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Noodle processing method

A processing method and noodle technology, which is applied in the field of noodle processing, can solve the problems of poor taste, lack of texture, and slow production speed of hand-rolled noodles, and achieve the effect of good noodle stickiness and strong wheat flavor

Inactive Publication Date: 2015-04-29
王为治
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Compared with hand-rolled noodles, the existing machine-made noodles are neither chewy nor boil-resistant, and the taste is poor
But the making speed of hand-rolled noodles is slow, is only suitable for making in the family, is not suitable for being suitable for large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0006] The noodle processing method of this specific embodiment includes the following steps: (1) Wash the wheat, dry it, fry it until it is half-cooked, and cool it to room temperature; (2) Put the wheat into a mill and grind it into noodles, requiring 88% Baking rate; (3) Put the flour and salted water into the dough mixer and mix evenly, the mass ratio of flour, water and salt is 10:3:0.1, (4) Put the reconciled noodles into the pressing surface Press the noodles in the machine; (5) Then cut the noodles into noodles.

[0007]

specific Embodiment 2

[0008] The noodle processing method in this specific embodiment includes the following steps: (1) Wash the wheat, dry it, fry it until it is half-cooked, and cool it to room temperature; (2) Put the wheat into a mill and grind it into noodles, requiring 89% Baking rate; (3) Put the flour and salted water into the dough mixer and mix evenly, the mass ratio of flour, water and salt is 10:2.9:0.09, (4) Put the reconciled noodles into the pressing surface Press the noodles in the machine; (5) Then cut the noodles into noodles.

specific Embodiment 3

[0009] The noodle processing method of this specific embodiment includes the following steps: (1) Wash the wheat, dry it, fry it until it is half-cooked, and cool it to room temperature; (2) Put the wheat into a mill and grind it into noodles, requiring 90% Baking rate; (3) Put the flour and salted water into the dough mixer and mix evenly, the mass ratio of flour, water and salt is 10:2.8:0.1, (4) Put the reconciled noodles into the pressed surface Press the noodles in the machine; (5) Then cut the noodles into noodles.

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Abstract

The invention discloses a noodle processing method which comprises steps as follows: (1) wheat is cleaned up, aired and then fried to be half-cooked, and the wheat is cooled to the room temperature; (2) the wheat is placed into a mill to be ground into flour, and 88-90% of flour output rate is required; (3) the flour and salt-containing water are placed into a dough mixer to be evenly mixed, and the mass ratio of the flour to the water to salt is 10:(2.8-3):(0.09-0.1); (4) mixed dough is placed into a noodle press to be pressed into a dough sheet; (5) the dough sheet is cut into noodles. According to the method, the wheat is fried to be half-cooked before grinding, the wheat is ground into half-cooked flour which is better in viscosity, and the processed noodles are tough, chewy, boiling-resistant and stronger in wheat aroma.

Description

technical field [0001] The invention relates to a processing method of noodles. Background technique [0002] Compared with the hand-rolled noodles, the existing machine-made noodles have neither chewiness nor cooking resistance, and the mouthfeel is relatively poor. But hand-rolled noodle making speed is slow, is only suitable for making in the family, is not suitable for being suitable for large-scale production. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method for noodles so that it can produce a kind of machine-processed noodles with good taste. [0004] The present invention includes the following steps: (1) washing the wheat, drying it, frying it until it is half-cooked, and cooling it to room temperature; (2) putting the wheat into a mill and grinding it into flour, which requires a surface rate of 88-90%; ( 3) Put the flour and salted water into the dough mixer and mix evenly. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 王为治
Owner 王为治
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