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Juicy vegetable noodles and making method thereof

A production method and noodle technology, applied in food science and other directions, can solve problems such as inability to adapt to nutritional components, and achieve the effects of scientific and feasible production technology, rich raw materials, and appetite enhancement.

Inactive Publication Date: 2019-02-05
徐小芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing noodles are mostly various flours and mixed substances with eggs, sugar, oil and salt. With the improvement of human living standards, they can no longer adapt to the requirements of people's required nutritional ingredients, and they need to be continuously developed. new noodle food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0008] 1. Egg noodles

[0009] 1) Product composition and weight ratio: 100 kg of wheat flour, 2.2-2.8 kg of eggs, 1-1.5 kg of salt, or 0.12-0.2 kg of edible alkali, mixed and rolled egg noodles.

[0010] 2), production method:

[0011] 1. Mixed noodles: according to the weight ratio, weigh 100 kg of wheat flour, add 2.2-2.8 kg of egg liquid, 1-1.5 kg of iodized salt (dissolve solid salt in water), or add 0.12-0.2 kg of edible alkali , Pour into the surface of the noodle machine.

[0012] 2. Noodle rolling: Put the combined noodles into the noodle rolling machine to make egg fresh noodles.

[0013] 3. Inspection and packaging: Fresh noodles can be directly inspected and packaged, or dried to make dried noodles for inspection and packaging, which is egg noodles.

[0014] 2. Egg and vegetable noodles

[0015] 1), product composition and weight ratio, according to the ratio of 100 kg of wheat flour, 22-26 kg of vegetable juice, 2.2-2.8 kg of eggs, 1-1.5 kg of salt, or 0.12-0....

specific Embodiment

[0024] Egg Chive Noodles

[0025] The composition and weight ratio of the noodle product are as follows: 100 kg of wheat flour, 24 kg of vegetable juice, 2.5 kg of egg liquid, 1 kg of salt, and 0.16 kg of edible alkali, mixed and rolled to make soybean milk egg leek noodles.

[0026] How to make this noodle:

[0027] (1), preparation detoxification liquid: salt, alkali detoxification liquid, add 120 grams of edible iodized salts and 450 grams of edible alkalis with 100 kilograms of water by weight ratio and form; Acetic acid solution, with water 100 grams by weight ratio It is prepared by adding 250 grams of edible vinegar to one kilogram.

[0028] (2), detoxification: put into salt, alkali detoxification liquid and soak for 60 minutes after the leek is weighed, then enter acetic acid solution and soak for 15 minutes, after removing the pesticide residue, wash with water, remove the accompanying water again.

[0029] (3) Juicing: Put the detoxified chives into a juice extrac...

specific Embodiment 2

[0033] Egg Carrot Noodles

[0034] The composition and weight ratio of the noodle product are as follows: 100 kg of wheat flour, 23 kg of raw carrot juice, 2.3 kg of egg liquid and 1 kg of salt, mixed and rolled to form egg and carrot noodles.

[0035] How to make this noodle:

[0036] (1), Wash: Wash the carrots with water, and then remove the accompanying water.

[0037] (2) Juicing: Put the cleaned carrots into a juice extractor to extract the raw juice. The requirement for juicing is to squeeze out 65 kg of raw juice from 100 kg of carrots, and put the extracted carrot raw juice into a storage tank for later use.

[0038] (3) Noodles: According to the weight ratio, weigh 100 kg of wheat flour, add 2.3 kg of egg liquid, 23 kg of carrot juice, and 1 kg of iodized salt (solid salt is dissolved in water), and pour it into the noodle machine. noodle.

[0039] (5) Rolling strips: Put the combined noodles into the noodle rolling machine to make egg and carrot fresh noodles.

...

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Abstract

The invention discloses juicy vegetable noodles and a making method thereof. The juicy vegetable noodles are made from the followings: wheat flour, table salt and eggs and are characterized in that the juicy vegetable noodles further comprise soybean milk, and 100 kg of the wheat flour, 2.2-2.8 kg of the eggs and 1-1.5 kg of the table salt, or 0.12-0.2 kg of edible alkali are mixed and rolled intoegg noodles. The noodles are made by adding the eggs or / and various normal vegetable juices into the flour, so that nutrient compositions of the noodles are increased, the noodles are convenient to eat, and the living needs of people are met.

Description

technical field [0001] The invention relates to a juicy vegetable noodle and a preparation method thereof. Background technique [0002] Noodles are the noodle food that people often eat. In the known technology, existing noodles mainly add salt, edible alkali by wheat flour, some add eggs, sugar, cooking oil etc., and the water hydrated noodles are rolled into strips through a noodle machine. Some also mix wheat flour with mung bean flour or black bean flour, soybean flour, millet flour and corn flour to make mixed noodles. But existing noodles are mostly various flours and mixed substances with eggs, sugar, oil, and salt. With the improvement of human living standards, they can no longer adapt to the requirements of people's required nutritional ingredients, and they need to be continuously developed. New noodle food. Contents of the invention [0003] In order to develop new noodle food, the present invention provides a noodle made by adding eggs or / and various veget...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/00
CPCA23L7/109A23L33/00
Inventor 徐小芹
Owner 徐小芹
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