CN111296746A - Making method of cold noodle gluten - Google Patents

Making method of cold noodle gluten Download PDF

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Publication number
CN111296746A
CN111296746A CN201911176331.XA CN201911176331A CN111296746A CN 111296746 A CN111296746 A CN 111296746A CN 201911176331 A CN201911176331 A CN 201911176331A CN 111296746 A CN111296746 A CN 111296746A
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parts
cold
gluten
dough
water
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郝永权
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INNER MONGOLIA XIBEI CATERING GROUP Co.,Ltd.
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Shanghai Aiyite Catering Co ltd
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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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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

Abstract

The invention discloses a method for making cold noodle gluten, which belongs to the technical field of food processing and has the technical key points that the method comprises the following operation steps: material selection and batching: according to the parts by weight, the flour is 500-600 parts, the warm water is 250-300 parts, the salt is 3-15 parts, the yeast is 0.5-1.5 parts, the flavoring agent is 15-50 parts, and the auxiliary material is 20-30 parts; making dough: adding warm water and salt into flour according to a ratio, and rolling and kneading to obtain dough; then covering a preservative film and a wet cloth for proofing for 30-50 minutes; then continuing to roll and knead the dough for 5-10 minutes, adding the dough into cold water, rolling and washing the dough after the water level of the cold water is over the dough, changing water and continuing to roll and wash the dough for 15-20 minutes; repeating for 3-5 times; preparing cold noodles and gluten; adding cold noodles and noodles into a sealed packaging box, and simultaneously filling carbon dioxide composite gas for sealing; refrigerating at-18-0 ℃ for 10-20 hours; opening the packaging box, adding the sauce and the auxiliary materials, and mixing uniformly. The invention can not only improve the low-temperature storage time of the cold noodle, but also ensure less loss of nutrient components in the cold noodle and better taste of the cold noodle gluten.

Description

Making method of cold noodle gluten
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for making cold noodle gluten.
Background
Liangpi is originated from food in the Shanxi Guanzhong region and is a general name for rolled dough, flour, rice and brewed dough. Is popular in northern areas of China. The cold noodles can keep warm when people eat the noodles in winter, can relieve summer heat when people eat the noodles in summer, can relieve fatigue when people eat the noodles in spring, and can remove dampness when people eat the noodles in autumn, and the cold noodles are natural green pollution-free food which is suitable for four seasons and rare.
At present, the existing cold noodles are prepared within 5 hours in advance, and then the sauce and the auxiliary materials are added into the cold noodles and then are uniformly mixed for eating, and the nutritional value of the cold noodles is not influenced. If the time is more than 5 hours, the loss of the nutritional ingredients such as protein, cellulose, vitamins and the like contained in the cold noodles is serious, and the eating taste and the intake of the nutritional value in the normal diet of each person are greatly influenced.
However, the quantity of the cold noodles manually made only 5 hours ahead of time is limited, the quantity of the cold noodles sold basically is not sufficient every day, the labor cost is increased, and if the cold noodles are continuously made, the cost of selling and making the cold noodles is too high, and the net income is greatly reduced, so that a new technical scheme is required to be provided, the low-temperature storage time of the cold noodles can be prolonged, and the technical problem that the loss of the nutritional ingredients in the cold noodles is less can be solved.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the preparation method of the cold noodle gluten, which can improve the low-temperature storage time of the cold noodle, ensure less loss of nutritional ingredients in the cold noodle and obtain good taste of the cold noodle gluten.
In order to achieve the purpose, the invention provides the following technical scheme: a method for making cold noodle gluten comprises the following operation steps:
step one, material selection and batching: according to the parts by weight, the flour is 500-600 parts, the warm water is 250-300 parts, the salt is 3-15 parts, the yeast is 0.5-1.5 parts, the flavoring agent is 15-50 parts, and the auxiliary material is 20-30 parts;
step two, dough preparation: adding warm water and salt into flour according to a ratio, and rolling and kneading to obtain dough;
covering a preservative film and wet cloth for proofing for 30-50 minutes; then continuing to roll and knead the dough for 5-10 minutes, adding the dough into cold water, rolling and washing the dough after the water level of the cold water is over the dough, changing water to continue rolling and washing the dough, and rolling and washing the dough for 15-20 minutes each time; repeating the above operation for 3-5 times;
step four, making cold noodles and gluten;
adding the cold noodles and the dough ribs into a sealed packaging box, and filling carbon dioxide composite gas for sealing; refrigerating at the temperature of-18-0 ℃ for 10-20 hours;
and step six, opening the packaging box, adding the sauce and the auxiliary materials, and uniformly mixing.
