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Making method of spinach-flavored non-fried instant noodle

A technology of non-fried instant noodles and a production method, which is applied in the field of production of spinach-flavored non-fried instant noodles, and can solve problems such as large differences and no addition of fresh vegetables

Inactive Publication Date: 2016-03-30
SUZHOU QIYANG IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of miscellaneous grain instant noodles on the market, most of which are made of miscellaneous grain powder. Their nutritional value intersects with fresh raw materials, and the difference is huge. Moreover, there is no instant noodle with fresh vegetables on the market.

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0016] The preparation method of the spinach taste non-fried instant noodles of the present embodiment comprises the following steps:

[0017] (1) Material selection: choose fresh spinach, wash it after removing sand, stones, hair, metal objects and rotten leaves;

[0018] (2) Steaming: Steam the spinach for 3 to 5 minutes with steam at 130 degrees Celsius;

[0019] (3) Kneading the dough: After the spinach is crushed into a paste with an appropriate amount of water, the high-gluten wheat flour and the spinach paste are mixed in a weight ratio of 8:2, put into the dough mixer, add an appropriate amount of water and salt, and fully stir for 18 to 25 minutes to get the dough;

[0020] (4) Forming: Put the dough into the forming machine, overlap and roll it several times, and then shred it to obtain noodles; use the flower folding machine to quantitatively fold the noodles into noodle blocks;

[0021] (5) Cooking: Put the noodle pieces into the noodle steamer and steam them;

...

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PUM

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Abstract

The invention relates to a making method of spinach-flavored non-fried instant noodle and belongs to the technical field of food preparation. The method comprises steps of choosing materials, steaming, kneading dough, molding, aging, drying and packaging, etc. According to the making method of the spinach-flavored non-fried instant noodle, spinach is added into traditional non-fried instant noodle. Spinach is rich in a plurality of nutrients such as carotenoid, vitamin C, vitamin K, minerals (calcium, iron and the like), coenzyme Q10 and the like, and is easy to absorb by human body. Meanwhile, spinach is also used as a natural coloring agent to make noodle turn brilliant green and to be more beautiful.

Description

technical field [0001] The invention relates to a method for preparing spinach-flavored non-fried instant noodles, belonging to the technical field of food preparation. Background technique [0002] Now, there are many kinds of miscellaneous grains instant noodles on the market, most of which are made of miscellaneous grains powder. Their nutritional value intersects with fresh raw materials, and the difference is very large. Moreover, there is no instant noodles with fresh vegetables on the market. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a method for making non-fried instant noodles with fresh spinach-flavored raw materials in view of the deficiencies in the prior art. [0004] The technical scheme that the present invention proposes for solving the above-mentioned technical problems is: a kind of preparation method of spinach flavor non-fried instant noodles, comprises the following steps: [0005] (1)...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L33/00
Inventor 姚多妹林燕
Owner SUZHOU QIYANG IND & TRADE
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