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Method for manufacturing Chinese yam noodles

A method of making, the technology of yam, applied in the field of food processing

Active Publication Date: 2013-06-12
山东志同农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In wheat-producing areas, noodles are people’s favorite food. Ordinary noodles are mostly rolled from various grain flours, such as wheat flour, corn flour, etc. The nutrient content in wheat flour and corn flour is relatively simple, which cannot meet people's health needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of yam noodles, comprises the following steps:

[0024] a. Raw material selection: select yams without mildew and scars, clean them, and slice them;

[0025] b. Beating: take the sliced ​​yam, add pure water according to the weight ratio of yam and water of 12:1, beat in the beater to 60 mesh, and add salt according to the weight ratio of table salt and yam pulp of 1:120;

[0026] c. Mixing: Add eggs to the yam pulp obtained in step b at a weight ratio of 1:120 to egg and yam pulp to obtain egg yam pulp, then mix egg yam pulp and flour at a weight ratio of 1:5 , and dough; the above flour is mixed flour, including wheat flour, barley flour, and lotus seed powder in a weight ratio of 10:2:1. The mixed flour also contains 0.6% DHA, 0.6% EPA, 0.8% sodium alginate;

[0027] d. Aging, calendering, cutting into strips, drying, cutting, measuring, and packaging the noodles reconciled in step c to obtain the finished product.

Embodiment 2

[0029] A kind of preparation method of yam noodles, comprises the following steps:

[0030] a. Raw material selection: select yams without mildew and scars, clean them, and slice them;

[0031] b. Beating: Take the sliced ​​yam, add water according to the weight ratio of yam and water of 10:1, beat it in the beater to 80 mesh, and add salt according to the weight ratio of table salt and yam pulp of 1:100;

[0032] c. Mixing: Add eggs to the yam pulp obtained in step b at a weight ratio of 1:100 to egg and yam pulp to obtain egg yam pulp, then mix egg and yam pulp with flour at a weight ratio of 1:4 , and dough; the flour is mixed flour, including wheat flour, barley flour, and gorgon flour in a weight ratio of 10:3:1; the mixed flour also contains 0.5% DHA, 0.6% EPA, and 0.7% sodium alginate ;

[0033] d. Aging, calendering, cutting into strips, drying, cutting, measuring, and packaging the noodles reconciled in step c to obtain the finished product.

Embodiment 3

[0035] A kind of preparation method of yam noodles, comprises the following steps:

[0036] a. Raw material selection: select yams without mildew and scars, clean them, and slice them;

[0037] b. Beating: take the sliced ​​yam, add water according to the weight ratio of yam and water of 10:1, beat in the beater to 80 mesh, and add salt according to the weight ratio of table salt and yam pulp of 1:90;

[0038] c. Mixing: add eggs to the yam pulp obtained in step b at a weight ratio of 1:90 to egg and yam pulp to obtain egg yam pulp, and then mix egg and yam pulp with flour at a weight ratio of 1:5 , and dough; the flour is mixed flour, including wheat flour, mung bean flour, and barley flour in a weight ratio of 10:1:1; the mixed flour also contains 0.8% DHA, 0.6% EPA, and 0.6% sodium alginate ;

[0039] d. Aging, calendering, cutting into strips, drying, cutting, measuring, and packaging the noodles reconciled in step c to obtain the finished product.

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Abstract

The invention belongs to the technical field of food machining, and in particular relates to a method for manufacturing Chinese yam noodles. The method comprises the following steps of: a. selecting raw materials, namely, finely selecting Chinese yam which is free of mildew or scar, washing and slicing; b. pulping, namely, taking the sliced Chinese yam, adding water according to the ratio, of the Chinese yam to water, of (12-8):1, pulping in a pulping machine, and adding salt; c. mixing the materials, namely, adding eggs according to a weight ratio, of the eggs to the Chinese yam pulp, of 1:(90-120), into the Chinese yam pulp obtained in the step b, so as to obtain egg Chinese yam pulp, and further mixing the egg Chinese yam pulp with flour according to the weight ratio of (1-3):6, and kneading into dough; and d. aging, rolling, cutting into bars, drying, cutting off, measuring and packaging the kneaded dough in the step c so as to obtain a finished product. The noodle prepared by using the method is soft and pure in taste, tough and chewy, smooth, free of breakage, safe, healthy and green, is fragrant and thick in noodle soup, and has the functions of protecting human intestines and stomachs and improving the immunity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making yam noodles. Background technique [0002] Traditional Chinese medicine believes that yam is white and flat in nature and taste, and enters the three meridians of spleen, lung and kidney. Modern pharmacological research has proved that yam is rich in saponins, mucus, glycoprotein, mannan, phytic acid, allantoin, yam, choline, dopamine, pectin, etc. Body immunity, regulating endocrine, invigorating qi and dredging channels, antitussive and expectorant, antiasthma, etc., can improve coronary artery and microcirculation blood flow, and can treat chronic bronchitis, coronary heart disease, angina pectoris, etc. Yam has the function of invigorating qi and nourishing the lungs. It can be sliced ​​and decocted as tea, or finely chopped and cooked as porridge. It has a good therapeutic effect on patients with deficiency cough and tuberculosis fev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 石振河张方刘传江
Owner 山东志同农业科技有限公司
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