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

A large-scale, noodle technology, applied in food science and other directions, can solve the problems of lack of toughness and elasticity, doubts about health, and single shape of noodles, and achieve the effect of maintaining palatability, prolonging shelf life, and maintaining stability.

Inactive Publication Date: 2016-03-02
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 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

Method used

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

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] like 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 part b...

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 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109
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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