Extra-thick dry noodles and processing method thereof

Abstract

The invention discloses extra-thick dry noodles and a processing method thereof. The extra-thick dry noodles with a width of 3-5mm and a thickness of 2.0-2.5mm are prepared from high-gluten wheat flour, edible starch, wheat gluten, edible salt and composite phosphate. According to the invention, on the basis of the high-gluten wheat flour, a large proportion of sweet potato starch is added, so that the noodles have an elastic mouth feel, is resistant to boiling and is not mixed with a soup, and meanwhile, the cooking time of the noodles is effectively shortened. In addition, the aging time ofcommon noodles is short and is about 5-10min, but the aging time of the noodles provided by the invention is required to be 45-50min, so that full aging of the noodles is ensured, and appearance of the noodles is smooth, fine and unspotted. After slow drying treatment for 15 hours or above in the later period, uniform loss of water in the noodles can be ensured, and quality problems such as crispnoodles and split noodles can be avoided. The noodles have a short boiling time, are resistant to boiling, are not mixed with a soup, and are elastic; and the noodles are suitable for dry-stirred noodles and stir-fried noodles, and are a special noodle product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing extra-thick dried noodles and extra-thick dried noodles prepared by the method. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health food that is easy to make, convenient to eat, rich in nutrition, can be staple food and fast food, and has been accepted and liked by people all over the world already. Its production method is to use grain or bean flour and water to grind it into dough, and then press or roll it into sheets, or use methods such as rubbing, pulling, and pinching to make strips (narrow or wide, flat or round) Or small flakes, and finally boiled, fried, stewed, fried as a kind of food, there are many patterns and varieties, and the local characteristics are extremely rich. With the improvement of people's living standards and the p...

AI Technical Summary

Problems solved by technology

[0003] At present, people have a variety of drying methods for food, but there are also some problems, such as uneven drying, crispy strips, split strips, long cooking time, mixed soup, poor flavor and other problems. Affect the quality and efficiency of the product

Such as patent document CN107821958A discloses a kind of preparation method of hot pot special noodles, is to add fermented natto, konjac starch, pea starch etc. The addition of natto will make the noodles have a certain amount of natto odor. After cooking in a hot pot with rich condiments, you may not be able to eat the odor of natto. However, when cooking noodles at home without adding a lot of condiments, it will be obvious. Feel the peculiar smell of natto, limit the eating range of noodles; patent document CN106261645A discloses a kind of processing technology of whole-wheat noodles, specifically discloses that wheat is processed into whole-wheat flour, and then whole-wheat flour is processed into noodles, and prepared The noodles also need to be steamed for a long time. Although the soup is not muddy, the chewy texture has been lost, which reduces the flavor of the noodles.

Noodles that are not muddy and can maintain a chewy texture are rarely seen in the products currently on the market