CN112914027A

CN112914027A - Crisp and tasty noodles and preparation process thereof

Info

Publication number: CN112914027A
Application number: CN202110251527.1A
Authority: CN
Inventors: 肖丹阳; 龙海威
Original assignee: Hunan Smile Honey Enterprise Management Co ltd
Current assignee: Hunan Smile Honey Enterprise Management Co ltd
Priority date: 2021-03-08
Filing date: 2021-03-08
Publication date: 2021-06-08

Abstract

The invention discloses a crisp and tasty noodle with texture, which comprises the following raw materials, by weight, 2 parts of high-gluten flour with the gluten degree of 30%, 1 part of high-gluten flour with the gluten degree of 33%, and 1 part of mixed liquid of eggs and water. The preparation method comprises stirring ovum gallus Domesticus, adding water to obtain mixed solution of ovum gallus Domesticus and water; uniformly mixing high gluten flour with the gluten degree of 30% and high gluten flour with the gluten degree of 33%, adding a mixed solution of eggs and water, continuously stirring uniformly, repeatedly calendering the dough, and controlling the calendering time and strength; putting the prepared dough into a noodle press to prepare fresh noodles; adding fresh noodles into boiling hot water, at least soaking fresh noodles in hot water, and boiling for 90 s. The noodles provided by the invention have no additive, long storage life and crisp texture after being placed for a long time.

Description

Crisp and tasty noodles and preparation process thereof

Technical Field

The invention relates to the technical field of noodles, in particular to a crisp and tasty noodle and a preparation process thereof.

Background

The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are health-care food which is simple to prepare, convenient to eat and rich in nutrition, can be used as staple food and fast food, and are accepted and loved by people in the world for a long time.

However, the prior art has the following defects: the noodles are sticky, conglobate and soft, and are easy to conglobate, so that the edible taste is influenced; the noodles are easy to agglomerate after being cooked, so that the packaging quantity of the takeaway noodles is greatly reduced, and the popularization of the food of the kind is influenced; preservative, essence and the like are mostly added to prolong the shelf life, and side effects are easily caused when the food is eaten too much.

Therefore, the problem to be solved by those skilled in the art is how to provide a crisp and tasty noodle without additional additives and with long shelf life.

Disclosure of Invention

In view of the above, the invention provides noodles which are free of additives, have long storage life and are still crisp and tasty after being placed for a long time, and a preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

a crisp and tasty noodle with texture comprises the following raw materials, by weight, 2 parts of high-gluten flour with the gluten degree of 30%, 1 part of high-gluten flour with the gluten degree of 33%, and 1 part of a mixed solution of eggs and water.

Preferably, the crisp noodles further comprise salt accounting for 2% of the total mass of the high gluten flour and dietary alkali accounting for 2% of the total mass of the high gluten flour.

Preferably, in the above noodles with crispy texture, the mass ratio of eggs to water is 7: 3.

the beneficial effects of the above technical scheme are: the quality ratio of the eggs to the water can make the noodles more crisp and tasty, Q-shaped and high in protein content.

The invention also discloses a preparation method of the crisp and tasty noodles, which comprises the following steps:

(1) stirring eggs evenly, and then adding water to obtain a mixed solution of the eggs and the water for later use;

(2) uniformly mixing high gluten flour with the gluten degree of 30% and high gluten flour with the gluten degree of 33%, adding a mixed solution of eggs and water, continuously stirring uniformly, repeatedly calendering the dough, and controlling the calendering time and strength;

(3) putting the prepared dough into a noodle press to prepare fresh noodles;

(4) adding fresh noodles into boiling hot water, at least soaking fresh noodles in hot water, and boiling for 90 s.

Preferably, in the above method for preparing the refreshing and crispy noodles, the rolling time in the step (2) is 8min, and the force is 80 kg.

The beneficial effects of the above technical scheme are: the dough extension time and the dough extension degree can increase the density of dough, so that the dough is not easy to generate the phenomena of softness and adhesion, and meanwhile, the noodles are not too hard to influence the taste.

And the boiling time is limited to 90s, so that the shape, taste and the like of the noodles can be effectively ensured to be in the optimal state, the noodles can be kept for a long time without being agglomerated, and the texture is still crisp.

According to the technical scheme, compared with the prior art, the invention discloses the crisp noodles with the following advantages:

the parameters are strictly controlled in the preparation process of the noodles, the prepared noodles have no additives, no corrosion resistance and no essence, and the noodles can be completely eaten with ease by using pure natural raw materials; the noodle disclosed by the invention overcomes the phenomena of tooth sticking and cluster soft and soft of the traditional noodle, a cooked finished product Q is elastic, crisp, does not cluster and paste after being placed for 36h at normal temperature or continuously kept at 60 ℃ for 8h, is still crisp in texture, is still crisp after being delivered by a delivery machine for 12h, is still crisp by microwave heating, solves the problem of difficult takeout and packaging of the noodle in the market, and effectively meets the market demand.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The embodiment of the invention discloses crisp and tasty noodles with texture, which comprise the following raw materials, by weight, 2 parts of high gluten flour with the gluten degree of 30%, 1 part of high gluten flour with the gluten degree of 33%, 1 part of mixed liquid of eggs and water in a mass ratio of 7:3, and 2% of salt and 2% of dietary alkali in the total mass of the high gluten flour.

The preparation method of noodle using the above raw materials comprises the following steps:

(2) uniformly mixing high gluten flour with the gluten degree of 30% and high gluten flour with the gluten degree of 33%, adding a mixed solution of eggs and water, continuously stirring uniformly, repeatedly calendering the dough, and controlling the calendering time to be 8min and the calendering pressure to be 80 kg;

(3) putting the prepared dough into a noodle press to prepare fresh noodles;

The noodles prepared by the method disclosed by the invention reverse the phenomena of tooth sticking and cluster soft and soft of the traditional noodles, the cooked finished product Q is elastic, crisp, does not cluster and paste after being placed for 36 hours at normal temperature or continuously kept at 60 ℃ for 8 hours, the texture is still crisp, and the finished product is still crisp after being delivered by microwave heating for 12 hours, so that the problem that the noodles in the market are difficult to take out and pack is solved, and the market demand is effectively met.

The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. For the scheme disclosed by the embodiment, the scheme corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The crisp and tasty noodles are characterized by comprising the following raw materials, by weight, 2 parts of high-gluten flour with the gluten degree of 30%, 1 part of high-gluten flour with the gluten degree of 33%, and 1 part of mixed liquid of eggs and water.

2. The refreshing and crispy noodles as claimed in claim 1, further comprising salt in an amount of 2% by mass of the whole hard flour and dietary alkali in an amount of 2% by mass of the whole hard flour.

3. The refreshing and crispy noodles as claimed in claim 1, wherein the mass ratio of eggs to water is 7: 3.

4. a method for preparing a refreshing and crispy noodle according to any one of claims 1 to 3, comprising the steps of:

(3) putting the prepared dough into a noodle press to prepare fresh noodles;

5. The method for preparing refreshing and crisp noodles according to claim 4, wherein the rolling time in the step (2) is 8min, and the force is 80 kg.