CN104664248A - Potato cold noodles and preparation method thereof - Google Patents

Abstract

The invention discloses a cold potato noodle and a production method thereof, comprising: step 1, proofing after taking flour and dough, the proofing process goes through two stages successively and lasts for a certain time at a certain temperature, the first stage lasts 1-3h, the second stage lasts 10-15h, wherein the flour contains 45-55 parts by weight of wheat flour and 40-50 parts of whole potato flour; and step 2, using the proofed dough to make Noodles, the noodles are boiled and then soaked in water to make cold potato noodles. The present invention also provides a cold potato noodle made by the above method. The invention prepares convenient, delicious and nutritious potato noodles by mixing wheat flour and potato whole flour, and adopts a method of secondary proofing, so as to provide guidance for the production of cold potato noodles.

Description

A kind of cold potato noodle and preparation method thereof

technical field

The invention relates to the field of food processing, in particular to a cold potato noodle and a preparation method thereof.

Background technique

Cold noodles are very popular because of their delicious and convenient features. There are various types according to different tastes, and it is also possible to make delicious and nutritious cold noodles by improving the noodles. In the existing cold noodle production, generally all are to adopt wheat flour to make noodles as raw material, kind is single, and, wheat noodles can only satisfy one's hunger, can not provide more nutrients. Potatoes contain nutrients such as starch, protein, fat, crude fiber, and vitamins. They have more advantages than rice and flour. They can be called "perfect food" with high nutritional value and high digestibility. absorb. And the whole potato flour and wheat flour are made into noodles jointly, the one, will solve the problem of the addition ratio of whole potato flour, and the 2nd, how to make the noodles that have added whole potato flour tasty and refreshing when eating.

Contents of the invention

For above-mentioned technical problem, the present invention provides a kind of method that potato whole powder is added in wheat flour and made potato noodle, adopts the method for secondary proofing to make the most convenient, delicious, nutritious potato cold noodle, not only can improve The utilization rate of potatoes will also effectively improve the dietary nutrition structure of Chinese residents and better meet the daily nutritional needs of residents.

Another object of the present invention is to provide a delicious and refreshing potato cold noodle with high nutritional value, high digestible components and easy absorption by the human body.

The technical scheme provided by the invention is:

A kind of cold potato noodles and preparation method thereof, comprising:

Step 1. Proofing after taking the flour and making dough. The proofing process goes through two stages in turn and lasts for a certain period of time at a certain temperature. The first stage lasts for 1-3 hours, and the second stage lasts for 10-15 hours. Among them, the flour contains 45-55 parts by weight of wheat flour and 40-50 parts by weight of whole potato flour; and,

Step 2, using the proofed dough to make noodles, boiling the noodles and then immersing them in water to make cold potato noodles.

Preferably, in the cold potato noodles and the preparation method thereof, the flour further includes 2-6 parts by weight of gluten powder.

Preferably, in the described cold potato noodles and the preparation method thereof, in the step 1, the specific process of kneading the flour into dough is as follows: adding salt, white vinegar and water to the flour, and kneading the dough for 4-7 minutes The consumption of salt accounts for 1.0-2.5% of the total weight of the flour, the proportion of white vinegar for 1-2% of the total weight of the flour, and the consumption of water accounts for 30-40% of the total weight of the flour.

Preferably, in the cold potato noodles and the manufacturing method thereof, in the first step, the first and second stages of proofing treatment are carried out at a temperature of 25-30°C.

Preferably, in the cold potato noodles and the preparation method thereof, in the first step, the dough is pressed 5-6 times in the second stage of the proofing treatment to press the loose dough into a noodle cake.

Preferably, in the cold potato noodles and the preparation method thereof, step three is performed after step two, and step three includes: adding 0.5-1.5 parts of salt and 0.5 parts of chicken essence to every 200 parts of cold potato noodles in parts by weight. -1.5 parts, 2-5 parts of light soy sauce, 0-1.3 parts of minced ginger, 1-8 parts of shallots, 3-10 parts of peanuts, 8-20 parts of mustard mustard and 1-5 parts of chili oil, and stir well.

