CN107373351A - A kind of preparation technology of egg noodle - Google Patents
A kind of preparation technology of egg noodle Download PDFInfo
- Publication number
- CN107373351A CN107373351A CN201710696965.2A CN201710696965A CN107373351A CN 107373351 A CN107373351 A CN 107373351A CN 201710696965 A CN201710696965 A CN 201710696965A CN 107373351 A CN107373351 A CN 107373351A
- Authority
- CN
- China
- Prior art keywords
- dough
- flour
- egg
- machine
- noodle
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 210000000991 chicken egg Anatomy 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000014594 pastries Nutrition 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of preparation technology of egg noodle, it is related to a kind of improvement for being related to noodle-type instant food, and in particular to a kind of improvement of egg pastries.It is that all raw materials are mixed according to a certain ratio to stir, flour and liquid are stirred into knob-like with waddy, the flour to stir is put into automatic dough kneading machine again and kneaded dough, during rubbing, a little flour suitably to be sprinkled on dough, prevent dough overly moist, then the dough mixed is put into oodle maker and is pressed into dough sheet, by dough sheet, therefrom doubling is put into oodle maker compacting again, repeat 79 times, the dough sheet suppressed is put into flour stranding machine and makes noodles, then the noddle made addition drying machine is dried, dried noddle is arranged into removal chip vermicelli are made, pack of weighing finally is carried out to egg noodle.After adopting the above technical scheme, the present invention has the beneficial effect that：It is packed by scale, industrialized production, is put into boiling water and i.e. edible is cooked.
Description
Technical field
The present invention relates to the improvement of noodle-type instant food, and in particular to a kind of improvement of egg pastries.
Background technology
Noodles are that a kind of flour with cereal or beans adds hydration into dough, afterwards or pressure or roll and cut or press again in flakes, or
Strip or strip is made using rubbing with the hands, drawing, the means such as pinching in person, most afterwards through boiling, frying, a kind of braised, the fried food formed.
Egg noodle is one kind of Chinese wheaten food, and egg noodle is made by the mixing of egg and flour.Egg noodle face matter is soft and smooth,
It is very extensive in Chinese tradition snack.Egg noodle A sweety scent assails the nostrils, it is necessary to raw material it is few, it is necessary to utensil is few light tasty,
Have tough in soft, the fragrance for having egg also has the mellowness of wheat, nutritious, quality-high and inexpensive.Its specific operation process is：Will be certain
The raw material of proportioning, which is mixed, to stir, and covers towel and places 55-60 minutes, then is kneaded by hand, rubs smooth
State, during rubbing, a little flour is suitably sprinkled on dough, prevents dough overly moist, then draw the noodles mixed
Into fine flour or asperities, finally noodles are put into boiled water pot, pulled out after cooked, add egg, the condiment of various tastes is eaten.
Egg noodle common at present is different according to the preparation method in face, and mouthfeel is also different, it is difficult to allows ordinary people to have mouthfeel
Pure egg noodle, it is also difficult to popularized and industrialized production.
The content of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of preparation technology of egg noodle, it
Packed by scale, industrialized production, be put into boiling water and i.e. edible is cooked.
To achieve the above object, the present invention uses the preparation technology of following technical scheme：By all raw materials according to a certain ratio
It is mixed and stirs, flour and liquid is stirred into knob-like with waddy, then the flour to stir is put into and kneaded dough automatically
Kneaded dough in machine, during rubbing, suitably to sprinkle a little flour on dough, prevent dough overly moist, the face that then will be mixed
Group is put into oodle maker and is pressed into dough sheet, then by dough sheet, therefrom doubling is put into oodle maker compacting, repeats 7-9 times, the face that will be suppressed
Piece is put into flour stranding machine and makes noodles, then the noddle made addition drying machine is dried, by dried egg noodle
Bar arranges removal chip and vermicelli is made, and finally carries out pack of weighing to egg noodle.
After adopting the above technical scheme, the present invention has the beneficial effect that：It is packed by scale, industrialized production, is put into
I.e. edible is cooked in boiling water.
Embodiment
Present embodiment uses the preparation technology of following technical scheme：All raw materials are mixed according to a certain ratio
Stir, flour and liquid stirred into knob-like with waddy, then the flour to stir is put into automatic dough kneading machine and kneaded dough,
During rubbing, a little flour is suitably sprinkled on dough, dough overly moist is prevented, the dough mixed is then put into pressure surface
Machine is pressed into dough sheet, then by dough sheet, therefrom doubling is put into oodle maker compacting, repeats 7-9 times, the dough sheet suppressed is put into noodles
Machine makes noodles, and then the noddle made addition drying machine is dried, dried noddle is arranged and removed
Vermicelli are made in chip, finally carry out pack of weighing to egg noodle.Opened the package when needing edible by plande noodles finished product
Add to be cooked in the boiling water boiled and add appropriate condiments i.e. edible.
