A process for making a cold noodle

Abstract

This invention relates to the field of food processing and discloses a method for making liangpi (cold skin noodles), comprising the following steps: (1) preparing the following raw material powders by weight percentage: 50% high-gluten flour, 20% wheat starch, 15% corn starch, and 15% tapioca starch, mixing the powders evenly to obtain a mixed powder; (2) adding water to the mixed powder obtained in step (1), with a weight ratio of mixed powder to water of 1:1.9, and stirring until a uniform, fine, and particle-free batter is formed; (3) pouring the batter obtained in step (2) into a liangpi basket, spreading it evenly to cover the bottom; (4) placing the liangpi basket containing the batter in a pot of boiling water, steaming it for 5 minutes, removing it to cool, and peeling it off to obtain liangpi. The advantages of this invention compared with the prior art are that, through the specific compounding of high-gluten flour with wheat starch, corn starch, and tapioca starch, and by precisely controlling the powder-to-water ratio and steaming time, a type of liangpi with good elasticity, high transparency, smoothness, non-stickiness, and resistance to hardening after cooling is obtained.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for making cold skin noodles. Background Technology

[0002] Liangpi (cold skin noodles) is a traditional Chinese snack that is very popular among consumers. There are two main ways to make traditional liangpi: one is to wash wheat flour to extract a slurry, then let it settle and steam it. This method is complicated, time-consuming, and inefficient, and requires repeated water changes, which can easily lead to the loss of water-soluble nutrients. The other method is to directly use a single starch or flour to make a slurry and steam it. The resulting product often has a simple taste, lacks the chewy and smooth texture, and is prone to hardening, breaking, or becoming mushy after cooling.

[0003] Existing techniques involve mixing wheat flour and starch to form a slurry, but improper proportions can lead to problems such as poor elasticity of the cold noodles, stickiness after steaming, low transparency, or a deterioration in taste after standing. Therefore, there is an urgent need for a method to make cold noodles that features precise proportions, simple processing, stable product quality, and a good taste. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to overcome the above-mentioned technical difficulties and provide a method for making liangpi (cold skin noodles). By specifically combining high-gluten flour with wheat starch, corn starch and tapioca starch, and precisely controlling the flour-to-water ratio and steaming time, a type of liangpi with good elasticity, high transparency, smoothness and non-stickiness, and which does not easily harden after cooling can be obtained without adding complicated procedures.

[0005] To solve the above technical problems, the technical solution provided by the present invention is as follows: a method for making liangpi (cold skin noodles), including the following steps: (1) Prepare the following raw material powders by weight percentage: 50% high gluten flour, 20% wheat starch, 15% corn starch, and 15% tapioca starch. Mix the powders evenly to obtain a mixed powder; (2) Add water to the mixed powder obtained in step (1), with the weight ratio of mixed powder to water being 1:1.9, and stir until a uniform, delicate, and particle-free batter is formed; (3) Pour the batter obtained in step (2) into a liangpi basket and spread it evenly on the bottom; (4) Place the liangpi basket containing the batter in a pot of boiling water, steam it for 5 minutes, remove it, cool it, and peel it off to obtain liangpi.

[0006] Preferably, the raw material powder mentioned in step (1) is pre-sieved through a 60-100 mesh sieve to facilitate the full dispersion of each component and the uniformity of the subsequent batter. Preferably, the batter after stirring in step (2) is allowed to stand for 5-15 minutes to defoam, making the batter texture more delicate and the surface smoother after steaming. Preferably, in step (3), before pouring in the batter, the inner wall of the liangpi basket is pre-coated with a layer of edible vegetable oil to facilitate the demolding of the liangpi; the thickness of the batter spread in the liangpi basket is 1.5-3mm to obtain liangpi of uniform thickness and thorough steaming. Preferably, in step (4), the pot of boiling water containing the liangpi basket is covered during steaming to shorten the effective steaming time and prevent the surface from drying out; after steaming, the liangpi basket is removed and its bottom is immersed in cold water to accelerate cooling, making it easy to peel off quickly. Preferably, 0.5% to 1% salt by weight of the mixed powder is added to the batter to enhance the gluten network structure and improve the toughness and flavor of the cold noodles. Preferably, the weight ratio of the mixed powder to water in step (2) is 1:1.9, with a weighing error of ±5% to ensure the operability of the process. Preferably, the steaming time in step (4) is 4 to 6 minutes, with 5 minutes as the center, which can be finely adjusted according to the thickness of the batter and the material of the sieve.

