CN105795335A - 山黄皮面条及其生产方法 - Google Patents
山黄皮面条及其生产方法 Download PDFInfo
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- CN105795335A CN105795335A CN201610208581.7A CN201610208581A CN105795335A CN 105795335 A CN105795335 A CN 105795335A CN 201610208581 A CN201610208581 A CN 201610208581A CN 105795335 A CN105795335 A CN 105795335A
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- noodles
- parts
- cortex clausenae
- clausenae excavatae
- flour
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Abstract
本发明公开了一种山黄皮面条及其生产方法,它包括以下重量份数的原料:山黄皮20-30、马头兰3-5、鱼腥草3-5、青果3-5、白果3-5、面粉40-50,按照生产面条的常规工艺生产而成。本发明的山黄皮面条,在常规生产面条的基础上,加入了几味纯天然中草药,使得该面条具有消暑、消炎、化滞、祛湿、健脾健胃的功效,尤其适宜于食欲不振,脾胃虚弱,消化不良,病后体虚等症状者食用,食用后还能起到能强身健体的保健作用。
Description
技术领域
本发明涉及食品领域,尤其涉及一种山黄皮面条及其生产方法。
背景技术
面条起源于中国,已有四千多年的制作食用历史。面条是一种制作简单,食用方便,营养丰富,即可主食又可快餐的健康保健食品。早已为世界人民所接受与喜爱。面条一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。花样繁多,品种多样。如北京的炸酱面、兰州拉面、山西的刀削面、陕西油泼面、河北的捞面、河南的烩面、上海的阳春面、四川的担担面、扬州炒面、岐山臊子面等。地方特色及其丰富,又如庆祝生日时吃的长寿面以及国外的香浓意大利面等。好吃的面条几乎都是温和而筋道的,将面食的风味发展到极致。
“北方面条,南方米饭”这句话概括了古代中国的地方主食的特色。由于古代中国食品卫生条件较差,相对于其他食品而言,经过煮沸的面条最为洁净,可以极大地减少肠胃疾病的发生,因此面条成为中国最常见的食品之一。由于制条、调味、粗细的不同,从而使中国各地出现了数以千计的面条品种,遍及各地。
面条的做法五花八门,下面介绍几种常见的面条做法:
打卤面
【材料】:面条、肉馅、黄花、木耳、香菇、大葱、鸡蛋、酱油、料酒、糖、盐、鸡精、蒜。
【做法】:
1、香菇、木耳、黄花泡发。
2、锅中倒入油,放入肉馅炒熟后加入葱花、香菇、木耳、黄花翻炒片刻,然后加入酱油、料酒、糖、盐、鸡精,再加入适量水煮开。
3、淋入打散的蛋液,勾芡撒上葱花、蒜末。
4、水烧开后放入面条煮熟后捞出,放入碗中,然后将卤浇在面条上即可食用。
锅盖面
锅盖面俗称镇江三怪之一的“大锅小锅盖”(面锅大,锅盖小)。当面条下入沸水锅后,用一个小锅盖盖在面汤上。其特点:一是生面条逐份投入,熟后不粘结,不散乱,分量准确;二是面汤滚沸时,易于清除浮沫,保持面汤不混浊;三是面条易熟透,不生不烂。
