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Production method of Gelatiao

A production method, the technology of gravy, is applied in food preparation, application, food science, etc. It can solve the problems of poor noodle strength and too soft dough, and achieve the effect of smooth taste, high transparency and good elasticity

Inactive Publication Date: 2015-04-29
WUHU YANGYU ELECTROMECHANICAL TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem of poor noodle strength caused by too soft dough in the prior art, the present invention provides a method for making Gela Tiao

Method used

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Embodiment Construction

[0013] Through the description of the embodiments below, the specific implementation of the present invention includes the shape, structure, mutual position and connection relationship between the various parts, the function and working principle of each part, the manufacturing process and the operation and use method of the various components involved. etc., to make further detailed descriptions to help those skilled in the art have a more complete, accurate and in-depth understanding of the inventive concepts and technical solutions of the present invention.

[0014] Gela Tiao is a cylindrical long noodle. As a special snack in Fuyang, it has a good taste, chewy and elastic noodles, and is convenient and quick to eat. The invention discloses a method for making gala bars, the steps of which include extruding the dough kneaded from wheat flour to make noodles by pressure, putting the prepared noodles in hot water for cooking, taking them out and cooling them in cold water. Th...

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Abstract

The invention relates to a production method of Gelatiao (noodle), belonging to the field of snack cooked wheaten food. The production method comprises the following steps: kneading raw material powder into dough, extruding to make noodles with pressure, cooking noodles in hot water thoroughly and fishing out and cooling with cold water. According to the method, the problems that dough is excessively soft and noodles are poorly chewy in the prior art can be solved, the raw material powder used in the method can be stuffed flour, so that the health index is increased; according to the method, dietary alkali and edible salt are added during dough kneading, so that the tenacity and mouth feeling of the dough can be maintained and guaranteed; the dough kneading process in the method is carried out in the vacuum environment, and the Gelatiao (noodle) prepared by adopting the method is cooled with cold water after being cooked, and the taste and the elasticity of noodles can be guaranteed.

Description

technical field [0001] The invention relates to the field of snacks and pasta, in particular to a method for making grated bars that can provide local cylindrical shape and strong mouthfeel. Background technique [0002] Gela Tiao, also called Gela Nian, is a traditional snack of the Han nationality in Fuyang, Anhui Province. It can be called the pasta of Fuyang people. According to legend, it is related to Su Dongpo and is a unique food in Fuyang. It is very popular with local people and can be eaten in the streets and alleys. Its name probably comes from the following reasons: the dialect of "stirring" in Fuyang is "Jianla" (ge la), and this kind of noodle-like food needs to mix all kinds of ingredients evenly, so it is called "gra bar". It will also affect the taste of the granola. Contents of the invention [0003] In order to overcome the problem in the prior art that the dough is too soft and the noodles are not strong enough, the invention provides a method for m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
CPCA23L7/109A23L29/015
Inventor 李杨宇徐尼云
Owner WUHU YANGYU ELECTROMECHANICAL TECH DEV
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