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
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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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