CN113243486B - Preparation method and preparation equipment of high-elastic porous manual hollow fine dried noodles - Google Patents
Preparation method and preparation equipment of high-elastic porous manual hollow fine dried noodles Download PDFInfo
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- CN113243486B CN113243486B CN202110561393.3A CN202110561393A CN113243486B CN 113243486 B CN113243486 B CN 113243486B CN 202110561393 A CN202110561393 A CN 202110561393A CN 113243486 B CN113243486 B CN 113243486B
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 258
- 238000002360 preparation method Methods 0.000 title abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 235000015192 vegetable juice Nutrition 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 8
- 108010068370 Glutens Proteins 0.000 claims description 7
- 235000021312 gluten Nutrition 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 235000020384 spinach juice Nutrition 0.000 claims description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 235000015190 carrot juice Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000004804 winding Methods 0.000 claims description 3
- 230000000149 penetrating effect Effects 0.000 claims description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000010586 diagram Methods 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020382 mixed vegetable juice Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/02—Apparatus for hanging or distributing strings of dough, such as noodles, spaghetti or macaroni, on bars
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- 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
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
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Abstract
The invention discloses a preparation method and preparation equipment of high-elastic porous manual hollow dried noodles, and belongs to the technical field of processing of hollow manual dried noodles. A preparation method of high-elastic porous manual hollow dried noodles and a device matched with the preparation method. The invention provides a dough kneading and fermenting mode, which increases the plasticity of the noodles to ensure that the finished noodles are more stiffening, the bar dough, the section and the dish surface ensure the integrity of dough, and the breakage is avoided in the process of extending and stretching when cutting into a piece of noodles, the time for fermenting the dish surface, the soft dough and the noodle stretching process is prolonged, the rate of the finished noodles is increased, and the invention also provides a high-elastic porous manual hollow fine dried noodle manufacturing device according to the manufacturing process, which utilizes mechanical equipment to operate a noodle dividing rod and can save labor and be efficient in the noodle stretching process.
Description
Technical Field
The invention relates to the technical field of processing of hollow handmade dried noodles, in particular to a preparation method and preparation equipment of high-elastic porous handmade hollow dried noodles.
Background
The hollow fine dried noodles can be called as long-life noodles, the fermented dough is leveled by the hand-made hollow fine dried noodles, the whole dough is cut along a fixed spiral path, the whole dough is changed into one piece, the rough surface of the one piece of dough is gradually elongated and thinned, the noodle is prevented from being damaged for many times in the dough forming process, the natural fermentation state of the inside of the noodle is increased, and the pore-forming rate is realized. The making mode of the manual hollow dried noodles is long, and the manual hollow dried noodles are also touted by the flour food lovers.
Therefore, the invention provides a preparation method of the high-elastic porous manual hollow fine dried noodles, which is characterized in that the dough kneading method and the fermentation mode are adopted, and the dough softening time is set in the dough making, dough softening and dough stretching processes, so that the porosity of the noodles is increased, the noodles are more stiffening and porous.
Therefore, a preparation method and a preparation device of the high-elastic porous manual hollow dried noodles are designed.
Disclosure of Invention
The invention aims to solve the problems in the technical background and provides a preparation method and preparation equipment of high-elastic porous manual hollow dried noodles.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a preparation method of high-elastic porous manual hollow fine dried noodles comprises the following steps:
s1: preparing ingredients, namely preparing flour, vegetable juice, yeast and brine according to a mass ratio of 100:10:1:40, wherein the flour is selected from high gluten wheat;
s2: mixing dough, dissolving yeast with small amount of water, pouring flour and vegetable juice into a basin, uniformly stirring, uniformly pouring yeast water into the basin, stirring, slowly and uniformly adding salt water, stirring, kneading with force to form dough, coating a layer of edible oil on the surface of the dough, and covering the dough with clean wet cloth to ferment for 0.5-1h;
s3: taking out the fermented dough, placing on a chopping board full of flour, stretching the dough with two hands to be flat, rolling the dough with a rolling pin to make the whole cake round and keep uniform thickness, and controlling the thickness to be 3-5cm;
s4: cutting into sections, spirally cutting along the edge of the cake with kitchen knife to make the cake present a noodle with width of 4-6cm, spreading flour on the noodle surface, and kneading into cylinder;
s5: the noodle is pulled section by section from one end of the noodle, the noodle is repeatedly pulled for 2-3 times, the diameter of the noodle is reduced by 1cm each time, round-corner noodles with the diameter of 1-2cm are formed, the pulled noodles are spirally stacked in a basin in a threaded shape, flour is scattered on each layer of noodles, and a preservative film is sealed on the surface of the noodles and kept stand for 1-2 hours;
s6: fermenting dough, preparing two dough bars, arranging the two dough bars in parallel, arranging a bracket at one end of each of the two dough bars to fix and support the dough bars, sequentially winding the noodles prepared in the step S5 on the two dough bars according to a splayed shape, pouring the wound noodles, horizontally arranging one dough bar on the bracket, and fermenting dough for 1-2 hours;
s7: stretching noodles, namely horizontally fixing a noodle rod at one end of the fermented noodles, pulling the noodle downwards by the other noodle rod to extend the noodle rod by 2-3 times, stretching the two noodle separating rods along the middle part of the wound noodles to two ends, avoiding noodle adhesion, doubling the noodles again to be stained with flour, and putting the two noodle rods on a groove-shaped container mouth to ferment the noodles for 1h to ensure that the noodles are naturally pulled to be long;
s8: and (3) drying, namely conveying the stretched noodles in the S7 into a drying room, and drying for 8-9h.
