CN112205576A - Method for making cold noodles - Google Patents
Method for making cold noodles Download PDFInfo
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- CN112205576A CN112205576A CN202011076860.5A CN202011076860A CN112205576A CN 112205576 A CN112205576 A CN 112205576A CN 202011076860 A CN202011076860 A CN 202011076860A CN 112205576 A CN112205576 A CN 112205576A
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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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
Abstract
The invention relates to a method for making cold noodles, which comprises the following steps: washing the face, namely taking the flour to wash the face for multiple times, pouring the slurry obtained from each washing into a slurry sedimentation barrel until the slurry is clear, and leaving raw gluten blocks; fermenting, namely fermenting the slurry and the gluten for 4-8 hours; steaming, namely steaming the raw gluten blocks, and steaming the pulp water into cold noodles for multiple times; preparing hot pepper, namely boiling pure linseed oil to 185-200 ℃, pouring the boiled pure linseed oil into a hot pepper basin, stirring, and standing for 24-36 hours to obtain hot pepper with oil splashing; preparing the seasoning liquid, namely uniformly stirring white sugar, chicken essence, monosodium glutamate, salt, mustard, garlic liquid, ginger liquid, boiled water, vinegar and soy sauce to obtain the seasoning liquid; and (4) assembling the cold noodles, namely putting the cold noodles, the hot pepper spread with oil, the feed water, the gluten and the cucumber shreds into a tray, and uniformly stirring. The making method of the invention is more reasonable, the made cold noodle has excellent taste, is convenient to eat, has high nutritive value, has no pollution in the processing method, has less nutrition loss of products, and can meet the requirements of different markets.
Description
Technical Field
The application relates to the technical field of food making, in particular to a cold noodle making method.
Background
The cold noodle is simple in preparation method, economical and rich in nutrition, is suitable for eating all the year round, can keep warm when eaten in winter, can eliminate summer heat when eaten in summer, can relieve fatigue when eaten in spring, can remove dampness when eaten in autumn, and is really a rare natural green pollution-free food which is suitable for four seasons.
However, with the further development of the substance level of people, people have demanded food not only on the fruit belly, but also more people pursue healthy and balanced diet.
The traditional processing method for preparing the cold noodles is not sanitary, and the food and drink structure is single, so that the current concept of healthy food and drink of people is not suitable.
Disclosure of Invention
The application provides a cold noodle making method, which aims to overcome the defects in the prior art.
The technical scheme adopted by the application is as follows:
the application provides a cold noodle making method, which comprises the following steps:
washing the face, namely taking the flour to wash the face for multiple times, pouring the slurry obtained from each washing into a slurry sedimentation barrel until the slurry is clear, and leaving raw gluten blocks;
fermenting, namely fermenting the slurry and the gluten for 4-8 hours;
steaming, namely steaming the raw gluten blocks, and steaming the pulp water into cold noodles for multiple times;
preparing hot pepper, namely boiling pure linseed oil to 185-200 ℃, pouring the boiled pure linseed oil into a hot pepper basin, stirring, and standing for 24-36 hours to obtain hot pepper with oil splashing;
preparing the seasoning liquid, namely uniformly stirring white sugar, chicken essence, monosodium glutamate, salt, mustard, garlic liquid, ginger liquid, boiled water, vinegar and soy sauce to obtain the seasoning liquid;
and (4) assembling the cold noodles, namely putting the cold noodles, the hot pepper spread with oil, the feed water, the gluten and the cucumber shreds into a tray, and uniformly stirring.
Further, the step of washing the face also comprises the following steps of:
selecting flour, wherein the flour is strong flour, and the strong flour is aged for 6-12 months.
Further, get flour and wash one's face many times, empty the thick liquid that obtains every time washing one's face to the heavy thick liquid bucket in, until the thick liquid becomes clear, remain the gluten piece, still include:
pouring 5-15 jin of flour into a machine groove of a flour washer, taking 15-25 jin of water into the machine groove of the flour washer, starting the flour washer, rotating forward and backward for 1.5-2.5 minutes respectively, and pouring the primary slurry into a slurry settling barrel after stopping;
adding 5-15 jin of water again, pressing a second washing button, rotating for 2.5-3.5 minutes respectively, and pouring the second time of slurry into the slurry settling barrel after stopping;
adding 5-15 jin of water again, pressing a third washing button, rotating for 4.5-5.5 minutes respectively, and pouring the third washing water into the pulp settling barrel after stopping;
adding 5-15 jin of water again, pressing a third washing button, rotating for 9.5-10.5 minutes respectively, and pouring the fourth time of slurry into the slurry settling barrel until the slurry becomes clear and the lower tendons are left;
further, with thick liquid and dough muscle fermentation 4 ~ 8h, still include:
and (3) putting the slurry and the flour gluten into a refrigerated cabinet with the temperature of 0-5 ℃, and standing for 4-8 hours.
