Preparation method of Chinese chive wrappers

Abstract

The invention relates to a preparation method of Chinese chive wrappers, and relates to the technical field of food processing. Comprising the following steps: selecting fresh Chinese chives, soaking in light salt brine to remove pesticide residues, and cutting into 0.5-1cm broken sections; putting the Chinese chive sections into a container, and adding 50% of flour to pre-wrap the Chinese chive sections; blending the rest flour and warm water (35-45% of the weight of the flour) of 40 DEG C into paste, pouring the paste in batches, and stirring at a low speed until no dry powder exists; kneading the dough until the surface is smooth, and fermenting for 15-20 minutes; performing gradient rolling to obtain dough sheets with the thickness of 2 + / -0.2 mm; through a method of physical direct embedding of crushed Chinese chives and segmented powder adding and water control, slow release of cell juice and self-balance of water are realized, and nutrition loss is avoided.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically to a method for preparing leek noodles. Background Technique

[0002] In the field of traditional vegetarian pastries (such as spinach noodles and carrot noodles), the mainstream process has long relied on the method of adding plant juice filtrate to flour: after crushing and juicing vegetables, the juice is taken and added to the flour for mixing. This method has the following defects:

[0003] The juicing process destroys the plant cell wall, resulting in the loss of dietary fiber (loss rate > 30%) and the oxidation and decomposition of heat-sensitive nutrients (such as vitamin C and chlorophyll) (chlorophyll retention rate < 65%);

[0004] Currently, there are no noodle products made by mixing leeks and flour on the market. Summary of the Invention

[0005] In order to solve the problems of the existing technology, the present invention provides a method for preparing leek noodles.

[0006] In order to solve the above technical problems, the present invention is achieved through the following technical solutions: A method for preparing leek noodles, comprising the following steps:

[0007] S1: Select fresh leeks, wash them and cut them into sections;

[0008] S2: Place the chopped leek sections in a mixing container;

[0009] S3: Add flour and water to the mixing container;

[0010] S4: Mix and stir the leek sections, flour and water in the container to form a mixture;

[0011] S5: Knead the mixture into a uniform green dough;

[0012] S6: Roll or roll the dough to form a sheet of a predetermined thickness;

[0013] S7: Cut the sheet into multiple small pieces to obtain the final leek noodle product.

[0014] In a specific embodiment, in step S1, the length of the leek sections is controlled at 0.3 - 2 cm.

[0015] In this application, by directly chopping fresh leeks and then synergistically mixing and kneading them with flour and water, the deep combination of plant raw materials and pasta technology is innovatively achieved. Its core functions are as follows: Natural flavor and nutritional enhancement: The leek segments are evenly distributed in the dough. Through physical kneading, the juice of plant cells is naturally extracted, effectively enhancing the natural fragrance of the dough wrapper and the absorption efficiency of minerals; Streamlined and efficient process: Adopting an integrated process of "simultaneous mixing of raw materials - overall shaping", it significantly simplifies the multiple steps of pre-juicing and filtering required for traditional vegetable-based pasta, avoiding nutrient loss and equipment dependence; Optimized structure of the finished product: The leek fibers and the gluten network form an interlocked structure, making the dough wrapper have both a flexible texture and the property of resisting boiling and cracking, and maintaining a bright green appearance and a granular texture after cooking; Wide application adaptability: The green dough sheets are cut into standardized small pieces, which can not only be quickly made into traditional forms such as soup noodles and cold dishes, but also be used as the basis for special pasta to develop innovative dishes.

[0016] In a specific embodiment, in step S3, the mass ratio of flour to leeks is (3 - 10):1, and the water addition is 25% - 60% of the weight of the flour.

[0017] In a specific embodiment, in step S6, the thickness of the dough sheet is 1.5 - 6 mm.

[0018] In a specific embodiment, in step S7, the cutting method is knife cutting or die stamping, and the shape of the small pieces is square, diamond-shaped or triangular.

[0019] In a specific embodiment, in step S5, the duration of the kneading process is not less than 5 minutes.

[0020] The beneficial effects of the present invention are as follows:

[0021] 1. Using the physical direct embedding of chopped leeks to replace the traditional juicing process, nearly all nutrients (dietary fiber, sulfides, chlorophyll) are retained by protecting cell integrity; at the same time, by innovating the segmented flour addition and water control method and the fiber-gluten interlocking structure design, the technical bottlenecks of easy boiling and easy browning of vegetable-based dough wrappers are simultaneously overcome. Its core value lies in: Nutritional dimension: The retention rate of chlorophyll > 90%, and the loss rate of vitamin C is reduced compared to the juicing process; Functional dimension: The tensile strength during cooking is increased, and the boiling resistance duration in boiling water is extended to 3 - 5 minutes. Specific Embodiments

[0022] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0023] A preparation method of leek dough.