Preferably, the vegetable juice in S1 is formed by mixing freshly squeezed carrot juice and spinach juice.
Preferably, the salt water in S1 has a salt content of 4%.
A high-elastic porous manual hollow noodle making device applied to the preparation method of any one of claims 1-3, comprising a supporting frame;
the support frame consists of a cross rod and a vertical rod;
the horizontal rod is fixedly connected with the vertical rod at the end part to enable the support frame to be of an inverted L-shaped structure, a limiting chute A is formed in the bottom surface of the horizontal rod, a sliding block A is arranged in the limiting chute A, a rope is connected to the bottom end of the sliding block A, the rope freely extends downwards and is wound into a round knot at the bottom end, a locking mechanism is sleeved on the rope, a plurality of limiting holes are formed in the position, close to the top, of the vertical rod at equal intervals, and a limiting chute B is formed in the vertical position below the limiting hole at the bottom end of the vertical rod.
Preferably, the locking mechanism comprises a balancing weight and a soft rubber cap;
the balancing weight is sleeved on the rope above the round knot and is in sliding connection with the rope, the upper end and the lower end of the balancing weight are both in a round table shape, a conical line hole with a large upper part and a small lower part is formed in the middle of the soft rubber cap relative to the rope, and the soft rubber cap cover is arranged at the top end of the balancing weight.
Preferably, one end of a noodle rod is inserted into the limiting hole, the other end of the noodle rod penetrates through the round knot at the bottom end of the rope and is fixed through the locking mechanism, one end of the noodle is sleeved on the noodle rod, and the other end of the noodle is sleeved with the other end of the other noodle rod.
Preferably, the other noodle rod stretches the noodle downwards with even force so as to increase the distance between the two noodle rods by 2-3 times.
Preferably, the noodle stretching mechanism is included;
the noodle stretching mechanism comprises two noodle dividing rods, a noodle stretching machine box and a rotating rod;
the noodle stretching machine comprises a noodle stretching machine box, a noodle stretching machine box and a rotating rod, wherein the rotating rod is arranged on the limit sliding chute B, one end of the rotating rod faces the noodle rod and is fixedly connected with the noodle stretching machine box, the other end of the rotating rod extends to the outer side of the limit sliding chute B and is fixedly provided with a rotary table, a limit sliding chute C is formed in one end of the noodle stretching machine box, the noodle dividing rod extends to the inside of the noodle stretching machine box along the limit sliding chute C, and a driving mechanism is arranged in the middle of the noodle stretching machine box.
Preferably, the driving mechanism comprises a motor case, a motor is arranged in the motor case, a gear A is sleeved on the outer wall of the motor output shaft, a rotating shaft frame comprising two rotating shafts is arranged on one side of the motor output shaft, two intermeshing gears B are sleeved on the rotating shaft frame in a staggered manner, two threaded rods are symmetrically arranged above the rotating shaft frame, unthreaded parts of the threaded rods are arranged in the motor case and are rotationally connected with the threaded rods, two threaded rod ends are mutually contacted and are respectively sleeved with a gear C at positions close to the end, one of the threaded rod ends is in meshed connection with the gear B, a sliding block B is connected to the threaded rod in a threaded manner, and the sliding block B is rotationally connected with the surface dividing rod through a bracket.
