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Noodle preparing method

A processing method and noodle technology, applied in application, food preparation, food science, etc., can solve problems such as bad taste and bitter taste

Inactive Publication Date: 2013-09-04
严斯文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This green tofu noodle ta

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Choose dried Mao berries as 30 kg to add raw materials for noodles. Maoberry is the dried whole grass of Maoberry. Wash the berries with tap water to remove surface dust. Put the cleaned mao berries into a pot, add water, heat and boil until the juice is completely released, and you can get mao berry soup. Filter the mao berry soup with gauze to obtain the mao berry filtrate. Put the flour into the material tank of the dough mixer, add the sorrel liquid to the flour, and mix evenly with the dough mixer to get the sorrel dough. Use a kneading machine to knead the mao berry dough to increase its elasticity. Process the mao berry dough kneaded into mao berry noodles with a noodle press. Use a noodle dryer to dry the raspberry noodles. Use plastic food packaging bags to seal and pack the Maoberry noodles to prevent them from being damp and spilled.

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PUM

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Abstract

The invention discloses a noodle preparing method, and aims to provide noodles with good mouthfeel and a health-care effect. The noodle preparing method adopts the technical scheme as follows: adding rubus parvifolius juice to flour for preparing the noodles. The noodle preparing method comprises the following steps of: (1) boiling rubus parvifolius; (2) filtering the rubus parvifolius, so as to obtain a rubus parvifolius filtrate; (3) adding the rubus parvifolius filtrate into flour, and uniformly mixing; (4) kneading a mixed dough by using a dough kneading machine; (5) preapring rubus parvifolius noodles by using a noodle press; (6) drying the rubus parvifolius noodles; and (7) packaging the rubus parvifolius noodles in a sealing mode. The technical scheme adopted by the invention is easy to operate, and the preapred noodles have fresh mouthfeel after being cooked thoroughly, and have a health-care effect.

Description

[0001] technical field [0002] The invention relates to noodle processing technology. Background technique [0003] The application number is 201110322195.8, which discloses green bean curd noodles, which are made in the weight ratio of the following formula: 30-50 grams of spinach juice, 30-50 grams of bitter gourd juice, 25-35 grams of soft tofu, 150-200 grams of flour, 10-15 grams of salt. The preparation method of the invention is to mash the tender tofu first, then mix spinach juice, balsam pear juice and the mashed tender tofu with flour, add a little salt, knead the noodles, press the noodles and cut. This green tofu noodle tastes bitter and has a bad texture. Contents of the invention [0004] The invention discloses a noodle processing method, aiming at providing noodles with good taste and health care function. The technical scheme adopted by the present invention is to add the juice of the sorrel berry to the flour to process the noodles. [0005] A...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 严斯文
Owner 严斯文