Low-salt raw wet manual fermented oil noodles and preparation method thereof

A salt-producing and manual technology, applied in the fields of food science, food preservation, food ingredients as taste improver, etc., can solve problems such as affecting quality, broken strips, etc., and achieve the effect of reducing salt consumption, oil absorption rate, and product quality assurance.

Pending Publication Date: 2020-06-09
HUBEI HONGXIN FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the existing manual oil surface also has the problem of "broken strips", which affects its quality

Method used

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  • Low-salt raw wet manual fermented oil noodles and preparation method thereof
  • Low-salt raw wet manual fermented oil noodles and preparation method thereof
  • Low-salt raw wet manual fermented oil noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing low-salt handmade raw wet fermented oil noodles, the steps are as follows:

[0031] Before making the low-salt raw wet manual fermented oil, use ultraviolet light to clean and disinfect the production environment and production equipment, and spray 75% alcohol to ensure that the production environment is clean and pollution-free, ventilated and dry, and the hands of production personnel are disinfected with 75% alcohol , The raw materials are also kept clean.

[0032] Prepare raw materials: 500g of high-gluten wheat flour, 100g of sweet potato flour, 200g of water, 50g of egg white, 5g of salt, and 1.5g of dry yeast.

[0033] Pre-gelatinization of sweet potato flour: steam sweet potato flour with water (60-80°C, 30min) to gelatinize the starch and cool it for later use;

[0034] In the sieving process, the flour raw materials (high-gluten wheat flour, salt, dry yeast) are screened through a 70-100 mesh sieve (70-100 mesh is reserved) to prevent f...

Embodiment 2

[0046] The difference with Example 1 is:

[0047] The dosage of raw materials is 500g of high-gluten wheat flour, 100g of sweet potato flour, 200g of water, 50g of egg white, 10g of salt, and 1.5g of dry yeast.

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PUM

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Abstract

The invention discloses low-salt raw wet manual fermented oil noodles and a preparation method thereof. The low-salt raw wet manual fermented oil noodles are prepared from the following raw material ingredients in parts by weight: 500 weight parts of high-gluten wheat flour, 80 to 120 weight parts of sweet potato powder, 200 to 250 weight parts of water, 50 to 60 weight parts of egg white, 5 to 10weight parts of table salt and 1 to 2 weight parts of dry yeast. By adding pregelatinized sweet potato powder, the oil noodles are smooth and chewy; the nutrition of the oil noodles is improved; thepregelatinized sweet potato flour is added into flour, so that end breaking of the noodles is reduced, and the noodles can be fast boiled to a cooked state; the egg white is added, so that the noodlesare more chewy, the boiled noodles are smoother, and in addition, the oil absorption rate of the noodles in the oil brushing process can be reduced; the yeast is added for fermentation, so that gluten networks are favorably formed by gluten proteins in the length direction, and the prepared noodles are natural and fluffy; and the noodles can be lengthened to several meters, and the extensibilityof dough is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a low-salt raw wet hand-fermented oil noodle and a preparation method thereof. Background technique [0002] Noodles, as a kind of traditional Chinese food, are deeply loved by consumers because of their nutritious and delicious taste, various cooking methods, and being suitable for the general population. Noodles are of a great variety, spread all over the country, and can be divided into dried noodles, hand-pulled noodles and instant noodles according to the production method. Oil noodle is a traditional snack in the eastern part of Hubei. It is rich in Huangpi District, Huanggang City, Huangshi City and other areas of Wuhan City. Although the word "oil" is in the oil surface, it is not oily, so the noodles made will be smoother. [0003] A lot of salt is added in the production process of traditional handmade oil noodles to facilitate the preservation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L15/00A23L33/10A23L3/3418A23L3/36
CPCA23L7/111A23L19/105A23L15/00A23L33/10A23L3/3418A23L3/364A23V2002/00A23V2200/14
Inventor 王学东刘亚东郑卓鞠长英胡先勤
Owner HUBEI HONGXIN FOODS CO LTD
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