Noodle processing method

A processing method and noodle technology, which is applied in grain processing, food preparation, grain milling, etc., can solve the problems of inconvenient storage and intolerant cooking of raw noodles, and achieve good taste and prolong storage time

Inactive Publication Date: 2013-02-13
程永发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is to disclose a processing method of noodles, so as to solve the problems of inconvenient storage and intolerant cooking of existing raw noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Fry 250Kg of sun-dried wheat grains in a dry pan at 45-50 degrees Celsius for 15-20 minutes. After the wheat grains are eighty mature, let them stand in a ventilated place at room temperature for 30-45 minutes, then grind the cooled wheat grains, and then Noodles are made through processes such as kneading and cutting.

Embodiment 2

[0011] Heat 250Kg of sun-dried wheat grains in an oven for 15-20 minutes. The heating temperature on the surface of the wheat grains is 45-50 degrees Celsius. Wheat grains are ground into flour, and then noodles are made into noodles through kneading and cutting processes.

Embodiment 3

[0013] Grind 250Kg of sun-dried wheat grains into powder, fry in a dry pan at 45-50 degrees Celsius for 5-7 minutes, turn off the heat and let it stand for 60-90 minutes after the flour is fully mature, and then knead the cooled flour into dough. Then make noodles by cutting and other processes.

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PUM

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Abstract

The invention discloses a noodle processing method, which aims to solve the problems that the existing raw noodle is not convenient to store and is not boilproof. The method not only comprises the traditional steps of pulverizing, dough making, shape cutting and the like, but also comprises the following steps: before dough making, heating dry flour to be at least 80% cooked; or before pulverizing, heating dry kernels used for pulverizing to be at least 80% cooked, and preferably, the heating process is frying.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a noodle processing method. Background technique [0002] At present, there are many kinds of pasta, and the processing of traditional pasta all concentrates on the reprocessing to the raw noodles of forming, and wherein, the manufacturing step of making raw noodles mostly comprises steps such as milling, kneading, and cutting. [0003] However, there are problems such as storage inconvenience and intolerance to cooking in traditional raw noodles, which still need to be improved. Contents of the invention [0004] The main purpose of the present invention is to disclose a processing method of noodles, so as to solve the problems of inconvenient storage and non-boiling resistance of existing raw noodles. [0005] In order to achieve the above purpose, the present invention discloses a noodle processing method, which not only includes the traditional steps of milling, kn...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16B02B1/00A23L7/109
Inventor 程永发
Owner 程永发
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