Described automatic dough kneading machine selects the ZDRM-500 type dough kneeding machines of Hebei Ya Xing enginerring works production；Described face
Datong District gold blue automatic dough-paring machine of the bar machine from the production of Jin Lan machinery plants of Datong District.
After adopting the above technical scheme, the present invention has the beneficial effect that：It is packed by scale, industrialized production, is put into
I.e. edible is cooked in boiling water.
It is described above, it is merely illustrative of the technical solution of the present invention and unrestricted, those of ordinary skill in the art are to this hair
The other modifications or equivalent substitution that bright technical scheme is made, without departing from the spirit and scope of technical solution of the present invention,
It all should cover among scope of the presently claimed invention.
Claims (2)
- A kind of 1. preparation technology of egg noodle, it is characterised in that：All raw materials are mixed according to a certain ratio and stirred, are used Flour and liquid are stirred into knob-like by waddy, then the flour to stir is put into automatic dough kneading machine and kneaded dough, in the process rubbed In, a little flour is suitably sprinkled on dough, prevents dough overly moist, and the dough mixed then is put into oodle maker is pressed into face Piece, then by dough sheet, therefrom doubling is put into oodle maker compacting, repeats 7-9 times, the dough sheet suppressed is put into flour stranding machine and makes noodles, Then the noddle made addition drying machine is dried, the arrangement removal of dried noddle is broken, finally to chicken Egg face carries out pack of weighing.
- A kind of 2. preparation technology of egg noodle according to claim 1, it is characterised in that：Described automatic dough kneading machine is selected The ZDRM-500 type dough kneeding machines of Hebei Ya Xing enginerring works production；Described flour stranding machine is from the production of Jin Lan machinery plants of Datong District The blue automatic dough-paring machine of Datong District's gold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710696965.2A CN107373351A (en) | 2017-08-15 | 2017-08-15 | A kind of preparation technology of egg noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710696965.2A CN107373351A (en) | 2017-08-15 | 2017-08-15 | A kind of preparation technology of egg noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373351A true CN107373351A (en) | 2017-11-24 |
Family
ID=60354638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710696965.2A Pending CN107373351A (en) | 2017-08-15 | 2017-08-15 | A kind of preparation technology of egg noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373351A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108283267A (en) * | 2018-04-11 | 2018-07-17 | 樊雪花 | A kind of production of noodles |
| CN110338351A (en) * | 2019-08-06 | 2019-10-18 | 张洪云 | Cloud joins health-maintaining noodles |
| CN113016994A (en) * | 2021-01-05 | 2021-06-25 | 安徽中江农业有限公司 | Imitation handmade processing technology for enhancing flexibility of noodles |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829149A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Green tea buckwheat vermicelli and preparation method thereof |
| CN104431756A (en) * | 2013-09-12 | 2015-03-25 | 陈勇 | Corn fine dried noodle and making process thereof |
| CN106722116A (en) * | 2016-12-27 | 2017-05-31 | 贵州学君电子信息商贸有限公司 | A kind of vegetable noodles suitable for the elderly and preparation method thereof |
| CN106923180A (en) * | 2017-03-29 | 2017-07-07 | 刘文辉 | A kind of tealeaves noodles and preparation method thereof |
-
2017
- 2017-08-15 CN CN201710696965.2A patent/CN107373351A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431756A (en) * | 2013-09-12 | 2015-03-25 | 陈勇 | Corn fine dried noodle and making process thereof |
| CN103829149A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Green tea buckwheat vermicelli and preparation method thereof |
| CN106722116A (en) * | 2016-12-27 | 2017-05-31 | 贵州学君电子信息商贸有限公司 | A kind of vegetable noodles suitable for the elderly and preparation method thereof |
| CN106923180A (en) * | 2017-03-29 | 2017-07-07 | 刘文辉 | A kind of tealeaves noodles and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108283267A (en) * | 2018-04-11 | 2018-07-17 | 樊雪花 | A kind of production of noodles |
| CN110338351A (en) * | 2019-08-06 | 2019-10-18 | 张洪云 | Cloud joins health-maintaining noodles |
| CN113016994A (en) * | 2021-01-05 | 2021-06-25 | 安徽中江农业有限公司 | Imitation handmade processing technology for enhancing flexibility of noodles |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171124 |
|
| RJ01 | Rejection of invention patent application after publication |