Pork noodles

A pork and noodle technology, which is applied in the field of pork noodles, can solve the problem of negligible nutritional value of noodles, and achieve the effects of not easy to break and soaking resistance, obvious emulsification, and enhanced elasticity in processing performance

Inactive Publication Date: 2015-04-08
重庆市大足区四海养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing noodles are made from a single flour, and the nutritional value of noodles is very little.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A pork noodle, comprising the following raw materials in parts by weight: 20 parts of pork, 100 parts of flour, 10 parts of eggs, 2 parts of pepper, 2 parts of gluten powder, 15 parts of salt, 5 parts of green onions, 2 parts of mushroom powder and ginger The last 5 servings.

Embodiment 2

[0018] A pork noodle, comprising the following raw materials in parts by weight: 30 parts of pork, 150 parts of flour, 20 parts of eggs, 6 parts of pepper, 5 parts of gluten powder, 20 parts of salt, 15 parts of green onions, 6 parts of mushroom powder and ginger The last 10 servings.

Embodiment 3

[0020] A pork noodle, comprising the following raw materials in parts by weight: 22 parts of pork, 120 parts of flour, 14 parts of eggs, 3 parts of pepper, 2 parts of gluten powder, 17 parts of salt, 8 parts of green onions, 3 parts of mushroom powder and ginger The last 5 servings.

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PUM

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Abstract

The invention relates to pork noodles, comprising the following raw materials in parts by weight: 20-30 parts of pork, 100-150 parts of flour, 10-20 parts of eggs, 2-6 parts of ground pepper, 2-5 parts of wheat gluten, 15-20 parts of salt, 5-15 parts of welsh onions, 2-6 parts of lentinus edodes powder and 5-10 parts of ginger powder. According to the invention, the nutritive value of the pork noodles is greatly improved, and due to the wheat gluten, the toughness of the corn noodles is better, which not only greatly lowers the break rate of the noodles, but also makes the corn noodles be chewy and smooth and delicate in mouthfeel.

Description

technical field [0001] The invention relates to pork noodles and belongs to the field of food processing. Background technique [0002] Noodles are a kind of food that people often eat, and some people take noodles as staple food for three meals a day. However, most of the existing noodles are made from a single flour, and the nutritional value of the noodles is minimal. [0003] According to traditional Chinese medicine, pork tastes sweet and salty, flat in nature, and enters the spleen, stomach, and kidney channels; it has the effects of nourishing kidney and blood, nourishing yin and moistening dryness; Dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moistening skin, promoting bowel movements and quenching thirst. Contents of the invention [0004] The technical problem to be solved by the invention is to provide pork noodles with fresh and sweet taste. [0005] The technical solution of the present invention t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/29A23L33/00
CPCA23V2002/00
Inventor 李世海
Owner 重庆市大足区四海养殖专业合作社
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