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Egg noodles and preparation method thereof

A technology of egg noodles and eggs, applied in the functions of food ingredients, food ingredients containing oil, food science, etc., can solve the problems of unsmooth taste, easy to get angry, acid reflux, etc., to overcome the lack of smooth taste and rich nutrition. Comprehensive, low production cost effects

Inactive Publication Date: 2021-02-23
刘秀英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the existing pasta products, especially the noodles, either they are not chewy or the taste is not smooth, and they are easy to lump. How to make the noodles have a smooth taste, strong springiness, and distinct roots is still difficult.
[0003] Although there are many types of noodles on the market, few of them can really meet the aforementioned requirements.
In addition, people will encounter some other problems when eating noodles. For example, people with poor gastrointestinal function will easily produce stomach acid after eating noodles, resulting in acid reflux and other discomforts. Great trouble; another example, in general, southern pasta will add more seasonings, such as onion, ginger, garlic, pepper, pepper and other spices, etc., these seasonings can greatly enhance the The taste of noodles meets people's various taste requirements, but it is easy to get angry after eating for a long time, which is also a big problem for people who love noodles

Method used

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  • Egg noodles and preparation method thereof
  • Egg noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The purpose of this embodiment is to provide a kind of egg noodles, prepared by the following method:

[0034] (1) Accurately weigh 22kg of flour, 0.8kg of eggs, 0.8kg of rapeseed oil, 0.08kg of edible alkali and 7-10kg of water for later use; the amount of water varies with weather temperature and humidity;

[0035] (2) Add vegetable oil into water, mix well and set aside;

[0036] (3) First add edible alkali to the flour, mix well and then beat in eggs, then add the water (already mixed with vegetable oil) in step (2) to it, mix well and knead for 5-8 minutes to form a dough Embryo, kneading time is also the key to affecting whether the noodles are firm. If the temperature is high, knead for 5 minutes when the temperature is high in summer, and knead for 8 minutes when it is coldest in winter, and adjust the kneading time according to the temperature in the rest of the time;

[0037] (4) Repeatedly press the dough for 4 times, and the thickness of the pressed skin is...

Embodiment 2

[0040] The purpose of this embodiment is to provide a kind of egg noodles, prepared by the following method:

[0041] (1) Accurately weigh 25kg of flour, 1kg of eggs, 1kg of rapeseed oil, 0.09kg of edible alkali and 7-10kg of water for later use; the amount of water varies with weather temperature and humidity;

[0042] (2) Add vegetable oil into water, mix well and set aside;

[0043] (3) First add edible alkali to the flour, mix well and then beat in eggs, then add the water (already mixed with vegetable oil) in step (2) to it, mix well and knead for 5-8 minutes to form a dough Embryo, kneading time is also the key to affecting whether the noodles are firm. If the temperature is high, knead for 5 minutes when the temperature is high in summer, and knead for 8 minutes when it is coldest in winter, and adjust the kneading time according to the temperature in the rest of the time;

[0044] (4) Repeatedly press the dough for 4 times, and the thickness of the pressed skin is 0.6...

Embodiment 3

[0047] The purpose of this embodiment is to provide a kind of egg noodles, prepared by the following method:

[0048] (1) Accurately weigh 28kg of flour, 1.2kg of eggs, 1.2kg of rapeseed oil, 0.1kg of edible alkali and 7-10kg of water for later use; the amount of water varies with weather temperature and humidity;

[0049] (2) Add vegetable oil into water, mix well and set aside;

[0050] (3) First add edible alkali to the flour, mix well and then beat in eggs, then add the water (already mixed with vegetable oil) in step (2) to it, mix well and knead for 5-8 minutes to form a dough Embryo, kneading time is also the key to affecting whether the noodles are firm. If the temperature is high, knead for 5 minutes when the temperature is high in summer, and knead for 8 minutes when it is coldest in winter, and adjust the kneading time according to the temperature in the rest of the time;

[0051] (4) Repeatedly press the dough for 4 times, and the thickness of the pressed skin is ...

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Abstract

The invention provides egg noodles and a preparation method thereof, and relates to the technical field of wheaten foods. The egg noodles are mainly prepared from the following raw materials in partsby weight: 22-28 parts of flour, 0.8-1.2 parts of eggs, 0.8-1.2 parts of vegetable oil, 0.08-0.10 part of dietary alkali and 7-10 parts of water. The egg noodles have the advantages that the egg noodles provided by the invention are prepared by adopting a specific proportion and the preparation method, are rich and comprehensive in nutrition, and can overcome the defects that the existing noodlesare not smooth enough in mouth feel, not chewy enough and easy to lump due to chewiness insufficiency. Different materials are added, so that the problems of excessive internal heat and poor intestines and stomachs due to excessive eating of spicy materials and easy sour regurgitation can be effectively solved, and in addition, certain slimming and bodybuilding effects can be achieved. Meanwhile,the process does not involve too complicated processes and rare raw materials, and is low in production cost and easy to popularize.

Description

technical field [0001] The invention relates to the technical field of pasta, in particular to egg noodles and a preparation method thereof. Background technique [0002] With the gradual progress of society, people have higher and higher requirements for food, not only for dishes, but also for foods such as rice and noodles. Among the existing pasta products, especially the noodles, either they are not chewy or the taste is not smooth, and they are easy to lump. It is still difficult to make the noodles have a smooth taste, strong springiness, and distinct roots. [0003] Although there are many types of noodles on the market, there are very few that can really meet the aforementioned requirements. In addition, people will encounter some other problems when eating noodles. For example, people with poor gastrointestinal function will easily produce stomach acid after eating noodles, resulting in acid reflux and other discomforts. Great trouble; another example, in general,...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L15/00A23L29/00A23L19/00A23L19/10A23L25/00A23L31/00A23L33/10A23L29/244A23L29/269A23L11/00
CPCA23V2002/00A23L7/109A23L11/05A23L11/07A23L15/00A23L19/09A23L19/10A23L25/30A23L29/015A23L29/04A23L29/244A23L29/27A23L31/00A23L33/10A23V2200/332A23V2250/1614A23V2250/1576A23V2250/18
Inventor 刘秀英
Owner 刘秀英
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