Making method of handmade coarse cereal vermicelli

Abstract

The invention discloses a making method of handmade coarse cereal vermicelli. The making method comprises the following steps of adding table salt and water to flour and coarse cereal flour for making dough; flattening the made dough and performing standing; cutting fermented dough into strips, performing twisting and rubbing on the strips to and fro, piling up thick strips, spreading and sprinkling dry powder in a layer-by-layer manner, and performing standing; twisting the thick strips once again into thin strips, piling up the thin strips, spreading and sprinkling dry powder in a layer-by-layer manner, and performing standing; enabling noodles to be wound to two noodle hanging poles, and enabling one noodle hanging pole to be horizontally placed in a noodle fermentation bin and the other noodle hanging pole to be hung down in the noodle fermentation bin for standing; fixing one of two bamboo poles to a noodle separating frame, and enabling the other bamboo pole to repeatedly pull noodles long, and separating the noodles stuck together by a noodle separating pole; drawing out the lower noodle hanging pole, laying back the drawn-out noodle hanging pole and the upper noodle hanging pole side by side in the noodle fermentation bin for standing; and performing natural air drying on the hung noodles, performing cutting off and performing packaging. Based on conventional handmade fine dried noodles, the handmade coarse cereal fine dried noodles are processed, and nutritive intake for coarse cereals required by human bodies achieves a high standard.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of dried noodle processing, and in particular relates to a preparation method for handmade hollow noodles with miscellaneous grains. [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 innovati...

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