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Method for making sedum aizoon juice noddles

A production method and technology for nourishing cabbage, which are applied in the directions of food preparation, function of food ingredients, food science, etc., can solve problems such as unfavorable human body, and achieve the effects of not easy to muddy soup, simple production process, and enhancement of human immunity.

Inactive Publication Date: 2015-09-23
WENGAN JINYANG AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, also do not have the related report that nourishing cabbage juice is made into noodles
In addition, in the prior art, when making noodles, in order to enhance the gluten, elasticity and appearance of noodles, a large amount of gluten-strengthening agents (such as azodicarbonamide) are often added to noodles. Although the addition of these additives ensures the taste of noodles And the surface is bright and clean, but long-term consumption is not good for the human body

Method used

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  • Method for making sedum aizoon juice noddles
  • Method for making sedum aizoon juice noddles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of nourishing cabbage juice noodles, comprising the steps of:

[0036] 1. Choose fresh, crisp and tender cabbage that is free from diseases and insect pests and rotten leaves, clean it and set aside;

[0037] 2. Put the cleaned cabbage into the juicer, then add water 5 times the weight of the cabbage, make the cabbage into juice, then add edible salt to the cabbage juice, add the The weight ratio of edible salt to cabbage juice is 3:100, and finally sodium carbonate or potassium carbonate is added to the cabbage juice, and the weight ratio of the added sodium carbonate or potassium carbonate to cabbage juice is 0.3:100, mixed Even, get A;

[0038] 3. Weigh the flour, the weight of the flour is 12 times of the weight of the cabbage juice;

[0039] 4. Add A at a temperature of 20-30°C to the flour, stir for 25 minutes to form a dough; let the dough stand for 25 minutes to obtain a dough;

[0040] 5. The dough is continuously rolled and ...

Embodiment 2

[0042] A preparation method of nourishing cabbage juice noodles, comprising the steps of:

[0043] 1. Choose fresh, crisp and tender cabbage that is free from diseases and insect pests and rotten leaves, clean it and set aside;

[0044] 2. Put the cleaned cabbage into the juicer, then add water 5 times the weight of the cabbage, make the cabbage into juice, then add edible salt to the cabbage juice, add the The weight ratio of edible salt to cabbage juice is 1.5:110, and finally sodium carbonate or potassium carbonate is added to the cabbage juice, and the weight ratio of added sodium carbonate or potassium carbonate to cabbage juice is 0.5:110, mixed Even, get A;

[0045] 3. Weigh the flour, the weight of the flour is 15 times of the weight of the cabbage juice;

[0046] 4. Add A at a temperature of 20-30°C to the flour, stir for 30 minutes to form a dough; let the dough stand for 30 minutes to obtain a dough;

[0047] 5. The dough is continuously rolle...

Embodiment 3

[0049] A preparation method of nourishing cabbage juice noodles, comprising the steps of:

[0050] 1. Choose fresh, crisp and tender cabbage that is free from diseases and insect pests and rotten leaves, clean it and set aside;

[0051] 2. Put the cleaned cabbage into the juicer, then add water 5 times the weight of the cabbage, make the cabbage into juice, then add edible salt to the cabbage juice, add the The weight ratio of edible salt to cabbage juice is 5:107, and finally sodium carbonate or potassium carbonate is added to the cabbage juice, and the weight ratio of the added sodium carbonate or potassium carbonate to the cabbage juice is 0.5:103, mixed Even, get A;

[0052] 3. Weigh the flour, the weight of the flour is 10 times of the weight of the cabbage juice;

[0053] 4. Add A at a temperature of 20-30°C to the flour, stir for 20 minutes to form a dough; let the dough stand for 20 minutes to obtain a dough;

[0054] 5. The dough is continuously rolle...

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Abstract

The invention discloses a method for making sedum aizoon juice noddles. The method includes: beating sedum aizoon to be juice, and adding edible salt; adding sodium carbonate or potassium carbonate; mixing sedum aizoon juice with flour, stirring to be dough, tabletting, slicing, maturing and packaging. The noddles are made by using the sedum aizoon juice and the flour together, and are free of additive, good in taste, slightly fragrant, rich in nutrition, capable of improving human immunity after frequent intake, good in healthcare effect and simple in making process.

Description

technical field [0001] The invention relates to a method for making noodles, in particular to a method for making noodles with cabbage juice. Background technique [0002] Yangxincai, according to the Chinese name Feicai in "Botany", the Latin name is Sedum. It is native to East Asia, distributed in Northeast China, North China, and East China. It grows in forest margins on hillsides, under forests in valleys, shrubs, and damp places on river banks. Fleshy roots, thick and clustered stems, clustered single leaves, fleshy leaves, yellow flowers. The young shoots, stems and leaves of Nourishing Heart and Calming Vegetables can be eaten fried, boiled, cold or made into soup. In addition to being fragrant, tender, crisp, and delicious, it also has health-preserving functions. It can calm the heart, calm the liver, nourish yin and activate blood, and has certain curative effects on heart palpitations, insomnia, irritability, high blood pressure, etc., so the folks also call it...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23V2002/00A23V2200/324
Inventor 华凯
Owner WENGAN JINYANG AGRI DEV CO LTD
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