CN105249191A - Making method of instant fresh stretched noodles - Google Patents
Making method of instant fresh stretched noodles Download PDFInfo
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- CN105249191A CN105249191A CN201510605627.4A CN201510605627A CN105249191A CN 105249191 A CN105249191 A CN 105249191A CN 201510605627 A CN201510605627 A CN 201510605627A CN 105249191 A CN105249191 A CN 105249191A
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Abstract
The invention relates to a making method of instant fresh stretched noodles, and belongs to the technical field of food making. A technical problem to be solved is providing the making method of the instant fresh stretched noodles. The method can guarantee unique mouthfeel and chewiness of present fresh stretched noodles, and also can meet people's fast easing demands, so the noodles can be immediately stretched and eaten without tedious dough kneading when people want to eat the stretched noodles. A technical scheme adopted in the invention to realize the above purposes is characterized in that the method comprises the following steps: uniformly mixing flour, edible salt, eggs and water, and kneading until smoothness to form dough; fermenting the dough, kneading once every 10-15min in the fermentation process, kneading the fermented dough to form circular elongated noodles, uniformly smearing the surfaces of the elongated noodles with edible oil, putting the elongated noodles in a dough holder, sealing, putting the sealed noodles in a refrigerator, refrigerating to obtain semi-finished fresh stretched noodles, taking the semi-finished fresh stretched noodles out of the refrigerator when people want to eat the noodles, unfreezing, and stretching the unfrozen semi-finished fresh stretched noodles to form the instant fresh stretched noodles.
Description
Technical field
The present invention relates to a kind of preparation method of instant fresh hand-pulled noodles, belong to making food technical field.
Background technology
Hand-pulled noodles is Han nationality's wheaten food of the unique lacol flavor in town and country, northwest, is one of large wheaten food in Shanxi four.Current people want to be able to eat hand-pulled noodles, are all generally oneself now make or go oodle shop to eat, and make instant hand-pulled noodles or vermicelli exactly in addition by freezing for the hand-pulled noodles boiled.
Oneself now makes hand-pulled noodles, needs again to expend a lot of time from face to hand-pulled noodles; And the instant hand-pulled noodles that market is bought or vermicelli, although more convenient, its mouthfeel is compared often poor with tenacity with the fresh hand-pulled noodles of existing system; And the fresh hand-pulled noodles of existing system carries difficulty, easily feels like jelly, carries rear mouthfeel and be often deteriorated.
Still there is no at present a kind of preparation method of fresh hand-pulled noodles, make hand-pulled noodles can either keep now drawing the unique oral sensations of fresh hand-pulled noodles, the demand that people eat fast can be met again, when wanting to eat hand-pulled noodles, do not need from loaded down with trivial details with face work, but can namely draw instant.
Summary of the invention
For the deficiency that prior art exists, the object of this invention is to provide a kind of preparation method of instant fresh hand-pulled noodles, the method can either ensure that hand-pulled noodles has the unique oral sensations and tenacity now drawing fresh hand-pulled noodles, the demand that people eat fast can be met again, when wanting to eat hand-pulled noodles, do not need from loaded down with trivial details with face work, but can namely draw instant.
To achieve these goals, the technical solution used in the present invention is: a kind of preparation method of instant fresh hand-pulled noodles, comprises the following steps: by flour 20-30 part, edible salt 0.5-1 part, egg 3-4 part, and water 15-17 part, together with even, rubs light agglomerating; By dough leavening 30-60 minute, proofing temperature is 25-28 DEG C, and period kneaded dough once every 10-15 minute, makes dough have stretching tenacity and elasticity; By the dough proofed, be kneaded into smooth dough, dough is rubbed with the hands conglobate rectangular, smear edible oil at rectangular surface uniform, then put into face holder by rectangular, prevent rectangular inter-adhesive, sealing, puts into refrigerator, carries out freezing, freezing temperature is subzero 18 DEG C-subzero 20 DEG C, namely obtains the semi-finished product of fresh hand-pulled noodles; Time edible, taken out from refrigerator by fresh hand-pulled noodles semi-finished product, ambient temperatare is put and is thawed for 30 minutes, is drawn by the semi-finished product thawed toward long.
