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Bean curd noodle

A technology of tofu and noodles, which is applied in the field of noodles in food, can solve the problems of single source of noodle raw materials and not so rich in nutrients, and achieve the effect of improved protein utilization, rich nutrients, and high utilization of nutrients

Inactive Publication Date: 2009-04-22
夏子明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The noodles made by the above method can be eaten, but the source of raw materials of noodles is single, and the nutrients are not so rich. be improved

Method used

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Embodiment Construction

[0006] The method of making tofu noodles is: first use tofu, add alkali, mix and stir, then mix and stir with flour to make processed noodles. Making noodles is a well-known technique, and the water in the mixed noodles is the water in tofu. Tofu is the tofu commonly eaten in common people's homes, that is, tofu often eaten by northerners. To be more specific, the moisture content of tofu is 80%-85%. Alkali is edible alkali. Flour is also known as the flour from which the gluten is removed after wheat is processed into flour. Tofu in tofu noodles accounts for 33% of the total weight, alkali accounts for 0.4-0.8% of the total weight, and flour accounts for 66.6%-66.2% of the total weight. The content of alkali changes according to the weather, and the amount of alkali release in summer and winter is different. Tofu noodles can be made into family noodles, instant noodles, fast food noodles, etc.

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Abstract

The invention discloses beancurd noodles, which belong to the field of noodles in food. The noodles are suitable for manufacturing edible noodles for families, and can also manufacture instant noodles, snack noodles, and so on. The main technology of the noodles comprises the following steps: adding alkali into beancurd, evenly mixing and stirring the beancurd and the alkali; and adding flour into the beancurd and the alkali, and evenly mixing and stirring the beancurd, the alkali and the flour to manufacture flour for processing the noodles. The noodles have the advantages that the noodles made of the beancurd and the flour are not only tasty and rich in nutrient components, but also are suitable for needs of a human body, and simultaneously can improve the absorption efficiency of the human body and have higher utilization rate of the nutrient components.

Description

One: Technical field: [0001] The invention belongs to the field of noodles in food. Two: Background technology: [0002] The main raw materials of noodles for human consumption in the market are flour and water and mix them evenly. The noodles are made by machine or artificially. When the flour is mixed with water and stirred, a small amount of food additives such as alkali, salt or eggs are added to make it. The surface of the noodles is smoother or more resistant to cooking. When people make noodles at home, they add water to the flour, and nothing is added. The noodles made by the above methods are edible, but the raw material source of the noodles is single, and the nutrients are not so rich. In order to make the noodles more nutritious and more suitable for the needs of the human body, the main raw materials of the existing noodles are required. Be improved. Three: Summary of the invention: [0003] The purpose of the present invention is to invent a tofu noodle processed w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/16A23C20/02A21D2/36A23L7/109A23L11/45
Inventor 夏子明
Owner 夏子明
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