CN107927563A - A kind of processing method of handcraft dried noodle - Google Patents
A kind of processing method of handcraft dried noodle Download PDFInfo
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- CN107927563A CN107927563A CN201711157429.1A CN201711157429A CN107927563A CN 107927563 A CN107927563 A CN 107927563A CN 201711157429 A CN201711157429 A CN 201711157429A CN 107927563 A CN107927563 A CN 107927563A
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- 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
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Abstract
The present invention relates to food processing technology field, and in particular to a kind of processing method of handcraft dried noodle, including：(1) knead dough, 1 is pressed by wheat flour, mountain spring water, edible salt, dietary alkali：(0.26~0.3)：(0.04~0.06)：The weight ratio of (0.005~0.01) is put into washbasin after weighing and is mixed；(2) knead dough；(3) dough rubbed is put into vacuum tank the treacle face that carries out；(4) the big bar of disk；(5) the small bar of disk；(6) chopsticks on；(7) secondary treacle face；(8) hand-pulled noodles；(9) dry in the air face；(10) section；The present invention not only increases the efficiency of making by the improvement to each step, and improves the quality and taste of handcraft dried noodle, the production technology of handcraft dried noodle is rationally controlled, it is ensured that the batch uniformity of factorial praluction；The handcraft dried noodle produced has the advantages that full of nutrition, mouthfeel chewiness.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of processing method of handcraft dried noodle.
Background technology
Handcraft dried noodle is a kind of traditional Chinese wheaten food, is manually to draw suspension with wheat flour addition salt, dietary alkali, water
The dried noodles of certain length are cut into after drying.Handcraft dried noodle is adapted to fast food, can make thick gravies son through boiling water two or three minutes, that is, ripe
Eat, summer can it is overdone after pull out to carry out cold water and cook cool braised noodle, cook spicy hot noodles etc. after cold water can also be crossed, various eating methods hundred are eaten
Do not mind, it is deep to be liked by broad masses.
The procedure of processing of traditional handcraft dried noodle generally comprises knead dough, treacle face, wire rod, winding, secondary treacle face, tie rod, three
Secondary treacle face, upper boom are dried, secondary elongation, lower beam, cut packaging, so a whole set of step do get off to take it is longer, wherein in treacle
The step of time waited during face is longer, and upper boom dries is had a great influence by external condition, it is difficult to produces batch
The consistent handcraft dried noodle of property, has a great influence for batch production batch making handcraft dried noodle.
The content of the invention
For the problems of the prior art, it is an object of the invention to provide a kind of processing method of handcraft dried noodle, improves
The processing efficiency of handcraft dried noodle ensures the uniformity of each batch handcraft dried noodle at the same time.
To achieve these goals, the present invention is achieved by the following scheme：A kind of processing side of handcraft dried noodle
Method, comprises the following steps：
(1) knead dough, 1 is pressed by wheat flour, mountain spring water, edible salt, dietary alkali：(0.26~0.3)：(0.06~0.08)：
The weight ratio of (0.005~0.01) is put into washbasin after weighing, room temperature be 22~28 DEG C under conditions of be mixed 10~
20min；
In the present invention, the ratio of edible salt and wheat flour is (0.06~0.08)：1, the effect of edible salt is not only in that tune
Taste, can also strengthen gluten, solve the problems, such as dried noodle conglomeration so that flour rubbing is more efficient；In specific step (1), first
The less edible salt of dosage and dietary alkali are dissolved into mountain spring water, then add wheat flour while stirring again.