Compared with prior art the present invention has following beneficial effect.
At present, facilitate the preparation method of hand-pulled noodles to be all generally make instant hand-pulled noodles by freezing for the hand-pulled noodles boiled or make vermicelli, instant hand-pulled noodles is compared often poor with tenacity with the fresh hand-pulled noodles of existing system with the mouthfeel of vermicelli.The precedent that semi-finished product carry out preserving made by hand-pulled noodles by current also nobody, instant fresh hand-pulled noodles preparation method of the present invention looks for another way, first dough is made semi-finished product and carry out freezen protective, when needing to make hand-pulled noodles, directly semi-finished product are operated, generally, dough is carried out freezen protective, after thawing, the elasticity of dough and toughness all can be deteriorated, and be not suitable for continuing again to make hand-pulled noodles, and method of the present invention in whole half-finished manufacturing process in conjunction with the awake face process of uniqueness of the present invention, ensure that hand-pulled noodles semi-finished product are freezing, after thawing, the hand-pulled noodles made can also keep unique oral sensations and the tenacity of the fresh hand-pulled noodles of existing system.
Instant fresh hand-pulled noodles preparation method of the present invention, overcome simultaneously instant hand-pulled noodles mouthfeel, tenacity difference problem and now to make fresh hand-pulled noodles manufacturing process loaded down with trivial details, the problem that Production Time is long.The hand-pulled noodles made has unique oral sensations and the tenacity of the fresh hand-pulled noodles of existing system, and process is simple, easy to make, fast.
Instant fresh hand-pulled noodles preparation method of the present invention, makes hand-pulled noodles semi-finished product by existing by dough, carries out freezing, when needing edible hand-pulled noodles, then process semi-finished product.The fresh hand-pulled noodles preparation method of tradition, in order to keep the unique oral sensations of hand-pulled noodles and tenacity often need on-the-spot from face make, process is complicated, length consuming time, fresh hand-pulled noodles preparation method of the present invention, first can make hand-pulled noodles semi-finished product by dough, carry out freezing, when needing edible hand-pulled noodles, directly semi-finished product are elongated to hand-pulled noodles.
Method of the present invention substantially reduces the time that hand-pulled noodles makes, and simplifies the process of hand-pulled noodles field fabrication, when hand-pulled noodles eaten by needs, do not need from loaded down with trivial details with face work, but can namely draw instant.
Instant fresh hand-pulled noodles preparation method of the present invention, hand-pulled noodles semi-finished product are placed in the holder of face and are convenient for carrying, and solve the fresh hand-pulled noodles of existing system and carry difficulty, easily feel like jelly, carry the problem of rear taste bad.
Instant fresh hand-pulled noodles preparation method of the present invention, whole process only with the addition of edible salt and the egg of common now hand-pulled noodles interpolation processed, and do not add any chemical addition agent, preparation method is simple, and obtained hand-pulled noodles does not exist the residual risk of any chemical addition agent.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
Embodiment 1:
A preparation method for instant fresh hand-pulled noodles, comprises the following steps: by 20 parts, flour, edible salt 1 part, 3 parts, egg, and 17 parts, water, together with even, rubs light agglomerating; By dough leavening 30 minutes, proofing temperature was 28 DEG C, and period kneaded dough once every 10-15 minute, makes dough have stretching tenacity and elasticity; By the dough proofed, be kneaded into smooth dough, dough is rubbed with the hands conglobate microscler noodles, smear edible oil at the surface uniform of microscler noodles, then microscler noodles are put into face holder, prevent between microscler noodles inter-adhesive, sealing, puts into refrigerator, carries out freezing, freezing temperature is subzero 18 DEG C, namely obtains the semi-finished product of fresh hand-pulled noodles; Time edible, taken out from refrigerator by fresh hand-pulled noodles semi-finished product, ambient temperatare is put and is thawed for 30 minutes, is drawn by the semi-finished product thawed toward long.