Preferably, the thickness of the gear B is 2 times that of the gear C, the diameter of the face rod is more than twice that of the face dividing rod, the rotating rod is provided with a limiting plate which is rotationally connected with the rotating rod on the inner side of the rotating disc, and bolts penetrating through the end faces of two sides of the limiting plate are symmetrically arranged on the limiting plate.
Compared with the prior art, the invention provides a preparation method and a preparation device of high-elastic porous manual hollow dried noodles, which have the following beneficial effects:
1. the invention provides a preparation method of high-elastic porous manual hollow fine dried noodles, which comprises the steps of dissolving yeast in a small amount of water, uniformly spraying the yeast on flour, mixing with freshly squeezed vegetable juice, fully stirring, dissolving a small amount of edible salt with the flour, agglomerating the kneaded flour, coating an edible oil on the surface, fermenting, mixing the vegetable juice with high-gluten wheat, increasing the strength and taste of the flour, enriching the nutrition of the noodles, ensuring that the dough has better elasticity and toughness, simultaneously ensuring that the molded noodles have no salty taste, uniformly smearing the kneaded dough to wait for fermentation by the edible oil, and enabling the kneaded dough to have more plasticity by the edible oil.
2. The invention also provides a manufacturing device of the high-elastic porous manual hollow fine dried noodles, wherein a limit chute A and a sliding block A capable of sliding along the limit chute A are arranged on a cross rod, the bottom end of the sliding block A extends to the outer side of the limit chute A and is connected with a hook, one end of a rope is bound on the hook, the other end of the rope is tied into a round knot type convenient fixing noodle rod, a locking mechanism is arranged on the rope for fixing, and the movement and the fixing of the locking mechanism are realized by pressing a soft rubber cap, so that the high-elastic porous manual hollow fine dried noodles are convenient to use.
3. The noodle rod diameter of the noodle machine is more than twice of that of the noodle dividing rod, when the noodle is hung on the supporting frame, the noodle dividing rod can conveniently pass through the middle part of the noodle, after the long noodle is drawn downwards, the rotating disc is rotated to realize the rotation of the rotating rod, the noodle dividing rod and the noodle stretching machine box rotate 90 degrees along with the rotating rod, the two noodle dividing rods are positioned on the horizontal plane and are perpendicular to the planes of the two noodle rods, and the two noodle dividing rods are driven by the motor in the noodle stretching machine box to move oppositely or reversely, so that the mechanized automatic noodle stretching is realized.
Drawings
FIG. 1 is a schematic diagram of the overall front view of the present invention;
FIG. 2 is a schematic diagram of the overall side view of the present invention;
FIG. 3 is a schematic view of the overall structure of the present invention;
FIG. 4 is a schematic view of the working state structure of the facet lever of the present invention;
FIG. 5 is a schematic view of a cross section of a soft rubber cap and related components of the present invention;
FIG. 6 is a schematic diagram of a stretched noodle machine box according to the present invention;
FIG. 7 is a schematic diagram of a cross section of one end of the noodle stretching machine box and its internal structure;
fig. 8 is a schematic diagram showing the disassembly and internal structure of the motor case of the present invention.
Description of the figure: 1. a support frame; 2. a cross bar; 201. a limiting chute A; 202. a sliding block A; 203. a rope; 204. balancing weight; 205. a soft rubber cap; 206. conical wire holes; 3. a vertical rod; 301. a limiting hole; 302. a limiting chute B; 4. a noodle stretching mechanism; 401. a facet rod; 402. noodle stretching machine box; 403. a rotating lever; 404. a limiting chute C; 405. a motor case; 406. a motor; 407. a gear A; 408. a rotating shaft bracket; 409. a gear B; 410. a threaded rod; 411. a gear C; 412. a sliding block B; 413. a limiting plate; 414. and (5) a bolt.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments.
In the description of the present invention, it should be understood that the terms "upper," "lower," "front," "rear," "left," "right," "top," "bottom," "inner," "outer," and the like indicate or are based on the orientation or positional relationship shown in the drawings, merely to facilitate description of the present invention and to simplify the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present invention.