(2) knead dough, the rubbing stage can be entered after the completion of wheat flour is mixed with mountain spring water, edible salt, dietary alkali, rub
Purpose be that flour is come into full contact with water mixes, rubbed repeatedly with hand untill the not viscous basin in face；
(3) treacle faces：During knead dough, flour is sufficiently mixed with water, and protein water swelling forms gluten, by
Acted in the external force of rubbing, the protein macromolecule in gluten is in one kind and tangles state, and larger planted agent is there are in molecule
Power, it is therefore desirable to the structural remodeling for eliminating internal stress and protein molecule space is realized by treacle face, the dough rubbed is put
Into vacuum tank, it is 25~30 DEG C to keep temperature, and vacuum pressure is 0.35~0.45Mpa, stands 5~15min；The present invention is true
A treacle face is carried out under empty condition, at this time, the protein macromolecule in flour can realize structural remodeling faster, improve treacle face
Efficiency；
(4) the big bar of disk, is pressed into flour cake by the good dough of treacle, uniformly sprays coarse cereal powder in flour cake both sides, be cut into cutting disc
The strip of 7~10cm of thickness, disk are put into washbasin into great circle, are sprayed coarse cereal powder again and are stood 20~30min；
During the wire rod of the present invention, not inter-adhesive, described coarse cereals between noodles are realized using the sprinkling of coarse cereal powder
Powder is known to one of ordinary skill in the art, specifically including corn flour, buckwheat, sorghum flour, pearling cone meal, oatmeal, rye
One or more kinds of mixtures in powder.In addition, by the addition of coarse cereal powder, the nutritional ingredient of vermicelli is added.
Further, according to the present invention, in order to improve mouthfeel, the mesh number of the coarse cereal powder is 100~120 mesh.
(5) the small bar of disk, by the big bar rubbing in step (4) into the small bar that thickness is 2~5cm, is put into washbasin and sprays miscellaneous
Grain powder；
(6) chopsticks on, small bar is taken and is put into that two parallel and on the face chopsticks that are spaced apart, the spacing between small bar for 1~
2cm, the length of the small bar between two face chopsticks account for the 85~95% of small bar total length；The length of small bar between two face chopsticks is spent
Short, can directly result in the yield of the follow-up noodles being drawn into reduces, and length is long, then is not easy to tangle on the chopsticks of face, easily
Come off.
(7) secondary treacle face, the face chopsticks in step (6) are put into 25~30 DEG C of face room and stand 30~50min to noodles
Limber up；Pass through secondary treacle face so that the hole in noodles is more and more uniform, and the noodles of making more have chewiness；
(8) hand-pulled noodles, a face chopsticks are suspended in face frame, are held another face chopsticks and are carried out hand-pulled noodles, using what is discontinuously pullled
Mode, it is 160~200cm that every noodles are pulled to length, and the power discontinuously pullled should not be too large, so as to realizing that noodles elongate
And it is unlikely to break and is advisable；
(9) dry in the air face, noodles will carry out drying operation after drawing, in order to improve the efficiency dried, generally use auxiliary
Instrument, as fan and dehumidifier dehumidify, fan can increase the circulation of air, and dehumidifier can rapidly remove moisture,
So that the drying of noodles is rapider, opening drying lamp after 30~45min of fan blowing dries noodles,
Further, in the present invention, the moisture content after noodles dry is beneficial to follow-up storage for 12~15%；
(10) section, face chopsticks are put on panel, are cut off face chopsticks and noodles contact position with knife, are taken between the chopsticks of two sides
Part cut by specification after pack.
According to the present invention, in the step (8), during discontinuously pullling, using dryer in face frame
Noodles are toasted, and are carried out hand-pulled noodles in baking, in this way, being dried while noodles are completed and elongated to noodles, are shortened
Road dries the time of process afterwards.
Compared with prior art, the processing method of handcraft dried noodle provided by the invention, by the improvement to each step, no
The efficiency of making is improve only, and improves the quality and taste of handcraft dried noodle, the production technology of handcraft dried noodle is closed
Reason control, it is ensured that the batch uniformity of factorial praluction；The handcraft dried noodle produced has full of nutrition, mouthfeel chewiness excellent
Point.
Embodiment
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention easy to understand, tie below
Specific embodiment is closed, the present invention is furture elucidated.