Further, the flour is selected from strong flour.
Further, refrigerating at the temperature of-5-10 ℃ for 8-12 hours;
through adopting above-mentioned technical scheme, the operation flow according to the sheet jelly gluten is strictly makeed, at first the flour via roll rub, obtain the raw and other materials of gluten and sheet jelly respectively after rubbing step, after obtaining sheet jelly and gluten according to technology preparation, with sealed package and put into cold storage in carry out cold-stored processing, a period of time is ready in advance this moment, then when the customer needs the hall to eat, can take out the sheet jelly and the gluten after the cold-stored and then can eat after adding sauce and auxiliary material, perhaps can pack refrigerated sheet jelly and gluten and sauce and batching respectively can when the customer needs to purchase. Therefore, the operation is fast in the later period, the obtained cold noodle gluten is good in taste, and the loss of nutrition is less.
Further, in the fourth step, the preparation of the cold noodles specifically comprises the following operation steps: removing the clean water on the surface of the flour water in the third step, and uniformly stirring; then taking 10-20 g of flour water, steaming and boiling for 2-3 minutes at the temperature of 90-100 ℃ by using heat-insulating water, taking out, cooling to obtain cold noodles, and cutting into strips for later use.
Further, in the fourth step, removing the clean water on the surface of the flour water in the third step, and uniformly stirring; and then taking 5-10 g of flour water, steaming and boiling the flour water for 1.5-2.5 minutes at the temperature of 90-100 ℃, adding the pigskin jelly and 5-10 g of flour water into a pot, turning the cold noodles, steaming and boiling the cold noodles for 2-3 minutes in the heat-insulating water, taking out the cold noodles, cooling the cold noodles to obtain the cold noodles, and cutting the cold noodles for later use.
By adopting the technical scheme, the pigskin jelly is added into the cold skin, the pigskin jelly is heated and melted at the temperature of 90-100 ℃ to become broth, then the cold skin is turned over and boiled for 2-3 minutes in heat insulation water and is uniformly mixed with the rest 5-10 grams of flour water, and then the cold skin is cooled, at the moment, the pigskin jelly flavor is mixed into the cold skin, and the pigskin jelly contains protein, fat and dermatan sulfate B, so that the pigskin jelly has the effects of softening blood vessels, resisting the coagulation of the pigskin jelly, promoting the hematopoietic function and healing of skin injury and health care and beauty care.
Further, in the fourth step, the gluten is produced by the following steps: firstly, washing dough rolled and kneaded in the third step for 2-3 times by clear water, and then adding yeast according to the proportion to knead the dough evenly; covering with preservative film, standing for 20-40 min, steaming at 100-110 deg.C for 15-20 min, taking out, cooling to obtain gluten, and cutting into blocks.
Further, in the fourth step, firstly, the dough kneaded and washed in the third step is washed for 2-3 times by clear water, and then yeast and sesame are added according to the proportion and are kneaded uniformly; covering with preservative film, standing for 20-40 min, steaming at 100-110 deg.C for 15-20 min, taking out, cooling to obtain gluten, and cutting into blocks.
By adopting the technical scheme, the yeast is added into the dough without the starch for leavening, the leavening effect of gluten can be improved during cooking, simultaneously, the added sesame can not only increase the flavor, but also contain a large amount of fat and protein, wherein the sesame mainly contains glyceride of oleic acid, linoleic acid, palmitic acid, arachidic acid and the like, and also contains sterol, sesamin, sesamol, folic acid, nicotinic acid, cane sugar, lecithin, protein, dietary fiber, saccharides, vitamin a, vitamin B1, B2, nicotinic acid, vitamin E, lecithin, calcium, iron, magnesium and other nutrient components, and is rich in nutrition.