【原料配方(制100碗)】:面条10千克、酱油2.5千克、绵白糖65克、味精50克、虾籽5克,青头1千克熟猪油(或芝麻油)1.5千克
【制作方法】:
1.将锅放在中火上,加入清水250克,虾籽下锅煮沸,3分钟后,放入绵白糖,溶解完后倒入酱油,烧沸离火,让其冷却后装入容器待用。
2.锅内放进清水烧沸,按顾客需要数量放入面条(但每锅最多不超过15碗,每碗生面条重约130克),盖上小锅盖。将空碗放在锅台上,逐碗倒入酱油25克,熟猪油或芝麻油10克,加上适量青头和味精0.5克。面锅滚沸后,加适量清水,使面条熟透,大沸时揭去盖,清除浮沫,将面条逐份捞入碗内,浇入适量面汤即成。
3.青头制法:青头是用各种蔬菜制成的面卤,分为生、熟两种。生的有蒜泥、蒜花、漂儿菜(春季腌制的青菜);熟的有小青菜、川芎、青椒,将这些蔬菜择洗后,用沸水焯熟,切成丝或段即成。
【产品特点】:汤清面软,不粘不乱,青头鲜嫩,经济实惠。
担担面
【材料】:面条、猪肉馅、豆芽菜、大葱、姜末、蒜茸、辣椒、芝麻酱、白菜心、香菜、老抽、生抽、料酒、米醋、高汤、花椒面、猪油。
【做法】:1.锅中倒入油,放入猪肉馅炒散待用;白菜心焯熟待用。
2.用猪油将葱、姜、蒜爆香,放入辣椒、豆芽菜、肉馅煸炒,然后加入料酒、老抽、生抽、米醋、高汤,出锅时放入芝麻酱、花椒面炒匀。
3.水烧开后放入面条煮熟后捞出,放入碗中,然后将卤浇在面条上,放入焯熟的菜心、香菜即可食用。
肠旺面
【材料】:鸡蛋面90克,猪大肠50克,五花肉250克,血旺25克,绿豆芽15克,白铁豆腐250克。
三合油、糍粑辣椒、腐乳、味精、甜酒酿、胡椒粉、蒜泥、姜末、葱花、高汤等适量。
【做法】:1.煮。猪肠洗净去异味,煮至半熟捞出切成块加香料煮。
2.五花肉煮熟切成小丁,入锅加盐炒出油后,滗去油放入甜酒酿,烹点醋,炸成脆哨。
3.豆腐切成小丁用盐水泡一下捞出滤干,用油炸成泡哨捞出;
4.油锅中再加入脆哨油、肠子油、糍粑辣椒,炒出香味,加入姜末、蒜泥、豆腐乳加水煮开,滗出红油待用。
5.鸡蛋面与豆芽放入开水锅中约煮1分钟,捞入面碗中放上肠子、脆哨、豆腐泡哨,用漏勺装入血旺片在锅中氽一下,放在面条上,舀入高汤、红油、味精、葱花即可。
当今市场上销售的面条品种多种多样,一般是用传统的面粉和方法生产面条。随着我国城乡生活水平的日益不断提高,对原有生产的面条原料质量及营养和口味是远远不够现代人们所需要求。长期以来,人们渴望期待能有一种利用纯天然植物添加到面条里去,使面条有较好的营养价值和保健功能。
发明内容
基于目前存在上述存在的问题,本发明提供了一种山黄皮面条及其生产方法,在常规生产面条的基础上,加入了几味纯天然中草药,使得该面条具有消暑、消炎、化滞、祛湿、健脾健胃的功效,尤其适宜于食欲不振,脾胃虚弱,消化不良,病后体虚等症状者食用,食用后还能起到能强身健体的保健作用。
本发明是采用以下技术方案实现的:
一种山黄皮面条,它包括以下重量份数的原料:山黄皮20-30、马头兰3-5、鱼腥草3-5、青果3-5、白果3-5、面粉40-50。
优选地,其中各原料的重量份数为:山黄皮20、马头兰3、鱼腥草3、青果3、白果3、面粉40。
优选地,其中各原料的重量份数为:山黄皮25、马头兰4、鱼腥草4、青果4、白果4、面粉45。
优选地,其中各原料的重量份数为:山黄皮30、马头兰5、鱼腥草5、青果5、白果5、面粉50。
