Corn fine dried noodle and making process thereof

Abstract

The invention discloses a corn fine dried noodle, which is characterized in that the fine dried noodle includes the following ingredients by weight: 42% of corn, 10% of flour, 10% of egg, 23% of water, 5% of alkali, 1% of cinnamon, 1% of lily, 3% of radix puerariae, 1% of Chinese yam, 1% of mulberry, 2% of lotus leaf, and 1% of lotus seed. The making process comprises the steps of: A. dough kneading; B. curing; C. tabletting; D. strip cutting; E. drying; F. cutting; and G. weighing and packaging. Compared with the prior art, the corn fine dried noodle has the advantages of rich nutrition, smooth taste, no turbidity after long time boiling and unique flavor, is suitable for the elderly, the middle-aged, the young, children and other different age groups to select and eat, and is helpful to improve memory of the young, reduce blood lipid and blood pressure of the elderly, invigorate stomach and the like.

Description

technical field [0001] The invention relates to a food, in particular to a corn noodle and a production process thereof. Background technique [0002] Dried noodles are widely eaten in my country. No matter in the south or the north, traditional dried noodles have relatively low requirements on the selection of materials, nutritional value and taste. With the improvement of people's living standards, the requirements for dried noodles are relatively high, and even At present, there are many kinds of snacks made of cornmeal on the market, but most of them are lumpy foods, and corn noodles and corn noodles are relatively few. Contents of the invention [0003] In order to solve the above-mentioned deficiencies of the prior art, the present invention provides a corn fine noodle and a manufacturing process thereof. [0004] The above object of the present invention is achieved through the following technical solutions: a corn noodle, characterized in that: the ingredients of t...

AI Technical Summary

Problems solved by technology

[0002] Dried noodles are widely eaten in my country. Whether in the south or the north, traditional dried noodles have relatively low requirements on the selection of materials, nutritional value and taste. With the improvement of people's living standards, the requirements for dried noodles are also relatively high, and may even Pay attention to eating different dried noodles at different ages such as old, middle, young and young. At present, there are many kinds of small foods made of cornmeal on the market, but most of them are lump foods, and corn noodles and corn dried noodles are relatively few.