CN105433245A - Handmade noodles and making method thereof - Google Patents
Handmade noodles and making method thereof Download PDFInfo
- Publication number
- CN105433245A CN105433245A CN201510778703.1A CN201510778703A CN105433245A CN 105433245 A CN105433245 A CN 105433245A CN 201510778703 A CN201510778703 A CN 201510778703A CN 105433245 A CN105433245 A CN 105433245A
- Authority
- CN
- China
- Prior art keywords
- long
- rolling pin
- dough
- wide
- thickness
- 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.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
The invention belongs to the technical field of food processing and in particular relates to handmade noodles and a making method thereof. The making method comprises the steps of mixing flour, alkaline water, salt and egg in a weight ratio of (1,000-1,300):(300-450):(15-30):(50-100) and kneading to obtain a dough I; standing the dough I for more than 15 min, beating and rolling the dough I many times with a rolling pin I having a diameter of 5-7 cm and a thickness of 150-180 cm until long thin wrappers having a width of 24-30 cm and a depth of 0.4-0.6 cm are obtained; continuously rolling the long thin wrappers with a rolling pin II having a diameter of 3-4 cm and a length of 80-100 cm until another long thin wrappers having a width of 50-90 cm and a thickness of 0.1-0.3 cm are obtained; finally cutting to obtain handmade noodles having a length of 50-90 cm, a width of 0.2-0.3 cm and a thickness of 0.1-0.3 cm. The handmade noodles and the making method thereof have the beneficial effects that the amount of the handmade noodles made once is large, the handmade noodles made by the method are easy to cook, are not sticky after being cooked for a long time, are unlikely to break and tough and chewy in mouth feel.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of handmade noodle and preparation method thereof.
Background technology
Noodles be a kind of make simple, instant, nutritious, can staple food again can the health-care food of fast food, already by people are accepted and like.A kind of flour with wheat or beans of noodles adds water into dough, afterwards or pressure or roll or stretch in flakes, means such as re-using stranding, draw, pinch, make strip (narrow or wide, flat or round) or strip, finally by boiling, fry, braised, fried a kind of food, of all shapes and colors, numerous in variety.
Handmade noodle is the one in numerous noodle food, everyly like the people eating noodles, capital to the good mouthfeel of handmade noodle and flavor impression deep, but traditional handmade noodle preparation method once can only make the amount eaten for a few individual, the method is only applicable to family's use and each making all spends the plenty of time, even also seldom do because it is wasted time and energy at home.When opening the needs such as handmade noodle shop production fast in enormous quantities handmade noodle when needs, need a kind of method of making handmade noodle newly, it can the more handmade noodle of disposable making and the most important thing is that the handmade noodle made can keep good mouthfeel, handmade noodle should easy ripe resistant to cook and ripe after get out and should be able to maintain mouthfeel in certain hour.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of handmade noodle and preparation method thereof, uses the method can the more handmade noodle of disposable making and its handmade noodle made possesses unique mouthfeel than traditional handmade noodle compared with conventional method.