Preferably, in the described cold potato noodles and preparation method thereof, in the step 2, the specific process of making noodles from the proofed dough comprises:

(2.1) Rolling the noodles: roll the proofed dough to a thickness of 0.5-1.5mm, and sprinkle dry flour during the rolling process to prevent sticking; and,

(2.2) Noodle cutting: Cut the noodle strips into noodles with a width of 1-3mm.

Preferably, in the described cold potato noodles and the preparation method thereof, in the second step, the specific process of making the cold potato noodles after boiling the noodles is as follows: boil the noodles in boiling water for 1-2 minutes, Take it out immediately, and then put the noodles in warm water to get the potato cold noodles.

A kind of cold potato noodles, made by any one of the described methods.

The present invention at least includes the following beneficial effects:

The present invention mixes whole potato flour and wheat flour according to a certain ratio. After proofing under the conditions defined in the present invention, the whole potato flour and wheat flour are mixed evenly and the protein molecules in both have absorbed enough water molecules and Stretching, in this way, the noodles made are more springy and chewy, with both the aroma of potatoes and the fineness of wheat flour, which is very layered; the cold noodles are rich in nutrition, easy to eat, easy to digest, and suitable for everyone.

The method of the present invention adds whole potato powder to wheat flour to make potato noodles. By adding potato whole powder to wheat flour and adopting a second proofing method, the most convenient, delicious and nutritious potato noodles are produced. The present invention is a potato noodle Provide guidance on the production of cold noodles. It can not only improve the utilization rate of potatoes, but also effectively improve the dietary nutrition structure of Chinese residents, and better meet the daily nutritional needs of residents.

The cold noodles of the invention are firm and smooth, delicious in taste and unique in formula flavor, and the potato noodles prepared with condiments have high nutritional value. The invention has the characteristics of reasonable process, simple and easy operation and the like. The prepared cold potato noodles have high digestible components, are easily absorbed by the human body, and are suitable for consumption by various groups of people.

Other advantages, objectives and features of the present invention will partly be embodied through the following descriptions, and partly will be understood by those skilled in the art through the study and practice of the present invention.

Description of drawings

Fig. 1 is the flowchart of cold potato noodles of the present invention and preparation method thereof.

Detailed ways

The present invention will be further described in detail below in conjunction with the accompanying drawings, so that those skilled in the art can implement it with reference to the description.

It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

As shown in Figure 1, the invention provides a kind of cold potato noodles and preparation method thereof, comprising:

Step 1. Proofing after taking the flour and making dough. The proofing process goes through two stages in turn and lasts for a certain period of time at a certain temperature. The first stage lasts for 1-3 hours, and the second stage lasts for 10-15 hours. Among them, the flour contains 45-55 parts by weight of wheat flour and 40-50 parts by weight of whole potato flour; and,

Step 2, using the proofed dough to make noodles, boiling the noodles and then immersing them in water to make cold potato noodles.

The present invention mixes whole potato flour and wheat flour according to a certain ratio. After proofing under the conditions defined in the present invention, the whole potato flour and wheat flour are mixed evenly and the protein molecules in both have absorbed enough water molecules and Stretching, in this way, the noodles made are more springy and chewy, with both the aroma of potatoes and the fineness of wheat flour, which is very layered; the cold noodles are rich in nutrition, easy to eat, easy to digest, and suitable for everyone.

Preferably, in order to have a higher protein content in the cold noodles and make the noodles more chewy, the flour also includes 2-6 parts by weight of gluten powder.

As a preference, in order to make the noodles taste better and have better luster, in the first step, the specific process of kneading the flour into the dough is as follows: adding salt, white vinegar and water to the flour, and kneading the noodles for 4-7 minutes, adding salt The proportion of the consumption to the total weight of the flour is 1.0-2.5%, the proportion of the consumption of white vinegar to the total weight of the flour is 1-2%, and the proportion of the consumption of water to the total weight of the flour is 30-40%.

Preferably, the first and second stages of the proofing treatment are both carried out at a temperature of 25-30° C. in order to allow the protein molecules to fully absorb water to expand and stretch. In this way, the final noodles are more chewy and elastic.

As preferably, the second stage of the proofing process also presses the dough 5 to 6 times to press the loose dough into a dough cake.

