Making cold rice noodles, rice skin and rolling noodles

Manufacturing technology of cold rice noodles

Cold rice noodles are a kind of starch food, which can be eaten cold, accompanied by fried cooked food such as bean sprouts and vegetables. It is a flavor snack that consumers like very much. The specific production process is as follows:

1. Wash your face: add 500 grams of water and flour to 1000 grams of wheat flour to make your hands, noodles and pots smooth (not sticking to your hands or pots), then add water and let stand for 30 minutes. Use more water than two fingers of dough. When washing, knead the dough repeatedly by hand to let the starch dissolve out fully. When the dough is sticky, pour out some flour water, add some water and wash it again. Repeated washing like this will make gluten form a dough with loose structure, obvious pores and elasticity. 1000 grams of dry flour washes out about 200 grams of gluten. (In order to increase the elasticity and strength of gluten, you can add 10g refined salt when mixing flour), and filter the washed flour water into a large basin and let it stand for use. Let stand for at least 7-8 hours. When you open a shop, you must wash the gluten the afternoon before (around 5 o'clock) and get up early the next day to make skin.

2. Steaming gluten: Take the washed gluten out by hand, put it in a steamer and steam it in a pot for 40 minutes until cooked.

3. Peeling: Pour off the water on the standing starch, then add a small amount of water and stir evenly. Every1000g of flour (dry flour before washing), add 400g of water. Before making the skin, you can sprinkle some fried sesame seeds in the batter (stirred starch milk) to increase the taste and improve the quality of cold noodles. If you want to increase the variety of cold noodles, you can add the juice squeezed from vegetables to the noodle water to make green cold noodles, which tastes like vegetables and spinach and celery.

Put a large pot with a diameter of 70cm on the stove, add water until it boils, take a rotator (the size of the rotator is 50cm in diameter at the bottom of the pot and 5cm in height around it, made of iron sheet), stir the washed gluten starch emulsion evenly, put it into the rotator with a spoon, gently shake the rotator to make the starch emulsion disperse evenly, and then put it into the boiling water pot (when making cold noodles, the fiercer the fire, the better). Use the same hand to make the second cold noodle (in order to improve the speed of making skin, you can prepare two 3 rotors for standby). When steaming the second cold noodle, you can brush a small amount of cooking oil on the surface of the first cold noodle to prevent adhesion, and then eat or buy it layer by layer. Each kilogram of dry flour can be made into 5 pieces of skin, and each piece can be sold after adjustment 1.5 yuan.

When eating, cut cold noodles and gluten into strips with a knife, add cooked bean sprouts and seasonings (which will be introduced later) and mix well. You can also stir-fry cooked food with other vegetables as needed. Cooked bean sprouts for cold noodles should be scalded in a boiling pot in advance, and then cold water should be put in the basket for later use.

Rice skin making technology

Rice skin is a kind of cold rice skin made of rice. The finished product is similar to cold noodles, and there are many pulping processes in the process.

1. Soaking rice: take Jiangsu early rice or ordinary rice (especially good quality rice can't be used) and remove impurities, rice bran, etc. Wash it first and then soak it in water. The amount of water is appropriate, so that rice does not produce water after expansion. Rice grains are fully soaked in water, and the structure is loose, which can be crushed with a slight twist by hand. The soaking time of rice varies with seasons, generally 3 4 hours in summer, 7± 10/0 hour in spring and autumn, and1016 hour in winter.

2. Pulping: Take out the soaked rice, drain the boiling water, and pulp it with a beater. Prepare a bucket, put it on a table one meter high, fill it with clean water, take two water pipes (thin-skinned pipes for infusion, use new ones) and remove both ends (why use two infusion pipes? Because the amount of water flowing out of the two pipes is just the amount after mixing with the ground rice slurry), fix the two leather pipes side by side and attach clean insoluble substances (such as small iron, etc.). Don't discount the water pipes too much to prevent the water from coming out. Fix the other two ends side by side into the entrance of the refiner, suck water downward and flow into the refiner, turn on the switch of the refiner and add rice. The milled rice slurry must flow into or into the porcelain basin (iron is not allowed).

3. Pulping: according to the ratio of1000g polished rice to 600g boiled water (three bowls of dried rice and two bowls of water), put boiled water into polished rice pulp (boiled water must be used for pulp). Point to one place (the middle of the porcelain basin) when ordering rice paste. The current is as thick as your thumb. There are lumps in the ordered rice slurry. You can pick up the pulp pieces with a colander and break them with a spoon.

