Large-scale production and preparation method for Lanzhou stretched noodles

Abstract

The invention provides a large-scale production and preparation method for Lanzhou stretched noodles. The large-scale production and preparation method comprises the following steps of 1, pretreating flour, wherein the selected wheat flour can meet the following indexes: the ash content is 0.6-0.7, the water content is smaller than 14 percent, the gluten content is greater than 28, the stabilization time is longer than 4 minutes, the flour can fully due to the meet the requirements of roughness CB30, the retention rate of CB36 is smaller than 10 percent, and the new ground wheat flour is stored for longer than 2 weeks; 2, mixing the flour; 3, performing curing; 4, performing secondary curing; 5, performing squeezing forming, namely forming the noodles through a mold in a squeezing mode; 6, cutting the noodles; 7, performing drying, namely naturally airing the noodles under the conditions that the air humidity is 20-40 percent and the temperature is 10-30 DEG C for about 5-7 days until the water content of the noodles is reduced to be lower than 11 percent. The method disclosed by the invention is low in cost, high in efficiency and suitable for large-scale production of the Lanzhou stretched noodles, and can be stored for 12 months under normal temperature; after being cooked, the Lanzhou stretched noodles keep the palatability of the fresh Lanzhou stretched noodles, have the enough tenacity, and are free from the phenomena of water mudding, noodle breaking and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a large-scale production and preparation method of Lanzhou hand-pulled noodles. Background technique [0002] At present, Lanzhou Ramen is mainly operated by catering entities. Its noodles have capillary, thin, two-thin, three-thin, leek leaf, wide, wide, and three-edged noodles, which are hand-pulled by noodle chefs according to customer requirements. The choice of flour is mostly high-gluten flour; during the dough mixing process, it is necessary to add a noodle agent to change the nature and taste of the noodles; the resting process takes about 20-30 minutes; after the resting, start to roll, that is, the large soft noodles are pounded and kneaded repeatedly , Stretch, throw, and then knead into long strips, and then pull them into noodle joints with a diameter of about 5 cm and a length of about 25-30 cm; finally, the noodle master uses these noodle joints to pull ou...

AI Technical Summary

Problems solved by technology

[0003] In the field of industrialized production of Lanzhou hand-pulled noodles, some food companies that produce convenient Lanzhou hand-pulled noodles use deep-frying to produce noodle cakes, but the noodles obtained in this way have a single shape and their health is generally questioned by consumers; some enterprises use vacuum freeze-drying technology, the noodles are cooked and vacuum freeze-dried, and the obtained noodles can also be brewed with boiling water, which is healthier, but this method is too expensive and the taste is soft and sticky, lacking tenacity and elasticity

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