Prepackaged cooked-wet scissors-noodles and preparation method thereof

A pre-packaging, scissors technology, applied in food ingredients as taste improver, food science, application and other directions, can solve the problems of scissors surface easy to absorb water, difficult to retain taste, inconvenient to eat, etc., to achieve a wide sales area, promote modernization and market Influence, the effect of preventing corruption

Inactive Publication Date: 2018-05-29
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problems that the traditional production method of scissors noodles has little output, is difficult to prepare, can only be cooked and eaten immediately, and is inconvenient to eat.
At the same time, it solves the problems that the scissors noodles are easy to absorb water, soft and deformed, rotten, and difficult to retain the taste caused by the special appearance of the scissors noodles in the process of making the scissors noodles into prepackaged cooked wet noodles

Method used

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  • Prepackaged cooked-wet scissors-noodles and preparation method thereof
  • Prepackaged cooked-wet scissors-noodles and preparation method thereof
  • Prepackaged cooked-wet scissors-noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Prepare a kind of prepackaged cooked wet scissor noodles, the steps are as follows:

[0042] a. Prepare raw materials: by weight, it includes: 100 parts of flour, 36 parts of water, 4 parts of acetate starch, 0.2 part of sodium carboxymethyl cellulose, and 0.2 part of compound phosphate, and stir to obtain flour flocs;

[0043] The compound phosphate is a mixture of sodium tripolyphosphate and sodium hexametaphosphate;

[0044] b. Kneading the dough: knead the flour flocs into a dough, and press it with a noodle press until the surface of the dough sheet is smooth;

[0045] c. Cut strips: Cut the dough piece obtained in step b into small pieces, knead it into a small dough the size of a fist, knead it into an ellipsoid, and then use scissors to cut the dough into a spindle-shaped scissors surface with thick tips at both ends;

[0046] d. Cooking noodles: Put the scissors noodles obtained in step c into boiling water, cook for 2 minutes, and then pick up;

[0047] e. W...

Embodiment 2

[0057] The difference from the examples is that the parts by weight in step a include: 95 parts of flour, 38 parts of water, 2 parts of acetate starch, 0.3 part of sodium carboxymethylcellulose, and 0.5 part of composite phosphate.

Embodiment 3

[0059] Prepare a kind of prepackaged cooked wet scissor noodles, the steps are as follows:

[0060] a. Prepare raw materials: by weight: 110 parts of flour, 36 parts of water, 3 parts of acetate starch, 0.1 part of sodium carboxymethylcellulose, and 0.1 part of compound phosphate. Stir to get flour flocs;

[0061] b. Cutting scissors noodles: use the machine to knead the dough, and the machine cuts the dough into spindle-shaped scissors noodles with thick tips at both ends;

[0062] c. Cooking noodles: Put the scissors noodles obtained in step c into boiling water, cook for 2 minutes, and remove;

[0063] d. Water washing: put the scissors surface obtained in step d into clear water with a temperature of 15°C, rinse for 40 seconds, and drain;

[0064] e. acid leaching: put the scissors noodles obtained in step e into a lactic acid solution with a pH of 2.9, stir and soak for 60 seconds, and drain;

[0065] f. Air-dry the surface: spread out the scissors surface obtained in ...

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PUM

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Abstract

The invention discloses prepackaged cooked-wet scissors-noodles and a preparation method thereof. The prepackaged cooked-wet scissors-noodles are prepared from the following components in parts by weight: 90 to 110 parts of flour, 33 to 38 parts of water, 2 to 10 parts of acetic ester starch, 0.1 to 0.3 part of sodium carboxymethyl cellulose and 0.1 to 1 part of compound phosphate. The prepackagedcooked-wet scissors-noodles disclosed by the invention can be produced massively, so that the cost is reduced, the output is improved, and a market requirement can be quantitatively met; in a production process of the scissors-noodles, environments as well as bacteria control and sterilization of ingredients and packaging materials are focused, and secondary pollution to the scissors-noodles is prevented.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a prepackaged cooked wet scissors noodle and a preparation method thereof. Background technique [0002] As a traditional noodle snack in Shanxi, scissors noodles are very popular among the people. In June 2011, "Traditional Noodle Production Technique (Scissor Noodle Production Technique)" was selected as an intangible cultural heritage of Shanxi Province. The traditional method of scissor noodles is as the name suggests: knead the dough into a fist-sized shape, then use scissors to cut the dough into spindle-shaped scissor noodles with thick tips at both ends, and cook and eat right away. The method seems simple, but it takes more than three months to learn the skill of making scissors noodles, which shows that making scissors noodles is a certain degree of difficulty in manual skills. [0003] There are three problems in the traditional handmade sciss...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L29/30
CPCA23L7/113A23L29/30A23V2002/00A23V2200/14A23V2250/5118
Inventor 王学东付朝煦胡先勤唐晨希吕庆云冷越
Owner WUHAN POLYTECHNIC UNIVERSITY
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