Embodiment 1
A kind of processing method of handcraft dried noodle：
(1) 1kg edible salts and 0.16kg dietary alkalis, are first dissolved into 5.6kg mountain spring waters by knead dough, then add while stirring
20kg wheat flours, 15min is mixed under conditions of being 25 DEG C in room temperature；
(2) knead dough, rub dough repeatedly with hand untill the not viscous basin in face；
(3) treacle faces, the dough rubbed is put into vacuum tank, and it is 28 DEG C to keep temperature, and vacuum pressure is
0.40Mpa, stands 10min；
(4) the big bar of disk, is pressed into flour cake by the good dough of treacle, uniformly sprays corn flour in flour cake both sides, be cut into cutting disc
The strip of thickness 8cm, disk are put into washbasin into great circle, are sprayed corn flour again and are stood 25min, the mesh number of the corn flour is
110 mesh；
(5) the small bar of disk, by the big bar rubbing in step (4) into the small bar that thickness is 4cm, is put into washbasin and sprays corn
Powder；
(6) chopsticks on, small bar is taken and is put into that two parallel and on the face chopsticks that are spaced apart, the spacing between small bar is 1.5cm,
The length of small bar between two face chopsticks accounts for the 90% of small bar total length；
(7) secondary treacle face, the face chopsticks in step (6) are put into 28 DEG C of face room and stands 40min and limbers up to noodles；
(8) hand-pulled noodles, a face chopsticks are suspended in face frame, are held another face chopsticks and are carried out hand-pulled noodles, using what is discontinuously pullled
Mode, it is 180cm that every noodles are pulled to length；
(9) dry in the air face, noodles will be carried out drying operation after drawing, dehumidified using fan and dehumidifier, fan is blown
Dryer is opened after wind 40min noodles are carried out being dried to moisture content to be 14% lower beam；
(10) section, face chopsticks are put on panel, are cut off face chopsticks and noodles contact position with knife, are taken between the chopsticks of two sides
Part cut by specification after pack.
Embodiment 2
A kind of processing method of handcraft dried noodle：
(1) knead dough, 0.8kg edible salts and 0.1kg dietary alkalis are dissolved into 5.2kg mountain spring waters, then are added while stirring
20kg wheat flours, 20min is mixed under conditions of being 22 DEG C in room temperature；
(2) knead dough, rub dough repeatedly with hand untill the not viscous basin in face；
(3) treacle faces, the dough rubbed is put into vacuum tank, and it is 25 DEG C to keep temperature, and vacuum pressure is
0.35Mpa, stands 15min；
(4) the big bar of disk, is pressed into flour cake by the good dough of treacle, uniformly sprays buckwheat in flour cake both sides, be cut into cutting disc
The strip of thickness 7cm, disk are put into washbasin into great circle, are sprayed buckwheat again and are stood 20min, the mesh number of the buckwheat is
100 mesh；
(5) the small bar of disk, by the big bar rubbing in step (4) into the small bar that thickness is 2cm, is put into washbasin and sprays buckwheat
Powder；
(6) chopsticks on, small bar is taken and is put into that two parallel and on the face chopsticks that are spaced apart, and the spacing between small bar is 1cm, and two
The length of small bar between the chopsticks of root face accounts for the 85% of small bar total length；
(7) secondary treacle face, the face chopsticks in step (6) are put into 25 DEG C of face room and stands 50min and limbers up to noodles；
(8) hand-pulled noodles, a face chopsticks are suspended in face frame, are held another face chopsticks and are carried out hand-pulled noodles, using what is discontinuously pullled
Mode, it is 160cm that every noodles are pulled to length；
(9) dry in the air face, noodles will be carried out drying operation after drawing, dehumidified using fan and dehumidifier, fan is blown
Dryer is opened after wind 30min noodles are carried out being dried to moisture content to be 15% lower beam；
(10) section, face chopsticks are put on panel, are cut off face chopsticks and noodles contact position with knife, are taken between the chopsticks of two sides
Part cut by specification after pack.
