Tibet noodles and a preparing method thereof

Abstract

Tibet noodles are disclosed. The noodles include 70-90 parts by weight of whole-wheat Tibet flour, 10-30 parts by weight of high-gluten flour, 0.5-2 parts by weight of gluten powder, 0.5-2 parts by weight of table salt, 0.1-1 part by weight of a substance named as Chinese characters 'Dunmianliao' by the inventor and 0.1-1 part by weight of sodium hydrogen carbonate. The invention also discloses a preparing method of the noodles. The method includes S1100) a step of providing raw materials, S1200) a dough making step, S1300) a curing step, S1400) a step of sheet pressing, S1500) a strip cutting step and S1600) a drying step. The Tibet noodles have characteristics of rich wheat fragrance, smooth strips, high boiling resistance, no pasty soup, and the like, and are convenient to carry and eat. The method can at least achieve batch production and sale of the Tibet noodles.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a Tibetan noodle and a preparation method thereof. Background technique [0002] The Tibetan Plateau, which has always been known as the "roof of the world", has an average altitude of over 3,000 meters. The harsh weather conditions have affected agricultural production to a certain extent. After the industrious exploration and practice of countless ancestors, people found that this "poor land" in Tibet can still grow high-quality food crops, among which highland barley is the main crop in Tibet, followed by wheat. Tibetan wheat includes winter wheat and spring wheat. Lorong County, Qamdo City has been known as the "granary of eastern Tibet" since ancient times. The average altitude of the county is 3,600 meters. The winter is cold, long, and the frost-free period is short. The annual average temperature is low, and the climatic conditions are extremely unfavorable for ...

AI Technical Summary

Problems solved by technology

However, there is no Tibetan noodles on the market at present. The main reasons are as follows: First, Tibetan noodles are mostly made by hand, and the production site is simple, the process is cumbersome, and the workload is heavy, so it cannot be scaled.

Second, there is a saying in Tibet that after making flour from spring wheat, "make steamed buns to stick to the teeth, make noodles into segments, and make dumplings with fillings", so the stickiness of spring wheat is relatively poor, and the noodles made are difficult to shape.

The third is that the output of spring wheat in Tibet is very low. To achieve large-scale production, a stable raw material production base is necessary.

Fourth, Tibetan noodles are brittle and easy to break, making it inconvenient to carry

[0004] To sum up, Tibetan noodles are a unique delicacy in Tibet, but due to their special nature, there has not been large-scale production and mass sales in Tibet and the mainland.

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