And buckwheat is coarse cereals flour, buckwheat contains nicotinic acid and rutin composition, and these two kinds of materials all have the effect reducing blood fat and serum cholesterol, is beneficial to health, there is preventive and therapeutic effect to hypertension and heart disease, in raw meal, also can be mixed into other coarse cereals flours.Raw meal with add dietary alkali and salt in front, and to mix, add dietary alkali and salt and allow the strong flexible of noodles made.Because the noodles that the noodle diameter after processing is more general can be large many, so will add appropriate salt to carry out seasoning in flour, not so noodles taste is boring.
After raw meal mixes, then add water a flour and even, the mixing water of dough mixed raw meal and 40 ~ 45 mass parts of rubbing 100 mass parts obtains, the ratio of water and flour preferably controls at about 4:10, such flour water suction fully, make the imbibition gradually of gliadin and glutenin, formation dough adhered to one another.Because be want Homogeneous phase mixing, kneading repeatedly, manpower comparison is required great effort, and present businessman replaces with machine.Raw meal in this method is preferably kneaded into dough under vacuum dough mixing machine environment.Vacuum dough mixing machine is the principle in simulating hand and face under vacuum conditions, and gluten network is formed fast, makes albumen organize structure equilibrium, make the muscle in face, bite, pulling force all be far superior to other form dough mixing machines with face effect.The face product processed, mouthfeel is smooth, and transparency is high, good springiness, and vacuum dough mixing machine is easy to operate, and vacuum dough mixing machine application in the market is simultaneously very extensive, sells kind also a lot, technology maturation.
Dough is rubbed and is carried out face processed to treacle face after completing after 20 ~ 30 minutes, and treacle face is become reconciled just plastic after stuffy place places behind face exactly, allow gluten better play effect that its increases the toughness in face.Undertaken extruding face processed by pressure behind treacle face, extruding face processed can extrude with common family expenses or commercial noodle machine, and the face of making has been exactly lattice tie rod.Noodle machine device has been widely used in life, the noodle machine device of commercial Large Scale and Continuous work also has all kinds, originally preferred vacuum noodle machine is asked, it is vacuum oodle maker, a kind of continuous vacuum noodle press is just described in the patent of Authorization Notice No. (CN 201585374 U), this oodle maker comprises frame, and frame is provided with vacuum cooked machine and vacuum squeezes sheet machine, achieves to extrude face processed under vacuum.Certainly other patents are also had as vacuum dough mixing, the vacuum pressure surface all-in-one of Authorization Notice No. (CN 201585390 U), the dried noodle machine of Authorization Notice No. (CN 201976693U), the technology of under all describing vacuum and face, pressure surface, Vacuum Pressure surface technology is ripe gradually, and be widely used, in order to improve the mouthfeel of lattice tie rod, transparency and the elasticity in guarantee face are better, and the preferred vacuum oodle maker of the present invention carries out pressure surface.
Several rolling is rolled in the face extruded in pot, needless to say rottenly just pulls out with cold water excessively cool, and lattice tie rod would not stick together, repeatedly after several times, lattice tie rod just chewiness is incomparable.If do not add edible salt with when face, also can add appropriate salt in pot, the ratio 1:100 of water salt, but preferably in raw meal, add edible salt.Lattice tie rod makes simple, saves time, and lattice tie rod is thick than general noodles, large, and guaranteeing adequate food through starving in tasty and refreshing strength road, is the snack of very economical material benefit together.
Above to invention has been exemplary description; obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (8)
1. a preparation method for lattice tie rod, is characterized in that, its step comprises, and the dough that raw meal is kneaded into is undertaken extruding face processed by pressure, pulls out with cold water excessively cool under the face of making in hot water after boiling.
2. the preparation method of lattice tie rod according to claim 1, is characterized in that, described raw meal is the mixed powder of wheat flour or wheat flour and buckwheat composition.
3. the preparation method of lattice tie rod according to claim 1, is characterized in that, adds dietary alkali and salt, and mix in described raw meal.
4. the preparation method of the lattice tie rod according to claim 1-3 any one, is characterized in that, described raw meal is kneaded into dough under vacuum conditions.
5. the preparation method of lattice tie rod according to claim 1, is characterized in that, the mixing water of described dough mixed raw meal and 40 ~ 45 mass parts of rubbing 100 mass parts obtains.
6. the preparation method of lattice tie rod according to claim 1, is characterized in that, described dough is rubbed and carried out face processed to treacle face after completing after 20 ~ 30 minutes.
7. the preparation method of lattice tie rod according to claim 1, is characterized in that, described dough squeezes press face to carry out under vacuum conditions.
8. the preparation method of lattice tie rod according to claim 1, is characterized in that, described in boil in the hot water in face and add edible salt, the ratio of water and salt is 1:100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533332.6A CN104543755A (en) | 2014-10-11 | 2014-10-11 | Production method of Gelatiao |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533332.6A CN104543755A (en) | 2014-10-11 | 2014-10-11 | Production method of Gelatiao |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543755A true CN104543755A (en) | 2015-04-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410533332.6A Pending CN104543755A (en) | 2014-10-11 | 2014-10-11 | Production method of Gelatiao |
Country Status (1)
| Country | Link |
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| CN (1) | CN104543755A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036467A (en) * | 2016-06-13 | 2016-10-26 | 阜阳师范学院 | Gela noodle pickling freshness-retaining process |
| CN108617954A (en) * | 2018-05-15 | 2018-10-09 | 安徽农业大学 | A kind of instant type green tea White mushroom lattice tie rod and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803698A (en) * | 2010-04-27 | 2010-08-18 | 丹东佳家食品有限公司 | Method for processing instant noodles |
| CN103651684A (en) * | 2012-09-09 | 2014-03-26 | 图尔贡·赛迪 | Manufacturing method for Muslim convenience food zagora |
| CN103821026A (en) * | 2014-03-07 | 2014-05-28 | 浙江华川实业集团有限公司 | Glassine base paper production method |
| CN103886141A (en) * | 2014-03-05 | 2014-06-25 | 河海大学 | Method for computing fluvial cross section information in automatic-batch mode |
| CN203855861U (en) * | 2014-04-18 | 2014-10-01 | 浙江华川实业集团有限公司 | Glassine composite packaging paper |
-
2014
- 2014-10-11 CN CN201410533332.6A patent/CN104543755A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803698A (en) * | 2010-04-27 | 2010-08-18 | 丹东佳家食品有限公司 | Method for processing instant noodles |
| CN103651684A (en) * | 2012-09-09 | 2014-03-26 | 图尔贡·赛迪 | Manufacturing method for Muslim convenience food zagora |
| CN103886141A (en) * | 2014-03-05 | 2014-06-25 | 河海大学 | Method for computing fluvial cross section information in automatic-batch mode |
| CN103821026A (en) * | 2014-03-07 | 2014-05-28 | 浙江华川实业集团有限公司 | Glassine base paper production method |
| CN203855861U (en) * | 2014-04-18 | 2014-10-01 | 浙江华川实业集团有限公司 | Glassine composite packaging paper |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036467A (en) * | 2016-06-13 | 2016-10-26 | 阜阳师范学院 | Gela noodle pickling freshness-retaining process |
| CN108617954A (en) * | 2018-05-15 | 2018-10-09 | 安徽农业大学 | A kind of instant type green tea White mushroom lattice tie rod and preparation method thereof |
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Application publication date: 20150429 |