Cold noodles and making method thereof

A production method and technology of Liangpi, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of single nutrition, etc., and achieve the effect of high gluten content, full taste and full fragrance

Pending Publication Date: 2018-03-27
一茗(杭州)投资控股有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Liangpi, also known as noodles, has a long history in my country and is well-known throughout the country. However, for a long time, Liangpi is very simple to make and has a single nutrition. It is only used as a simple noodle food.

Method used

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  • Cold noodles and making method thereof
  • Cold noodles and making method thereof
  • Cold noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The making method of Liangpi comprises the following steps:

[0065] S1 kneading dough: mix flour and water at 30°C, the weight ratio of flour and water is 2:1, knead for 15 minutes to get moderately soft and hard dough; let the dough rest for 30 minutes, divide into 800g the dough;

[0066] S2 face washing: place the dough obtained in step S1 in water, the mass ratio of dough to water is 3:1, knead and wash repeatedly by hand at 25°C, starch dissolves into the water to form a noodle slurry; separate the noodle slurry from the remaining solids Continue to wash the remaining solid with water, 90g of water for each washing, after washing 6 times, no starch dissolves, and the water remains clear;

[0067] S3 Precipitation: Combine the noodle slurry obtained in step S2, let it stand at 25°C for 8 hours, discard the upper layer of clear water, and collect the bottom slurry;

[0068] S4 filtering: the bottom slurry obtained in step S3 is filtered with a 100-mesh filter clot...

Embodiment 2

[0077] The making method of Liangpi comprises the following steps:

[0078] S1 kneading dough: mix flour and water at 30°C, the weight ratio of flour and water is 2:1, knead for 15 minutes to get moderately soft and hard dough; let the dough rest for 30 minutes, divide into 800g the dough;

[0079] S2 face washing: place the dough obtained in step S1 in water, the mass ratio of dough to water is 3:1, knead and wash repeatedly by hand at 25°C, starch dissolves into the water to form a noodle slurry; separate the noodle slurry from the remaining solids Continue to wash the remaining solid with water, 90g of water for each washing, after washing 6 times, no starch dissolves, and the water remains clear;

[0080] S3 Precipitation: Combine the noodle slurry obtained in step S2, let it stand at 25°C for 8 hours, discard the upper layer of clear water, and collect the bottom slurry;

[0081] S4 filtering: the bottom slurry obtained in step S3 is filtered with a 100-mesh filter clot...

Embodiment 3

[0095] The making method of Liangpi comprises the following steps:

[0096] S1 kneading dough: mix flour and water at 30°C, the weight ratio of flour and water is 2:1, knead for 15 minutes to get moderately soft and hard dough; let the dough rest for 30 minutes, divide into 800g the dough;

[0097] S2 face washing: place the dough obtained in step S1 in water, the mass ratio of dough to water is 3:1, knead and wash repeatedly by hand at 25°C, starch dissolves into the water to form a noodle slurry; separate the noodle slurry from the remaining solids Continue to wash the remaining solid with water, 90g of water for each washing, after washing 6 times, no starch dissolves, and the water remains clear;

[0098] S3 Precipitation: Combine the noodle slurry obtained in step S2, let it stand at 25°C for 8 hours, discard the upper layer of clear water, and collect the bottom slurry;

[0099] S4 filtering: the bottom slurry obtained in step S3 is filtered with a 100-mesh filter clot...

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Abstract

The invention discloses cold noodles and a making method thereof. The making method of the cold noodles comprises the following steps of S1, performing dough mixing; S2, kneading the dough in water; S3, performing precipitation; S4, performing filtration; S5, performing blending to obtain slurry; S6, performing steaming; and S7, performing seasoning. The cold noodles disclosed by the invention arefresh bright in color, smooth in mouth feel and quite tenacious, and chili oil is rich in fragrance and rich in taste; and more magically, the juice of the cold noodles can be drunk, and the chili oil can also be directly drunk.

Description

technical field [0001] The invention relates to food, in particular to a cold noodle and a preparation method thereof. Background technique [0002] Liangpi, also known as noodles, has a long history in my country and has a high reputation throughout the country. However, for a long time, Liangpi is very simple to make and has a single nutrition. It is only used as a simple noodle food. With the development of the times, how to realize the mouthfeel and nutrition optimization of traditional pure edible cold noodle has become a technical problem to be solved urgently. Then how to combine the functional ingredients, nutritional functional ingredients and conditioning food base materials in the production process of Liangpi needs to be developed. [0003] In the second year of Xuantong in the Qing Dynasty (AD 1910), Xue Shouxin, the grandfather of Xue Changli, tried steaming Liangpi according to historical legends. After liberation, Xue Changli's father, Xue Lincai, served as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L27/10A23L33/105
CPCA23L7/117A23L27/10A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 李剑峰
Owner 一茗(杭州)投资控股有限公司
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