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.
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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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