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Making method of special noodles for hotpot

A noodle and hot pot technology, applied in applications, food ingredients as taste improvers, food science, etc., can solve problems such as hard to cook, difficult to fish out, long boiling time, etc., to avoid soft and rotten pot, avoid muddy Soup and paste pots, effects of increasing nutrition and flexibility

Inactive Publication Date: 2018-03-23
马鞍山市黄池祥泰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are a health food that is easy to make, convenient to eat, and rich in nutrition. It can be used as a staple food or as a fast food. In different regions, noodles have different eating methods. People often add noodles when eating hot pot. Hot pot needs to be eaten at the same time. While cooking, the boiling time is longer. When eating hot pot, the noodles are usually added last. The hot pot soup is thicker. Noodles are usually added, but it is difficult to get them out; and currently there are very few hot pot noodles on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of special noodles for hot pot, comprising the following steps:

[0020] (1) Preparation of fermented soybean powder: crush the bean dregs cake, steam it, add natto bacteria, ferment at 34°C for 12 hours, freeze-dry, and crush to 140 mesh to produce rich polypeptides and active enzymes, which increase the aroma and flavor of noodles. Flexibility, avoiding the use of traditional gluten-enhancing additives, safer and healthier, to obtain fermented soybean flour; the soybean dregs cake is the soybean meal left after soybean oil is squeezed out, and its weight is 10% of the weight of high-gluten flour; Bacillus natto, after secondary activation, the addition amount is 3% of the weight of the bean dregs cake;

[0021] (2) Dough preparation: Add fermented bean flour, konjac starch and pea starch to the high-gluten flour, mix well, add hot water with 12% weight of high-gluten flour, stir quickly and evenly, then add cold water, and proceed at 43 rpm Stir ...

Embodiment 2

[0026] A preparation method of special noodles for hot pot, comprising the following steps:

[0027] (1) Preparation of fermented soybean flour: crush the bean dregs cake, steam it, add Natto bacteria, ferment at 35°C for 14 hours, freeze-dry, and crush to 160 mesh to produce rich polypeptides and active enzymes, which increase the aroma and flavor of noodles. Flexibility, avoiding the use of traditional gluten-enhancing additives, making it safer and healthier to obtain fermented soybean flour; the soybean dregs cake is the remaining soybean meal after soybean oil is squeezed out, and its weight is 11% of the weight of high-gluten flour; Bacillus natto, after secondary activation, the addition amount is 4% of the weight of the bean dregs cake;

[0028] (2) Dough preparation: Add fermented bean flour, konjac starch and pea starch to the high-gluten flour, mix well, add hot water with 13% weight of high-gluten flour, stir quickly and evenly, then add cold water, and proceed at ...

Embodiment 3

[0033] A preparation method of special noodles for hot pot, comprising the following steps:

[0034] (1) Preparation of fermented soybean powder: crush the bean dregs cake, steam it, add natto bacteria, ferment at 36°C for 16 hours, freeze-dry, and crush to 180 mesh to produce rich polypeptides and active enzymes, which increase the aroma and flavor of noodles. Flexibility, avoiding the use of traditional gluten-enhancing additives, safer and healthier, to obtain fermented soybean flour; the soybean dregs cake is the soybean meal left after soybean oil is squeezed out, and its weight is 12% of the weight of high-gluten flour; Bacillus natto, after secondary activation, the addition amount is 5% of the weight of the bean dregs cake;

[0035] (2) Dough preparation: Add fermented bean flour, konjac starch and pea starch to the high-gluten flour, mix well, add hot water with 14% weight of high-gluten flour, stir quickly and evenly, then add cold water, and proceed at 45 rpm Stir ...

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Abstract

The invention relates to the technical field of food processing, and discloses a making method of special noodles for the hotpot. The making method includes the steps of preparation of fermented soybean flour, preparation of dough, primary standing, secondary standing and shaping. Noodles made by the simple method are rich in nutrition, soft and chewy, safe and health without any additives, not easy to be sticky or overcooked, and capable of meeting customers' requirements on nutrition and taste well, and are new variety to noodles on the market. As bacillus natto is added into cakes of soybean dregs to ferment to prepare the soybean flour, rich polypeptide and active enzyme is generated to improve fragrance and flexibility of the noodles, use of the conventional gluten fortifiers is avoided, and the noodles are safer and more healthy. Besides, konjak starch and pea starch are added to the dough, and the dough is kneaded with hot water, so that both nutrient and flexibility of the noodles are improved, the noodles are not easy to be overcooked, cloudy and sticky noodle soup is avoided, and the noodles are suitable to be cooked in the hotpot.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of special noodles for hot pot. Background technique [0002] Noodles are a health food that is easy to make, convenient to eat, and rich in nutrition. It can be used as a staple food or as a fast food. In different regions, noodles have different eating methods. People often add noodles when eating hot pot. Hot pot needs to be eaten at the same time. While cooking, the boiling time is longer. When eating hot pot, the noodles are usually added last. The hot pot soup is thicker. Noodles are usually added, but it is difficult to get them out; and currently there are very few hot pot noodles on the market. Contents of the invention [0003] In order to make up for the defects of the prior art, the purpose of the invention is to provide a preparation method of special noodles for hot pot. [0004] A preparation method of special noodles for hot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L11/00A23L29/00A23L29/30A23L11/50
CPCA23L7/109A23L11/05A23L29/065A23L29/30A23V2002/00A23L11/50A23V2200/14A23V2250/5118
Inventor 王成俊
Owner 马鞍山市黄池祥泰食品有限公司
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