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Kung fu hand-pulled noodle formula and making method thereof

A production method and technology of ramen, applied in the direction of food science, etc., can solve the problems of reducing the quality of ramen, the color of ramen, grayish color, harm, etc., and achieve the effect of pure taste, long flavor and expanding consumption field

Pending Publication Date: 2020-12-25
古浪天源农业产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ash itself is slightly toxic and potentially harmful to the human body, so it is not suitable for long-term consumption
In addition, although the addition of fluffy ash can have a certain positive effect on the extensibility of the dough, the ramen made after adding fluffy ash has a grayish gray color and a blunt taste, which invisibly reduces the eating quality of the ramen.

Method used

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  • Kung fu hand-pulled noodle formula and making method thereof
  • Kung fu hand-pulled noodle formula and making method thereof
  • Kung fu hand-pulled noodle formula and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A kind of formula of kungfu hand-pulled noodles, its main raw material is made up of following percentage by weight:

[0060] Ingredients 1: 98.2% flour, drinking water, 0.05% edible salt, 0.01% edible vegetable oil;

[0061] Ingredients 2: flour 93.2%, buckwheat flour 5%, drinking water, edible salt 0.05%, edible vegetable oil 0.01%;

[0062] Ingredients 3: flour 68.2%, triticale flour 30%, drinking water, edible salt 0.05%, edible vegetable oil 0.01%;

[0063] Ingredients 4: flour 90.2%, quinoa flour 8%, drinking water, edible salt 0.05%, edible vegetable oil 0.01%.

[0064] The weight percentage of drinking water in the above ingredients is the weight percentage when adding the drinking water to knead the dough after the various ingredients are prepared.

Embodiment 2

[0066] 1. Process flow

[0067] Kneading noodles → first resting → sheeting → oiling → cutting strips → plate noodles → second resting → rubbing strips and putting on pillars → third resting → dividing strips → fourth resting → pulling noodles → drying →cutting→weighing→packing→inspection→finished product.

[0068] 2. Reference standards

[0069] GB1355 Quality Standard for Wheat Flour, GB5749 Hygienic Standard for Drinking Water, GB 7718 General Standard for Food Labeling, SB / T 10068-92 Quality Standard for Dried Noodles, SB / T 10069 Quality Standard for Color Ramen, SB / T 10070-92 Quality Standard for Handmade Noodles, SB / T 10071-92 Determination method of production process of dried noodles, SB / T 10068-92 Quality standard of dried noodles, SB / T10137-93 Quality standard of wheat flour for noodles, GB / T 12457 Determination method of sodium chloride in food.

[0070] 3. Process terms:

[0071] Kneading: the process of fully mixing flour and water to form a dough.

[0072] R...

Embodiment 3

[0093] A kind of preparation method of kung fu hand-pulled noodles, its preparation method is carried out according to the following steps:

[0094] Choose any one of the above ingredients for kneading.

[0095] 1) Kneading:

[0096] 1.1 Select any one of the ratio ingredients in Example 1:

[0097] 1.2 Boil drinking water, cool it and keep it at a temperature of 20-30°C, dissolve edible salt in water, fully precipitate, and remove sediment; among them, the hardness of drinking water is less than 10mg / kg, the pH value is 5-6, manganese, iron Content <0.1mg / kg;

[0098] 1.3 Use the dough mixer to stir the flour, drinking water and edible vegetable oil in it. The mixing speed r and time t of the dough mixer are preset values. Take out the kneaded noodles and knead them into dough.

[0099] 2) Waking up for the first time

[0100] Take out the dough and put it into a ceramic basin or stainless steel cylinder, and cover it, that is, the dough is further matured under static co...

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Abstract

The invention discloses a kung fu hand-pulled noodle formula and a making method thereof, relates to the field of foods, and achieves the effects of smoothness, pure fragrance, high gluten and toughness of noodles. The hand-pulled noodles comprise the following components in percentage by weight of 68.2%-98.2% of flour, 5% of buckwheat flour, 30% of triticale flour, 8% of quinoa flour, 0.05% of drinking water and edible salt and 0.01% of edible vegetable oil. The making method mainly comprises the following steps of taking wheat flour as a raw material, kneading dough, performing fermenting for the first time, tabletting, oiling, cutting into strips, rolling into noodles, performing fermenting for the second time, rubbing into strips and putting onto a rod, performing fermenting for the third time, slitting, performing fermenting for the fourth time, pulling the noodles, airing, cutting off, weighing, packaging and inspecting to obtain a finished product. The kung fu hand-pulled noodles have the following advantages that 1, the product has pure taste, chewiness and smoothness, natural and pure fragrance, high strength and toughness, and long flavor; 2, no additive is used, so thatthe purity of the noodles is ensured; 3, boiling only for 3-5 minutes is needed for eating, thereby being quick and convenient; 4, the hand-pulled noodles can be carried about to meet various consumergroups, so that the consumption field of the hand-pulled noodles is expanded; and 5, the product can be stored for a long time without deterioration, and can be stored for one year at normal temperature.

Description

technical field [0001] The present invention relates to a kind of formula of Kung Fu hand-pulled noodles and its preparation method, particularly relate to a kind of formula of red bald wheat Kung Fu hand-pulled noodles and its preparation method. Background technique [0002] Hand-pulled noodles are one of the traditional staple foods of people in Northwest my country. The texture and texture of noodles also directly affect the quality of hand-pulled noodles, which puts high demands on the production of hand-pulled noodles. [0003] In the process of making traditional ramen noodles, in order to make the dough more elastic to pull out noodles of different thicknesses and keep the noodles slender and continuous, fluffy ash is usually added when kneading the noodles. Potassium ash is a grass ash made of burning grass, and its main component is potassium carbonate. The addition of fluffy ash can make the dough elastic, so that the dough can be arbitrarily transformed into sha...

Claims

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Application Information

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IPC IPC(8): A23L7/109
CPCA23L7/109
Inventor 杨国兴胡永德
Owner 古浪天源农业产业有限公司