The invention provides a kind of preparation method of handmade noodle, comprise the following steps:
The first step, flour, buck, salt, egg are mixed also kneading according to the part by weight of 1000 ~ 1300:300 ~ 450:15 ~ 30:50 ~ 100 and obtain dough one, described dough one is left standstill face more than the 15min that wakes up, and in described buck, the part by weight of dietary alkali and water is 10 ~ 20:1000;
Second step, applies the pressure of 50 ~ 70Kg at the two ends of the rolling pin one of diameter 5 ~ 7cm, length 150 ~ 180cm, described dough one is calendered to the long sake sheet one that it becomes wide 30 ~ 45cm, thickness 2 ~ 3cm;
3rd step, described long sake sheet one is folded into the strip face block one of wide 25 ~ 30cm, long 30 ~ 45cm along the folding axis being parallel to its broadside, described block one is calendered to the long sake sheet two that it becomes wide 25 ~ 40cm, thickness 0.8 ~ 1.5cm by the pressure applying 50 ~ 70Kg at the two ends of described rolling pin one;
4th step, described long sake sheet two is folded into the strip face block two of wide 8 ~ 10cm along the folding axis being parallel to its long limit, described strip face block two is calendered to the long sake sheet three that it becomes wide 24 ~ 30cm, thickness 0.4 ~ 0.6cm by the pressure applying 40 ~ 60Kg at the two ends of described rolling pin one;
5th step, on described long sake sheet three, uniform spreading spills one deck flour, the rolling pin two of diameter 3 ~ 4cm, length 80 ~ 100cm is lain on described long sake sheet three, the axis of described rolling pin two is parallel with the described broadside by described long sake sheet three, described long sake sheet three is wound on described rolling pin two, extract described rolling pin two out and obtain dough two, the power applying 10 ~ 30Kg at the two ends of described rolling pin two is rolled until it becomes the long sake sheet four of wide 50 ~ 90cm, thickness 0.1 ~ 0.3cm after launching to described dough two;
6th step, described long sake sheet four is folded into the strip face block three of wide 5 ~ 8cm along the folding axis being parallel to its long limit, along broadside, described strip face block three is cut into noodles with cutter, the length of described noodles is 50 ~ 90cm, wide is 0.2 ~ 0.3cm, thickness 0.1 ~ 0.3cm.
On the basis of technique scheme, the present invention can also do following technological improvement further.
Further, the described calendering in second step, the 3rd step, the 4th step and the 5th step is repeatedly impact type calendering.Described repeatedly impact type calendering refers to, after the masterpiece of specifying is used in the two ends of rolling pin one or rolling pin two, the sidewall impact of rolling pin one or rolling pin two is on dough or dough sheet, after each impact, rolling pin one or rolling pin two are lifted away from dough or dough sheet, the close vicinity moving to impact place last time impacts downwards again, need the direction translation rolling pin one that extends or rolling pin two along dough or dough sheet, repeatedly repeat above-mentioned shots until dough or dough sheet are calendered to meets the requirements.Above-mentioned calendering is different from the rolling calendering in conventional method.
Further, the time of kneading described in the first step is 20 ~ 30min.
Further, the part by weight of the described flour in the first step, buck, salt, egg is 1000:380:20:80, and in described buck, the part by weight of dietary alkali and water is 14:1000.
Further, described rolling pin one and rolling pin two are elongated cylindrical wooden stick.
The present invention also provides a kind of handmade noodle, and it is made according to the method described above.
The invention has the beneficial effects as follows: handmade noodle preparation method provided by the invention successively uses the rolling pin of different thicknesses to roll system to dough sheet, the thick rolling pin system of can rolling larger dough is to produce once relatively large handmade noodle, and it is more laborsaving when rolling processed, thin rolling pin processes the system of rolling further to the dough sheet after the basic shaping of the thick rolling pin system of rolling, by ironed for dough sheet more even, the good taste of handmade noodle can be ensured; Method of the present invention provides various making parameter specifically, is convenient to standardized production and suitability for industrialized production; The driving calendering that the present invention adopts is different from traditional rolling calendering, and after face block or dough sheet bear impact, obtained handmade noodle is more put more energy into; The handmade noodle that method provided by the invention makes easily ripe, long boil not sticky, not easily broken, mouthfeel very chewiness, chew strength, boil to get out in rear certain hour mouthfeel still can be kept constant.