Further, the flavoring agent comprises, by weight, 3-15 parts of table vinegar, 1-10 parts of chilli oil, 1-3 parts of sesame oil, 3-13 parts of fresh soy sauce, 1-3 parts of sugar, 1-3 parts of salt, 1-3 parts of mashed garlic and 1-3 parts of chicken essence.
Further, the flavoring agent comprises, by weight, 5 parts of table vinegar, 3 parts of chili oil, 1 part of sesame oil, 5 parts of fresh soy sauce, 1 part of sugar, 1 part of salt, 1 part of mashed garlic and 2 parts of chicken essence.
Furthermore, the auxiliary materials are selected from one or more of peanuts, cucumber shreds, carrot shreds, bean sprouts, caraway and onion sections.
By adopting the technical scheme, the added vinegar, the chilli oil, the sesame oil, the fresh soy sauce, the sugar, the salt and the mashed garlic, the chicken essence, the peanuts, the cucumber shreds, the carrot shreds, the bean sprouts, the caraway and the onion sections improve the rich mouthfeel of the cold noodle, and complement the poor mouthfeel or the nutritive value after the cold noodle gluten is prepared in advance and is refrigerated.
Further, in the fifth step, the main components of the carbon dioxide composite gas filled in the fifth step are 40-60% of nitrogen and 60-40% of carbon dioxide in parts by volume and weight.
Through adopting above-mentioned technical scheme, add above-mentioned carbon dioxide composite gas, can improve the concentration of carbon dioxide and nitrogen gas in the sealing box, reduce the concentration of oxygen simultaneously, it is showing to restrain the mould effect, plays good fresh-keeping effect.
Furthermore, in the second step, 3-5 parts of chitosan and 3-8 parts of chitin are also added into the flour.
By adopting the technical scheme, the addition of the chitosan and the chitin can improve the disease-resistant immunity and improve the microbial environment in intestinal tracts, and the chitin has a certain food fresh-keeping effect.
In conclusion, the invention has the following beneficial effects:
1. the invention can not only improve the low-temperature storage time of the cold noodle, but also ensure less loss of the nutrient components in the cold noodle, and the obtained cold noodle gluten has good taste;
2. optimized, add the yeast to the dough after getting rid of starch and leaven the face, can improve the effect of leavening of gluten when cooking, the sesame of adding simultaneously not only can the flavouring, and the sesame contains a large amount of fat and protein moreover, and is nutritious.
Drawings
Fig. 1 is a process flow chart of embodiment 1 in a method for making cold noodle gluten.
Detailed Description
The present invention will be described in further detail with reference to examples.
First, an embodiment
Example 1: a method for making cold noodle gluten is shown in figure 1, and comprises the following operation steps:
step one, material selection and batching: according to the weight parts, the flour is 500 parts, the warm water is 250 parts, the salt is 3 parts, the yeast is 0.5-part, the flavoring agent is 15 parts, and the auxiliary material is 20 parts, wherein the flour is selected from strong flour.
Step two, dough preparation: adding warm water (water temperature is 30 ℃) and salt into flour according to the proportion, and rolling and kneading the mixture for 20 minutes by a flour-mixing machine (HY-75 model, Shitaihui mechanical manufacturing factory) to obtain dough.
Covering a preservative film and wet cloth for proofing for 30 minutes; then, continuously rolling and kneading the dough for 5 minutes, adding the dough into cold water (the water temperature is 10 ℃), rolling and washing the dough after the water level of the cold water is over the dough, changing water to continuously roll and wash the dough, and rolling and washing for 15 minutes each time; the above operation was repeated 3 times.
Step four, preparing the cold noodles and the gluten, wherein the preparation of the cold noodles specifically comprises the following operation steps: removing the clean water on the surface of the flour water in the third step, and uniformly stirring; then 10 g of flour water is taken, and is boiled for 2 minutes in heat-insulating water at the temperature of 90 ℃, and then is taken out and cooled to obtain cold noodles, and the cold noodles are cut for standby.