所述山黄皮面条的生产方法,包含了以下步骤:
步骤1)山黄皮的加工:将黄皮果用80℃-100℃热水烫5分钟捞上来滴干水,即可脱去小枝和果柄,然后捻压种核出来,把果皮肉摊开晒干备用;马头兰的加工:将干净的马兰头放在沸水中焯透,然后降温到室温,再把冷却的马兰头去除全部苦沥水,最后洗净脱水,使含水量不超过5%;鱼腥草采割后,除去杂质,晒干即可;青果采收后,去核,晒干即可;白果采收后,除去肉质外种皮,洗净,稍蒸或略煮后,烘干备用;
步骤2)按重量份数称取山黄皮、马头兰、鱼腥草、青果、白果,用粉碎机微粉化,过60目筛,按重量份数加入面粉搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
本发明选取的中药原料中,各药有效成份分析:
山黄皮俗称"鸡皮果",芸香科山黄皮Clausenadentata(Willd.)Roem.,高1-2米的灌木。小枝及叶轴均密被向上弯的短柔毛且散生微凸起的油点。叶有小叶21-27片,幼龄植株的多达41片,花序邻近的有时仅15片,小叶甚不对称,斜卵形,斜披针形或斜四边形,长2-9厘米,宽1-3厘米,很少较大或较小,边缘波浪状,两面被毛或仅叶脉有毛,老叶几无毛;小叶柄长2-5毫米.花序顶生;花蕾圆球形;苞片对生,细小;花瓣白或淡黄白色,卵形或倒卵形,长2-3毫米,宽1-2毫米;雄蕊8枚,长短相间,花蕾时贴附于花瓣内侧,盛花时伸出于花瓣外,花丝中部以上线形,中部曲膝状,下部宽,花药在药隔上方有1油点;子房上角四周各有1油点,密被灰白色长柔毛,花柱短而粗。果椭圆形,长12-18毫米,宽8-15毫米,初时被毛,成熟时由暗黄色转为淡红至朱红色,毛尽脱落,有种子1-2颗。花期4-5及7-8月,稀至10月仍开花(海南)。盛果期8-10月。果实、树叶均具有特殊香味。果实含有18种氨基酸及人体所需的多种矿物营养,具消暑、消炎、化滞、祛湿、健脾健胃的功效,可鲜食、调味、入药。果实经过腌制加工,可成为调味上品,有独特香味。晒干亦可做饼馅。主要分布在广西西南边陲少数民族聚居的石山地区。性味归经:味辛、苦;性温。功效主治:疏风清热;利湿解毒;截疟。主治感冒发热;咳嗽气喘;腹泻痢疾;风湿水肿;尿路感染;湿疹;疥癣;疮疖;蛇伤。
马兰头(拉丁学名Kalimerisindica),根状茎有匍枝,有时具直根。茎直立,上部有短毛,上部或从下部起有分枝。基部叶在花期枯萎;茎部叶倒披针形或倒卵状矩圆形,果实瘦长,瘦果常有3个厚肋而呈三角形。全草药用,能治疗清热解毒,消食积,利小便,散瘀止血之效,在福建广东通称田边菊、路边菊,湖北、四川、贵州、广西通称鱼鳅串、泥鳅串、泥鳅菜,云南称蓑衣莲。幼叶通常作蔬菜食用,因摘其嫩茎叶头而食,故称为“马兰头”。马兰头就是马兰,仙居人称:马头兰。马兰出自《本草纲目拾遗》:马兰,生泽旁。如泽兰而气臭。北人见其花呼为紫菊,以其似单瓣菊花而紫也,又有山兰,生山侧,似刘寄奴叶,无丫,不对生,花心微黄赤。亦大破血,皆可用。《本草正义》谓其“最解热毒,能专入血分,止血凉血,尤其特长。凡温热之邪,深入营分,及痈疡血热,腐溃等证,允为专药。内服外敷,其用甚广,亦清热解毒之要品也。”《中国医学大辞》:马兰根露,马兰根蒸取之露也。辛凉无毒。散结清热,破宿血,能治痔疮。功效:马兰头具有凉血止血,清热利湿,解毒消肿的功效;主治:马兰头主治吐血,流鼻血,崩漏,紫癜,创伤出血,黄疸,泻痢,水肿,淋浊,感冒,咳嗽,咽痛喉痹,痈肿痔疮,丹毒,小儿疳积。