Detailed description of the invention
Be described below by way of the feature of specific embodiment to this, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
The invention provides a kind of preparation method of handmade noodle, comprise the following steps:
The first step, get long patent flour 5Kg, flour, buck, salt, egg are mixed also kneading 25min according to the part by weight of 1000:380:20:80 and obtain dough one, and described dough one is left standstill the face 30min that wakes up, and in described buck, the part by weight of dietary alkali and water is 14:1000;
Second step, applies the pressure of 70Kg, a described dough blow is suppressed and be extended down to the long sake sheet one that it becomes wide about 31cm, thickness about 2.5cm at the two ends of the rolling pin one of diameter 7cm, length 180cm;
3rd step, described long sake sheet one is folded into the strip face block one of wide about 26cm, long about 31cm along the folding axis being parallel to its broadside, apply at the two ends of described rolling pin one pressure of 70Kg the block blow of described strip face is suppressed be extended down to its Cheng Kuanyue 27cm, long sake sheet two that thickness is about 1cm;
4th step, described long sake sheet two is folded into the strip face block two of wide about 9cm along the folding axis being parallel to its long limit, applies the long sake sheet three that block two impact in described strip face is calendered to its Cheng Kuanyue 27cm by pressure, thickness is about 0.5cm of 60Kg at the two ends of described rolling pin one;
5th step, on described long sake sheet three, uniform spreading spills one deck flour, the rolling pin two of diameter 4cm, length 100cm is lain on described long sake sheet three, the axis of described rolling pin two is parallel with the described broadside by described long sake sheet three, described long sake sheet three is wound on described rolling pin two, extract described rolling pin two out and obtain dough two, the power applying 30Kg at the two ends of described rolling pin two carries out impacting calendering to described dough two until it launches the long sake sheet four of rear Cheng Kuanyue 80cm, thickness 0.15cm;
6th step, described long sake sheet four is folded into the strip face block three of wide about 7cm along the folding axis being parallel to its long limit, along broadside, described strip face block three is cut into noodles with cutter, the length of described noodles is 90cm, wide about 0.25cm, thickness is about 0.15cm.
Comparative example 1
The homely traditional method using handmade noodle is comparative example, and the method is shown in Baidupedia on internet " handmade noodle ".Get long patent flour 0.5Kg, be kneaded into dough in after the ratio mixing of flour, water, salt part by weight 1000:450:20, awake about 30 minutes for subsequent use; Get one block of dough, rub evenly with hand, then lie against on chopping board, light faces down, and firmly rolls out slabbing with family expenses rolling pin (diameter 2.5cm, long 28cm) to surrounding; When the block system of rolling in face is to certain degree, cane will be rolled and be involved in wherein, in being tightly wrapped in face, and with hand repeatedly to extrapolation volume.So several times, launched, sprinkled appropriate blowing on one's face, roll cane from another steering handle and be involved in wherein, carry out pushing away volume operation, then in expansion, spread and blow on one's face.By that analogy, till dough is rolled flakiness; The dough sheet rolled is cut into by knife the noodles of fine strip shape, for ease of contrast, the noodles of fine strip shape be about 90cm, wide about 0.25cm, thickness is about 0.15cm.
Other conditions are identical, and in common kitchen range, after water is opened, boil 2min noodles completely well-done for the handmade noodle of embodiment 1, and it is completely well-done that the handmade noodle of comparative example 1 boils 3min noodles after water is opened; Boil 3 to 4min, the mouthfeel foretasting both discoveries is more or less the same, all comparatively chewiness, the noodles chewiness relatively more of embodiment 1; Boil 5 to 6min, the handmade noodle of embodiment 1 swells obviously, but not sticky, disconnected bar, still has and chew strength, and the handmade noodle of comparative example 1 occurs sticky, disconnected bar phenomenon, without chewing strength; After boiling 3min, contain respectively and leave standstill 10 to 15min to bowl, the disconnected bar of the handmade noodle of embodiment 1, when foretasting, mouthfeel change is little, the handmade noodle of comparative example 1 swell more, obviously disconnected bar, mouthfeel are poor.