Example 1:
a preparation method of high-elastic porous manual hollow fine dried noodles comprises the following steps:
s1: preparing ingredients, namely preparing flour, vegetable juice, yeast and brine according to a mass ratio of 100:10:1:40, wherein the flour is selected from high gluten wheat;
s2: mixing dough, dissolving yeast with small amount of water, pouring flour and vegetable juice into a basin, uniformly stirring, uniformly pouring yeast water into the basin, stirring, slowly and uniformly adding salt water, stirring, kneading with force to form dough, coating a layer of edible oil on the surface of the dough, and covering the dough with clean wet cloth to ferment for 0.5-1h;
s3: taking out the fermented dough, placing on a chopping board full of flour, stretching the dough with two hands to be flat, rolling the dough with a rolling pin to make the whole cake round and keep uniform thickness, and controlling the thickness to be 3-5cm;
s4: cutting into sections, spirally cutting along the edge of the cake with kitchen knife to make the cake present a noodle with width of 4-6cm, spreading flour on the noodle surface, and kneading into cylinder;
s5: the noodle is pulled section by section from one end of the noodle, the noodle is repeatedly pulled for 2-3 times, the diameter of the noodle is reduced by 1cm each time, round-corner noodles with the diameter of 1-2cm are formed, the pulled noodles are spirally stacked in a basin in a threaded shape, flour is scattered on each layer of noodles, and a preservative film is sealed on the surface of the noodles and kept stand for 1-2 hours;
s6: fermenting dough, preparing two dough bars, arranging the two dough bars in parallel, arranging a bracket at one end of each of the two dough bars to fix and support the dough bars, sequentially winding the noodles prepared in the step S5 on the two dough bars according to a splayed shape, pouring the wound noodles, horizontally arranging one dough bar on the bracket, and fermenting dough for 1-2 hours;
s7: stretching noodles, namely horizontally fixing a noodle rod at one end of the fermented noodles, pulling the noodle downwards by the other noodle rod to extend the noodle rod by 2-3 times, stretching the two noodle separating rods along the middle part of the wound noodles to two ends, avoiding noodle adhesion, doubling the noodles again to be stained with flour, and putting the two noodle rods on a groove-shaped container mouth to ferment the noodles for 1h to ensure that the noodles are naturally pulled to be long;
s8: and (3) drying, namely conveying the stretched noodles in the S7 into a drying room, and drying for 8-9h.
The vegetable juice in S1 is prepared by mixing freshly squeezed carrot juice and spinach juice.
The salt content in the salt water in S1 is 4 percent.
The invention provides a preparation method of high-elastic porous manual hollow fine dried noodles, which comprises the steps of dissolving yeast in a small amount of water before dough kneading, uniformly spraying the yeast on flour, mixing squeezed Hu Luozhi with spinach juice in a ratio of 1:1, uniformly spraying the mixture into the flour, fully stirring the flour, slowly adding salt water while adding the salt water, kneading the dough, wherein the salt content in the salt water is controlled to be about 3% -5%, uniformly coating edible oil on the kneaded dough, covering a clean wet towel on the surface, and fermenting.
The invention selects the high gluten wheat mixed vegetable juice, increases the flour's strength and taste, enriches the nutrition of the noodles, and in addition, the salt content in the brine is not required to be too high, 4% can ensure that the dough has better elasticity and toughness, meanwhile, the formed noodles do not have salty taste, the kneaded dough is uniformly coated with edible oil for waiting fermentation, the edible oil is added based on the amount which can be absorbed by the gluten, and in addition, the edible oil can ensure that the kneaded noodles have more plasticity and do not influence fermentation.
According to the invention, the dough is continuously mixed for 10-15min after the flour is agglomerated in the dough mixing process, the time length is increased by nearly one time compared with that of common dough mixing, and the loss of carbon dioxide generated in the fermentation process can be prevented by repeatedly kneading the dough, so that the dough is made to be more porous and bulkier, and the porous effect and the pore-forming rate of the hollow fine dried noodles are improved.
According to the invention, fermented dough is uniformly spread, the dough is firstly spread manually according to the softness of the dough, rectangular or round dough cakes are uniformly and regularly controlled as much as possible, a rolling pin is additionally used according to the thickness and uniformity, the flat cake is rolled, the radian at the edge is reduced, when the dough cake is cut, the whole dough is cut into uniform and thick noodles according to a fixed spiral track, the cut noodles are scattered with corn flour to be rubbed into a cylindrical shape, the noodles are pulled by two hands to be lengthened and thinned, round-corner noodles with the diameter of 1-2cm are formed repeatedly for 2-3 times, the noodles are uniformly coiled in a basin, the corn flour is uniformly scattered when the dough is coiled for 1-2h, the soft dough is coiled on two dough rods, the dough rods are arranged in parallel, the noodles are wound in a splayed shape between the two dough rods, and the coiled noodles are hung at the opening of a groove-shaped container for further softening the noodles for 1-2h.
