Manual macaroni and preparation method thereof

A technology of hollow noodles and processing methods, which is applied in food preparation, application, food science, etc., can solve the problems such as the application of hollow noodles that have not been reported in patents, and achieve the goals of adjusting the acid-base balance of the human body, making the color fine and delicate, and reducing the broken bar rate Effect

Inactive Publication Date: 2012-07-11
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are few reports on hollow noodles, but the research on chitosan is relatively mature. At present, there are some applications of chitosan in food preservation, but its application patent in hollow noodles has not yet been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The manual hollow surface processing method comprises the following steps:

[0028] Weigh 100kg of flour, 0.1kg of chitosan, and 6kg of salt.

[0029] 1) Kneading dough: Dissolve chitosan and table salt in water respectively, add them to flour, add 50kg of water (including the amount of water for dissolving auxiliary materials), make dough with a dough mixer, and then put it in a basin for 2 hours at a temperature of 25 ℃;

[0030] 2) Wire rod: Put the reconciled noodles on the chopping board, use a sharp knife to cut the dough into long strips with a diameter of about 3 cm, cut continuously without stopping in the middle, and then repeatedly twist back and forth with your hands to form a diameter of 2 cm Then put the round strips into the basin layer by layer (concentric circle), spread the cornstarch, and let it stand for 1 hour; then twist the round strips into small strips with a diameter of 1cm, put them into the basin layer by layer, and Sprinkle an appropriate ...

Embodiment 2

[0037] The manual hollow surface processing method comprises the following steps:

[0038] Weigh 100kg of flour, 0.5kg of chitosan, and 5kg of salt.

[0039] 1) Kneading dough: Dissolve chitosan and table salt in water respectively, add them to flour, add 52kg of water (including the amount of water for dissolving auxiliary materials), make dough with a dough mixer, and then let it stand in a basin for 1 hour at a temperature of 28 ℃;

[0040] 2) Wire rod: Put the reconciled noodles on the chopping board, use a sharp knife to cut the dough into long strips with a diameter of about 4 cm, cut continuously without stopping in the middle, and then twist them back and forth with your hands repeatedly to form a strip with a diameter of 2.5 cm. cm round strips, and then put them into the basin layer by layer (in concentric circles), spread corn starch, and let it stand for 1.5 hours; then twist the round strips into small strips with a diameter of 1.5cm, and put them into the basin ...

Embodiment 3

[0047] The manual hollow surface processing method comprises the following steps:

[0048] Weigh 80kg of flour, 0.01kg of chitosan, and 4kg of salt.

[0049] 1) Kneading dough: Dissolve chitosan and table salt in water respectively, add them to flour, add 42kg of water (including the amount of water for dissolving auxiliary materials), use a dough mixer to make dough, and then stand in a basin for 2 hours at a temperature of 26 ℃;

[0050] 2) Wire rod: Put the reconciled noodles on the chopping board, use a sharp knife to cut the dough into long strips with a diameter of about 3.5 cm, cut continuously, without stopping in the middle, and then repeatedly twist back and forth with your hands to form a diameter of 2 cm Then put the round strips into the basin (concentric circles) layer by layer, spread the corn starch, and let it stand for 1.5 hours; then twist the round strips into small strips with a diameter of 1.5cm, and put them into the basin layer by layer , and sprinkle...

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PUM

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Abstract

The invention discloses a manual macaroni processing method. The manual macaroni is prepared by performing the process of kneading a dough, coiling, inserting bamboo, stretching the dough, drying, packing and the like on the following raw materials in part by weight: 100 weight parts of flour, 0.1 to 0.5 weight part of chitosan, 4 to 6 weight parts of salt and an appropriate amount of water. Compared with the conventional manual fine dried noodles, the macaroni finished products have more nutrition, smoother mouthfeel, and certain health care effects, reduces the using amount of the salt, and prolongs the storage period.

Description

technical field [0001] The invention belongs to the technical field of dried noodles and its processing, and relates to a handmade hollow noodle and a preparation method thereof. Background technique [0002] The traditional hollow noodles are unique in craftsmanship and are purely handmade. After special fermentation, the finished product will form a honeycomb hollow shape, hence the name hollow noodles. Hollow noodles sold in the market include machine-pressed Italian hollow noodles and handmade hollow noodles. Hollow noodles made by machine are not resistant to cooking, not firm and smooth, and have a poor taste. The handmade noodles are shaped like wheat stiles, uniform in thickness, long and continuous, and hollow and breathable. Due to its strong water absorption, the cooked dried noodles are soft but not rotten, crystal clear like vermicelli, fragrant and fragrant, with a particularly good taste and easy to digest. It is most suitable for the elderly, young, sick an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/09A23L7/109
Inventor 许牡丹林娟肖程顺许盼
Owner SHAANXI UNIV OF SCI & TECH
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