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...

Examples

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...

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...

Examples

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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