Noodle and preparation method thereof
A production process and noodle technology, which is applied in the field of noodles and its production process, can solve the problems of noodle raw materials, nutrition, single taste, and influence on health, and achieve the effect of bright color
Inactive Publication Date: 2014-09-03
骆崇敬
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0003] Traditional noodles have single raw materials, nutrition, and taste, and traditional noodles are often added with whitening agents and preservatives. Long-term consumption will affect your health
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0022] Embodiment 1, the noodles contain the following materials and parts by weight: 22 parts of flour, 1.5 parts of swan eggs, and 0.3 parts of salt.
Embodiment 2
[0023] Embodiment 2, the noodles contain the following materials and parts by weight: 20 parts of flour, 2 parts of swan eggs, and 0.8 parts of salt.
Embodiment 3
[0024] Embodiment 3, the noodles contain the following materials and parts by weight: 35 parts of flour, 3 parts of swan eggs, and 0.5 part of salt.
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Abstract
The invention discloses a noodle and a preparation method thereof. The noodle comprises the following materials, by weight: 20-30 parts of flour, 1-3.5 parts of swan eggs, and 0.3-1 part of salt. The preparation method comprises the following steps: dough making, ripening, calendaring, strip cutting, noodle steaming, cooling, noodle dipping and finished noodle obtaining. The noodle contains the swan eggs, is easy for digestion and absorption, is nutritious and healthy, is good in color, smell, shape and cooking quality. The noodle is suitable for different groups.
Description
technical field [0001] The invention relates to the technical field of noodles, in particular to noodles and a production process thereof. Background technique [0002] Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. [0003] Traditional noodles have single raw materials, nutrition, and taste, and traditional noodles are often added with whitening agents and preservatives. Long-term consumption will affect your health. Therefore, it is necessary to continuously develop noodles with various tastes and nutrition to meet the various needs of consumers. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a noodle and its production process. The noodle contains swan egg and is nutritious and healthy. [0005] In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:...
Claims
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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23L7/109A23L33/10
Inventor 骆崇敬
Owner 骆崇敬
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