Further, the raw gluten block is steamed, still includes:
and (3) dividing the raw gluten blocks into blocks of 10 × 15cm, placing the blocks on a tray, and steaming by using a steaming box for 80-100 min.
Further, evaporate thick liquid for many times and make into the sheet jelly, still include:
taking the cold noodle turnbuckle, and brushing oil;
taking 450-550 g of slurry, and placing the slurry in a cold noodle turner;
and (3) placing the cold noodle turner filled with the starch solution on a shaping table of a cold noodle steaming machine, shaking left and right to enable the flour paste to be primarily solidified and shaped, pushing the flour paste into a steam box of the cold noodle steaming machine, and pushing out the flour paste after 2.5-3.5 min.
The sheet jelly is taken out from the sheet jelly turner, a layer of oil is brushed by a brush, and then the sheet jelly is slowly taken out from the turner and placed in a container for storage.
Further, boiling the pure linseed oil to 185-200 ℃, pouring the boiled pure linseed oil into a pepper basin, stirring, and standing for 24-36 hours to obtain the hot pepper with oil splashing, wherein the hot pepper with oil splashing also comprises the following steps:
putting 8-10 jin of goat horn chilli powder and 0.5-1.5 jin of beet chilli powder into a chilli basin, uniformly mixing, and standing for 20-40 min;
slowly pouring 18-22 jin of pure linseed oil into an electric control oil pot, firing at the oil temperature of 100 ℃, adding a first part of spice, frying for 10-20 min, adding a second part of spice into the electric control oil pot, frying for 1.5-2.5 h, wherein the first part of spice comprises 0.5-1.5 jin of onion, 0.3-0.7 jin of coriander and 0.5-1.5 jin of carrot, and the second part of spice is added with 150-250 g of pepper, 150-250 g of anise, 15-20 g of cardamom, 5-15 g of angelica dahurica, 5-15 g of nutmeg and 3-7 g of fragrant leaves;
taking out the first part of spice and the second part of spice, raising the temperature of oil to 185-200 ℃, pouring the oil with the temperature raised into a pepper basin, stirring for 3-7 min, pouring 140-160 g of spice powder into the pepper basin, continuously stirring for 8-15 min until the temperature in the pepper basin is reduced to below 80 ℃, and sealing the pepper basin by using a preservative film.
Further, the white sugar, the chicken essence, the monosodium glutamate, the salt, the mustard, the garlic water, the ginger water, the boiled water, the vinegar and the soy sauce are evenly stirred to obtain the seasoning liquid, and the seasoning liquid also comprises:
taking 1.5-2.5 g of white pond, 3.5-4.5 g of chicken essence, 2.5-3.5 g of monosodium glutamate, 1.5-2.5 g of salt, 2.5-3.5 g of mustard, 3.5-4.5 g of garlic water and 2.5-3.5 g of ginger water;
taking 150-250 g of cold boiled water, and melting the ingredients;
then 25-35 g of vinegar and 10-20 g of soy sauce are poured in.
Further, get cold skin, oil splash hot pepper, material water, gluten and cucumber silk and put into the dish, the stirring can, still include:
putting 350-450 g of cold noodles, 50-70 g of oil splashing peppers, 200-300 g of feed water, 20-40 g of gluten and 15-25 g of cucumber shreds into a tray, and uniformly stirring.
The technical scheme of the application has the following beneficial effects:
the making method of the cold noodle is simpler and more reasonable, the made cold noodle has excellent taste, rich nutrient elements such as vitamins, mineral substances, dietary fibers and the like, is convenient to eat, has high nutritional value, has no pollution in the processing method, less nutrient loss of the product, quick preparation method and attractive appearance, and can meet the requirements of different markets.
Detailed Description
The embodiments described in the following examples do not represent all embodiments consistent with the present application. But merely as exemplifications of systems and methods consistent with certain aspects of the application, as recited in the claims.
