(1) Selection of materials
Selection of materials is extremely important for the production of Lamian Noodles. According to the resource conditions in Gansu, after years of exploration and summary, there is a saying in the selection of materials: the noodles of yak in Gannan are Yongdeng, and the line of Gangu (pepper) in Penggong Industrial Zone in Gaolan. Since Peng Ash has been transformed and instant Peng Ash ramen is used, the other three items are briefly summarized.
Gannan yak: Gannan Tibetan Autonomous Prefecture has a high altitude, and the natural grassland is pollution-free. Gannan yak has short limbs and is cold-resistant. The yak meat is bright red, tender, high in protein and low in fat, rich in nutrition, delicious and pure. After being cooked with appropriate amount of Amomum tsao-ko, cinnamon, clove, Chennai, fennel, ginger peel and pepper, the soup tastes pure, fragrant and long, and good. The technology of making soup from Lanzhou beef in Lamian Noodles and cook the meat is very important.
Yongdeng noodles: The flour ground by "Heshangtou", an excellent wheat variety in Yongdeng County, Lanzhou City, has a high gluten value, and the color is white and slightly yellowish. The noodles are imported with somersaults, slightly crispy, fragrant and delicious. When noodles are soaked in soup, the noodles are tight but the soup is not muddy. Because the yield of "Heshangtou" is low and the market demand is large, it can't meet the market demand. Now, high-gluten flour, such as Saibei Snow and beef noodle flour, is mostly used.
Gangu line: refers to a kind of thin and long line pepper which is rich in Gangu County, Gansu Province. After the pepper is dried in the sun, it is ground into pink and red, oily, spicy and fragrant, and the spicy oil is pure and thick in spicy taste and bright in color.
(II) Making of Lamian Noodles
1. The technological process of making Lamian Noodles
Mixing noodles → Folding noodles with ramen agent → Slipping noodles → Dosing agent → Lamian Noodles → Cooking noodles
2. Operating points
(1) Mixing noodles (selecting high-gluten noodles) < p
Proportion: 5g of flour, 4g of salt, 2g of ramen, 2% of water, 25-3g
The water temperature of flour should be determined according to the season, and it should be about 1 degrees in summer, 18 degrees in spring and autumn, and 25 degrees in winter. Only at a certain water temperature, the protein contained in the flour does not deform, and more gluten networks are generated. The starch does not gelatinize and is enriched between gluten networks. In summer, because of the high temperature, even if cold water is used, the dough strength will decrease. In this case, you can add some salt properly, because < P > salt can enhance the strength and elasticity of gluten and make the dough compact. It is suggested that the instant Peng Hui ramen produced by Lisi Chemical Plant of Lanzhou University be selected as the ramen. Compared with the traditional Peng Hui, this product has the advantages of Lamian Noodles, which is not easy to break, and its noodle quality is more < P >. It does not contain cyanide, arsenic, lead and other substances here, and has the advantage of quick capacity. When it is used, it is boiled with warm water and cooled (25 grams of water is added to 5 grams of flour, which can pull 75-9 kilograms of flour).
firstly, put the ramen into a container and add a small amount of water to melt it for later use, then pour the flour on the chopping board, and at the same time evenly spread the salt on the flour. You can also use a pot to stir in the middle and pour in water. The water consumption for 5 grams of flour is about 25 to 3
grams (flour gluten is different, water content is different, and water consumption is different). The first water consumption is about 7% of the total. When operating, it should be copied and mixed evenly from inside to outside and from bottom to top, and mixed into a shuttle (snowflake). After being mixed into a shuttle shape, it is necessary to spray
water to continue mixing (or add a little water to form a shuttle shape, and then spray the shuttle fabric together). The second spraying water accounts for about 2% of the total amount, and the other 1% water should be flexibly controlled according to the specific situation of dough. And
noodles, such techniques as ramming, chuai, climbing, kneading, etc. are used, and ramming is to bump the dough with the palm of your hand or fist; Chuai is to cross-pound the dough with palms or fists at two times; Deng is held in the shape of a Tiger Claw by hand, and the above group is pushed forward; Rubbing is rubbing or rubbing back and forth by hand to blend the
surface into a ball. The main purpose of dough mixing is to pound the dough, and hit the dough with both fists (while dipping the dough with water, but pay attention to beating the water completely into the dough). It is very important that when the dough is flattened, it must face in one direction (clockwise or counterclockwise), otherwise the gluten will be easily disordered, and this process will take about 15 minutes or more. Knead until the dough surface is smooth without touching hands or chopping boards. There is a very simple little phenomenon, that is, it's almost enough to pound the noodles until they are
small bubbles.
