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Making method of hot dry noodles

A production method and a technology for hot-drying noodles, which are applied in the field of food processing, can solve problems such as worrying sanitation conditions, and achieve the effects of simple production, high nutritional value, and increased additional nutrition.

Inactive Publication Date: 2016-04-20
ANHUI QINGSONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The noodles of hot dry noodles are slender and strong, yellow and oily in color, delicious in taste, mixed with ingredients such as sesame oil, sesame paste, spiced pickles, etc. Need, although there are also self-employed people in the market, their hygienic conditions are worrying. With the development of the food industry, people need a kind of hot dry noodles with good hygiene and mass production

Method used

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Embodiment 1

[0013] Embodiment 1: the preparation method of hot dry noodles, comprises the following contents:

[0014] (1) Noodle selection: Choose high-quality flour. The flour should be white or yellowish, not dark, impurity-free, odor-free, and insect-free. ;

[0015] (2) Kneading dough: Take 30kg of flour raw materials, add 4kg of nutrient additive powder and warm water at a temperature of 20-30°C, stir for 3-4 minutes at a medium speed with a dough mixer, and control the amount of water added at 7kg. Agglomerate, soft and hard, can be shaped by hand but not sticky, the formula in the nutritional supplement powder is tomato powder 11, black fungus fine powder 5, strawberry juice 6, wheat milk Essence 7, wort juice 12, shiitake mushroom powder 6, angelica powder 3, salvia miltiorrhiza powder 5, sesame oil 5; the production method is to fry tomato powder and black fungus fine powder for 10-15 minutes, and add sesame oil during the frying process. After frying, cool it for later use; t...

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Abstract

The invention discloses a making method of hot dry noodles. The making method comprises the following steps: flour selection, flour blending, pressing forming, dough making by boiling water, canning and packing. The hot dry noodles have the advantages of easiness in making, high nutritional value, fine taste, fragrance, sweetness and the like. Nutritional additive powder is added into the hot dry noodles, so that the additional nutrition of flour products is enhanced, and nutritional substances necessary to a human body are supplemented; meanwhile, the hot dry noodles have a certain health treating effect and are welcomed by people.

Description

technical field [0001] The invention relates to a method for making hot-dried noodles, which belongs to the technical field of food processing. Background technique [0002] The noodles of hot dry noodles are slender and strong, yellow and oily in color, delicious in taste, mixed with ingredients such as sesame oil, sesame paste, spiced pickles, etc. Need, although also have self-employed in the city well, its hygienic situation is worrying, along with the development of food industry, people need a kind of hygienic situation good and can mass-produced hot dry noodles. Contents of the invention [0003] The object of the present invention is to provide a method for making hot-dried noodles. [0004] In order to achieve the above object, the present invention adopts the following technical solutions: [0005] The preparation method of hot-dried noodles comprises the following contents: [0006] (1) Noodle selection: Choose high-quality flour. The flour should be white or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L27/00A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 林松
Owner ANHUI QINGSONG FOOD
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