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.
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[0006] First, select soybeans, remove moth-eaten and immature soybeans and impurities, and then crush them into 150-mesh soybean powder through a grinder, and then dry them. Secondly, the soybean powder is 5% to 20% by weight, and the fineness is 150 mesh; buckwheat Powder 3%~8%; refined white powder 10%~50%; starch 10%~30%; seasoning 1%~5%, put 40%~50% water into the dough mixer for stirring, mixing, stop After 10 minutes, wake up the noodles, then place them in a noodle press and roll them into noodle shapes, then transfer them to a freezer at -15°C, keep them for 15 hours, and finally dry them naturally, cut them off, and pack them . The seasoning is composed of 5% of sesame, 3% of walnut kernel powder, 5% of egg white, 2% of shrimp powder, 0.1%-1.0% of monosodium glutamate and 10%-20% of table salt, and is stirred and mixed to make the seasoning.
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