Korean cold noodles made from rumex hanus, and making method of Korean cold noodles

A technology of Korean cold noodle and production method, which is applied to the functions of food ingredients, food ingredients as taste improvers, applications, etc., can solve the problems of low nutritional value, intolerance to cooking, sticking, etc., and achieve high nutritional content and delicate taste , good taste effect

Inactive Publication Date: 2018-05-15
柏绿山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the making method of this Korean cold noodle has a long history, there are problems: sticking will occur when boiling and rinsing the donuts in cold water; Soft noodles greatly affect the taste; buckwheat flour does not contain gluten, the gluten is too weak, and it is not resistant to cooking, resulting in too low stability of noodles, easy to break, melt, and vermicelli; too low nutritional value, the amino acid content of noodles is less than 5% The protein content is less than 7%; t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0029] Example 1: A kind of 100kg Korean cold noodles is made with leaf-eating grass slurry:

[0030] Washing, crushing, grinding and pulping the leaf-eating grass to make leaf-eating grass pulp;

[0031] Weigh 50kg of buckwheat flour, 47.5kg of cornstarch, 1kg of alkali, 1kg of salt, and 0.5kg of condiment; after fully mixing, knead the noodles with 35kg of 100°C prairie pulp; make dough, beat the dough until soft, Cover it with a wet towel, let it stand for 30 minutes, and then use an extruder to squeeze it into noodles, which are called leaf-eating grass Korean cold noodles.

[0032] The leaf-eating grass Korean cold noodles can be half-dried and vacuum-packed to become instant food. The instant food is boiled, steamed, washed with water, put into a bowl, and seasoned, and then eaten. It has the characteristics of chewiness, lubricity, refreshing taste and rich nutrition.

example 2

[0033] Example 2: A kind of Korean cold noodles made of leaf-eating grass powder:

[0034] Cleaning, pulverizing, grinding and pulping the leaf-eating grass, spray-drying or freeze-drying or drying or naturally drying the powder to obtain the leaf-eating grass powder;

[0035] 30kg of leaf-eating prairie powder, 39kg of buckwheat flour, 27kg of potato starch, 1kg of alkali, 1kg of salt, and 1kg of seasoning. After mixing well, make dough with water at 100 degrees Celsius, beat the dough, make it soft, cover it with a wet towel, let it stand for 30 minutes, and then squeeze it into noodles with an extruder, that is, cold leaf-eating Korean noodles, boiled Cooked food. After being placed for 24 hours in the experiment, the taste is also delicate, hard and smooth.

[0036] The leaf-eating grass Korean cold noodles can be half-dried and vacuum-packed to become instant food. After testing, its protein content is greater than 13%, amino acid content is greater than 10%, vitamin c...

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PUM

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Abstract

The invention relates to a making method of cooked wheaten foods, in particular to a making method of Korean cold noodles. The technical scheme lies in that the Korean cold noodles made from rumex hanus are characterized by comprising the raw materials of rumex hanus, buckwheat flour and starch. The making method comprises the following steps of A, making rumex hanus slurry or rumex hanus powder;B, mixing raw materials with auxiliary materials to obtain dough: mixing the raw materials with the auxiliary materials, and performing kneading with rumex hanus virgin pulp or water to obtain dough;and C, making the Korean cold noodles. The Korean cold noodles are high in nutritive components and good in mouth feel, the tenacity of the noodles is improved, and the Korean cold noodles have certain drug effects.

Description

technical field [0001] The invention relates to a method for making pasta, in particular to a method for making Korean cold noodles. Background technique [0002] Korean cold noodles more and more become people's favorite food. Most of the Korean cold noodles on the market are made of buckwheat noodles and starch through ingredients and materials, extruded into thin strips in agglomeration, boiled, rinsed with cold water and eaten. Although the making method of this Korean cold noodle has a long history, there are problems: sticking will occur when boiling and rinsing the donuts in cold water; Soft noodles greatly affect the taste; buckwheat flour does not contain gluten, the gluten is too weak, and it is not resistant to cooking, resulting in too low stability of noodles, easy to break, melt, and vermicelli; too low nutritional value, the amino acid content of noodles is less than 5% The protein content is less than 7%; the vitamin content is less than 5%; the content of s...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10
CPCA23L7/109A23L33/10A23V2002/00A23V2200/30A23V2200/32A23V2200/328A23V2200/3262A23V2250/5118A23V2250/1614A23V2300/10A23V2200/14
Inventor 柏绿山杨秀丽柏英庭
Owner 柏绿山
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