Shanzhen series of dried noodle

A series of dried noodle technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of single nutritional content of dried noodles and the inability to meet the needs of dried noodle food with special nutritional elements

Inactive Publication Date: 2010-03-03
刘贵有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to solve the problem that the existing dried noodles have a single nutritional component and cannot meet people's needs for dried noodle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Shanzhen series dried noodles are made of raw materials with the following weight ratio:

[0028] Mushroom powder 2%, matsutake powder 2%, Chinese toon powder 2%, boletus powder 2%, gallium fir powder 2%, wheat flour 70.6%, wheat germ powder 19%, sodium carbonate 0.4%.

[0029] The manufacturing process of the above-mentioned Shanzhen series dried noodles comprises the following steps:

[0030] (1), get the raw material of above-mentioned weight ratio;

[0031] (2), each raw material is uniformly stirred and mixed uniformly to obtain a mixed raw material;

[0032] (3), adding water to the above-mentioned mixed raw materials to form a dough, wherein the weight ratio relationship between the mixed raw materials and water is 7: 3;

[0033] (4), dough is ripened;

[0034] (5) Send the matured dough to be laminated, cut into strips, dried, cooled and sterilized to obtain the finished product.

Embodiment 2

[0036] Shanzhen series dried noodles are made of raw materials with the following weight ratio:

[0037] Mushroom powder 6%, Matsutake powder 3%, Chinese toon powder 3%, Boletus powder 3%, Gallus pilosula powder 3%, Wheat flour 56.8%, Wheat germ powder 25%, Sodium carbonate 0.2%.

[0038] The manufacturing process of the above-mentioned Shanzhen series dried noodles comprises the following steps:

[0039] (1), get the raw material of above-mentioned weight ratio;

[0040] (2), each raw material is uniformly stirred and mixed uniformly to obtain a mixed raw material;

[0041] (3), adding water to the above-mentioned mixed raw materials to form a dough, wherein the weight ratio relationship between the mixed raw materials and water is 7: 3;

[0042] (4), dough is ripened;

[0043] (5) Send the matured dough to be laminated, cut into strips, dried, cooled and sterilized to obtain the finished product.

Embodiment 3

[0045] Shanzhen series dried noodles are made of raw materials with the following weight ratio:

[0046] Mushroom powder 3%, Matsutake powder 2%, Chinese toon powder 2%, Boletus powder 2%, Gallus pilosula powder 2%, Wheat flour 70%, Wheat germ powder 18.7%, Sodium carbonate 0.3%.

[0047] The manufacturing process of the above-mentioned Shanzhen series dried noodles comprises the following steps:

[0048] (1), get the raw material of above-mentioned weight ratio;

[0049] (2), each raw material is uniformly stirred and mixed uniformly to obtain a mixed raw material;

[0050] (3), adding water to the above-mentioned mixed raw materials to form a dough, wherein the weight ratio relationship between the mixed raw materials and water is 7: 3;

[0051] (4), dough is ripened;

[0052] (5) Send the matured dough to be laminated, cut into strips, dried, cooled and sterilized to obtain the finished product.

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PUM

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Abstract

The invention discloses a shanzhen series of dried noodle, relating to a noodle matched with shanzhen series of medicinal materials and aiming at solving the problem that the nutrient component of the existing dried noodle is single. The invention provides a shanzhen series of dried noodle which is prepared by the following materials with weight proportion: 2 percent to 6 percent of mushroom powder, 2 percent to 3 percent of tricholoma matsutake powder, 2 percent to 3 percent of Chinese toon powder, 2 percent to 3 percent of boletus powder, 2 percent to 3 percent of termitomyces powder, 56.4 percent to 78 percent of wheat flour, 10 percent to 25 percent of wheat germ powder and 0.1 percent to 0.6 percent of sodium carbonate; the invention also provides a preparing technique of the dried noodle, comprising the following steps of: taking the above materials, stirring the materials evenly, adding water, kneading the flour, curing, delivering laminating pieces, strip cutting, drying, cooling and sterilizing. The shanzhen series of dried noodle remains the beneficial components of various shanzhen materials, can improve immune function and strengthen the body.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a noodle food which is mainly composed of wheat special powder and mixed with a series of medicinal materials of mountain delicacy. Background technique [0002] Vermicelli is a traditional food in my country. In recent years, with the improvement of people's living standards, people's requirements for vermicelli are getting higher and higher. Traditional vermicelli is mostly directly pressed from ordinary flour, and its nutritional components are single, which cannot satisfy people's health care needs. type of noodle demand. For this reason people have developed the nutritive dried noodles of various different compositions. [0003] Shiitake mushrooms, also known as shiitake mushrooms, vertebral ears, Xiangxin, winter wild rice, thick mushrooms, and flower mushrooms, are fungal foods with high protein, low fat, polysaccharides, multiple amino acids, and multiple vitamin...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/28A23L1/30A23L31/00A23L33/10
Inventor 刘贵有
Owner 刘贵有
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