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A hawthorn and beef bone technology, applied in the field of food processing, can solve the problems of micronutrient loss of flour, discount of nutritional value of traditional noodles, etc., and achieve the effects of nutritional science, improving calcium content and nutritional value, and low processing cost.
Inactive Publication Date: 2012-03-07
宜垦(天津)农业制品有限公司
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Abstract
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Problems solved by technology
[0002] Noodles are people's favorite food. The noodles on the market are usually traditional noodles, such as egg noodles, wheat noodles, and mung bean noodles. With the improvement of people's living standards, more requirements are placed on the quality and taste of noodles. Traditional Noodles can no longer meet people's needs, and because it is generally believed that finer and whiter flour is better, and the less bran stars contained, the better, leading to higher and higher processing precision of wheat by flour processing enterprises, the corresponding , due to the separation of the wheat cortex and germ from the wheat, resulting in a large loss of flour micronutrients, the nutritional value of traditional noodles is greatly reduced
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Embodiment 1
[0031] A kind of beef bone hawthorn noodle, its formula is counted as follows in parts by weight:
[0032] Chinese yam powder: 5 servings
[0033] Hawthorn powder: 2 parts
[0034] Goji berry powder: 0.5 parts
[0035] Enzymolyzed beef bone meal: 5 parts
[0036] Carrot powder: 2 parts
[0037] Flour: 90 parts
[0038] The production process is as follows: mix the above raw materials and put them into the dough mixer, add 25 parts of pure water, knead the dough for 10 minutes, put it into the curing machine for 10 minutes, and then go through rolling, cutting, drying and cutting to get the dough. Describe beef bone and hawthorn noodles.
Embodiment 2
[0040] A kind of beef bone hawthorn noodle, its formula is counted as follows in parts by weight:
[0041] Chinese yam powder: 7 servings
[0042] Hawthorn powder: 1 part
[0043] Goji berry powder: 1 part
[0044] Enzymolyzed beef bone meal: 5 parts
[0045] Carrot powder: 2 parts
[0046] Flour: 90 parts
[0047] The production process is as follows: mix the above raw materials and put them into the dough mixer, add 25 parts of pure water, knead the dough for 10 minutes, put it into the curing machine for 10 minutes, and then go through rolling, cutting, drying and cutting to get the dough. Describe beef bone and hawthorn noodles.
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Abstract
The invention provides bovine bone-haw noodles. The bovine bone-haw noodles are prepared from 1 to 10 parts by weight of Chinese yam powder, 1 to 3 parts by weight of haw powder, 0.1 to 1 part by weight of medlar powder, 1 to 15 parts by weight of zymolytic bovine bone powder, 1 to 10 parts by weight of carrot powder and 80 to 90 parts by weight of flour. A manufacturing technology of the bovine bone-haw noodles comprises the following steps of mixing the raw materials, putting the mixture into a flour-mixing machine, adding 20 to 30 parts by weight of water into the flour-mixing machine, carrying out flour mixing for 5 to 20 minutes, putting the mixture obtained by the previous step into a dough rest machine, carrying out dough rest for 5 to 20 minutes, rolling, strip preparation by cutting, drying, and cutting out to obtain the bovine bone-haw noodles. The bovine bone-haw noodles are suitable for people of all ages, is easy for manufacture, has a low processing cost and high finished product quality. The bovine bone-haw noodles have stomach strengthening and digestion promotion effects on dyspeptic patients.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to beef bone and hawthorn noodles. Background technique [0002] Noodles are people's favorite food. The noodles on the market are usually traditional noodles, such as egg noodles, wheat noodles, and mung bean noodles. With the improvement of people's living standards, more requirements are placed on the quality and taste of noodles. Traditional Noodles can no longer meet people's needs. In addition, because it is generally believed that the flour is finer and whiter, the less gluten it contains, the better. As a result, flour processing enterprises are processing wheat with higher and higher precision. , due to the separation of the wheat cortex and germ from the wheat, a large amount of micronutrients in the flour are lost, and the nutritional value of traditional noodles is greatly reduced. [0003] In addition, people may suffer from indigestion due to fast-paced life...
Claims
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Application Information
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