A kind of garlic noodle and preparation method thereof

A technology of garlic pulp and garlic, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of no eating method, etc., and achieve the effect of improving the edible range, good taste, and inhibiting the growth of cancer cells

Active Publication Date: 2016-08-17
山东一顺蒜道食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large number of studies have shown that allicin, the main component of garlic, has strong bactericidal and antibacterial effects. It is an excellent natural and powerful antibacterial agent. The method is generally used as a condiment when eating raw or cooking, there is no other better way to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The garlic paste noodle is made from the following raw materials: 100 kg of wheat flour, 8 kg of garlic paste and 0.8 kg of edible salt.

[0023] The preparation method of this garlic paste adopts the following steps:

[0024] ① Peel the screened fresh garlic, remove the stalks, select, wash, and dry to obtain garlic garlic granules;

[0025] ②Put the garlic and garlic granules obtained in step ① into a beater and crush them to obtain garlic granules with a particle size of 60-100 meshes. Cool the crushed garlic granules, and then stand at room temperature for 1-2 hours for enzymolysis to fully Oxidation, promptly make this garlic pulp.

[0026] The preparation method of this garlic paste noodle adopts the following steps:

[0027] (1) take by weighing 100 kilograms of wheat flour, 8 kilograms of garlic paste and 0.8 kilogram of edible salt, for subsequent use;

[0028] (2) Take by weighing 19 kilograms of water, add edible salt in the water, fully dissolve and make ...

Embodiment 2

[0036] The garlic paste noodle is made from the following raw materials: 100 kg of wheat flour, 1 kg of garlic paste and 1.5 kg of edible salt.

[0037] The preparation method of this garlic paste adopts the following steps:

[0038] ① Peel the screened fresh garlic, remove the stalks, select, wash, and dry to obtain garlic garlic granules;

[0039] ②Take 5 kg of garlic and garlic granules obtained in step ① and put them into a beater to crush them to obtain garlic granules with a particle size of 60-100 mesh. Cool the crushed garlic granules, and then stand at room temperature for 1-2 hours for enzymatic hydrolysis. To fully oxidize, the garlic pulp is obtained.

[0040] The preparation method of this garlic paste noodle adopts the following steps:

[0041] (1) Take by weighing 100 kilograms of wheat flour, 1 kilogram of garlic paste and 1.5 kilograms of edible salt, for subsequent use;

[0042] (2) Take by weighing 25 kilograms of water, add edible salt in the water, full...

Embodiment 3

[0050] The garlic paste noodles are made from the following raw materials: 100 kilograms of wheat flour and 15 kilograms of garlic paste.

[0051] The preparation method of this garlic paste adopts the following steps:

[0052] ① Peel the screened fresh garlic, remove the stalks, select, wash, and dry to obtain garlic garlic granules;

[0053] ②Take 5 kg of garlic and garlic granules obtained in step ① and put them into a beater to crush them to obtain garlic granules with a particle size of 60-100 mesh. Cool the crushed garlic granules, and then stand at room temperature for 1-2 hours for enzymatic hydrolysis. To fully oxidize, the garlic pulp is obtained.

[0054] The preparation method of this garlic paste noodle adopts the following steps:

[0055] (1) take by weighing 100 kilograms of wheat flour, 15 kilograms of garlic paste and 10 kilograms of water, for subsequent use;

[0056] (2) Wheat flour is sent into the dough mixer;

[0057] (3) Put the garlic paste into the...

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PUM

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Abstract

The invention relates to the field of food processing and particularly discloses garlic pulp paste and a preparing method thereof. The garlic pulp paste is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1-15 parts of garlic pulp and 0-1.5 parts of edible salt. The garlic pulp paste and the preparing method thereof have the beneficial effects that the taste is great, the making is simple, and the eating is convenient; the fullness rate of garlic nutrients in the paste is improved through enzymolysis, and the stability of the garlic pulp is enhanced, so that the product quality is effectively improved, the cost is lowered, and the product additional value is improved; the wheat flour is mixed and kneaded through the full utilization of water in the garlic pulp, and only a proper quantity of water is added, so that the nutrients and the taste of the garlic pulp paste can be fully ensured; after the garlic pulp paste is eaten, cold and various bacterial infections can be prevented, ageing is resisted, and the immunity and the metabolism capability of the body are further enhanced; the eating range of garlic is greatly improved, traditional single eating method is changed, and health is brought to more people.

Description

(1) Technical field [0001] The invention relates to the field of food processing, in particular to a garlic noodle and a preparation method thereof. (2) Background technology [0002] Noodles are a common food in people's daily life. They are easy to eat and have always been loved by people. Traditional noodles are mostly made of flour-based raw materials and have a single nutrition. With the continuous improvement of people's living standards, traditional The nutrition of noodles is far from being able to meet people's multi-level needs, and people have higher expectations for noodles that add nutrition prepared from pure natural plants and have health care effects. Garlic belongs to the Liliaceae family and is an annual plant of the Allium genus. Garlic has been used as a natural fungicide since ancient times, and is known as a natural antibiotic. Its main functions are sterilization, anti-inflammatory, anti-cancer, and anti-oxidation. For thousands of years, China, Egypt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23L7/109A23L19/09A23L33/105A23V2002/00A23V2200/30A23V2200/324A23V2250/21
Inventor 李国庆李建顺李国义李国防李国旗
Owner 山东一顺蒜道食品有限公司
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