Preparation method of spinach handmade macaroni

Abstract

The invention discloses a preparation method of spinach handmade macaroni. The preparation method comprises the following steps of adding table salt and water to flour and spinach juice, then performing kneading to obtain dough, and flattening the obtained dough for standing; making flour and corn flour into dry powder, cutting the fermented dough into strips, then repeatedly twisting the strips into thick strips, coiling the thick strips, laying and sprinkling dry powder on each layer of the coiled thick strips, and allowing the coiled thick strips sprinkled with the dry powder to stand; then twisting the thick strips into fine strips, coiling the fine strips, laying and sprinkling the dry powder on each layer of the coiled fine strips, and allowing the coiled fine strips sprinkled with the dry powder to stand; enabling noodles to be wound on two noodle hanging rods, horizontally placing one of the two noodle hanging rods in a noodle leavening bin, and vertically hanging the other noodle hanging rod in the noodle leavening bin for standing; fixing one of the two noodle hanging rods on a noodle separating rack, repeatedly stretching noodles through the other noodle hanging rod, separating noodles with a noodle separating rod, drawing out the noodle hanging rod at the lower part, and putting the drawn-out noodle hanging rod and the noodle hanging rod at the upper part back into the noodle leavening bin side by side for standing; and naturally airing hung noodles, cutting the aired noodles, and performing packaging. According to the preparation method disclosed by the invention, based on conventional handmade fine dried noodles, research, development and creation are performed, so that nutritive intake in spinach required for human bodies reaches high standards.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of dried noodle processing, and in particular relates to a method for preparing spinach handmade hollow noodles. [0003] 【Background technique】 [0004] Analysis of the development of dried noodles in my country As the largest producer of noodle products in the world, China has a large consumer market. In recent years, the market has developed rapidly, and the total domestic consumption of dried noodles has stabilized at around 2 million tons. At the same time, all kinds of high-grade, especially functional and nutritious dried noodles are developing rapidly, and are forming the direction and mainstream of the dried noodle market. Handmade noodles will become the main consumer in the future development trend, but to achieve this goal, first of all, innovative products must be transformed from traditional noodles to nutritional noodles and functional noodles, followed by innovative techniques to min...

AI Technical Summary

Problems solved by technology

The traditional taste is just that some handicraft inheritors have been producing. In the production process, they will only continue the inherent method and just make the product blindly. The single taste is no longer suitable for the nutrition and health concept of modern consumers, and in some The addition of auxiliary materials has not been well controlled, for example: edible salt needs to be added to handmade dried noodles

The traditional method is to adjust the proportion of salt according to the climate. In summer, 500 grams of flour can even add about 40 grams of salt. The products produced by such a proportion do not meet the national standards for salt in food, and consumers also inedible