CN1443471A

CN1443471A - Production method of filled noodles

Info

Publication number: CN1443471A
Application number: CN02123923A
Authority: CN
Inventors: 黎长新
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-03-11
Filing date: 2002-07-10
Publication date: 2003-09-24
Anticipated expiration: 2022-07-10
Also published as: CN1232185C

Abstract

The production method of sandwiched noodle includes: kneading flour and preparing stuffing, making the dough into dough sheet; making the dough sheet into noodle blank; wrapping the core stuffing into noodle blank, the core stuffing can not be exposed out; spreading dry flour on the surface of the stuffing-wrapped noodle blank; elongating the noodle blank with stuffing, then folding; further elongatnig and more folding; repeating said operation until the noodle is elongated to required diameter and thinness.

Description

The preparation method of filled noodles

Technical field

The present invention relates to a kind of preparation method of noodle with stuffing, particularly relate to a kind of method of utilizing drawing process to make noodle with stuffing.

Background technology

Noodles are one of food of liking of people, especially at home or some external places then especially with it as a kind of staple food.Traditional noodles mostly are solid noodles, and the seasoning when noodles are edible mainly realizes by the condiment of follow-up adding, yet the kind of the condiment that adds by this way is limited, can't satisfy the demand of people to various tastes.Therefore filled noodles arises at the historic moment, this noodles are to have a sandwich in the central, sandwich contains the required sunken material of people, the seasoning of this noodles is except realizing by the traditional condiment of follow-up adding, can also replenish seasoning by sandwich, can also in sandwich, add the required various nutritional labelings of people simultaneously.

Chinese patent application CN1104874A discloses a kind of preparation method of filled noodles, it is that to utilize rolling wheel that dough is flattened into dough sheet standby, then utilize the level and smooth pinch roller of wheel face to cooperate the briquetting roller that has some parallel chases on the wheel face that it is rolled into the dough sheet of some ditch shapes, filling falls into material in these ditches again, and another dough sheet covered be filled with on the dough sheet that falls into material and give roll-in and make up and down that dough sheet combines, be cut to noodle with stuffing at last.Chinese patent application CN1196896A discloses the another kind of preparation method of filled noodles, this method is utilized a compression tool with inside and outside cylinder, the outlet of inner core is for falling into the material extrusion, be around the lining extrusion that falls into the material extrusion between inner core and the urceolus, extrude when falling into material lining and extrude simultaneously around sunken material and form noodles with sandwich.All there is following common deficiency in above-mentioned prior art, that is: 1, the shaping of noodles must realize by shaping dies or compression tool, thereby because place or increase the former of equipment investment thereby limited the scope of making filled noodles; 2, the shaping of noodles all realizes by shaping dies or compression tool, the thickness of noodles is subjected to the restriction of shaping dies or compression tool size and can not arbitrarily adjusts, obtain that thickness does not wait, the noodles of plurality of specifications then need supporting multiple shaping dies or compression tool, cost is higher; 3, noodles are made by shaping dies or compression tool, are machine-processed noodles, and its toughness is low, and mouthfeel is poor.

The technology contents of invention

The objective of the invention is to overcome the above-mentioned deficiency of prior art, a kind of preparation method of new filled noodles is provided, the convenient making reduces cost.

The preparation method of filled noodles of the present invention comprises the steps:

A and face: with flour is that major ingredient adds suitable quantity of water and mixes standby;

B, coremaking filling: prepare the core filling of required kind standby;

C, preparation bag core face base: the face that will become reconciled is made strip face base, and wraps into the core filling therein, and the core filling can not expose;

D, dusting: on the surface of bag core face base, sprinkle dry flour;

E, stretching: the above-mentioned belt carcass face base that spreads dry flour is elongated, folding then, elongate again, folding again, so repeat, until noodles being pulled to diameter or the fineness that needs, the size of its pulling force constantly is as the criterion with noodles.

Used main material of flour is common superior wheat flour, high-strength flour, weak strength flour or their mixed powder, and its prescription is the water that 1 part of flour adds 0.7-1.2 part.

Described prescription is preferably the water that 1 part of flour adds 0.8-1 part.

The step that can also add a little salt or alkali or emulsifying agent in the described and face step is to increase the toughness of face.

The addition of described salt is 0.005-0.015 part.

In the described dusting step, used flour is common superior wheat flour, high-strength flour, weak strength flour, starch or their mixed powder, adhesion between the noodles when purpose of dusting is hand-pulled noodles.

This method also be included in and the face step after awake face step, the purpose of this step is to make the looking familiar or the internal component of becoming reconciled more even, the toughness of increase face makes that drawing of face is easier carries out.

This method makes the face of becoming reconciled rub the step of distortion repeatedly after also being included in the face step of waking up, and the purpose of this step also is to make the face internal component of becoming reconciled more even, increases the toughness of face, and drawing easily of face carried out.