Embodiment 3
A kind of processing method of handcraft dried noodle：
(1) knead dough, 1.2kg edible salts and 0.2kg dietary alkalis are dissolved into 6kg mountain spring waters, then are added while stirring
20kg wheat flours, 10min is mixed under conditions of being 28 DEG C in room temperature；
(2) knead dough, rub dough repeatedly with hand untill the not viscous basin in face；
(3) treacle faces, the dough rubbed is put into vacuum tank, and it is 30 DEG C to keep temperature, and vacuum pressure is
0.45Mpa, stands 5min；
(4) the big bar of disk, is pressed into flour cake by the good dough of treacle, uniformly sprays pearling cone meal in flour cake both sides, be cut into cutting disc
The strip of thickness 10cm, disk are put into washbasin into great circle, are sprayed pearling cone meal again and are stood 30min, the mesh number of the pearling cone meal
For 120 mesh；
(5) the small bar of disk, by the big bar rubbing in step (4) into the small bar that thickness is 5cm, is put into washbasin and sprays barley
Powder；
(6) chopsticks on, small bar is taken and is put into that two parallel and on the face chopsticks that are spaced apart, and the spacing between small bar is 2cm, and two
The length of small bar between the chopsticks of root face accounts for the 95% of small bar total length；
(7) secondary treacle face, the face chopsticks in step (6) are put into 30 DEG C of face room and stands 50min and limbers up to noodles；
(8) hand-pulled noodles, a face chopsticks are suspended in face frame, are held another face chopsticks and are carried out hand-pulled noodles, using what is discontinuously pullled
Mode, it is 200cm that every noodles are pulled to length；
(9) dry in the air face, noodles will be carried out drying operation after drawing, dehumidified using fan and dehumidifier, fan is blown
Dryer is opened after wind 45min noodles are carried out being dried to moisture content to be 12% lower beam；
(10) section, face chopsticks are put on panel, are cut off face chopsticks and noodles contact position with knife, are taken between the chopsticks of two sides
Part cut by specification after pack.
Comparative example 1
The processing method of the present embodiment and the handcraft dried noodle of embodiment 1 is basically identical, unlike, a treacle face is in normal pressure
Lower progress, remaining is constant, and processing obtains handcraft dried noodle.
Comparative example 2
The processing method of the present embodiment and the handcraft dried noodle of embodiment 1 is basically identical, unlike, the dosage of edible salt is
0.2kg, remaining is constant, and processing obtains handcraft dried noodle.
By the contrast of embodiment 1~3 and comparative example 1, do not carry out vacuum condition treacle face and during time consistency, comparative example 1
The positive effect of treacle face be worse than embodiment 1~3；
By the contrast of embodiment 1~3 and comparative example 2, when addition edible salt is less, noodles lack chewiness, are discontinuously drawing
Easily it is pulled off when pulling.
Basic principle, main feature and the features of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement is both fallen within the range of claimed invention.The scope of protection of present invention is by appended claims
And its equivalent thereof.
Claims (6)
- A kind of 1. processing method of handcraft dried noodle, it is characterised in that：Comprise the following steps：(1) knead dough, 1 is pressed by wheat flour, mountain spring water, edible salt, dietary alkali：(0.26~0.3)：(0.04~0.06)：(0.005 ~0.01) weight ratio is put into washbasin after weighing, and 10~20min is mixed under conditions of being 22~28 DEG C in room temperature；(2) knead dough, rub dough repeatedly with hand untill the not viscous basin in face；(3) treacle faces, the dough rubbed is put into vacuum tank, and it is 25~30 DEG C to keep temperature, vacuum pressure 0.35 ~0.45Mpa, stands 5~15min；(4) the big bar of disk, is pressed into flour cake by the good dough of treacle, uniformly sprays coarse cereal powder in flour cake both sides, thickness 7 is cut into cutting disc The strip of~10cm, disk are put into washbasin into great circle, are sprayed coarse cereal powder again and are stood 20~30min；(5) the small bar of disk, by the big bar rubbing in step (4) into the small bar that thickness is 2~5cm, is put into washbasin and sprays coarse cereal powder；(6) chopsticks on, small bar is taken and is put into that two parallel and on the face chopsticks that are spaced apart, and the spacing between small bar is 1~2cm, and two The length of small bar between the chopsticks of root face accounts for the 85~95% of small bar total length；(7) the face chopsticks in step (6) are put into 30~50min of standing in 25~30 DEG C of face room and become soft to noodles by secondary treacle face It is soft；(8) hand-pulled noodles, a face chopsticks are suspended in face frame, are held another face chopsticks and are carried out hand-pulled noodles, by the way of discontinuously pullling, It is 160~200cm that every noodles are pulled to length；(9) dry in the air face；(10) section, face chopsticks are put on panel, are cut off face chopsticks and noodles contact position with knife, are taken the portion between the chopsticks of two sides Divide after being cut by specification and pack.
