Nutritional fresh and wet noodles and preparation method thereof

A noodle, fresh and wet technology, which is applied in the field of nutritious fresh and wet noodles and its preparation, can solve the problems that the noodles cannot meet the diversified needs of modern diets and the like.

Active Publication Date: 2014-02-05
湖南阳光华利食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

With the development of the food industry and the acceleration of the pace of life and the demand for high-quality food, the demand for nutritious, he

Method used

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  • Nutritional fresh and wet noodles and preparation method thereof
  • Nutritional fresh and wet noodles and preparation method thereof
  • Nutritional fresh and wet noodles and preparation method thereof

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Embodiment Construction

[0037] Below in conjunction with embodiment, the present invention will be further described. The following description is by way of example, but the protection scope of the present invention should not be limited thereto.

[0038] The nutritious fresh wet noodles of the present embodiment are prepared from the following raw materials in parts by weight:

[0039]

[0040] The flour in this example is wheat flour, the glutinous rice is ordinary glutinous rice, the modified starch is hydroxypropyl starch, fresh bananas, chicken skin and fish bones are used, dry peas are used, ripe pumpkins are used, and stearin is selected as the quality improver. calcium acid lactate.

[0041] Its preparation process is as follows:

[0042] A, raw material preparation: get each raw material respectively according to above-mentioned parts by weight, for subsequent use;

[0043] B. Material pretreatment:

[0044] a. Banana pretreatment:

[0045] ①. Preparation of raw banana powder: take 1...

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Abstract

The invention discloses a preparation method of the nutritional fresh and wet noodles and relates to the technical field of food processing. The nutritional fresh and wet noodles are prepared from flour, sticky rice, modified starches, bananas, chicken skins, fishbones, peas, pumpkins, alliin, beta-carotene and a quality improver. The preparation method comprises the technical processes of A, material preparation; B, material pretreatment: a, banana pretreatment, b, chicken skin pretreatment, c, pumpkin pretreatment, d, pea pretreatment, e, fishbone pretreatment and f, flour and sticky rice pretreatment; C, fresh and wet noodle preparation: a, flour mixing, b, flour leavening, c, primary curing, d, primary pressing, e, secondary curing, f, secondary pressing, g, forming, h, slitting and i, stewing. The nutritional fresh and wet noodles have rich nutrition and good flavor, tastes delicious, also have the characteristics of health-protection function and the like, can be used for manufacturing fried noodles or soup noodles and are suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritious fresh wet noodle and a preparation method thereof. Background technique [0002] Traditional noodles are foods made from wheat flour (or miscellaneous grain noodles, potato flour, sweet potato / sweet potato flour, soybean flour, etc.). It is not only a traditional food in my country, but also a major food in other Southeast Asian countries. With the development of the food industry and the acceleration of the pace of life and the demand for high-quality food, the demand for nutritious, healthy, clean and convenient food is increasing. Traditional noodles cannot meet the diverse needs of modern diets. Ordered some nutritious assorted noodles. Such as Chinese patent (Application No. 201210402331.9) "a new type of health-care noodles", made of raw materials comprising the following parts by weight: corn flour: 5-10 parts, glutinous rice flour: 5-10 parts, millet...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/30A23L33/10
CPCA23L7/109A23L33/10A23L33/17A23V2002/00A23V2300/38A23V2200/30
Inventor 尹新利
Owner 湖南阳光华利食品有限公司
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