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Ground agaric instant noodles and preparation method thereof

A production method and a fungus technology are applied in the directions of food preparation, dough processing, baking, etc., to achieve the effects of convenient eating and high nutritional value

Inactive Publication Date: 2012-05-09
JINZHONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, adding ground fungus to flour to make instant noodles is still blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take the raw materials according to the following weight (parts) proportioning:

[0016] Ground fungus powder 300g wheat flour 5000g refined iodized salt 50g edible flour alkali 50g water 1500g.

[0017] Concrete preparation method of the present invention:

[0018] (1) cleaning the collected ground fungus, removing impurities, drying, and then crushing into powder;

[0019] (2) Add ground fungus powder to wheat flour, then add 1500g of water, and use a dough mixer to reconcile the noodles;

[0020] (3) Put the noodles into a calender and press them into noodles, and then cut them into noodles by a cutting machine;

[0021] (4) The cut noodles are sent into the cooking machine through the conveyor belt, steamed for 1.5 minutes, and then flavored by soaking;

[0022] (5) The seasoned noodles are cut into sections and divided into portions, and directly dried with hot air at 95°C.

Embodiment 2

[0024] Take the raw materials according to the following weight (parts) proportioning:

[0025] Ground fungus powder 500g wheat flour 7000g refined iodized salt 200g edible flour alkali 200g water 3000g.

[0026] Concrete preparation method of the present invention is:

[0027] (1) cleaning the collected ground fungus, removing impurities, drying, and then crushing into powder;

[0028] (2) Add ground fungus powder to wheat flour, then add 3000g of water, and use a dough mixer to reconcile the noodles;

[0029] (3) Put the noodles into a calender and press them into noodles, and then cut them into noodles by a cutting machine;

[0030] (4) The cut noodles are sent into the steaming machine through the conveyor belt, steamed for 2 minutes, and then flavored by spraying;

[0031] (5) The seasoned noodles are cut into sections and divided into portions, and directly dried with hot air at 95°C.

Embodiment 3

[0033] Take the raw materials according to the following weight (parts) proportioning:

[0034] Ground fungus powder 450g wheat flour 6000g refined iodized salt 100g edible flour alkali 100g water 2000g.

[0035] Concrete preparation method of the present invention is:

[0036] (1) cleaning the collected ground fungus, removing impurities, drying, and then crushing into powder;

[0037] (2) Add ground fungus powder to wheat flour, then add 2000g of water, and use a dough mixer to reconcile the noodles;

[0038] (3) Put the noodles into a calender and press them into noodles, and then cut them into noodles by a cutting machine;

[0039] (4) The cut noodles are sent into the steaming machine through the conveyor belt, steamed for 2 minutes, and then flavored by spraying;

[0040] (5) The seasoned noodles are cut into sections and divided into portions, and directly dried with hot air at 95°C.

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Abstract

Instant noodles prepared from Nostoc commune are prepared by cleaning Nostoc commune, removing impurities, air-drying, and grinding to powder; mixing with wheat flour, adding water, and making dough; pressing into dough sheet, slicing to obtain noodles, cooking, and flavoring; cutting, portioning, and directly drying with hot air (95 DEG C). The inventive instant noodles are convenient to consumeand have high nutritive value.

Description

technical field [0001] The invention relates to a nutritious food, in particular to a ground fungus instant noodle and a preparation method thereof. Background technique [0002] The various instant noodle foods sold on the market are mostly with all kinds of flour as the main raw material. Although some people add some nutrients to the flour to make instant noodles, the production cost is relatively high. Ground fungus is a common aquatic lower plant with a wide range of distribution (distributed all over my country), easy to cultivate, short growth cycle, large yield and rich nutrition. According to literature records (He Baozhen, Li Yixian. Study on the nutritional value and utilization potential of ground fungus. Chinese wild plant resources, 1999, 2: 15-17.) and our experiments prove that ground fungus does have high nutritional value. Its contained protein is 7.48% higher than black fungus, 13.08% higher than white fungus, and 4.0% higher than egg. It contains rich a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L1/162A21D2/36A23L1/29A23L31/00A23L33/10
Inventor 胡变芳罗爱国谢树莲石瑛
Owner JINZHONG UNIV
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