Embodiment 2
The first step, get long patent flour 8Kg, flour, buck, salt, egg are mixed also kneading 30min according to the part by weight of 1300:450:30:50 and obtain dough one, and described dough one is left standstill the face 20min that wakes up, and in described buck, the part by weight of dietary alkali and water is 20:1000;
Second step, applies the pressure of 50Kg at the two ends of the rolling pin one of diameter 5cm, length 150cm, described dough one is calendered to its Cheng Kuanyue 42cm, long sake sheet one that thickness is about 3cm;
3rd step, described long sake sheet one is folded into the strip face block one of wide about 29cm, long about 42cm along the folding axis being parallel to its broadside, apply at the two ends of described rolling pin one pressure of 50Kg the block blow of described strip face is suppressed be extended down to its Cheng Kuanyue 39cm, long sake sheet two that thickness is about 1.5cm;
4th step, described long sake sheet two is folded into the strip face block two of wide about 10cm along the folding axis being parallel to its long limit, applies the long sake sheet three that block two impact in described strip face is calendered to its Cheng Kuanyue 30cm by pressure, thickness is about 0.6cm of 40Kg at the two ends of described rolling pin one;
5th step, on described long sake sheet three, uniform spreading spills one deck flour, the rolling pin two of diameter 3cm, length 80cm is lain on described long sake sheet three, the axis of described rolling pin two is parallel with the described broadside by described long sake sheet three, described long sake sheet three is wound on described rolling pin two, extract described rolling pin two out and obtain dough two, the power applying 10 ~ 30Kg at the two ends of described rolling pin two carries out impacting calendering until the rear Cheng Kuanyue 50cm of its expansion, thickness are about the long sake sheet four of 0.3cm to described dough two;
6th step, is folded into the strip face block three of wide 5 ~ 8cm along the folding axis being parallel to its long limit by described long sake sheet four, along broadside, described strip face block three is cut into noodles with cutter, and the length of described noodles is 50cm, and wide is 0.3cm, thickness 0.3cm.
Comparative example 2
The homely traditional method using handmade noodle is comparative example, and the method is shown in Baidupedia on internet " handmade noodle ".Get long patent flour 1Kg, be kneaded into dough in after the ratio mixing of flour, water, salt part by weight 1000:450:30, awake about 45 minutes for subsequent use; Get one block of dough, rub evenly with hand, then lie against on chopping board, light faces down, and firmly rolls out slabbing with family expenses rolling pin (diameter 2.5cm, long 28cm) to surrounding; When the block system of rolling in face is to certain degree, cane will be rolled and be involved in wherein, in being tightly wrapped in face, and with hand repeatedly to extrapolation volume.So several times, launched, sprinkled appropriate blowing on one's face, roll cane from another steering handle and be involved in wherein, carry out pushing away volume operation, then in expansion, spread and blow on one's face.By that analogy, till dough is rolled flakiness; The dough sheet rolled is cut into by knife the noodles of fine strip shape, for ease of contrast, the noodles of fine strip shape be about 50cm, wide about 0.3cm, thickness is about 0.3cm.
Other conditions are identical, and in common kitchen range, after water is opened, boil 3.5min noodles completely well-done for the handmade noodle of embodiment 2, and it is completely well-done that the handmade noodle of comparative example 2 boils 4min noodles after water is opened; Boil 4 to 5min, the mouthfeel foretasting both discoveries is more or less the same, all comparatively chewiness, the noodles chewiness relatively more of embodiment 2; Boil 6 to 8min, the handmade noodle of embodiment 2 swells obviously, but not sticky, disconnected bar, still has and chew strength, and the handmade noodle of comparative example 2 occurs sticky, disconnected bar phenomenon, without chewing strength; After boiling 4min, contain respectively and leave standstill 10 to 15min to bowl, the disconnected bar of the handmade noodle of embodiment 2, still energetically road, the handmade noodle of comparative example 2 swell more, obviously disconnected bar, there is gelatinization.
