CN109221931A - A kind of production method of the hollow handcraft dried noodle of Calophyllum Inophyllum L type - Google Patents
A kind of production method of the hollow handcraft dried noodle of Calophyllum Inophyllum L type Download PDFInfo
- Publication number
- CN109221931A CN109221931A CN201810929897.4A CN201810929897A CN109221931A CN 109221931 A CN109221931 A CN 109221931A CN 201810929897 A CN201810929897 A CN 201810929897A CN 109221931 A CN109221931 A CN 109221931A
- Authority
- CN
- China
- Prior art keywords
- face
- vermicelli
- calophyllum inophyllum
- hollow
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 100
- 240000005589 Calophyllum inophyllum Species 0.000 title claims abstract description 61
- 235000009590 Calophyllum inophyllum Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 229920000742 Cotton Polymers 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 229920003023 plastic Polymers 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 4
- 208000035126 Facies Diseases 0.000 claims description 3
- 241000411545 Punargentus Species 0.000 claims description 3
- 239000004568 cement Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 239000000463 material Substances 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 8
- 230000002618 waking effect Effects 0.000 abstract description 8
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 108010068370 Glutens Proteins 0.000 description 6
- 230000008901 benefit Effects 0.000 description 6
- 235000021312 gluten Nutrition 0.000 description 5
- 108010050792 glutenin Proteins 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 108010061711 Gliadin Proteins 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000004927 fusion Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 229920000887 Chrysolaminarin Polymers 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004103 aerobic respiration Effects 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of production method of hollow handcraft dried noodle of Calophyllum Inophyllum L type, specific steps include: Calophyllum Inophyllum L go stalk stoning beat sauce, salt dissolving water and filter, four is folded and face, skin-grafting, face of once waking up, open item, rubbing, secondary awake face, secondary rubbing, wire rod, face of waking up three times, upper rod, four awake faces, it is small open, open greatly, drying, undercarriage, section, wrapping amount to 18 procedures.Supplementary material proportion: 25-40 parts of flour: 1.5-2.4 parts of Calophyllum Inophyllum L sauce: 0.5-0.8 parts of salt: 16~26 parts of water: face flutters 0.85-1.4 parts.The present invention is during production Calophyllum Inophyllum L type hollow handcraft dried noodle, Calophyllum Inophyllum L sauce is added when with face as auxiliary material and with the state of normal temperature and pressure, the nutrition of Calophyllum Inophyllum L can be preferably set to merge with flour, the hollow handcraft dried noodle of Calophyllum Inophyllum L type of production has strengthening the spleen and stomach, increases appetite, aid digestion and other effects, especially has good dietary function to infant and old acalcicosis.
Description
Technical field
The invention belongs to hollow handcraft dried noodle processing technique field, in particular to a kind of hollow handcraft dried noodle of Calophyllum Inophyllum L type
Production method.
Background technique
Hollow handcraft dried noodle is in existing more than the 1000 years developing histories in the Shaanxi Province Jia County village Chen Jia Yan, especially in recent years
Under the influence of reinforcing precisely shaking off poverty policy energetically, the village on periphery has emerged in multitude out handcraft dried noodle processing family for Party and government,
Along with machine has been introduced instead of artificial, traditional hollow handcraft dried noodle life in part producing link in part individual workship processing family
Yield is very big, and traditional hollow handcraft dried noodle kind and nutrition are single.Current people get over the safety and nutritional requirement of food
Carry out higher, traditional hollow handcraft dried noodle single variety and is no longer satisfied demand.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of hollow handcraft dried noodle of Calophyllum Inophyllum L type, to solve above-mentioned presence
The technical issues of.
