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Mushroom chicken noodle

A chicken and noodle technology, applied in the field of food processing, can solve the problems of lack of micronutrients, change the taste of noodles, and not easily cause children's appetite, etc., and achieve the effects of preventing iron deficiency anemia, increasing sweetness, and good social and economic benefits.

Inactive Publication Date: 2012-03-07
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the lack of micronutrients in ordinary noodles, nutrition-enhanced noodles appeared on the market. According to the growth needs of young children, nutritional fortifiers are added to ordinary flour. Although it meets the nutritional needs of young children, the addition of nutritional fortifiers, To a certain extent, the taste of noodles has been changed, and it is not easy to arouse the appetite of young children, so it needs to be further improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of mushroom chicken noodle is prepared by comprising the following steps:

[0046] (1) select the raw material that comprises following parts by weight:

[0047] Chicken powder: 1 part

[0048] Mushroom powder: 2 parts

[0049] Celery powder: 2 parts

[0050] Plain flour: 89 servings

[0051] Ferrous gluconate: 0.06 parts

[0052] Calcium gluconate: 0.5 parts

[0053] Niacin: 0.004 parts

[0054] Taurine: 0.03 parts

[0055] L-lysine hydrochloride: 0.2 parts;

[0056] (2) Put the above-mentioned raw materials into a dough mixer, add 28 parts of pure water, mix the dough for 10 minutes, put it into a curing machine and mature it for 10 minutes, after calendering, cutting into strips, drying and cutting to get the mushroom Chicken Noodles.

Embodiment 2

[0058] A kind of mushroom chicken noodle is prepared by comprising the following steps:

[0059] (1) select the raw material that comprises following parts by weight:

[0060] Chicken powder: 2 servings

[0061] Mushroom powder: 1 part

[0062] Celery powder: 1 part

[0063] Plain flour: 89 servings

[0064] Ferrous gluconate: 0.06 parts

[0065] Calcium gluconate: 0.5 parts

[0066] Niacin: 0.004 parts

[0067] Taurine: 0.03 parts

[0068] L-lysine hydrochloride: 0.2 parts;

[0069] (2) Put the above raw materials into the dough mixer, add 28 parts of pure water, mix the dough for 10 minutes, put it into the curing machine for 10 minutes, and then roll, cut into strips, dry and cut to get the mushroom Chicken Noodles.

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Abstract

The invention provides a mushroom chicken noodle, which is a nutrition fortified noodle prepared by the steps of: adding of chicken meal, mushroom meal, celery meal, ferrous gluconate, calcium gluconate, niacin, taurine, and L- lysine hydrochloride into ordinary flour, flour kneading, curing, calendering, strip cutting, drying and cutting. The mushroom chicken noodle of the invention has the advantages of convenient preparation, balanced nutrition, attractive taste, and is especially appropriate to serve as complementary food for satisfying the nutritional demands of infant bodies.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to noodles with mushrooms and chicken. Background technique [0002] After 6 months, children need to increase their nutritional needs through additional complementary foods. Noodles are a favorite food for children. People generally believe that finer and whiter flour is better, and the less bran it contains, the better. As a result, flour processing companies are processing wheat with higher and higher precision. Correspondingly, due to the wheat cortex and The germ is separated from the wheat, causing a large loss of micronutrients in the flour. Therefore, it is very necessary to carry out nutritional fortification in noodles to meet the nutritional needs of young children. [0003] In order to overcome the lack of micronutrients in ordinary noodles, nutrition-enhanced noodles appeared on the market. According to the growth needs of children, this kind of noodles adde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/16A21D2/36A23L7/109
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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