The application provides a cold noodle making method, which comprises the following steps:
selecting flour, wherein the flour is strong flour, and the strong flour is aged for 6-12 months.
Washing face, namely pouring 5-15 jin of flour into a machine groove of a face washing machine, taking 15-25 jin of water into the machine groove of the face washing machine, starting the face washing machine, rotating forward and backward for 1.5-2.5 minutes respectively, and pouring the primary slurry into a slurry settling barrel after stopping;
adding 5-15 jin of water again, pressing a second washing button, rotating for 2.5-3.5 minutes respectively, and pouring the second time of slurry into the slurry settling barrel after stopping;
adding 5-15 jin of water again, pressing a third washing button, rotating for 4.5-5.5 minutes respectively, and pouring the third washing water into the pulp settling barrel after stopping;
and adding 5-15 jin of water again, pressing a third washing button, rotating for 9.5-10.5 minutes respectively, and pouring the fourth time of slurry into the slurry settling barrel until the slurry becomes clear, and leaving the lower tendons.
Fermenting, namely putting the slurry and the dough gluten into a refrigerated cabinet with the temperature of 0-5 ℃, and standing for 4-8 hours.
Steaming, namely dividing the raw gluten blocks into 10 × 15cm blocks, placing the blocks on a tray, and steaming by using a steaming box for 80-100 min;
taking the cold noodle turnbuckle, and brushing oil;
taking 450-550 g of slurry, and placing the slurry in a cold noodle turner;
and (3) placing the cold noodle turner filled with the starch solution on a shaping table of a cold noodle steaming machine, shaking left and right to enable the flour paste to be primarily solidified and shaped, pushing the flour paste into a steam box of the cold noodle steaming machine, and pushing out the flour paste after 2.5-3.5 min.
The sheet jelly is taken out from the sheet jelly turner, a layer of oil is brushed by a brush, and then the sheet jelly is slowly taken out from the turner and placed in a container for storage.
Preparing hot pepper, namely putting 8-10 jin of cavel hot pepper powder and 0.5-1.5 jin of beet hot pepper powder into a hot pepper basin, uniformly mixing and stirring, and standing for 20-40 min;
slowly pouring 18-22 jin of pure linseed oil into an electric control oil pot, firing at the oil temperature of 100 ℃, adding a first part of spice, frying for 10-20 min, adding a second part of spice into the electric control oil pot, frying for 1.5-2.5 h, wherein the first part of spice comprises 0.5-1.5 jin of onion, 0.3-0.7 jin of coriander and 0.5-1.5 jin of carrot, and the second part of spice is added with 150-250 g of pepper, 150-250 g of anise, 15-20 g of cardamom, 5-15 g of angelica dahurica, 5-15 g of nutmeg and 3-7 g of fragrant leaves;
taking out the first part of spice and the second part of spice, raising the temperature of oil to 185-200 ℃, pouring the oil with the temperature raised into a pepper basin, stirring for 3-7 min, pouring 140-160 g of spice powder into the pepper basin, continuously stirring for 8-15 min until the temperature in the pepper basin is reduced to below 80 ℃, and sealing the pepper basin by using a preservative film.
Preparing the seasoning liquid, namely uniformly stirring white sugar, chicken essence, monosodium glutamate, salt, mustard, garlic liquid, ginger liquid, boiled water, vinegar and soy sauce to obtain the seasoning liquid, and further comprising the following steps:
taking 1.5-2.5 g of white pond, 3.5-4.5 g of chicken essence, 2.5-3.5 g of monosodium glutamate, 1.5-2.5 g of salt, 2.5-3.5 g of mustard, 3.5-4.5 g of garlic water and 2.5-3.5 g of ginger water;
taking 150-250 g of cold boiled water, and melting the ingredients;
then 25-35 g of vinegar and 10-20 g of soy sauce are poured in.
And (3) assembling the cold noodles, namely putting 350-450 g of cold noodles, 50-70 g of oil splashing hot peppers, 200-300 g of feed water, 20-40 g of gluten and 15-25 g of cucumber shreds into a tray, and uniformly stirring to obtain a finished cold noodle product.
Example one
The method for making the cold noodles in the embodiment comprises the following steps:
selecting flour, wherein the flour is strong flour, and the strong flour is aged for 6 months.
