Nutrient-rich noodles and preparation method thereof
A nutrient-rich, noodle technology, applied in food preparation, dough processing, baking, etc., can solve the problems of affecting the absorption of nutrients, hindering the absorption of calcium and iron, and achieve the effect of soft and pure taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0015] A kind of nutrient-rich noodles, the formula comprises the following raw materials in parts by weight: 80 parts of flour, 3 parts of sorghum flour, 3 parts of corn flour, 3 parts of glutinous rice flour, 3 parts of millet flour, 3 parts of spinach, and 1 part of table salt;
[0016] A method for making nutritious noodles, comprising the following steps:
[0017] 1: Raw material pretreatment: wash the required spinach, dry it, and fry it into vegetable juice;
[0018] Two: Knead the dough: Put the required flour, sorghum flour, corn flour, glutinous rice flour, and millet flour into the dough mixer, add the vegetable juice prepared in the first step, add salt to knead the dough, and knead the dough to the surface smooth;
[0019] Three: Curing: put the noodles neutralized in the second step in an environment with a temperature of 25°C, and ripen for 20 minutes;
[0020] Four: Sheet rolling, strip cutting, drying, and cutting: put the matured dough on a noodle press for...
Embodiment 2
[0022] A kind of nutrient-rich noodles, the formula comprises the following raw materials in parts by weight: 90 parts of flour, 12 parts of sorghum flour, 12 parts of corn flour, 12 parts of glutinous rice flour, 12 parts of millet flour, 6 parts of celery, and 2 parts of table salt;
[0023] A method for making nutritious noodles, comprising the following steps:
[0024] 1: Raw material pretreatment: Wash the required celery, dry it, and fry it into vegetable juice;
[0025] Two: Knead the dough: Put the required flour, sorghum flour, corn flour, glutinous rice flour, and millet flour into the dough mixer, add the vegetable juice prepared in the first step, add salt to knead the dough, and knead the dough to the surface smooth;
[0026] Three: Curing: Put the noodles neutralized in the second step in an environment with a temperature of 30°C, and ripen for 30 minutes;
[0027] Four: Sheet rolling, strip cutting, drying, and cutting: put the matured dough on a noodle press ...
Embodiment 3
[0029] A kind of nutrient-rich noodles, which is special in that the formula includes the following raw materials in proportion by weight: 85 parts of flour, 8 parts of sorghum flour, 8 parts of corn flour, 8 parts of glutinous rice flour, 8 parts of millet flour, and 5 parts of carrot part, 1 part of salt;
[0030] A method for making nutritious noodles, comprising the following steps:
[0031] 1: Pretreatment of raw materials: Wash the required carrots, dry them, and fry them into vegetable juice;
[0032] Two: Knead the dough: Put the required flour, sorghum flour, corn flour, glutinous rice flour, and millet flour into the dough mixer, add the vegetable juice prepared in the first step, add salt to knead the dough, and knead the dough to the surface smooth;
[0033] Three: Curing: Put the noodles neutralized in the second step in an environment with a temperature of 28°C, and ripen for 25 minutes;
[0034] Four: Sheet rolling, strip cutting, drying, and cutting: put the...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com