Colored fruit and vegetable fish noodles

A technology for fruits, vegetables, fish and noodles, which is applied in the directions of dough processing, baking, food preparation, etc., can solve the problems of lack of fruit and vegetable color and fish flavor and taste, and achieve the effect of rich nutrition and delicious taste.

Inactive Publication Date: 2010-06-09
周辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned patent lacks fruit and vegetable color and luster and fish flavor mouthfeel

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] Colored fruit and vegetable fish noodles, comprising the following raw materials, the weight unit of the raw materials is kilogram, and the weight ratio of the raw materials is:

[0015] flour 30-50,

[0016] Starch 20-40,

[0017] Fish 10-20,

[0018] Fruit and vegetable powder 5-10,

[0019] salt 2-4,

[0020] Alkali 0.5-1,

[0021] CMC 0.1-0.5;

[0022] The fruit and vegetable powder includes papaya powder, cocoa powder, bitter gourd powder, tomato powder, red bean powder, lotus leaf powder and hawthorn powder. It can be mixed powder with the same ratio, or one of them. The powder can be purchased from the market or processed according to conventional processing methods.

[0023] In addition, the fruit and vegetable powder can also use pumpkin powder, carrot powder, apple powder, jujube powder, rose powder, black fungus powder, almond powder, yam powder, bamboo salt, konjac powder, green tea powder, pineapple powder, wolfberry powder.

[0024] In the present e...

Embodiment 2

[0031] Colored fruit and vegetable fish noodles, comprising the following raw materials, the weight unit of the raw materials is kilogram, and the weight ratio of the raw materials is:

[0032] flour 30-50,

[0033] Starch 20-40,

[0034] Fish 10-20,

[0035] Fruit and vegetable powder 5-10,

[0036] salt 2-4,

[0037] Alkali 0.5-1,

[0038] CMC 0.1-0.5;

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PUM

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Abstract

The invention relates to colored fruit and vegetable fish noodles. The noodles are characterized by comprising the following materials in percent by weight: 30-60% of flour, 20-40% of starch, 10-20% of fish, 5-10% of fruit and vegetable powder, 2-4% of salt, 0.5-1% of alkali and 0.1-0.5% of CMC. Compared with the prior art, the invention has the advantages of colour and lustur of fruit and vegetable, good taste, rich nutrition, and the like.

Description

technical field [0001] The invention relates to a colored fruit and vegetable fish noodle. The fruit and vegetable fish noodle is made of various raw materials such as flour, fish meat, starch, fruit and vegetable powder, and the like. Background technique [0002] Noodles are the traditional food of the Chinese nation, because the raw material that traditional noodles adopt is single, its nutritional labeling is not comprehensive enough, also does not adapt to the needs of modern human body. For this reason, Chinese patent 98124636.2 discloses a kind of five-grain bone pulp nutritional noodles, which are noodles made by mixing rice flour, corn flour, sorghum flour, soybean flour, and millet flour with bone pulp. This noodle has complete nutritional components and high nutritional value. specialty. Especially adapted to the needs of children's growth and development. Another Chinese patent 95103023.X also discloses a manufacturing method of miscellaneous grain nutritional ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L1/326A23L1/212A21D2/36A23L7/109A23L17/10A23L19/00A23L33/00
Inventor 周辉
Owner 周辉
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