Washing face, namely pouring 10 jin of flour into a machine groove of a face washing machine, pouring 20 jin of water into the machine groove of the face washing machine, starting the face washing machine, rotating forward and backward for 2 minutes respectively, and pouring the first slurry into a slurry settling barrel after stopping;
adding 10 jin of water again, pressing a second washing button, rotating for 3 minutes respectively, and pouring the second time of slurry into the slurry settling barrel after stopping;
adding 10 jin of water again, pressing a third washing button, rotating for 5 minutes respectively, and pouring the third washing water into the slurry settling barrel after stopping;
adding 10 jin of water again, pressing down the third washing button, rotating for 10 minutes, pouring the fourth time of the slurry into the slurry settling barrel until the slurry becomes clear, and leaving the lower tendon.
Fermenting, namely putting the slurry and the flour gluten into a refrigerated cabinet with the temperature of 0-5 ℃, and standing for 4-8 h.
Steaming, namely dividing the raw gluten blocks into 10 × 15cm blocks, placing on a tray, and steaming for 90min by using a steam box;
taking the cold noodle turnbuckle, and brushing oil;
taking 500g of pulp, and placing the pulp in a cold noodle turner;
placing the sheet jelly turner with the slurry on a setting table of a sheet jelly steaming machine, shaking left and right to primarily set and set the flour slurry, pushing into a steaming box of the sheet jelly steaming machine, and pushing out after 3 min;
taking out the sheet jelly from the sheet jelly rotary machine, brushing a layer of oil with a brush, slowly taking out the sheet jelly from the rotary machine, and placing the sheet jelly into a container for storage
The prepared cold noodles are stored in an environment of 15-25 ℃ as much as possible and covered by a tarpaulin to prevent the water from evaporating too fast.
Preparing hot pepper, namely putting 9 jin of cavel hot pepper powder and 1 jin of beet hot pepper powder into a hot pepper basin, uniformly mixing and stirring, and standing for 30 min;
slowly pouring 20 jin of pure linseed oil into an electric control oil pot, firing at 100 ℃ in oil temperature, putting a first part of spice into the electric control oil pot, frying for 15min, then putting a second part of spice into the electric control oil pot, and frying for 2h, wherein the first part of spice comprises 1 jin of scallion, 1 jin of onion, 0.5 jin of caraway and 1 jin of carrot, and the second part of spice is added with 200g of pepper, 200g of anise, 20g of white button, 10g of angelica dahurica, 10g of nutmeg and 5g of bay leaves;
taking out the first part of spice and the second part of spice, raising the temperature of oil to 185-200 ℃, pouring the oil with the temperature raised into a pepper basin, stirring for 5min, pouring 150g of spice powder into the pepper basin, continuously stirring for 10min until the temperature in the pepper basin is reduced to below 80 ℃, and sealing the pepper basin by using a preservative film.
Preparing the seasoning liquid, namely uniformly stirring white sugar, chicken essence, monosodium glutamate, salt, mustard, garlic liquid, ginger liquid, boiled water, vinegar and soy sauce to obtain the seasoning liquid, and further comprising the following steps:
taking 6g of white pond, 4g of chicken essence, 3g of monosodium glutamate, 2g of salt, 3g of mustard, 4g of garlic water and 3g of ginger water;
taking 200g of cold boiled water, and melting the ingredients;
30g of vinegar and 15g of soy sauce are poured into the mixture.
And (3) assembling the cold noodles, namely putting 400g of cold noodles, 60g of hot pepper with oil, 250g of cooking water, 30g of gluten and 20g of cucumber shreds into a tray, and uniformly stirring to obtain the finished cold noodles.
Example two
A method for making cold noodles comprises the following steps:
selecting flour, wherein the flour is strong flour, and the strong flour is aged for 12 months.
Washing face, namely pouring 5 jin of flour into a machine groove of a face washing machine, pouring 15 jin of water into the machine groove of the face washing machine, starting the face washing machine, rotating forward and backward for 1.5-2.5 minutes respectively, and pouring the primary slurry into a slurry settling barrel after stopping;
adding 5 jin of water again, pressing a second washing button, rotating for 2.5 minutes respectively, and pouring the second time of slurry into the slurry settling barrel after stopping;
adding 5 jin of water again, pressing a third washing button, rotating for 4.5 minutes respectively, and pouring the third washing water into the slurry settling barrel after stopping;
adding 5 jin of water again, pressing the third washing button, rotating for 9.5 minutes, pouring the fourth slurry into the slurry settling barrel until the slurry is clear, and leaving the lower tendon.
