CN105767892A - Mountain fern fine dried noodles and making method thereof - Google Patents
Mountain fern fine dried noodles and making method thereof Download PDFInfo
- Publication number
- CN105767892A CN105767892A CN201610291426.6A CN201610291426A CN105767892A CN 105767892 A CN105767892 A CN 105767892A CN 201610291426 A CN201610291426 A CN 201610291426A CN 105767892 A CN105767892 A CN 105767892A
- Authority
- CN
- China
- Prior art keywords
- fine dried
- dried noodles
- parts
- mountain fern
- dough
- 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 relates to mountain fern fine dried noodles and a making method thereof, and belongs to the technical field of pasta processing. People are enabled to obtain richer nutrition while eating fine dried noodles. The mountain fern fine dried noodles comprise, by weight, 100 parts of flour, 15-20 parts of mountain fern, 25-27 parts of drinking water, 1.8-2 parts of salt and 0.1-0.2 part of dietary alkali. The making method includes the steps of pretreatment of the mountain fern, mixing, dough kneading, resting, tabletting, shredding, racking, drying, removing from rack, metering, packing and inspecting. After eating the mountain fern fine dried noodles conveniently and quickly, people are satisfied in satiety and meanwhile obtain rich nutrition; the mountain fern fine dried noodles are free of any food additives, thereby being safe to eat by people.
Description
Technical field
The present invention relates to a kind of fine dried noodles and preparation method thereof, belong to wheaten food processing technique field, be specially a kind of mountain fern dish fine dried noodles and preparation method thereof.
Background technology
Fine dried noodles due to have edible, carry, keeping feature all easily, the deep welcome by broad masses.Along with the raising day by day of people's living standard, Diet concept also fundamentally be there occurs change by people, more praises highly in natural, green health diet.Thus, the color of fine dried noodles, nutrition etc. are required also more and more higher by people, and functional type, health nutrition fine dried noodles are loved by the people.And the fine dried noodles sold in the market mostly nutrition is single, and with the addition of multiple additives, it is impossible to meet the pursuit that consumer is higher level to fine dried noodles nutrition.
Summary of the invention
It is an object of the invention to provide a kind of mountain fern dish fine dried noodles and preparation method thereof, people are when edible fine dried noodles, it is possible to obtain more abundant nutrition, and can safe edible.
Realize above-mentioned purpose, the technical scheme is that
Mountain fern dish fine dried noodles, its raw materials by weight portion is made up of 100 parts of flour, mountain fern dish 15 ~ 20 parts, drinking water 25 ~ 27 parts, Sal 1.8 ~ 2 parts and edible alkali 0.1 ~ 0.2 part.
The manufacture method of mountain fern dish fine dried noodles, described manufacture method comprises the following steps:
Step one: the pretreatment of mountain fern dish；Weighing mountain fern dish by above-mentioned parts by weight, be soaked in water after cleaning up 20 ~ 30min, afterwards, drains away the water and to be ground into dish juice standby；
Step 2: mix and blend；Weighing drinking water, Sal and edible alkali by above-mentioned parts by weight, described drinking water temperature is 28 ~ 30 DEG C, and above-mentioned each raw material and described dish juice are mixed and stirred；
Step 3: dough-making powder；Weigh flour by above-mentioned parts by weight and put in dough-making powder equipment, then mixing liquid step 2 obtained is poured into and is mixed together uniform stirring in dough-making powder equipment with flour and is kneaded into dough；
Step 4: ripening；The dough of step 3 is placed 15 ~ 20min；
Step 5: tabletting；The dough that ripening is good is put into tabletting in calender, and sheeting thickness is 1 ~ 1.2mm；
Step 6: cutting；The dough sheet pressed is cut into wetted surface bar, the wetted surface head of dough sheet is scaled off simultaneously；
Step 7: added；The wetted surface bar cut is hung on the top of the shelf；
Step 8: dry；Together being sent in hothouse together with shelf by the wetted surface bar hung on the top of the shelf and dry, drying temperature is 40 ~ 50 DEG C, and drying time is 4.0 ~ 4.5h；
Step 9: undercarriage；The noodles undercarriage that will have dried, and cutting makes fine dried noodles；
Step 10: metering: the fine dried noodles after cutting are weighed on request；
Step 11: packaging；Fine dried noodles after weighing are packed；
Step 12: inspection；Being tested by fine dried noodles after packaging, qualified is finished product.
The present invention provides the benefit that relative to prior art:
1. owing to mountain fern dish is nutritious, except starch-containing, fatty, protein, possibly together with vitamin A, C and phosphorus, calcium etc., containing carotene 1.68 milligrams, Vitamin C 35 milligrams in every hectogram.And mountain fern dish also has invigorating the spleen and replenishing QI, strong body, strengthens the effect of resistance against diseases, therefore, people, after the mountain fern dish fine dried noodles of the conveniently edible present invention, not only meet the satiety of people, have also obtained abundant nutrition simultaneously.
