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Cucumber instant noodles

A technology for instant noodles and cucumbers, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as waste of vegetable residues, and achieve the effects of avoiding waste, alleviating obesity problems, and avoiding the problem of getting angry.

Inactive Publication Date: 2018-06-12
广东日可威富硒食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, the instant noodles with added vegetables are mixed with various vegetables and added in the form of vegetable juice. However, the nutrients in the vegetables cannot be extracted completely by simply squeezing the juice. waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A cucumber instant noodle comprises the following raw materials by weight: 90 parts of wheat flour, 20 parts of cucumber juice, 15 parts of cucumber powder, 4 parts of table salt and 8 parts of vegetable oil.

Embodiment 2

[0021] A cucumber instant noodle comprises raw materials in the following weight ratios: 92 parts of sorghum flour, 22 parts of cucumber juice, 18 parts of cucumber powder, 5 parts of table salt and 9 parts of vegetable oil.

Embodiment 3

[0023] A cucumber instant noodle comprises the following raw materials by weight: 95 parts of soybean powder, 25 parts of cucumber juice, 22.5 parts of cucumber powder, 6 parts of table salt and 10.5 parts of vegetable oil.

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PUM

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Abstract

The invention discloses cucumber instant noodles. The cucumber instant noodles comprise the following raw materials in parts by weight: 90-100 parts of flour, 20-30 parts of cucumber juice, 15-30 parts of cucumber powder, 4-8 parts of table salt and 8-13 parts of vegetable oil. Compared with the prior art, the cucumber instant noodles disclosed by the invention have the advantages that vegetable nutrient components in instant noodles can be absorbed to the maximum extent in a manner of adding only one kind of vegetables namely cucumbers; the cucumber juice cooperates with the cucumber powder,so that nutrient components in the cucumbers can be utilized to the maximum extent, and waste of residues caused by squeezing the cucumber juice from the cucumbers can also be avoided; in addition, the cucumbers can clear heat and remove toxicity, so that the problem that people after eating the instant noodles suffer from excessive internal heat is solved; and tartronic acid in the cucumbers cansolve the obesity problem caused by the instant noodles which are made in a deep-frying manner.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cucumber instant noodle. Background technique [0002] Instant noodles, also known as instant noodles, instant noodles, instant noodles, instant noodles, instant noodles, are a kind of noodle food that can be cooked and eaten with hot water in a short time. Along with the acceleration of the globalization process and the improvement of the pace of life, instant noodles have won people's favor for their advantages of being easy to carry and satisfying one's hunger quickly. But instant noodles only contain a small amount of dried vegetable powder in its soup material bag, and long-term consumption easily causes malnutrition. [0003] Application No. 99123828.1 discloses a vegetable instant noodle and its manufacturing method. The upper limits of fresh vegetables per kilogram of flour are: 600 grams of cabbage, 500 grams of rapeseed, 500 grams of spinach, 500 ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/113A23L33/105A23L19/00A23L11/00A23L19/10
CPCA23L7/111A23L7/113A23L11/07A23L19/09A23L19/11A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 不公告发明人
Owner 广东日可威富硒食品有限公司
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