In the invention, as the protein in the noodles is fully absorbed and dissolved and can expand, the protein in the flour is fully absorbed and expanded to form gluten, so that the elasticity and plasticity of the noodles and the porosity of the noodles are increased.
One end of the soft dough is hung on a frame through a dough rod, the other dough rod is pulled down with uniform force to enable the noodles to be elongated and thinned, gluten is prevented from being exposed and adhered to each other, the dough is pulled by using the dough dividing rod to avoid adhesion of the noodles, corn flour is scattered, after the dough is pulled, the noodles are folded in half, the two dough rods are placed on a groove-shaped container together to enable the noodles to naturally sweat and prolong, and after the shape of the noodles is prolonged by 50-60cm, the noodles are dried in an elastic drying room for 8-9h.
According to the invention, the prior art is utilized for drying, so that the noodles can be quickly and efficiently dried in the air at night, in overcast and rainy days and in winter, and the stretched noodles can be hung outside the room with sufficient sunlight for natural drying under natural conditions.
According to the invention, the cutting and pressing of the noodles are reduced in the weighing process, after dough is formed, the noodles are stretched by hands, the rolling pin is used once in the process of increasing the flatness, in addition, the noodles are cut into noodles by one knife, so that the cut noodles have no knife mark, the noodles are always in a state under the condition of not breaking in the subsequent pulling and natural extending processes, the internal fluffy state of the noodles is kept, the aim of high elasticity and multiple holes is fulfilled, and the taste of the noodles is improved.
Example 2:
referring to fig. 1-3, the difference is based on embodiment 1; a high-elastic porous manual hollow noodle making device applied to the preparation method of any one of claims 1-3, comprising a supporting frame (1);
the support frame 1 consists of a cross rod 2 and a vertical rod 3;
the cross rod 2 and the vertical rod 3 are fixedly connected at the end part to enable the support frame 1 to be in an inverted L-shaped structure, a limiting chute A201 is formed in the bottom surface of the cross rod 2, a sliding block A202 is arranged in the limiting chute A201, the bottom end of the sliding block A202 is connected with a rope 203, the rope 203 freely extends downwards and is wound into a round knot at the bottom end, a locking mechanism is sleeved on the rope 203, a plurality of limiting holes 301 are formed in the position, close to the top, of the vertical rod 3 at equal intervals, and a limiting chute B302 is vertically formed below the bottom end limiting hole 301 in the vertical rod 3.
The locking mechanism comprises a balancing weight 204 and a soft rubber cap 205;
the balancing weight 204 is sleeved on the rope 203 above the round knot and is in sliding connection with the rope 203, the upper end and the lower end of the balancing weight 204 are both provided with round truncated cone shapes, a conical line hole 206 with a large upper part and a small lower part is formed in the middle of the soft rubber cap 205 relative to the rope 203, and the soft rubber cap 205 covers the top end of the balancing weight 204.
One end of one face bar in S7 passes through the limit hole 301, the other end of the face bar passes through the round knot at the bottom end of the rope 203 and is fixed by the locking mechanism, and the other face bar naturally sags.
The other noodle rod is evenly pulled downwards with force, so that the distance between the two noodle rods is increased by 2-3 times.
The invention also provides a manufacturing device of the high-elastic porous manual hollow dried noodles, which is time-consuming and labor-consuming in the manufacturing process of the high-elastic porous manual hollow dried noodles, and the mechanical automation is difficult to realize in a plurality of steps by experience control, but two noodle dividing rods with the length of more than 1m are needed for noodle stretching in the manufacturing process, tens of jin of noodles are jumped to two sides, the operation process is laborious and the control force is not needed, so the noodle stretching device is designed.
