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Processing technology of hanging noodles

A processing technology and noodle technology, applied in food science and other fields, can solve problems such as noodle slipping

Inactive Publication Date: 2017-10-20
ZUNYI TONGZI YUQIANG AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a kind of dried noodles to make a kind of noodles, which solves the problem that the noodles are easy to slip off from the chopsticks and is easy to eat

Method used

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  • Processing technology of hanging noodles

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specific Embodiment approach

[0020] The present invention will be described in further detail below by means of specific embodiments:

[0021] A kind of processing technology of dried noodles, comprises the following steps:

[0022] 1. Knead the dough, mix glutinous rice flour and wheat flour evenly to obtain mixed flour, add mineral water at 15°C to the mixed flour and mix well to make dough, let the dough stand for 20 minutes;

[0023] 2. Laver pretreatment: rinse laver 2 with clean water to remove impurities, soak in 0.1% Ca(OH)2 solution with pH 6.5 for 30 minutes, drain laver 2, wash and dry in the shade;

[0024] 3. Make strips, roll the cooked noodles in step 1 into dough skins, wrap dried seaweed 2 in the dough skins, and roll the dough skins into round strip-shaped noodle bodies 1;

[0025] 4. Thorn processing, mainly including:

[0026] A. Use a crochet needle to pierce the inside of the surface body 1 from the outside of the surface body 1, and then pull out the crochet needle to make the fib...

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Abstract

The invention relates to the technical field of noodle production, and discloses a processing technology of hanging noodles. The processing technology of the hanging noodles comprises the processes of kneading dough, preparing noodle stripes, and carrying out shaping; and the process of preparing noodle stripes comprises the following steps of preparing the well kneaded dough into a dough sheet, wrapping porphyra tenera with the dough sheet, and rolling the dough sheet into strip-shaped noodle bodies. The processing technology of the hanging noodles further comprises a process of carrying out stab processing between the process of preparing noodle stripes and the process of carrying out shaping. The process of carrying out stab processing mainly comprises the following steps: A, piercing into insides of the noodle bodies from the outer sides by using crochets, and then, pulling out the crochets so that fiber of the porphyra tenera penetrates through the noodle bodies so as to form scales on the outer sides of the noodle bodies; B, preparing hallow dough, making through holes on the dough, and sealing the through holes by using propolis with one through hole remained open; C, mixing edible salt with edible oil so as to prepare mixed oil liquid, injecting the mixed oil liquid into the dough by using a needle tubing, and then, completely sealing the remained through hole by using the propolis; and D, adhering the well sealed dough at junctions between the scales and the noodle bodies by using batter so as to form bulges. The hanging noodles prepared by the processing technology is capable of solving the problem of easy falling of the noodles off the chopsticks, and thus, the prepared hanging noodles are convenient to eat.

Description

technical field [0001] The invention relates to the technical field of noodle production, in particular to a processing technology of dried noodles. Background technique [0002] 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. The production of noodles needs to be ground into dough by adding water from grains or beans, and then rolled or stretched into slices and then cut or pressed, or made into strips (narrow or wide, or flat) by rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. There are many kinds of Chinese noodles, such as Shanxi sliced ​​noodles, Beijing fried noodles, Lanzhou noodles, Northeast cold noodles, Shaanxi fried noodles, Hebei noodles, Henan stewed noodles, Shanghai Yangchun noodles, Guangdong wonton noodles, Sichuan Dandan noodles, Yangzhou noodles, etc. Fried noodles, Qishan simmered noodles, etc. [...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L17/60A23L33/10A23L29/00A23L27/40A23L5/00
Inventor 谢同明
Owner ZUNYI TONGZI YUQIANG AGRI PROD DEV CO LTD
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