In sum, handmade noodle preparation method provided by the invention once can be made into relatively large handmade noodle and easily ripe, longly compared with the handmade noodle that makes of the handmade noodle of gained and conventional method boil not sticky, not easily broken, mouthfeel chewiness, chews strength.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a preparation method for handmade noodle, is characterized in that, comprises the following steps:
The first step, flour, buck, salt, egg are mixed also kneading according to the part by weight of 1000 ~ 1300:300 ~ 450:15 ~ 30:50 ~ 100 and obtain dough one, described dough one is left standstill face more than the 15min that wakes up, and in described buck, the part by weight of dietary alkali and water is 10 ~ 20:1000;
Second step, applies the pressure of 50 ~ 70Kg at the two ends of the rolling pin one of diameter 5 ~ 7cm, length 150 ~ 180cm, described dough one is calendered to the long sake sheet one that it becomes wide 30 ~ 45cm, thickness 2 ~ 3cm;
3rd step, described long sake sheet one is folded into the face block one of wide 25 ~ 30cm, long 30 ~ 45cm along the folding axis being parallel to its broadside, described block one is calendered to the long sake sheet two that it becomes wide 25 ~ 40cm, thickness 0.8 ~ 1.5cm by the pressure applying 50 ~ 70Kg at the two ends of described rolling pin one;
4th step, described long sake sheet two is folded into the strip face block two of wide 8 ~ 10cm along the folding axis being parallel to its long limit, described strip face block two is calendered to the long sake sheet three that it becomes wide 24 ~ 30cm, thickness 0.4 ~ 0.6cm by the pressure applying 40 ~ 60Kg at the two ends of described rolling pin one;
5th step, on described long sake sheet three, uniform spreading spills one deck flour, the rolling pin two of diameter 3 ~ 4cm, length 80 ~ 100cm is lain on described long sake sheet three, the axis of described rolling pin two is parallel with the described broadside by described long sake sheet three, described long sake sheet three is wound on described rolling pin two, extract described rolling pin two out and obtain dough two, the power applying 10 ~ 30Kg at the two ends of described rolling pin two is rolled until it becomes the long sake sheet four of wide 50 ~ 90cm, thickness 0.1 ~ 0.3cm after launching to described dough two;
6th step, described long sake sheet four is folded into the strip face block three of wide 5 ~ 8cm along the folding axis being parallel to its long limit, along broadside, described strip face block three is cut into noodles with cutter, the length of described noodles is 50 ~ 90cm, wide is 0.2 ~ 0.3cm, thickness 0.1 ~ 0.3cm.
2. the preparation method of a kind of handmade noodle according to claim 1, is characterized in that, the described calendering in second step, the 3rd step, the 4th step and the 5th step is repeatedly impact type calendering.
3. the preparation method of a kind of handmade noodle according to claim 1, is characterized in that, the time of kneading described in the first step is 20 ~ 30min.
4. the preparation method of a kind of handmade noodle according to claim 1, it is characterized in that, the part by weight of the described flour in the first step, buck, salt, egg is 1000:380:20:80, and in described buck, the part by weight of dietary alkali and water is 14:1000.
5. the preparation method of a kind of handmade noodle according to any one of Claims 1-4, is characterized in that, described rolling pin one and rolling pin two are elongated cylindrical wooden stick.
