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Manufacturing method of rhodiola root instant noodles

A production method, the technology of Rhodiola rosea, is applied in the production field of Rhodiola rosea instant noodles, which can solve problems such as inconvenient eating, and achieve the effects of easy portability, batch production, and simple production process

Inactive Publication Date: 2016-03-02
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

[0003] In view of this, the present invention aims to propose a method for making instant noodles from Rhodiola rosea. The noodles produced according to this method can not only solve the problem of inconvenient eating of ordinary noodles in the case of water shortage, but also enhance the human body's tolerance to hypoxia. Stress, play a role in health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of Rhodiola rosea instant noodles, comprising the steps of:

[0018] Weigh 20 grams of Rhodiola rhizomes, clean them, slice them and dry them, grind the noodles after drying, and stir them evenly with 400 grams of warm water to make a rhodiola surface preparation for later use; weigh 700 grams of flour, 10 grams of edible salt, gluten Put 350 parts of powder into the noodle mixer and mix evenly, then add rhodiola rosea and noodle agent and stir with the noodle mixer for 10 minutes to make dough, and let the reconciled dough stand for 30 minutes; put the matured noodles into the noodle machine , to make finished noodles with a width of 5mm and a thickness of 5mm; put 5 grams of edible salt in 1000 grams of cooking water in advance, cook the noodles at 100°C, cook for 4 minutes, put them in room temperature water for 3 minutes, and drain dry; the cooked noodles are sterilized and then vacuum-packed and cooled to room temperature.

Embodiment 2

[0020] A preparation method of Rhodiola rosea instant noodles, comprising the steps of:

[0021] Weigh 30 grams of Rhodiola rhizomes, clean them, slice them and dry them, grind the noodles after drying, and stir them evenly with 600 grams of warm water to make a rhodiola surface preparation for later use; weigh 1000 grams of flour, 20 grams of edible salt, and Put 500 parts of protein powder into a noodle mixer and mix evenly, then add rhodiola rosea and noodle agent, stir with a noodle mixer for 15 minutes, then make a dough, and let the reconciled dough stand for 25 minutes; put the matured noodles into the noodles In the machine, make finished noodles with a width of 3mm and a thickness of 3mm; put 8 grams of edible salt in 2000 grams of cooking water in advance, cook the noodles at 95°C, cook for 5 minutes, then put them in cold water for 5 minutes After that, drain; pasteurize the cooked noodles, vacuum pack them, and cool them down to normal temperature.

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Abstract

The invention provides a manufacturing method of rhodiola root instant noodles. The manufacturing method comprises rhodiola root-containing dough-kneading agent preparation, dough kneading, aging, rolling and cutting, boiling and packaging. The rhodiola root instant noodles are prepared from flour, rhodiola root and wheat gluten as main raw materials. Through use of rhodiola root, the rhodiola root instant noodles have very high nutrition value, have effects of benefiting qi for activating blood circulation, and dredging channels and relieving asthma, improve human body anoxia endurance and are especially suitable for visitors and mountaineers in Tibet. Through use of wheat gluten powder, the rhodiola root instant noodles have a fine taste and toughness. The rhodiola root instant noodles are boiled, sterilized and preserved in vacuum so that the rhodiola root instant noodles have a long retention period. The boiled root instant noodles are not dried and can be directly eaten without boiling.

Description

technical field [0001] The invention relates to a method for making noodles, in particular to a method for making rhodiola instant noodles. Background technique [0002] Noodles are one of the staple foods of the Chinese people, and they are healthy foods that are easy to make and easy to eat. However, with the improvement of people's living standards, people's requirements for food are not only in the stage of "sufficiency", but also the nutrition and convenience of food. The noodles currently sold in the market are basically divided into fried and non-fried noodles, which need to be processed (soaked or steamed) before they can be eaten, and the nutritional content is single, especially in extreme water shortage situations such as Tibet and mountaineering. Under the circumstances, general noodles cannot be eaten in an emergency, nor can they provide the nutrition needed by people. Rhodiola rosea is a traditional Chinese medicine, which has the functions of nourishing qi ...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L33/10
CPCA23V2002/00
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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