鱼腥草(HeartleafHouttuyniaHerb)是中国药典收录的草药,草药来源为三白草科植物蕺菜(拉丁学名:HouttuyniacordataThunb.)的干燥地上部分。鱼腥草,名见《名医别录》。唐苏颂说:"生湿地,山谷阴处亦能蔓生,叶如荞麦而肥,茎紫赤色,江左人好生食,关中谓之菹菜,叶有腥气,故俗称:鱼腥草。"名见《名医别录》。唐苏颂说:"生湿地,山谷阴处亦能蔓生,叶如荞麦而肥,茎紫赤色,江左人好生食,关中谓之菹菜,叶有腥气,故俗称:鱼腥草。"产于我国长江流域以南各省,早在上世纪八十年代末,四川广汉市高坪镇引入田间规模种植,现已带动周边乡镇近万亩种植面积,形成目前我国最大折耳根种植基地。草药性状:茎呈扁圆柱形,扭曲,长20~35cm,直径0.2~0.3cm;表面棕黄色,具纵棱数条,节明显,下部节上有残存须根;质脆,易折断。叶互生,叶片卷折皱缩,展平后呈心形,长3~5cm,宽3~4.5cm;先端渐尖,全缘;上表面暗黄绿色至暗棕色,下表面灰绿色或灰棕色;叶柄细长,基部与托叶合生成鞘状。穗状花序顶生,黄棕色。搓碎有鱼腥气味。夏季茎叶茂盛花穗多时采割,除去杂质,晒干。鱼腥草味辛,性寒凉,归肺经。能清热解毒、消肿疗疮、利尿除湿、清热止痢、健胃消食,用治实热、热毒、湿邪、疾热为患的肺痈、疮疡肿毒、痔疮便血、脾胃积热等。现代药理实验表明,本品具有抗菌、抗病毒、提高机体免疫力、利尿等作用。
青果(拉丁学名Chineseolive),又称“橄榄”因果实尚呈青绿色时即可供鲜食而得名。呈纺锤形,两端钝尖,长2.5~4cm,直径1~1.5cm。表面棕黄色或黑褐色,有不规则皱纹。果肉灰棕色或棕褐色,质硬。果核梭形,暗红棕色,具纵棱;内分3室,各有种子1粒。无臭,果肉味涩,久嚼微甜。化学成分:果实含蛋白质、脂肪、碳水化合物、钙、磷、铁、维生素C。种子食挥发油及香树脂醇等,种子油中含多种脂肪酸,如已酸、辛酸、癸酸、月桂酸、肉豆蔻酸、硬脂酸、棕榈酸、油酸、亚麻酸等。青果中的成熟对肝细胞中毒有保护作用,能缓解对肝脏的损害。青果还能兴奋唾液脾,使唾液的分泌增加,故有助消化的作用。性味:性平,味甘、涩、酸。功能主治:清热,利咽,生津,解毒。用于咽喉肿痛、咳嗽、烦渴、鱼蟹中毒等。
白果(学名:Ginkgobiloba),又名鸭脚子、灵眼、佛指柑,银杏、公孙树子,是银杏的种仁。椭圆形,长1.5~2.5cm,宽1~2cm,厚约1cm。表面黄白色或淡黄棕色,平滑坚硬,一端稍尖,另端钝,边缘有2~3条棱线,中种皮(壳)质硬,内种皮膜质。一端淡棕色,另端金黄色。种仁粉性,中间具小芯,味甘、微苦。化学成份:种子含少量氰甙、赤霉素和动力精样物质。内胚乳中还分离出两种核糖核酸酶。一般组成为:蛋白质6.4、脂肪2.4、碳水化物36%,钙10毫克、磷218毫克、铁1毫克%,胡萝卜素320微克、核黄素50微克%,以及多种氨基酸。外种皮含有毒成分白果酸、氢化白果酸、氢化白果亚酸、白果酚和白果醇。尚含天门冬素、甲酸、丙酸、丁酸、辛酸、廿九烷醇-10等。花粉含多种氨基酸、谷氨酰胺、天门冬素、蛋白质、柠檬酸、蔗糖等。雄花含棉子糖可达鲜重的4%。主产于江苏、广西、四川、河南、山东、湖北等地。白果果仁除含有淀粉、蛋白质、脂肪、糖类之外,还含有维生素C、核黄素、胡萝卜素、钙、磷、铁、钾、镁等微量元素以及银杏酸、白果酚、五碳多糖,脂固醇等成分,营养丰富,而且对于益肺气、治咳喘、止带虫、缩小便、平皴皱、护血管、增加血流量、带下、白浊等疾病具有良好的医用效果和食疗作用。