The preparation of the gluten specifically comprises the following operation steps: firstly, washing dough rolled and kneaded in the third step for 2 times by clear water, and then adding yeast according to the proportion to knead uniformly; and then covering a preservative film, standing and leavening for 20 minutes, steaming for 15 minutes at the temperature of 100 ℃, taking out and cooling to obtain gluten, and cutting into blocks for later use.
Adding the cold noodles and the dough ribs into a sealed packaging box, and filling carbon dioxide composite gas for sealing; refrigerated at-18 ℃ for 20 hours. Wherein the carbon dioxide composite gas consists of 40% of nitrogen and 60% of carbon dioxide in parts by volume and weight.
And step six, opening the packaging box, adding the sauce and the auxiliary materials, and uniformly mixing. The flavoring agent comprises, by weight, 3 parts of table vinegar, 1 part of chilli oil, 1 part of sesame oil, 5 parts of fresh soy sauce, 1 part of sugar, 1 part of salt, 1 part of mashed garlic and 2 parts of chicken essence; the auxiliary materials are selected from 3 parts of peanuts, 5 parts of carrot strips, 8 parts of cucumber strips and 4 parts of onion sections.
Example 2: a method for making cold noodle gluten comprises the following operation steps:
step one, material selection and batching: the seasoning comprises, by weight, 550 parts of flour, 280 parts of warm water, 5 parts of salt, 1 part of yeast, 20 parts of a seasoning and 25 parts of auxiliary materials, wherein the flour is selected from high gluten flour.
Step two, dough preparation: adding warm water (water temperature is 30 ℃) and salt into flour according to the proportion, and rolling and kneading the mixture for 15 minutes by a flour-mixing machine (HY-75 model, Shitaihui mechanical manufacturing factory) to obtain dough.
Covering a preservative film and wet cloth for proofing for 40 minutes; then, continuously rolling and kneading the dough for 8 minutes, adding the dough into cold water (the water temperature is 12 ℃), rolling and washing the dough after the water level of the cold water is over the dough, changing water to continuously roll and wash the dough, and rolling and washing for 18 minutes each time; the above operation was repeated 4 times.
Step four, preparing the cold noodles and the gluten, wherein the preparation of the cold noodles specifically comprises the following operation steps: removing the clean water on the surface of the flour water in the third step, and uniformly stirring; then taking 15 g of flour water, steaming and boiling for 2.5 minutes at the temperature of 95 ℃ in heat-insulating water, taking out and cooling to obtain the cold noodles, and cutting the cold noodles for later use.
The preparation of the gluten specifically comprises the following operation steps: firstly, washing dough rolled and kneaded in the third step for 2 times by clear water, and then adding yeast according to the proportion to knead uniformly; and then covering a preservative film, standing and leavening for 30 minutes, steaming for 18 minutes at the temperature of 105 ℃, taking out and cooling to obtain gluten, and cutting into blocks for later use.
Adding the cold noodles and the dough ribs into a sealed packaging box, and filling carbon dioxide composite gas for sealing; refrigerated at-10 ℃ for 15 hours. Wherein the carbon dioxide composite gas consists of 45% of nitrogen and 55% of carbon dioxide in parts by volume and weight.
And step six, opening the packaging box, adding the sauce and the auxiliary materials, and uniformly mixing. The flavoring agent comprises, by weight, 5 parts of table vinegar, 2 parts of chilli oil, 2 parts of sesame oil, 3 parts of fresh soy sauce, 1 part of sugar, 2 parts of salt, 3 parts of mashed garlic and 2 parts of chicken essence; the auxiliary materials are selected from 3 parts of peanuts, 3 parts of carrot strips, 5 parts of bean sprouts, 5 parts of caraway, 5 parts of cucumber strips and 4 parts of onion sections.
Example 3: a method for making cold noodle gluten comprises the following operation steps:
step one, material selection and batching: according to parts by weight, 600 parts of flour, 300 parts of warm water, 8 parts of salt, 1.5 parts of yeast, 50 parts of flavoring agent and 30 parts of auxiliary materials, wherein the flour is selected from strong flour.
