A kind of formula and production process of noodles for burning noodles

A production process and noodle technology, which is applied in the processing, application, and bakery of dough, etc., can solve the problems of affecting the taste, easy gelatinization of noodles, and can only be cooked and eaten immediately. The effect of high nutritional value

Inactive Publication Date: 2020-10-30
杨高聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims at the fact that the existing noodles used for burning noodles are dry, the cooking time is too short, the inner core of the noodles is too dry, which affects the taste, and the noodles are easy to gelatinize if the cooking time is too long, and the water surface basically meets the burning requirements in terms of taste and cooking time. However, the storage period of the water surface is short, and the noodle business loss is large during cooking, and some organic matter and minerals are dissolved in the water, so it can only be boiled and eaten immediately, which cannot meet the needs of remote sales. Moisture, unable to burn when ignited, and far from burning noodle oil, which is heavy and anhydrous, and flammable when ignited, which seriously affects the development and sales of Yibin burning noodles. A formula and production process of noodles for burning noodles are provided

Method used

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  • A kind of formula and production process of noodles for burning noodles

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Take 1kg of dry noodles and 1kg of water noodles sold in the market, and mark them as groups A and B, and count the energy, protein, carbohydrate content, taste after cooking, storage period and whether they can be ignited after cooking in groups A and B.

Embodiment 2

[0039] Follow these steps to make:

[0040] The first step, kneading the dough, mixed 90 parts of wheat flour with 15 parts of drinking water to make a dough, and put the dough to rest for 5 minutes;

[0041] The second step is to make noodles. Put the blanks behind the noodles into a noodle press to make dough skins. Roll the dough skins and cut them into strips to make noodles. Sprinkle 3 parts of cornstarch on the surface of the noodles and place them in the room for ventilation and cooling for 5 minutes;

[0042] The third step is rough processing of noodles. Put the noodles cooled to room temperature into a bamboo steamer, and perform the first steaming and heating. , the steaming temperature is 86°C, the time is 4min, and then heated for the second time, the temperature is 40°C, and the time is 8min. Finally, the noodles are taken out of the bamboo steamer and placed in a bamboo shaker Ventilate and cool on the rack for 10 minutes;

[0043] The fourth step is finishing t...

Embodiment 3

[0046] Follow these steps to make:

[0047] The first step, kneading the dough, mixed 100 parts of wheat flour with 25 parts of drinking water to make a dough, and left the dough to stand for 20 minutes;

[0048] The second step is to make noodles. Put the blanks behind the noodles into a noodle press to make dough skins. Roll the dough skins and cut them into strips to make noodles. Sprinkle 10 parts of cornstarch on the surface of the noodles and place them in the room for ventilation and cooling for 20 minutes;

[0049] The third step is rough processing of noodles. Put the noodles cooled to room temperature into a bamboo steamer, and first heat them for the first time. The temperature for the first time is 85°C, and the time is 10 minutes. , the steaming temperature is 100°C, the time is 10min, and then heated for the second time, the temperature is 80°C, the time is 20min, and finally the noodles are taken out of the bamboo steamer and placed in a bamboo shaker. Ventilat...

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Abstract

The invention relates to the field of food preparation, and discloses a noodle formula for burning noodles and a preparation technology. The noodle formula is characterized in that noodles are prepared from, by weight, 90-100 parts of wheat flour, 15-25 parts of drinking water, 1-7 parts of eggs, 0.5-3.5 parts of dietary alkali, 1-4 parts of salt and 3-10 parts of corn starch. The noodles are obtained through the technology including the steps of dough kneading, noodle preparing, noodle rough processing and noodle fine processing. According to existing noodles used for cooking the burning noodles, if the time for cooking dry noodles is too short, the noodle inner cores are too dry, and the taste is affected, if the time for cooking the dry noodles is too long, the noodles are prone to gelatinization, although the taste and the cooking time of water noodles basically meet the burning noodle requirements, the storage period of the water noodles is short, the noodle nutrition loss is high in cooking, a part of organic matter and mineral substances are dissolved in water so that the noodles only can be immediately eaten after cooking, remote sale requirements cannot be met, a lot of water is contained in the prepared burning noodles so that the burning noodles cannot burn after being fired, and accordingly the situation is quite at odds with the situation that the burning noodles immediately burn after being fired, so that the development and sales of the Yinbin burning noodles are seriously influenced. However, the problems are solved by means of the noodle formula and the preparation technology.

Description

technical field [0001] The invention relates to the field of food production, in particular to a formula and a production process of noodles for burning noodles. Background technique [0002] Burning noodles are one of the most distinctive traditional snacks in Yibin, Sichuan Province. Formerly known as Xufu Burning Noodles, formerly known as Youtiao Noodles, because the oil is heavy and water-free, it burns instantly when ignited, so it is named Burning Noodles. Burning noodle snacks use local high-quality water noodles as the main ingredients, with Yibin broken rice sprouts, small milled sesame oil, fresh board oil, star anise, kaempferia, sesame, peanuts, walnuts, gold bar peppers, fine pepper, monosodium glutamate and shallots, For auxiliary materials such as pea tips or spinach leaves, the noodles are boiled, picked up and dried to remove the alkali smell, and then add oil and seasoning according to traditional techniques. [0003] At present, Yibin burning noodles mo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/40A21D2/36
CPCA21D2/36
Inventor 杨高聪
Owner 杨高聪
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