Making method of instant fresh stretched noodles

A production method, the technology of fresh ramen, applied in the direction of food science, etc., can solve the problems of no fresh ramen, poor taste, easy to soften, etc., and achieve the effect of convenient production and simple process

Inactive Publication Date: 2016-01-20
刘建文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] It takes a lot of time to make ramen noodles by yourself; while the instant ramen noodles or vermicelli bought in the market are more convenient, but their taste and toughness are often inferior to those of fresh ramen noodles; It is difficult to carry fresh ramen, it is easy to become soft, and the taste often becomes worse after carrying
[0004] Still do not have a kind of preparation method of fresh ramen at present, make ramen not only can keep the unique mouthfeel of fresh ramen, but also can satisfy the demand of people's fast eating, when wanting to eat ramen, needn't start from the tedious work of mixing noodles, Instead, it can be pulled and eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for making convenient fresh hand-pulled noodles, comprising the following steps: mixing 20 parts of flour, 1 part of edible salt, 3 parts of eggs, and 17 parts of water, kneading them into a ball; Knead the dough at 28°C every 10-15 minutes to make the dough stretchy, tough and elastic; knead the proofed dough into a smooth dough, and knead the dough into round long noodles. Evenly smear cooking oil on the surface of the noodles, then put the noodles into the noodle holder to prevent the noodles from sticking to each other, seal it, put it in the refrigerator, and freeze it at minus 18°C ​​to get fresh noodles. Semi-finished product; when eating, take the semi-finished fresh ramen noodles out of the refrigerator, let it stand at room temperature for 30 minutes to thaw, and then pull the thawed semi-finished product to a long distance.

Embodiment 2

[0018] A method for making convenient fresh ramen, comprising the following steps: mixing 30 parts of flour, 0.5 part of edible salt, 4 parts of eggs, and 15 parts of water, and kneading them to form a ball; proofing the dough for 60 minutes; Knead the dough at 25°C every 10-15 minutes to make the dough stretchy, tough and elastic; knead the proofed dough into a smooth dough, and knead the dough into round long noodles. Evenly smear cooking oil on the surface of the noodles, then put the noodles into the noodle tray to prevent the noodles from sticking to each other, seal it, put it in the refrigerator, and freeze it at minus 20°C to get fresh noodles. Semi-finished product; when eating, take the semi-finished fresh ramen noodles out of the refrigerator, let it stand at room temperature for 30 minutes to thaw, and then pull the thawed semi-finished product to a long distance.

Embodiment 3

[0020] A method for making convenient fresh hand-pulled noodles, comprising the following steps: mixing 22 parts of flour, 0.6 part of edible salt, 4 parts of eggs and 16 parts of water, kneading them into a ball; Knead the dough at 26°C every 10-15 minutes to make the dough stretchy, tough and elastic; knead the proofed dough into a smooth dough, and knead the dough into round long noodles. Evenly smear edible oil on the surface of the noodles, then put the noodles into the noodle tray to prevent the noodles from sticking to each other, seal it, put it in the refrigerator, and freeze it at minus 19°C to get fresh noodles. Semi-finished product; when eating, take the semi-finished fresh ramen noodles out of the refrigerator, let it stand at room temperature for 30 minutes to thaw, and then pull the thawed semi-finished product to a long distance.

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PUM

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Abstract

The invention relates to a making method of instant fresh stretched noodles, and belongs to the technical field of food making. A technical problem to be solved is providing the making method of the instant fresh stretched noodles. The method can guarantee unique mouthfeel and chewiness of present fresh stretched noodles, and also can meet people's fast easing demands, so the noodles can be immediately stretched and eaten without tedious dough kneading when people want to eat the stretched noodles. A technical scheme adopted in the invention to realize the above purposes is characterized in that the method comprises the following steps: uniformly mixing flour, edible salt, eggs and water, and kneading until smoothness to form dough; fermenting the dough, kneading once every 10-15min in the fermentation process, kneading the fermented dough to form circular elongated noodles, uniformly smearing the surfaces of the elongated noodles with edible oil, putting the elongated noodles in a dough holder, sealing, putting the sealed noodles in a refrigerator, refrigerating to obtain semi-finished fresh stretched noodles, taking the semi-finished fresh stretched noodles out of the refrigerator when people want to eat the noodles, unfreezing, and stretching the unfrozen semi-finished fresh stretched noodles to form the instant fresh stretched noodles.

Description

technical field [0001] The invention relates to a method for making instant fresh hand-pulled noodles, which belongs to the technical field of food production. Background technique [0002] Hand-pulled noodles are Han noodles with unique local flavors in the urban and rural areas of Northwest China, and are one of the four major noodles in Shanxi. If people want to eat ramen at present, they generally all make it now or go to a noodle shop to eat, and the cooked ramen is frozen to make instant ramen or vermicelli. [0003] It takes a lot of time to make ramen noodles by yourself; while the instant ramen noodles or vermicelli bought in the market are more convenient, but their taste and toughness are often inferior to those of fresh ramen noodles; Fresh ramen noodles are difficult to carry, tend to become soft, and the taste tends to deteriorate after carrying. [0004] Still do not have a kind of preparation method of fresh ramen at present, make ramen not only can keep th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109
Inventor 刘建文
Owner 刘建文
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