Step two, dough preparation: adding warm water (water temperature is 30 ℃) and salt into flour according to the proportion, and rolling and kneading the mixture for 30 minutes by a flour-mixing machine (HY-75 model, Shitaihui mechanical manufacturing factory) to obtain dough.
Covering a preservative film and wet cloth for proofing for 30-50 minutes; then continuing to roll and knead the dough for 5-10 minutes, adding the dough into cold water (the water temperature is 5 ℃), rolling and washing the dough after the water level of the cold water is over the dough, changing water and continuing to roll and wash the dough, and rolling and washing for 15-20 minutes each time; repeating the above operation 3-5 times.
Step four, preparing the cold noodles and the gluten, wherein the preparation of the cold noodles specifically comprises the following operation steps: removing the clean water on the surface of the flour water in the third step, and uniformly stirring; then taking 20 g of flour water, steaming and boiling for 3 minutes at the temperature of 100 ℃ in heat-insulating water, taking out and cooling to obtain cold noodles, and cutting the cold noodles for later use.
The preparation of the gluten specifically comprises the following operation steps: firstly, washing dough rolled and kneaded in the third step for 3 times by using clear water, and then adding yeast according to a ratio to knead uniformly; and then covering a preservative film, standing and leavening for 40 minutes, steaming for 20 minutes at the temperature of 110 ℃, taking out and cooling to obtain gluten, and cutting into blocks for later use.
Adding the cold noodles and the dough ribs into a sealed packaging box, and filling carbon dioxide composite gas for sealing; refrigerated at a temperature of 0 ℃ for 10 hours. Wherein the carbon dioxide composite gas consists of 60% of nitrogen and 40% of carbon dioxide in parts by volume and weight.
And step six, opening the packaging box, adding the sauce and the auxiliary materials, and uniformly mixing. The flavoring agent comprises 15 parts by weight of table vinegar, 10 parts by weight of chilli oil, 3 parts by weight of sesame oil, 13 parts by weight of fresh soy sauce, 3 parts by weight of sugar, 3 parts by weight of salt, 3 parts by weight of mashed garlic and 3 parts by weight of chicken essence; the auxiliary materials are selected from 3 parts of peanuts, 8 parts of carrot strips, 8 parts of bean sprouts, 5 parts of caraway, 2 parts of cucumber strips and 4 parts of onion sections.
Example 4: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: refrigerated at-18 ℃ for 8 hours.
Example 5: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: refrigerated at-18 ℃ for 12 hours.
Example 6: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: refrigerated at-18 ℃ for 10 hours.
Example 7: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the fourth step, removing the clean water on the surface of the flour water in the third step, and uniformly stirring; then 5 g of flour water is taken, and is steamed and boiled in heat-insulating water for 1.5 minutes at the temperature of 90 ℃, then the pigskin jelly and 5 g of flour water are added into a pot, the cold noodles are turned over and steamed in heat-insulating water for 2 minutes, and the cold noodles are taken out and cooled to obtain the cold noodles and are cut into strips for standby.
Example 8: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the fourth step, removing the clean water on the surface of the flour water in the third step, and uniformly stirring; then 8 g of flour water is taken, and is steamed and boiled in heat-insulating water for 2 minutes at the temperature of 95 ℃, then pigskin jelly and 8 g of flour water are added into a pot, the cold noodles are turned over and steamed and boiled in heat-insulating water for 2.5 minutes, and then the cold noodles are taken out and cooled to obtain the cold noodles, and the cold noodles are cut for standby.
Example 9: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the fourth step, removing the clean water on the surface of the flour water in the third step, and uniformly stirring; then 10 g of flour water is taken, and is steamed and boiled for 2.5 minutes in heat-insulating water at the temperature of 100 ℃, then the pigskin jelly and 10 g of flour water are added into a pot, the cold noodles are turned over and are steamed and boiled for 3 minutes in heat-insulating water, and the cold noodles are obtained after being taken out and cooled, and are cut into strips for standby.
