Processing technology of normal-temperature storage type coarse-cereal-flour-doped braised noodles

Abstract

The invention discloses a processing technology of normal-temperature storage type coarse-cereal-flour-doped braised noodles. The processing technology comprises the following steps: S1, preparing braised noodles: comprising the following steps: S11, kneading coarse-cereal-flour-doped flour to form dough, and putting the dough into a dough sheet processing device for dough sheet processing to prepare noodles; S12, cooking and curing the noodles in the step S11, and covering the surfaces of the cured noodles with water; and S13, dispersing the noodles covered with the water in the step S12 with edible oil to form an oil film on the surfaces of the noodles so as to obtain braised noodles; S2, preparing dishes: cleaning the dishes, performing high-temperature sterilization treatment, and performing stir-frying and seasoning to obtain finished dishes; and S3, mixing the braised noodles in the step S1 with the dishes in the step S2 to obtain a mixture, and performing blending, high-temperature sterilization treatment and vacuum packaging on the mixture to obtain the normal-temperature storage type coarse-cereal-flour-doped braised noodles.

Description

technical field [0001] The invention relates to the technical field of stewed noodle processing, in particular to a processing technology for normal temperature storage type doped grain stewed noodle. Background technique [0002] Braised noodles are traditional pasta snacks of the Han nationality in the central and northern regions of China. They are popular in Shanxi, Shaanxi, Henan, Hebei, Beijing, Tianjin, Inner Mongolia, Liaoning, Anhui, Hubei and most other areas north of the Yangtze River. [0003] The existing stewed noodles with mixed grains stored at room temperature are not easy to store, and are easy to fall off, resulting in poor taste. Additives are often added to prevent rot during packaging, which will cause damage to human health; Noodle processing devices are often used. The existing dough processing devices cannot control and adjust the thickness of noodles arbitrarily, and the uniformity of noodle thickness cannot be guaranteed, which affects the taste of...

AI Technical Summary

Problems solved by technology

[0007] The existing stewed noodles with mixed grains stored at room temperature are not easy to store, and are easy to fall off, resulting in poor taste. Additives are often added to prevent rot during packaging, which will cause damage to human health; Noodle processing devices are often used. The existing noodle processing devices cannot control and adjust the thickness of noodles arbitrarily, and the uniformity of noodle thickness cannot be guaranteed, which affects the taste of noodles.

Images