CN114208867A - Preparation method of brewing type non-fried stewed noodles - Google Patents
Preparation method of brewing type non-fried stewed noodles Download PDFInfo
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- CN114208867A CN114208867A CN202111639169.8A CN202111639169A CN114208867A CN 114208867 A CN114208867 A CN 114208867A CN 202111639169 A CN202111639169 A CN 202111639169A CN 114208867 A CN114208867 A CN 114208867A
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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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
A preparation method of brewing type non-fried stewed noodles comprises the steps of making dough into cakes, drying, cooling and packaging, wherein the preparation formula of the cakes comprises the following components in parts by weight: 90-100 parts of wheat flour, 2-4 parts of edible salt, 0.03-0.05 part of edible alkali, 0.5-0.7 part of eggs and 0.1-0.3 part of a flour-pulling agent.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a preparation method of brewing type non-fried stewed noodles.
Background
The instant noodles are convenient to preserve, simple and convenient to cook, and can be rapidly developed in the global scope, thereby being one of the most important products in instant food. The traditional instant noodles mainly comprise fine egg noodles, and are fried at high temperature, the oil content is about 22%, the heat is very high, and the instant noodles are easy to become fat after being eaten for a long time. The stewed noodles in Henan is popular in the south, but are eaten at the same time, so that the stewed noodles in Henan are inconvenient to transport in different places and store for a long time. The long-history regional characteristic noodles are made into an instant noodle form, so that regional limitation can be broken, people in different countries and other regions can taste the stewed noodles, and instant noodle products are enriched.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of brewing type non-fried stewed noodles. The preparation method is characterized by comprising the following steps:
(1) kneading: the formula for making the flour cake comprises the following components in parts by weight: 90-100 parts of wheat flour, 2-4 parts of edible salt, 0.03-0.05 part of edible alkali, 0.5-0.7 part of eggs and 0.1-0.3 part of flour-pulling agent, adding a proper amount of purified water to knead dough, and performing conventional procedures of curing, rolling, shredding, steaming, cutting and folding after kneading dough to obtain cooked dough blocks.
(2) And (3) drying: drying the cooked dough blocks with circulating hot air or microwave until the water content is lower than 10%;
(3) and (3) cooling: naturally cooling or cooling to room temperature +/-5 ℃ by adopting a cooling machine;
(4) and (6) packaging.
The preparation formula of the flour cake comprises the following components in parts by weight: 96 parts of wheat flour, 3 parts of edible salt, 0.04 part of edible alkali, 0.6 part of eggs and 0.2 part of stretched noodles agent.
The dietary alkali and the stretched noodle agent are both dried and pulverized.
The eggs are native eggs.
Advantageous effects
The invention has the advantages of non-frying, nutrition, health and simple and convenient eating.
Detailed Description
The present invention is further illustrated by the following examples, which do not limit the present invention in any way, and any modifications or changes that can be easily made by a person skilled in the art to the present invention will fall within the scope of the claims of the present invention without departing from the technical solution of the present invention.
Example 1
A preparation method of brewing type non-fried stewed noodles is characterized by comprising the following steps:
(1) kneading: the formula for making the flour cake comprises the following components in parts by weight: 96 parts of wheat flour, 3 parts of edible salt, 0.04 part of dietary alkali, 0.6 part of eggs and 0.2 part of flour-pulling agent, adding a proper amount of purified water to knead dough, and performing conventional procedures of curing, rolling, shredding, steaming, cutting and folding after kneading to obtain cooked dough blocks; the dietary alkali and the stretched noodles agent are both dried and pulverized; the effect of the eggs is the best;
(2) and (3) drying: drying the cooked dough blocks with circulating hot air or microwave until the water content is lower than 10%;
(3) and (3) cooling: naturally cooling or cooling to room temperature +/-5 ℃ by adopting a cooling machine;
(4) and (6) packaging.
