CN112352913A - Coated noodles - Google Patents

Abstract

The invention relates to noodle food, in particular to coated noodles. The preparation method comprises the following steps: (1) mixing the egg or the egg white with the flour to obtain a dough of the finished egg, and standing for 30 minutes; (2) kneading the dough with water to form a water dough, and standing for 30 minutes; (3) twisting the proofed water dough into a water surface rod; (4) rolling the proofed egg dough into egg noodle slices; (5) coating the egg flour slices outside the water surface rod to form a coating noodle rod; (6) repeatedly stretching the coated noodle sticks to obtain coated noodles, and simultaneously coating the coated noodles with fine corn flour along with the stretching to obtain the finished coated noodles. The flour is wrapped by the egg white and then placed into boiling water, the egg white is solidified, and the flour is wrapped by the egg white and solidified, so that the phenomenon that the surface falls off and enters the noodle boiling water is reduced. Therefore, the coated noodles provided by the invention have the advantages that the surface shedding is reduced in the water boiling process, the noodles are not easy to stick after cooked food, the noodles are more chewy after being cooked, and the boiled noodles have less flour and clear soup.

Description

Coated noodles

Technical Field

The invention relates to noodle food, in particular to coated noodles.

Background

The traditional noodles are formed by pressing water, noodles and dough, the surfaces of the noodles can gradually fall off and enter the noodle cooking soup in the water cooking process, and the problems of irregular surfaces of the noodles after cooked food, turbid noodle cooking soup and sticky surfaces of the noodles exist. In order to solve the problems, in the prior art, egg white is added when water, flour and flour are mixed, but the method for mixing the water, the flour and the egg white needs to add enough egg white, so that the cost of the noodles is increased.

Disclosure of Invention

The invention aims to solve the technical problem of providing a coated noodle, which reduces the surface shedding of the noodle in the water boiling process and ensures that the noodle is not easy to stick after cooked.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a coated noodle is prepared by the following method:

(1) mixing the egg or the egg white with the flour to obtain a dough of the finished egg, and standing for 30 minutes;

(2) kneading the dough with water to form a water dough, and standing for 30 minutes;

(3) twisting the proofed water dough into a water surface rod;

(4) rolling the proofed egg dough into egg noodle slices;

(5) coating the egg flour slices outside the water surface rod to form a coating noodle rod;

(6) repeatedly stretching the coated noodle sticks to obtain coated noodles, and simultaneously coating the coated noodles with fine corn flour along with the stretching to obtain the finished coated noodles.

Compared with the prior art, the invention adopting the technical scheme has the beneficial effects that:

the flour is wrapped by the egg white and then placed into boiling water, the egg white is solidified, and the flour is wrapped by the egg white and solidified, so that the phenomenon that the surface falls off and enters the noodle boiling water is reduced. Therefore, the coated noodles provided by the invention have the advantages that the surface shedding is reduced in the water boiling process, the noodles are not easy to stick after cooked food, the noodles are more chewy after being cooked, and the boiled noodles have less flour and clear soup.

Further, the finished product of the coated noodle is packaged into a coated noodle quick-frozen food after quick freezing.

Further, the finished product of the coated noodle is dried to prepare the coated fine dried noodle.

According to the technical scheme of the invention, the coated dumplings or steamed stuffed buns can be processed and prepared.

Detailed Description

The technical scheme of the invention is further illustrated by the following examples.

Example 1, a coated noodle was prepared as follows:

(1) mixing the egg or the egg white with the flour to obtain a dough of the finished egg, and standing for 30 minutes;

(2) kneading the dough with water to form a water dough, and standing for 30 minutes;

(3) twisting the proofed water dough into a water surface rod;

(4) rolling the proofed egg dough into egg noodle slices;

(5) coating the egg flour slices outside the water surface rod to form a coating noodle rod;

(6) repeatedly stretching the coated noodle sticks to obtain coated noodles, and simultaneously coating the coated noodles with fine corn flour along with the stretching to obtain finished coated noodles which can be directly cooked for eating.

Preparing the coated noodles obtained in the step (6) into quick-frozen coated noodle foods by a quick-freezing process; or, the dried noodle is prepared into the coated noodle food through a drying process.

Example 2, a coated dumpling was prepared as follows:

(1) mixing eggs or egg white with the prepared egg dough, and standing for 30 minutes;

(2) kneading the dough with water to form a water dough, and standing for 30 minutes;

(3) twisting the proofed water dough into a water surface rod;

(4) rolling the proofed egg dough into egg noodle slices;

(5) coating the egg flour slices outside the water surface rod to form a coating noodle rod;

(6) cutting the coating dough rod into small coating dough, and rolling the small coating dough into coating dumpling wrappers;

(7) the coating dumpling wrapper is used for making the coating dumpling, and the coating dumpling wrapper is directly put into boiled water for cooking or quick-frozen and packaged to obtain the coating dumpling commodity.

According to the steps, the coating wrapper can be processed, the coating wrapper is used for wrapping the coated steamed stuffed bun to form the coated steamed stuffed bun, and the coated steamed stuffed bun is directly steamed (or fried) to be cooked or quickly frozen and packaged to form the coated steamed stuffed bun commodity.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not intended to limit the scope of the present invention, which is defined by the appended claims.

Claims (3)

1. The coated noodles are characterized by being prepared by the following method:

(1) mixing the egg or the egg white with the flour to obtain a dough of the finished egg, and standing for 30 minutes;

(2) kneading the dough with water to form a water dough, and standing for 30 minutes;

(3) twisting the proofed water dough into a water surface rod;

(4) rolling the proofed egg dough into egg noodle slices;

(5) coating the egg flour slices outside the water surface rod to form a coating noodle rod;

(6) repeatedly stretching the coated noodle sticks to obtain coated noodles, and simultaneously coating the coated noodles with fine corn flour along with the stretching to obtain the finished coated noodles.

2. The coated noodles as claimed in claim 1, wherein the finished coated noodles are packaged into quick-frozen coated noodles food after quick freezing.

3. The coated noodle according to claim 1, wherein the finished coated noodle is dried to produce a coated noodle.