Fine dried noodles processed from stone ground rye flour
A technology of rye flour and rye, applied in the direction of food science, etc., can solve the problems of complex production, unfavorable absorption of nutrients, and influence on the processing technology of dried noodles, and achieve the effect of convenient operation and rich nutrients
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Embodiment 1
[0021] The preparation steps of dry noodles made of rye stone-milled flour are as follows:
[0022] S1: Preparation of uniform rye flour:
[0023] Put the rye into the pulverizer for rough processing. The processed rye flour has different sizes and contains some fine particles. Continue to process the rough rye flour with the traditional stone milling process to form a fine powder with uniform size. of homogeneous rye flour;
[0024] S2: the preparation method of rye stone-milled flour dried noodles is as follows:
[0025] After mixing 20 parts of rye flour and 60 parts of wheat flour evenly, pass through an 80-mesh sieve to obtain rye-wheat flour, add 25 parts of purified water, 5 parts of egg whites, 2 parts of edible salt and 2 parts of edible alkali in sequence, and put Knead into a uniform flocculent dough in the dough mixer, cover with plastic wrap, wake up the dough for 30 minutes, mold it with a noodle machine, cut into strips to get rye-wheat noodles, put the obtain...
Embodiment 2
[0027] The preparation steps of dry noodles made of rye stone-milled flour are as follows:
[0028] S1: Preparation of uniform rye flour:
[0029] Put the rye into the pulverizer for rough processing. The processed rye flour has different sizes and contains some fine particles. Continue to process the rough rye flour with the traditional stone milling process to form a fine powder with uniform size. of homogeneous rye flour;
[0030] S2: the preparation method of rye stone-milled flour dried noodles is as follows:
[0031] After mixing 30 parts of rye flour and 70 parts of wheat flour evenly, pass through an 80-mesh sieve to obtain rye-wheat flour, add 35 parts of purified water, 10 parts of egg whites, 3 parts of edible salt and 3 parts of edible alkali in sequence, and put Knead into a uniform flocculent dough in the dough mixer, cover with plastic wrap, wake up the dough for 30 minutes, mold it with a noodle machine, cut into strips to get rye-wheat noodles, put the obtai...
Embodiment 3
[0033] S1: Preparation of uniform rye flour:
[0034] Put the rye into the pulverizer for rough processing. The processed rye flour has different sizes and contains some fine particles. Continue to process the rough rye flour with the traditional stone milling process to form a fine powder with uniform size. of homogeneous rye flour;
[0035] S2: the preparation method of rye stone-milled flour dried noodles is as follows:
[0036] After mixing 25 parts of rye flour and 65 parts of wheat flour evenly, pass through an 80-mesh sieve to obtain rye-wheat flour, add 30 parts of purified water, 7 parts of egg whites, 2.5 parts of edible salt and 2.5 parts of edible alkali in sequence, and put Knead into a uniform flocculent dough in the dough mixer, cover with plastic wrap, wake up the dough for 30 minutes, mold it with a noodle machine, cut into strips to get rye-wheat noodles, put the obtained rye-wheat noodles into the drying room After drying, pack it into bags, print the date...
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