4. Skin making: add water to the pot and boil it (it can be used as a pot with cold skin), prepare a basket (iron or aluminum basket, the size of the basket grate should match the pot), spread a clean wet cloth, put the ground rice slurry in with a spoon, and make the rice slurry evenly spread (tie two ropes on both sides of the basket with two hands). Then put the basket in the pot (the water should not exceed the basket) and cover it. When the white color of the rice paste disappears and the rice skin has a translucent feeling, the rice skin is cooked and can be taken out (two cages can be prepared for quick skin making). After each piece of rice skin is finished, the cage cloth must be washed, and a small amount of cooking oil should be brushed on the surface of the rice skin taken out to prevent adhesion between the rice skins. Processed rice skin should be stacked layer by layer and covered with wet cloth to prevent water evaporation and dry wrinkles of rice skin, which will affect the taste. When eating, cut it into strips with a width of 0.5 1 cm with a knife and dip it in seasoning. The seasoning method is similar to that of cold rice noodles (which will be mentioned later), or you can fry bean sprouts and vegetables before cooking.

Note: The refiner for rice skin: Tieshi brand, produced in Cangzhou, Hebei Province, and can be produced in other places, with a power of 600 watts per 280 yuan. In addition: when making cold rice noodles and rice skin, be sure to use stainless steel spoon or aluminum spoon.

Hand-made dough sheet making technology

According to the method of making cold rice noodles, prepare the batter and light the pot. Don't be too angry. First put a layer of oil in the pot, then add 4 8 kg of flour gruel. When the batter is about to boil, stir it in one direction with a rolling pin. With the evaporation of water, the dough becomes thicker and thicker, and gradually becomes a translucent and elastic dough embryo. At this time, take out the dough embryo (all the prepared dough embryos are made into dough embryos in the same way). When the dough embryo is not too hot, divide it into small flour, roll it into large and thin dough, coat it with oil (a little), and fold it one by one. According to the number of layers in the cage, 15 20, one layer, steamed in the cage for one hour. When eating, stir-fry with cold sauce is the same as rice skin with cold sauce.

Development of spicy oil for cold rice noodles seasoning

First, garlic juice: peel and wash garlic, mash it into a sticky paste and dilute it with cold boiled water.

Second, stuffy mustard: try mustard when you buy it. No bitterness is fake, but bitterness is real. Fill a 2kg jar with mustard, add 70-80 degree hot water, stir while adding water, add semi-vinegar when the mustard is stirred into a thick paste, screw on the lid after stirring, and put it on for 8 hours.

Third, dilute sesame sauce: according to the situation, how much to dilute. First, pour sesame sauce into a bowl, add a little less salt (for boronizing) and a little soy sauce (for coloring), then stir in one direction and add a little 70-80 degree hot water while stirring.

Preparation of salt water: it takes 5 6 kg of boiled water to cool, 2 kg of salt, monosodium glutamate 1 kg, and 4 Liang of sugar, all of which are melted and can be used.

Verb (abbreviation of verb) the formula of spicy oil

(1), grams of raw materials: 3 grams of Amomum villosum, 3 grams of Amomum villosum, 3 grams of Rhizoma Kaempferiae, 3 grams of Amomum villosum, 3 grams of Angelica dahurica, 3 grams of aniseed, 2 grams of clove, 2 grams of Amomum villosum, 2 grams of Zanthoxylum bungeanum, 4 grams of dried ginger, 4 grams of fennel and 0/0 gram of cinnamon.

(2) Production method: When the peanut oil is heated to 70% heat (150 170 degrees, the oil surface turns from the periphery to the middle, and a little smoke is emitted), the ground mixed spices and Chili noodles are poured into the red oil. After oil supply, the oil temperature should be controlled below 70% and kept for 3-5 minutes. When the oil temperature drops to 50% heat, sprinkle some raw sesame seeds. When preparing sesame oil, the Chili noodles should be removed, but the spices should be supplemented in proportion. The specific operation is the same as before.

Formula of spicy oil for handmade noodle seasoning

Seasoning formula:

Zanthoxylum bungeanum 0.5 fennel 0.2 Amomum villosum 0. 1 grass buckle 0. 15 Amomum villosum 0.35 fragrant leaves 0. 1 m 0.3 clove 0.2 Zanthoxylum bungeanum 0. 1 ginger slice 0.2 octagonal 0.3 cinnamon 0. 1 meat buckle 0./kloc-0

Spicy oil formula:

Cooking oil 10 kg seasoning 0.7 kg pepper 3 kg

First, heat the oil and put some sesame seeds in it. If sesame seeds appear on the oil surface, it means that the oil temperature is just right. If sesame seeds sink, it means the oil temperature is low. If sesame seeds jump, it means the oil temperature is too high. When the oil temperature is just right, put the seasoning in the oil, turn over the wok while pouring it (the wok should be removed), and then stop for a few minutes. When the oil temperature drops slightly, pour the pepper into the oil and stir it while pouring, so that the color of the pepper will come out (you can also add some Chili red to enhance the color).

