A kind of large-scale production preparation method of Lanzhou hand-pulled noodles

Abstract

The invention provides a method for large-scale production and preparation of Lanzhou hand-pulled noodles. The steps are as follows: 1. Select flour and perform pretreatment: the selected wheat flour must meet the following indicators: ash content 0.6-0.7, moisture content less than 14%, gluten content greater than 28% , the stability time is greater than 4 minutes, the thickness of CB30 is fully passed, and the retention of CB36 is less than 10%; the freshly ground wheat flour has been stored for more than 2 weeks; 2, dough; 3, aging; 4, secondary aging; 5, extrusion molding : Molding noodles by extrusion; 6. Cutting; 7. Drying: Dry naturally under the conditions of air humidity 20-40% and temperature 10-30°C. The drying process is about 5-7 days, and the moisture content of the noodles is reduced to Below 11%. The method of the present invention is low in cost and high in efficiency, is suitable for large-scale production of Lanzhou hand-pulled noodles, can be stored at room temperature for 12 months, and retains the palatability of Lanzhou hand-pulled noodles after being cooked, has sufficient toughness, and is not easy to cause paste water, broken bars, etc. Phenomenon.

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...

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