CN112493405A - Silver silk noodles and preparation method thereof - Google Patents
Silver silk noodles and preparation method thereof Download PDFInfo
- Publication number
- CN112493405A CN112493405A CN202011273517.XA CN202011273517A CN112493405A CN 112493405 A CN112493405 A CN 112493405A CN 202011273517 A CN202011273517 A CN 202011273517A CN 112493405 A CN112493405 A CN 112493405A
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- China
- Prior art keywords
- noodles
- rolling
- silver wire
- flour
- silver
- 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.)
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Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 68
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 229910052709 silver Inorganic materials 0.000 title claims abstract description 8
- 239000004332 silver Substances 0.000 title claims abstract description 8
- 238000005096 rolling process Methods 0.000 claims abstract description 37
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000004898 kneading Methods 0.000 claims abstract description 14
- 239000002356 single layer Substances 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 7
- 241000533950 Leucojum Species 0.000 claims abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- 239000010410 layer Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000003825 pressing Methods 0.000 claims description 7
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000000378 dietary effect Effects 0.000 abstract description 4
- 108010068370 Glutens Proteins 0.000 abstract description 3
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 5
- 244000062175 Fittonia argyroneura Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000010977 jade Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 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
- A23L15/00—Egg products; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The silver wire noodles comprise the following raw materials in parts by weight: 90-110 parts of high gluten flour, 5-10 parts of egg white, 10-15 parts of edible oil, 0.1-0.4 part of dietary alkali and 20-30 parts of purified water. The preparation method of the silver wire noodles comprises the following steps: (1) putting flour into a flour jar, digging a pit in the middle, dissolving edible alkali with purified water, pouring, adding egg white and edible oil, mixing, kneading into snowflake shape, repeatedly kneading uniformly after 15 minutes, and standing for 1 hour; (2) then rolling by a face machine, wherein the dough skin is folded into double-layer rolling for 1 time, single-layer rolling for 4 times and total rolling for 5 times; (3) and finally, rolling the rolled dough sheet into long strip-shaped raw noodles with the diameter of 0.5mm-1.0mm by using a fine noodle cutter, namely the silver noodle. The silver silk noodles are added with '0', so that the quality is more reliable, the taste is more suitable and the taste is purer.
Description
Technical Field
The invention belongs to the field of edible noodle preparation, and particularly relates to a silver silk noodle and a preparation method thereof.
Background
The noodles originate from China and have been made and eaten for more than four thousand years. It is a food prepared by grinding cereal or bean flour with water into dough, pressing or rolling or stretching into slices, cutting or pressing, or kneading, pulling, kneading, making into strips (narrow or wide, flat or round) or small pieces, and decocting, parching, braising, and frying. The patterns are various and the varieties are various. The noodles are simple to prepare, convenient to eat and rich in nutrition, can be taken as staple food and fast food, and are accepted and loved by people in the world for a long time. However, most of the existing noodles are wide in diameter, some noodles are thin in diameter, some noodles are fragile after being cooked, some noodles are thin in diameter, but the toughness needs to be improved by adding putty and the like, and many of the raw materials are harmful to human bodies. Moreover, even in the case of thin noodles, the diameter is often 1 mm or more.
Disclosure of Invention
In order to solve the technical problems, the invention provides the silver wire noodles, the diameter of the silver wire noodles can be 0.5mm-1.0mm, the formula is simple, the '0' addition is adopted, green raw materials are adopted, the quality is reliable, the taste is more appropriate and purer.
The invention relates to silver wire noodles, which comprise the following raw materials in parts by weight:
the preferable weight parts of the raw materials are as follows:
the edible oil can be any one of peanut oil, corn oil, olive oil or salad oil, and is preferably salad oil.
The silver wire surface of the invention has the appearance of long wire shape with the diameter of 0.5mm-1.0mm, preferably the wire shape with the diameter of 0.8mm and the length of 50 cm.
The invention also provides a preparation method of the silver wire noodles, which comprises the following steps: adding raw materials, fully and uniformly stirring, placing, rolling and pressing for multiple times to prepare the skin, cutting and preparing the silver wire noodles.