Example 2
A preparation method of brewing type non-fried stewed noodles is characterized by comprising the following steps:
(1) kneading: the formula for making the flour cake comprises the following components in parts by weight: 90 parts of wheat flour, 2 parts of edible salt, 0.03 part of dietary alkali, 0.5 part of eggs and 0.1 part of flour-pulling agent, adding a proper amount of purified water to knead dough, and performing conventional procedures of curing, rolling, shredding, steaming, cutting and folding after kneading to obtain cooked dough pieces; the dietary alkali and the stretched noodles agent are both dried and pulverized; the effect of the eggs is the best;
(2) and (3) drying: drying the cooked dough blocks with circulating hot air or microwave until the water content is lower than 10%;
(3) and (3) cooling: naturally cooling or cooling to room temperature +/-5 ℃ by adopting a cooling machine;
(4) and (6) packaging.
Example 3
A preparation method of brewing type non-fried stewed noodles is characterized by comprising the following steps:
(1) kneading: the formula for making the flour cake comprises the following components in parts by weight: 100 parts of wheat flour, 4 parts of edible salt, 0.05 part of dietary alkali, 0.7 part of eggs and 0.3 part of flour-pulling agent, adding a proper amount of purified water to knead dough, and performing conventional procedures of curing, rolling, shredding, steaming, cutting and folding after kneading to obtain cooked dough blocks; the dietary alkali and the stretched noodles agent are both dried and pulverized; the effect of the eggs is the best;
(2) and (3) drying: drying the cooked dough blocks with circulating hot air or microwave until the water content is lower than 10%;
(3) and (3) cooling: naturally cooling or cooling to room temperature +/-5 ℃ by adopting a cooling machine;
(4) and (6) packaging.
Example 4
Regarding the formula for making the flour cake, taking 250kg of flour as an example: the ingredients are 8kg of edible salt, 100g of edible alkali, 1500g of eggs, 500g of dough pulling agent, rolling in series after 30 minutes of dough standing, steaming, coiling, sterilizing by microwave, turning over bowls, drying and the like, and cooked dough blocks can be obtained and can be eaten after being brewed for 5 minutes by boiled water at the temperature of 100 ℃.
Claims (5)
1. A preparation method of brewing type non-fried stewed noodles is characterized by comprising the following steps:
(1) kneading: the formula for making the flour cake comprises the following components in parts by weight: 90-100 parts of wheat flour, 2-4 parts of edible salt, 0.03-0.05 part of edible alkali, 0.5-0.7 part of eggs and 0.1-0.3 part of flour-pulling agent, adding a proper amount of purified water to knead dough, and performing conventional procedures of curing, rolling, shredding, steaming, cutting and folding after kneading dough to obtain cooked dough blocks.
Drying: drying the cooked dough blocks with circulating hot air or microwave until the water content is lower than 10%;
(3) and (3) cooling: naturally cooling or cooling to room temperature +/-5 ℃ by adopting a cooling machine;
(4) and (6) packaging.
3. The method of claim 1, wherein the method further comprises the step of: the preparation formula of the flour cake comprises the following components in parts by weight: 96 parts of wheat flour, 3 parts of edible salt, 0.04 part of edible alkali, 0.6 part of eggs and 0.2 part of stretched noodles agent.
4. The method of claim 1, wherein the method further comprises the step of: the dietary alkali and the stretched noodle agent are both dried and pulverized.
5. The method of claim 1, wherein the method further comprises the step of: the eggs are native eggs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111639169.8A CN114208867A (en) | 2021-12-30 | 2021-12-30 | Preparation method of brewing type non-fried stewed noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111639169.8A CN114208867A (en) | 2021-12-30 | 2021-12-30 | Preparation method of brewing type non-fried stewed noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114208867A true CN114208867A (en) | 2022-03-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111639169.8A Pending CN114208867A (en) | 2021-12-30 | 2021-12-30 | Preparation method of brewing type non-fried stewed noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN114208867A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982821A (en) * | 2015-06-08 | 2015-10-21 | 南乐红高粱面业科技发展有限公司 | Industrialized hand-pulled convenient stewed noodle processing technology |
-
2021
- 2021-12-30 CN CN202111639169.8A patent/CN114208867A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982821A (en) * | 2015-06-08 | 2015-10-21 | 南乐红高粱面业科技发展有限公司 | Industrialized hand-pulled convenient stewed noodle processing technology |
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