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Soya bean milk egg noodle and producing method thereof

A technology of soybean milk and eggs, which is applied in dairy products, food preparation, milk substitutes, etc., can solve the problems of not being able to adapt to nutritional ingredients, etc., and achieve the effect of scientific and feasible production process, rich raw materials, and enhanced appetite

Inactive Publication Date: 2015-02-25
颜笑天
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing noodles are mostly various flours and mixed substances with eggs, sugar, oil and salt. With the improvement of human living standards, they can no longer adapt to the requirements of people's required nutritional ingredients, and they need to be continuously developed. new noodle food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0008] A. Soy milk and egg noodles

[0009] a. Product composition and weight ratio: 100 kg of wheat flour, 25-32 kg of soybean milk, 1.8-2.3 kg of egg liquid, 1-1.3 kg of salt, or 0.16-0.22 kg of edible alkali. Rolled soy milk egg noodles.

[0010] b. Production method:

[0011] 1. Soymilk production: Soak soybeans in water for 6 hours according to the conventional process, and then put them into a refining machine to obtain soybean milk. It is required to use 100 kilograms of soybeans to produce 200-250 kilograms of soybean milk.

[0012] 2. Noodles: Weigh 100 kg of wheat flour according to the weight ratio, add 25 to 32 kg of soybean milk, 1.8 to 2.3 kg of egg liquid, and 1 to 1.3 kg of iodized salt (dissolve the solid salt in water), or add Add 0.16-0.22 kg of edible alkali and pour it into the noodle making machine.

[0013] 3. Noodle rolling: Put the combined noodles into the noodle rolling machine to make fresh noodles with soy milk and eggs.

[0014] 4. Inspection ...

specific Embodiment

[0022] Soy Milk Egg Noodles

[0023] The composition and weight ratio of the noodle product are as follows: 100 kg of wheat flour, 30 kg of soybean milk, 1.8 kg of egg liquid, 1.1 kg of salt, and 0.18 kg of edible alkali, mixed and rolled into soybean milk and egg noodles.

[0024] How to make this noodle:

[0025] (1), soya-bean milk making: enter defibrination machine after soaking soybean in water for 6 hours by conventional process to get soya-bean milk, make 350 kilograms of soya-bean milk with 100 kilograms of soybeans.

[0026] (2), combined noodles: according to the weight ratio, take 100 kilograms of special first-grade wheat flour, add 30 kilograms of soybean milk, 1.8 kilograms of egg liquid, 1.1 kilograms of iodized salt (dissolved in water), and 0.18 kilograms of edible alkaline noodles , Pour into the surface of the noodle machine.

[0027] (3) Rolling strips: Put the combined noodles into the noodle rolling machine to make fresh noodles with soybean milk and e...

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Abstract

The invention discloses soya bean milk egg noodle and a producing method thereof, in order to develop new noodle food, the invention provides the noodle prepared by adding raw soya bean milk and eggs into flour, the soya bean milk egg noodle nutrition is increased, and the soya bean milk egg noodle is convenient to eat, and adapts to the needs of people's life. The technical scheme adopted to solve the technical problem is as follows: wheat flour as a main material is added with the soya bean milk, the eggs and table salt for rolling into the soya bean milk egg noodle; or the wheat flour is added with the soya bean milk, the eggs and the table salt for preparation of the soya bean milk egg noodle by the process of proportioning, kneading a dough, rolling into pieces, testing, packing and the like. By use of the design of the technical scheme, the noodle contains soya bean and egg ingredients, so that the soya bean milk egg noodle is rich in trace elements and the like, has the advantages of being rich in nutrition, natural, colored, capable of increasing appetite, smooth, delicious, non-stick, non-turbid when in slip-cooking, rich in raw materials, scientific and feasible in production process, convenient to eat and the like, and is a kind of new food noodle.

Description

technical field [0001] The invention relates to a food, especially a noodle food and a preparation method thereof. Background technique [0002] Noodles are the noodle food that people often eat. In the known technology, existing noodles mainly add salt, edible alkali by wheat flour, some add eggs, sugar, cooking oil etc. in addition, and water hydrated noodles are rolled into strips through a noodle machine. Some also mix wheat flour with mung bean flour or black bean flour, soybean flour, millet flour and corn flour to make mixed noodles. But existing noodles are mostly various flours and mixed substances with eggs, sugar, oil, and salt. With the improvement of human living standards, they can no longer adapt to the requirements of people's required nutritional ingredients, and they need to be continuously developed. New noodle food. Contents of the invention [0003] In order to develop new noodle food, the present invention provides a noodle made by adding soybean p...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23C11/103A23L7/109A23L15/00A23L33/00A23V2002/00A23V2200/30
Inventor 颜笑天
Owner 颜笑天
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