In order to achieve the above objectives, the invention adopts the following technical scheme:
A kind of production method of the hollow handcraft dried noodle of Calophyllum Inophyllum L type, according to mass fraction meter, the production method include with
Lower step:
Step 1, Calophyllum Inophyllum L goes stalk stoning to beat sauce and salt dissolving water and face: 0.5~0.8 portion of salt is put into 16~26 parts of water
Change even；25~40 parts of flour are put into dough mixing machine internal modulation, 1.5~2.4 parts of Calophyllum Inophyllum L sauce are poured into dough mixing machine in modulated process,
Then it will change even salt water and pour into dough mixing machine, dough preparing is uniform；
Step 2, make skin graft: the epidermal wound for the dough for by hand modulating step 1 is by conjunction；
Step 3, awake face: the dough after step 2 skin-grafting is put into container, inner cover plastics sheet, outer cover cotton sheet；
Step 4, open a rubbing: it is 5 centimetres of noodles that the dough behind face that step 3 is waken up, which is cut into diameter, to every noodles into
Row rubbing to noodle diameter reaches 4 centimetres, sprinkles face on noodles during rubbing and flutters；
Step 5, wire rod: the diameter that step 4 is obtained is that 4 centimetres of noodles continue to crumple into the noodles that diameter is 3 centimetres；
The noodles that diameter is 3 centimetres are sequentially orderly wound around and are placed in washbasin, the face of spreading all uniformly is flutterred on every level item and is flutterred；
Step 6, upper rod；
Step 7, small open is opened greatly: by step 6 treated vermicelli frame in staking out, vermicelli being stretched by 40 centimeter lengths
80-100 centimeter length；The small single diameter of vermicelli of opening reaches 3 millimeters；Small to open rear vermicelli and put in storage awake face, hang hanging is changed by single
For folded；Vermicelli by 40-50 centimetres of length awake face of doubling single side to single side length be 60 centimetres when appear；After appearing, it will hang
Lodge is on outdoor 340 centimetres high of vermicelli frame after face is stretched to 200 centimetres of doublings；Vermicelli are stretched downwards, liftoff 10 centimetres
When with length open the rod face of carrying out out, finally respectively hanging weight at the both ends of lower rod is 1 kilogram of cement steamboat；
Step 8, dry: sunning to vermicelli moisture content is lower than 4%；Obtain the hollow handcraft dried noodle of Calophyllum Inophyllum L type.
It further, further include craft and face in step 1；Dough mixing machine is modulated uniform dough to be placed on chopping board, manually
The sectional layer of dough is merged with face；Artificial and face include fist face pressure, facies palmaris by and finger tip stamp.
Further, step 2 specifically: the dough for modulating step 1 is placed on chopping board, is by hand pressed into dough rectangular
Body shape, by dough epidermal wound by conjunction while pressing.
Further, step 6 specifically: by step 5 treated soft noodles submission fork space disc around mode be placed on
On two waddys that distance interval is 20 centimetres；With the hands while coiling noodles during upper rod to stranding noodles；One frame
Single noodles quantity difference on the every rod in face is less than or equal to 5%.
Further, the small specific steps opened and opened greatly of step 7 include: to use to open rod in the inside of vermicelli, along vermicelli by hand
Inner wall exert oneself, vermicelli are expanded outwardly, until the foundation of upper and lower rod.
Further, step 8 specifically: when vermicelli moisture content is lower than 4%, vermicelli are unloaded from vermicelli frame, obtain Hai Hong
The hollow handcraft dried noodle of fruit type；The primary face of unloading is once to unload 5 rod vermicelli from frame, and arm is lifted over the top of the head.
It further, further include step 9, section wrapping: the vermicelli cutting that step 8 is unloaded, obtaining specification is single extension
20 centimetres of face length, 6 centimetres of diameter and 500 grams of weight of the hollow handcraft dried noodle of Calophyllum Inophyllum L type.
