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Production method of coarse-cereal hollow noodles

A technology for hollow noodles and miscellaneous grains, which is applied to dough mixing/kneading methods, dough processing, dough extruders, etc., can solve the problems of single noodle taste and large amount of use, and achieves simple preparation process, improved edible taste, and protection. and visual effects

Inactive Publication Date: 2020-02-28
刘俊魁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the shortcomings of the prior art, provide a method for preparing hollow noodles with miscellaneous grains, and solve the technical problems of the existing noodles with a single taste and a large amount of additives such as salt and edible alkali.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method for miscellaneous grain hollow noodles, comprising the following steps:

[0022] 1) Put 100 parts by weight of buckwheat flour into the mixing equipment, add 20 parts by weight of starch and 35 to 50 parts by weight of water at a temperature of 20°C, and stir evenly. The working environment temperature is 15 to 50°C. 25°C;

[0023] 2) Put the flour evenly stirred in step 1) into a hollow noodle press, and press it into hollow noodles;

[0024] 3) After cutting the extruded hollow noodles to a length of 25-30 cm, put them into a container, then spray edible oil into the container and stir evenly;

[0025] 4) The hollow noodles after oil spraying and stirring are cooled to room temperature;

[0026] 5) subpackage the hollow noodles with edible plastic bags after cooling;

[0027] 6) Put the subpackaged hollow noodles into a freezer at -18°C for quick freezing for more than 2 to 3 hours.

Embodiment 2

[0029] A preparation method for miscellaneous grain hollow noodles, comprising the following steps:

[0030] 1) Add 100 parts by weight of corn flour into the mixing equipment, add 20 parts by weight of starch and 35 to 50 parts by weight of water at a temperature of 20°C, and stir evenly. The working environment temperature is 15 to 50°C 25°C;

[0031] 2) Put the flour evenly stirred in step 1) into a hollow noodle press, and press it into hollow noodles;

[0032] 3) After cutting the extruded hollow noodles to a length of 25-30 cm, put them into a container, then spray edible oil into the container and stir evenly;

[0033] 4) The hollow noodles after oil spraying and stirring are cooled to room temperature;

[0034] 5) subpackage the hollow noodles with edible plastic bags after cooling;

[0035] 6) Put the subpackaged hollow noodles into a freezer at -18°C for quick freezing for more than 2 to 3 hours.

Embodiment 3

[0037] A preparation method for miscellaneous grain hollow noodles, comprising the following steps:

[0038] 1) Add 100 parts by weight of sorghum flour into the mixing equipment, add 20 parts by weight of starch and 35 to 50 parts by weight of water at a temperature of 20°C, and stir evenly. The working environment temperature is 15 to 50°C. 25°C;

[0039] 2) Put the flour evenly stirred in step 1) into a hollow noodle press, and press it into hollow noodles;

[0040] 3) After cutting the extruded hollow noodles to a length of 25-30 cm, put them into a container, then spray edible oil into the container and stir evenly;

[0041] 4) The hollow noodles after oil spraying and stirring are cooled to room temperature;

[0042] 5) subpackage the hollow noodles with edible plastic bags after cooling;

[0043] 6) Put the subpackaged hollow noodles into a freezer at -18°C for quick freezing for more than 2 to 3 hours.

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Abstract

The invention relates to a production method of coarse-cereal hollow noodles, belongs to the technical field of food processing, and mainly solves the technical problems that existing noodles are single in taste and high in use amount of additives such as salt and dietary alkali. According to the technical scheme, the production method includes the steps of firstly, adding, by weight, 100 parts ofcoarse cereal flour into stirring equipment, sequentially adding, by weight, 20 parts of starch and 35-50 parts of water of 20 DEG C, and evenly stirring; secondly, pressing into hollow noodles; thirdly, cutting the hollow noodles formed by pressing into noodles of 25-30cm, placing the cut noodles into a container, spraying edible oil into the container, and evenly stirring; fourthly, cooling toroom temperature; fifthly, performing split charging; sixthly, performing quick freezing for more than 2-3 hours. The production method has the advantages that the noodles produced by the method is good in food therapy effect and good in taste, and the production method is simple in process, mature in technology, easy to implement and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of miscellaneous grain hollow noodles. Background technique [0002] Noodles are a traditional staple food in my country and have a long history. Although there are many noodles on the market at present, they have a single function, mainly based on energy supply. With the improvement of people's living standards, more and more people pay attention to chronic diseases such as tumors, hypertension and diabetes, and pay attention to the diet concept of health preservation. Therefore, functional foods with dual functions of supplementing nutrition and preventing diseases have attracted more attention. [0003] Buckwheat is a kind of food that is resistant to hunger and cold. Buckwheat is rich in protein, containing 19 kinds of amino acids, and its protein is better than other staple food proteins, and the content of lysine in protein is 2 ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A21C1/00A21C9/04A21C11/16A23L3/36
CPCA23L7/109A21C1/006A21C9/04A21C11/16A23L3/36A23V2002/00A23V2300/20
Inventor 刘俊魁
Owner 刘俊魁
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