CN107535840A - A kind of egg noodle and its make method by hand - Google Patents
A kind of egg noodle and its make method by hand Download PDFInfo
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- CN107535840A CN107535840A CN201710991403.0A CN201710991403A CN107535840A CN 107535840 A CN107535840 A CN 107535840A CN 201710991403 A CN201710991403 A CN 201710991403A CN 107535840 A CN107535840 A CN 107535840A
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Abstract
The invention discloses a kind of egg noodle, is formed by the Raw material processing of following parts by weight：0.1 0.3 parts of 80 120 parts of Strong flour, 40 60 parts of egg, 5 10 parts of Gluten and buck.The egg noodle of the present invention makes the egg noodle of making have the nutritional ingredients such as abundant protein, vitamin, amino acid using nutritious Strong flour, egg and Gluten as primary raw material, in good taste, does not glue mouth；Manufacturing process does not add water, is a kind of shell egg face, and the egg noodle fragrance of making assails the nostrils；For whole process using being made by hand, preparation method is simple, and the egg noodle chewiness and mouthfeel of making are more preferable, boil do not paste long, and fragrance assails the nostrils, and is one of mouthfeel, nutrition and wheaten food both with fragrance.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of egg noodle, more particularly to egg noodle
Make method by hand, the egg noodle made by hand is in good taste, there is chewiness.
Background technology
Egg noodle has long history in China, is a kind of instant, and nutritious healthy food is deep by people
Like.Egg noodle is prepared by flour and egg, and egg noodle smooth in taste, A sweety scent assails the nostrils, light tasty, is fused
The fragrance of egg and the mellowness of wheat, it is nutritious, therefore be deeply loved by the public, it can both treat as staple food, can also conduct
Stoke of midnight etc. is edible.
Gluten is the native protein extracted from wheat, and in faint yellow, protein content is up to 75-85%,
It is a kind of nutritious, quality-high and inexpensive plant nutrient source containing 15 kinds of amino acid needed by human.In addition, Gluten also has
There are good viscoplasticity, extensibility, film forming.
The common egg noodle of in the market is all using flour as raw material, and manufacturing process can also be added into moisture, therefore, system
The egg noodle nutritional ingredient of work out is relatively simple, mouthfeel is not good enough yet, it is impossible to meets pursuit of the people to mouthfeel.In addition, in order to
High production efficiency is pursued, the egg noodle of in the market is made using machine, and the egg noodle mouthfeel that machine makes does not have hand
Work is made good, and chewiness has been short of, and is tasted also without so tasty and refreshing.
Therefore it is in good taste, it is necessary to which a kind of nutritional ingredient is comprehensive, there is the manual egg noodle that chewiness, egg fragrance are assailed the nostrils.
The content of the invention
It is an object of the present invention to provide a kind of nutrition containing Strong flour, egg and Gluten it is comprehensive, it is in good taste,
It is tasty and refreshing, long boil do not paste, the egg noodle that egg fragrance assails the nostrils, the egg noodle using by hand is made, made dough using bamboo,
Make the egg noodle mouthfeel of making more preferable, more there is chewiness；Manufacturing process does not add water, and preparation method is simple.
The present invention solves above-mentioned technical problem, and used technical scheme is：A kind of egg noodle, by following parts by weight
Raw material processing forms：
The flour of Strong flour finger protein matter content average out to 13.5% or so, usual protein content is more than 11.5%
It is known as Strong flour.Strong flour color is deeper, and itself is more active and smooth, and hand, which is grabbed, is not easy into bulk.Strong flour
Protein content is high, and muscle degree is strong, uses it for making noodles, can improve the elasticity and mouthfeel of noodles.
Gluten is the native protein extracted from wheat (flour), and in faint yellow, protein content is up to 75-
85%, it is a kind of nutritious plant protein source containing 15 kinds of amino acid needed by human.Gluten has excellent viscoelastic
Property, extensibility, film forming, liposuction and machining property.Gluten is used to make noodles, making can be improved
The protein content of noodles, further increase the nutritive value of noodles and improve the chewiness and mouthfeel of noodles, make the face of making
Bar is not easy broken strip.
The present invention uses Strong flour, egg and Gluten to prepare egg noodle for primary raw material, in preparation process only with chicken
Unique offer source of the egg white of egg as moisture, any water is not added with, various composition synergy, this can improve the chicken of preparation
The nutritional ingredient in egg face, make egg noodle that there is the nutritional ingredients such as abundant protein, vitamin, amino acid, it is in good taste, do not glue
Mouthful, boil do not paste long, fragrance assails the nostrils, and is one of mouthfeel, nutrition and wheaten food both with fragrance.
