Polypeptide cold noodle and production process thereof

A peptide cold noodle and noodle technology, which is applied in the field of peptide cold noodles and its production technology, can solve the problems of gluten, smoothness, taste and taste that do not meet the requirements, cumbersome manufacturing process, and uncomfortable promotion, etc. Beneficial to absorption, wide source of raw materials and low cost

Inactive Publication Date: 2015-09-16
ANHUI FOZILING FLOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing cold noodles are made by extruding and heating flour through a cold noodle processing machine to make the noodles form gluten and smoothness. According to the requirements, the freshly extruded cold noodles are delicious and delicious, but the production process is cumbersome, and the noodles must be cooked directly after being extruded, otherwise they will stick together
Therefore, it is extremely unsuitable for the promotion of this flavor food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A polypeptide cold noodle, which is made of the following components in parts by weight: 100 parts of flour, 2 parts of corn peptide, 1.5 parts of flavor salt, 5 parts of flavor powder, 2 parts of donkey white blood dry powder, 1.5 parts of eel bone powder, snakehead 0.5 portion of dry fish intestine powder, appropriate amount of broth.

[0037] The above flavor salt is made from the following components in parts by weight: 50 parts of sodium chloride, 10 parts of potassium chloride, 0.2 parts of prickly pear juice, 5 parts of sweet peptide, 2 parts of zinc-rich additives, 0.05 parts of protease, Atractylodes macrocephala 1.5 parts of polysaccharide, 0.05 part of protein zinc, 0.5 part of white tea powder, 0.2 part of curcumin; the preparation method is as follows:

[0038] 1) The sodium chloride, potassium chloride, prickly pear juice, sweet peptide, zinc-rich additive, protease, atractylodes polysaccharide, protein zinc, white tea powder and curcumin are subjected to ...

Embodiment 2

[0057] A polypeptide cold noodle made from the following components in parts by weight: 150 parts of flour, 5 parts of corn peptide, 2 parts of flavor salt, 6 parts of flavor powder, 2.5 parts of donkey white blood dry powder, 2 parts of eel bone powder, snakehead 0.6 portion of dry fish intestine powder, appropriate amount of broth.

[0058] The above flavor salt is made from the following components in parts by weight: 50 parts of sodium chloride, 10 parts of potassium chloride, 0.2 parts of prickly pear juice, 5 parts of sweet peptide, 2 parts of zinc-rich additives, 0.05 parts of protease, Atractylodes macrocephala 1.5 parts of polysaccharide, 0.05 part of protein zinc, 0.5 part of white tea powder, 0.2 part of curcumin; the preparation method is as follows:

[0059] 1) The sodium chloride, potassium chloride, prickly pear juice, sweet peptide, zinc-rich additive, protease, atractylodes polysaccharide, protein zinc, white tea powder and curcumin are subjected to raw materi...

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PUM

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Abstract

The present invention discloses a polypeptide cold noodle which is characterized by being prepared by the following components in parts by weight: 90-150 parts of flour, 1-5 parts of corn peptide, 1-2 parts of flavored salt, 4-6 parts of flavored powder, 1.5-2.5 parts of dried donkey white blood powder, 1-2 parts of monopterus albus bone meal, 0.4-0.6 parts of dried serpent-head meat intestine powder, and an appropriate amount of soup-stock; and the polypeptide cold noodle is prepared by the following steps: the flour, corn peptide, flavored salt, flavored powder, dried donkey white blood powder, monopterus albus bone meal and dried serpent-head meat intestine powder are mixed with the appropriate amount of soup-stock, the dough is kneaded, cured, compounded, rolled strip cut, oven-dried and packaged. The polypeptide cold noodle is nutritious, does not contain harmful substances to human health and growth, has wide sources of raw materials, simple preparation process and low cost, and a variety of human body essential trace elements are added.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a polypeptide cold noodle and a production process thereof. Background technique [0002] Cold noodles are a kind of special food with Korean flavor. It is not only delicious, but also good for health. It has the functions of anti-cold, lowering blood fat, hangover and detoxification. It has the characteristics of chewiness, smoothness, deliciousness and so on. Existing cold noodles are made by extruding and heating flour through a cold noodle processing machine to make the noodles form gluten and smoothness. According to the requirements, the freshly extruded cold noodles are delicious and delicious, but the production process is cumbersome, and the noodles must be cooked directly after extrusion, otherwise they will stick together. Therefore, it is extremely unsuitable for the promotion of this flavor food. [0003] Corn peptide is a small molecular polypeptide substance obtain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L7/113
CPCA23V2002/00A23V2200/30
Inventor 田金举段浩然
Owner ANHUI FOZILING FLOUR IND
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