Making method of handmade rhizoma gastrodiae fine dried noodles

Abstract

The invention relates to the technical field of food processing, in particular to handmade rhizoma gastrodiae fine dried noodles which are characterized by comprising the following components in parts by weight: 500g of wheat flour, 15g of rhizoma gastrodiae powder, 20g of salt, 100g of water and a proper amount of vegetable oil. The making method of the handmade rhizoma gastrodiae fine dried noodles is characterized by comprising the following making steps: step 1, kneading dough; step 2, dough standing; step 3, coiling; step 4, rubbing; step 5, standing around a rod; step 6, putting on a rod and noodle; seventhly, the rod is taken down; and step 8, finishing and packaging. The hand-made fine dried noodles are manually prepared through dozens of stretching procedures, fine holes like silks are formed in the fine dried noodles, the fine dried noodles are easy to cook, the taste is soft, the taste is tough and chewy, flavor guiding is avoided, meanwhile, gastrodia elata powder is added into the ingredients, the effects of calming liver wind, relaxing tendons and dredging collaterals are achieved, and the fine dried noodles have a certain relieving effect on symptoms such as calming wind, relieving convulsion, stabilizing liver yang, dispelling wind and dredging collaterals.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for making handmade Tianma dried noodles. Background Art

[0002] Noodles are deeply loved by the Chinese people, especially in the north. Dried noodles have a place in the market for their smooth taste and convenience of eating. The existing dried noodles have relatively single raw materials, so even if they are made of coarse grains, their nutritional content is still limited. Gastrodia elata is an orchid plant. Its dried tubers are used for medicinal purposes. It is also known as Shencao, Duyaozhi, Dingfengcao, Helicao, etc. It is called the "king of medicinal materials" and has been used as a medicine in my country for more than 2,000 years. "Shennong's Herbal Classic" calls Gastrodia elata "red hemp" and lists it as a top-grade product. Modern pharmacological studies have shown that Gastrodia elata has sedative, anti-syncope, analgesic, anti-inflammatory, anti-aging, learning and memory improvement effects, tonic effects on cranial nerves and liver, and different effects on higher nervous centers and the cardiovascular system. At present, the demand for health food for the elderly is increasing. Gastrodia elata, as a health-care material with high medicinal and nutritional value, is known and accepted by more and more people.

[0003] At present, the noodles on the market are usually pressed by machines, which are hard overall, take a long time to cook, and have a poor taste. In order to adapt to the development of the times and respond to the advocacy of "medicine and food are of the same origin", the existing noodles can no longer meet the market demand. Therefore, the technicians in this field provide a method for making handmade Gastrodia elata noodles to solve the problems raised in the above background technology. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for making handmade Tianma noodles to solve the problems raised in the background technology.

[0005] In order to achieve the above purpose, the technical solutions provided are as follows:

[0006] A handmade Tianma noodles, characterized in that the handmade Tianma noodles comprise the following components by weight: 500g wheat flour, 15g Tianma powder, 20g salt, 100g water, and an appropriate amount of vegetable oil.

[0007] A method for making handmade Tianma noodles, characterized by comprising the following steps:

[0008] Step 1: Knead the dough: Evenly mix the wheat flour and gastrodia elata powder. According to the climate and temperature, use 15℃ hydrated salt water, pour the salt water into the mixed wheat flour and gastrodia elata powder to knead the dough until the dough does not stick to the bowl or hands.

[0009] Step 2: Let the dough rest: Let the dough kneaded in step 1 rest for 0.6 hours;

[0010] Step 3: Roll the dough: Divide the dough into several strips, knead for 4.5-5.5 minutes, roll it into a round shape in a bowl, seal it and let it rise for 1-2 hours.

[0011] Step 4: Roll the noodles: Roll the noodles obtained in step 3 into thin strips and knead for 2-3 minutes;

[0012] Step 5, winding the noodles around the rod to rest: Wrap the noodles obtained in step 4 above around the rack in an "8" shape and put them into a resting box to rest for 6-9 hours;

[0013] Step 6: Pole-drying noodles: Pole-dry the noodles obtained in step 5 above and stretch them, and dry them in the sun for 20-40 hours;

[0014] Step 7: Lower the pole: Take the noodles dried in step 6 from the drying rack to the packaging table;

[0015] Step 8, collecting and packaging noodles: collect the noodles obtained in the above step 7, and cut, weigh and package them. After completing the above steps, you will get Tianma noodles.