Embodiment 2:
A preparation method for instant fresh hand-pulled noodles, comprises the following steps: by 30 parts, flour, edible salt 0.5 part, 4 parts, egg, and 15 parts, water, together with even, rubs light agglomerating; By dough leavening 60 minutes, proofing temperature was 25 DEG C, and period kneaded dough once every 10-15 minute, makes dough have stretching tenacity and elasticity; By the dough proofed, be kneaded into smooth dough, dough is rubbed with the hands conglobate microscler noodles, smear edible oil at the surface uniform of microscler noodles, then microscler noodles are put into face holder, prevent between microscler noodles inter-adhesive, sealing, puts into refrigerator, carries out freezing, freezing temperature is subzero 20 DEG C, namely obtains the semi-finished product of fresh hand-pulled noodles; Time edible, taken out from refrigerator by fresh hand-pulled noodles semi-finished product, ambient temperatare is put and is thawed for 30 minutes, is drawn by the semi-finished product thawed toward long.
Embodiment 3:
A preparation method for instant fresh hand-pulled noodles, comprises the following steps: by 22 parts, flour, edible salt 0.6 part, 4 parts, egg, and 16 parts, water, together with even, rubs light agglomerating; By dough leavening 50 minutes, proofing temperature was 26 DEG C, and period kneaded dough once every 10-15 minute, makes dough have stretching tenacity and elasticity; By the dough proofed, be kneaded into smooth dough, dough is rubbed with the hands conglobate microscler noodles, smear edible oil at the surface uniform of microscler noodles, then microscler noodles are put into face holder, prevent between microscler noodles inter-adhesive, sealing, puts into refrigerator, carries out freezing, freezing temperature is subzero 19 DEG C, namely obtains the semi-finished product of fresh hand-pulled noodles; Time edible, taken out from refrigerator by fresh hand-pulled noodles semi-finished product, ambient temperatare is put and is thawed for 30 minutes, is drawn by the semi-finished product thawed toward long.
Embodiment 4:
A preparation method for instant fresh hand-pulled noodles, comprises the following steps: by 25 parts, flour, edible salt 0.8 part, 3 parts, egg, and 17 parts, water, together with even, rubs light agglomerating; By dough leavening 40 minutes, proofing temperature was 26 DEG C, and period kneaded dough once every 10-15 minute, makes dough have stretching tenacity and elasticity; By the dough proofed, be kneaded into smooth dough, dough is rubbed with the hands conglobate microscler noodles, smear edible oil at the surface uniform of microscler noodles, then microscler noodles are put into face holder, prevent between microscler noodles inter-adhesive, sealing, puts into refrigerator, carries out freezing, freezing temperature is subzero 20 DEG C, namely obtains the semi-finished product of fresh hand-pulled noodles; Time edible, taken out from refrigerator by fresh hand-pulled noodles semi-finished product, ambient temperatare is put and is thawed for 30 minutes, is drawn by the semi-finished product thawed toward long.
Embodiment 5:
A preparation method for instant fresh hand-pulled noodles, comprises the following steps: by 28 parts, flour, edible salt 0.8 part, 4 parts, egg, and 16 parts, water, together with even, rubs light agglomerating; By dough leavening 50 minutes, proofing temperature was 25 DEG C, and period kneaded dough once every 10-15 minute, makes dough have stretching tenacity and elasticity; By the dough proofed, be kneaded into smooth dough, dough is rubbed with the hands conglobate microscler noodles, smear edible oil at the surface uniform of microscler noodles, then microscler noodles are put into face holder, prevent between microscler noodles inter-adhesive, sealing, puts into refrigerator, carries out freezing, freezing temperature is subzero 20 DEG C, namely obtains the semi-finished product of fresh hand-pulled noodles; Time edible, taken out from refrigerator by fresh hand-pulled noodles semi-finished product, ambient temperatare is put and is thawed for 30 minutes, is drawn by the semi-finished product thawed toward long.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from which point, above-mentioned embodiment of the present invention all can only be thought explanation of the present invention and can not limit invention, claims indicate scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (3)
1. a preparation method for instant fresh hand-pulled noodles, is characterized in that, comprises the following steps:
(1) by flour 20-30 part, edible salt 0.5-1 part, egg 3-4 part, water 15-17 part, together with even, rubs light agglomerating;
(2) by dough leavening 30-60 minute, period kneaded dough once every 10-15 minute, made dough have stretching tenacity and elasticity;
(3) dough will proofed, is kneaded into smooth dough, is rubbed with the hands by dough conglobate rectangular, smears edible oil at the surface uniform of rectangular, then rectangular face is put into face holder, prevent between rectangular inter-adhesive, sealing, put into refrigerator, carry out freezing, namely obtain the semi-finished product of fresh hand-pulled noodles;
(4) when eating, taken out from refrigerator by fresh hand-pulled noodles semi-finished product, ambient temperatare is put and is thawed for 30 minutes, is drawn by the semi-finished product thawed toward long.
