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A kind of processing method of sesame noodles

A processing method and noodle technology, applied in the field of food processing, can solve problems such as single taste, and achieve the effects of not easy to boil, increase chewiness, and increase taste

Active Publication Date: 2016-03-09
辽宁康福食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of processing method of sesame noodles is characterized in that comprising the following steps:

[0015] (1) Weigh the following raw materials in parts by weight: flour 100, sesame powder 30, glutinous rice flour 20, shortening 8, wheat bran 3, mulberry root 4, salvia miltiorrhiza 3, chrysanthemum chrysanthemum 3, bellflower 2, radish seed 3, Perilla seeds 3, nutritional additives 8;

[0016] The nutritional additive is composed of coix seed oil, turmeric powder and trichosanthes powder at a ratio of 0.02:3:2;

[0017] (2) Mix wheat bran, mulberry, salvia miltiorrhiza, chrysanthemum chrysanthemum, bellwort, radish seed, and perilla seed, add water 8 times its total mass, and extract for 55 minutes to obtain an extract;

[0018] (3) Mix sesame powder, glutinous rice flour, shortening and nutritional additives, stir evenly, and set aside;

[0019] (4) Add the extract prepared above into the low-gluten flour, stir for 10 minutes, then add the corn flour treated in...

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Abstract

The invention discloses a processing method of sesame noodle which is prepared from the following raw materials: by weight, 100-110 parts of flour, 30-50 parts of sesame powder, 10-20 parts of sweet rice flour, 6-8 parts of shortening, 3-5 parts of wheat bran, 2-4 parts of taxillus, 1-3 parts of red sage root, 2-3 parts of Chrysanthemum morifolium, 2-4 parts of Phlomis mongolica, 1-3 parts of radish seed, 2-3 parts of perila seeds and 7-9 parts of a nutrition additive. The invention provides the processing method of the sesame noodle. Sesame powder and flour are combined to make the noodle. Taste of noodle is increased and nutrition structure of traditional noodle is changed. Meanwhile, with the addition of sweet rice flour, chewy mouthfeel of the noodle can be enhanced, and the noodle is not easily overcooked and is easier to cook. In addition, with the addition of Chinese herbal medicinal ingredients such as red sage root, Phlomis mongolica and the like, the noodle provided by the invention has a certain effect of tonifying kidney and reducing blood fat, and is beneficial to human health.

Description

technical field [0001] The invention relates to a processing method of sesame noodles, belonging to the field of food processing. Background technique [0002] Noodles, as a staple food in northern my country, have a long history. Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a processing method of sesame noodles. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of processing method of sesame noodles is characterized in that comprising the following steps: [0006] (1) Weigh the following raw materials in parts by weight: flour 100...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L25/00A23L33/105
CPCA23L7/109A23L25/30A23L33/10A23V2002/00A23V2200/3262A23V2200/30
Inventor 孙成友
Owner 辽宁康福食品有限责任公司
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