Preparation technology of nutritious stretched noodles

Abstract

The invention discloses a preparation technology of nutritious stretched noodles. The preparation technology of the nutritious stretched noodles is characterized by comprising the following steps: (1) preparing raw materials; (2) mixing the prepared ingredients; (3) performing pressing; (4) performing rolling; (5) forming round by rubbing; (6) performing stretching; (7) performing drying; (8) performing cutting so as to obtain sections; (9) performing polishing. The preparation technology has the advantages that (1) auxiliary juice is added in the ingredients, the nutritive value is high, and the health of humans is benefited; (2) during the preparation of stretched noodles, repeated dough fermentation is performed, and protein molecules sufficiently absorb moisture and stretch during dough fermentation, so that the prepared stretched noodles are tough, chewy and smooth, and do not contaminate soup; (3) repeated stretching is performed during the preparation of the stretched noodles, the volume is reduced, and the surface area is enlarged, so that the inside protein molecules are combined with water, the toughness of the stretched noodles is uniform, and the problem that the stretched noodles are likely to fracture is effectively solved; (4) the dried stretched noodles are polished, the particles and flour, which are attached to the surface of the stretched noodles are cleared away, so that the noodles are smooth, the soup for cooking the noodles is clear, the cooked stretched noodles do not stick to each other, and the noodles are convenient to eat.

Description

Technical field: [0001] The invention relates to the technical field of food, in particular to a preparation process of nutritious hand-pulled noodles. Background technique: [0002] Noodles originated in China, have a history of more than 4,000 years of production and consumption, and have long been accepted and loved by people all over the world. Noodles are a kind of dough made from grain or bean flour and water, which is then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips or small pieces by rubbing, pulling, pinching, etc., and finally A cooked food. With the rapid development of the national economy and the increasing pace of people's life, dried noodles that are convenient to eat and easy to store have appeared on the market. However, its surface is rough, not resistant to cooking, easy to break after cooking, poor in taste, and prone to sticking, which affects eating. Invention content: [0003] The object of the in...

AI Technical Summary

Problems solved by technology

With the rapid development of the national economy and the increasing pace of people's life, dried noodles that are convenient to eat and easy to store have appeared on the market. However, its surface is rough, not resistant to cooking, easy to break after cooking, poor in taste, and prone to sticking, which affects eating