CN104543770A - Processing method of colored noodles - Google Patents
Processing method of colored noodles Download PDFInfo
- Publication number
- CN104543770A CN104543770A CN201310488170.4A CN201310488170A CN104543770A CN 104543770 A CN104543770 A CN 104543770A CN 201310488170 A CN201310488170 A CN 201310488170A CN 104543770 A CN104543770 A CN 104543770A
- Authority
- CN
- China
- Prior art keywords
- flour
- dough
- noodles
- wheat
- dough sheet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a processing method of colored noodles. The processing method comprises the following steps: (1), wheat is washed clean, air-dried, semi-fried and cooled to the room temperature; (2), the wheat is placed in a mill and milled into flour, and the flour yield requirement is 88%-90%; (3), the flour is divided into multiple parts, each part of flour and water added with salt and a food pigment are placed into a dough mixer for uniform mixing, and the mass ratio of the flour, the water, the salt to the food pigment is 10: (2.8-3): (0.09-0.1): (0.1-0.2), and the pigment added to each part of flour is different from the pigments added to other parts of flour; (4), well mixed dough is placed into a noodle press to be pressed into dough sheets; the dough sheets are stacked together and rolled into an integral dough sheet; and (5), the dough sheet is cut into noodles. The wheat is semi-fried before milling, then the milled flour is semi-fried flour, the flour has better viscidity, the produced noodles are pliable, chewy and boiling-resistant and have stronger wheat fragrance. During dough mixing, dough in different colors is formed and pressed into dough sheets which are then integrally pressed, so that the noodles in various colors are produced.
Description
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.
And existing colored noodles is all single color, and color is attractive not.
Summary of the invention
The technical problem to be solved in the present invention is: the processing method providing a kind of colored noodles, can produce the mach colored 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 is divided into many parts, every flour and the water being added with salt and edible pigment put into dough mixing machine with even, the mass ratio of flour, water, salt, edible pigment is 10:2.8-3:0.09-0.1:0.1-0.2, the pigment added in every part of flour is different, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4) respectively; By stacked for each dough sheet and roll-in all-in-one-piece dough sheet; (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.When with face, and go out the dough of multiple different colours, after being pressed into dough sheet respectively, be pressed into one again, thus the noodles of polychrome processed.
Detailed description of the invention
Specific embodiment one
This specific embodiment colored noodles 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 is divided into many parts, every flour and the water being added with salt and edible pigment put into dough mixing machine with even, the mass ratio of flour, water, salt, edible pigment is 10:2.8:0.09:0.1, the pigment added in every part of flour is different, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4) respectively; By stacked for each dough sheet and roll-in all-in-one-piece dough sheet; (5) then dough sheet is cut into noodles.
Specific embodiment two
This specific embodiment colored noodles 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 is divided into many parts, every flour and the water being added with salt and edible pigment put into dough mixing machine with even, the mass ratio of flour, water, salt, edible pigment is 10:2.9:0.1:0.2, the pigment added in every part of flour is different, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4) respectively; By stacked for each dough sheet and roll-in all-in-one-piece dough sheet; (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 is divided into many parts, every flour and the water being added with salt and edible pigment put into dough mixing machine with even, the mass ratio of flour, water, salt, edible pigment is 10:3:0.09:0.2, the pigment added in every part of flour is different, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4) respectively; By stacked for each dough sheet and roll-in all-in-one-piece dough sheet; (5) then dough sheet is cut into noodles.
Claims (1)
1. a processing method for colored noodles, 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 is divided into many parts, every flour and the water being added with salt and edible pigment put into dough mixing machine with even, the mass ratio of flour, water, salt, edible pigment is 10:2.8-3:0.09-0.1:0.1-0.2, the pigment added in every part of flour is different, and oodle maker pressure surface dough sheet is put in the face of becoming reconciled by (4) respectively; By stacked for each dough sheet and roll-in all-in-one-piece dough sheet; (5) then dough sheet is cut into noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310488170.4A CN104543770A (en) | 2013-10-18 | 2013-10-18 | Processing method of colored noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310488170.4A CN104543770A (en) | 2013-10-18 | 2013-10-18 | Processing method of colored noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543770A true CN104543770A (en) | 2015-04-29 |
Family
ID=53061694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310488170.4A Pending CN104543770A (en) | 2013-10-18 | 2013-10-18 | Processing method of colored noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543770A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920973A (en) * | 2015-06-09 | 2015-09-23 | 安徽正宇面粉有限公司 | Interlayer butterfly noodle leaf rich in multivitamins, and preparation method |
| CN104957516A (en) * | 2015-06-09 | 2015-10-07 | 安徽正宇面粉有限公司 | Sandwiched fine dried high-gluten noodles with digestion promoting function, and preparation method of sandwiched fine dried high-gluten noodles |
-
2013
- 2013-10-18 CN CN201310488170.4A patent/CN104543770A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920973A (en) * | 2015-06-09 | 2015-09-23 | 安徽正宇面粉有限公司 | Interlayer butterfly noodle leaf rich in multivitamins, and preparation method |
| CN104957516A (en) * | 2015-06-09 | 2015-10-07 | 安徽正宇面粉有限公司 | Sandwiched fine dried high-gluten noodles with digestion promoting function, and preparation method of sandwiched fine dried high-gluten noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
|
| WD01 | Invention patent application deemed withdrawn after publication |