Wild asparagus and smallage noodles and preparation method thereof

Abstract

The invention provides wild asparagus and smallage noodles and a preparation method thereof, and aims to overcome the shortcomings of short storage life, nutritional singleness, high deformation rate during storage and high adhesion rate and lack of smoothness of noodles in the prior art. The noodles comprise the following components by weight: 100 to 110 kilograms of flour, 1 to 3 kilograms of wild asparagus juice, 2.2 to 3 kilograms of smallage juice, 0.15 to 0.2 kilogram of table salt, 0.15 to 0.2 kilogram of alkali, 0.1 to 0.3 kilogram of winter lotus powder, 0.5 to 0.7 kilogram of red lotus powder, 0.8 to 1.1 kilograms of white lotus powder, 2 to 4 kilograms of Gordon euryale seed powder, 12 to 16 snake galls and 2 to 6 ox-galls. The preparation method comprises the following steps of uniformly mixing and stirring flour, winter lotus powder, red lotus powder, white lotus powder, Gordon euryale seed powder, table salt and alkali, adding wild asparagus juice, smallage juice, snake bile, ox-bile and a proper amount of water, and uniformly stirring the mixture to prepare rough noodle blanks; pressing the rough blanks into noodles, and drying the noodles. A preparation process is simple, the noodles have high nutritional value, are difficultly adhered when being cooked, and tastes soft, tender and smooth, and long storage life is ensured on the premise of not adding a preservative.

Description

technical field [0001] The invention relates to the technical field of noodle processing, in particular to wild asparagus and wild celery noodles and a preparation method thereof. [0002] Background technique [0003] With the rapid development of the commodity economy and the renovation and changes of people's dietary structure, green food, pollution-free vegetables, famous, special and high-quality new varieties, and even organic food continue to increase their share in the consumer market, with great room for development. The same is true for noodle production and processing. Traditional noodle processing methods use wheat as a raw material. After grinding, add appropriate amount of water and additives to extrude. The additives are generally added with alkaline substances to increase the flexibility and beauty of the product. , and then pressed or rolled into slices, or made into strips or flakes by means of rubbing, pulling, pinching, etc., air-dried to obtain the fini...

AI Technical Summary

Problems solved by technology

The same is true for noodle production and processing. Traditional noodle processing methods use wheat as a raw material. After grinding, add appropriate amount of water and additives to extrude. The additives are generally added with alkaline substances to increase the flexibility and beauty of the product. , and then pressed or rolled into slices, or made into strips or flakes by means of rubbing, pulling, pinching, etc., air-dried to obtain the finished product, and then boiled, fried, stewed, fried to make food; but the above methods The taste of noodles is average. With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. The requirements for food are not only delicious, but also natural, safe, nutritious and healthy; noodle production enterprises It is also constantly seizing the opportunity, developing timely, selecting characteristic noodle varieties with development prospects, and quickly starting to seize the market, so as to obtain good social and economic benefits. The production and innovation of noodles have always been the subject of continuous research by noodle manufacturers.