Preferably, in order to make the cold potato noodles more delicious and nutritious when eaten, step three is also carried out after step two, and step three includes: adding 0.5-1.5 parts of salt to every 200 parts of cold potato noodles in parts by weight , 0-1.5 parts of chicken essence, 2-5 parts of light soy sauce, 0-1.3 parts of minced ginger, 1-8 parts of shallots, 3-10 parts of peanuts, 8-20 parts of mustard mustard and 1-5 parts of chili oil, and stir well .

As preferably, in order to make the cold noodle mouthfeel consistent, in described step 2, utilize the specific process of making noodles through proofed dough to comprise:

(2.1) Rolling the noodles: roll the proofed dough to a thickness of 0.5-1.5mm, and sprinkle dry flour during the rolling process to prevent sticking; and,

(2.2) Noodle cutting: Cut the noodle strips into noodles with a width of 1-3mm.

As a preference, in said step 2, the specific process of making cold potato noodles after boiling the noodles is as follows: take the noodles and boil them in boiling water for 1-2 minutes, then remove them immediately, and then put the noodles removed in warm water to prepare the cold noodles. Get said cold potato noodles.

A kind of cold potato noodles, made by any one of the described methods.

Example 1

(1) Formula: Flour proportioning: Weigh 45g of wheat flour, 40g of whole potato flour, 2g of gluten powder, 26.1g of water, 0.87g of salt, and 0.87g of white vinegar.

(2) Kneading dough: Put the flour into the kneading tank, add the weighed salt and white vinegar into the water to dissolve, and slowly add water into the flour from the water inlet; the kneading time is 4 minutes.

(3) One-time proofing: proof the loose dough at 25°C for 3 hours.

(4) Second proofing: Press loose dough into dough cakes, proof overnight at 25°C for 10 hours.

(5) Rolling noodles: Roll the proofed noodles to a thickness of 0.5mm, and sprinkle dry flour during the rolling process to prevent sticking. The noodles made in this way are more chewy and chewy.

(6) Sliced noodles: Sprinkle dry flour on the noodles, and then cut them into noodles with a width of 1mm.

(7) Cooking noodles: cook in boiling water for 1 minute on high heat, then remove immediately.

(8) Take out the noodles and put them in warm water.

(9) Drain the water, take 100g noodles, add 0.25g salt, 1g soy sauce, 0.5g shallot, 1.5g peanuts, 4g mustard, 0.5g chili oil, and stir well with the noodles.

Example 2

(1) Formula: Flour proportioning: Weigh 120g of wheat flour, 90g of whole potato flour, 12g of gluten powder, 88.8g of water, 5.56g of salt (accounting for the total powder), and 4.44g of white vinegar.

(2) Kneading dough: Put the flour into the kneading tank, add the weighed salt and white vinegar into the water to dissolve, and slowly add water into the flour from the water inlet; the kneading time is 7 minutes.

(3) One-time proofing: proof the loose dough at 30°C for 1 hour.

(4) Second proofing: Press loose dough into dough cakes, proof overnight at 30°C for 15 hours.

(5) Rolling noodles: Roll the proofed noodles to a thickness of 1.5mm, and sprinkle dry flour during the rolling process to prevent sticking.

(6) Sliced noodles: Sprinkle dry flour on the noodles, and then cut them into noodles with a width of 3mm.

(7) Cooking noodles: cook in boiling water for 2 minutes on high heat, then remove immediately.

(8) Take out the noodles and put them in warm water.

(9) Drain the water, take 200g noodles, add 1.5g salt, 1.5g chicken essence, 5g soy sauce, 1.3g minced ginger, 8g shallots, 10g peanuts, 20g mustard, 5g chili oil, and stir well with the noodles.

Example 3

(1) Formula: Flour proportioning: Weigh 112g of wheat flour, 80g of whole potato flour, 8g of gluten powder, 70g of water, 3.6g of salt, and 3g of white vinegar.

(2) Kneading dough: Put the flour into the kneading tank, add the weighed salt and white vinegar into the water to dissolve, and slowly add water into the flour from the water inlet; the kneading time is 6 minutes.

(3) One-time proofing: proof the loose dough at 28°C for 2 hours.

(4) Second proofing: Press loose dough into dough cakes, generally press 5-6 times, proof overnight at 25°C for 12 hours.

