Edible mushroom noodle and preparation method thereof
A technology of edible mushroom and edible mushroom powder, which is applied in application, food science, food ingredients and other directions, can solve the problem of single nutrient composition, and achieve the effect of low cooking loss rate, good cooking resistance, elastic and non-sticky taste
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[0026] The preparation method of edible mushroom noodles of the present invention comprises the steps of pretreatment, preparation and posttreatment, specifically comprising:
[0027] A. Pre-treatment: Weigh the raw materials in the formula ratio, mix them evenly, and make dough, then cover the dough with plastic wrap, put it at 2-5°C for 0.5-1.5 hours and set it aside for later use;
[0028] B. Preparation: Roll the dough repeatedly 6-8 times to form a dough sheet with a thickness of 1.5-3mm, and then press the dough sheet into noodles;
[0029] C. Post-processing: bake the noodles at a temperature of 20-40° C. for 1-3 hours to obtain the target mushroom noodles.
[0030] The preparation method using noodles of the present invention, concrete operations are as follows:
[0031] (1) Dried the edible mushrooms, crushed (crushed by a grinder for 3-5 minutes), sieved (100 mesh), and set aside;
[0032] (2) Ingredients: 100 parts of durum wheat flour, 5 to 7 parts of olive oil, ...
Embodiment 1
[0039] The composition and parts by weight of the oyster mushroom noodles are as follows: 100 g of durum wheat flour, 5 g of olive oil, 12 g of oyster mushroom fungus powder, 8 g of concentrated solution of killing green water, and 42 g of egg white. During preparation, proceed as follows:
[0040] (1) Dried the oyster mushrooms, crushed (crushed by a grinder for 3-5 minutes), sieved (100 mesh), and set aside.
[0041] (2) Ingredients: 100g of durum wheat flour, 5g of olive oil, 12g of oyster mushroom powder, 8g of concentrated solution of killing green water, and 42g of egg white.
[0042] (3) Kneading the dough: Mix the raw and auxiliary materials evenly and knead into a smooth dough.
[0043] (4) Aging: Cover the dough with plastic wrap and place it in a refrigerator at 4°C for 1 hour.
[0044] (5) Noodle pressing: Roll the dough repeatedly for 6 to 8 times to make it even and smooth, and then press it into a 2mm thick noodle sheet, install the noodle mold, and then press...
Embodiment 2
[0047] The composition and parts by weight of the shiitake mushroom noodles are: 100g of durum wheat flour, 7g of olive oil, 11g of shiitake mushroom powder, 8g of concentrated solution of killing green water, and 40g of egg white. During preparation, proceed as follows:
[0048] (1) Dried the shiitake mushrooms, crushed (crushed by a grinder for 3-5 minutes), sieved (100 mesh), and set aside.
[0049] (2) Ingredients: 100g of durum wheat flour, 5g of olive oil, 10g of shiitake mushroom powder, 8g of concentrated solution of killing green water, 40g of egg white.
[0050] (3) Kneading the dough: Mix the raw and auxiliary materials evenly and knead into a smooth dough.
[0051] (4) Aging: Cover the dough with plastic wrap and place it in a refrigerator at 4°C for 1 hour.
[0052] (5) Noodle pressing: Roll the dough repeatedly for 6 to 8 times to make it even and smooth, and then press it into a 2mm thick noodle sheet, install the noodle mold, and then press the dough sheet in...
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