The invention keeps the support frame 1 of the original L-shaped structure, but the cross bar 2 of the support frame 1 is provided with the limit chute A201 and the sliding block A202 which can slide along the limit chute A201, the bottom end of the sliding block A202 extends to the outer side of the limit chute A201 and is connected with a hook, one end of a rope 203 is bound on the hook, the other end of the rope 203 is tied into a round knot, the rope 203 can move along with the sliding block A202, the rope 203 is provided with a balancing weight 204 and a soft rubber cap 205, the soft rubber cap 205 is sleeved on the balancing weight 204 and simultaneously penetrates through the rope 203, wherein a wire hole 206 of the soft rubber cap 205 is in a conical shape, the rope 203 can generate a relatively friction force with the soft rubber cap 205 when the soft rubber cap 205 is pressed downwards, the soft rubber cap 205 is covered on the balancing weight 204 and can be subjected to outward expansion force after being pressed, the aperture of the bottom end of the wire hole 206 is increased, the friction force with the rope 203 is reduced, and the other end of the balancing weight 204 is propped against the round knot, and the wire head can be fixed after the surface bar is sleeved on the round knot.
According to the invention, the upright 3 of the support frame 1 is provided with the plurality of limiting holes 301 and the limiting sliding grooves B302, one end of the noodle rod is inserted into the limiting holes 301, the other end of the noodle rod is sleeved on a round knot of the rope 203 and is fixed through the locking mechanism, the movement and the fixation of the locking mechanism are realized by pressing the soft rubber cap 205, the operation is more convenient, and the other noodle rod is vertically suspended and pulled downwards to enable the noodles to be lengthened and thinned.
In the invention, the limit chute B302 is provided with the rotating rod 403, one end of the rotating rod 403 is connected with the noodle stretching machine box 402, two noodle dividing rods 401 are arranged at the other end of the noodle stretching machine box 402 for noodle stretching, the noodle stretching machine box 402 is provided with the motor 406 and the meshing mechanism, noodle stretching is carried out through mechanical equipment, and the labor amount of manual operation is reduced.
Example 3:
referring to fig. 4-8, the differences between embodiments 1-2 are that; comprises a noodle stretching mechanism 4;
the noodle stretching mechanism 4 comprises two noodle dividing rods 401, a noodle stretching machine box 402 and a rotating rod 403;
the rotating rod 403 is arranged on the limit sliding chute B302, one end of the rotating rod 403, which faces the surface, is fixedly connected with the noodle stretching machine box 402, the other end of the rotating rod 403 extends to the outer side of the limit sliding chute B302 and is fixedly provided with a rotary table, a limit sliding chute C404 is arranged at one end of the noodle stretching machine box 402, the noodle dividing rod 401 extends to the inside of the noodle stretching machine box 402 along the limit sliding chute C404, and a driving mechanism is arranged in the middle of the noodle stretching machine box 402.
The driving mechanism comprises a motor case 405, a motor 406 is arranged inside the motor case 405, a gear A407 is sleeved on the outer wall of an output shaft of the motor 406, a rotating shaft frame 408 comprising two rotating shafts is arranged on one side of the output shaft of the motor 406, two mutually meshed gears B409 are sleeved on the rotating shaft frame 408 in a staggered mode, two threaded rods 410 are symmetrically arranged above the rotating shaft frame 408, unthreaded parts of the threaded rods 410 are arranged inside the motor case 405 and are rotationally connected with the threaded rods, end parts of the two threaded rods 410 are mutually contacted and are respectively sleeved with a gear C411 at positions close to the end parts, one gear B409 is in meshed connection, a sliding block B412 is arranged on the threaded rod 410, and the sliding block B412 is rotationally connected with the facet dividing rod 401 through a bracket.
The thickness of the gear B409 is 2 times that of the gear C411, the diameter of the surface rod is more than twice that of the surface dividing rod 401, the rotating rod 403 is provided with a limiting plate 413 which is rotationally connected with the rotating rod on the inner side of the rotating disc, and bolts 414 which penetrate through the end faces on two sides of the limiting plate 413 are symmetrically arranged on the limiting plate 413.
The noodle rod diameter of the noodle machine is more than twice of the noodle rod 401, when the noodle is hung on the supporting frame 1, the noodle rod 401 can conveniently pass through the middle part of the noodle, after the long noodle is drawn downwards, the rotating disc is rotated to realize the rotation of the rotating rod 403, the noodle rod 401 and the noodle stretching machine box 402 rotate 90 degrees along with the rotating rod 403, the two noodle rods 401 are positioned on the horizontal plane and are vertical to the planes of the two noodle rods, and the two noodle rods 401 are driven by the motor 406 in the noodle stretching machine box 402 to move oppositely or reversely.