The purpose of mixing in a shuttle shape is to prevent the appearance of the water-covered surface (that is, the water-covered surface is stagnant in the dough layer), and the dough loses luster and toughness due to the separation of the water phase and the powder phase on the water-covered surface or the poor affinity. Tamping, chuai and boarding are to prevent the appearance of slag-covered surface (that is, there are dry powder particles in the dough), to promote gluten to absorb more water and fully occupy the gluten network, thus producing better extensibility.
(2) dough (wake-up)
Brush the soft dough surface with oil and cover it with a wet cloth or plastic cloth to avoid the dough surface drying or crusting after wind blowing, and let it stand for a period of time, at least 3 minutes. The purpose of battering dough is to make the powder particles in the center of the dough not absorb enough water < P > have a sufficient time to absorb water, so that the dough will not produce small hard particles or small fragments, make the dough uniform and softer, and better form gluten network, improve the elasticity and smoothness of the dough, and make the finished product more < P > with refreshing somersaults.
(3) adding a ramen noodle
Knead the dough with the ramen noodle water into a long strip, shake it up and down with both hands, and repeatedly pull it. According to the strength of the dough, determine whether the ramen noodle is needed. After repeated stretching and kneading, the next process can be carried out until the gluten structure of the same dough is arranged smoothly and evenly, which meets the dough requirements of Lamian Noodles.
(4) Dosing
Put the smooth dough on the chopping board, oil it, gently pull it, then press it on the surface with the palm of your hand, push and rub it back and forth into a round strip with uniform thickness, then pull it into a dough with uniform thickness and equal length, cover it with tarpaulin, and simmer it for about 5 minutes, and you can get Lamian Noodles.
(5) Sprinkle flour on the chopping board in Lamian Noodles
, rub the flour paste into strips, and roll it on the pavement. If you pull leek leaves and wide noodles, press them all over with your hands, hold the two ends of the noodles with both hands, and then pull them. After pulling them away, the right hand is handed over to the left hand, and the two ends of the left hand are separated.
The right index finger hooks the noodles. Separate the noodles when they are elongated. Then the right index finger is poured into the middle finger of the left hand and hooked, and then the right index finger is hooked into the middle of the noodles, and pulled outward. According to the thickness of the noodles near the left hand, the head of the noodles is properly closed with the left hand, and repeated operations can change the same strip from four to eight, and the number of noodles will increase exponentially. The thickness of noodles is determined by the number of buttons, and the more buttons, the finer the noodles. Generally, 8 buttons are for capillary, 7 buttons for fine noodles and 6 buttons for fine noodles. After pulling, pour the surface on the index finger of the left hand into the thumb of the right hand, pinch off the surface on the worker's hand with the middle finger and index finger, and put it into the pot to cook the surface. At present, according to the different dough shaping and the number of deductions, the main varieties of < P > in Lamian Noodles are capillary, fine flour, second fine, third fine, leek leaf, wide flour, big width, buckwheat ridge and so on.
(6) Boil the noodles
Put the pulled noodles into the pot. The water in the pot should be boiled and wide. When the noodles float, gently stir, cook the noodles and scoop them into the bowl. Pots for cooking noodles should be made of steel, stainless steel pot and other pots that are not easy to rust.
(3) the production of beef soup
1. the technological process of beef soup production
selecting materials → soaking → boiling → skimming floating foam → cooking with seasoning → taking out beef and processing → hanging soup → seasoning the seasoning water → finished product
2. the production method of beef soup
(1) making soup raw materials
making soup. Generally, the total material does not exceed 8 grams!
(2) Production method
Soaking: break the leg bones of the beef leg, cut the beef into 25g to 5g pieces, and soak them in clear water together with the leg bones. The soaked water cannot be discarded and is reserved for hanging soup.
Boiling: Put the soaked beef, beef leg bone and fat chicken in a pot (iron pot is not allowed, which will easily discolor the soup), pour cold water into it, boil it with strong fire, skim off the floating foam on the noodle soup, and put the beaten ginger, seasoning package and refined salt into a pot
for boiling; Cook with slow fire, and always keep the soup slightly boiling. After boiling for 2-4 hours, take out beef, leg bones, native chicken, ginger and seasoning packets. Cut beef liver into small pieces, cook in another pot and clarify for later use (it can also be cooked with beef, leg bones and native chicken).