Fermenting, namely putting the slurry and the dough gluten into a refrigerated cabinet with the temperature of 0-5 ℃, and standing for 4-8 hours.
Steaming, namely dividing the raw gluten blocks into 10 × 15cm blocks, placing on a tray, and steaming by using a steaming box for 80 min;
taking the cold noodle turnbuckle, and brushing oil;
taking 450g of pulp water, and placing the pulp water in a cold noodle turner;
placing the sheet jelly turner with the slurry on a setting table of a sheet jelly steaming machine, shaking left and right to primarily set and set the flour slurry, pushing into a steaming box of the sheet jelly steaming machine, and pushing out after 2.5 min.
The sheet jelly is taken out from the sheet jelly turner, a layer of oil is brushed by a brush, and then the sheet jelly is slowly taken out from the turner and placed in a container for storage.
Preparing hot pepper, namely putting 8 jin of cavel hot pepper powder and 0.5 jin of beet hot pepper powder into a hot pepper basin, uniformly mixing and stirring, and standing for 20 min;
slowly pouring 18 jin of pure linseed oil into an electric control oil pot, firing at 100 ℃ in oil temperature, adding a first part of spice, frying for 10min, adding a second part of spice into the electric control oil pot, frying for 1.5h, wherein the first part of spice comprises 0.5 jin of scallion, 0.5 jin of onion, 0.3 jin of caraway and 0.5 jin of carrot, and adding 150g of pepper, 150g of anise, 15g of white thread, 5g of angelica dahurica, 5g of nutmeg and 3g of bay leaves into the second part of spice;
taking out the first part of spice and the second part of spice, raising the temperature of oil to 185-200 ℃, pouring the oil with the temperature raised into a pepper basin, stirring for 3min, pouring 140g of spice powder into the pepper basin, continuously stirring for 8min until the temperature in the pepper basin is reduced to below 80 ℃, and sealing the pepper basin by using a preservative film.
Preparing the seasoning liquid, namely uniformly stirring white sugar, chicken essence, monosodium glutamate, salt, mustard, garlic liquid, ginger liquid, boiled water, vinegar and soy sauce to obtain the seasoning liquid, and further comprising the following steps:
taking 1.5g of white pond, 3.5g of chicken essence, 2.5g of monosodium glutamate, 1.5g of salt, 2.5g of mustard, 3.5g of garlic water and 2.5g of ginger water;
dissolving 1500g of cold boiled water in water;
then 25g of vinegar and 10g of soy sauce were poured in.
And (3) assembling the cold noodles, namely putting 350g of cold noodles, 50g of oil-splashing hot peppers, 200g of cooking water, 20g of gluten and 15g of cucumber shreds into a tray, and uniformly stirring to obtain a finished cold noodle product.
EXAMPLE III
A method for making cold noodles comprises the following steps:
selecting flour, wherein the flour is strong flour, and the strong flour is aged for 6-12 months.
Washing face, taking 15 jin of flour, pouring into a machine groove of a face washing machine, taking 25 jin of water, pouring into the machine groove of the face washing machine, starting the face washing machine, rotating forward and backward for 2.5 minutes respectively, and pouring the first slurry into a slurry settling barrel after stopping;
adding 15 jin of water again, pressing a second washing button, rotating for 3.5 minutes respectively, and pouring the second time of slurry into the slurry settling barrel after stopping;
adding 15 jin of water again, pressing a third washing button, rotating for 5.5 minutes respectively, and pouring the third washing water into the slurry settling barrel after stopping;
adding 15 jin of water again, pressing down the third washing button, rotating for 10.5 minutes, pouring the fourth slurry into the slurry settling barrel until the slurry is clear, and leaving the lower tendon.
Fermenting, namely putting the slurry and the dough gluten into a refrigerated cabinet with the temperature of 0-5 ℃, and standing for 4-8 hours.
Steaming, namely dividing the raw gluten blocks into 10 × 15cm blocks, placing on a tray, and steaming for 100min by using a steam box;
taking the cold noodle turnbuckle, and brushing oil;
taking 550g of slurry, and placing the slurry in a cold noodle turner;
placing the sheet jelly turner with the slurry on a setting table of a sheet jelly steaming machine, shaking left and right to primarily set and set the flour slurry, pushing into a steaming box of the sheet jelly steaming machine, and pushing out after 3.5 min.
The sheet jelly is taken out from the sheet jelly turner, a layer of oil is brushed by a brush, and then the sheet jelly is slowly taken out from the turner and placed in a container for storage.
