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Method for processing egg noodles

A processing method and technology for eggs, which are applied in the field of food processing, can solve the problems of strong egg smell and easy to break, and achieve the effect of delicious food.

Inactive Publication Date: 2016-10-26
楚雄富民金鹿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to increase the nutrition of the noodles, eggs, soy milk and other substances are now added, but it is easy to break the noodles, and the eggy smell is strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for processing egg noodles, comprising the following steps: kneading noodles, resting noodles, rolling, dividing, and drying;

[0017] Among them, when kneading the dough, weigh 100 parts of eggs, 8 parts of tea seed oil, 4 parts of linseed oil and 2 parts of corn germ oil and mix them evenly to form egg liquid, then add mixed flour and water in a vacuum Stirring under the conditions of 0.05MPa and 18°C; the mixed flour is made of the following components in parts by weight: 100 parts of high-gluten flour, 15 parts of wheat starch, 3 parts of gluten, and 0.5 parts of sodium alginate And 0.3 parts of salt.

[0018] The temperature of resting noodles is 26 ℃, and humidity is 62%; The time of resting noodles is 5 hours. The drying temperature is 95° C., and the drying time is 40 minutes.

Embodiment 2

[0020] A method for processing egg noodles, comprising the following steps: kneading noodles, resting noodles, rolling, dividing, and drying;

[0021] Among them, when kneading the dough, take 100 parts of eggs, 10 parts of tea seed oil, 10 parts of linseed oil and 10 parts of corn germ oil by weight and mix them evenly to form egg liquid, then add mixed flour and water in a vacuum Stirring under the conditions of 0.07MPa and 20°C; the mixed flour is made of the following components in parts by weight: 100 parts of high-gluten flour, 20 parts of wheat starch, 5 parts of gluten powder, and 1 part of sodium alginate and 1 portion of salt.

[0022] The temperature of resting noodles is 28 ℃, and humidity is 65%; The time of resting noodles is 6 hours. The drying temperature is 100° C., and the drying time is 60 minutes.

Embodiment 3

[0024] A method for processing egg noodles, comprising the following steps: kneading noodles, resting noodles, rolling, dividing, and drying;

[0025] Among them, when kneading the dough, weigh 100 parts of eggs, 1 part of tea seed oil, 1 part of linseed oil and 1 part of corn germ oil and mix them evenly to form egg liquid, then add mixed flour and water in a vacuum Stirring under the conditions of 0.03MPa and 15°C; the mixed flour is made of the following components in parts by weight: 100 parts of high-gluten flour, 10 parts of wheat starch, 1 part of gluten, and 0.1 part of sodium alginate And 0.1 parts of salt.

[0026] The temperature of resting noodles is 25 ℃, and humidity is 60%; The time of resting noodles is 4 hours. The drying temperature is 90° C., and the drying time is 30 minutes.

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PUM

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Abstract

The invention discloses a method for processing egg noodles. The method comprises the following steps of kneading dough, standing the dough, extending and pressing, partitioning and drying, wherein the step of kneading dough comprises the specific steps of uniformly mixing eggs, tea seed oil, linseed oil and maize germ oil, thereby forming egg liquid; and then adding mixed flour and water, and performing stirring. The mixed flour is prepared from high gluten flour, wheat starch, vital gluten, sodium alginate and table salt. The method has the advantages that after being decocted, the obtained egg noodles are not broken, are delicious in taste, tough and chewy, and can not be pasted or diluted and still remain in original shape and chewiness after being stood for a period of time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of egg noodles. Background technique [0002] Noodles are a kind of dough made of grain or bean flour with water, which is then pressed or rolled into slices and then cut or pressed, or made into strips or small pieces by means of rubbing, pulling, pinching, etc., and finally cooked, It is a kind of food made by frying, stewing and frying. [0003] In order to increase the nutrition of the noodles, eggs, soy milk and other substances are now added, but it is easy to break the noodles, and the eggy smell is strong. Contents of the invention [0004] The object of the present invention is to provide a method for processing egg noodles, the obtained egg noodles are not easy to be broken after being boiled, and taste delicious. [0005] The technical solution adopted by the present invention is a processing method of egg noodles, comprising...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L15/00
Inventor 黄加武
Owner 楚雄富民金鹿食品有限公司
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