Corn fine dried noodle and making process thereof

A production process and noodle technology, which is applied in food preparation, climate change adaptation, and the function of food ingredients, etc., can solve the problem of less corn noodles, and achieve the effects of reducing blood fat, smooth taste, and unique flavor

Inactive Publication Date: 2015-03-25
陈勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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...

Method used

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Embodiment Construction

[0018] Below in conjunction with embodiment the present invention is described in further detail.

[0019] A kind of corn vermicelli, it is characterized in that: the batching of described vermicelli, by weight percentage is: corn 42% flour 10% egg 10% water 23% alkali 5%; Cinnamon 1%; Lily 1%; Pueraria 3%; Chinese yam 1% %; mulberry 1%; lotus leaf 2%; lotus seed 1%.

[0020] A kind of corn vermicelli production technology, comprises the following steps:

[0021] A. Kneading dough: Add flour, water and other auxiliary materials according to the above weight percentage, and add appropriate amount of edible alkali, and stir evenly; when adding water, the water temperature is controlled at 30°C, and the kneading time is 15 minutes. Loose and small granules, which can be formed into a ball when held by hand, and can be loosely restored to small granules by gentle rubbing;

[0022] B. Ripening: Use a disc-type ripening machine to ripen, store and divide the dough for 10 to 15 min...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/00
CPCA23L7/109A23L33/10A23V2002/00A23V2200/30A23V2200/326A23V2200/3262A23V2200/32Y02A40/90
Inventor 陈勇
Owner 陈勇
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