Making and fresh-keeping process method of Qingeda cooked noodles

A process method and technology for cooked noodles, which are applied in the fields of food preservation, food ingredients as taste improvers, food science, etc., can solve the problems of many additives, poor taste, and short preservation period, and achieve no additives, long preservation period, and taste. Good results

Pending Publication Date: 2020-08-14
山西省平遥亲圪垯餐饮文化传播有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies of the prior art and solve technical problems such as many additives, poor taste, and short preservation time in the existing pasta preservation process, the present invention provides a process for making and preservation of pasta, which is suitable for this kind of pasta. The category of pasta preservation has been targeted for R & D and design

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of production and fresh-keeping process method of pro-Gelong cooked noodles, comprising the following process steps:

[0022] 1) kneading dough forming: the wheat flour that is 100 parts by weight, the distilled water that is 20 parts by weight, the soybean oil that is 4 parts by weight, the egg white liquid that is 3 parts by weight and the edible salt that is 3 parts by weight Add it to the basin and stir, knead into a dough, and then dip it in oil until the surface of the dough is smooth and shiny;

[0023] 2) Kneading and pinching pieces: Divide the reconciled dough into several small pieces and knead them into long strips, then flatten and stretch them with the palm of your hand, knead them into flat and long strips with uniform thickness, and pass the thumb and index finger upwards Cut into pieces and twist and press into dough sheets, the long axis size of the prepared dough sheet is 8mm-12mm, the short axis size is 6-10mm, and the thickness size is 1-3mm;...

Embodiment 2

[0031] A kind of production and fresh-keeping process method of pro-Gelong cooked noodles, comprising the following process steps:

[0032] 1) kneading dough molding: be 100 parts by weight of wheat flour, 45 parts by weight of distilled water, 10 parts by weight of soybean oil, 4 parts by weight of egg white liquid and 4 parts by weight of edible salt Add it to the basin and stir, knead into a dough, and then dip it in oil until the surface of the dough is smooth and shiny;

[0033] 2) Kneading and pinching pieces: Divide the reconciled dough into several small pieces and knead them into long strips, then flatten and stretch them with the palm of your hand, knead them into flat and long strips with uniform thickness, and pass the thumb and index finger upwards Pinch and twist to form dough sheets of different shapes and sizes. The long axis size of the prepared dough sheet is 30mm-45mm, the short axis size is 20-35mm, and the thickness size is 3-6mm;

[0034] 3) Cooking in b...

Embodiment 3

[0041] A kind of production and fresh-keeping process method of pro-Gelong cooked noodles, comprising the following process steps:

[0042] 1) kneading dough molding: be 100 parts by weight of wheat flour, 30 parts by weight of distilled water, 7 parts by weight of soybean oil, 3.5 parts by weight of egg white liquid and 3.5 parts by weight of edible salt Add to the basin and stir, knead into a dough, and then oil the dough until the surface of the dough is smooth and shiny;

[0043] -2) Kneading and pinching pieces: Divide the reconciled dough into several small pieces and knead them into long strips, then flatten and stretch them with the palm of your hand, knead them into flat and long strips with uniform thickness, and pass them through the thumb and forefinger Chop upwards and twist and press to form a dough piece. The long axis size of the prepared dough piece is 8mm-12mm, the short axis size is 6-10mm, and the thickness size is 1-3mm;

[0044] 3) Cooking in boiling wat...

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PUM

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Abstract

The invention relates to a making and fresh-keeping process method of Qingeda cooked noodles, belongs to the technical field of cooked wheaten food making and fresh-keeping processes, and solves the technical problems of relatively numerous additives, poor taste, short fresh-keeping time and the like in an existing cooked wheaten food fresh-keeping process. The making and fresh-keeping process method of the Qingeda cooked noodles is realized through the following technical scheme: the making and fresh-keeping process method of the Qingeda cooked noodles comprises the following process steps of1) dough kneading and forming; 2) kneading and slice pinching; 3) boiling with boiling water; 4) cold air cooling; 5) oil washing and freshness retaining; 6) high-temperature baking; 7) vacuum packaging; and 8) normal-pressure sterilization. Compared with the prior art, the method has the advantages of no additives, good mouthfeel, safety, health, long freshness retaining time and the like.

Description

technical field [0001] The invention belongs to the technical field of pasta production and fresh-keeping technology, and in particular relates to a production and fresh-keeping technology method of familiar cooked noodles. Background technique [0002] Qingelong is a type of Shanxi pasta, which originated from the traditional pasta "Qiaogelong" handed down in Pingyao for thousands of years. Knead small pieces of the reconciled dough into long strips, flatten your palms, stretch your hands, and knead them into strips of uniform thickness. Put them on your wrists, pinch them upwards with your index finger and thumb, and twist them into small mouse-ear shapes. The noodles, which are as big as cat ears, are directly put into the boiling water pot, and they are cooked immediately after floating. It is "fingertip pasta skills". As a type of Shanxi traditional noodle with distinctive style, Qinge Long Noodles are different from Yapian in terms of production technique and shape. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L15/00A23L5/20A23L3/3472A23L3/40A23L3/3418
CPCA23L7/117A23L15/00A23L5/21A23L3/3472A23L3/40A23L3/3418A23V2002/00A23V2200/14A23V2300/10A23V2300/24
Inventor 李玲琴雷栋雷彬
Owner 山西省平遥亲圪垯餐饮文化传播有限公司
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