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Method for making stretched noodles industrially

A technology of ramen and dough, which is applied in the field of ramen preparation, can solve the problems of time-consuming and labor-intensive, achieve smooth and soft taste, and shorten the production time

Pending Publication Date: 2016-06-29
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional process of making ramen is to wake up the noodles first, then repeatedly pull, knead, and stretch, then rub the strips, and finally stretch them. The whole process is time-consuming and labor-intensive.

Method used

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  • Method for making stretched noodles industrially

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Weigh 100g of high-gluten flour and pour it into the kneading cylinder, then add 42g of water to the high-gluten flour, and knead the dough for 6 minutes to form a dough; extrude the mixed dough through an extruder twice to obtain an extruded dough ; Put the extruded dough on a noodle pressing machine with a roll spacing of about 5mm and fold the noodle in the same direction for 10 times to obtain a noodle strip with a thickness of 5mm; Prove in the proofing box for 35 minutes to get the proofing noodle strip; cut the proofing noodle strip into a long strip with a length of 180mm, a width of 15mm and a thickness of 5mm; hold both ends of the long strip with both hands , shake and pull with even force, pull it to a length of 0.8-1m, fold the two ends together and repeat the above-mentioned stretching action again, according to the diameter of the noodles, fold and stretch repeatedly 1-3 times, and finally make the ramen noodles.

Embodiment 2

[0022] Weigh 100g of high-gluten flour and pour it into the kneading cylinder, then add 43g of water to the high-gluten flour, and knead the dough for 7 minutes to form a dough; extrude the mixed dough through an extruder twice to obtain an extruded dough ;Put the extruded dough on a noodle press with a roll spacing of about 10mm and fold the noodle in the same direction for 10 times to obtain a noodle strip with a thickness of 10mm; then put the 10mm noodle strip into a temperature of 25 ℃ and a humidity of 71%. Prove in the proofing box for 30 minutes to obtain the proofing noodle strip; cut the proofing noodle strip into a long strip with a length of 180mm, a width of 15mm and a thickness of 10mm; hold both ends of the long strip with both hands , shake and pull with even force, pull it to a length of 0.8-1m, fold the two ends together and repeat the above-mentioned stretching action again, according to the diameter of the noodles, fold and stretch repeatedly 1-3 times, and ...

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Abstract

The invention discloses a method for making stretched noodles industrially. The method comprises the following steps of dough kneading, extrusion, dough pressing, fermentation, cutting to strips and stretching. Most labor operation is replaced with machine equipment, so that time and labor are saved, efficiency is high, and the method is applicable to industrial batch production of stretched noodles. By combining extrusion and dough pressing, a traditional stretched noodle making technology is restored to the high degree, gluten is sufficiently formed, and the stretched noodles are smooth and soft in mouthfeel and rich in elasticity. One-time fermentation is adopted, and therefore stretched noodle making time is greatly shortened.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of ramen noodles. Background technique [0002] Ramen is one of the traditional pasta favored by the Chinese people. Most of the ramen on the market are made by hand, and there is no industrialized production. The traditional ramen production process is to first wake up the noodles, then repeatedly pull, knead, stretch, then rub the strips, and finally stretch. The overall process is time-consuming and labor-intensive. The resting and repeated kneading are all to improve the gluten strength and tensile properties of the ramen dough. With the development of food machinery and equipment, the industrial production of ramen will inevitably become a new trend of development. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide an industrialized method for making ramen noodles in view of the problems existing ...

Claims

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Application Information

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IPC IPC(8): A23L7/109
Inventor 陈洁王远辉吕莹果卞科汪礼洋
Owner HENAN UNIVERSITY OF TECHNOLOGY
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