阅读说明：本技术 一种阿胶挂面的制作方法 (Method for making donkey-hide gelatin fine dried noodles ) 是由 薛西君 薛春帅 于 2019-11-04 设计创作，主要内容包括：本发明涉及一种阿胶挂面的制作方法,属食品技术领域。本发明包括下述重量份的原料组成：小麦面粉5000g、阿胶5-50克、盐100g-200g、水1000g-1500g。采用以上原料和生产工艺做成的阿胶挂面,和传统挂面相比,既保持了原有挂面的口感,又具有了阿胶的养生保健功效,其营养更加丰富,物美价廉,经济实惠,是人们餐桌与馈赠亲朋好友之佳品。(The invention relates to a method for making donkey-hide gelatin fine dried noodles, belonging to the technical field of food. The invention comprises the following raw materials in parts by weight: 5000g of wheat flour, 5-50 g of donkey-hide gelatin, 100-200 g of salt and 1000-1500 g of water. Compared with the traditional fine dried noodles, the donkey-hide gelatin fine dried noodles prepared by adopting the raw materials and the production process not only keep the taste of the original fine dried noodles, but also have the health-care effect of donkey-hide gelatin, have richer nutrition, are high in quality and low in price, are economical and practical, and are good products for dining tables of people and friends and relatives.)

1. The preparation method of the donkey-hide gelatin fine dried noodles is characterized by comprising the following raw materials in parts by weight: 5000g of wheat flour, 5-50 g of donkey-hide gelatin, 100-200 g of salt and 1000-1500 g of water.

2. The method for preparing the donkey-hide gelatin fine dried noodles as claimed in claim 1, which is characterized in that: the method for preparing the invention comprises the following steps:

(1) weighing: weighing 5000g of wheat flour, 5-50 g of donkey-hide gelatin, 100-200 g of salt and 1000-1500 g of water according to raw material components;

(2) preparing donkey-hide gelatin saline: taking 1000g-1500g of water from the raw materials weighed in the step (1), adding 5-50 g of donkey-hide gelatin and 100g-200g of salt into the water, dissolving the mixture, and preparing donkey-hide gelatin saline for later use;

(3) kneading: pouring 5000g of wheat flour into the donkey-hide gelatin saline water prepared in the step (2) for kneading until the dough is not sticky to a basin and hands;

(4) curing: putting the dough obtained in the step (3) into a curing machine for curing to obtain cured dough, wherein the curing time is 5-7 min, the curing temperature is 28-32 ℃, and the curing relative humidity is 90-100%; the purpose of curing is to promote gluten formation, promote moisture diffusion in the dough and distribute uniformly;

(5) rolling: pressing the cured dough obtained in the step (4) into a dough belt by a roller press;

(6) shredding, putting on a shelf and drying: shredding the noodle strips obtained in the step (5) by a noodle cutter, putting on a shelf and drying to obtain dried donkey-hide gelatin noodles;

(7) cutting, metering and packaging: and (4) cutting the dried donkey-hide gelatin noodles obtained in the step (6), metering and packaging to obtain the donkey-hide gelatin dried noodles.

Technical Field

The invention relates to a method for making donkey-hide gelatin fine dried noodles, belonging to the technical field of food.

Background

Donkey-hide gelatin, starting from Qinhan, has been produced for over 2000 years, and is prepared from donkey hide as main raw material and water from Ashjing. The original colla Corii Asini is produced in Shandong province, ancient Dong county (today's Yanggu county, ancient Yajing in Ara town), and is amber, transparent and odorless. Also known as donkey-hide gelatin. Has effects in replenishing blood, nourishing yin, moistening dryness, and stopping bleeding. The product is mainly used for treating heart and abdominal metrorrhagia, blood deficiency and sallow complexion, giddiness and palpitation, vexation and insomnia, lung dryness and cough, limb soreness and pain, female bleeding, miscarriage prevention and the like, and is a good product for four-season nourishing.

The donkey-hide gelatin is tonic, but has poor taste and fishy smell, so that a lot of people cannot drink the donkey-hide gelatin, and after the donkey-hide gelatin is organically combined with food materials, more donkey-hide gelatin foods which are better and suitable for the taste of the public can be developed.

Disclosure of Invention

The invention provides a method for making donkey-hide gelatin fine dried noodles, which is designed to solve the problems, and adopts the following scheme to achieve the purpose:

the invention comprises the following raw materials in parts by weight: 5000g of wheat flour, 5-50 g of donkey-hide gelatin, 100-200 g of salt and 1000-1500 g of water.

The production of the invention comprises the following steps: (1) weighing; (2) preparing donkey-hide gelatin saline; (3) kneading dough; (4) curing; (5) rolling; (6) shredding, putting on a shelf and drying; (7) cutting, metering and packaging.

And measuring and packaging to obtain a finished product, and warehousing for sale.

Compared with the traditional fine dried noodles, the donkey-hide gelatin fine dried noodles prepared by adopting the raw materials and the production process not only keep the taste of the original fine dried noodles, but also have the health-care effect of donkey-hide gelatin, have richer nutrition, are high in quality and low in price, are economical and practical, and are good products for dining tables of people and friends and relatives.

Detailed Description

The invention comprises the following raw materials in parts by weight: 5000g of wheat flour, 5-50 g of donkey-hide gelatin, 100-200 g of salt and 1000-1500 g of water.

The production of the invention comprises the following steps: (1) weighing; (2) preparing donkey-hide gelatin saline; (3) kneading dough; (4) curing; (5) rolling; (6) shredding, putting on a shelf and drying; (7) cutting, metering and packaging.

The following detailed description is made in conjunction with the raw material components and production steps of the present invention:

(1) weighing: weighing 5000g of wheat flour, 5-50 g of donkey-hide gelatin, 100-200 g of salt and 1000-1500 g of water according to raw material components;

(2) preparing donkey-hide gelatin saline: taking 1000g-1500g of water from the raw materials weighed in the step (1), adding 5-50 g of donkey-hide gelatin and 100g-200g of salt into the water, dissolving the mixture, and preparing donkey-hide gelatin saline for later use;

(3) kneading: pouring 5000g of wheat flour into the donkey-hide gelatin saline water prepared in the step (2) for kneading until the dough is not sticky to a basin and hands;

(4) curing: putting the dough obtained in the step (3) into a curing machine for curing to obtain cured dough, wherein the curing time is 5-7 min, the curing temperature is 28-32 ℃, and the curing relative humidity is 90-100%; the purpose of curing is to promote gluten formation, promote moisture diffusion in the dough and distribute uniformly;

(5) rolling: pressing the cured dough obtained in the step (4) into a dough belt by a roller press;

(6) shredding, putting on a shelf and drying: shredding the noodle strips obtained in the step (5) by a noodle cutter, putting on a shelf and drying to obtain dried donkey-hide gelatin noodles;

(7) cutting, metering and packaging: and (4) cutting the dried donkey-hide gelatin noodles obtained in the step (6), metering and packaging to obtain the donkey-hide gelatin dried noodles.

And measuring and packaging to obtain a finished product, and warehousing for sale.