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Method for processing hollow noodles stretched by hand

A processing method and hollow technology, applied in the application, food preparation, food science and other directions, can solve the problems of poor taste, the hollow noodles are not resistant to cooking, not chewy and smooth, and achieve good taste, better taste, and smooth muscles. Effect

Inactive Publication Date: 2009-05-20
王建平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing hollow noodles are all machine-made, and the hollow noodles made by the machine are not resistant to cooking, not chewy and smooth, and have a poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: 1. Take 1000g of flour, 30g of salt, 2 egg whites and an appropriate amount of water, and stir evenly to obtain reconciled noodles.

[0012] 2. Take a section of reconciled noodles and spread it evenly to a thickness of 5cm; cut the flattened noodles into wide strips with a width of 5cm with a knife, and then press the wide strips into flat strips with a width of 15cm and a thickness of 1cm.

[0013] 3. Apply sesame oil evenly on the surface of the flat strip, and then roll it into a hollow strip along the wide side.

[0014] 4. Roll the hollow strips into a multi-layered noodle plate, and apply sesame oil on each layer of noodle body; after flattening the noodle plate, roll it into a multi-layered noodle plate again for 30 minutes.

[0015] 5. Hang the hollow strips rolled into a noodle dish in a cool environment for 1 hour; stretch the suspended noodles to a moderate thickness and hang them in a cool environment for 20 minutes.

[0016] 6. Take it out, str...

Embodiment 2

[0018] Example 2: 1. Take 500g of flour, 20g of salt, 2 egg whites and an appropriate amount of water, and stir evenly to obtain reconciled noodles.

[0019] 2. Take a section of reconciled noodles and press it into a flat strip with a width of 20cm and a thickness of 2cm.

[0020] 3. Apply sesame oil evenly on the surface of the flat strip, and then roll it into a hollow strip along the wide side.

[0021] 4. Stretch the hollow strips to a moderate thickness and dry them to obtain hand-stretched hollow noodles.

Embodiment 3

[0022] Example 3: 1. Take 1000g of flour, 20g of salt, 1 egg white and an appropriate amount of water, and stir evenly to obtain reconciled noodles.

[0023] 2. Take a section of reconciled noodles and spread them evenly to a thickness of 3cm; cut the flattened noodles into wide strips with a width of 3cm with a knife, and then press the wide strips into flat strips with a width of 10cm and a thickness of 0.5cm.

[0024] 3. Apply sesame oil evenly on the surface of the flat strip, and then roll it into a hollow strip along the wide side.

[0025] 4. Roll the hollow strips into a multi-layered noodle dish, and smear the body of each layer with sesame oil; after flattening the noodle dish, roll it into a multi-layered noodle dish again for 40 minutes.

[0026] 5. Hang the hollow strips rolled into a noodle dish in a cool environment for 0.5 hours; stretch the suspended noodles to a moderate thickness and hang them in a cool environment for 30 minutes.

[0027] 6. Take it out, s...

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PUM

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Abstract

The invention discloses a method for processing hand-pulled hollow noodles. The method adopts a formula that uses flour as a main ingredient to be added with common salt and well mixed with a proper amount of water, and comprises the following steps: a. a length of well-made dough is laid flatly and cut into flat strips by a knife; b. the bodies of the flat strips are coated with sesame oil and are rolled into hollow noodles along a wide edge; and c. the hollow noodles are pulled to be of a proper length and thickness and dried to obtain the hand-pulled hollow noodles. The processing method is developed through years of practice and invention based on the study of gracilaria fissidens tribute vermicelli. The processing method adopts hand pulling, sesame oil spread on the bodies of the dough and rolling the dough into a hollow structure to obtain hollow noodles which are boilproof, pliable and smooth and have a good taste.

Description

technical field [0001] The invention relates to a processing method of pasta, in particular to a processing method of hand-stretched hollow noodles. Background technique [0002] With the improvement of living standards, people pay more and more attention to food, not only pay attention to quality, but also pay attention to artistic taste and characteristics. Existing hollow noodles are all made by machine, and the hollow noodles made by machine are not resistant to cooking, not chewy and smooth, and have poor mouthfeel. The traditional craft of making hollow noodles by hand has been lost, such as "Fengwei Gong (Gong) Noodles", the flat strips are hollow and shaped like a phoenix tail. It was the food of the royal dining room during the Xuande period of the Ming Dynasty, and it has been lost for more than a hundred years since the end of the Qing Dynasty. . Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a proc...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L7/109
Inventor 王建平王一奇
Owner 王建平