6. a handmade noodle, is characterized in that, it is obtained by the method described in any one of claim 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510778703.1A CN105433245A (en) | 2015-11-13 | 2015-11-13 | Handmade noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510778703.1A CN105433245A (en) | 2015-11-13 | 2015-11-13 | Handmade noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105433245A true CN105433245A (en) | 2016-03-30 |
Family
ID=55544241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510778703.1A Pending CN105433245A (en) | 2015-11-13 | 2015-11-13 | Handmade noodles and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105433245A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954790A (en) * | 2017-03-23 | 2017-07-18 | 淮南宜生食品有限公司 | It is a kind of to facilitate handmade noodle preparation method |
| CN107048176A (en) * | 2016-12-31 | 2017-08-18 | 湖南古洞春茶业有限公司 | A kind of daye tea tealeaves noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07289190A (en) * | 1994-04-26 | 1995-11-07 | Daiwa Seisakusho:Kk | Apparatus for preparation of handmade-like boiled chinese noodle for long-term preservation |
| CN104161245A (en) * | 2014-08-11 | 2014-11-26 | 张鹏 | Preparation method of nutritious noodles |
| CN104705573A (en) * | 2013-12-11 | 2015-06-17 | 王焱 | Manufacturing method of handmade noodles |
| CN104824557A (en) * | 2015-04-24 | 2015-08-12 | 齐文彬 | Preparation process of noodles |
-
2015
- 2015-11-13 CN CN201510778703.1A patent/CN105433245A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07289190A (en) * | 1994-04-26 | 1995-11-07 | Daiwa Seisakusho:Kk | Apparatus for preparation of handmade-like boiled chinese noodle for long-term preservation |
| CN104705573A (en) * | 2013-12-11 | 2015-06-17 | 王焱 | Manufacturing method of handmade noodles |
| CN104161245A (en) * | 2014-08-11 | 2014-11-26 | 张鹏 | Preparation method of nutritious noodles |
| CN104824557A (en) * | 2015-04-24 | 2015-08-12 | 齐文彬 | Preparation process of noodles |
Non-Patent Citations (1)
| Title |
|---|
| 天色蜒尾: "手擀面", 《百度百科》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048176A (en) * | 2016-12-31 | 2017-08-18 | 湖南古洞春茶业有限公司 | A kind of daye tea tealeaves noodles and preparation method thereof |
| CN106954790A (en) * | 2017-03-23 | 2017-07-18 | 淮南宜生食品有限公司 | It is a kind of to facilitate handmade noodle preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| NO164875B (en) | PROCEDURE FOR PASTA PREPARATION. | |
| DE2846045A1 (en) | METHOD FOR PRODUCING EASILY REHYDRATABLE DRY PASTA | |
| CN104365810B (en) | A kind of high-resistance starch lotus seeds biscuit and preparation method thereof | |
| KR102010034B1 (en) | DOUGH FOR DUMPLINGS SKIN, manufacturing method of DUMPLINGS SKIN, DUMPLINGS SKIN, manufacturing method of DUMPLINGS AND DUMPLINGS | |
| CN105433245A (en) | Handmade noodles and making method thereof | |
| US1890697A (en) | Process of manufacturing puffed cereal food | |
| CN109259077A (en) | A kind of production method of fresh noodles | |
| CN103829188A (en) | Preparation method of fried puffed food | |
| WO1998019548A2 (en) | Method for producing a one-way container, and mould needed for the application | |
| JP6869986B2 (en) | Noodle manufacturing method | |
| KR100979803B1 (en) | Preparation method of snack from bread | |
| KR101457265B1 (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| CN103734220A (en) | Yellow sesame seed cake making method | |
| KR100432412B1 (en) | Crumbs Manufacturing Process | |
| CN107495170A (en) | A kind of cumin local flavor beef is dry and preparation method thereof | |
| CN205143413U (en) | Faric noodless | |
| CN102894169A (en) | Production method of corn cake roll | |
| EP1815753A1 (en) | A method for preparing an intermediate food product on potatoes and/or cereals and/or legumes and derivatives thereof for the production of snacks | |
| CN201243586Y (en) | Fried noodle | |
| CN104323051A (en) | Color dried bean curd thin sheet steamed stuffed buns | |
| JPS5910175B2 (en) | Konjac manufacturing equipment | |
| CN108576126B (en) | Preparation method of konjak paste pastry | |
| JP7019129B2 (en) | How to make frozen cooked Chinese noodles | |
| CN111629595A (en) | Method for producing food | |
| KR102104722B1 (en) | Method of preparing muk dumpling comprising meatball stuffing, and muk dumpling manufactured by thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160330 |
|
| RJ01 | Rejection of invention patent application after publication |