Compared with prior art, the invention has the following advantages:
For production method of the invention during production Calophyllum Inophyllum L type hollow handcraft dried noodle, Calophyllum Inophyllum L is as auxiliary material normal
The state of normal temperature and pressure is merged with flour, can preferably merge the nutrition of Calophyllum Inophyllum L in flour, fused flour have compared with
Good nutrition, the hollow handcraft dried noodle of Calophyllum Inophyllum L type of production have strengthening the spleen and stomach, increase appetite, aid digestion and other effects, especially to baby children
Youngster and old acalcicosis have good dietary function.The flour protein sufficiently to absorb water is subjected to squeeze under the effect of external force
Drawing and stirring are pulled in rubbing, can be cross-linked with each other between the sulfydryl key of different types of protein, and the intramolecular of glutenin
Disulfide bond is just changed into the disulfide bond between molecule, to form huge space network, this network-like structure is just
Form the basic framework of wet dough.And it is rich in mineral trace element Calophyllum Inophyllum L abundant contained in Calophyllum Inophyllum L
Calcium activated, remix starch, fat, sugar, mineral matter element, microelement in flour etc. will be constantly according to repeatedly awake face
The sequencing of process is gradually filled into the basic framework of flour, so that making dough not only has good viscoelasticity, but also is had
Longitudinal direction extensibility and horizontal extension well, this is just can drawing and attenuating constantly again for the hollow handcraft dried noodle raw noodles of Calophyllum Inophyllum L type
Can make it is cooked after noodles do not paste and flexible laid thick and solid basis.In addition, the appropriate scale of operation from agricultural economy is theoretical
In learn, the investment for increasing production factors and the means of production can obtain the scale and benefit of soil management.The hollow hand of Calophyllum Inophyllum L type
Work vermicelli are the agricultural and sideline products that rural area is common, and integration is added in the production of hollow handcraft dried noodle, lower production costs
And auxiliary material can be made to generate higher economic benefit；The fusion development of agricultural industry embodies obviously, and can receive the effect of 1+1 > 2
Benefit.Current society is society with fast rhythm, and the operating pressure of people is big, and the time of having a rest is fewer and fewer, spends in culinary art and cooks
The time of feeding object is upper seldom, but higher and higher for the nutrition and safety requirements of food, and the present invention can increase market overhead
The type of heart vermicelli solves demand of the different levels consumer to the hollow handcraft dried noodle nutritive value of different type；Calophyllum Inophyllum L type
Hollow fine dried noodles can make the product of hollow handcraft dried noodle become kind diversification from single, can provide a variety of choosings for vast consumer
It selects.
Specific embodiment
Invention is further described in detail combined with specific embodiments below.
A kind of production method of hollow handcraft dried noodle of Calophyllum Inophyllum L type of the invention, specific steps include: salt dissolving water and filter,
Four is folded and face, skin-grafting, face of once waking up, open item, rubbing, secondary awake face, secondary rubbing, wire rod, face of waking up three times, upper rod, four times it is awake
Face small open, opens greatly, drying, undercarriage, section, wrapping up total 18 procedures.Supplementary material proportion: 25-40 parts of flour: Calophyllum Inophyllum L
1.5-2.4 parts of sauce: 0.5-0.8 parts of salt: 16~26 parts of water: face flutters 0.85-1.4 parts.Specific supplementary material proportion can are as follows: flour
25-40kg: Calophyllum Inophyllum L sauce 1.5-2.4kg: salt 0.5-0.8kg: 16~26kg of water: 0.85-1.4kg is flutterred in face.
Step 1, Calophyllum Inophyllum L goes stalk stoning to beat sauce and salt dissolving water and face: salt being completely dissolved in clear water, and utilizes yarn
Cloth filtering；Suitable flour is weighed to be carried out with filtered salt water and face；It needs to prepare in step 1: salt dissolving basin, washbasin, flour
25kg, Calophyllum Inophyllum L sauce 2.0kg, salt 0.5kg, clear water, salt dissolving water rod and chopping board etc..Specific steps include: clear after salt aquation is good
Clear 15 minutes；With the filtered through gauze by disinfection, impurity is removed；Flour disposably pours into health on inspection after weighing qualified
In dough mixing machine, start dough mixing machine, and be poured slowly into Calophyllum Inophyllum L jam, then uniform speed slow pours into salt water in dough mixing machine, sea
Red fruit is added when with face as auxiliary material and with the state of normal temperature and pressure；Salt water uniform speed slow is disposably all added；Add
Strict control water when unboiled water；Dough mixing machine starts substantially uniform rear pour into whole group face on chopping board of dough stirring manually by hand
With face program；By hand and the whole process main points in face: fist face is firmly stepped on, facies palmaris is firmly firmly stabbed by, finger tip；Inside and outside entire dough
Dry and wet degree can only gently touch the sectional layer rapid fusion so that dough after reaching consistent with palm, reach whole effect.
