Method of producing paste by using potherb machine
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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
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Abstract
Description
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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
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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
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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
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Application Information
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