2. the mountain fern dish fine dried noodles of the present invention are without any food additive, and people can relieved eat, and health will not be brought harmful effect.
Detailed description of the invention
Detailed description of the invention one: present embodiment discloses a kind of mountain fern dish fine dried noodles, and its raw materials by weight portion is made up of 100 parts of flour, mountain fern dish 15 ~ 20 parts, drinking water 25 ~ 27 parts, Sal 1.8 ~ 2 parts and edible alkali 0.1 ~ 0.2 part.The excessive words of edible alkali can promote starch gelatinization, easy muddy soup, destroy vitamin, also can affect the dissolubility of protein simultaneously.
Detailed description of the invention two: the mountain fern dish fine dried noodles described in detailed description of the invention one, the wet gluten content of described flour requires to be not less than 26%.Can ensure that the quality of fine dried noodles so that should not fracture when boiling face.
Described flour adopts noodles special wheat flour, new mill wheat flour to need through " " (Fu Cang refers to that newly mill wheat flour is deposited 3 months in powder cabin, complies with " noodles wheat flour industry standard " that China is existing to Fu Cang in process.
Detailed description of the invention three: the mountain fern dish fine dried noodles described in detailed description of the invention one, described drinks hardness of water less than 10 degree.If drinking water hardness is too high, in hard water, metal ion protein starch in flour is combined the extensibility and elasticity that can reduce gluten.If the pH value of drinking water is neutral or peracid, gluten can be made excessively soft；Content of iron and manganese requires: ［ Fe2+< 1ppm, ［ Mn2+< 1ppm, because of Fe2+Affect color, color and taste, Mn2+Affect color.
Detailed description of the invention four: the mountain fern dish fine dried noodles described in detailed description of the invention one, its raw materials by weight portion is made up of 100 parts of flour, mountain fern dish 20 parts, drinking water 27 parts, Sal 2 parts and edible alkali 0.2 part.This technical scheme is preferred version, adds Sal and can produce faint yellow preferably, makes noodles produce certain saline taste, the local flavor that display is unique.Alkali acts on the protein in flour and starch, acts the effect strengthening gluten.Boil non muddy soup during face, neutralize the fatty acid oil in flour, reduce its harm to gluten, and the storage life of noodles can be extended, facilitate the water suction of protein, make flour water suction fast and uniformly.So that dough rest is easy.
Detailed description of the invention five: present embodiment discloses the manufacture method of the mountain fern dish fine dried noodles described in detailed description of the invention one, two, three or four, and described manufacture method comprises the following steps:
Step one: the pretreatment of mountain fern dish；Weighing mountain fern dish by above-mentioned parts by weight, be soaked in water after cleaning up 20 ~ 30min, afterwards, drains away the water and to be ground into dish juice (the mountain fern dish after draining away the water can be put into slurry in rustless steel spheroidal graphite grinder or colloid mill) standby；
Step 2: mix and blend；Weighing drinking water, Sal and edible alkali by above-mentioned parts by weight, described drinking water temperature is 28 ~ 30 DEG C, and above-mentioned each raw material and described dish juice are mixed and stirred；
Step 3: dough-making powder；Weigh flour by above-mentioned parts by weight and put in dough-making powder equipment, mixing liquid step 2 obtained again is poured into and is mixed together uniform stirring with flour in dough-making powder equipment (when dough-making powder terminates, dough is loose fine granularity, holding can be agglomerating, and rubbing gently can loose recovery) and it is kneaded into dough (dough section have levels sense)；
Dough-making powder equipment can adopt horizontal linear agitator or horizontal curve agitator.
Step 4: ripening (also referred to as awake face)；The dough of step 3 is placed 15 ~ 20min；
Step 5: tabletting；The dough that ripening is good is put into tabletting in calender (present invention adopts seven roll calendars, for prior art), and sheeting thickness is 1 ~ 1.2mm；
Step 6: cutting；The dough sheet pressed is cut into wetted surface bar, the wetted surface head of dough sheet is scaled off simultaneously；
Step 7: added；The wetted surface bar cut is hung on the top of the shelf；
Step 8: dry；Together being sent in hothouse together with shelf by the wetted surface bar hung on the top of the shelf and dry, drying temperature is 40 ~ 50 DEG C, and drying time is 4.0 ~ 4.5h；
Step 9: undercarriage；The noodles undercarriage that will have dried, and cutting makes fine dried noodles；
Step 10: metering: the fine dried noodles after cutting are weighed on request；
Step 11: packaging；Fine dried noodles after weighing are packed；
Step 12: inspection；Being tested by fine dried noodles after packaging, qualified is finished product.