Step 2, skin-grafting process flow: prepare before operation: chopping board, washbasin, face are flutterred.The purpose of step 2 is and good dough
Outer surface must be completely that entire dough does not have breaking part, fold place；Dough exocuticle gluten needs high concentration.Specific step
It suddenly include: that will be poured on the chopping board that the face of sprinkling is flutterred with good dough, both hands palm presses dough in due course, and dough is pressed and is grown up
Cube shape, in due course firmly by conjunction dough epidermal wound while pressing.
Step 3, awake face process flow: prepare before operation: plastics sheet, cotton sheet.Step 3 purpose be dough sodium from
The substance for being conducive to gluten chelating under the action of son in gluten and flour extends to dough epidermis；Unartificial yeast bacterium in air
Start to breed in dough for the first time.Specific steps include: that the dough after skin-grafting is put into washbasin, inner cover plastics sheet, outer cover
Cotton sheet；Wherein, plastics sheet prevents dough water loss from causing dough epidermis dry and cracked；Outer layer cotton sheet prevents dough temperature
Degree decline, is unfavorable for the growth of unartificial yeast bacterium.
Step 4, open the awake face process flow of a rubbing: prepare before operation: chopping board, washbasin, face knife, face are flutterred.Specific steps packet
Include: after face of A, waking up has been arrived to a certain degree, dough being poured on chopping board after being pressed into rectangular shape and being cut into diameter with face knife is 5 lis
The noodles of rice；B, careful rubbing must all be carried out to each noodles, the purpose of rubbing is exactly that the noodles with breach are quickly allowed
It is merged, if kneading breach that can not be skilled, will affect end product properties；C, well-balanced during rubbing simultaneously to spread
It flutters above, prevents from pulling between noodles viscous.
Step 5, the awake face process flow of wire rod: preoperative preparation: chopping board, washbasin, face are flutterred.Specific steps include: rubbing
Noodle diameter afterwards reaches 4 centimetres of carry out wire rods.Specific steps include: that the noodles that diameter is 4 centimetres are continued rubbing into diameter
For 3 centimetres of noodles；Be that 3 centimetres of noodles are sequentially orderly wound around and are placed in washbasin face of waking up by diameter, so as to when upper rod not
Easy fracture is not easy to confusion；The face of spreading must uniformly be flutterred above each layer of noodles to flutter, to prevent the stick to each other of upper and lower level.
Step 6, upper rod process flow: preoperative preparation: vermicelli rod, above folder, washbasin, face storehouse of waking up, sheet, face are flutterred；
Specific steps include: A, by awake face work after soft noodles submission fork space disc around mode be placed on distance interval be 20
Centimetre two waddys on.B, whole process will grasp the thickness of noodles at any time and soft or hard degree, be spaced closely together degree.C, upper
Both hands are both handsed on one side coil noodles while ceaselessly to rubbing noodles with the hands during rod.D, single item number on a rod face is strictly grasped,
Single noodles number on all every rods in frame face, which must not differ, surmounts 5%.
Step 7, small open opens process flow greatly: preoperative preparation: opening face frame, opens rod, movable stand, vermicelli wheel.Specifically
Step include: A, in operation room by timber of the vermicelli frame in setting, it is well-balanced firmly by vermicelli by 40 lis with appropriate dynamics
The long stretching centimeter length of falling 80-100 of rice.B, and with the small opposite for opening rod rod above and below the inside of vermicelli along the light and slow use of inner wall of vermicelli
Power is firmly expanded vermicelli, outward firmly to the foundation of upper and lower rod.C, it is small open after the single diameter of vermicelli can achieve 3 millimeters,
Length becomes rarefaction from tight state, and suspension status of putting in storage is changed to folded by list is hanging.D, it is small open after vermicelli by
40-50 centimetres of length awake face of doubling single side to single side length be 60 centimetres or so when arrived the time appeared.E, at this time
Vermicelli length of run has reached 120 centimetres, and vermicelli appearance is in moist bright state, is first inserted on timber after export and uniformly pulls at
Lodge is on outdoor 340 centimetres high of vermicelli frame after reaching 200 centimetres or so doublings.F, lower rod is uniformly firmly stretched downwards, from
Rod is opened according to the small operation sequence face of carrying out out opened with long when 10 centimetres of ground, and finally respectively hanging weight at the both ends of lower rod is 1 public
The cement steamboat of jin.