Example 10: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the fourth step, the preparation of gluten specifically comprises the following operation steps: firstly, washing dough rolled and kneaded in the third step for 2 times by clear water, and then adding yeast according to the proportion to knead uniformly; and then covering a preservative film, standing and leavening for 20 minutes, steaming for 15 minutes at the temperature of 100 ℃, taking out and cooling to obtain gluten, and cutting into blocks for later use.
Example 11: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the fourth step, the preparation of gluten specifically comprises the following operation steps: firstly, washing dough rolled and kneaded in the third step for 3 times by using clear water, and then adding yeast according to a ratio to knead uniformly; and then covering a preservative film, standing and leavening for 30 minutes, steaming for 18 minutes at the temperature of 108 ℃, taking out and cooling to obtain gluten, and cutting into blocks for later use.
Example 12: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the fourth step, the preparation of gluten specifically comprises the following operation steps: firstly, washing dough rolled and kneaded in the third step for 2 times by clear water, and then adding yeast according to the proportion to knead uniformly; and then covering a preservative film, standing and leavening for 40 minutes, steaming for 20 minutes at the temperature of 110 ℃, taking out and cooling to obtain gluten, and cutting into blocks for later use.
Example 13: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the auxiliary material is selected from green pepper shreds.
Example 14: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the auxiliary material is shredded kelp.
Example 15: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the auxiliary material is selected from cucumber shreds.
Example 16: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the auxiliary material is carrot shreds.
Example 17: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the auxiliary material is selected from bean sprout.
Example 18: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the auxiliary material is selected from peanut kernels.
Example 19: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the adjuvant is selected from herba Coriandri.
Example 20: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the auxiliary materials are selected from scallion segments.
Example 21: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the auxiliary materials are selected from bean sprouts and scallion sections.
Example 22: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the second step, 3 parts of chitosan and 3 parts of chitin are also added into the flour.
Example 23: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the second step, 4 parts of chitosan and 5 parts of chitin are also added into the flour.
Example 24: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the second step, 5 parts of chitosan and 8 parts of chitin are also added into the flour.
Example 25: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the fifth step, the carbon dioxide composite gas is composed of 30% of nitrogen and 70% of carbon dioxide by volume weight.
Example 26: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the fifth step, the carbon dioxide composite gas consists of 70% of nitrogen and 30% of carbon dioxide in parts by volume and weight.
Second, comparative example
Comparative example 1: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: refrigerated at a temperature of 10 ℃ for 5 hours.
Comparative example 2: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: refrigerated at a temperature of 10 ℃ for 8 hours.
Comparative example 3: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: refrigerated at a temperature of 10 ℃ for 20 hours.
Comparative example 4: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: refrigerated at a temperature of 5 ℃ for 5 hours.
Comparative example 5: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: refrigerated at a temperature of 5 ℃ for 10 hours.
Comparative example 6: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the composite carbon dioxide gas is filled with carbon dioxide with the volume fraction of 100%.
Comparative example 7: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: the composite carbon dioxide gas is filled with nitrogen with the volume fraction of 100%.
Comparative example 8: the difference between the preparation method of the cold noodle gluten and the embodiment 1 is that: in the second step, 2 parts of chitosan and 1 part of chitin are also added into the flour.
Thirdly, testing data: sensory evaluation
Test subjects: the cold noodle gluten obtained in examples 1 to 26 were the test samples 1 to 26, and the control samples 1 to 8 were the control samples 1 to 8.
The test method comprises the following steps: 30 of a team of random experts. The color, mouthfeel and chewiness of the cold noodle gluten were then scored as shown in table 1, the maximum 1 value and the minimum 1 value of each group were discarded, and the remaining average values were recorded in table 2.
