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Mustard noodles

A technology of mustard greens and noodles, applied in the field of noodles, can solve the problem of monotonous nutrition

Inactive Publication Date: 2013-06-05
张少敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional noodles are mainly made of wheat flour, the production process is simple, and the nutritional content is also monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0004] Wash, disinfect and ripen 10 jin of mustard greens, squeeze the ripe mustard greens into juice, cool the squeezed juice thoroughly and mix it with 50 jin of cooked noodles, put it into a noodle forming machine, and then the mustard green noodles are ready Once ready, dry it in the shade indoors and pack it to get the finished product.

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PUM

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Abstract

The invention aims at solving the problem that existing noodles are poor and incomplete in nutrition and provides mustard noodles which are more nutritious. Nutrition ingredients of the mustard noodles mainly include protein, fat, carbohydrate and the like. Mustard is rich in vitamin A, vitamin B, vitamin C and vitamin D. The mustard has a refreshing effect, and contains a great deal of ascorbic acid which is a reducing matter with strong activity, takes part in the important oxidation reduction process of an organism, increases oxygen content of brain and stimulates utilization of the brain to oxygen, so the mustard has functions of refreshing and relieving fatigue. The making method of the mustard noodles includes the steps of washing 5 kilograms of mustard, carrying out disinfecting and curing on the mustard, juicing the cured mustard, blending the cooled mustard juice with 25 kilograms of cured flour uniformly, and then placing the mixture into a noodle forming machine for forming. Consequently, the mustard noodles are completed. The mustard noodles are placed indoors to be dried and aired in the shade, and then are packaged to obtain finished noodles.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of noodles with increased nutritional content of mustard Background technique [0002] Traditional noodles are mainly made of wheat flour, the production process is simple, and the nutritional content is also monotonous. With the improvement of people's living standards and the need to eat healthy, people have higher and higher requirements for the production process and nutritional content of noodles. The mustard noodles are made of high-quality flour raw materials and mustard greens with a unique craft formula. Rich in nutrition, smooth in taste and unique in flavor. Contents of the invention [0003] The purpose of the present invention is to provide a kind of mustard green noodles with richer nutrition aiming at the monotonous and incomplete nutrition of the existing noodles. The nutritional content of noodles itself mainly includes protein, fat, carbohydrat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/212A23L1/29A21D2/36A23L7/109A23L19/00A23L33/00
Inventor 张少敏
Owner 张少敏