In described preparation bag core face base step, at first form flat strip shaped face base, then filling is layered on equably the central authorities of face base, again filling is wrapped.

In described preparation bag core face base step, at first form face base with groove, then filling is layered in the groove equably, again filling is wrapped.

Compare with prior art, the thickness of its noodles of preparation method of filled noodles of the present invention is decided according to the degree of drawing, do not need particular manufacturing craft or instrument, reduced cost, and, method of the present invention also can not used machine or equipment and only by means of manual realization, so when reducing cost, also enlarged the scope of making filled noodles.

The salt of above-mentioned preferred prescription and adding can make the easier enforcement of method of the present invention.

The specific embodiment

Embodiment 1:

1kg high-strength flour (as making the Golden Elephant powder of bread) adds 0.7kg water, and becomes face; Sweetened bean paste adds suitable quantity of water and is mixed, and makes filling; The mixed powder of high-strength flour and cornstarch is laid on the case face equably, the face that to become reconciled then form 1 meter long flat strips put with the case face on, sweetened bean paste stuffing is placed equably the central authorities of flat strips, and filling wrapped, sprinkle flour and be twisted into round strip, with the hands catch two to elongate towards two ends, folding from the centre then, with the hands catch two to elongate again towards two ends, influence stretching in order to prevent noodles from scattering, can suitably reverse noodles loosely are screwed in together, at this, since be stained with dry flour on the noodles, can adhesion between each noodle.Repeat above-mentioned action 12 times, can make 4096 fine flours, root root band filling.

Embodiment 2:

The addition that dewaters is outside 0.7kg becomes 0.9kg, and other is with embodiment 1.

Embodiment 3:

The addition that dewaters is outside 0.7kg becomes 1.2kg, and other is with embodiment 1.

Embodiment 4:

On the basis of embodiment 1-3, add 5 gram salt.

Embodiment 5:

On the basis of embodiment 1-3, add 10 gram salt.

Embodiment 6:

On the basis of embodiment 1-3, add 15 gram salt.

Embodiment 7:

Except that high-strength flour being replaced with the common superior wheat flour, other is with embodiment 1-6.

Embodiment 8:

Except that high-strength flour is replaced with the weak strength flour, other is with embodiment 1-6.

Embodiment 9:

Except that the mixed powder that high-strength flour is replaced with common superior wheat flour, high-strength flour, weak strength flour three or arbitrarily both mixed powder, other is with embodiment 1-6.

Embodiment 10:

Except that sweetened bean paste stuffing being replaced with meat stuffing, dish filling, yolk filling, lotus-seed paste filling, seafood filling, other is with embodiment 1-9.

Because method of the present invention is simple, implements this method with hand-pulled noodles device or equipment and also can obtain the effect same with above-mentioned manual operations.

Multiple eating methods such as the filled noodles of making of method of the present invention can adopt steaming, explode, iron, fry in shallow oil, bake, boil.

Above-mentioned just illustrative to the description of invention with reference to embodiment, and do not constitute qualification to it.Obviously, on basis of the present invention, can carry out many modification or improvement, but not break away from the scope that its essence and its claim are protected.

Claims

1, a kind of filled noodles preparation method is characterized in that comprising the steps:

B, coremaking filling: prepare the core filling of required kind standby;

D, dusting: on the surface of bag core face base, sprinkle dry flour;

2, noodle with stuffing preparation method according to claim 1 is characterized in that, in the described and face step, used main material of flour is common superior wheat flour, high-strength flour, weak strength flour or their mixed powder, and its prescription is the water that 1 part of flour adds 0.7-1.2 part.

3, noodle with stuffing preparation method according to claim 2 is characterized in that, described prescription is the water that 1 part of flour adds 0.8-1 part.

4, noodle with stuffing preparation method according to claim 2 is characterized in that, can also add a little salt or alkali or emulsifying agent in the described and face step.

5, noodle with stuffing preparation method according to claim 2 is characterized in that, this method also is included in the step that adds 0.005-0.015 part salt with the face step.

According to the described noodle with stuffing preparation method of one of claim 1-5, it is characterized in that 6, in the described dusting step, used flour is common superior wheat flour, high-strength flour, weak strength flour, starch or their mixed powder.

7, noodle with stuffing preparation method according to claim 6 is characterized in that, this method also is included in and face step awake face step afterwards.

8, noodle with stuffing preparation method according to claim 7 is characterized in that, this method also is included in the face step of waking up is rubbed distortion afterwards repeatedly to the face of becoming reconciled step.

9, according to claim 7 or 8 described noodle with stuffing preparation methods, it is characterized in that, in described preparation bag core face base step, at first form flat strip shaped face base, then filling is layered on equably the central authorities of face base, again filling is wrapped.

10, according to claim 7 or 8 described noodle with stuffing preparation methods, it is characterized in that, in described preparation bag core face base step, at first form face base, then filling is layered in the groove equably, again filling is wrapped with groove.