The noodle stretching machine case 402 also comprises a motor case 405, a motor 406 is arranged in the motor case 405, a gear A407 sleeved on an output shaft of the motor 406 is in meshed connection with one gear B409 on a rotating shaft frame 408, the two rotating shafts on the rotating shaft frame 408 are both sleeved with the gears B409, the two gears B409 are meshed with each other, the other two gears B409 are arranged in a staggered mode and are convenient to be respectively in meshed connection with two gears C411, the two gears C411 are respectively connected to two threaded rods 410, synchronous and same-direction rotation of the two threaded rods 410 can be achieved through driving of the motor 406, in addition, a sliding block B412 is connected to the threaded rods 410 in a threaded mode, in the process of rotating the threaded rods 410, the sliding block B412 can move to achieve movement of the noodle dividing rod 401 through a pushing support, the motor 416 is a servo motor capable of achieving forward and reverse rotating shafts, the two gears B409 are connected to a storage battery, and automatic noodle stretching of the noodle dividing rod 401 can be achieved.
In the invention, the rotating rod 403 can drive the split rod 401 and the noodle pulling machine box 402 to rotate and can slide up and down in the limit chute B302, the rotating rod 403 is provided with a limit plate 413 at the position between the upright 3 and the turntable, the limit plate 413 is rotationally connected with the rotating rod 403, but a convex limit ring in the limit plate 413 is clamped in the rotating rod 403, so that the limit plate 413 cannot slide horizontally along the rotating rod, the width of the limit plate 413 is larger than that of the limit chute B302, a bolt 414 is connected at the position of the limit plate 413 opposite to the upright 3 in a threaded manner, the end part of the bolt 414 is screwed against the upright 3, and the noodle pulling mechanism 4 can be fixed on the upright 3.
The present invention is not limited to the above-mentioned embodiments, and any person skilled in the art, based on the technical solution of the present invention and the inventive concept thereof, can be replaced or changed within the scope of the present invention.
Claims (7)
1. A high-elastic porous manual hollow fine dried noodle manufacturing device comprises a supporting frame (1);
the support frame (1) consists of a cross rod (2) and a vertical rod (3);
the cross rod (2) is fixedly connected with the vertical rod (3) at the end part to enable the support frame (1) to be in an inverted L-shaped structure, and is characterized in that: a limiting chute A (201) is formed in the bottom surface of the cross rod (2), a sliding block A (202) capable of sliding is arranged in the limiting chute A (201), a rope (203) is connected to the bottom end of the sliding block A (202), the rope (203) freely extends downwards and is knotted into a round knot at the bottom end, a locking mechanism is sleeved on the rope (203), a plurality of limiting holes (301) are formed in the position, close to the top, of the vertical rod (3) at equal intervals, and a limiting chute B (302) is vertically formed below the bottom limiting hole (301);
the noodle stretching machine also comprises a noodle stretching mechanism (4);
the noodle stretching mechanism (4) comprises two noodle dividing rods (401), a noodle stretching machine case (402) and a rotating rod (403);
the rotating rod (403) is arranged on the limit sliding chute B (302), one end of the rotating rod (403) facing the noodle rod is fixedly connected with the noodle stretching machine box (402), the other end of the rotating rod (403) extends to the outer side of the limit sliding chute B (302) and is fixedly provided with a rotary table, one end of the noodle stretching machine box (402) is provided with a limit sliding chute C (404), the noodle dividing rod (401) extends to the inside of the noodle stretching machine box (402) along the limit sliding chute C (404), and the middle part of the noodle stretching machine box (402) is provided with a driving mechanism;
the driving mechanism comprises a motor case (405), a motor (406) is arranged inside the motor case (405), a gear A (407) is sleeved on the outer wall of an output shaft of the motor (406), a rotating shaft frame (408) comprising two rotating shafts is arranged on one side of the output shaft of the motor (406), two intermeshing gears B (409) are sleeved on the rotating shaft frame (408) in a staggered mode, two threaded rods (410) are symmetrically arranged above the rotating shaft frame (408), unthreaded parts of the threaded rods (410) are arranged inside the motor case (405) and are rotationally connected with the threaded rods, the ends of the threaded rods (410) are mutually contacted and are respectively sleeved with a gear C (411) at positions close to the ends, one of the gears B (409) is in meshed connection, a sliding block B (412) is arranged on the threaded rod (410), and the sliding block B (412) is rotationally connected with a facet rod (401) through a support.
