CN105494515A - Method for manufacturing dough of fine dried noodles by adding edible salt and sodium carbonate - Google Patents
Method for manufacturing dough of fine dried noodles by adding edible salt and sodium carbonate Download PDFInfo
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- CN105494515A CN105494515A CN201410501730.XA CN201410501730A CN105494515A CN 105494515 A CN105494515 A CN 105494515A CN 201410501730 A CN201410501730 A CN 201410501730A CN 105494515 A CN105494515 A CN 105494515A
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Abstract
The invention discloses a method for manufacturing dough of fine dried noodles by adding edible salt and sodium carbonate. The method comprises the following steps of (1) kneading dough with water, namely adding about 25kg of water into 150kg of flour according to requirement, and conducting corresponding adjustment according to the water content of flour and the water content of protein during operation; (2) adding edible salt, namely adding a proper amount of dissolved edible salt, which has an effect of preventing rancidity of the dough, when the dough is kneaded so as to enhance flavor, reinforce gluten and improve the dough processing performance; (3) adding sodium carbonate, namely adding a proper amount of edible alkali when the dough is kneaded so as to enhance gluten , but avoiding adding too much sodium carbonate; and (4) controlling the kneading time. In the step (4), the kneading effect is greatly influenced by the kneading time, wherein if the kneading time is too short, the mixing is not even, and the gluten is not sufficiently formed; if the kneading time is too long, the dough is over heated, protein is denatured, and the number and quality of gluten are reduced; and the kneading time is generally not less than 15 minutes, and the kneading effect is influenced by the stirring strength of a kneading machine and the quality of water.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly a kind of vermicelli doxigh making process adopting interpolation salt and soda ash, belongs to food processing technology field.
Background technology
If it is tough that vermicelli are a kind of thin hair, pure white light, and resistance toly to deposit, the manual wheaten food of resistant to cook, have round and thin, also have wide and flat, principal item has common vermicelli, pattern vermicelli, handcraft dried noodle etc.; Divide by the kind of auxiliary material and have egg noodle, tomato vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc.At present, vermicelli have formed the general layout that staple food type, flavor type, auxotype, health etc. develop jointly.Vermicelli because mouthfeel is good, instant, price vermicelli are low, be easy to storage, be one of main wheaten food of liking of people always.
Summary of the invention
The present invention is based on existing vermicelli processing method, adopt the principles of science of novelty, propose a kind of vermicelli doxigh making process adopting interpolation salt and soda ash, vermicelli resistant to cook, chewiness after its processing, taste is better.
The technical scheme that the present invention solves the employing of its technical problem is: a kind of vermicelli doxigh making process adopting interpolation salt and soda ash, and its method step is:
(1) and face add water: in flour, protein, starch only have abundant water suction, just can reach with face effect.Usually require that 150 kilograms of flour add water about 25 kilograms, adjust accordingly according to flour water content, protein water content in operation.Add water not affecting under compressing tablet and shaping prerequisite as far as possible, favourable to improving the quality of products.(2) add salt: suitably add dissolving salt with during face, not only increase taste, and can gluten be strengthened, improvement dough processing performance.Salt has the effect preventing dough from becoming sour simultaneously.Normally: protein content is high, add salt, otherwise add less; Summer temperature is high adds salt, and winter adds less.(3) add soda ash: with add proper amount of edible alkali during face, can gluten be strengthened, but must guard against and add.
(4) control of Mixing time: Mixing time length has a significant impact with face effect.Time is too short, and mix uneven, gluten is formed insufficient; Overlong time, dough is overheated, protein denaturation, and gluten quantity, quality reduce.General Mixing time is no less than 20 minutes, and the stirring intensity of dough mixing machine, the quality of water all can affect and face effect.
Beneficial effect of the present invention: a kind of vermicelli doxigh making process adopting interpolation salt and soda ash that the present invention proposes, its methodological science is reasonable, simple to operate, conservation, and greatly save labour, the vermicelli resistant to cook after processing, chewiness, taste is better, has larger promotional value.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described.
Adopt the vermicelli doxigh making process adding salt and soda ash, its food-processing method adopts following steps to realize.
(1) and face add water: in flour, protein, starch only have abundant water suction, just can reach with face effect.Usually require that 150 kilograms of flour add water about 25 kilograms, adjust accordingly according to flour water content, protein water content in operation.Add water not affecting under compressing tablet and shaping prerequisite as far as possible, favourable to improving the quality of products.(2) add salt: suitably add dissolving salt with during face, not only increase taste, and can gluten be strengthened, improvement dough processing performance.Salt has the effect preventing dough from becoming sour simultaneously.Normally: protein content is high, add salt, otherwise add less; Summer temperature is high adds salt, and winter adds less.(3) add soda ash: with add proper amount of edible alkali during face, can gluten be strengthened, but must guard against and add.
(4) control of Mixing time: Mixing time length has a significant impact with face effect.Time is too short, and mixing is uneven
Even, gluten is formed insufficient; Overlong time, dough is overheated, protein denaturation, and gluten quantity, quality reduce.General Mixing time is no less than 20 minutes, and the stirring intensity of dough mixing machine, the quality of water all can affect and face effect.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements all fall in the claimed scope of the invention, and application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. adopt the vermicelli doxigh making process adding salt and soda ash, it is characterized in that: described method step is:
(1) and face add water: in flour, protein, starch only have abundant water suction, just can reach with face effect, usually require that 150 kilograms of flour add water about 25 kilograms, adjust accordingly according to flour water content, protein water content in operation, add water not affecting under compressing tablet and shaping prerequisite as far as possible, favourable to improving the quality of products; (2) add salt: suitably add dissolving salt with during face, not only increase taste, and can gluten be strengthened, improvement dough processing performance; Salt has the effect preventing dough from becoming sour simultaneously, normally: protein content is high, adds salt, otherwise adds less; Summer temperature is high adds salt, and winter adds less; (3) add soda ash: with add proper amount of edible alkali during face, can gluten be strengthened, but must guard against and add;
(4) control of Mixing time: Mixing time length has a significant impact with face effect, and the time is too short, and mix uneven, gluten is formed insufficient; Overlong time, dough is overheated, protein denaturation, and gluten quantity, quality reduce, and general Mixing time is no less than 20 minutes, and the stirring intensity of dough mixing machine, the quality of water all can affect and face effect.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410501730.XA CN105494515A (en) | 2014-09-27 | 2014-09-27 | Method for manufacturing dough of fine dried noodles by adding edible salt and sodium carbonate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410501730.XA CN105494515A (en) | 2014-09-27 | 2014-09-27 | Method for manufacturing dough of fine dried noodles by adding edible salt and sodium carbonate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105494515A true CN105494515A (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410501730.XA Pending CN105494515A (en) | 2014-09-27 | 2014-09-27 | Method for manufacturing dough of fine dried noodles by adding edible salt and sodium carbonate |
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| CN (1) | CN105494515A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113207928A (en) * | 2021-05-11 | 2021-08-06 | 襄阳丰庆源面业股份有限公司 | Dough kneading method in noodle production |
-
2014
- 2014-09-27 CN CN201410501730.XA patent/CN105494515A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113207928A (en) * | 2021-05-11 | 2021-08-06 | 襄阳丰庆源面业股份有限公司 | Dough kneading method in noodle production |
| CN113207928B (en) * | 2021-05-11 | 2023-08-29 | 襄阳丰庆源面业股份有限公司 | Dough kneading method in noodle production |
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Application publication date: 20160420 |