Method is made by hand present invention also offers egg noodle, is comprised the following steps：
And face 1)：Strong flour, Gluten are well mixed, are subsequently placed into egg and buck, using progress and face by hand；
2) make dough：Dough is placed on the panel of grinding machine, bamboo is placed on dough, manually rides over one end of bamboo,
The other end of bamboo is placed in the card hole of panel edges, is firmly made dough back and forth uniform great-jump-forward, and it is uniform that thickness is obtained after 5-6 times
Musculus cutaneus；
3) cut into slices：The musculus cutaneus for being obtained step 2) with knife is cut into slices, and obtains noodles；
4) dry：The noodles obtained in step 3) are dried, that is, obtain egg noodle.
Craft and face are used with face, various raw materials are well mixed, are firmly equably kneaded into dough, the dough of shaping is lifted
Height is fallen on chopping board, falls face repeatedly, can make the noodles of preparation more have chewiness.
Preferably, a roll of face step is also included between step 3) and step 4), the noodles that step 3) is obtained are by certain
Quality be rolled into group.Noodles are pressed into certain quality, such as 50-100g, the group of being rolled into are dried again, are advantageous to follow-up egg noodle
Packaging, it is as needed to be also convenient for eater, chooses suitable egg dough and is cooked.
Preferably, in step 2), the length of the bamboo of use is 1.2-1.7m, a diameter of 6-10cm, obtained musculus cutaneus
Thickness is 0.02-0.2cm.From the bamboo of appropriate length, with beneficial to the power during making dough, it is further ensured that power is equal
It is even.
Preferably, in step 2), it is necessary to be sprinkled with a small amount of tapioca on panel when being made dough using bamboo, prevent
Only dough is bonded on bamboo.
The bamboo process of making dough is to make the committed step of egg noodle by hand, mouthfeel and chewiness of the effect made dough to egg noodle
Influence bigger.Made dough using bamboo, it is firmly uniform, make dough back and forth, musculus cutaneus is gradually thinning, then is rolled over great-jump-forward
The group of building up, pressed again with bamboo, probably repeat 5-6 times, obtain the suitable musculus cutaneus of thickness.When being made dough using bamboo, dough holds
It is easy to stick on bamboo, a certain amount of tapioca can be sprayed on chopping board as needed, prevents dough to be bonded on bamboo, so as to protect
Demonstrate,prove the effect made dough.
Process of making dough is, it is necessary to control dynamics and final musculus cutaneus thickness, if musculus cutaneus is excessively thin, the egg noodle made is easy to
Broken strip, chewiness is inadequate, and so as to influence mouthfeel, and musculus cutaneus is blocked up, then the egg noodle mouthfeel made is bad, not tasty and refreshing.
Preferably, in step 3), the width for the noodles for cutting into slices to obtain is 3-5mm.The width of noodles is controlled in certain model
Enclose, be advantageous to the raising of boiling process egg noodle mouthfeel.
Preferably, in step 4), noodles can be carried out to natural drying or machine is dried, be less than 70% environment in humidity
Under dry 1-2 days.Preferably, it is that noodles are subjected to natural drying, is shone 1-2 days for example, summer is placed under sunshine, system can be made
The egg noodle fragrance of work assails the nostrils, easily stored；It is relatively dry or when blowing in wintry weather, noodles can also be subjected to nature and dried in the air
Shine 1-2 days, the egg noodle fragrance of making assails the nostrils, easily stored.
Preferably, in face step is rolled up, noodles are rolled into 50-100g noodles group.Can be according to the packaging or usually of reality
Eating habit, noodles are rolled into 50-100g noodles group, is advantageous to follow-up packaging and sells.
It is of the invention whole using egg noodle is made by hand, compared with the machine preparation method in relatively rapid face processed, make by hand
More preferably, fragrance also more assails the nostrils the mouthfeel and chewiness of standby egg noodle, can more meet pursuit of the people to high quality egg noodle.
The beneficial effects of the present invention are：(1) using nutritious Strong flour, egg and Gluten as primary raw material,
Make the egg noodle of making there is the nutritional ingredients such as abundant protein, vitamin, amino acid, it is in good taste, do not glue mouth；(2) make
Process does not add water, is a kind of shell egg face, the egg noodle fragrance of making is assailed the nostrils；(3) it is whole using being made by hand, make
Method is simple, and the egg noodle chewiness and mouthfeel of making are more preferable, boil do not paste long, and fragrance assails the nostrils, and is that one of mouthfeel, nutrition and fragrance are simultaneous
The wheaten food of tool.