More specifically, the preparation method comprises the following steps:
(1) putting flour into a flour jar, digging a pit in the middle, dissolving edible alkali with purified water, pouring the dissolved edible alkali into the flour jar, adding egg white and edible oil, mixing, kneading into a snowflake shape, repeatedly kneading uniformly after 15 minutes, and standing for 1 hour;
(2) and then rolling by a face machine, wherein the dough skin is folded into double-layer rolling for 1 time, single-layer rolling for 4 times and total rolling for 5 times.
(3) And finally, rolling the rolled dough sheet into long strip-shaped raw noodles with the diameter of 0.5mm-1.0mm by using a fine noodle cutter, namely the silver noodle.
It is preferable that the flour is sprinkled on the surface of the dough sheet when rolling the dough sheet in the single-layer rolling in the step (1).
Preferably, the dough knife in the step (3) is 33 cm in size and has 30 tooth openings.
The invention adopts the high gluten flour to make the dough, the gluten strength of the flour is strong, and the prepared dough has certain ductility and plasticity.
Has the advantages that:
1. the silver silk noodles are added with '0', so that the green raw materials and the identity of green food are ensured, the quality is more reliable, and the taste is more suitable and purer. The diameter of the silver wire noodles can be a few tenths of millimeters, and the boiled noodles are white like jade, thin like string, smooth, soft and refreshing, and tough, and have chewy and continuous mouthfeel. "
2. The silver wire surface of the invention is fine in processing, has extremely high technological requirements in the production process, seems to be simple to knead the surface, stand for time and roll the surface into strips, each step needs to meet the requirements of the manufacturing technology, and a specially-assigned person is responsible for strict specifications and cannot obtain the silver wire surface. In addition, the formula of the silver wire noodles is scientific and reasonable, the raw materials ensure that the silver wire noodles are green and pollution-free, and the processing technology has strict standardized flow.
Detailed Description
The present invention is further described below in conjunction with specific embodiments to demonstrate that the present invention can be implemented, and the technical content thereof will be more clearly and easily understood by those skilled in the art through a complete description of the present invention. The present invention may be embodied in many different forms of embodiments and its scope is not limited to the embodiments set forth herein.
The methods in the following examples are conventional methods unless otherwise specified.
The raw materials and equipment used in the following examples, etc., are commercially available or disclosed unless otherwise specified.
Example 1
The silver wire noodles comprise the following raw materials in parts by weight:
the preparation method of the silver wire noodles comprises the following steps:
(1) putting flour into a flour jar, digging a pit in the middle, dissolving dietary alkali with purified water, pouring, adding egg white and salad oil, mixing, kneading into snowflake shape, repeatedly kneading uniformly after 15 minutes, and standing for 1 hour;
(2) then rolling by a noodle machine, wherein the dough cover is folded into a double-layer rolling mode for 1 time, a single-layer rolling mode for 4 times (when the dough cover is rolled in the single-layer rolling mode, dry rice flour is scattered on the surface of the dough cover), and co-pressing for 5 times;
(3) then rolling the rolled dough sheet into silver thread raw noodles with the length of 50cm and the diameter of 0.8mm by using a fine-toothed noodle knife (the specification is 33 cm and has 30 tooth openings).
The obtained noodle has appearance of 0.8mm diameter and 50cm long thread shape.
Example 2
The silver wire noodles comprise the following raw materials in parts by weight:
the preparation method of the silver wire noodles comprises the following steps:
(1) putting flour into a flour jar, digging a pit in the middle, dissolving dietary alkali with purified water, pouring, adding egg white and salad oil, mixing, kneading into snowflake shape, repeatedly kneading uniformly after 15 minutes, and standing for 1 hour;
(2) and then rolling by a noodle machine, wherein the dough cover is folded into a double-layer rolling mode for 1 time, a single-layer rolling mode for 4 times (when the dough cover is rolled in the single-layer rolling mode, dry rice flour is scattered on the surface of the dough cover), and co-pressing for 5 times.
(3) And finally rolling the rolled dough sheet into the silver thread raw noodles with the length of 55 cm and the diameter of 0.6mm by using a fine-tooth noodle cutter.
The obtained noodle has appearance of 0.8mm diameter and 50cm long thread shape.
The noodles in the embodiment 1 and the embodiment 2 are white as jade, thin as string, and free from breaking and adhesion after being boiled, and are smooth, soft and tough.
Comparative example 1
The silver wire noodles comprise the following raw materials in parts by weight:
the preparation method of the noodles is the same as that of example 1.
