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Cactus fine dried noodles and making method thereof

A production method and cactus technology, which are applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems that nutritional elements are not fully exerted, the quality of cactus noodles is affected, and the nutritional value of cactus is lost. Achieve the effect of improving production efficiency, promoting bone marrow growth and increasing nutritional value

Inactive Publication Date: 2018-07-17
习水红四渡仙人掌产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because cactus has the above-mentioned many advantages, the use of cactus as a raw material for making dried noodles has been gradually promoted. At present, there are many types of cactus dried noodles, most of which are added with multiple raw materials to obtain a variety of nutrients, but they do not combine the characteristics of cactus, so that cactus cannot be used. It is fully integrated with raw materials, resulting in sweet and bitter taste, and the nutritional elements are not fully utilized
Moreover, the production steps are relatively cumbersome, and the characteristics of the cactus are not well grasped, and the cactus is not handled properly, so that the nutritional value of the cactus is lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of cactus dried noodle, comprising raw material percentage by weight: flour 60%, cactus 32%, egg 5%, salt 1%, food additive 2%.

[0025] The method for making the cactus vermicelli comprises the following steps: (1) selecting cactus: selecting edible cactus more than 2 years old; (2) picking and cutting cactus: picking in sunny or cloudy days, not picking in rainy days; (3) removing thorns from the cactus : Use a brush made of sorghum to remove the thorns; (4) Grinding the cactus: Clean the de-thorned cactus, dry it, and then put it into a grinder for grinding; (5) Fermentation: Make step (4) into a descending cactus Ferment at a temperature of 5-20°C, and the fermentation time is 3-5 hours; (6) Kneading dough: take the above-mentioned weight percentage of flour, cactus, eggs, salt, food additives, add water and stir evenly to knead the dough; (7 ) ripening: the dough is ripened by a disc-type ripening machine, and the ripening time is 10 to 15 minutes; (8) sheet...

Embodiment 2

[0027] A kind of cactus dried noodle, comprising raw material percentage by weight: flour 61%, cactus 30%, egg 4%, salt 2%, food additive 3%.

[0028] The method for making the cactus vermicelli comprises the following steps: (1) selecting cactus: selecting edible cactus more than 2 years old; (2) picking and cutting cactus: picking in sunny or cloudy days, not picking in rainy days; (3) removing thorns from the cactus : Use a brush made of sorghum to remove the thorns; (4) Grinding the cactus: Clean the de-thorned cactus, dry it, and then put it into a grinder for grinding; (5) Fermentation: Make step (4) into a descending cactus Ferment at a temperature of 5-20°C, and the fermentation time is 3-5 hours; (6) Kneading dough: take the above-mentioned weight percentage of flour, cactus, eggs, salt, food additives, add water and stir evenly to knead the dough; (7 ) ripening: the dough is ripened by a disc-type ripening machine, and the ripening time is 10 to 15 minutes; (8) sheet...

Embodiment 3

[0030] A kind of cactus vermicelli, which contains raw materials by weight percentage: the cactus vermicelli, which contains raw materials by weight percentage: 62% of flour, 28% of cactus, 6% of eggs, 2% of salt, and 2% of food additives. .

[0031] The method for making the cactus vermicelli comprises the following steps: (1) selecting cactus: selecting edible cactus more than 2 years old; (2) picking and cutting cactus: picking in sunny or cloudy days, not picking in rainy days; (3) removing thorns from the cactus : Use a brush made of sorghum to remove the thorns; (4) Grinding the cactus: Clean the de-thorned cactus, dry it, and then put it into a grinder for grinding; (5) Fermentation: Make step (4) into a descending cactus Ferment at a temperature of 5-20°C, and the fermentation time is 3-5 hours; (6) Kneading dough: take the above-mentioned weight percentage of flour, cactus, eggs, salt, food additives, add water and stir evenly to knead the dough; (7 ) ripening: the d...

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PUM

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Abstract

The invention discloses cactus fine dried noodles. The cactus fine dried noodles comprise the following raw materials in percentage by weight of 60-62% of flour, 28-32% of cactuses, 2-6% of eggs, 1-3%of table salt and 2-3% of a food additive. Through the technical means, the cactus fine dried noodles have the beneficial effects that for the cactus fine dried noodles, based on the characteristicsof cactuses, raw materials are reasonably added, so that cactus nutrient components can be well maintained, the cactuses and the flour are repeatedly combined, and the nutrient value of the cactus fine dried noodles is increased. The cactus fine dried noodles are good in mouth feel, and delicious in taste, and have the efficacy of improving anemia, enhancing immunity, balancing nutrient absorption, promoting marrow growth, promoting cell metabolism and the like. Through adoption of a making method of the cactus fine dried noodles, the cactuses can be effectively treated, the nutrient value ofthe cactuses can be sufficiently exerted, the making cost is well salved, the making working efficiency can be improved, and the quality of the cactus fine dried noodles is increased.

Description

technical field [0001] The invention relates to the technical field of making cactus vermicelli, in particular to a cactus vermicelli and a manufacturing method thereof. Background technique [0002] Vermicelli is a kind of hand-made pasta that is as thin as a hair, white and smooth, durable to storage and cooking. There are round and thin ones, and some are wide and flat. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, vermicelli has formed a pattern of common development of staple food type, flavor type, nutrition type, and health care type. Vermicelli has always been one of the main noodles that people like because of their good taste, convenient eating, low price and easy storage. Cactus, also known as celestial palm, Guanyin palm, and dragon tongue, is a cactus material. There are more than 600 kinds of cactus in China. The vitality of the cactus is very tenacious, and it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23L7/109A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2200/324A23V2200/306
Inventor 杨陶江
Owner 习水红四渡仙人掌产业有限公司
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