Preparing hot pepper, namely putting 10 jin of cavel hot pepper powder and 1.5 jin of beet hot pepper powder into a hot pepper basin, uniformly mixing and stirring, and standing for 40 min;
slowly pouring 22 jin of pure linseed oil into an electric control oil pot, heating the oil at 100 ℃, putting a first part of spice into the electric control oil pot, frying for 20min, then putting a second part of spice into the electric control oil pot, frying for 2.5h, wherein the first part of spice comprises 1.5 jin of scallion, 1.5 jin of onion, 0.7 jin of coriander and 1.5 jin of carrot, and the second part of spice is added with 250g of pepper, 250g of anise, 20g of white cardamom, 15g of angelica dahurica, 15g of nutmeg and 7g of bay leaf;
taking out the first part of spice and the second part of spice, heating the oil to 200 ℃, pouring the heated oil into the pepper basin, stirring for 7min, pouring 160g of spice powder into the pepper basin, continuously stirring for 15min until the temperature in the pepper basin is reduced to below 80 ℃, and sealing the pepper basin by using a preservative film.
Preparing the seasoning liquid, namely uniformly stirring white sugar, chicken essence, monosodium glutamate, salt, mustard, garlic liquid, ginger liquid, boiled water, vinegar and soy sauce to obtain the seasoning liquid, and further comprising the following steps:
taking 2.5g of white pond, 4.5g of chicken essence, 3.5g of monosodium glutamate, 2.5g of salt, 3.5g of mustard, 4.5g of garlic water and 3.5g of ginger water;
taking 250g of cold boiled water, and melting the ingredients;
35g of vinegar and 20g of soy sauce are poured in.
And (3) assembling the cold noodles, namely putting 450g of cold noodles, 70g of oil-splashing hot peppers, 300g of cooking water, 40g of gluten and 25g of cucumber shreds into a tray, and uniformly stirring to obtain a finished cold noodle product.
The comparison of the first example, the second example and the third example shows that the cold noodles prepared in the first example are excellent in color and taste.
The finished cold noodles provided by the embodiment of the invention can be eaten in a fresh room, can be sold and can be packaged in gift boxes.
The embodiments provided in the present application are only a few examples of the general concept of the present application, and do not limit the scope of the present application. Any other embodiments extended according to the scheme of the present application without inventive efforts will be within the scope of protection of the present application for a person skilled in the art.
Claims (9)
1. The method for making the cold noodles is characterized by comprising the following steps:
washing the face, namely taking the flour to wash the face for multiple times, pouring the slurry obtained from each washing into a slurry sedimentation barrel until the slurry is clear, and leaving raw gluten blocks;
fermenting, namely fermenting the slurry and the gluten for 4-8 hours;
steaming, namely steaming the raw gluten blocks, and steaming the pulp water into cold noodles for multiple times;
preparing hot pepper, namely boiling pure linseed oil to 185-200 ℃, pouring the boiled pure linseed oil into a hot pepper basin, stirring, and standing for 24-36 hours to obtain hot pepper with oil splashing;
preparing the seasoning liquid, namely uniformly stirring white sugar, chicken essence, monosodium glutamate, salt, mustard, garlic liquid, ginger liquid, boiled water, vinegar and soy sauce to obtain the seasoning liquid;
and (4) assembling the cold noodles, namely putting the cold noodles, the hot pepper spread with oil, the feed water, the gluten and the cucumber shreds into a tray, and uniformly stirring.
2. The method for making cold noodles according to claim 1, wherein the step of washing the face further comprises:
selecting flour, wherein the flour is strong flour, and the strong flour is aged for 6-12 months.
3. The cold noodle making method according to claim 1, wherein the flour is taken out for washing the noodle for a plurality of times, the slurry obtained from each washing is poured into a slurry settling barrel until the slurry becomes clear, and gluten blocks are left, and the method further comprises the following steps:
pouring 5-15 jin of flour into a machine groove of a flour washer, taking 15-25 jin of water into the machine groove of the flour washer, starting the flour washer, rotating forward and backward for 1.5-2.5 minutes respectively, and pouring the primary slurry into a slurry settling barrel after stopping;
adding 5-15 jin of water again, pressing a second washing button, rotating for 2.5-3.5 minutes respectively, and pouring the second time of slurry into the slurry settling barrel after stopping;
adding 5-15 jin of water again, pressing a third washing button, rotating for 4.5-5.5 minutes respectively, and pouring the third washing water into the pulp settling barrel after stopping;
and adding 5-15 jin of water again, pressing a third washing button, rotating for 9.5-10.5 minutes respectively, and pouring the fourth time of slurry into the slurry settling barrel until the slurry becomes clear, and leaving the lower tendons.
