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Buerxiang noodles with cake set meal and its manufacturing method

A production method and the technology of Boerxiang noodles, which are applied in the food field, can solve the problems of difficult color and fragrance, single taste, single nutrition, etc., and achieve the effect of complete color, fragrance, bright color and rich nutrition

Inactive Publication Date: 2008-03-19
杨洪伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiencies of the existing noodles or cakes that are too thin or too dry, cannot be matched with dryness, poor taste, single taste, single nutrition, and difficult to complete the color, fragrance, etc., the present invention provides a Boerxiang noodle and cake set and its production method

Method used

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  • Buerxiang noodles with cake set meal and its manufacturing method
  • Buerxiang noodles with cake set meal and its manufacturing method
  • Buerxiang noodles with cake set meal and its manufacturing method

Examples

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Embodiment Construction

[0014] In Figure 1, the salty and fragrant zucchini cake, soft fresh tomato cake, sweet pineapple cake, fresh milk black rice cake and sunshine spicy clear beef tendon noodles constitute the Boerxiang noodle and cake set.

[0015] The embodiment of salty zucchini cake shown in Figure 2 and the production method are as follows: wash and peel the zucchini, cut into small cubes or shreds with a length of 25 mm and a thickness of 3 mm, add 5 g of refined salt to each 500 g of zucchini and marinate for 10 minutes, pour Remove water, add 15g soybean oil, 4g chicken powder, 3g monosodium glutamate, 5g salt, 3g Wang Shouyi thirteen spices, 10g minced green onion, stir well, and make zucchini stuffing. Use semi-hot noodles or fermented noodles for the skin. Pack 25g of zucchini stuffing in every 50g dose, roll it into pancakes, brush oil on a pan and bake at a temperature of 250-270°C.

[0016] Production method of semi-hot noodles: Add 150g of 80°C hot water to every 500g of wheat fl...

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Abstract

The invention provides a boolean-myeon cake package and a manufacturing method to overcome the shortcomings that: the present noodles or cakes are too diluted or too dry; the present noodles or cakes are not capable of matching the diluted with the dry ones and have poor and single taste, and single nutrition and the color, fragrance and taste are not completely satisfying. The technical plan adopted is a package of four kinds of cakes added with one kind of noodle, in particular that salty and appetizing pumpkin pie, soft fresh eggplant cake, sweet pineapple cake, fresh milk and spicy rice cake and sunlight hot and pure beef tendon noodle and a manufacturing method. The beneficial effects of the invention are that: the invention is both diluted and dry; the invention has a good taste, bright color, and fine fragrance and has a plurality of tastes like sweet, salty, hot and so on; the color, fragrance and taste are completely satisfying; the invention is rich in nutrition, is beneficial to health, and uses common material; the invention is suitable to both the old and the young in all seasons with both southern and northern tastes; and the invention is economical.

Description

Technical field [0001] The present invention relates to a kind of food, is a kind of fast food noodle food. Background technique [0002] At present, known fast food pasta has noodles, cakes, dumplings etc., noodles such as beef noodles, dan dan noodles, Yangchun noodles, fried noodles with shredded pork, cold noodles with shredded chicken, fried noodles with shredded chives and chicken etc.; Pies, sesame biscuits, flatbreads, bacon flatbreads, sandwiched meat buns, etc. The above-mentioned noodles or cakes have shortcomings such as being too thin or too dry, not suitable for matching with thinness and dryness, poor taste, single taste, single nutrition, and difficult to complete the color, fragrance, etc. Contents of the invention [0003] In order to overcome the deficiencies of the existing noodles or cakes that are too thin or too dry, cannot be matched with dryness, poor taste, single taste, single nutrition, and difficult to complete the color, fragrance, etc., the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 杨洪伟
Owner 杨洪伟
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