Method for mechanically producing multi-color vegetable nutritious noodles
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A vegetable and noodle technology, applied in the field of grain deep processing, can solve problems such as complicated production methods, unsuitable for mechanical mass production, types of noodles, single color of nutritional ingredients, etc.
Active Publication Date: 2014-07-23
吕景海
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Problems solved by technology
[0003] The purpose of the present invention is to provide a method for mechanized production of multi-color vegetable nutritious noodles aiming at the problems that the ty...
Method used
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Embodiment 1
[0015] Embodiment 1: the production method of mechanized production cucumber, carrot, rapeseed, purple cabbage, yam multi-color vegetable nutrition noodles.
[0016] 1) Select the cucumbers, carrots, yams, rapes, and purple cabbage after removing bad fruits and leaves, wash them, slice cucumbers, carrots, and yams, cut rapeseeds, and purple cabbage into sections for later use, and put the above vegetables into the freezer , Carry out low-temperature quick freezing at minus 18°C--20°C, and quickly freeze the water in the vegetables to separate the water in the vegetables. .
[0017] 2) Put the quick-frozen cucumbers, carrots, yams, rapeseed, and purple cabbage on the drying bed in an oven with a temperature of 35°C-40°C and a wind speed of 10-13 m / s to air-dry them to make anhydrous vegetables for later use .
[0018] 3) The anhydrous vegetables produced in step 2 are crushed separately, and sieved with a 200-mesh sieve to make cucumber, carrot, yam, rapeseed, and purple cabb...
Embodiment 2
[0023] Embodiment 2: the production method of mechanized production tomato, pumpkin, white radish, spinach, Chinese cabbage multi-color vegetable nutrition noodles.
[0024] 1) Select tomatoes, pumpkins, white radishes, spinach, and cabbage after removing bad fruits and leaves, wash them, slice tomatoes, pumpkins, and white radishes, cut spinach, and cabbage into sections for later use, and put the above vegetables into the freezer Inside, carry out quick freezing at a low temperature of minus 18°C-20°C, and quickly freeze the water in the vegetables to separate the water in the vegetables.
[0025] 2) Put the quick-frozen tomatoes, pumpkins, white radishes, spinach, and cabbage on the drying bed in an oven with a temperature of 35°C-40°C and a wind speed of 10-13 m / s to air-dry them to make anhydrous vegetables for later use .
[0026] 3) Crush the anhydrous vegetables produced in step 2 separately, and sieve them through a 200-mesh sieve to make tomato, pumpkin, white radis...
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Abstract
The invention relates to a method for mechanically producing multi-color vegetable nutritious noodles and belongs to the field of deep food processing. The method comprises the following steps: selecting and rejecting bad fruits and bad leaves of multiple vegetables, washing for later use, and performing low-temperature quick-freezing at the temperature of 18-20 DEG C below zero for separating the moisture in the vegetables; respectively putting the multiple quick-frozen vegetables in a drying oven at the temperature of 35-40 DEG C under the air speed of 10-13 meters per second, and airing for later use; respectively crushing waterless vegetables made in the second step, screening through a screen with the size of 200 meshes, and manufacturing vegetable powder; mixing the vegetable powder of different colors made in the third step according to a ratio of the vegetable powder being 1 to obtain multi-color total-nutrition vegetable powder; uniformly stirring and mixing the multi-color total-nutrition vegetable powder made in the fourth step and wheat core flour according to a ratio of the vegetable powder to wheat core flour being 1:5 to form multi-color total-nutrition vegetable dough; and curing and pressing the dough made in the fifth step into cakes, wherein other processes are performed according to a common noodle production standard. The noodles made by the previous steps present multiple colors and contain multiple nutrients.
Description
technical field [0001] The invention relates to a grain processed product and a processing method thereof, in particular to a method for mechanized production of multi-color vegetable nutritious noodles, which belongs to the field of grain deep processing. Background technique [0002] Noodles are a kind of popular food, the first choice of breakfast food for Chinese residents, and one of the staple foods in daily life. With the improvement of living conditions, the food consumed by people is more and more pursuing the taste of color, flavor and taste. Reasonable color matching of food can easily increase people's appetite. The types of noodles sold in the market, nutritional components, and single color, and the complex production methods are not suitable for mass production of machinery. ZL200910043226 discloses a production method of multi-colored vegetable noodles. The method is to prepare various vegetable juices from 2 to 5 kinds of vegetables respectively through the...
Claims
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Application Information
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