Tools for making cold rice noodles and matters needing attention

1. Stove: Brick stove or old oil drum with a diameter of 50-60cm, filled with mud, with a grate in the middle, burning firewood or blowing coal with a blower (150W). In short, the bigger the fire, the better when making leather.

2. Rotator (disc): The bottom is made of aluminum, the thickness is 1 mm, the diameter is 50 cm or 40 cm, and the surrounding height is 5 cm. It is made of iron sheet. Can spare three, the role of aluminum bottom is:

1, the bottom of cold rice noodles does not need to be oiled; 2, peeling is easy. 3. Fast heat transfer and light weight;

3. Pot and pot cover: According to the situation, if the diameter of the rotor is 50 cm, the pot cover should be about 68 cm, and the pot cover should be made of raw aluminum skin or wooden board with a thickness of1.5 2 cm, instead of iron, otherwise the cold rice noodles will taste like pig iron.

4. Wash your face: it is best to use a porcelain basin for kneading noodles and washing gluten. After washing, all the noodles should be filtered into a large basin (plastic basin or plastic barrel with 70-80 kg of water), and some water should be added to precipitate quickly.

5, cold salad: first grab some cooked bean sprouts or shredded cucumber on the bottom of the bowl, take a cold noodle and cut it on the bean sprouts, then put salt water, garlic juice (according to people's taste), mustard, sesame sauce, like to eat spicy oil, do not like to eat spicy sesame oil.

6. Stir-fry: put the pot on the stove, pour a small amount of oil, add bean paste or shredded ginger and onion, stir-fry mung bean sprouts, cold rice noodles and superior soy sauce, and add bone soup and monosodium glutamate to serve. It tastes spicy (first-class peppers are fried until brown and crushed), burnt (fried with cumin powder and ground into powder), sour and sweet (with a little sugar).

7. Profit: The starch milk washed from 500g flour, with a diameter of 50cm, can make five cold noodles, and each cold noodle can buy 1.5 ~ 1.8 yuan with seasoning, and the net profit can get 1 ~ 1.2 yuan. The profit of rice skin is the same as that of cold noodles, and the cost of rolling noodles is higher, but you can buy 2 yuan per bowl.

The cold salad of rice skin and dough is the same as that of hot oven frying and cold rice noodles.

Please read this material carefully and use it flexibly in the specific production process. It's strange to make it for the first time. Please make it several times first and try it for yourself and your family. It will be handy to open a shop after you are proficient.

Student: After you get the technical textbook, you should carefully read it sentence by sentence, not just skim it, but deeply understand it. First, read the textbook several times, make a small amount first, then try it for yourself and your family or good friends, and how much seasoning to put. Remember when selling, from the first bowl to the last bowl, always keep the same taste.

When making cold rice noodles, put (fried sesame seeds) in it, and don't let colleagues know, because putting (fried sesame seeds) in it will make the cold rice noodles delicious and memorable. Because of its characteristics, business is naturally more popular than others.

Please learn from the following business methods!

1, occupy the market at a low price first, and sell 1 yuan 1 bowl in the first week of opening (depending on the situation, sell 1 yuan 1 bowl locally, you can sell 0.8 yuan, sell 1.5 yuan, and sell/kloc-.

If you want to do business, you must strive for repeat customers, because every customer is surrounded by potential customers. It is a live advertisement for relatives, colleagues, brothers and sisters to discuss which cold noodles are delicious. Remember that "it's easier to destroy trees than to plant them", and every bowl must have quality control.

3, clean and tidy, (hands-on, the workbench and table should be scrubbed frequently, often have a haircut, take a bath, cut your nails, etc. ).

4. Choice of geographical location: Choose a bustling area, with no garbage spots and stalls in front of the door, and no shroud shops and wreath shops on both sides of the store.

5, emotional investment: A, if there is a traffic police around, you can send a few bowls of cold rice noodles for free on a hot day. B, regularly or irregularly, 0.6 yuan is sold for one day at the cost price of 0.5, and other targets are children, teachers, disabled people and veteran cadres. For example:

① Celebrate May Day: Hold advanced worker's certificate, and welcome June Day in each bowl of 0.6 yuan; Children under the age of 13 each bowl of 0.6 yuan, Teacher's Day; 4. Valentine's Day; 5. Mother's Day; 6. National Day.

The above operations should be flexible. I believe your business will grow bigger and bigger. Remember, the bigger the business, the better the service attitude.