[0016] Preferably, the specific steps of preparing the wheat flour are as follows:

[0017] Step (1), washing: weighing wheat according to the required ratio, and washing the wheat in clean water;

[0018] Step (2), drying: placing the washed wheat into a dryer for drying;

[0019] Step (3), crushing: putting the dried wheat into an ultrafine grinder for crushing to obtain wheat flour.

[0020] Preferably, the specific steps of preparing the Gastrodia elata powder are as follows:

[0021] Step (1), screening, washing, removing the skin and impurities from the Gastrodia elata and then steaming;

[0022] Step (2), slicing and drying the steamed Gastrodia elata;

[0023] Step (3), grinding the dried Gastrodia elata slices into fine powder.

[0024] The beneficial effects of the present invention are as follows: the handmade noodles are made by hand through more than a dozen stretching processes, have silky pores inside, are easy to cook, have a soft and chewy taste, and do not have a taste. At the same time, gastrodia powder is added to the ingredients, which has the effects of calming the liver, extinguishing wind, relaxing muscles and unblocking meridians, and has a certain alleviating effect on symptoms such as dizziness, limb numbness, etc. DETAILED DESCRIPTION

[0025] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Embodiment 1

[0027] A handmade Tianma noodles, characterized in that the handmade Tianma noodles comprise the following components by weight: 500g wheat flour, 15g Tianma powder, 20g salt, 100g water, and an appropriate amount of vegetable oil.

[0028] A method for making handmade Tianma noodles, characterized by comprising the following steps:

[0029] Step 1: Knead the dough: Evenly mix the wheat flour and gastrodia elata powder. According to the climate and temperature, use 15℃ hydrated salt water, pour the salt water into the mixed wheat flour and gastrodia elata powder to knead the dough until the dough does not stick to the bowl or hands.

[0030] Step 2: Let the dough rest: Let the dough kneaded in step 1 rest for 0.6 hours;

[0031] Step 3, roll: Divide the dough prepared in step 2 into several strips, continue kneading for 4 minutes, roll it into a round shape in a bowl, seal it and continue to let it rise for 2 hours;

[0032] Step 4: Roll the noodles: Roll the noodles obtained in step 3 into thin strips and knead for 2-3 minutes;

[0033] Step 5, winding the noodles around the rod to rest: Wrap the noodles obtained in step 4 above around the rack in an "8" shape and put them into a resting box to rest for 6-9 hours;

[0034] Step 6: Pole-drying noodles: Pole-dry the noodles obtained in step 5 above and stretch them, and dry them in the sun for 20-40 hours;

[0035] Step 7: Lower the pole: Take the noodles dried in step 6 from the drying rack to the packaging table;

[0036] Step 8, collecting and packaging noodles: collect the noodles obtained in the above step 7, and cut, weigh and package them. After completing the above steps, you will get Tianma noodles.

[0037] Embodiment 2

[0038] A handmade Tianma noodles, characterized in that the handmade Tianma noodles comprise the following components by weight: 500g wheat flour, 15g Tianma powder, 20g salt, 100g water, and an appropriate amount of vegetable oil.

[0039] A method for making handmade Tianma noodles, characterized by comprising the following steps:

[0040] Step 1: Knead the dough: Evenly mix the wheat flour and gastrodia elata powder. According to the climate and temperature, use 15℃ hydrated salt water, pour the salt water into the mixed wheat flour and gastrodia elata powder to knead the dough until the dough does not stick to the bowl or hands.

[0041] Step 2: Let the dough rest: Let the dough kneaded in step 1 rest for 0.6 hours;

[0042] Step 3: Roll out the dough: Divide the dough into several strips, knead for 5 minutes, roll it into a round shape in a bowl, seal it and let it rise for 1 hour.

[0043] Step 4: Roll the noodles: Roll the noodles obtained in step 3 into thin strips and knead for 2-3 minutes;

[0044] Step 5, winding the noodles around the rod to rest: Wrap the noodles obtained in step 4 above around the rack in an "8" shape and put them into a resting box to rest for 6-9 hours;

[0045] Step 6: Pole-drying noodles: Pole-dry the noodles obtained in step 5 above and stretch them, and dry them in the sun for 20-40 hours;

[0046] Step 7, lowering the pole: taking the noodles obtained in step 6 above from the drying rack to the packaging table;

[0047] Step 8, collecting and packaging noodles: collect the noodles obtained in the above step 7, and cut, weigh and package them. After completing the above steps, you will get Tianma noodles.

