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Green, health-preserving and fresh noodle and preparation method thereof

A fresh noodle technology, applied in the field of noodles, can solve the problem of short shelf life of noodles, and achieve the effect of delicious color, unique flavor and extended shelf life

Inactive Publication Date: 2015-07-29
郴州市三合乔龙生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If a kind of undried fresh noodles can be prepared, the beneficial ingredients of the substances in the noodles can be retained to the greatest extent, and the production cost can be reduced and the production efficiency can be improved. However, the shelf life of this noodle is not long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The green health-preserving fresh noodles of the present invention are made of the following raw materials in parts by weight: 155 parts of Cantonese cabbage heart, 1 part of mint leaf, 0.2 part of mugwort leaf powder, 2 parts of revolutionary grass leaf, 500 parts of flour, 15 parts of sweet potato starch, and 2 parts of table salt , 7 parts of edible alkali.

[0030] The method for preparing the above-mentioned green and healthy fresh noodles of the present invention comprises the following steps:

[0031] a. Take fresh mugwort leaves during the Dragon Boat Festival, wash them, dry them in the sun, and grind them into powder;

[0032] b. Wash the Cantonese cabbage heart, mint leaves and revolutionary grass leaves of said weight portion, squeeze the juice, and mix;

[0033] c. the sweet potato starch of described weight portion is stirred into sweet potato starch slurry with its 3 times of weight portion water;

[0034] d. Add the Folium Artemisiae Argyi powder, salt...

Embodiment 2

[0042] The ecological health-preserving fresh noodles of the present invention are made of the following raw materials in parts by weight: 150 parts of Cantonese cabbage heart, 1 part of mint leaf, 0.2 part of mugwort leaf powder, 2 parts of revolutionary grass leaf, 500 parts of flour, 15 parts of sweet potato starch, and 1.5 parts of table salt , 6 parts of edible alkali.

[0043] The preparation method is the same as above.

Embodiment 3

[0045] The ecological health-preserving fresh noodles of the present invention are made of the following raw materials in parts by weight: 160 parts of Guangdong cabbage heart, 3 parts of mint leaves, 0.3 parts of mugwort leaf powder, 3 parts of revolutionary grass leaves, 500 parts of flour, 20 parts of sweet potato starch, and 2 parts of table salt , 8 parts of edible alkali.

[0046] The preparation method is the same as above.

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PUM

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Abstract

The invention discloses a green, health-preserving and fresh noodle which is prepared from the following raw materials in parts by weight: 150-160 parts of Guangdong flowering cabbage, 1-3 parts of mint leaf, 0.2-0.3 parts of folium artemisiae argyi powder, 2-3 parts of alligator weed leaf, 500 parts of flour, 10-20 parts of sweet potato starch, 1.5-2 parts of table salt and 6-8 parts of dietary alkali. The invention further discloses a preparation method of the noodle. The method comprises the following steps that a, raw and fresh folium artemisiae argyi is taken in the Dragon Boat Festival, cleaned, dried and powdered; b, the Guangdong flowering cabbage, the mint leaf and the alligator weed leaf are cleaned, juiced and mixed; c, the sweet potato starch is stirred and uniformly blended into sweet potato starch slurry by water with three times the weight of the sweet potato starch; d, the folium artemisiae argyi powder, the table salt and the dietary alkali are added, uniformly mixed and filtered; e, the flour and the uniformly blended sweet potato starch slurry are added, uniformly stirred, pressed into dough, and manually kneaded for 30min; and f, the dough treated by the step is calendered and slit by a noodle press.

Description

technical field [0001] The present invention relates to a kind of noodle, especially relates to a kind of green health preservation fresh noodle, also relates to a kind of preparation method of this noodle. Background technique [0002] Noodles are one of the traditional main foods in my country, and they are flour products formed by calendering with wheat flour as raw material. However, the raw materials, nutrition and taste of traditional noodles are single, and whitening agents and preservatives are often added to traditional noodles, which will affect health if eaten for a long time. With the increasing development of my country's economy and the improvement of people's living standards, some people have high blood fat and obesity, and long for a kind of green and healthy noodles. The published information has some noodles with added vegetables, but these noodles have a common problem, that is, the shelf life is not long, and the nutrition of the vegetables is damaged b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 王硕丰
Owner 郴州市三合乔龙生态农业有限公司