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Highland barley instant noodles

A technology of instant noodles and highland barley, applied in the fields of application, food preparation, food science, etc., to achieve the effect of easy operation

Inactive Publication Date: 2011-04-13
西安美立方产品设计开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The noodle cake with vegetable juice is easy to destroy vitamins in the instant noodle making process, and the noodle cake with a small amount of miscellaneous grains has a bad taste
In short, the taste of instant noodles sold in the market is relatively simple, and the nutrition is not comprehensive.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of highland barley instant noodle, its noodle cake comprises wheat flour, vegetable oil, starch, edible salt, gluten powder, food additive, is characterized in that: noodle cake also comprises highland barley flour, wherein, the weight percent of wheat flour and highland barley flour is 70% Wheat flour, 30% highland barley flour; the water for kneading noodles used in the making process of the noodle cake is replaced by beef bone broth;

[0016] The steps to make beef bone broth are as follows:

[0017] 1) The beef bones should be washed, and the big bone sticks should be broken;

[0018] 2) Peel the shallots, remove the roots, and cut into sections;

[0019] 3) The mass ratio of water, beef bone and onion: 10:1:0.5;

[0020] 4) Cook in a pressure cooker with an air pressure of 1.2 atmospheres, cook for 2 hours and then cool to room temperature;

[0021] 5) The beef bone broth for kneading noodles cannot be mixed with bone residue and oni...

Embodiment 2

[0024] 1) Take 70kg of wheat flour and 30kg of highland barley flour;

[0025] 2) The steps for making beef bone soup are as follows:

[0026] 1) The beef bones should be washed, and the big bone sticks should be broken;

[0027] 2) Onions should be peeled and rooted, cut into sections;

[0028] 3), 100kg of water, 1kg of beef bone and 0.5kg of onion;

[0029] 4) Cook in a pressure cooker with an air pressure of 1.2 atmospheres, cook for 2 hours and then cool to room temperature;

[0030] 5) The beef bone soup for kneading noodles should not be mixed with bone dregs and onion dregs.

[0031] The dough making process is the same as in Example 1.

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PUM

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Abstract

The invention relates to instant noodles, in particular to highland barley instant noodles, and belongs to the field of food. The noodle cake of the instant noodles comprises wheat flour, vegetable oil, starch, edible salt, wheat gluten and food additive. The instant noodles are characterized in that: the noodle cake also comprises highland barley powder, wherein the noodle cake comprises 70 weight percent of wheat flour and 30 weight percent highland barley powder; the water for kneading dough during manufacturing the noodle cake is replaced by using cattle bone soup; the cattle bone soup is manufactured by the following steps of: 1) flushing cattle bones and breaking big bone sticks, 2) peeling onion and removing roots and cutting the onion into sections, 3) mixing water, cattle bone and onion in a mass ratio of 10: 1: 0.5, 4) cooking the mixture by using a pressure cooker under the air pressure of 1.2 atmospheric pressure and cooling the soup to normal temperature after cooling for 2 hours, and 5) removing bone residue and onion residue from the cattle bone soup for kneading dough; and the noodle cake of the instant noodles has novel taste and more complete nutrition. Process flow and equipment for the highland barley instant noodles are not changed except the noodle cake compared with the common instant noodles; and the operation is easy.

Description

technical field [0001] The invention relates to an instant noodle, in particular to a highland barley instant noodle. belongs to the field of food. Background technique: [0002] Although there are many kinds of instant noodles sold in the market, they all just work hard on the taste of the seasoning, mostly changing the seasoning package, and the dough cake of instant noodles is seldom improved. At the same time, the main ingredient of instant noodles is mostly wheat flour, or some vegetable juice is added, or a small amount of miscellaneous grains are simply added. The noodle cake with vegetable juice is easy to destroy vitamins in the instant noodle making process, and the noodle cake with a small amount of miscellaneous grains has a bad taste. In short, the taste of instant noodles currently sold in the market is relatively single, and the nutrition is not comprehensive. Contents of the invention [0003] The object of the invention is to provide a kind of highla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/29A23L7/113A23L33/00
Inventor 王书浩
Owner 西安美立方产品设计开发有限公司
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