soup hanging: pour the blood water soaked in beef and clear soup of beef liver into beef soup. After boiling with strong fire, use slow fire, gently stir with a spoon, and skim off the
floating foam on the noodle soup to make the soup more clear. Soup is the root of beef Lamian Noodles. If it is fresh and has insufficient flavor, it needs to be further fermented. The method is as follows: firstly, when the heating is stopped, the fat in the soup will gradually float to the water layer, and the floating < P > oil that has not been emulsified will be skimmed clean, so as not to continue emulsification when hanging the soup and affect the clarity of the soup; Secondly, filtering the original soup with a gauze or fine mesh sieve to remove impurities; Finally, chop the lean beef in the raw beef into minced meat, soak the bleeding water with clear water,
then pour the blood water and beef into the soup, boil it with strong fire, and then turn it to slow fire. After the minced beef floats, scoop it up with a colander, press it into a cake, and then heat it in the soup to make its umami taste dissolve in the soup. After heating for a while,
remove the floating matter. This method is called "one hanging soup" in the industry. If you need a fresher and purer soup, you need "two hanging soups" or "three hanging soups".
Pay attention to the following points: 1. Boil the soup with high heat first, then turn to low heat, and the noodle soup will remain as if it won't open until it is made. Too much firepower will make the soup cloudy easily. Lose the characteristics of "clarification"; If the firepower is too small, it will affect the freshness of the soup.
2. Soak the raw materials in cold water for more than 1 hour, so that all the nutrients in the raw materials are solidified, and the boiled soup is delicious.
third, the raw materials should be soaked thoroughly.
Fourth, add enough water for cooking soup at one time. If cold water is added halfway, the temperature of soup drops suddenly, which will destroy the balance of raw materials heating and affect the extravasation of soluble substances in raw materials. If you have to add water as a last resort, you can only add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot.
5. The raw materials for cooking soup should be put into the pot in cold water. If they are put into boiling water, the surface of the raw materials will be suddenly exposed to high temperature and will be easy to solidify, which will affect the overflow of protein inside the raw materials, and the soup will not achieve the purpose of fresh alcohol.
seasoning with seasoning water: put a proper amount of compound seasoning (the amount depends on different eating habits in the north and south) into water and cook it with slow fire (it is better to cook it in liver soup). After cooking, precipitate or filter it. After filtering,
mix it with the hung beef soup, which aims to increase the flavor of the soup (but note that too much spices will affect the color of the soup). Finally, add salt and salt.
compound seasoning ratio: 1. White pepper .4 kg ginger bark .5 kg buckle .1 kg cooked cumin .4 kg anise .1 kg biba .1 kg clove .1 kg fennel .1 kg pepper .4 kg tsaoko .5 kg grass buckle .1 kg stir well and grind into powder.
2. Luzhou-flavor flavor: .5 kg of cooked cumin powder, 1 g of star anise, 1 g of tsaoko, 3 g of cinnamon, 3 g of fragrant leaves, 15 g of licorice, 23 g of pepper, 6 g of black pepper, 55 g of clove, 2.5 kg of cooked sesame, 65 g of dried ginger, 4 g of angelica dahurica, 15 g of white cardamom and 6 g of nutmeg.
(3) Processing of beef
Cut the cooked beef into 1.5 cm cubes. After the beef is cut, put it into the pot and add appropriate amount of shrimp sauce, oyster sauce, soy sauce, salt, monosodium glutamate and pepper to boil, skim off the floating foam, simmer for flavor, and drain the soup for later use.
(4) * * * Processing of its seasoning
1. Preparation of Chili oil
Pepper noodles with moderate spicy degree and bright colors are selected, and first-class refined rapeseed oil or salad oil is used as the oil. First, heat the oil (rapeseed oil is refined to remove the floating foam and cooked), then add the onion, ginger slices, smashed tsaoko and fennel to fry the oil until it is fragrant. When the oil temperature drops to about 12℃, take out the seasoning, add a little salt into the pepper noodles, and pour it into warm frying. Generally, 5 grams of pepper noodles are fried with 25 to 335 grams of oil, and then leave it for use for 24 hours.
2. Processing of radish slices
Cut the radish into rectangular slices with a length of 4.5cm, a width of 2.5cm and a thickness of .2cm, cook them in a cold water pot, take them out, and let them cool in cold water for later use.
3. Processing of garlic sprouts and coriander
Wash the garlic sprouts and cut them into flowers; Wash coriander and cut it into powder for later use.
(5) production of finished products
scoop the cooked noodles into a bowl, scoop a spoonful of soup, scoop up the noodles with a spoon and then put them down, put radish slices (or radish slices directly into the soup), diced beef, add a proper amount of soup, sprinkle with coriander and garlic sprouts, and drizzle with Chili oil. To
here, Lanzhou beef noodles with clear soup (clear soup), two whites (radish white), three reds (chili oil red), four greens (garlic sprout and coriander green) and wuhuang (Lamian Noodles yellowish) have been made.