Large-scale production and preparation method for Lanzhou stretched noodles

A large-scale noodle technology, which is applied in the large-scale production and preparation of Lanzhou ramen noodles, can solve the problems of lack of toughness and elasticity, questionable health, soft and sticky taste, etc., and achieve the effect of maintaining palatability, extending shelf life and low cost

Inactive Publication Date: 2014-08-13
兰州牛大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Large-scale production and preparation method for Lanzhou stretched noodles

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Embodiment 1

[0030] Such as figure 1 Shown is the flow chart of the large-scale production and preparation method of Lanzhou hand-pulled noodles, including the main processes of raw and auxiliary material pretreatment, dough kneading, ripening, secondary ripening, extrusion molding, cutting, metering, and drying.

[0031] Lanzhou hand-pulled noodle noodles large-scale production preparation method concrete steps of the present invention are as follows:

[0032] 1. Pretreatment process: Grind the local wheat in Gaolan County to achieve the following indicators: ash content 0.7, water content 13%, gluten content 29, stabilization time 5 minutes, coarseness reaches CB30 and passes through, and CB36 retention is less than 10%. Fucang for 3 weeks. Fu storage time is generally 2-4 weeks, the gluten has better elasticity and extensibility, and better water absorption.

[0033] 2. Kneading dough: The mass parts of raw materials during dough kneading are: 100 parts by weight of wheat flour, 1 par...

Embodiment 2

[0041] Lanzhou hand-pulled noodle noodles large-scale production preparation method concrete steps of the present invention are as follows:

[0042] 1. Pretreatment process: Grind the local wheat in Gaolan County to achieve the following indicators: ash content 0.6, water content 13.5%, gluten content 30, stabilization time 5 minutes, coarseness reaches CB30, and CB36 retention is less than 10%. Fucang for 2 weeks.

[0043] 2. Kneading dough: The mass parts of raw materials during dough kneading are: 90 parts by weight of wheat flour, 0.5 parts by weight of edible alkali, and 28 parts by weight of water. The temperature of the dough mixing water is 28°C, and it is operated in the dough mixer for 16 minutes.

[0044] 3. Curing: Carry out in a curing machine, the curing process takes 20 minutes, and the temperature is kept at 33°C.

[0045] 4. Secondary curing: Press the matured dough into a 5 mm thick dough strip, and slowly rotate it in the curing machine for 15 minutes.

...

Embodiment 3

[0050] Lanzhou hand-pulled noodle noodles large-scale production preparation method concrete steps of the present invention are as follows:

[0051] 1. Pretreatment process: Grind the local wheat in Gaolan County to achieve the following indicators: ash content 0.6, water content 13%, gluten content 29, stabilization time 5 minutes, coarseness reaches CB30 and passes through, and CB36 retention is less than 10%. Fucang for 4 weeks.

[0052] 2. Kneading dough: The mass parts of raw materials during dough kneading are: 95 parts by weight of wheat flour, 1.5 parts by weight of edible alkali, and 36 parts by weight of water. The temperature of the dough mixing water is 29°C, and it is operated in the dough mixer for 18 minutes.

[0053] 3. Curing: Carry out in a curing machine, the curing process takes 22 minutes, and the temperature is kept at 28°C.

[0054] 4. Secondary curing: Press the matured dough into a 5 mm thick dough strip, and slowly rotate it in the curing machine fo...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L7/109
CPCA23L7/109
Inventor 丁建军熊永平邓毓博王一然郭晓乐刘伟
Owner 兰州牛大食品有限公司
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