Detailed description of the invention six: the manufacture method of the mountain fern dish fine dried noodles described in detailed description of the invention five, the wetted surface head machine of returning scaled off in step 6 is put in the dough-making powder equipment of step 3 and made with next round the flour of noodles and mixes liquid and be mixed together uniform stirring, and after being kneaded into dough, perform step 4.Wetted surface head returns machine, it is possible to save food, and reduces waste；If the words of dried noodle head, it is possible to adopt infusion method, dried noodle head is soaked recycling after well.
Detailed description of the invention seven: the manufacture method of the mountain fern dish fine dried noodles described in detailed description of the invention six, described wetted surface head returns machine amount less than the 15% of flour gross weight.Its objective is to reduce waste
It is subject to seasonal restrictions, fresh mountain fern dish not can be plucked throughout the year, in order to not affect the making of fine dried noodles, the fresh mountain fern dish plucked first can be put into salt blister 3h, make fresh mountain fern dish by very deliquescing, carry out again pickling (main employing layer salt method is carried out and pickled for twice, carries out second time and pickle after 10 days).Being easy to long term storage standby, disabling iodine salt is pickled.
Although the present invention discloses as above with preferred embodiment; but it is not limited to the present invention's; those skilled in the art can also do other changes in spirit of the present invention; and it is applied in the NM field of the present invention; certainly, these changes done according to present invention spirit all should be included in present invention scope required for protection.
Claims (8)
1. mountain fern dish fine dried noodles, it is characterised in that: its raw materials by weight portion is made up of 100 parts of flour, mountain fern dish 15 ~ 20 parts, drinking water 25 ~ 27 parts, Sal 1.8 ~ 2 parts and edible alkali 0.1 ~ 0.2 part.
2. mountain fern dish fine dried noodles according to claim 1, it is characterised in that: the wet gluten content of described flour requires to be not less than 26%.
3. mountain fern dish fine dried noodles according to claim 1, it is characterised in that: described drinks hardness of water less than 10 degree.
4. mountain fern dish fine dried noodles according to claim 1, it is characterised in that: its raw materials by weight portion is made up of 100 parts of flour, mountain fern dish 20 parts, drinking water 27 parts, Sal 2 parts and edible alkali 0.2 part.
5. the manufacture method of the mountain fern dish fine dried noodles as described in claim 1,2,3 or 4, it is characterised in that: described manufacture method comprises the following steps:
Step one: the pretreatment of mountain fern dish；Weighing mountain fern dish by above-mentioned parts by weight, be soaked in water after cleaning up 20 ~ 30min, afterwards, drains away the water and to be ground into dish juice standby；
Step 2: mix and blend；Weighing drinking water, Sal and edible alkali by above-mentioned parts by weight, described drinking water temperature is 28 ~ 30 DEG C, and above-mentioned each raw material and described dish juice are mixed and stirred；
Step 3: dough-making powder；Weigh flour by above-mentioned parts by weight and put in dough-making powder equipment, then mixing liquid step 2 obtained is poured into and is mixed together uniform stirring in dough-making powder equipment with flour and is kneaded into dough；
Step 4: ripening；The dough of step 3 is placed 15 ~ 20min；
Step 5: tabletting；The dough that ripening is good is put into tabletting in calender, and sheeting thickness is 1 ~ 1.2mm；
Step 6: cutting；The dough sheet pressed is cut into wetted surface bar, the wetted surface head of dough sheet is scaled off simultaneously；
Step 7: added；The wetted surface bar cut is hung on the top of the shelf；
Step 8: dry；Together being sent in hothouse together with shelf by the wetted surface bar hung on the top of the shelf and dry, drying temperature is 40 ~ 50 DEG C, and drying time is 4.0 ~ 4.5h.
Step 9: undercarriage；The noodles undercarriage that will have dried, and cutting makes fine dried noodles.
6. the manufacture method of mountain fern dish fine dried noodles according to claim 5, it is characterized in that: the wetted surface head machine of returning scaled off in step 6 is put in the dough-making powder equipment of step 3 and made with next round the flour of noodles and mixes liquid and be mixed together uniform stirring, and after being kneaded into dough, perform step 4.
7. the manufacture method of mountain fern dish fine dried noodles according to claim 6, it is characterised in that: described wetted surface head returns machine amount less than the 15% of flour gross weight.
