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Manufacturing method of travel picnic noodle

A production method and noodle technology, applied in the field of food processing, can solve the problems of not being able to replenish vegetables in time, limited nutrients, lack of vegetable characteristics and flavors, etc.

Inactive Publication Date: 2014-04-02
田权兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] For going out for picnics, traveling, sailing or field work personnel or some areas where vegetables are rarely supplied, it is often impossible to replenish vegetables in time. In this case, someone mixes vegetable juice into noodles to make dried noodles or instant noodles, such as tomato instant noodles; but Due to the limited incorporation of juice, limited nutritional content, and no vegetable cellulose, the noodles produced do not have the characteristics and flavor of vegetables

Method used

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Embodiment Construction

[0005] Take high-quality carrots and white radishes, wash them with a vegetable washing machine, roughly chop them and cut them into thick slices. Aging treatment: Add water to the coarsely crushed carrots and white radish slices until boiling, scalding, beating to remove slag, and use a beater to remove the lignified crude fiber and residual peel of the stem. Refined in a colloid mill. Add salty carrot and white radish puree to the fine powder, and stir directly without adding water. The ratio of carrot and white radish puree to flour is 40:100. Press the combined noodles 5-8 times, cut into 5mm strips , Drying: , should be dried at about 70 ℃.

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PUM

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Abstract

The invention relates to a manufacturing method of travel picnic noodle. Main raw materials of the noodle comprise carrot and white radish. The noodle contains a large amount of carotene and white-radish nutrients, and therefore the noodle is a nutritious food and has functions of preventing and treating diseases and a healthcare function. According to the method, the carrot and the white radish are cooked, scummed and micronized into puree, the puree is added into flour according to a ratio of 50:100, and no extra water is added.

Description

technical field [0001] The invention relates to a method for making travel picnic noodles, belonging to the field of food processing. Background technique [0002] For going out for picnics, traveling, sailing or field work personnel or some areas where vegetables are rarely supplied, it is often impossible to replenish vegetables in time. In this case, someone mixes vegetable juice into noodles to make dried noodles or instant noodles, such as tomato instant noodles; but Due to the limited incorporation of the juice, limited nutritional components and no vegetable cellulose, the noodles produced do not have the characteristics and local flavor of vegetables. Contents of the invention [0003] The object of the present invention is to provide a kind of making method of travel picnic noodle, add the particle red radish puree of ripening treatment, white radish puree to replace water and go, improve the traditional method of making noodles, while improving the nutritional ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10
CPCA23L33/10A23L7/109A23V2002/00
Inventor 田权兴
Owner 田权兴
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