2. The apparatus for making high-elastic porous handmade hollow noodles as claimed in claim 1, wherein: the locking mechanism comprises a balancing weight (204) and a soft rubber cap (205);
the balancing weight (204) is sleeved on the rope (203) above the round knot and is in sliding connection with the rope, the upper end and the lower end of the balancing weight (204) are both in a round table shape, a conical wire hole (206) with a large upper part and a small lower part is formed in the middle of the soft rubber cap (205) relative to the rope (203), and the top end of the balancing weight (204) is covered by the soft rubber cap (205).
3. The apparatus for making high-elastic porous handmade hollow noodles as claimed in claim 2, wherein: one end of a noodle rod is inserted into the limiting hole (301), the other end of the noodle rod penetrates through a round knot at the bottom end of the rope (203) and is fixed through a locking mechanism, one end of a noodle is sleeved on the noodle rod, and the other end of the noodle is sleeved with the other end of the other noodle rod.
4. The apparatus for making high-elastic porous handmade hollow noodles as claimed in claim 1, wherein: the thickness of the gear B (409) is 2 times that of the gear C (411), the diameter of the face bar is more than twice that of the face dividing bar (401), the rotating bar (403) is provided with a limiting plate (413) which is rotationally connected with the rotating bar at the inner side of the rotating disc, and bolts (414) penetrating through two side end faces of the limiting plate are symmetrically arranged on the limiting plate (413).
5. A method for preparing high-elastic porous manual hollow noodles by using the equipment as claimed in any one of claims 1 to 4, which is characterized in that: the method comprises the following steps:
s1: preparing ingredients, namely preparing flour, vegetable juice, yeast and brine according to a mass ratio of 100:10:1:40, wherein the flour is selected from high gluten wheat;
s2: mixing dough, dissolving yeast with small amount of water, pouring flour and vegetable juice into a basin, uniformly stirring, uniformly pouring yeast water into the basin, stirring, slowly and uniformly adding salt water, stirring, kneading with force to form dough, coating a layer of edible oil on the surface of the dough, and covering the dough with clean wet cloth to ferment for 0.5-1h;
s3: taking out the fermented dough, placing on a chopping board full of flour, stretching the dough with two hands to be flat, rolling the dough with a rolling pin to make the whole cake round and keep uniform thickness, and controlling the thickness to be 3-5cm;
s4: cutting into sections, spirally cutting along the edge of the cake with kitchen knife to make the cake present a noodle with width of 4-6cm, spreading flour on the noodle surface, and kneading into cylinder;
s5: the noodle is pulled section by section from one end of the noodle, the noodle is repeatedly pulled for 2-3 times, the diameter of the noodle is reduced by 1cm each time, round-corner noodles with the diameter of 1-2cm are formed, the pulled noodles are spirally stacked in a basin in a threaded shape, flour is scattered on each layer of noodles, and a preservative film is sealed on the surface of the noodles and kept stand for 1-2 hours;
s6: fermenting dough, preparing two dough bars, arranging the two dough bars in parallel, arranging a bracket at one end of each of the two dough bars to fix and support the dough bars, sequentially winding the noodles prepared in the step S5 on the two dough bars according to a splayed shape, pouring the wound noodles, horizontally arranging one dough bar on the bracket, and fermenting dough for 1-2 hours;
s7: stretching noodles, namely horizontally fixing a noodle rod at one end of the fermented noodles, pulling the noodle downwards by the other noodle rod to extend the noodle rod by 2-3 times, stretching the two noodle separating rods along the middle part of the wound noodles to two ends, avoiding noodle adhesion, doubling the noodles again to be stained with flour, and putting the two noodle rods on a groove-shaped container mouth to ferment the noodles for 1h to ensure that the noodles are naturally pulled to be long;
s8: and (3) drying, namely conveying the stretched noodles in the S7 into a drying room, and drying for 8-9h.
6. The method for preparing the high-elastic porous manual hollow noodles according to claim 5, wherein the method comprises the following steps: the vegetable juice in the step S1 is formed by mixing freshly squeezed carrot juice and spinach juice.
7. The method for preparing the high-elastic porous manual hollow noodles according to claim 5, wherein the method comprises the following steps: the salt content of the salt water in the S1 is 4 percent.
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| CN113940364A (en) * | 2021-09-22 | 2022-01-18 | 宁夏亲喜之面食品有限公司 | Chain type dough leavening box dynamic leavening device and system |
| CN113925073B (en) * | 2021-09-22 | 2022-11-29 | 宁夏亲喜之面食品有限公司 | Automatic control system and production method for manual hollow fine dried noodles |
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