The noodle according to comparative example 1 had insufficient toughness after boiling and had many broken pieces.
Comparative example 2
The silver wire noodles comprise the following raw materials in parts by weight:
the preparation method of the noodles is the same as that of example 1.
The noodle of comparative example 2 had stickiness after boiling and was not soft, soft and refreshing in taste.
Comparative example 3
The silver wire noodles comprise the following raw materials in parts by weight:
the preparation method of the silver wire noodles comprises the following steps:
(1) putting flour into a flour jar, digging a pit in the middle, dissolving dietary alkali with purified water, pouring into the flour, adding egg white and salad oil, stirring, and directly and repeatedly kneading uniformly without kneading into a snowflake shape or standing for 15 minutes;
(2) the dough which is uniformly kneaded by the plunger is directly rolled by a face machine without being placed for 1 hour, wherein the dough skin is folded into a double-layer rolling mode for 1 time, a single-layer rolling mode for 4 times (when the dough skin is rolled in the single-layer rolling mode, dry rice flour is scattered on the surface of the dough skin), and a co-pressing rolling mode for 5 times;
(3) then rolling the rolled dough sheet into silver thread raw noodles with the length of 50cm and the diameter of 0.8mm by using a fine-toothed noodle knife (the specification is 33 cm and has 30 tooth openings).
The noodles of comparative example 3 had broken noodles and insufficient tenacity after boiling.
Claims (8)
1. The silver wire noodles are characterized by comprising the following raw materials in parts by weight:
2. the silver wire noodles as claimed in claim 1, wherein the raw materials comprise, by weight:
3. the silver wire noodles as claimed in claim 3, wherein the edible oil is salad oil.
4. The silver wire noodles as claimed in claim 1, wherein the appearance is a wire shape having a diameter of 0.8mm and a length of 50 cm.
5. A process for the preparation of a silver wire noodle according to any of claims 1 to 4, characterized in that it comprises the following steps: adding raw materials, fully and uniformly stirring, placing, rolling and pressing for multiple times to prepare the skin, cutting and preparing the silver wire noodles.
6. The method for preparing silver wire noodles according to claim 5, characterized by comprising the steps of:
(1) putting flour into a flour jar, digging a pit in the middle, dissolving edible alkali with purified water, pouring the dissolved edible alkali into the flour jar, adding egg white and edible oil, mixing, kneading into a snowflake shape, repeatedly kneading uniformly after 15 minutes, and standing for 1 hour;
(2) then rolling by a face machine, wherein the dough skin is folded into double-layer rolling for 1 time, single-layer rolling for 4 times and total rolling for 5 times;
(3) and finally, rolling the rolled dough sheet into long strip-shaped raw noodles with the diameter of 0.5mm-1.0mm by using a fine noodle cutter, namely the silver noodle.
7. The method for preparing silver wire noodles as claimed in claim 6, wherein the flour is sprinkled on the surface of the dough sheet when rolling the dough sheet in the single layer rolling in the step (1).
8. The method for preparing silver wire noodles as claimed in claim 6, wherein the noodle blade in the step (3) has a size of 33 cm and 30 notches.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011273517.XA CN112493405A (en) | 2020-11-13 | 2020-11-13 | Silver silk noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011273517.XA CN112493405A (en) | 2020-11-13 | 2020-11-13 | Silver silk noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112493405A true CN112493405A (en) | 2021-03-16 |
Family
ID=74957757
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011273517.XA Pending CN112493405A (en) | 2020-11-13 | 2020-11-13 | Silver silk noodles and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN112493405A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349332A (en) * | 2021-05-25 | 2021-09-07 | 四川省食品发酵工业研究设计院有限公司 | Method for manufacturing low-salt silver wire hollow noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558476A (en) * | 2015-04-30 | 2016-05-11 | 张春生 | Hand-made noodles and making method thereof |
-
2020
- 2020-11-13 CN CN202011273517.XA patent/CN112493405A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558476A (en) * | 2015-04-30 | 2016-05-11 | 张春生 | Hand-made noodles and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 马凤琴等, 大连出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349332A (en) * | 2021-05-25 | 2021-09-07 | 四川省食品发酵工业研究设计院有限公司 | Method for manufacturing low-salt silver wire hollow noodles |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20210316 |