2. the preparation method of a kind of instant fresh hand-pulled noodles according to claim 1, is characterized in that, in step (2), the proofing temperature of dough is 25-28 DEG C.
3. the preparation method of a kind of instant fresh hand-pulled noodles according to claim 1, is characterized in that, temperature freezing in step (3) is subzero 18 DEG C-subzero 20 DEG C.
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| CN201510605627.4A CN105249191A (en) | 2015-09-22 | 2015-09-22 | Making method of instant fresh stretched noodles |
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| CN201510605627.4A CN105249191A (en) | 2015-09-22 | 2015-09-22 | Making method of instant fresh stretched noodles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995497A (en) * | 2016-05-10 | 2016-10-12 | 蒋其林 | Kung fu noodles |
| CN108308226A (en) * | 2018-04-26 | 2018-07-24 | 宿州国恩食品机械有限公司 | A kind of preparation method of non-existing deep-fried twisted dough sticks embryo |
| CN108783229A (en) * | 2018-06-25 | 2018-11-13 | 循化县艾麦尔清真食品开发有限公司 | A kind of production method of hand-pulled noodles |
| CN110367305A (en) * | 2019-08-17 | 2019-10-25 | 王介 | The household fast food dough and household instant noodle mold of a kind of industrialized production and application |
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| CN1408250A (en) * | 2002-10-11 | 2003-04-09 | 王忠兵 | Quick-frozen cooked wheaten food |
| CN103181524A (en) * | 2013-03-26 | 2013-07-03 | 浦江县盘溪手工面专业合作社 | Hand-pulled noodle semi-finished product preparation method and Hand-pulled noodle semi-finished product packing component |
| CN104855812A (en) * | 2015-04-20 | 2015-08-26 | 巴彦淖尔市冠生园食品有限责任公司 | Preparation technology of nutritious stretched noodles |
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2015
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Patent Citations (4)
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| CN1166918A (en) * | 1996-06-05 | 1997-12-10 | 高树礼 | Tasty and refreshing noodle |
| CN1408250A (en) * | 2002-10-11 | 2003-04-09 | 王忠兵 | Quick-frozen cooked wheaten food |
| CN103181524A (en) * | 2013-03-26 | 2013-07-03 | 浦江县盘溪手工面专业合作社 | Hand-pulled noodle semi-finished product preparation method and Hand-pulled noodle semi-finished product packing component |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995497A (en) * | 2016-05-10 | 2016-10-12 | 蒋其林 | Kung fu noodles |
| CN108308226A (en) * | 2018-04-26 | 2018-07-24 | 宿州国恩食品机械有限公司 | A kind of preparation method of non-existing deep-fried twisted dough sticks embryo |
| CN108783229A (en) * | 2018-06-25 | 2018-11-13 | 循化县艾麦尔清真食品开发有限公司 | A kind of production method of hand-pulled noodles |
| CN110367305A (en) * | 2019-08-17 | 2019-10-25 | 王介 | The household fast food dough and household instant noodle mold of a kind of industrialized production and application |
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Application publication date: 20160120 |