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Noodles with eggs and shrimp eggs and preparation method for noodles

A production method and shrimp seed technology are applied in the field of food processing, which can solve the problems of single component, low nutritional value, and low nutritional content of egg noodles, and achieve the effects of delicious taste, fresh and sweet taste, and simple production method.

Inactive Publication Date: 2018-01-09
江门市江海区金昇咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The common egg noodles on the market are all made of flour, the ingredients are relatively simple, and water is added during the production process. Therefore, the produced egg noodles have less nutritional content, lower nutritional value, and poor taste and texture. , can not satisfy people's pursuit of taste and nutrition

Method used

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  • Noodles with eggs and shrimp eggs and preparation method for noodles
  • Noodles with eggs and shrimp eggs and preparation method for noodles
  • Noodles with eggs and shrimp eggs and preparation method for noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] An egg shrimp roe noodle is processed from the following raw materials in parts by weight:

[0039]

[0040] The shrimp roe is prepared by the following method: fresh shrimp roe is washed, dried in the sun, put into a pot and sautéed over a slow fire to obtain the shrimp roe.

[0041] The preparation method of egg shrimp roe noodles comprises the following steps:

[0042] 1) Kneading dough: Put high-gluten flour, gluten powder, shrimp roe, eggs and alkaline water into the kneading machine in sequence, turn on the kneading machine to knead the dough, set the vacuum degree of kneading to 0.5Mpa, knead the dough The stirring speed of the machine is 40r / min, and the time for stirring and kneading is 10min to obtain dough;

[0043] 2) Rolling: put the dough obtained in step 1) into a press machine and roll it 4 times to obtain a dough with a thickness of 0.3cm, wherein the speed of the press machine is 190r / min, and the power of the press machine is 1.5KW , when putting...

Embodiment 2

[0047] An egg shrimp roe noodle is processed from the following raw materials in parts by weight:

[0048]

[0049]

[0050] The shrimp roe is prepared by the following method: fresh shrimp roe is washed, dried in the sun, put into a pot and sautéed over a slow fire to obtain the shrimp roe.

[0051] The preparation method of egg shrimp roe noodles comprises the following steps:

[0052] 1) Kneading dough: Put high-gluten flour, gluten powder, shrimp roe, eggs and alkaline water into the dough kneading machine in turn, turn on the kneading machine to stir and knead the dough, set the vacuum degree of kneading to 0.3Mpa, knead the dough The stirring speed of the machine is 50r / min, and the time for stirring and kneading is 15min to obtain dough;

[0053] 2) Rolling: put the dough obtained in step 1) into a press machine and roll it 5 times to obtain a dough with a thickness of 0.1cm, wherein the speed of the press machine is 180r / min, and the power of the press machine i...

Embodiment 3

[0057] An egg shrimp roe noodle is processed from the following raw materials in parts by weight:

[0058]

[0059] The shrimp roe is prepared by the following method: fresh shrimp roe is washed, dried in the sun, put into a pot and sautéed over a slow fire to obtain the shrimp roe. The preparation method of egg shrimp roe noodles comprises the following steps:

[0060] 1) Kneading dough: Put high-gluten flour, gluten powder, shrimp roe, eggs and alkaline water into the kneading machine in sequence, turn on the kneading machine to knead the dough, set the vacuum degree of kneading to 0.5Mpa, knead the dough The stirring speed of the machine is 30r / min, and the time for stirring and kneading is 20min to obtain dough;

[0061] 2) Rolling: put the dough obtained in step 1) into a press machine and roll it 6 times to obtain a dough with a thickness of 0.1cm, wherein the speed of the press machine is 1200r / min, and the power of the press machine is 1.5KW , when putting the dou...

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Abstract

The invention discloses noodles with eggs and shrimp eggs as well as a machine and a manual making method for preparing the noodles. The noodles with eggs and shrimp eggs are prepared from the following raw materials in parts by weight: 80-120 parts of high gluten flour, 30-50 parts of eggs, 5-10 parts of vital gluten, 2-5 parts of shrimp eggs and 0.1-0.3 part of alkaline water. The noodles with eggs and shrimp eggs take high gluten flour, eggs, vital gluten and shrimp eggs which are rich in nutrient as main raw materials, so that the prepared noodles with eggs and shrimp eggs have rich nutritional ingredients such as proteins, vitamins and amino acid, are fresh and sweet in mouthfeel, and are not sticky; in a preparation process, water is not added, so that the noodles are full-egg noodles, and have sweet smell; the preparation method is simple, the machine can be adopted to prepare, and manual making also can be adopted; the noodles with eggs and shrimp eggs are tough and chewy, donot paste after being cooked for a long time, have sweet smell, and are noodles with good mouthfeel, nutrition and smell.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making egg and shrimp roe noodles, in particular to a machine making method and a manual making method for egg and shrimp roe noodles. Background technique [0002] Egg noodles have a long history in China. They are a convenient and nutritious healthy food, and are deeply loved by people. Egg noodles are prepared from flour and eggs. Egg noodles taste smooth, fragrant, light and delicious. It combines the aroma of eggs and the mellow aroma of wheat. It is rich in nutrition, so it is deeply loved by the public. It can be used as a staple food or It can be eaten as a supper and so on. [0003] Gluten is a natural protein extracted from wheat, which is light yellow in color, with a protein content of 75-85%, and contains 15 kinds of amino acids necessary for the human body. In addition, gluten also has the advantages of good viscoelasticity, extensibility, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L15/00A23L17/40A23L29/00
Inventor 陈鸿辉陈丽娟陈锦添陈成基
Owner 江门市江海区金昇咨询有限公司
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