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A kind of bracken wet noodles and preparation method thereof

A technology for wet noodles and bracken, which is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc. Nutrient-rich, smooth-tasting effect

Active Publication Date: 2016-04-06
佘延英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various types of noodles sold in the market, but most of them are made of traditional flour, which has defects such as relatively simple nutrition and taste, not pure enough taste, not smooth enough, and easy to break when mixed with soup. The process produces a lot of heat, and it is easy to get angry after eating, which is not conducive to digestion and cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of bracken wet noodles, its formula is:

[0019] 12 parts of bracken powder, 25 parts of starch, 70 parts of buckwheat, 85 parts of flour, 8 parts of duck eggs, 2 parts of edible salt, 0.8 parts of monosodium glutamate.

[0020] The preparation method of present embodiment bracken wet noodles, its steps are:

[0021] 1) Production of bracken powder: put the bracken in a container, pour warm water at 55°C to immerse the bracken, put it in a microwave oven for 12 minutes, then remove the bracken and put it into boiling water to continue the debittering treatment for 15 minutes. minutes, rinse with clean water, take out and dry, grind into powder, pass through a 110 mesh sieve, and set aside;

[0022] 2) Preparation of saline solution: dissolve edible salt and monosodium glutamate with appropriate amount of water for later use;

[0023] 3) Dough making: After mixing bracken powder, starch, buckwheat flour and flour evenly, add duck eggs, salt solution and appropri...

Embodiment 2

[0026] A kind of bracken wet noodles, its formula is:

[0027] 16 parts of bracken powder, 26 parts of starch, 40 parts of buckwheat flour, 120 parts of flour, 8 parts of duck eggs, 1 part of edible salt, and 1 part of monosodium glutamate.

[0028] The preparation method of present embodiment bracken wet noodles, its steps are:

[0029] 1) Production of bracken powder: put the bracken in a container, pour warm water at 60°C to immerse the bracken, put it in a microwave oven for debittering treatment for 8 minutes, then remove the bracken and put it into boiling water to continue the debittering treatment for 18 minutes. minutes, rinse with clean water, take out and dry, grind into powder, pass through a 120-mesh sieve, and set aside;

[0030] 2) Preparation of saline solution: dissolve edible salt and monosodium glutamate with appropriate amount of water for later use;

[0031] 3) Dough making: After mixing bracken powder, starch, buckwheat flour and flour evenly, add duck ...

Embodiment 3

[0034] A kind of bracken wet noodles, its formula is:

[0035] 12 parts of bracken powder, 20 parts of starch, 100 parts of buckwheat flour, 90 parts of flour, 6 parts of duck eggs, 3 parts of edible salt, and 0.8 parts of monosodium glutamate.

[0036] The preparation method of present embodiment bracken wet noodles, its steps are:

[0037] 1) Preparation of bracken powder: put the bracken in a container, pour warm water at 50°C to immerse the bracken, put it in a microwave oven for debittering treatment for 16 minutes, then remove the bracken and put it into boiling water to continue debittering treatment for 10 minutes. minutes, rinse with clean water, take out and dry, grind into powder, pass through a 100-mesh sieve, and set aside;

[0038] 2) Preparation of saline solution: dissolve edible salt and monosodium glutamate with appropriate amount of water for later use;

[0039] 3) Dough making: After mixing bracken powder, starch, buckwheat flour and flour evenly, add duc...

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PUM

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Abstract

The invention discloses fiddlehead wet noodles and a preparation method thereof. The fiddlehead wet noodles comprise: 8-16 parts of fiddleheads, 20-30 parts of starch, 40-100 parts of buckwheat powder, 50-120 parts of flour, 6-10 parts of duck eggs, 1-3 parts of edible salt and 0.6-1 part of monosodium glutamate. The preparation method is as follows: preparing a finished product by the steps such as preparing powder, preparing saline-water liquor, kneading dough, tabletting, cutting and forming, hanging and drying until the moisture content of the fiddlehead wet noodles is 25%-35%, vacuum-packaging, sterilizing, and the like. The fiddlehead wet noodles prepared by the method disclosed by the invention are smooth and elastic in mouthfeel, moderate in softness, sufficient in tenacity, convenient to eat, rich in nutrition, easy to digest and absorb after being eaten, and have healthcare effects of clearing away heat and toxic materials, reducing phlegm, purging and invigorating stomach, treating diarrhea and inducing dieresis, relaxing tendon and activation collaterals, and the like.

Description

technical field [0001] The invention relates to a production process of fruit and vegetable wet noodles, in particular to a bracken wet noodle and a production method thereof. Background technique [0002] Bracken, also known as fist vegetable, cat's claw, and dragon head vegetable, belongs to Pteridaceae. It likes to be born in sunny plots in shallow mountainous areas, and is mostly distributed in sparse coniferous and broad-leaved mixed forests. Its edible part is the unexpanded young leaf buds. Bracken is sweet and cold, rich in various vitamins, proteins, sugars, organic acids, cellulose, amino acids, calcium, iron, phosphorus and other trace elements needed by the human body. Antidiarrheal, diuretic, relaxing tendons and other effects. Regular consumption can lower blood pressure, relieve dizziness and insomnia, and the dietary fiber contained in it can promote gastrointestinal peristalsis, have the functions of lowering qi and laxative, clearing intestines and detox...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23L7/111A23L33/10A23V2002/00A23V2200/14A23V2200/30A23V2200/32
Inventor 佘延英
Owner 佘延英