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Red date noodles
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A noodle and jujube technology, which is applied in application, food preparation, food science, etc., can solve the problems of single variety and unhealthy noodles, and achieve the effect of good taste and broad market prospect
Inactive Publication Date: 2013-03-27
田淦平
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Abstract
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Problems solved by technology
[0002] With the improvement of people's living standards, more and more people begin to pay attention to the diversification and health of food. Now the noodle varieties on the market are relatively single; Additives, unhealthy; Chinese herbal medicine books record that red dates are sweet and warm in nature, return to the spleen and stomach meridian, have the functions of nourishing the middle and replenishing qi, nourishing blood and calming the nerves, and alleviating medicinal properties; modern pharmacology has found that red dates contain protein, fat, sugar Nutrients such as organic acids, vitamin A, vitamin C, trace calcium and various amino acids
Method used
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Embodiment 1
[0017] A kind of jujube noodle, each component in this noodle is made according to following ratio:
[0018] 1000 parts of flour, 120 parts of glutinous rice flour, 300 parts of red date powder, 30 parts of honey, 400 parts of water;
[0019] The making process of the present invention is:
[0020] A, take each raw material by composition ratio for subsequent use;
[0021] B. Mix the raw materials fully and evenly to form a loose granular dough, and after aging, the dough is finally in the shape of bean curd dregs, uniform in size and wet, and it can be held into a ball by hand, and it can still disperse into a granular shape when gently kneaded;
[0024] The curing method is slow stirring (4r / min) for 12min at a temperature of 35°C.
Embodiment 2
[0026] A kind of jujube noodle, each component in this noodle is made according to following ratio:
[0027] 1000 parts of flour, 140 parts of glutinous rice flour, 350 parts of red date powder, 35 parts of honey, 400 parts of water;
[0028] The making process of the present invention is:
[0029] A, take each raw material by composition ratio for subsequent use;
[0030] B. Mix the raw materials fully and evenly to form a loose granular dough, and after aging, the dough is finally in the shape of bean curd dregs, uniform in size and wet, and it can be held into a ball by hand, and it can still disperse into a granular shape when gently kneaded;
[0033] The curing method is slow stirring (6r / min) for 15min at a temperature of 40°C.
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Abstract
The invention discloses red date noodles. The noodles are prepared from the following components in parts by weight: 1000 parts of flour, 120-140 parts of glutinous rice flour, 300-350 parts of red date powder, 30-35 parts of honey and 400 parts of water. A preparation method of the noodles comprises the following steps of: weighing the various raw materials according to proportions for later use; fully and uniformly mixing the raw materials to form loose granule dough, curing the dough to make the dough in the shape of soybean curb residues, holding the dough with uniform size and dryness into balls, slightly kneading the curb until the curb can be dispersed to be in a granule shape; rolling and cutting the dough into the noodles; and drying, cutting and packaging the noodles.
Description
technical field [0001] The invention relates to the field of food processing, in particular to the processing of jujube noodles. Background technique [0002] With the improvement of people's living standards, more and more people begin to pay attention to the diversification and health of food. Now the noodle varieties on the market are relatively single; Additives, unhealthy; Chinese herbal medicine books record that red dates are sweet and warm in nature, return to the spleen and stomach meridian, have the functions of nourishing the middle and replenishing qi, nourishing blood and calming the nerves, and alleviating medicinal properties; modern pharmacology has found that red dates contain protein, fat, sugar It is rich in nutrients such as organic acids, vitamin A, vitamin C, trace calcium and various amino acids. Contents of the invention [0003] The object of the present invention is to provide a kind of noodle with good taste and rich nutrition. [0004] In orde...
Claims
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Application Information
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