Extended noodle making method

Abstract

The invention provides an extended noodle making method. The extended noodle making method comprises the following steps that: a certain proportion of saline water is added into flour; stirring is carried out; the flour is kneaded into a dough which is uniformly fused and consistent in colour; the dough is repeatedly extended and pressed into a smooth and compact cake; the elasticity of the cake is further improved; the cake is pressed and rolled into a smooth, compact, uniform-thickness, hole-free and burr-free dough belt; the dough belt is rolled into uniform and smooth noodles with the diameter of about 0.8 cm by several times; then, the noodles are spun and wound into uniform-thickness noodles with the diameter of about 0.5 cm; fermentation is carried out for several times for a long time during the period, so that a protein chain is better stretched; the moulded dough is more chewy, elastic and smooth and has better stretchability; the noodles, which are manually stretched and drawn into fine noodles like silk threads, are dried at specific temperature and humidity; the dried extended noodles are cut and polished; crumbs and thorns on the surfaces of the noodles are removed through mutual friction among the noodles, so that the noodles are smoother; finally, due to manual fine selection, it is ensured that all batches of extended noodles are consistent in length, uniform in thickness, neat and smooth; the quality completely meets the standard; and each procedure of extended noodle production needs rich working experience of technicians, exquisite skills and meticulousand excelsior craftsmanship spirit.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making extended noodles. Background technique [0002] As a staple food, noodles are loved by people because of their wide distribution of ingredients, rich nutrition and convenient eating. At present, the existing instant noodles on the market mainly include fresh noodles, dried noodles, extended noodles, etc., which are cheap and easy to get. With the improvement of material living standards, people have higher and higher functional requirements for instant noodle products, and they pay more and more attention to food safety. At present, most of the Yanmian sold in the market are ordinary Yanmian, and there is no detailed classification for different consumer groups. Such as for different age groups or special physical conditions such as pregnancy. In different age groups or special physical conditions such as pregnancy, the nutrients required by the hum...

AI Technical Summary

Problems solved by technology

At present, most of the Yanmen sold in the market are ordinary Yanm...