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Duck egg noodles

A duck egg and flour alkali technology, which is applied in the field of duck egg noodles, can solve the problem that egg noodles are not suitable for long-term consumption.

Inactive Publication Date: 2013-02-20
平塘县玉水腾龙禽蛋制品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for patients with cholecystitis and those with body heat, it is not advisable to eat egg noodles for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1 of the present invention: duck egg noodles, by weight, 20-40 parts of oats, 4-10 parts of wheat, 8-16 parts of buckwheat, 4-8 parts of duck eggs, 1-2 parts of salt, 0.5-1 parts of noodle base part, add water and mix, and then make duck egg noodles according to the existing noodle making method. Duck eggs are selected from green shell duck eggs in Pingtang County, Qiannan Prefecture, Guizhou Province.

Embodiment 2

[0009] Embodiment 2 of the present invention: a better solution is that, by weight, it is prepared from the following raw materials: 25-35 parts of oats, 6-8 parts of wheat, 10-14 parts of buckwheat, 5-7 parts of duck eggs, salt 1 to 2 parts, 0.5 to 1 part of noodle base, mixed with water, and then prepared according to the existing noodle making method to obtain duck egg noodles.

[0010] Embodiment 2 of the present invention: the best embodiment is, by weight, it is prepared by the following raw materials, 30 parts of oats, 7 parts of wheat, 12 parts of buckwheat, 6 parts of duck eggs, 1.5 parts of salt, 0.8 part of soda flour, Water is added for mixing, and then the duck egg noodles are prepared according to the existing noodle making method. After testing, the duck egg noodles obtained in this embodiment have the best taste, and the noodles have toughness and do not break.

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Abstract

The invention discloses duck egg noodles. The invention is characterized in that duck egg noodles are prepared from the following raw materials in parts by weight: 20-40 parts of oat, 4-10 parts of wheat, 8-16 parts of buckwheat, 4-8 parts of duck egg, 1-2 parts of salt and 0.5-1 part of noodle alkali. In the invention, duck eggs are adopted to substitute chicken eggs to prepare duck egg noodles, thus noodles full of nutrients are provided for cholecystitis patient and people suffering from excessive internal heat and a new noodle product is provided for people. Since ducks is mainly fed on aquatic animals and plants, duck eggs have fishy smell and are not as delicious as chicken eggs when being eaten, and duck eggs are usually prepared into preserved duck eggs and salted duck eggs. The inventor does experiment on the proportion of the duck egg noodles to summarize a formula of duck egg noodles which can avoid the fishy smell of duck eggs and have good taste.

Description

technical field [0001] The invention relates to duck egg noodles and belongs to the technical field of noodles. Background technique [0002] Noodles are a traditional pasta in our country. Egg noodles are noodles made by adding eggs to flour. It has higher nutrition and better taste. However, for patients with cholecystitis and those with body heat, it is not advisable to eat egg noodles for a long time. Contents of the invention [0003] The purpose of the present invention is: provide a kind of duck egg noodle made of duck egg and flour, obtain a kind of new noodle, and overcome the deficiency of prior art. [0004] The present invention is constituted as follows: duck egg noodles, by weight, are prepared from the following raw materials: 20 to 40 parts of oats, 4 to 10 parts of wheat, 8 to 16 parts of buckwheat, 4 to 8 parts of duck eggs, and 1 to 2 parts of salt. 0.5-1 part of noodle base. [0005] The above-mentioned duck egg noodles are prepared by weight from th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 刘咏慧
Owner 平塘县玉水腾龙禽蛋制品有限责任公司
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