Cold and fresh noodles and processing method thereof

Abstract

The invention discloses cold and fresh noodles and a processing method thereof. A supplementary flour layer or a supplementary flour penetration layer with a certain thickness is stuck to noodle surfaces, and supplementary flour is formed by mixing a certain proportion of dry starch and corn flour. The processing method comprises the following steps: 1, mixing and fully stirring a certain proportion of flour and solvent to be uniform; 2, moistening the mixture of the flour and the solvent which are uniformly stirred; 3, pouring the mixture of the flour and the solvent which are moistened to a dough hopper of a noodle machine; 4, adding a certain amount of supplementary flour to each supplementary flour hopper of the noodle machine; 5, starting the noodle machine; 6, adding a certain amount of supplementary flour to each dough cake between every two pairs of dough cake rolling pair rollers; 7, measuring the noodles processed and molded; 8, manually shaping and packing; and 9, rapidly freezing. The cold and fresh noodles have various tastes, different nutrition and slippery taste, are refined and chewy, do not need thawing when being boiled so as to be convenient to eat, thereby having mass production and convenient transportation and being suitable for popularization in various restaurants and supermarkets.

Description

technical field [0001] What the present invention relates to is frozen food, especially cold fresh noodle. Background technique [0002] At present, there are a lot of pasta instant foods on the market, including instant noodles with various flavors of various brands; this instant food is mostly fried food, and also contains food preservatives. Bad health. The staple food noodles that people often ask for in daily life or in restaurants are basically wheat flour noodles processed by ordinary noodle machines, or even dried wheat flour noodles processed by ordinary noodle machines. This kind of noodles tastes crisp and not slippery. . It is the handmade wheat flour noodles or miscellaneous noodles that people are more respected, and the taste is also mediocre. The noodles mentioned above basically use water as a solvent, so the nutrition and taste are relatively simple; at the same time, wet noodles processed by noodles or hand-rolled are easy to agglomerate after quick fre...

AI Technical Summary

Problems solved by technology

The noodles mentioned above basically use water as a solvent, so the nutrition and taste are relatively simple; at the same time, wet noodles processed by noodles or hand-rolled are easy to agglomerate after quick freezing. When noodles need to be cooked, they must be thawed first. inconvenient to eat

Therefore, producing different tastes, different nutrition, smooth mouthfeel, no need to defrost when cooking noodles, easy to eat, cold fresh noodles that can be mass-produced and conveniently transported are technical problems that need to be solved at present