Noodle with flavoring filler and preparation method thereof

A preparation method and noodle technology, which can be used in food preparation, dough handling, dough handling, etc., can solve the problems of inconvenient processing and packaging, reduced toughness, and easily broken noodles, so as to reduce the loss of nutrients, avoid pollution, and use handy effect

Inactive Publication Date: 2009-04-01
陈子林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the condiment itself has no gluten, if too much condiment is added, the toughness of the dough will be reduced, and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] The present invention is described in detail below in conjunction with wheat flour seasoning heart stuffed noodle embodiment:

[0008] Wheat Flour Seasoned Noodles with Heart Stuffing Recipe

[0009] Material name Usage amount Material name Usage amount seaweed powder 1-10 kg Licorice Powder 0.01 kg Flavor agent 0.5-1 kg Salt 5 kg paprika 0.5-1 kg onion powder or juice 1-5 kg pepper 0.5 kg ginger ale or divided 1-5 kg Shrimp Juice or Shrimp Powder 1-5 kg Angelica powder 0.1-0.5 kg Seafood Mixed Powder 1-5 kg wheat flour or other grain flour 50 kg sesame oil 0.5 kg Soy Protein (HVP) 0.5 kg

food coloring According to GB2760-2007

Standard amount added

[0010] Regular Grain Flour Recipe for Outer Layers

[0011] Material name Usage amount wheat flour or other grain flour 100 kg

[0012] Add a small amount of food coloring to the above f...

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PUM

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Abstract

The invention provides a seasoning stuffing noodle and a preparation method thereof, relating to daily noodle food and the preparation process; the seasoning stuffing noodle is characterized in that the center of the normal noodle prepared by existing grain powder is filled with nutrition materials such as seafood, vegetables, fruits, eggs, fish, health-caring medicines and flavorings such as acid, sweet, salt, fragrance, tingle, balsam, monosodium glutamate and the like; edible pigment of slight quantity is added in the stuffing so as to prepare colorful seasoning stuffing with complete nutrition and good taste; the seasoning stuffing is prepared into various colors, thus increasing the beauty. By adopting a sandwiched composite noodle press, the seasoning stuffing noodle can be made into hanging noodles, wet noodles, instant noodles and the like. The seasoning stuffing noodle is convenient to be eaten, clean and sanitary; compared with the existing internal seasoning noodle (powder), the seasoning stuffing noodle has rich nutrition and better taste; compared with traditional soup noodle, the seasoning stuffing noodle reduces the loss of the nutrition of the seasoning; compared with the existing instant noodles, the seasoning stuffing noodle can avoid the pollution of the packaging bag to the environment.

Description

technical field [0001] The present invention relates to daily noodle food. technical background [0002] At present, people's daily edible noodles all use grain flour (such as wheat flour, rice flour, sorghum flour, corn flour, sweet potato flour, etc.) The common feature of noodles is a solid body of pure flour. During use, all are to add seasoning seasoning, be to stick and mix seasoning on the surface of cooked noodles as hot dry noodles and noodles with fried sauce, common noodle soup and instant noodles are to add seasoning in soup stock. No matter that kind of externally seasoned noodles, all there is the loss of seasoning nutrition in various degrees in container or in noodle soup, also have edible inconvenient and unhygienic factor to exist. Especially for instant noodles, the condiments are packaged separately in several packaging bags. These packaging bags not only increase the production cost, but also throw them on the ground after use, which also affects envir...

Claims

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Application Information

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IPC IPC(8): A23L1/16A21D2/36A21C9/06A23L7/109
Inventor 陈子林
Owner 陈子林
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