[0048] Embodiment 3

[0049] A handmade Tianma noodles, characterized in that the handmade Tianma noodles comprise the following components by weight: 500g wheat flour, 15g Tianma powder, 20g salt, 100g water, and an appropriate amount of vegetable oil.

[0050] A method for making handmade Tianma noodles, characterized by comprising the following steps:

[0051] Step 1: Knead the dough: Evenly mix the wheat flour and gastrodia elata powder. According to the climate and temperature, use 15℃ hydrated salt water, pour the salt water into the mixed wheat flour and gastrodia elata powder to knead the dough until the dough does not stick to the bowl or hands.

[0052] Step 2: Let the dough rest: Let the dough kneaded in step 1 rest for 0.6 hours;

[0053] Step 3: Roll the dough: Divide the dough into several strips, knead for 5.5 minutes, roll it into a round shape in a bowl, seal it and let it rise for 1.5 hours.

[0054] Step 4: Roll the noodles: Roll the noodles obtained in step 3 into thin strips and knead for 2-3 minutes;

[0055] Step 5, winding the noodles around the rod to rest: Wrap the noodles obtained in step 4 above around the rack in an "8" shape and put them into a resting box to rest for 6-9 hours;

[0056] Step 6: Pole-drying noodles: Pole-dry the noodles obtained in step 5 above and stretch them, and dry them in the sun for 20-40 hours;

[0057] Step 7: Lower the pole: Take the noodles dried in step 6 from the drying rack to the packaging table;

[0058] Step 8, collecting and packaging noodles: collect the noodles obtained in the above step 7, and cut, weigh and package them. After completing the above steps, you will get Tianma noodles.

[0059] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations within the meaning and scope of the equivalent elements of the claims be included in the invention. Any marking in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A handmade Tianma noodles, characterized in that: The handmade Tianma noodles include the following components by weight: 500g wheat flour, 15g Tianma powder, 20g salt, 100g water, and appropriate amount of vegetable oil.

2. A method for making handmade Tianma noodles, characterized in that: The production steps include: Step 1: Knead the dough: Evenly mix the wheat flour and gastrodia elata powder. According to the climate and temperature, use 15℃ hydrated salt water, pour the salt water into the mixed wheat flour and gastrodia elata powder to knead the dough until the dough does not stick to the bowl or hands. Step 2: Let the dough rest: Let the dough kneaded in step 1 rest for 0.6 hours; Step 3: Roll out the dough: Divide the dough into several strips, knead for 4.5-5.5 minutes, roll it into a round shape in a bowl, seal it and let it rise for 1-2 hours. Step 4: Roll the noodles: Roll the noodles obtained in step 3 into thin strips and knead for 2-3 minutes; Step 5, winding the noodles around the rod and letting them rest: Wrap the noodles obtained in step 4 on the rack in an "8" shape and put them into a resting box to rest for 6-9 hours; Step 6: Pole-drying noodles: Pole-dry the noodles obtained in step 5 above and stretch them, and dry them in the sun for 20-40 hours; Step 7: Lower the pole: Take the dried noodles from the drying rack to the packaging table; Step 8, collecting and packaging noodles: collect the noodles obtained in the above step 7, and cut, weigh and package them. After completing the above steps, you will get Tianma noodles.

3. The method for making handmade Tianma noodles according to claim 2, characterized in that: The specific steps of making the wheat flour are as follows: Step (1), washing: weighing wheat according to the required ratio, and washing the wheat in clean water; Step (2), drying: placing the washed wheat into a dryer for drying; Step (3), crushing: putting the dried wheat into an ultrafine grinder for crushing to obtain wheat flour.

4. The method for making handmade Tianma noodles according to claim 2, characterized in that: The specific steps of preparing the Gastrodia elata powder are as follows: Step (1), screening, washing, removing the skin and impurities from the Gastrodia elata and then steaming; Step (2), slicing and drying the steamed Gastrodia elata; Step (3), grinding the dried Gastrodia elata slices into fine powder.