CS240335B1 - Method of ten-eggs home paste production - Google Patents
Method of ten-eggs home paste production Download PDFInfo
- Publication number
- CS240335B1 CS240335B1 CS847145A CS714584A CS240335B1 CS 240335 B1 CS240335 B1 CS 240335B1 CS 847145 A CS847145 A CS 847145A CS 714584 A CS714584 A CS 714584A CS 240335 B1 CS240335 B1 CS 240335B1
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- Czechoslovakia
- Prior art keywords
- egg
- eggs
- pasta
- home
- noodles
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 235000015927 pasta Nutrition 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000012149 noodles Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 238000001035 drying Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Spósob výroby 10-vaječných domácích cestovín, ktorého podstatou je, že do 1 kg pšeničnej ipúky sa vmiešava 10 kusov čerstvých vajec s 0,03 až 0,08 kg soli pri teplote 28 až 30 °C. Po vytvoření tvarovaných cestovín o hrúbke 0,8 až 1,2 mm sa tieto sušia 8 až 50 min pri teplote 70 až 80 °C s výslednou vlhkosťou 13 °/o.A method for producing 10-egg domestic pasta, the essence of which is that up to 1 kg 10 pieces of fresh is mixed in the wheat paste eggs with 0.03 to 0.08 kg of salt at temperature 28-30 ° C. After Creating Shaped pasta with a thickness of 0.8 to 1.2 mm and these dried at 70 to 80 ° C for 8 to 50 min with a final humidity of 13 ° / o.
Description
Vynález sa týká spósobu výroby 10-vaječných, domácich cestovín bez pridávania pitnej vody.The invention relates to a process for the production of 10-egg homemade pasta without the addition of drinking water.
V súčasnosti sa trvanlivé cestoviny pripravujú maximálně z 8 slepačlch vajec, alebo tejto dávke zodpovedajúcej vaječný prášok a s určitou dávkou pitnej vody. Voda na jednej straně spósobuje premiesenie všetkých komponentov, no na druhej straně sposobuje hnednutie a šednutie cesta (polyfenoloxidáza j. Vzhladom na to, že do cesta sa přidává len maximálně 8 vajec v čerstvom stave, alebo v prášku, cesto má málo hutnú konzistenciu a po vysušení nemá požadovaný sklovitý lom. Cestoviny nie sú prúžne a po uvaření sú lepkavé a rozvařené. Preto majú nízku -nutričnú a teda aj úžitkovú hodnotu.Presently, durable pasta is prepared from a maximum of 8 chicken eggs, or this dose corresponding to egg powder and with a certain dose of drinking water. Water on the one hand mixes all the ingredients, but on the other hand it causes browning and graying of the dough (polyphenol oxidase j). The pasta is not elastic and, after cooking, is sticky and overcooked, and therefore has a low nutritional and hence utility value.
Vyššie uvedené nedostatky odstraňuje spósob výroby 10-vaječných domácich cestovín, ktorého podstatou je, že do 1 kg polohrubé} pšeničnej muky sa vmieša aspoň 10 kusov čerstvý vajec s 0,03 až 0,08 kg soli pri teplote 28 až 30 °C, pričom po vytvoření například rezancov, nitoviek, malých a velkých fliačkov, tarhone a vretienok o hrúbke 0,8 až 1,2 mm, sa tieto sušia 8 až 50 min pri teplote 70 až 85 °C s výslednou vlhkosťou 11 až 13 %. .........The above-mentioned drawbacks are overcome by the process of making 10-egg homemade pasta, which consists in mixing at least 10 pieces of fresh eggs with 0.03 to 0.08 kg of salt at 28 to 30 ° C into 1 kg of semi-coarse wheat flour. after forming, for example, noodles, rivets, small and large patches, tarons and spindles of 0.8 to 1.2 mm thickness, they are dried for 8 to 50 minutes at 70 to 85 ° C with a resulting humidity of 11 to 13%. .........
Výhodou spósobu výroby 10-vaječných domácich cestovín podlá vynálezu je, že cestoviny sú pevné, pružné a po uvaření sú bez akejkolvek lepkavosti a rozvaritelnosti.An advantage of the process of making the 10-egg homemade pasta according to the invention is that the pasta is firm, flexible and after cooking it is free from any tackiness and meltability.
Vzhladom na to, že cesto sa připravuje bez přídavku vody, nevzniká hnednutie a šednutie cesta a po usušení má sklovitý lom.Due to the fact that the dough is prepared without the addition of water, there is no browning and graying of the dough and, after drying, it has a glassy fracture.
PřikladlEXAMPLE
Do predpísaného množstva preosiatej pšeničnej muky polohrubej t. j. d0 1 kg sa vmieša vaječný obsah z 10 slepačích vajec a 0,05 kg soli.Into the prescribed quantity of sieved wheat flour, ie d 0 1 kg, mix the egg content of 10 chicken eggs and 0,05 kg of salt.
Po vytvoření cesta vhodnej konzistencie sa toto ručně niekolkokrát prehnetí za dobu 15 min. Cesto sa pri teplote 28 °C pretiahne ces lisovací stroj na hrůbku 0,8 mm. Po predbežnom osušení cesta, volné uloženého na dřevených závesoch, sa vykoná tvarovanie pomocou krájacích strojov na rezance, malé a velké fliačky, nitovky, tarhone, alebo vretienka. Takto připravené cestoviny sa sušia v elektrickej sušiarni a to, nitovky 8 min, tarhoňa, malé i velké fliačky, rezance a vretienka 40 min pri teplote 80 °C. Cestoviny majú po vysušení maximálny obsah vlhkosti 13 %.Once a suitable consistency dough has been formed, this is manually kneaded several times for 15 minutes. The dough is drawn at a temperature of 28 ° C through a press machine to a depth of 0.8 mm. After preliminary drying of the dough loosely deposited on the wooden hinges, the shaping is carried out using chopping machines for noodles, small and large patches, rivets, tarhone or spindle. The pasta thus prepared is dried in an electric oven for 8 minutes, tarns, small and large patties, noodles and spindle for 40 minutes at 80 ° C. Pasta has a maximum moisture content of 13% after drying.
Příklad 2Example 2
Vytvořené cesto podlá příkladu 1 sa pri teplote 30 °C pretiahne ces lisovací stroj na hrubku 1,2 mm a po vytvarovaní sa nitovky sušia 10 min, tarhoňa, malé i velké fliačky, rezance a vretienka 50 min pri teplote 85 °C.The dough of Example 1 is drawn at a temperature of 30 ° C through a press machine to a thickness of 1.2 mm and after shaping the threads are dried for 10 minutes, tarhons, small and large patches, noodles and spindles at 85 ° C for 50 minutes.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS847145A CS240335B1 (en) | 1984-09-24 | 1984-09-24 | Method of ten-eggs home paste production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS847145A CS240335B1 (en) | 1984-09-24 | 1984-09-24 | Method of ten-eggs home paste production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CS714584A1 CS714584A1 (en) | 1985-06-13 |
| CS240335B1 true CS240335B1 (en) | 1986-02-13 |
Family
ID=5420031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS847145A CS240335B1 (en) | 1984-09-24 | 1984-09-24 | Method of ten-eggs home paste production |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS240335B1 (en) |
-
1984
- 1984-09-24 CS CS847145A patent/CS240335B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CS714584A1 (en) | 1985-06-13 |
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