(5) Rolling the noodles: Roll the proofed noodles to a thickness of 1mm, and sprinkle dry flour during the rolling to prevent sticking.

(6) Sliced noodles: Sprinkle dry flour on the noodles, and then cut them into noodles with a width of 2mm.

(7) Cooking noodles: cook in boiling water for 1 minute and 30 seconds, then remove immediately.

(8) Rinse the noodles in warm water twice.

(9) Drain the water, take 200g noodles, add 0.9g salt, 0.5g chicken essence, 3.5g soy sauce, 0.5g minced ginger, 5g shallots, 5g peanuts, 10g mustard, 2.5g chili oil, and stir well with the noodles.

The cold noodles of the invention are firm and smooth, delicious in taste and unique in formula flavor, and the potato noodles prepared with condiments have high nutritional value. The invention has the characteristics of reasonable process, simple and easy operation and the like. The prepared cold potato noodles have high digestible components, are easily absorbed by the human body, and are suitable for consumption by various groups of people.

Although the embodiment of the present invention has been disclosed as above, it is not limited to the use listed in the specification and implementation, it can be applied to various fields suitable for the present invention, and it can be easily understood by those skilled in the art Therefore, the invention is not limited to the specific details and embodiments described herein without departing from the general concept defined by the claims and their equivalents.

Claims (9)

1. a kind of cold potato noodles and preparation method thereof, it is characterized in that, comprising: Step 1. Proofing after taking the flour and making dough. The proofing process goes through two stages in turn and lasts for a certain period of time at a certain temperature. The first stage lasts for 1-3 hours, and the second stage lasts for 10-15 hours. Among them, the flour contains 45-55 parts by weight of wheat flour and 40-50 parts by weight of whole potato flour; and, Step 2, using the proofed dough to make noodles, boiling the noodles and then immersing them in water to make cold potato noodles. 2. cold potato noodles as claimed in claim 1 and preparation method thereof, is characterized in that, also comprise the gluten of 2-6 parts by weight in the described flour, or soybean protein or peanut protein. 3. cold potato noodles as claimed in claim 1 and preparation method thereof, it is characterized in that, in described step 1, the concrete process of flour and forming dough is: add salt, white vinegar and water in described flour, after that Knead the dough for 4-7 minutes, the amount of salt is 1.0-2.5% of the total weight of the flour, the amount of white vinegar is 1-2% of the total weight of the flour, and the amount of water is 30-40% of the total weight of the flour . 4. The cold potato noodles and preparation method thereof according to any one of claims 1 to 3, characterized in that, in said step 1, the first and second stages of proofing treatment are all at a temperature of 25-30°C conduct. 5. cold potato noodles and preparation method thereof as claimed in claim 4, is characterized in that, in described step 1, the second stage of proofing treatment also presses dough 5～6 times to press loose dough into noodle cake. 6. cold potato noodles as claimed in claim 4 and preparation method thereof, it is characterized in that, also carry out step three after step two, and step three comprises: in parts by weight, add salt 0.5 in every 200 parts of cold potato noodles -1.5 parts, 0-1.5 parts of chicken essence, 2-5 parts of light soy sauce, 0-1.3 parts of minced ginger, 1-8 parts of shallots, 3-10 parts of peanuts, 8-20 parts of mustard and 1-5 parts of chili oil, and stir well. 7. cold potato noodles as claimed in claim 1 and preparation method thereof, is characterized in that, in described step 2, utilizes the concrete process that makes noodles through proofing dough and comprises: (2.1) Rolling the noodles: roll the proofed dough to a thickness of 0.5-1.5mm, and sprinkle dry flour during the rolling process to prevent sticking; and, (2.2) Noodle cutting: Cut the noodle strips into noodles with a width of 1-3mm. 8. cold potato noodles and preparation method thereof as claimed in claim 1, it is characterized in that, in described step 2, the concrete process that promptly makes cold potato noodles after noodles are boiled is: take noodles boiling water high heat boil After 1-2 minutes, fish out immediately, and then put the noodles in warm water to get the potato cold noodles. 9. A cold potato noodle, characterized in that it is made by the method according to any one of claims 1 to 8.