- 2. the processing method of handcraft dried noodle according to claim 1, it is characterised in that：, first will food in the step (1) It is dissolved into salt and dietary alkali in mountain spring water, then adds wheat flour while stirring.
- 3. the processing method of handcraft dried noodle according to claim 1, it is characterised in that：The coarse cereal powder includes corn One or more kinds of mixtures in powder, buckwheat, sorghum flour, pearling cone meal, oatmeal, rye meal.
- 4. the processing method of handcraft dried noodle according to claim 1, it is characterised in that：The mesh number of the coarse cereal powder is 100 ~120 mesh.
- 5. the processing method of handcraft dried noodle according to claim 1, it is characterised in that：In the step (9), it is aided with wind Fan and dehumidifier dehumidify, and opening drying lamp after 30~45min of fan blowing dries noodles.
- 6. the processing method of handcraft dried noodle according to claim 1, it is characterised in that：It is slender to dry in the air in the step (9) Moisture content after dry is 12~15%.
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| CN201711157429.1A CN107927563A (en) | 2017-11-20 | 2017-11-20 | A kind of processing method of handcraft dried noodle |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685019A (en) * | 2018-05-07 | 2018-10-23 | 金寨先徽农副产品开发有限公司 | A kind of preparation method of interior handcraft dried noodle |
| CN108850822A (en) * | 2018-06-22 | 2018-11-23 | 刘露露 | A kind of production method that hand rolls corn noodles series |
| CN108936293A (en) * | 2018-08-31 | 2018-12-07 | 廖国保 | A kind of handcraft dried noodle production method |
| CN112535257A (en) * | 2020-09-15 | 2021-03-23 | 巴彦淖尔市冠生园食品有限责任公司 | Preparation method of dough-sheeted 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 |
| CN113575640A (en) * | 2021-07-23 | 2021-11-02 | 青岛海科央厨智能科技有限公司 | Process for making hollow noodles |
| CN114027439A (en) * | 2021-10-15 | 2022-02-11 | 金寨先徽农副产品开发有限公司 | Method for making indoor manual fine dried noodles |
| CN114073293A (en) * | 2020-08-11 | 2022-02-22 | 青岛海科佳智能装备科技有限公司 | Processing method of hand-pulled fine dried noodles |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685019A (en) * | 2018-05-07 | 2018-10-23 | 金寨先徽农副产品开发有限公司 | A kind of preparation method of interior handcraft dried noodle |
| CN108850822A (en) * | 2018-06-22 | 2018-11-23 | 刘露露 | A kind of production method that hand rolls corn noodles series |
| CN108936293A (en) * | 2018-08-31 | 2018-12-07 | 廖国保 | A kind of handcraft dried noodle production method |
| CN114073293A (en) * | 2020-08-11 | 2022-02-22 | 青岛海科佳智能装备科技有限公司 | Processing method of hand-pulled fine dried noodles |
| CN112535257A (en) * | 2020-09-15 | 2021-03-23 | 巴彦淖尔市冠生园食品有限责任公司 | Preparation method of dough-sheeted 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 |
| CN113575640A (en) * | 2021-07-23 | 2021-11-02 | 青岛海科央厨智能科技有限公司 | Process for making hollow noodles |
| CN114027439A (en) * | 2021-10-15 | 2022-02-11 | 金寨先徽农副产品开发有限公司 | Method for making indoor manual fine dried noodles |
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