Step 8, undercarriage process flow: preoperative preparation: chopping board, face knife, vermicelli frame is dried.Specific steps include: this
Period should keep a close eye on the variation of weather, and worry is exactly wind.A, since dehydration is more in a short time for vermicelli, single rod vermicelli
Weight have changed a lot, be easiest to the landing of whole rod vermicelli.B, undercarriage is vermicelli by moisture content lower than 4% from vermicelli
It is unloaded down on frame.C, the general once face of unloading is once to unload 5 rod vermicelli from frame, and arm must hold top over the head from more than 2 meters
It gets off steadily on high ladder.
Step 9, section Wrapping technical process: preoperative preparation: chopping board, face knife, vermicelli frame.Specific steps include: A,
The incision according to specification requirement that the vermicelli of 300 centimeter lengths are neat of vermicelli after undercarriage.B, specification be it is single vermicelli are 20 centimetres long,
6 centimetres of diameter, weigh 500 grams；Obtain the hollow handcraft dried noodle of Calophyllum Inophyllum L type.
The hollow handcraft dried noodle of Calophyllum Inophyllum L type of the invention is that property based on wet dough is derivative and go out, the wheat alcohol egg in flour
Wheat and glutelin are the main proteins for forming gluten, and glutenin absorbs water first and moistens and open after flour encounters water, gradually
Gliadin, leucosin, the wheat globulin of aquation simultaneously are absorbed during profit.The flour protein sufficiently to absorb water is outside
It is subjected to extruding and kneading under the action of power and pulls drawing and stirring, can be cross-linked with each other between the sulfydryl key of different types of protein,
And the intramolecular disulfide bond of glutenin is just changed into the disulfide bond between molecule, to form huge solid netted knot
Structure, this network-like structure are formed the basic framework of wet dough.Flour meet water after under the action of hydrolase flour by
Aerobic respiration becomes anaerobic respiration, can generate a certain amount of carbon dioxide gas, and micro fermentation reaction can occur for the same time
Also a certain amount of carbon dioxide gas can be generated, noodles are after dryness in the sun in the case where dough internal gas cannot destroy
It just will form discontinuity cavity, that is, the hollow origin of hollow handcraft dried noodle.And mineral abundant contained in Calophyllum Inophyllum L
Calcium activated rich in, holoprotein are present in dough and noodles in matter, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum and Calophyllum Inophyllum L
In each awake face program, remixing starch, fat, sugar, mineral matter element, microelement in flour etc. will constantly basis
The sequencing for face program of waking up gradually is filled into the basic framework of flour, so that making dough not only has good viscoelasticity, but also
With good longitudinal extensibility and horizontal extension, this is just can drawing and attenuating not for the hollow handcraft dried noodle raw noodles of Calophyllum Inophyllum L type
It is disconnected can make again it is cooked after noodles do not paste and flexible laid thick and solid basis.
The production method of the hollow handcraft dried noodle of Calophyllum Inophyllum L type of the invention, is added Calophyllum Inophyllum L in the link with face, according to
The property of auxiliary material itself analyzes similar gliadin and glutenin content, finds optimum proportioning amount and is added to flour neutralization
Face, the hollow handcraft dried noodle of functional form so as to produce different flavor.Auxiliary material must control stringent additional amount, can not be because
Additional amount can arbitrarily be increased for added auxiliary material nutritive value height, face will be made because being similar to the too high levels of glutenin
The elastic toughness of group is too big and causes dough that can not expand, and easily causes dough skin crack, to can not carry out subsequent
Process.Cause dough too soft weak if being similar to gliadin too high levels, the gluten network of formation is too poor, and it is not firm,
Dough roof collapse is caused, subsequent handling can be equally seriously affected.
The vermicelli made to the present invention are tested, and the hollow handcraft dried noodle of Calophyllum Inophyllum L type is relative to no addition Calophyllum Inophyllum L
Traditional hollow handcraft dried noodle nutrition has changed a lot, with test center of Xibei Univ. of Agricultural & Forest Science & Technology after addition Calophyllum Inophyllum L
The examining report of offer is analyzed, and the hollow handcraft dried noodle of the every 100g of the content of selenium improves 0.7 μ g, the sky of the every 100g of the content of sodium
Heart handcraft dried noodle reduces 338mg.
