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Process for processing broccoli noodles

A processing technology, cauliflower technology, which is applied in the field of processing technology of cauliflower noodles, can solve the problems of noodles that have never been seen before, and achieve the effects of improving human immunity, simple operation, and good taste

Inactive Publication Date: 2017-07-21
贵州尚逸食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But I have never seen noodles made with cauliflower and processed with flour

Method used

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Embodiment Construction

[0018] The object of the present invention is to provide a kind of noodles that adopt cauliflower and flour to process together

[0019] Cauliflower has the functions of anti-cancer, anti-cancer, clearing blood vessels, detoxifying the liver, and improving the immune function of the human body. Long-term consumption can reduce the incidence of cancers such as breast cancer, rectal cancer and gastric cancer. According to the report of the American Cancer Society, among many vegetables and fruits, cauliflower and Chinese cabbage have the best anti-cancer effects. It also contains vitamin K. Some people's skin will become blue and purple once they are slightly bumped and injured. This is because of the lack of vitamin K in the body. The best way to supplement is to eat more cauliflower; eat more cauliflower It also strengthens the walls of blood vessels, making them less likely to rupture. Cauliflower is also rich in vitamin C. Eating more can enhance the detoxification ability...

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Abstract

The invention belongs to the field of noodle processing, and particularly relates to a process for processing broccoli noodles. The process comprises the following steps: material selection, material preparation, dough kneading, curing, forming, and drying and packaging. According to the process, the broccoli noodles are produced by taking broccoli and flour as main materials and taking salt, alkali, soybean powder and water as auxiliaries. The process is easy to operate, and the produced noodles have good mouth-feel, high toughness and the effects of resisting and preventing cancers, cleaning blood vessels, detoxifying the liver and improving the human immunity, and contain rich vitamins K and C and the like.

Description

technical field [0001] The invention belongs to the field of noodle processing, and in particular relates to a processing technology of cauliflower noodles. Background technique [0002] Noodles are a very important food in people's daily life. When making noodles, people often add other foods to make noodles with different characteristics, such as various vegetable noodles. Common vegetable noodles are mostly made of carrots, tomatoes, green vegetables, One or several kinds of spinach etc. are processed together with flour. But have never seen yet for adopting the noodles that cauliflower is processed together with flour. [0003] Cauliflower is rich in nutrients and rich in vitamin K, vitamin C, etc. It has the effects of anti-cancer and anti-cancer, clearing blood vessels, detoxifying the liver, and improving human immunity. Contents of the invention [0004] For the problems referred to above, the purpose of the present invention is to provide a kind of processing te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/308A23V2200/326A23V2200/324A23V2250/21
Inventor 杨京洪
Owner 贵州尚逸食品有限公司
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