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Garlic noodle

A technology of garlic and noodles, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of less noodles and single nutrition of noodles, and achieve the taste of gluten, rich nutrition and high medicinal value. Effect

Inactive Publication Date: 2015-05-27
黄汉森
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, combined with the edible value of garlic, there are few noodles prepared by adding garlic in the market, and the current noodles are single in nutrition, which cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of garlic noodles, made from the following raw materials according to the weight ratio: 50 parts of garlic juice, 3 parts of ginger juice, 3 parts of onion juice, 65 parts of wheat flour, 10 parts of millet flour, 8 parts of black bean flour, and 8 parts of tapioca starch , 7 parts of corn flour, 1.5 parts of citric acid, 0.3 part of edible salt, and 0.8 part of edible alkali.

[0023] Wherein, the preparation method of described garlic juice comprises the following steps:

[0024] 1) Pretreatment: Weigh thin-skinned, fat flaps, and ungerminated dry garlic, sort the garlic, remove the clothes, remove the stems, wash with water, put into boiling water and blanch for 5 minutes;

[0025] 2) Deodorization: mash the blanched garlic into paste garlic juice according to the material-water ratio of 1:1, put it into a stainless steel container, and then add 27% ethanol solution according to the material-water ratio of 1:2, or add 10% vegetable oil, soaked at 30°C for 48h...

Embodiment 2

[0032] A garlic noodle, made of the following raw materials in proportion by weight: 40 parts of garlic juice, 3 parts of ginger juice, 2 parts of onion juice, 60 parts of wheat flour, 8 parts of millet flour, 5 parts of black bean flour, and 5 parts of tapioca starch , 5 parts of corn flour, 1.5 parts of citric acid, 0.3-0.8 parts of edible salt, and 0.8 part of edible alkali.

[0033] Wherein, the preparation method of described garlic juice comprises the following steps:

[0034] 1) Pretreatment: Weigh thin-skinned, fat flaps, and ungerminated dry garlic, sort the garlic, remove the clothes, remove the stems, wash with water, put into boiling water and blanch for 5 minutes;

[0035] 2) Deodorization: mash the blanched garlic into paste garlic juice according to the material-water ratio of 1:1, put it into a stainless steel container, and then add 27% ethanol solution according to the material-water ratio of 1:2, or add 5% % vegetable oil, soaked at 25°C for 48h;

[0036] ...

Embodiment 3

[0042] A garlic noodle, made of the following raw materials according to the weight ratio: 80 parts of garlic juice, 2 parts of ginger juice, 1 part of onion juice, 80 parts of wheat flour, 15 parts of millet flour, 15 parts of black bean flour, and 15 parts of tapioca starch , 15 parts of corn flour, 3.0 parts of citric acid, 1.0 part of edible salt, and 1.2 parts of edible alkali.

[0043] Wherein, the preparation method of described garlic juice comprises the following steps:

[0044] 1) Pretreatment: Weigh thin-skinned, fat flaps, and ungerminated dry garlic, sort the garlic, remove the clothes, remove the stems, wash with water, put into boiling water and blanch for 5 minutes;

[0045] 2) Deodorization: mash the blanched garlic into paste garlic juice according to the material-water ratio of 1:1, put it into a stainless steel container, and then add 27% ethanol solution according to the material-water ratio of 1:2, or add 10% vegetable oil, soaked at 30°C for 48h;

[00...

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PUM

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Abstract

The invention discloses a garlic noodle, and belongs to the technical field of food processing. The garlic noodle is prepared from the following raw materials in parts by weight: 25-80 parts of garlic juice, 2-5 parts of ginger juice, 1-5 parts of onion juice, 50-80 parts of wheat meal, 5-15 parts of millet flour, 1-15 parts of black soybean meal, 1-15 parts of cassava starch, 1-15 parts of corn flour, 1.2-3.0 parts of citric acid, 0.1-1.0 part of edible salt and 0.6-1.2 parts of dietary alkali. The garlic noodle disclosed by the invention has the efficacies of resisting and preventing diarrhea, checking diarrhea, helping digestion, lowering blood pressure, enhancing the immunity, regulating the flow of vital energy and reliving a cough; the noodle prepared from a plurality of coarse grain flour, such as wheat meal, millet flour and black soybean meal is abundant in nutrient and good in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to garlic noodles. Background technique [0002] Noodles, a type of flour made from cereals or legumes with water added to the dough, which is then either pressed or rolled into sheets and then cut or pressed, or by rubbing, pulling, pinching, etc., into strips (either narrow or wide, or flat or round) or small flakes, and finally boiled, fried, braised, and fried as a food. The main nutritional components of noodles are protein, fat, carbohydrates, etc.; noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption. [0003] 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10
CPCA23V2002/00A23V2250/21A23V2200/32A23V2200/326A23V2200/324A23V2200/314
Inventor 黄汉森
Owner 黄汉森
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