Preparation method of fresh-wet noodles

Abstract

The invention discloses a preparation method of fresh-wet noodles, comprising the following steps: A1, pretreating flour: selecting flour without addictive, regulating protein content, and regulating water absorption; and A2, manufacturing noodles: kneading dough, proofing, tableting, slitting, weighting, packaging and refrigerating, wherein in the step of kneading dough, water amount is calculated according to the type of knead dough equipment, the total water is prepared into antibiosis refreshment aqueous solution with 2% of propanediol and 2% of alcohol, the antibiosis refreshment aqueous solution is divided into two parts, a flour modifying agent I is dissolved by using 10-fold antibiosis refreshment aqueous solution of 60 DEG C, and a modifying agent II is dissolved by using the rest of antibiosis refreshment aqueous solution. The noodles produced by the method are stable in quality, are long in storage period (namely, preservation for 10-15 days at the low temperature of 3-8 DEG C), have the characteristics of no muddy soup, refresh mouth feel, vein wires, elasticity, smooth surface, no sticky, soak-resistance and no crisp, thereby achieving the cooking requirements of high-grade noodles with soup.

Description

technical field [0001] The invention belongs to the field of catering technology, and in particular relates to a method for making fresh wet noodles for catering industry type broth. The method includes selecting qualified wheat flour, adjusting protein content and water absorption rate, compounding flour improver, calculating the amount of water for kneading noodles, and preparing The antibacterial and fresh-keeping aqueous solution is produced according to the conventional fresh wet noodles processing technology, and finally weighed, packaged and delivered in cold chain according to the requirements of restaurants. Background technique [0002] Wheat and its flour product noodles have a long history of more than two thousand years in my country, and are one of the staple foods that people in the south and north like. Now not only our country, but also one of the staple foods in other Southeast Asian countries. According to the difference in the production process of noodl...

AI Technical Summary

Problems solved by technology

In terms of deep processing of fresh noodles, through the introduction and independent innovation of some advanced noodle making equipment, fresh noodle products for household use have appeared in the market, but fresh wet noodles for catering operations are still blank, because fast food noodles in high soup for catering use a single bowl Quantitative automatic noodle cooking machine cooks noodles, not only requires the noodles to be cooked without muddy soup, but also the noodles are chewy, translucent, elastic, soft, non-sticky, bubble-resistant and not crispy

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