It is hollow to significantly reduce traditional mode of production in order to solve traditional-handwork vermicelli production bring drawback as above by the present invention
The content of handcraft dried noodle salt, Shaanxi Province's in December, 2014 Jia County Chen Jia Yan is into selecting handcraft dried noodle commerce and trade Co., Ltd and northwest agriculture
Woods University of Science and Technology, Tianjin Business College, Shaanxi Normal University, Yulin College, Yulin inlet and outlet inspection and quarantine bureau and Yulin occupation
Agricultural college of technical college (former Yulin agricultural school) collectively constitute " the hollow handcraft dried noodle new-product development " center " of Calophyllum Inophyllum L type, in
The purpose that the heart is set up is exactly that the hollow handcraft dried noodle new product of Calophyllum Inophyllum L type for meeting quality safety requirement is developed in 3 years.From
It is learnt in the appropriate scale of operation theory of agricultural economy, the investment for increasing production factors and the means of production can obtain soil management
Scale and benefit.The hollow handcraft dried noodle of Calophyllum Inophyllum L type is the agricultural and sideline product that rural area is common, and integration is added to hollow handcraft dried noodle
Come in production, one side auxiliary material can sell for a good price, on the other hand not have to consider to pay travelling expenses disk to auxiliary material
Selling market is separately sought in set-to advertisement, is less expended huge fund again with making a great fuss separately to set up the project and is made factory and set up economical
Entity.The fusion development of agricultural industry embodies obviously herein, and can receive the benefit of 1+1 > 2.
The hollow handcraft dried noodle production method of Calophyllum Inophyllum L type of the invention plays the improvement of flour nutritional ingredient very big
Facilitation, the entire program of addition and the technological operation of especially above-mentioned auxiliary material be all in the state of normal temperature and pressure into
Capable, it can be ensured that the reservation of each nutritional ingredient.Current society is society with fast rhythm, and the operating pressure of people is big, rest
Time is fewer and fewer, and the time for spending in culinary art and cooking food is upper seldom, but the nutrition and safety requirements of food are got over
Come higher.The project implementation is particularly important for the increasingly urgent people for requiring nutrition balanced today.To increase in the market not
With the hollow handcraft dried noodle of category, demand of the different levels consumer to the hollow handcraft dried noodle nutritive value of different type is solved.
The research and development of the hollow handcraft dried noodle new product of Calophyllum Inophyllum L type can not only make the product of hollow handcraft dried noodle from single, and to become kind polynary
Change, choice abundant can be more provided for vast consumer, the research and development of especially hollow handcraft dried noodle new product are to rush
Culture into creativity consciousness brings unlimited life, and the update of product has pulled open prelude from this, has gone on broad.
Embodiment
A kind of production method of hollow handcraft dried noodle of Calophyllum Inophyllum L type of the invention, supplementary material proportion are as shown in table 1:
The supplementary material of the 1. hollow handcraft dried noodle of Calophyllum Inophyllum L type of table matches
| / | Flour | Calophyllum Inophyllum L sauce | Salt | Water | Face is flutterred |
| Embodiment 1 | 25kg | 1.5kg | 0.5kg | 16kg | 0.85kg |
| Embodiment 2 | 33kg | 2.0kg | 0.7kg | 22kg | 1kg |
| Embodiment 3 | 40kg | 2.4kg | 0.8kg | 26kg | 1.4kg |
| Embodiment 4 | 30kg | 1.9kg | 0.65kg | 23kg | 1.25kg |
| Embodiment 5 | 36kg | 2.1kg | 0.75kg | 25kg | 1.4kg |
The preparation method step of embodiment 1 to 5 is identical as above-mentioned preparation method step.