And (3) test results: as shown in tables 1 and 2, the sensory evaluation scores of examples 1 to 26 and the control sample 8 were all 95 or more, and the color and luster were transparent and glossy, chewy, and tasty and refreshing, and were consistently evaluated by experts. Meanwhile, when the refrigeration temperature is below 10 ℃, the longer the refrigeration time is, the worse the sensory evaluation score is, i.e. the color, the taste and the chewing quality are correspondingly poor. Similarly, in the control samples 4-5, the longer the refrigeration time at 5 ℃, the worse the sensory evaluation score, i.e., the color, taste, and chewiness, are. In addition, comparative samples 6-7 were inferior in color, mouthfeel, and chewiness to test sample 1, while comparative sample 6 was inferior in color, mouthfeel, and chewiness to control sample 7. From this, it is understood that the contents of the respective components in the carbon dioxide composite gas are different, and the obtained storage time is different. Meanwhile, the cold noodle gluten prepared by storing the flour in 40-60% of nitrogen and 60-40% of carbon dioxide has better taste. And the cold noodle gluten is stored under the carbon dioxide composite gas consisting of 60% of nitrogen and 40% of carbon dioxide, and the color, the taste and the chewing of the prepared cold noodle gluten are better.
TABLE 1 test standards
Figure BDA0002290048570000091
TABLE 2 results of scoring for test samples 1-26 and control samples 1-8
Test object Detecting a score/minute Test object Detecting a score/minute
Test sample 1 95 Test sample 18 94
Test sample 2 96 Test sample 19 96
Test sample 3 98 Test sample 20 98
Test sample 4 95 Test sample 21 96
Test sample 5 97 Test sample 22 96
Test sample 6 96 Test sample 23 95
Test sample 7 98 Test sample 24 98
Test sample 8 95 Test sample 25 95
Test sample 9 95 Test sample 26 97
Test sample 10 97 Control sample 1 85
Test sample 11 98 Control sample 2 65
Test sample 12 98 Control sample 3 42
Test sample 13 96 Control sample 4 51
Test sample 14 96 Control sample 5 38
Test sample 15 98 Control sample 6 62
Test sample 16 96 Control sample 7 68
Test sample 17 98 Control sample 8 98
And (2) test II: nutrient loss detection
Test subjects: the cold noodle gluten obtained in examples 1 to 26 were the test samples 1 to 26, and the control samples 1 to 8 were the control samples 1 to 8.
The test method comprises the following steps:
according to GB 5009.5-2010 determination of proteins in national food Standard for food safety;
according to the national standard for determining dietary fiber in GB 5009.88-2008;
according to the determination method of vitamin A, D, E in GB 5009.82-2016 food safety national standard food;
according to the method for measuring calcium in GB-5009.92-2016 food safety national standard food.
And (3) test results: as shown in Table 3, the comparison of the test samples 1-6 and the control samples 1-5 shows that the loss of the protein, dietary fiber, vitamin A and calcium content in the control samples 1-6 is significantly less than that in the control samples 1-5. Meanwhile, as can be seen from the test data of the test sample 1 and the test samples 4-6, when the storage temperature is the same and is-18 ℃, the loss of the contents of protein, dietary fiber, vitamin a and calcium is kept at a relatively stable value and the change range is not large when the storage time is gradually prolonged.
Compared with the test sample 1, the loss of the contents of protein, dietary fiber, vitamin A and calcium in the test samples 22 to 24 is obviously less than that of the test sample 1, and the loss in the test sample 23 is the smallest in the test samples 22 to 24, the reference sample 8 and the middle loss ratio, so that the obvious synergistic effect is realized under the condition of adding 4 parts of chitosan and 5 parts of chitosan. Meanwhile, the data of the sample 24 and the control sample 8 show that the chitosan is not added more and is not added less and more, so that the effect of resisting nutrient loss is better when the content of the added chitosan is 3-5 parts and the content of the chitosan is 3-8 parts, and the best effect is achieved when the chitosan is 4 parts and 5 parts.