[0024] 1. Raw material pretreatment

[0025] Leek processing:

[0026] Select fresh leeks (preferably broad-leaf varieties with leaf width ≥5mm), remove yellow leaves and roots, and soak in 0.5-1% light salt water for 10 minutes to remove pesticide residues;

[0027] Rinse with running water, drain until there are no water droplets on the surface, and cut into even pieces of 0.5-1 cm (avoid excessive damage to the cell structure);

[0028] Flour selection:

[0029] Use all-purpose flour (protein content 10-12%) and pass it through an 80-mesh sieve to remove lumps;

[0030] If you want toughness, you can add 5-10% high-gluten flour (bread flour).

[0031] 2. Mixing

[0032] Add ingredients step by step:

[0033] 2.1. Place the leek segments in a food-grade stainless steel container and add 50% of the total flour to the mixture. Stir thoroughly to form a protective layer to reduce the leakage of juice.

[0034] 2.2. Mix the remaining flour with 40°C warm water (the total amount is 35%-45% of the flour weight) to form a thin paste;

[0035] 23. Pour the batter into the container three times, with an interval of 30 seconds between each time, and stir at low speed (≤200rpm) in the same direction with a silicone spatula until there is no dry powder.

[0036] Key Controls:

[0037] Water temperature > 50℃ will accelerate the decomposition of leek chlorophyll and needs to be strictly controlled;

[0038] The total mixing time is ≤ 8 minutes to prevent excessive gluten formation.

[0039] Kneading and proofing

[0040] Physical kneading:

[0041] Knead by hand (or use a dough sheeter at low speed) at 25-28°C until the dough is smooth and free of grains (about 6-8 minutes).

[0042] Testing standard: Press lightly with your fingers and it will rebound slowly. When you tear open the cross section, you can see that leek fibers are evenly interspersed in the gluten network.

[0043] Let it rest and rise:

[0044] Cover the dough with plastic wrap and let it stand at room temperature (20 - 25°C) for 15 - 20 minutes (to promote hydration and extensibility).

[0045] 4. Sheet pressing and forming

[0046] Gradient roll pressing:

[0047] 4.1. Initial pressing: Press the dough into a thick sheet using the first gear of the dough sheeter (roll spacing 3 mm), fold it twice to remove air bubbles;

[0048] 4.2. Fine pressing: Adjust to the third gear (roll spacing 1.5 mm) for unidirectional rolling, repeat 3 times until the thickness reaches 2 ± 0.2 mm;

[0049] 4.3. Manual correction: Use a rolling pin to press the edges to ensure the thickness error ≤ 0.1 mm.

[0050] Cutting and shaping:

[0051] Cut 3×4 cm rectangular pieces with a stainless - steel knife with scale (or stamp with a flower - shaped mold);

[0052] Immediately sprinkle a small amount of corn starch after cutting to prevent sticking.

[0053] 5. Finished product treatment

[0054] Fresh - keeping process:

[0055] After placing on a plate, cover with food - grade moisture - absorbing film and refrigerate at 4°C for ≤ 48 hours;

[0056] For long - term storage, it needs to be quick - frozen (-35°C, frozen for 20 minutes) and vacuum - packed.

[0057] Precautions

[0058] Dynamic moisture adjustment: If the water content of the leeks is high (harvested after rain), reduce the water addition by 3 - 5%;

[0059] Anti - oxidation treatment: 0.01% ascorbic acid (vitamin C) can be added to the dough to preserve the color;

[0060] Cooking suggestion: Boil in boiling water for 2 minutes and 30 seconds.

[0061] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing leek noodles, characterized in that: It includes the following steps: S1: Select fresh leeks, wash them and cut them into sections; S2: Place the cut leek sections in a mixing container; S3: Add flour and water to the mixing container; S4: Mix and stir the leek sections, flour and water in the container to form a mixture; S5: Knead the mixture into a uniform green dough; S6: Roll or roll out the dough to form a sheet of a predetermined thickness; S7: Cut the sheet into multiple small pieces to obtain the final leek noodle product.

2. The preparation method of a leek noodle sheet according to claim 1, characterized in that: In step S1, the length of the leek sections is controlled to be 0.3 - 2 cm.

3. The preparation method of a leek noodle sheet according to claim 1, characterized in that: In step S3, the mass ratio of flour to leeks is (3 - 10):1, and the water addition is 25% - 60% of the weight of the flour.

4. The preparation method of a leek noodle sheet according to claim 1, characterized in that: In step S6, the thickness of the sheet is 1.5 - 6 mm.

5. The preparation method of a leek noodle sheet according to claim 1, characterized in that: In step S7, the cutting method is knife cutting or die stamping, and the shape of the small pieces is square, diamond or triangular.

6. The preparation method of a leek noodle sheet according to claim 1, wherein: In step S5, the duration of the kneading process is not less than 5 minutes.