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Chicken nutrient dried noodles

A noodle and nutrition technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of unsatisfactory convenience, inaccurate addition of condiments, time-consuming and labor-intensive, etc., and achieve fastness, unique taste, scientific and reasonable formula Effect

Inactive Publication Date: 2013-01-30
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the amount of condiments added is not accurate, the taste of the cooked vermicelli depends entirely on the experience of the operator, and it is time-consuming and laborious to cook, which cannot meet people's needs for convenience and quickness.

Method used

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  • Chicken nutrient dried noodles
  • Chicken nutrient dried noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of chicken nutrition vermicelli is made from the raw material that comprises following parts by weight:

[0017]

[0018] The particle size of wolfberry, tangerine peel, astragalus and red dates is less than 150 mesh.

Embodiment 2

[0020] A kind of chicken nutrition vermicelli is made from the raw material that comprises following parts by weight:

[0021]

[0022]

[0023] The particle size of wolfberry, tangerine peel, astragalus and red dates is less than 150 mesh.

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Abstract

The invention provides chicken nutrient dried noodles, which are made from the following raw materials in part by weight: 5 to 10 parts of chicken meal, 2 to 3 parts of tangshen powder, 1 to 2 parts of medlar, 2 to 3 parts of dried orange peel, 3 to 5 parts of astragalus, 2 to 3 parts of ginger powder, 3 to 5 parts of red date, 15 to 25 parts of water and 80 to 90 parts of wheat flour. The dried noodles provided by the invention are based on scientific and reasonable formula, and after being boiled, give a strong smell of chicken boiled in astragalus; the chicken meal, tangshen powder, medlar, dried orange peel, astragalus and red date greatly improve the nutrition of the noodles. In addition, the noodles are quick to cook because the noodles can be cooked simply by boiling in water with some edible oil and salt. The noodles have high quality, high nutritional value and unique mouthfeel.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a chicken nutritional dried noodle. Background technique [0002] Noodles are people's favorite food. Traditional noodles such as egg noodles, wheat noodles, and mung bean noodles are the main types of noodles on the market. They have a single nutrition and a monotonous taste. With the improvement of people's living standards, the quality and taste of noodles have been raised. With more requirements, traditional dried noodles can no longer meet people's needs. [0003] In addition, when cooking the existing vermicelli, it is necessary to add edible oil, monosodium glutamate, salt, vegetables, meat and other condiments into the water to make it delicious. Because the amount of condiments added is not accurate, the quality of the taste of the cooked vermicelli depends entirely on the experience of the operator, and it is time-consuming and laborious to cook, which cannot...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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