TABLE 3 results of nutrient loss measurements for test samples 1-26 and control samples 1-8
Figure BDA0002290048570000101
Figure BDA0002290048570000111
The specific embodiments are only for explaining the present invention, and the present invention is not limited thereto, and those skilled in the art can make modifications without inventive contribution to the present embodiments as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims (10)

1. A method for making cold noodle gluten is characterized by comprising the following operation steps:
step one, material selection and batching: according to the parts by weight, the flour is 500-600 parts, the warm water is 250-300 parts, the salt is 3-15 parts, the yeast is 0.5-1.5 parts, the flavoring agent is 15-50 parts, and the auxiliary material is 20-30 parts;
step two, dough preparation: adding warm water and salt into flour according to a ratio, and rolling and kneading to obtain dough;
covering a preservative film and wet cloth for proofing for 30-50 minutes; then continuing to roll and knead the dough for 5-10 minutes, adding the dough into cold water, rolling and washing the dough after the water level of the cold water is over the dough, changing water to continue rolling and washing the dough, and rolling and washing the dough for 15-20 minutes each time; repeating the above operation for 3-5 times;
step four, making cold noodles and gluten;
adding the cold noodles and the dough ribs into a sealed packaging box, and filling carbon dioxide composite gas for sealing; refrigerating at the temperature of-18-0 ℃ for 10-20 hours;
and step six, opening the packaging box, adding the sauce and the auxiliary materials, and uniformly mixing.
2. The method for preparing cold noodle gluten according to claim 1, wherein in the fourth step, the preparation of cold noodle specifically comprises the following operation steps: removing the clean water on the surface of the flour water in the third step, and uniformly stirring; then taking 10-20 g of flour water, steaming and boiling for 2-3 minutes at the temperature of 90-100 ℃ by using heat-insulating water, taking out, cooling to obtain cold noodles, and cutting into strips for later use.
3. The method for preparing cold noodle gluten according to claim 1, wherein in the fourth step, clear water on the surface of the flour water in the third step is removed, and the mixture is stirred uniformly; and then taking 5-10 g of flour water, steaming and boiling the flour water for 1.5-2.5 minutes at the temperature of 90-100 ℃, adding the pigskin jelly and 5-10 g of flour water into a pot, turning the cold noodles, steaming and boiling the cold noodles for 2-3 minutes in the heat-insulating water, taking out the cold noodles, cooling the cold noodles to obtain the cold noodles, and cutting the cold noodles for later use.
4. The method for preparing cold noodle gluten according to claim 1, wherein in the fourth step, the preparation of gluten specifically comprises the following operation steps: firstly, washing dough rolled and kneaded in the third step for 2-3 times by clear water, and then adding yeast according to the proportion to knead the dough evenly; covering with preservative film, standing for 20-40 min, steaming at 100-110 deg.C for 15-20 min, taking out, cooling to obtain gluten, and cutting into blocks.
5. The making method of cold noodle gluten according to claim 4, characterized in that the dough kneaded and washed in the second step is washed with clear water for 2-3 times, and then yeast and sesame are added according to the proportion and kneaded uniformly; covering with preservative film, standing for 20-40 min, steaming at 100-110 deg.C for 15-20 min, taking out, cooling to obtain gluten, and cutting into blocks.
6. The making method of cold noodle gluten according to claim 1, wherein the flavoring agent comprises 3-15 parts of vinegar, 1-10 parts of chilli oil, 1-3 parts of sesame oil, 3-13 parts of fresh soy sauce, 1-3 parts of sugar, 1-3 parts of salt, 1-3 parts of mashed garlic and 1-3 parts of chicken essence by weight.
7. The making method of cold noodle gluten as claimed in claim 1, wherein the flavoring agent comprises vinegar 5 parts, chili oil 3 parts, sesame oil 1 part, fresh soy sauce 5 parts, sugar 1 part, salt 1 part, mashed garlic 1 part, and chicken essence 2 parts by weight.
8. The making method of cold noodle gluten as claimed in claim 1, wherein in the third step, the auxiliary materials are selected from one or more of peanuts, cucumber shreds, carrot shreds, bean sprouts, caraway and onion sections.
9. The method for making cold noodle gluten according to claim 1, wherein in the fifth step, the carbon dioxide composite gas is filled with 40-60% nitrogen and 60-40% carbon dioxide according to volume weight parts.
10. The method for preparing cold noodle gluten according to claim 1, wherein in the second step, 3-5 parts of chitosan and 3-8 parts of chitin are further added into the flour.
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CN103392972A (en) * 2013-06-25 2013-11-20 安徽省枞阳县金腾食品有限公司 Cold noodle containing fish skin powder and its production method
CN104664233A (en) * 2015-02-16 2015-06-03 中国农业科学院农产品加工研究所 Potato cold noodle and processing method thereof
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