Preparation method of multilayer multicolor multi-taste cold noodles

Abstract

The invention discloses a preparation method of multilayer multicolor multi-taste cold noodles, comprising the following steps of: carrying out mixing, color matching, shaping and curing of a material A and a material B to obtain a finished product, wherein the material A mainly comprises flour or rice flour and the material B mainly comprises coarse grain; and adding fruit juice, vegetable juice or chopped vegetable leaves or adding sauce or food colourant into the material A and/or the material B to enable the material A or the material B to show different colors. The method is simple and extremely-easy to popularize and can be used for preparing the multicolor multi-taste cold noodles, so that a plurality of new varieties are added in the culinary culture. More importantly, the invention integrates the nutrients of different foods into a whole, so that more nutrients can be acquired by eaters during enjoying favorable cold noodles and are especially beneficial to people which do not like to eat vegetable. Meanwhile, the same product prepared by the invention has different colors and meets the requirement of people on the colors of foods. The invention is bound to bring new profit increase pint for operators and improve the competitiveness of the operators.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making a multi-layered, multi-colored and multi-taste cold noodle blended with fruits, vegetables and miscellaneous grains. Background technique [0002] The processing of Liangpi has a history of thousands of years, and the varieties are gradually increasing. At present, there are rice skins, noodle skins, and rolled noodle skins in circulation on the market. No matter what it is called, it belongs to the category of "Liangpi" as the popular appellation. Because the production process is different, the name is also different. The name "rice skin, noodle skin" comes from the fact that the raw material is rice or flour, and the product is made like a skin, hence the name. The name "rolling noodles" comes from his production process, because the rolling pins must be used to roll out the dough. The first two are named after the material, and the ...

AI Technical Summary

Problems solved by technology

Second, the nutrition is single. Although the cold noodle made of rice or flour is rich in nutrition, the nutrition is very simple, and what diners ingest are only the nutrition of rice or flour

[0004] Traditional Liangpi has the following disadvantages: 1. It is difficult to satisfy consumers’ demand for “color” in diet with a single color; 2. Due to eating habits, especially people in Northwest China have a common demand for Liangpi. Food is very bad for the body; 3. It is difficult for a single type of cold noodle to go on the road of industrialization