Preparation method for nutritive rolling noodles

A technology of rolling noodles and nutrition, applied in the field of preparation of nutritious roll noodles, can solve the problems of single taste and poor nutrition of rolled noodles, etc.

Inactive Publication Date: 2011-05-11

钱惠贤

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AI-Extracted Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the above-mentioned problems of poo...

Abstract

The invention discloses a preparation method for nutritive rolling noodles, which comprises the steps as follows: high quality flour, soy flour, buckwheat flour and amylum in grain fiber, albumen and seasoning are mixed after adding water; the mixture is placed in a noodle press to press into noodles; and the noodles are refrigerated, naturally dried, cut and packed. The rolling noodles are delicious, nutritive, etc.

Application Domain

Food preparation

Technology Topic

FiberSoy flour +1

Examples

Experimental program(1)

Example Embodiment

[0006] First, select soybeans, remove the moth-eaten and immature soybeans and impurities, then pulverize them into 150 mesh soybean powder by a pulverizer, and then dry them. Secondly, the weight ratio of soybean powder is 5%-20%, and the fineness is 150 mesh; Powder 3%~8%; refined white powder 10%~50%; starch 10%~30%; seasoning 1%~5%, put 40%~50% water into the dough mixer to stir, mix, and stop After 10 minutes, the noodles are awakened, and then they are placed in a noodle press to roll them into noodles. They are again transferred to the freezer at a temperature of -15°C and kept for 15 hours. Finally, they are naturally dried, cut and packaged. . The seasoning is composed of 5% of sesame seeds, 3% of walnut powder, 5% of egg white, 2% of shrimp powder, 0.1% to 1.0% of monosodium glutamate, and 10% to 20% of salt, and the seasoning is made by stirring and mixing.

PUM

Property	Measurement	Unit
Fineness	150.0	mesh

Description & Claims & Application Information

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