本发明的突出的实质性特点和显著的进步是:
1、本发明的山黄皮面条,按中医理论将山黄皮、马头兰、鱼腥草、青果、白果加入到面粉中,按常规工艺生产成面条,具有消暑、消炎、化滞、祛湿、健脾健胃的功效,尤其适宜于食欲不振,脾胃虚弱,消化不良,病后体虚等症状者食用,食用后还能起到能强身健体的保健作用;
2、本发明的山黄皮面条相比现有技术具有天然、安全、无毒、提高人体免疫力等优点,可以调整人体的失衡状态,达到强身健体的效果;
3、本发明的山黄皮面条,在配方中加入了山黄皮,使得面条具有一种独特的香味,同时加入马头兰、鱼腥草、青果、白果,增加了面条中维生素成分,不但可以增强人的体质,兼具有治疗、预防疾病的功效;
4、本发明的山黄皮面条,细腻有劲道、光泽度好,在生产工艺中没有加入任何色素、添加剂、化学成分及矿物质,绿色安全,煮时不粘不混汤、不断条,添加山黄皮不但使面条香味浓郁、营养丰富,更掩盖了其它中药的味道,使得面条适口性好;
5、本发明的山黄皮面条成本低,容易吸收,为人类提供了一种健康绿色功效的食品。
具体实施方式
实施例1
步骤1)山黄皮的加工:将黄皮果用80℃-100℃热水烫5分钟捞上来滴干水,即可脱去小枝和果柄,然后捻压种核出来,把果皮肉摊开晒干备用;马头兰的加工:将干净的马兰头放在沸水中焯透,然后降温到室温,再把冷却的马兰头去除全部苦沥水,最后洗净脱水,使含水量不超过5%;鱼腥草采割后,除去杂质,晒干即可;青果采收后,去核,晒干即可;白果采收后,除去肉质外种皮,洗净,稍蒸或略煮后,烘干备用;
步骤2)按重量份数称取山黄皮20、马头兰3、鱼腥草3、青果3、白果3,用粉碎机微粉化,过60目筛,按重量份数加入面粉40搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
用法用量:每日食用1-2次,每次180-250克。
实施例2
步骤1)山黄皮的加工:将黄皮果用80℃-100℃热水烫5分钟捞上来滴干水,即可脱去小枝和果柄,然后捻压种核出来,把果皮肉摊开晒干备用;马头兰的加工:将干净的马兰头放在沸水中焯透,然后降温到室温,再把冷却的马兰头去除全部苦沥水,最后洗净脱水,使含水量不超过5%;鱼腥草采割后,除去杂质,晒干即可;青果采收后,去核,晒干即可;白果采收后,除去肉质外种皮,洗净,稍蒸或略煮后,烘干备用;
步骤2)按重量份数称取山黄皮25、马头兰4、鱼腥草4、青果4、白果4,用粉碎机微粉化,过60目筛,按重量份数加入面粉45搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
用法用量:每日食用1-2次,每次180-250克。
实施例3
步骤1)山黄皮的加工:将黄皮果用80℃-100℃热水烫5分钟捞上来滴干水,即可脱去小枝和果柄,然后捻压种核出来,把果皮肉摊开晒干备用;马头兰的加工:将干净的马兰头放在沸水中焯透,然后降温到室温,再把冷却的马兰头去除全部苦沥水,最后洗净脱水,使含水量不超过5%;鱼腥草采割后,除去杂质,晒干即可;青果采收后,去核,晒干即可;白果采收后,除去肉质外种皮,洗净,稍蒸或略煮后,烘干备用;
步骤2)按重量份数称取山黄皮30、马头兰5、鱼腥草5、青果5、白果5,用粉碎机微粉化,过60目筛,按重量份数加入面粉50搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
