Method for preparing slimming coarse cereal noodles
A technology for multi-grain noodles and slimming, which is applied in food preparation, dough processing, baking, etc. to achieve comprehensive nutrition, lower cholesterol and blood pressure, and delay cell aging.
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[0009] The present invention will be further described below in conjunction with specific embodiment:
[0010] (1) Choose fresh cucumbers to remove the thorns on the surface, cut off the roots and heads on both sides, soak in 0.1% TD disinfectant water for 5 minutes, rinse with clean water and dry.
[0011] (2) Squeeze the cucumber juice with a juice extractor, filter it into a solid-liquid separation state, and use the cucumber juice for later use.
[0012] (3) Weigh 45kg of cucumber juice, 10kg of oats, 9kg of buckwheat flour, 10kg of corn flour, 25kg of flour, and 1kg of refined flour, put them in a mixing tank and stir evenly to obtain dough embryos, and put the dough embryos into the pressing surface by conventional methods Noodles are processed by machine or vermicelli machine.
[0013] (4) The storage time of cucumber juice is 4-6 hours, and the storage temperature should not exceed 20°C.
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