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Armillaria mellea fine dried noodles

A technology of dried noodles and hazel mushrooms, which is applied to dried noodles. It can solve problems such as loss of brilliance, single ingredients, and poor taste, and achieve the effect of improving taste, eating convenience, unique flavor and taste

Inactive Publication Date: 2014-09-10
BEIDAHUANG FENGYUAN GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In today's society that pursues nutrition and health, traditional vermicelli is gradually losing its former glory due to its single ingredients and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0007] Specific Embodiment 1: The hazel mushroom noodles in this embodiment are processed from the following raw materials according to the mass ratio: flour 100-200, hazel mushroom powder 5-15, salt 2-6, edible alkali 0.1-0.5, guar gum 0.2 ~0.6, xanthan gum 0.1~0.5, monosodium glutamate 0.5~2, Vc 0.01~0.1, gluten 1~5, konjac powder 0.2~0.6.

[0008] Among the above raw materials, salt, monosodium glutamate and edible alkali are dissolved in water and added; other auxiliary materials are pre-mixed in flour.

specific Embodiment approach 2

[0009] Specific embodiment two: the hazel mushroom noodles described in this embodiment are processed from the following raw materials according to the mass ratio: flour 100, hazel mushroom powder 8, salt 3, edible alkali 0.2, guar gum 0.43, xanthan gum 0.3, monosodium glutamate 1 , Vc0.03, gluten powder 3, konjac powder 0.43.

specific Embodiment approach 3

[0010] Specific embodiment three: the hazel mushroom vermicelli of this embodiment is processed from the following raw materials according to the mass ratio: flour 150, hazel mushroom powder 12, salt 4, edible alkali 0.4, guar gum 0.2, xanthan gum 0.2, monosodium glutamate 0.62 , Vc 0.06, gluten 2, konjac powder 0.32.

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Abstract

The invention discloses armillaria mellea fine dried noodles, belonging to the technical field of food processing. The armillaria mellea fine dried noodles are processed from the following raw materials in parts by mass: 100-200 parts of flour, 5-15 parts of armillaria mellea powder, 2-6 parts of table salt, 0.1-0.5 part of dietary alkali, 0.2-0.6 part of guar gum, 0.1-0.5 part of xanthan gum, 0.5-2 parts of monosodium glutamate, 0.01-0.1 part of Vc, 1-5 parts of gluten and 0.2-0.6 part of konjac refined powder. As the armillaria mellea powder is added into traditional fine dried noodles, the fine dried noodles have the fresh aroma of armillaria mellea, unique one of delicacies in the northeast of China, become a green product with regional customs, and have a long-lasting delicate flavor; the armillaria mellea fine dried noodles are formed by improving the single mouthfeel, flavor and nutritional value of the traditional fine dried noodles, have unique flavor and mouthfeel, are rich in nutrition and convenient to eat, are delicious and tasty, and cater to taste of people at different ages; the armillaria mellea fine dried noodles have the functions of adjusting nutrient balance of a human body and supplementing vitamins and trace elements, are capable of improving the immune function of a body after being eaten for a long time, and have wide market prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to dried noodles. Background technique [0002] Pasta is one of the main foods that our people like. Vermicelli is very popular with people because of its instant, nutritious and delicious taste. Noodles are easy to cook, and can be made into salty noodles, sweet noodles, spicy noodles, milk, eggs, tomatoes, cocoa and other colorful noodles by adding different condiments according to each person's taste and local habits, and can be boiled, steamed, Stir-frying, mixing and other cooking methods are very popular among consumers. However, with the transition of people's living standard from subsistence to well-off, the dietary concept has also undergone a fundamental change. In today's society that pursues nutrition and health, traditional vermicelli gradually loses its former glory due to its single ingredients and poor taste. Contents of the invention [0003] In order to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/28A23L1/29A23L7/109A23L33/00
CPCA23L7/109A23L33/10A23V2002/00A23V2200/324
Inventor 侯福仁韩玉玺全丽华李振生
Owner BEIDAHUANG FENGYUAN GRP
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