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Green vegetable rolled dough skin and preparation method thereof

A technology for dough and green vegetables, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem of low nutritional value and cannot meet consumers' diverse needs for the taste, color, and nutrition of the dough. , single variety of rolling dough, etc., to achieve the effect of increasing health care function, high toughness, and increasing beauty

Inactive Publication Date: 2018-12-04
三原兴邦油品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing noodle skins have a single variety and low nutritional value, which cannot meet the diverse needs of consumers for the taste, color, and nutrition of the noodle skins.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of green vegetable noodle skin, comprises following preparation steps:

[0027] Step 1: Take 0.9kg of wheat flour, add 0.54kg of water to knead the dough to obtain dough, add 8.46kg of water to the dough to wash the dough, completely separate starch and gluten protein, and obtain gluten and flour slurry.

[0028] Step 2: Precipitate the surface slurry for 5.5 hours to remove the water on the surface of the surface slurry to obtain starch.

[0029] Step 3, fermenting the starch at 32.5° C. for 7 hours to obtain a fermented product.

[0030] Step 4: Add 0.1 kg of vegetable juice to the fermented product, stir evenly, transfer to a cooking machine and cook at 245° C. for 2 seconds to obtain a cooked product.

[0031] Step 5, put the cooked product into a molding machine and process it into a sheet of uniform size, requiring uniform thickness, size, and weight for molding, add 50g of rapeseed oil, pack, vacuumize and seal with a vacuum machine,...

Embodiment 2

[0033] A kind of preparation method of green vegetable noodle skin, comprises following preparation steps:

[0034] Step 1: Take 0.5kg of wheat flour, add 0.35kg of water to knead the dough to obtain dough, add 4.65kg of water to the dough to wash the dough, completely separate starch and gluten protein, and obtain gluten and flour slurry.

[0035] Step 2: Precipitate the surface slurry for 5 hours to remove the water on the surface of the surface slurry to obtain starch.

[0036] Step 3, fermenting the starch at 30°C for 6 hours to obtain a fermented product.

[0037] Step 4: Add 80 g of vegetable juice to the fermented product, stir evenly, transfer to a cooking machine and cook at 260° C. for 3 seconds to obtain a cooked product.

[0038] Step 5, put the cooked product into a molding machine and process it into a sheet of uniform size, requiring uniform thickness, size, and weight for molding, add 50g of rapeseed oil, pack, vacuumize and seal with a vacuum machine, and pla...

Embodiment 3

[0040] A kind of preparation method of green vegetable noodle skin, comprises following preparation steps:

[0041] Step 1: Take 1.3kg of wheat flour, add 0.91kg of water to knead the dough to obtain dough, add 12.09kg of water to the dough to wash the dough, completely separate starch and gluten protein, and obtain gluten and flour slurry.

[0042] Step 2: Precipitate the surface slurry for 6 hours to remove the water on the surface of the surface slurry to obtain starch.

[0043] Step 3, fermenting the starch at 35°C for 8 hours to obtain a fermented product.

[0044] Step 4: Add 120 g of vegetable juice to the fermented product, stir evenly, transfer to a cooking machine and cook at 230° C. for 1 second to obtain a cooked product.

[0045] Step 5, put the cooked product into a molding machine and process it into a sheet of uniform size, requiring uniform thickness, size, and weight for molding, add 30g of rapeseed oil, pack, vacuumize and seal with a vacuum machine, and pl...

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PUM

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Abstract

The present invention discloses a green vegetable rolled dough skin and a preparation method thereof. The preparation method of the green vegetable rolled dough skin comprises the following preparation steps: step 1, wheat flour is taken; water is added for dough kneading to obtain dough; and water is added into the dough to conduct dough washing to obtain gluten and dough slurry; step 2, the dough slurry precipitates to remove water on the surface of the dough slurry to obtain starch; step 3, the starch is fermented to obtain a fermented material; step 4, green vegetable juice is added in thefermented material; the materials are stirred evenly; and the stirred materials are cooked to obtain a cooked material; and step 5, the cooked material is shaped; and packaging and sterilizing are conducted obtain a finished product. The green vegetable rolled dough skin maintains original characteristics of rolled dough skins; at the same time, the vegetable juice is added to increase the health-care functions and beautiful appearance of the rolled dough skins; the green vegetable rolled dough skins are relatively hard in mouthfeel, high in toughness, and chewy, can satisfy needs of different consumers, are suitable for people at all ages and comprehensive in nutrients; and the preparation method is simple, low in cost and suitable for large-scale production of enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a green vegetable noodle dough and a preparation method thereof. Background technique [0002] Rolling noodles evolved from Lengtao noodles in Tang Dynasty. It has the characteristics of somersault, softness, cool fragrance, hot and sour taste, and is suitable for all seasons. It is one of the more ethnic foods in Northwest China. Its noodles are well-selected, rigorously crafted, and seasoned carefully. It is famous for its "white, thin, light, soft, gluten, and fragrant", and it is cool and delicious. [0003] Rolling noodles is a famous snack in Xifu (Baoji), Shaanxi, which originated in Qishan County, Baoji City. Baoji Qishan Rolled Noodles was recognized as a famous Chinese snack in 2011. Baoji rolled noodle skin has the characteristics of somersault, softness, cool fragrance, hot and sour taste, and is suitable for all seasons. It can be seen in the streets and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/105A23L5/43
CPCA23V2002/00A23L5/43A23L29/30A23L33/105A23V2200/30A23V2250/21A23V2200/044
Inventor 张安
Owner 三原兴邦油品有限公司
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