Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mushroom cold noodles and making method thereof

A technology of mushroom and cold noodles, which is applied in the field of mushroom cold noodles and its preparation, which can solve problems such as single nutrition and taste, easy breaking of mixed soup, and insufficient smoothness, and achieve the effect of improving human body function and regulating metabolism

Inactive Publication Date: 2018-06-29
天津春花秋月科技发展有限公司
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the cold noodles sold in the market are made of traditional flour, which has defects such as relatively simple nutrition and taste, not pure enough taste, not smooth enough, and easy to break when mixed soup
When eating, it needs to be soaked in cold water, then boiled in hot water, and then rinsed in cold water before it can be eaten. The cooking procedure is complicated and cumbersome

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of mushroom cold noodles, its formula is:

[0020] 50 parts of mushroom powder, 30 parts of purple sweet potato powder, 40 parts of potato powder, 150 parts of wheat flour, 15 parts of starch, 5 parts of edible salt, and 0.8 parts of monosodium glutamate.

[0021] The preparation method of the mushroom cold noodles of the present embodiment, its steps are:

[0022] 1) Pour mushrooms into boiling water and blanch for 4 minutes, remove and dry, grind into powder, pass through a 110-mesh sieve, and obtain mushroom powder for later use;

[0023] 2) Dissolve starch, edible salt and monosodium glutamate with an appropriate amount of water to prepare a saline solution for later use;

[0024] 3) Mix the mushroom powder, purple sweet potato powder, potato powder and wheat flour until they are lightly held by hand until they form a ball and then disperse gently, then add salt solution and appropriate amount of water to knead into a dough, extrude into strips, and make the...

Embodiment 2

[0028] A kind of mushroom cold noodles, its formula is:

[0029] 70 parts of mushroom powder, 30 parts of purple sweet potato powder, 20 parts of potato powder, 200 parts of wheat flour, 20 parts of starch, 6 parts of edible salt, and 0.6 parts of monosodium glutamate.

[0030] The preparation method of mushroom cold noodles of the present embodiment, its steps are:

[0031] 1) Pour mushrooms into boiling water and blanch for 6 minutes, remove and dry, grind into powder, pass through a 100-mesh sieve, and obtain mushroom powder for later use;

[0032] 2) Dissolve starch, edible salt and monosodium glutamate with an appropriate amount of water to prepare a saline solution for later use;

[0033] 3) Mix the mushroom powder, purple sweet potato powder, potato powder and wheat flour until they are lightly held by hand until they form a ball and then disperse gently, then add human saline solution and appropriate amount of water to knead into a dough, and extrude into strips to ob...

Embodiment 3

[0037] A kind of mushroom cold noodles, its formula is:

[0038] 60 parts of mushroom powder, 10 parts of purple sweet potato powder, 60 parts of potato powder, 180 parts of wheat flour, 10 parts of starch, 3 parts of edible salt, and 1 part of monosodium glutamate.

[0039] The preparation method of mushroom cold noodles of the present embodiment, its steps are:

[0040] 1) Pour mushrooms into boiling water and blanch for 2 minutes, remove and dry, grind into powder, pass through a 120-mesh sieve to obtain mushroom powder for later use;

[0041] 2) Dissolve starch, edible salt and monosodium glutamate with an appropriate amount of water to prepare a saline solution for later use;

[0042] 3) Mix the mushroom powder, purple sweet potato powder, potato powder and wheat flour until they are lightly held by hand until they form a ball and then disperse gently, then add salt solution and appropriate amount of water to knead into a dough, extrude into strips, and make the best No...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses mushroom cold noodles and a making method thereof. The formula of the mushroom cold noodles comprises 30-70 parts of mushroom powder, 10-50 parts of purple sweet potato powder,20-60 parts of dried potato powder, 100-200 parts of wheat flour, 10-20 parts of starch, 3-7 parts of edible salt and 0.6-1 part of monosodium glutamate. The making method comprises the following steps of kneading dough semifinished products, performing tabletting and extrusion to obtain strips, performing dough recovery, performing steaming, performing airing for cooling, and performing packaging. The mushroom cold noodles made by the method sufficiently exert the health-care effects of mushrooms, and are deeply loved by people due to the characteristics of being convenient to eat, refreshing in mouth feel and rich in nutrition.

Description

technical field [0001] The invention relates to a production process of fruit and vegetable noodles, in particular to a mushroom cold noodle and a preparation method thereof. Background technique [0002] Edible wild mushrooms grow in natural environments such as high-temperature and high-humidity forests and fields, and most of them are seasonal mushrooms. People often pick it into vegetables, which have tender texture and unique flavor, and contain quite high protein, various amino acids, vitamins, polysaccharides, minerals and other nutrients, and its fat content is low and rich in cellulose. It is an ideal food that combines many nutrients and low calories. Long-term consumption of wild mushrooms has the functions of anti-cancer and anti-bacterial, invigorating the stomach and spleen, rejuvenating the skin, clearing the liver and improving eyesight, regulating qi and reducing phlegm, lowering blood sugar, helping digestion, promoting and regulating human metabolism, etc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L31/00A23L19/10A23L19/12A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/318A23V2200/328A23V2200/308
Inventor 不公告发明人
Owner 天津春花秋月科技发展有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com