Embodiment
Embodiment 1
A kind of egg noodle, formed by the Raw material processing of following parts by weight：
A kind of egg noodle makes method by hand, comprises the following steps：
And face 1)：Strong flour, Gluten are well mixed, are subsequently placed into egg and buck, using progress and face by hand；
2) make dough：Dough is placed on the panel of grinding machine, a small amount of tapioca is sprinkled with panel, is by length
1.2m, a diameter of 6cm bamboos are placed on dough, manually ride over one end of bamboo, and the other end of bamboo is placed in the screens of panel edges
Kong Zhong, firmly make dough back and forth, musculus cutaneus is gradually thinning, then the group of being folded into, and is pressed again with bamboo, repeats uniform great-jump-forward
5 times, obtain the musculus cutaneus that thickness is 0.05cm；
3) cut into slices：The musculus cutaneus for being obtained step 2) with knife is cut into slices, and obtains the noodles that width is 3mm；
4) dry：The noodles obtained in step 3) are placed under sunshine and dry 2 days (summer), that is, obtain the egg of strip
Face.
Embodiment 2
A kind of egg noodle, formed by the Raw material processing of following parts by weight：
A kind of egg noodle makes method by hand, comprises the following steps：
And face 1)：Strong flour, Gluten are well mixed, are subsequently placed into egg and buck, using progress and face by hand；
2) make dough：Dough is placed on the panel of grinding machine, a small amount of tapioca is sprinkled with panel, is by length
1.5m, a diameter of 8cm bamboos are placed on dough, manually ride over one end of bamboo, and the other end of bamboo is placed in the screens of panel edges
Kong Zhong, firmly make dough back and forth, musculus cutaneus is gradually thinning, then the group of being folded into, and is pressed again with bamboo, repeats uniform great-jump-forward
5 times, obtain the musculus cutaneus that thickness is 0.02cm；
3) cut into slices：The musculus cutaneus for being obtained step 2) with knife is cut into slices, and obtains the noodles that width is 3mm；
4) dry：The noodles obtained in step 3) are relatively dry or when blowing in wintry weather, carry out natural drying 2
My god, that is, obtain the egg noodle of strip.
Embodiment 3
A kind of egg noodle, formed by the Raw material processing of following parts by weight：
A kind of egg noodle makes method by hand, comprises the following steps：
And face 1)：Strong flour, Gluten are well mixed, are subsequently placed into egg and buck, using progress and face by hand；
2) make dough：Dough is placed on the panel of grinding machine, a small amount of tapioca is sprinkled with panel, is by length
1.5m, a diameter of 10cm bamboos are placed on dough, manually ride over one end of bamboo, and the other end of bamboo is placed in the screens of panel edges
Kong Zhong, firmly make dough back and forth, musculus cutaneus is gradually thinning, then the group of being folded into, and is pressed again with bamboo, repeats uniform great-jump-forward
6 times, obtain the musculus cutaneus that thickness is 0.02cm；
3) cut into slices：The musculus cutaneus for being obtained step 2) with knife is cut into slices, and obtains the noodles that width is 5mm；
4) face is rolled up：The noodles that step 3) obtains are rolled into noodles group by 80g quality；
5) dry：The noodles group obtained in step 4) is placed under sunshine and dries 1 day (summer), that is, obtains egg noodle.
Embodiment 4
A kind of egg noodle, formed by the Raw material processing of following parts by weight：
A kind of egg noodle makes method by hand, comprises the following steps：
And face 1)：Strong flour, Gluten are well mixed, are subsequently placed into egg and buck, using progress and face by hand；
2) make dough：Dough is placed on the panel of grinding machine, a small amount of tapioca is sprinkled with panel, is by length
1.5m, a diameter of 10cm bamboos are placed on dough, manually ride over one end of bamboo, and the other end of bamboo is placed in the screens of panel edges
Kong Zhong, firmly make dough back and forth, musculus cutaneus is gradually thinning, then the group of being folded into, and is pressed again with bamboo, repeats uniform great-jump-forward
5 times, obtain the musculus cutaneus that thickness is 0.2cm；
3) cut into slices：The musculus cutaneus for being obtained step 2) with knife is cut into slices, and obtains the noodles that width is 5mm；
4) face is rolled up：The noodles that step 3) obtains are rolled into noodles group by 60g quality；
5) dry：The noodles group obtained in step 4) is relatively dry or when blowing in wintry weather, carry out natural drying 1
My god, that is, obtain egg noodle.
Embodiment 5
A kind of egg noodle, formed by the Raw material processing of following parts by weight：
A kind of egg noodle makes method by hand, comprises the following steps：
And face 1)：Strong flour, Gluten are well mixed, are subsequently placed into egg and buck, using progress and face by hand；
2) make dough：Dough is placed on the panel of grinding machine, a small amount of tapioca is sprinkled with panel, is by length
1.6m, a diameter of 10cm bamboos are placed on dough, manually ride over one end of bamboo, and the other end of bamboo is placed in the screens of panel edges
Kong Zhong, firmly make dough back and forth, musculus cutaneus is gradually thinning, then the group of being folded into, and is pressed again with bamboo, repeats uniform great-jump-forward
6 times, obtain the musculus cutaneus that thickness is 0.1cm；
3) cut into slices：The musculus cutaneus for being obtained step 2) with knife is cut into slices, and obtains the noodles that width is 3mm；
4) dry：The noodles obtained in step 3) are placed under sunshine and dry 2 days (summer), that is, obtain egg noodle.