4. The cold noodle making method according to claim 1, wherein the slurry and the gluten are fermented for 4-8 hours, and the method further comprises the following steps:
and (3) putting the slurry and the flour gluten into a refrigerated cabinet with the temperature of 0-5 ℃, and standing for 4-8 hours.
5. The method for making cold noodle according to claim 4, wherein the step of steaming the uncooked gluten pieces further comprises:
and (3) dividing the raw gluten blocks into blocks of 10 × 15cm, placing the blocks on a tray, and steaming by using a steaming box for 80-100 min.
6. The method for manufacturing sheet jelly according to claim 1, wherein the step of steaming the slurry into sheet jelly is performed a plurality of times, further comprising:
taking the cold noodle turnbuckle, and brushing oil;
taking 450-550 g of slurry, and placing the slurry in a cold noodle turner;
placing the cold noodle turner filled with the starch solution on a shaping table of a cold noodle steaming machine, shaking left and right to enable the flour paste to be primarily solidified and shaped, pushing the cold noodle turner into a steam box of the cold noodle steaming machine, and pushing out the cold noodle turner after 2.5-3.5 min;
the sheet jelly is taken out from the sheet jelly turner, a layer of oil is brushed by a brush, and then the sheet jelly is slowly taken out from the turner and placed in a container for storage.
7. The method for making cold noodles according to claim 1, wherein the pure sesame oil is boiled to 185-200 ℃, the boiled pure sesame oil is poured into a pepper basin to be stirred, and the pepper basin is placed for 24-36 hours to obtain the hot pepper with oil splashing, and the method further comprises the following steps:
putting 8-10 jin of goat horn chilli powder and 0.5-1.5 jin of beet chilli powder into a chilli basin, uniformly mixing, and standing for 20-40 min;
slowly pouring 18-22 jin of pure linseed oil into an electric control oil pot, firing at the oil temperature of 100 ℃, adding a first part of spice, frying for 10-20 min, adding a second part of spice into the electric control oil pot, frying for 1.5-2.5 h, wherein the first part of spice comprises 0.5-1.5 jin of onion, 0.3-0.7 jin of coriander and 0.5-1.5 jin of carrot, and the second part of spice is added with 150-250 g of pepper, 150-250 g of anise, 15-20 g of cardamom, 5-15 g of angelica dahurica, 5-15 g of nutmeg and 3-7 g of fragrant leaves;
taking out the first part of spice and the second part of spice, raising the temperature of oil to 185-200 ℃, pouring the oil with the temperature raised into a pepper basin, stirring for 3-7 min, pouring 140-160 g of spice powder into the pepper basin, continuously stirring for 8-15 min until the temperature in the pepper basin is reduced to below 80 ℃, and sealing the pepper basin by using a preservative film.
8. The cold noodle making method according to claim 1, wherein the white sugar, the chicken essence, the monosodium glutamate, the salt, the mustard, the garlic water, the ginger water, the plain boiled water, the vinegar and the soy sauce are uniformly stirred to obtain the seasoning water, and further comprising:
taking 1.5-2.5 g of white pond, 3.5-4.5 g of chicken essence, 2.5-3.5 g of monosodium glutamate, 1.5-2.5 g of salt, 2.5-3.5 g of mustard, 3.5-4.5 g of garlic water and 2.5-3.5 g of ginger water;
taking 150-250 g of cold boiled water, and melting the ingredients;
then 25-35 g of vinegar and 10-20 g of soy sauce are poured in.
9. The cold noodle making method according to claim 1, wherein the cold noodle, the oiled chili, the cooking water, the gluten and the cucumber shreds are put into a dish and stirred uniformly, and the method further comprises the following steps:
putting 350-450 g of cold noodles, 50-70 g of oil splashing peppers, 200-300 g of feed water, 20-40 g of gluten and 15-25 g of cucumber shreds into a tray, and uniformly stirring.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114886075A (en) * | 2021-12-24 | 2022-08-12 | 北京工商大学 | Steamed wet rice and flour product and processing method thereof |
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