Noodle with flavoring filler and preparation method thereof

Abstract

The invention provides a seasoning stuffing noodle and a preparation method thereof, relating to daily noodle food and the preparation process; the seasoning stuffing noodle is characterized in that the center of the normal noodle prepared by existing grain powder is filled with nutrition materials such as seafood, vegetables, fruits, eggs, fish, health-caring medicines and flavorings such as acid, sweet, salt, fragrance, tingle, balsam, monosodium glutamate and the like; edible pigment of slight quantity is added in the stuffing so as to prepare colorful seasoning stuffing with complete nutrition and good taste; the seasoning stuffing is prepared into various colors, thus increasing the beauty. By adopting a sandwiched composite noodle press, the seasoning stuffing noodle can be made into hanging noodles, wet noodles, instant noodles and the like. The seasoning stuffing noodle is convenient to be eaten, clean and sanitary; compared with the existing internal seasoning noodle (powder), the seasoning stuffing noodle has rich nutrition and better taste; compared with traditional soup noodle, the seasoning stuffing noodle reduces the loss of the nutrition of the seasoning; compared with the existing instant noodles, the seasoning stuffing noodle can avoid the pollution of the packaging bag to the environment.

Description

technical field [0001] The present invention relates to daily noodle food. technical background [0002] At present, people's daily edible noodles all use grain flour (such as wheat flour, rice flour, sorghum flour, corn flour, sweet potato flour, etc.) The common feature of noodles is a solid body of pure flour. During use, all are to add seasoning seasoning, be to stick and mix seasoning on the surface of cooked noodles as hot dry noodles and noodles with fried sauce, common noodle soup and instant noodles are to add seasoning in soup stock. No matter that kind of externally seasoned noodles, all there is the loss of seasoning nutrition in various degrees in container or in noodle soup, also have edible inconvenient and unhygienic factor to exist. Especially for instant noodles, the condiments are packaged separately in several packaging bags. These packaging bags not only increase the production cost, but also throw them on the ground after use, which also affects envir...

AI Technical Summary

Problems solved by technology

Since the condiment itself has no gluten, if too much condiment is added, the toughness of the dough will be reduced, and it will easily become mushy after cooking. Noodles (noodles) are not nutritious enough and are not popular in the market