Embodiment 6
The egg noodle that the present invention is made by hand carries out the detection of a nutritional ingredient, and acquired results are as shown in table 1.The hand of table 1
The nutritional ingredient testing result for the egg noodle that work makes
| Project | Every 100 grams (g) |
| Energy | 1500 kilojoules (KJ) |
| Protein | 15 grams |
| Fat | 13 grams |
| Carbohydrate | 80 grams |
Embodiment 7
After the egg noodle that the present invention is manufactured by hand cooks, by the trial test of 200 volunteers, acquired results and scoring are marked
Standard is as shown in table 2 and table 3.
The standards of grading and score value for the egg noodle that table 2 is made by hand
The trial test appraisal result for the egg noodle that table 3 is made by hand
Claims (8)
1. a kind of egg noodle, it is characterised in that formed by the Raw material processing of following parts by weight：
2. egg noodle described in claim 1 makes method by hand, it is characterised in that comprises the following steps：
And face 1)：Strong flour Gluten is well mixed, is subsequently placed into egg and buck, using progress and face by hand；
2) make dough：Dough is placed on the panel of grinding machine, bamboo is placed on dough, manually rides over one end of bamboo, bamboo
The other end be placed in the card hole of panel edges, firmly make dough back and forth uniform great-jump-forward, face in uniform thickness obtained after 5-6 times
Skin；
3) cut into slices：The musculus cutaneus for being obtained step 2) with knife is cut into slices, and obtains noodles；
4) dry：The noodles obtained in step 3) are dried, that is, obtain egg noodle.
3. according to claim 2 make method by hand, it is characterised in that also includes one between step 3) and step 4)
Volume face step, the noodles that step 3) obtains are rolled into group by certain quality.
4. make method by hand according to Claims 2 or 3, it is characterised in that in step 2), the length of the bamboo of use
It is 1.2-1.7m, a diameter of 6-10cm, the thickness of obtained musculus cutaneus is 0.02-0.2cm.
5. make method by hand according to Claims 2 or 3, it is characterised in that in step 2), made dough using bamboo
When, it is necessary to be sprinkled with a small amount of tapioca on panel, prevent dough to be bonded on bamboo.
6. make method by hand according to Claims 2 or 3, it is characterised in that in step 3), the noodles cutting into slices to obtain
Width is 3-5mm.
7. make method by hand according to Claims 2 or 3, it is characterised in that in step 4), noodles can be carried out certainly
So dry or machine is dried, dried 1-2 days in the environment of humidity is less than 70%.
8. according to claim 3 make method by hand, it is characterised in that in face step is rolled up, noodles are rolled into 50-
100g noodles group.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710991403.0A CN107535840A (en) | 2017-10-23 | 2017-10-23 | A kind of egg noodle and its make method by hand |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710991403.0A CN107535840A (en) | 2017-10-23 | 2017-10-23 | A kind of egg noodle and its make method by hand |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107535840A true CN107535840A (en) | 2018-01-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710991403.0A Withdrawn CN107535840A (en) | 2017-10-23 | 2017-10-23 | A kind of egg noodle and its make method by hand |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936291A (en) * | 2018-08-15 | 2018-12-07 | 陕西省佳县陈家墕进选手工挂面商贸有限公司 | A kind of production method of the hollow handcraft dried noodle of egg type |
| CN111000138A (en) * | 2019-12-23 | 2020-04-14 | 重庆中面商贸(集团)有限公司 | Egg noodles and preparation method and application thereof |
| CN112914027A (en) * | 2021-03-08 | 2021-06-08 | 湖南微笑蜜企业管理有限公司 | Crisp and tasty noodles and preparation process thereof |
-
2017
- 2017-10-23 CN CN201710991403.0A patent/CN107535840A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936291A (en) * | 2018-08-15 | 2018-12-07 | 陕西省佳县陈家墕进选手工挂面商贸有限公司 | A kind of production method of the hollow handcraft dried noodle of egg type |
| CN111000138A (en) * | 2019-12-23 | 2020-04-14 | 重庆中面商贸(集团)有限公司 | Egg noodles and preparation method and application thereof |
| CN112914027A (en) * | 2021-03-08 | 2021-06-08 | 湖南微笑蜜企业管理有限公司 | Crisp and tasty noodles and preparation process thereof |
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Application publication date: 20180105 |
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