8. the manufacture method of mountain fern dish fine dried noodles according to claim 5, it is characterised in that: the manufacture method of described mountain fern dish fine dried noodles is further comprising the steps of:
Step 10: metering: the fine dried noodles after cutting are weighed on request；
Step 11: packaging；Fine dried noodles after weighing are packed；
Step 12: inspection；Being tested by fine dried noodles after packaging, qualified is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610291426.6A CN105767892A (en) | 2016-05-05 | 2016-05-05 | Mountain fern fine dried noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610291426.6A CN105767892A (en) | 2016-05-05 | 2016-05-05 | Mountain fern fine dried noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767892A true CN105767892A (en) | 2016-07-20 |
Family
ID=56400614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610291426.6A Pending CN105767892A (en) | 2016-05-05 | 2016-05-05 | Mountain fern fine dried noodles and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767892A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820148A (en) * | 2017-03-21 | 2017-06-13 | 曲靖市寸辉农业有限公司 | A kind of fresh mulberry leaf noodles and its processing technology |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356847A (en) * | 2011-09-28 | 2012-02-22 | 陈主义 | Yam noodle and manufacturing method thereof |
| CN104323129A (en) * | 2014-10-10 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Coix seed barley buckwheat coarse cereal noodle and production method thereof |
| CN104509775A (en) * | 2013-09-26 | 2015-04-15 | 哈尔滨鑫红菊食品科技有限公司 | Processing method of corn vermicelli |
| CN105249214A (en) * | 2015-11-18 | 2016-01-20 | 李宝元 | Making method of fine dried noodles and fine dried noodles produced by means of method |
| CN105285707A (en) * | 2015-09-22 | 2016-02-03 | 甘肃薯香园农业科技有限公司 | Potato whole powder fine dried noodles and processing method thereof |
| CN105410653A (en) * | 2015-11-27 | 2016-03-23 | 徐州立方机电设备制造有限公司 | Purple fine dried noodles capable of preventing cancer and making method of purple fine dried noodles |
-
2016
- 2016-05-05 CN CN201610291426.6A patent/CN105767892A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356847A (en) * | 2011-09-28 | 2012-02-22 | 陈主义 | Yam noodle and manufacturing method thereof |
| CN104509775A (en) * | 2013-09-26 | 2015-04-15 | 哈尔滨鑫红菊食品科技有限公司 | Processing method of corn vermicelli |
| CN104323129A (en) * | 2014-10-10 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Coix seed barley buckwheat coarse cereal noodle and production method thereof |
| CN105285707A (en) * | 2015-09-22 | 2016-02-03 | 甘肃薯香园农业科技有限公司 | Potato whole powder fine dried noodles and processing method thereof |
| CN105249214A (en) * | 2015-11-18 | 2016-01-20 | 李宝元 | Making method of fine dried noodles and fine dried noodles produced by means of method |
| CN105410653A (en) * | 2015-11-27 | 2016-03-23 | 徐州立方机电设备制造有限公司 | Purple fine dried noodles capable of preventing cancer and making method of purple fine dried noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820148A (en) * | 2017-03-21 | 2017-06-13 | 曲靖市寸辉农业有限公司 | A kind of fresh mulberry leaf noodles and its processing technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976324B (en) | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof | |
| CN102144750B (en) | Non-fried coarse food grain instant noodles made with normal temperature water | |
| CN104824554A (en) | Unionidae fine dried noodle production method | |
| KR100774535B1 (en) | Manufacturing Method of Premix for Ready-to-eat Rice Cake Using Electronic Range | |
| CN103005297B (en) | Brown rice roll and preparation method thereof | |
| CN103767018A (en) | Cereal beverage and preparation method thereof | |
| CN105054125A (en) | Puffing fish and rice cake and preparation method thereof | |
| CN101091516A (en) | Method for preparing instant pieces of rice cake | |
| CN106261617A (en) | The method making noodles with Rhizoma Solani tuber osi | |
| CN111418770A (en) | Egg noodles and preparation process thereof | |
| CN102742769B (en) | Multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium | |
| CN106107509A (en) | Ageing-resistant cold noodles in sauce and processing method thereof | |
| CN104705609A (en) | Pickled chili making process | |
| CN103190565A (en) | Method for making rice steamed bread | |
| CN103609973A (en) | Chinese yam and henry steudnera tuber nutritional noodles and production method thereof | |
| CN105767892A (en) | Mountain fern fine dried noodles and making method thereof | |
| CN106173923A (en) | A kind of Rhizoma Solani tuber osi full mud process for preparing steamed buns | |
| CN106616328A (en) | Preparation method of whole-wheat fine dried noodles | |
| Pérez et al. | Effect of the addition of cassava flour and beetroot juice on the quality of fettuccine | |
| CN109234140A (en) | sushi vinegar | |
| CN111480781A (en) | Method for processing and preparing colorful infant noodles series | |
| CN111000133A (en) | Nut fat-reducing noodles and preparation method thereof | |
| CN107788358A (en) | A kind of purslane health-care noodles | |
| CN107173686A (en) | A kind of purslane vermicelli and preparation method thereof | |
| CN103478196A (en) | Fried sesame slices and production method 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160720 |
|
| WD01 | Invention patent application deemed withdrawn after publication |