[0007] The advantages of this invention compared to existing technologies are as follows: high-gluten flour provides the gluten network framework, giving the cold skin noodles good elasticity and stretchability; the synergistic effect of the three starches—wheat starch, corn starch, and tapioca starch—gives the cold skin noodles a smooth, soft, and moderately chewy texture; tapioca starch also significantly improves the transparency and softness of the cold skin noodles, while corn starch and wheat starch optimize the balance between hardness and viscosity, preventing them from hardening after cooling; the flour-to-water ratio is set at 1:1.9, combined with 5 minutes of boiling water steaming, which allows the starch in the mixed flour to fully gelatinize in a short time, and the protein to denature moderately, forming a stable and dense bulk structure, resulting in a high yield, fast production, and easy standardization. Attached Figure Description

[0008] Figure 1 This is a flowchart of the production process of a type of cold skin noodles according to the present invention. Detailed Implementation

[0009] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0010] Example 1 Weigh out 250g of high-gluten flour, 100g of wheat starch, 75g of corn starch, and 75g of tapioca starch. Sift all four flours through an 80-mesh sieve and mix thoroughly to obtain 500g of mixed flour. Weigh out 950g of water (flour-to-water ratio 1:1.9). While stirring, slowly add the water to the mixed flour, stirring continuously in the same direction for 3 minutes until a smooth, lump-free batter is obtained. Let it stand for 10 minutes to remove bubbles. Take a bamboo steamer with an inner diameter of approximately 30cm, brush a thin layer of cooked vegetable oil on the inner wall, scoop in an appropriate amount of batter, and rotate the steamer to evenly spread the batter to the bottom, controlling the batter layer thickness to approximately 2mm. Add water to a pot and bring it to a boil beforehand. Place the steamer in the pot, cover, and steam over high heat for a full 5 minutes. After steaming, remove the basket and immerse the bottom of the basket in a basin of cold water to cool it quickly for about 30 seconds. Brush a little oil on the surface of the cold skin and gently peel it off from the edge to obtain a complete sheet of cold skin. Repeat the process until all the batter is used up. The cold skin obtained in this example is as thin as paper, semi-transparent, soft and flexible to the touch, and cannot be broken when stretched. After being cut into strips and mixed, it has a chewy and smooth texture and remains soft and does not harden even after 3 hours.

[0011] Example 2 The difference from Example 1 is that the mixed powder was sieved through a 60-mesh sieve, stirred, and allowed to stand for 5 minutes. The batter was spread evenly in a sieve to a thickness of 3 mm, and the steaming time was adjusted to 5 minutes and 30 seconds. All other conditions remained the same. The resulting cold noodles were also translucent and chewy, without any undercooked parts or cracks, and had a thick and chewy texture.

[0012] Example 3 The difference from Example 1 is that 0.8% salt by weight of the mixed powder is added during the batter preparation; that is, 4g of salt is first dissolved in some water and then mixed in. The remaining operations are exactly the same as in Example 1. The resulting chilled skin has a slightly salty base flavor, a more solid gluten network, slightly increased elasticity, and cleaner edges when cut.

[0013] As can be seen from the above embodiments, the process provided by the present invention only requires precise compounding of quaternary powders, a powder-to-water ratio of 1:1.9, and steaming for 5 minutes to stably produce high-quality cold noodles. In specific implementation, the sieve mesh size, defoaming time, whether to apply oil, the thickness of the batter, minor adjustments to the steaming time, and whether to add salt can be adjusted within the given preferred range according to actual needs to achieve satisfactory results.

[0014] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A process for making a cold noodle, the process comprising: Includes the following steps: ​ (1) Prepare the following raw material powders by weight percentage: 50% high gluten flour, 20% wheat starch, 15% corn starch, and 15% tapioca starch. Mix them evenly to obtain a mixed powder. (2) Add water to the mixed powder obtained in step (1), with a weight ratio of 1:1.9 between the mixed powder and water, and stir until a smooth and fine batter without particles is formed; (3) Pour the batter obtained in step (2) into the cold skin sieve, so that it covers the bottom; (4) Place the basket containing the batter into a pot of boiling water and steam for 5 minutes. Remove and cool, then peel off to obtain the cold skin noodles.

2. The method of claim 1, wherein: The raw material powder mentioned in step (1) is pre-passed through a 60-100 mesh sieve.

3. The method of claim 1, wherein: After stirring in step (2), let the batter stand for 5 to 15 minutes to defoam.

4. The method of claim 1, wherein: In step (3), before pouring in the batter, the inner wall of the cold skin basket is coated with a layer of edible vegetable oil.

5. The method of claim 1, wherein: In step (3), the thickness of the batter spread in the cold skin basket is 1.5 to 3 mm.

6. The method of claim 1, wherein: In step (4), cover the pot of boiling water where the liangpi basket is located during steaming. After steaming, remove the liangpi basket and immerse its bottom in cold water to accelerate cooling.

7. The method of claim 1, wherein: The batter also contains 0.5% to 1% salt by weight of the mixed powder.

8. The method of claim 1, wherein: In step (2), the weight ratio of the mixed powder to water is 1:1.9, and the allowable weighing error is ±5%.

9. The method of claim 1, wherein: The steaming time in step (4) is 4 to 6 minutes.

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