Claims (7)
1. a kind of production method of the hollow handcraft dried noodle of Calophyllum Inophyllum L type, which is characterized in that according to mass fraction meter, the production side
Method the following steps are included:
Step 1, Calophyllum Inophyllum L goes stalk stoning to beat sauce and salt dissolving water and face: 0.5~0.8 portion of salt being put into 16~26 parts of water and is changed
It is even；25~40 parts of flour are put into dough mixing machine internal modulation, 1.5~2.4 parts of Calophyllum Inophyllum L sauce are poured into dough mixing machine in modulated process, so
Even salt water will be changed afterwards and pour into dough mixing machine, dough preparing is uniform；
Step 2, make skin graft: the epidermal wound for the dough for by hand modulating step 1 is by conjunction；
Step 3, awake face: the dough after step 2 skin-grafting is put into container, inner cover plastics sheet, outer cover cotton sheet；
Step 4, open a rubbing: the dough behind face that step 3 is waken up is cut into the noodles that diameter is 5 centimetres, rubs with the hands to every noodles
Item to noodle diameter reaches 4 centimetres, sprinkles face on noodles during rubbing and flutters；
Step 5, wire rod: the diameter that step 4 is obtained is that 4 centimetres of noodles continue to crumple into the noodles that diameter is 3 centimetres；It will be straight
Diameter is that 3 centimetres of noodles are sequentially orderly wound around and are placed in washbasin, and the face of spreading all uniformly is flutterred on every level item and is flutterred；
Step 6, upper rod；
Step 7, small open is opened greatly: by step 6 treated vermicelli frame in staking out, stretching 80-100 by 40 centimeter lengths for vermicelli
Centimeter length；The small single diameter of vermicelli of opening reaches 3 millimeters；Small to open rear vermicelli and put in storage awake face, hang hanging is changed to doubling by single
Formula；Vermicelli by 40-50 centimetres of length awake face of doubling single side to single side length be 60 centimetres when appear；After appearing, vermicelli are stretched
Lodge is on outdoor 340 centimetres high of vermicelli frame after to 200 centimetres of doublings；Vermicelli are stretched downwards, are grown at liftoff 10 centimetres
The rod face of carrying out out is opened, finally respectively hangs the cement steamboat that weight is 1 kilogram at the both ends of lower rod；
Step 8, dry: sunning to vermicelli moisture content is lower than 4%；Obtain the hollow handcraft dried noodle of Calophyllum Inophyllum L type.
2. a kind of production method of hollow handcraft dried noodle of Calophyllum Inophyllum L type according to claim 1, which is characterized in that step 1
In further include craft and face；Dough mixing machine is modulated uniform dough to be placed on chopping board, artificial and face merges the sectional layer of dough；
Artificial and face include fist face pressure, facies palmaris by and finger tip stamp.
3. a kind of production method of hollow handcraft dried noodle of Calophyllum Inophyllum L type according to claim 1, which is characterized in that step 2
Specifically: the dough for modulating step 1 is placed on chopping board, by hand in cuboid shape by dough pressing, by face while pressing
Group's epidermal wound is by conjunction.
4. a kind of production method of hollow handcraft dried noodle of Calophyllum Inophyllum L type according to claim 1, which is characterized in that step 6
Specifically: by step 5 treated soft noodles submission fork space disc around mode be placed on that distance interval is 20 centimetres two
On waddy；With the hands while coiling noodles during upper rod to stranding noodles；Single noodles quantity on the one every rod in frame face
Difference is less than or equal to 5%.
5. a kind of production method of hollow handcraft dried noodle of Calophyllum Inophyllum L type according to claim 1, which is characterized in that step 7
Small to open and the specific steps opened greatly include: by hand with rod is opened in the inside of vermicelli, the inner wall along vermicelli is exerted oneself, by vermicelli to extending out
?.
6. a kind of production method of hollow handcraft dried noodle of Calophyllum Inophyllum L type according to claim 1, which is characterized in that step 8
Specifically: when vermicelli moisture content is lower than 4%, vermicelli are unloaded from vermicelli frame, obtains the hollow handcraft dried noodle of Calophyllum Inophyllum L type；Once unload
Face is once to unload 5 rod vermicelli from frame.
