A kind of preparation method of vegetable juice, nutritional cucumber noodles and preparation method thereof

A cucumber and noodle technology, which is applied in the food field, can solve the problems of short storage period of noodles, easy sticking and non-slippery, easy to change shape, etc., and achieve the effect of smooth taste, not easy to regain moisture, and not easy to absorb moisture

Active Publication Date: 2016-08-17
湖南福升绿色食品有限公司南县分公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a simple production process, high nutritional value, without adding noodles, in order to solve the shortcomings of the prior art that the noodles have a short shelf life, single nutrition, easy to change shape during storage, and easy to stick and not smooth when cooking noodles. Preparation method of cucumber noodles and vegetable juice with long food shelf life, less stickiness when cooking noodles, and smooth taste under the premise of preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 100kg of high-quality flour, 5kg of cucumber juice, 0.2kg of salt, 0.2kg of edible alkali, 0.3kg of winter lotus powder, 0.5kg of red lotus powder, 0.9kg of white lotus powder, 2kg of Gorgon fruit powder, 12 snake gallbladders, and 4 ox gallbladders;

[0027] Squeeze 5kg of cucumber juice: 1) Selection of cucumbers: Select cucumbers with good growth, crisp and tender tissues, no rot, mildew, and no mechanical damage; 2) Washing: Wash the cucumbers repeatedly with clean water to remove the water on the surface of the cucumbers ; 3), put the peeled cucumber in 80-90 degree water for 3-5 minutes, cool it with ice water and cut it into small pieces; 4), squeeze the juice, put the small pieces of cucumber into the juice Squeeze it into juice by crushing it in the machine; 5), filter, filter the squeezed juice through a filter into cucumber juice, and set aside;

[0028] Grind winter lotus, red lotus, white lotus, and gorgon into powder respectively, mix flour, winter lo...

Embodiment 2

[0032] Prepare 110kg of flour from selected wheat: first wash the selected wheat, remove impurities, moisten the wheat for 20-24 hours to make the water content 10-14%, dry the wheat, sterilize it, and grind it into 80-120 mesh flour. spare;

[0033]Prepare 4.4kg of cucumber juice: 1) Select cucumbers with good growth, crisp and tender tissues, no rot and mildew, and no mechanical damage during the peak season of cucumbers; 2) Wash the cucumbers with clean water repeatedly to remove the cucumber surface water; 3), pre-cook the peeled cucumbers in 80-90 degrees water for 2-4 minutes to prevent aging of cucumbers; 4), cool the pre-cooked cucumbers, put them in a sterile room for dehydration and drying 5) Grind the dried cucumber repeatedly into powder and store in a sealed container; 6) Distill the cucumber powder with water, put the cucumber powder in a container, and add water at a ratio of 1:3 between cucumber powder and water , and stirred evenly, distilled for 8 hours at a...

Embodiment 3

[0038] The noodle components are: high-quality flour 105kg, cucumber juice 4.5kg, salt 0.18kg, alkali 0.18kg, winter lotus 0.4kg, red lotus 0.5kg, white lotus 0.6kg, gorgon powder 1kg, snake gallbladder 5 pieces, ox gallbladder 8 pieces. Distilled for 5 hours, and the distillation temperature was 30 degrees to obtain cucumber juice,

[0039] All the other are with embodiment 2.

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Abstract

The present invention aims at the shortcomings of the prior art that the noodles have a short storage period and the shape is easy to change during storage, and provides a method for making vegetable juice, nutritious cucumber noodles and a method for making the same. The vegetable juice is prepared according to the following method 1), washed, Wash the vegetables repeatedly with clean water to remove the water on the surface of the vegetables; 2) Pre-cook the vegetables in water at 80-90 degrees for 2-4 minutes; 3) Cool the pre-cooked vegetables, dehydrate and dry them; 4) Grind / or grind the dried vegetables into powder; 5) Add water to the vegetable powder and then distill the vegetable powder to obtain vegetable juice; the ingredients of the nutritional cucumber noodles are: dry flour 100-110kg, cucumber Juice 4.4-5 kg, winter lotus powder 0.2-0.4kg, red lotus powder 0.5-0.9kg, white lotus powder 0.6-0.9kg, gorgon powder 1-3kg, juice of 8-12 snake gallbladders, 4-8 ox gallbladders juice, salt 0.15‑0.2kg, edible alkali 0.15‑0.2kg, the noodles do not contain food glue and preservatives, and are pure natural.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing vegetable juice, nutritional cucumber noodles and a method for preparing the same. Background technique [0002] Archaeological discoveries and historical data prove that noodles originated in China and have a history of more than 4,000 years of production and consumption. Noodles are a kind of health food that is easy to make, convenient to eat, rich in nutrition, can be staple food and fast food, and has been accepted and liked by people all over the world already. Noodles are a kind of dough kneaded from grain or bean flour with water, and then made into sheets by pressing or rolling, and then cut or pressed into strips, or made into strips or small pieces by rubbing, pulling, kneading, etc. shape. It can be boiled, fried, stewed, or fried as a staple food or fast food on the dinner table. [0003] Today, with the development of the economy and the improvement of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/10A23L19/00A23L33/105
CPCA23L7/109A23L19/09A23L33/105A23V2002/00A23V2200/30
Inventor 熊德明吴正波
Owner 湖南福升绿色食品有限公司南县分公司
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