Chinese chive egg noodles

A technology of egg noodles and chives, applied in the fields of application, food preparation, food science, etc., can solve the problems of time-consuming and labor-intensive cooking, unsatisfactory convenience and quickness, and inaccurate addition of seasonings, etc., to achieve unique taste and convenient and fast cooking , scientific and reasonable formula effect

Inactive Publication Date: 2013-12-25
宜垦(天津)农业制品有限公司
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the amount of condiments added is not accurate, the taste of the boiled noodles depends entirely on the experience ...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Leek powder: 3 servings

[0030] Egg white powder: 0.2 parts

[0031] Ferrous gluconate: 0.006 parts

[0032] Zinc gluconate: 0.04 parts

[0033] Plain flour: 90 parts

[0034] Vitamin A: 0.0007 parts

[0035] Taurine: 0.03 parts

[0036] L-lysine hydrochloride: 0.1 parts

[0037] Its production method is: after mixing leek powder, egg white powder, ferrous gluconate, zinc gluconate, vitamin A, taurine and L-lysine hydrochloride in the above formula, add 20 parts of pure water to mix, and then add The flour in the formula quantity is evenly mixed, and then the chive egg sliced ​​noodles or dried noodles are made according to the conventional method.

Embodiment 2

[0039] A leek egg noodle, the formula of which is calculated in parts by weight:

[0040] Leek powder: 5 servings

[0041] Egg white powder: 0.15 parts

[0042] Ferrous gluconate: 0.05 parts

[0043] Zinc gluconate: 0.02 parts

[0044] Plain flour: 90 parts

[0045] Vitamin A: 0.0003 parts

[0046] Taurine: 0.05 parts

[0047] L-lysine hydrochloride: 0.2 parts

[0048] Its production method is: after mixing leek powder, egg white powder, ferrous gluconate, zinc gluconate, vitamin A, taurine and L-lysine hydrochloride in the above formula, add 20 parts of pure water to mix, and then add The flour in the formula quantity is evenly mixed, and then the chive egg sliced ​​noodles or dried noodles are made according to the conventional method.

Embodiment 3

[0050] A leek egg noodle, the formula of which is calculated in parts by weight:

[0051] Leek powder: 10 servings

[0052] Egg white powder: 0.2 parts

[0053] Ferrous gluconate: 0.006 parts

[0054] Zinc gluconate: 0.05 parts

[0055] Plain flour: 100 parts

[0056] Vitamin A: 0.0004 parts

[0057] Taurine: 0.05 parts

[0058] L-lysine hydrochloride: 0.2 parts

[0059] Its production method is: after mixing the leek powder, egg white powder, ferrous gluconate, zinc gluconate, vitamin A, taurine and L-lysine hydrochloride in the above formula, add 25 parts of pure water to mix, and then add The flour in the formula quantity is evenly mixed, and then the chive egg sliced ​​noodles or dried noodles are made according to the conventional method.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides Chinese chive egg noodles. The Chinese chive egg noodles are characterized by being prepared from the following ingredients in parts by weight: 1-10 parts of Chinese chives powder, 0.15-0.2 part of egg white powder, 0.048-0.06 part of ferrous gluconate, 0.02-0.05 part of zinc gluconate, 90-100 parts of plain powder, 0.0003-0.0009 part of vitamin A, 0.03-0.05 part of taurine and 0.1-0.2 part of L-lysine hydrochloride. The Chinese chive egg noodles have scientific and reasonable formula and peculiar taste, and are rich in nutrition.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a leek egg noodle. Background technique [0002] Noodles are a common food in people's daily life. They are convenient to eat and have high nutritional value. They have always been favored by people. Existing noodles, when cooking, need to add edible oil, monosodium glutamate, salt, even condiments such as vegetables, meat to make it taste delicious. Because the amount of condiments added is not accurate, the taste of the cooked noodles depends entirely on the operator's experience, and cooking is time-consuming and laborious, which cannot satisfy people's needs for convenience. Contents of the invention [0003] The problem to be solved by the present invention is to provide a kind of leek egg noodles with high nutritional value, no need to add seasoning when cooking the noodles, convenient, quick and delicious. [0004] In order to solve the above-mentioned techni...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/16A23L1/30A23L33/10
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap