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Method for preparing endive noodles

A kind of Ququcai noodles and the technology of the production method are applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., which can solve the problems of being difficult to cook and time-consuming, and achieve the effect of outstanding fragrance and moderate bitterness

Inactive Publication Date: 2017-05-31
毛华养
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cooking like this is time-consuming and difficult to cook

Method used

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Embodiment

[0016] Embodiment: a kind of preparation method of Ququcai noodles is carried out according to the following steps: one, used raw material: 30~40 parts of wheat flour, 15~20 parts of glutinous rice flour, 50~60 parts of fresh Ququcai, fresh 30-40 parts of pig hair vegetables; 2. Wash fresh koji vegetables and fresh pig hair vegetables and process them into mixed vegetable pulp with a food mash beating machine; 3. Add tapioca glutinous rice starch to the mixed vegetable pulp and stir evenly to form a mixed vegetable pulp Starch paste; 4. Slowly heat the mixed starch paste to 100°C, and stir while heating to make it evenly heated to form a paste of glutinous rice and vegetable paste; 5. After the paste of glutinous rice and vegetable paste cools down, add wheat flour to the paste of glutinous rice and vegetable paste Neutralize and stir evenly to become mixed soft noodle mud; 6. Pressurize the mixed soft noodle mud to flow through the small holes for forming noodles, and dry it t...

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PUM

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Abstract

The invention relates to a method for preparing endive noodles and belongs to the technical field of food processing. The problem of excessive bitter flavor of the noodle prepared from endive can be solved. The method is characterized by comprising the following steps: 1) taking the raw materials: 30-40 parts of wheat flour, 15-20 parts of sticky rice flour, 50-60 parts of fresh endive and 30-40 parts of fresh salsola collina; cleaning the fresh endive and the fresh salsola collina and then adopting a food crushing pulping machine for processing a mixed vegetable pulp; 3) adding cassava, sticky rice and starch into the mixed vegetable pulp, uniformly stirring and forming a mixed starch paste; 4) slowly heating the mixed starch paste to 100 DEG C, heating while stirring, thereby uniformly heating and forming diluted sticky rice vegetable pulp paste; 5) after cooling the sticky rice vegetable pulp paste, adding the wheat flour into the sticky rice vegetable pulp paste and uniformly stirring, thereby forming a mixed soft noodle dough; and 6) pressurizing the mixed soft noodle dough, flowing by small noodle-forming holes and airing, thereby acquiring the endive noodles.

Description

technical field [0001] The invention relates to a method for making noodles, in particular to a method for making vegetable noodles with Qu Qu Cai as the main ingredient, and belongs to the technical field of food processing. Background technique [0002] Ququcai, the scientific name is "Juyongcai". Non-bitter herbs, thicker than the leaves of bitter herbs; flowers of bitter herbs are yellow, smaller than dandelion flowers, single layer. There are Ququcai, Kucai, Dandelion, and Qingcai in the local area, all of which are different. The picture here is Ququcai. It grows in the northern plains of China, representing the region where the Yellow River flows into the sea - Binzhou, Dongying City, Dezhou, Shandong Province. [0003] As the name suggests, the taste of this wild vegetable is relatively bitter, which is its biggest feature, just like the "bitter melon" that people eat. As the saying goes, "good medicine is bitter and good for the disease". Although it is bitter, ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/00
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 毛华养
Owner 毛华养
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