Industrial production method of Lanzhou hand-pulled beef noodles

Abstract

The invention provides an industrial production method of Lanzhou hand-pulled beef noodles. The industrial production method comprises the following steps: (1) preparing materials: preparing the following dough mixing raw materials in parts by weight: 400-600 parts of flour, 80-120 parts of vital wheat gluten, 40-80 parts of rice flour, 40-80 parts of lotus root powder, 2-5 parts of salt and 0.5-2 parts of edible alkali; (2) mixing dough; (3) kneading dough; (4) pressing dough; (5) refrigeration: refrigerating wrappers obtained through pressing dough for 2-5 hours at 0-5 DEG C; and (6) molding: making the refrigerated wrappers into noodles with different thicknesses through a dough kneading machine or artificial stretching. According to the industrial production method, conventional pottasche and hand-pulled noodle additives are effectively replaced, the edible safety of the noodles is improved, meanwhile the noodles are smooth in appearance and high in nutritional values; the industrial production of the Lanzhou hand-pulled beef noodles is realized, the noodle making efficiency is greatly improved, the noodles are not sticky to a knife in the process of cutting and are non-sticky to each other, the cooked noodles are soft and glutinous in mouth feel and tough and chewy, and the edible taste is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to an industrialized production method of Lanzhou beef hand-pulled noodles. Background technique [0002] Lanzhou Beef Noodles, as a popular instant noodle dish, has been operated and sold all over the country and even overseas. In the production process of Lanzhou beef hand-pulled noodles, the making of noodles is an important link. The shape of Lanzhou beef hand-pulled noodles is full of changes. There are three shapes of big wide, wide, and leek leaves, as well as "buckwheat noodles" with sharp edges and corners. The rich noodle styles are an important reason why everyone likes Lanzhou beef noodles; in addition, the taste and chewiness of noodles also directly affect The quality of Lanzhou Beef Noodles puts forward very high requirements for making Lanzhou Beef Noodles. [0003] In the process of making traditional Lanzhou beef noodles, in order to make the dough more elas...

AI Technical Summary

Problems solved by technology

With the large-scale development of Lanzhou beef ramen, there have been ramen agents that replace the traditional fluffy ash on the market in the past two years, but whether it is the use of fluffy ash or ramen ingredients, there is a certain impact on food safety

Studies have found that fluffy ash contains harmful ingredients such as lead and arsenic, and ramen noodles often contain a variety of food additives, which pose a certain hidden danger to food safety.

[0004] In addition, the noodles of traditional Lanzhou beef noodles are basically made by hand, and the entire noodle making process usually requires the close cooperation of two to three people to complete.

The production capacity of hand-made noodles is limited, and it can meet the demand for small-scale operations. If the passenger flow is large, hand-made noodles seem very cramped

Therefore, the scale of operation of Lanzhou beef noodles is generally not large at present, and the production capacity of noodles directly restricts the expansion of the scale of operation of Lanzhou beef noodles.