用法用量:每日食用1-2次,每次180-250克。
本发明山黄皮面条的应用效果
本发明的山黄皮面条于2015年初研究并试制出来,并给部分人群进行食用,志愿者226名,其中有食欲不振,脾胃虚弱,消化不良,病后体虚等症状。食用本发明的山黄皮面条,每日食用1-2次,每次180-250克,结果患者服用后有效率达到95%以上,一个礼拜左右症状大为减轻,半个月基本痊愈,除了7名症状较严重者需要到医院治疗以外,219名均不用去医院,也不服用西药。本发明的山黄皮面条制备工艺简单,价格便宜,经常食用可以增强体质,保身健体。
典型病例
病例一:陈某某,因工作紧张、生活节奏过快、工作性质和时间变化、精神因素等干扰了正常的排便习惯,患有便秘,食用本发明的山黄皮面条,每日食用1-2次,每次180-250克。6天之内便秘症状减轻,25天后便秘的症状逐渐消失,经过60天的食疗观察,也没有明显的复发症状,同时也没有发现膳食的不良反应。
病例二:李某某,在南宁市生活工作,由于生活节奏快和工作压力大,引起失眠、焦虑等紧张情绪,导致胃内分泌酸干扰功能失调,引起食欲不振。食用本发明的山黄皮面条,每日食用1-2次,每次180-250克,该面条香气扑鼻,味道鲜美,使人体产生条件反射,分泌出大量消化液,从而引起旺盛的食欲,2天后李某某的症状减轻,一个礼拜之后症状逐渐消失,经过半个月的食疗观察,也没有明显的复发症状,同时也没有发现膳食的不良反应。
病例三:张某某,轻微脑梗治疗半个月后岀院,岀院后无力少气烦燥躁不安,经常感冒,手心经常发烧。食用本发明的山黄皮面条,每日食用1-2次,每次180-250克,一个礼拜之后症状减轻,20天后症状逐渐消失,经过60天的食疗观察,也没有明显的复发症状,同时也没有发现膳食的不良反应。
Claims (5)
1.一种山黄皮面条,其特征在于,它包括以下重量份数的原料:山黄皮20-30、马头兰3-5、鱼腥草3-5、青果3-5、白果3-5、面粉40-50。
2.根据权利要求1所述的山黄皮面条,其特征在于,其中各原料的重量份数为:山黄皮20、马头兰3、鱼腥草3、青果3、白果3、面粉40。
3.根据权利要求1所述的山黄皮面条,其特征在于,其中各原料的重量份数为:山黄皮25、马头兰4、鱼腥草4、青果4、白果4、面粉45。
4.根据权利要求1所述的山黄皮面条,其特征在于,其中各原料的重量份数为:山黄皮30、马头兰5、鱼腥草5、青果5、白果5、面粉50。
5.根据权利要求1所述山黄皮面条,其特征在于,其生产方法包含了以下步骤:
步骤1)山黄皮的加工:将黄皮果用80℃-100℃热水烫5分钟捞上来滴干水,即可脱去小枝和果柄,然后捻压种核出来,把果皮肉摊开晒干备用;马头兰的加工:将干净的马兰头放在沸水中焯透,然后降温到室温,再把冷却的马兰头去除全部苦沥水,最后洗净脱水,使含水量不超过5%;鱼腥草采割后,除去杂质,晒干即可;青果采收后,去核,晒干即可;白果采收后,除去肉质外种皮,洗净,稍蒸或略煮后,烘干备用;
步骤2)按重量份数称取山黄皮、马头兰、鱼腥草、青果、白果,用粉碎机微粉化,过60目筛,按重量份数加入面粉搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
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