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

Method of producing paste by using potherb machine

A production method and technology of machine-made noodles, which are applied in dough processing, food preparation, baking, etc., can solve the problems of no nutrition matching, no improvement, and change of taste, etc., and achieve the effect of chewy texture, delicious taste, and rich nutrition

Inactive Publication Date: 2008-03-12
寇民会
View PDF0 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, eating habits are also constantly changing. According to the requirements of the human body for food, more and more attention is paid to reasonable nutrition. However, due to the influence of regional eating habits and the monotonous variety of food sales markets However, it is still difficult for people to eat food with reasonable nutrition
For people who use starch as their main food structure, all they can buy in the market are all kinds of bread, dried noodles, dry noodles, instant noodles and other instant noodles made of single flour. These foods are just name changes and packaging. Update on the Internet, they are all the same method, the same raw materials, the same nutritional content, and some people add seasoning to these foods, but it only changes the taste, without any improvement in essence, basically without any nutritional combination

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

[0009] a. Harvest fresh alfalfa \ wild amaranth

[0010] a.1 Use only leaves and tender stems;

[0011] b. Clean up

[0012] b.1 time 1-2 minutes;

[0013] c. Steamed

[0014] c.1 Temperature 100°C-120°C,

[0015] c.2 Time 20-30 minutes;

[0016] d. Dry for later use

[0017] d.1 Temperature 40°C-50°C,

[0018] d.2 Time 20-30 minutes;

[0019] e. Put boiling water to boil

[0020] e.1 Temperature 100°C-120°C,

[0021] e.2 time 3-5 minutes;

[0022] f. Beating

[0023] f.1 beaten into a paste;

[0024] g. Add wheat flour and stir

[0025] g.1 Add edible salt and edible salt at the same time

[0026] g.1.1 The ratio of flour to edible flour is 200:1

[0027] g.1.2 The ratio of flour to edible salt is 200:1,

[0028] g.2 Add water and stir to form a smooth and moist vegetable dough,

[0029] g.3 Leave it for 10-20 minutes;

[0030] h. Tablet forming

[0031] h.1 Thickness: 5mm,

[0032] h.2 Width: 5mm;

[0033] i. Double steaming

[0034] i.1 Temperature 100°...

Embodiment 2

[0041] a. Harvest fresh alfalfa \ wild amaranth

[0042] a.1 Use only leaves and tender stems;

[0043] b. Clean up

[0044] b.1 time 1-2 minutes;

[0045] c. Steamed

[0046] c.1 Temperature 100°C-120°C,

[0047] c.2 Time 20-30 minutes;

[0048] d. Dry for later use

[0049] d.1 Temperature 40°C-50°C,

[0050] d.2 Time 20-30 minutes;

[0051] e. Put boiling water to boil

[0052] e.1 Temperature 100°C-120°C,

[0053] e.2 time 3-5 minutes;

[0054] f. Beating

[0055] f.1 beaten into a paste;

[0056] g. Add wheat flour and stir

[0057] g.1 Add edible salt and edible salt at the same time

[0058] g.1.1 The ratio of flour to edible flour is 200:1

[0059] g.1.2 The ratio of flour to edible salt is 200:1,

[0060] g.2 Add water and stir to form a smooth and moist vegetable dough,

[0061] g.3 Leave it for 10-20 minutes;

[0062] h. Tablet forming

[0063] h.1 Thickness: 5mm,

[0064] h.2 Width: 5mm;

[0065] i. Dry dressing

[0066] j. Finished product pac...

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

With the continuous development of the life of people, the dietary habit is continuously changing; more and more attention has been attached to rational nutrition matches; however, the noodles sold on the domestic market is made of single flour powder and the edible wild herbs contain rich nutrition, for example clover contains nutrition and microelements which are a plurality of times greater than that of meat; the present invention discloses a preparation method of machine-made noodles with wild herbs; in specific, the present invention is a machine-made noodles with wild herbs added. The technical proposal is that fresh wild herbs are collected and cleaned; and then the wild herbs are steamed and dried for use; the dried herbs are put into boiled water until the water is boiling; and then the herbs are beat and the wheat four powder is added for mixing; the mixture is compressed and formed; the formed mixture is steamed for the second time and then deeply fried; the fried mixture is packed at last. The present invention of machine-made noodles added with wild herbs is delicious and the color is green and white; the noodles is provided with strong herb taste and rich nutrition. Therefore, the present invention is an essential nutritious food in daily life.

Description

technical field [0001] The invention relates to a method for making green food, in particular to a method for making green machine-made noodles containing wild vegetables, and belongs to the field of food processing. Background technique [0002] With the continuous improvement of people's living standards, eating habits are also constantly changing. According to the requirements of the human body for food, more and more attention is paid to reasonable nutrition. However, due to the influence of regional eating habits and the monotonous variety of food sales markets However, it is still difficult for people to eat food with reasonable nutrition. For people who use starch as their main food structure, all they can buy in the market are all kinds of bread, dried noodles, dry noodles, instant noodles and other instant noodles made of single flour. These foods are just name changes and packaging. Updates on the Internet, they are all the same method, the same raw materials, and...

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): A23L1/162A23L1/212A21D2/36A23L7/113A23L19/00
Inventor 寇民会
Owner 寇民会
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