Processing method of gastrodia elata noodle

A processing method and technology of Gastrodia elata, applied in the field of noodle processing, can solve the problems of difficult cleaning, high sticking strength, and flour sticking to the pot wall, etc., and achieve the effects of easy cleaning, favorable molding and strong plasticity

Inactive Publication Date: 2017-05-24
ZUNYI XIANREN YANZHONG CULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] But the above-mentioned preparation method and the traditional method for processing noodles have the following defects: 1. Chinese medicinal materials such as Gastrodia elata are added in the flour, and the noodles made will have a bitter taste, which makes the noodle

Method used

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  • Processing method of gastrodia elata noodle
  • Processing method of gastrodia elata noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of processing method of Gastrodia elata noodles, comprises the following steps:

[0024] S1: Applying: apply a layer of edible oil on the pot wall and the dough mixing mechanism in the noodle mixing pot;

[0025] S2: Gastrodia elata treatment: adding water to Gastrodia elata, decocting Gastrodia elata to form Gastrodia elata water and Gastrodia elata dregs, and decocting for 30 minutes; filtering the Gastrodia elata dregs, collecting Gastrodia elata water for later use;

[0026] S3: Kneading noodles: Add flour into the noodle pot, add 1 / 3 of Gastrodia elata water filtered in step S2 into the flour, stir and mix the flour and Gastrodia elata water until a shaped dough is formed, the mixture of flour and Gastrodia elata water The mass ratio is 16:1;

[0027] S4: Water steaming: press 5 grooves on the dough, pour 2 / 3 Gastrodia elata water filtered in step S2, the mass ratio of dough to Gastrodia elata water is 10:2; wrap the dough with lotus leaves, a...

Embodiment 2

[0037] Example 2 Compared with Comparative Example 1, in Comparative Example 1, the inner surface of the noodle pot is more sticky, and the method of adding Gastrodia elata water is mainly used, so that after the flour and Gastrodia elata water are mixed, a softer mixture will be formed , high viscosity, it is easy to stick to the wall of the noodle pot, it is not easy to clean.

[0038] Example 2 Compared with Comparative Example 2, the noodles made in Comparative Example 2 are harder and not strong enough, mainly because in order to reduce the sticky situation of the mixture of Gastrodia elata water and flour in the pot, the gastrodia elata water was added for the first time. Less, the dough made in this way is harder, the noodles made are harder, not easy to digest, and the harder dough is not easy to roll or knead, making the noodles not strong enough.

[0039] Compared with Example 2 and Comparative Example 3, the noodles made in Comparative Example 3 have a better taste,...

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Abstract

The invention relates to the technical field of noodle processing, especially to a processing method of a gastrodia elata noodle. The method includes: S1. daubing; S2. gastrodia elata treatment; S3. dough kneading; S4. water steaming; S5. rolling; and S6. strip cutting. According to the method provided by the invention, antisticking treatment is carried out before dough kneading, and gastrodia elata water is added in twice to reduce the adhesion of the mixture of flour and gastrodia elata water. At the same time, a lotus leaf is employed to wrap the dough so as to improve the taste of the gastrodia elata noodle.

Description

technical field [0001] The invention relates to the technical field of processing noodles, in particular to a processing method of gastrodia elata noodles. Background technique [0002] Noodles, as a staple food in northern my country, have a long history. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Noodles are made from grain or bean flour and water. During the kneading process, people generally add enough water to mix the flour and water to form a soft dough, which is then either pressed or rolled or stretched into sheets. Cut or press, or use methods such as rubbing, pulling, pinching, etc., to make strips (narrow or wide, flat or round) or small pieces, and finally boiled, fried, braised, and fried. Traditional noodles are mostly relatively simple, and flour and water are used to mix to form edible noodles. [00...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/105A23L33/115A23L5/10
Inventor 陆远亮
Owner ZUNYI XIANREN YANZHONG CULTURE
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