7. a kind of production method of hollow handcraft dried noodle of Calophyllum Inophyllum L type according to any one of claim 1 to 6, feature
It is, further includes step 9, section wrapping: the vermicelli that step 8 is unloaded is cut off, and obtain the hollow hand of Calophyllum Inophyllum L type of default specification
Work vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810929897.4A CN109221931A (en) | 2018-08-15 | 2018-08-15 | A kind of production method of the hollow handcraft dried noodle of Calophyllum Inophyllum L type |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810929897.4A CN109221931A (en) | 2018-08-15 | 2018-08-15 | A kind of production method of the hollow handcraft dried noodle of Calophyllum Inophyllum L type |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221931A true CN109221931A (en) | 2019-01-18 |
Family
ID=65069973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810929897.4A Pending CN109221931A (en) | 2018-08-15 | 2018-08-15 | A kind of production method of the hollow handcraft dried noodle of Calophyllum Inophyllum L type |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109221931A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564364A (en) * | 2013-10-30 | 2014-02-12 | 陕西科技大学 | Preparation method of malus micromalus makino powder |
| CN106666397A (en) * | 2016-12-16 | 2017-05-17 | 吴堡县田园食品有限公司 | Preparation method of tomato manual macaroni |
| CN106690045A (en) * | 2016-12-16 | 2017-05-24 | 吴堡县田园食品有限公司 | Making method of handmade coarse cereal vermicelli |
-
2018
- 2018-08-15 CN CN201810929897.4A patent/CN109221931A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564364A (en) * | 2013-10-30 | 2014-02-12 | 陕西科技大学 | Preparation method of malus micromalus makino powder |
| CN106666397A (en) * | 2016-12-16 | 2017-05-17 | 吴堡县田园食品有限公司 | Preparation method of tomato manual macaroni |
| CN106690045A (en) * | 2016-12-16 | 2017-05-24 | 吴堡县田园食品有限公司 | Making method of handmade coarse cereal vermicelli |
Non-Patent Citations (1)
| Title |
|---|
| 张吉科等: "《山西省"两区"开发农业产业化科技指南》", 山西经济出版社, pages: 130 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101507534B1 (en) | Rice noodle and process for the prepararion thereof | |
| CN102972718A (en) | Deep processing method of alum-free sweet potato vermicelli or purple sweet potato vermicelli | |
| CN104996532B (en) | A kind of mulberries biscuits and its preparation process | |
| CN101416699B (en) | Dry-type three-segment mature method rice-flour production technique | |
| CN102919781A (en) | Production process of hot pickled mustard tubers and hot pickled mustard tuber | |
| CN104489498A (en) | Preparation method of nutritional health wolfberry noodles | |
| CN104397592B (en) | Without seitan soon ripe buckwheat flour and preparation method thereof and formula | |
| CN103222577A (en) | Method for producing high-protein instant rice noodles by using crushed rice | |
| CN105053830A (en) | Composite purple sweet potato noodle and making method thereof | |
| CN109567006A (en) | A kind of no seitan fermented grain type Flour product and preparation method thereof | |
| CN1077776C (en) | Method for preparing instant shahe pasta | |
| CN103798316A (en) | Fried dumpling flour, preparing method thereof, fried dumpling and preparing method thereof | |
| CN109511866A (en) | One kind is bloomed fermented rice cake and preparation method thereof | |
| CN108936289A (en) | Facilitate upper thread and preparation method thereof | |
| CN109221931A (en) | A kind of production method of the hollow handcraft dried noodle of Calophyllum Inophyllum L type | |
| CN108936291A (en) | A kind of production method of the hollow handcraft dried noodle of egg type | |
| CN104171804A (en) | Sweet potato vermicelli processing method and processing unit thereof | |
| CN109156731A (en) | A kind of production method of the hollow handcraft dried noodle of milk type | |
| CN106035483A (en) | Tartary buckwheat pumpkin biscuits and making method thereof | |
| CN108651842A (en) | A kind of fluffy increasing muscle nutrition lasagne of alkali and preparation method thereof | |
| TWI574635B (en) | Composition for preparation of noodles and noodles | |
| CN109090470A (en) | A kind of production method of the hollow handcraft dried noodle of dietary fiber type | |
| CN105795343A (en) | Production method of paper-thin rice crusts | |
| CN109259058A (en) | A kind of production method of the hollow handcraft dried noodle of red jujube type | |
| CN103976261A (en) | Large-scale production and preparation method for Lanzhou stretched noodles |
Legal Events
| 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 |