Egg-flavored noodles and preparation method thereof

Abstract

The invention discloses egg-flavored noodles prepared from raw materials in parts by weight as follows: 900-1000 parts of flour, 0.7-0.8 parts of vitex leaves, 0.6-0.7 parts of Chinese redbuds, 0.9-1 part of white peony roots, 0.5-0.6 parts of ramie roots, 0.6-0.7 parts of pineapple peels, 20-22 parts of black sesames, 50-55 parts of fish bones, 30-34 parts of egg white, 10-15 parts of peanut oil, 0.5-0.6 parts of glucose oxidase, 60-65 parts of soybean protein, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The prepared noodles are good in quality, good in taste, bright in color and rich in nutrition, have the egg aroma after being cooked and increase the appetite; besides, multiple Chinese herbal medicines are added during processing, so that the noodles have effects of clearing heat, cooling blood, removing wind and toxicity, nourishing blood and livers, relieving pain, astringing yin and restraining sweat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to egg-flavored noodles and a preparation method thereof. Background technique [0002] Noodles are a traditional staple food in my country. They are easy to use and economical. They play an important role in people's daily life. At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it is difficult to produce h...

AI Technical Summary

Problems solved by technology

At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it is difficult to produce higher quality. Noodle products, the noodles made generally have problems such as unstable quality, uncookable, easy to paste soup, sticky taste and poor chewiness, so there is a great need for suitable improvers to improve the quality of noodles

At present, the improvers used in our country are mainly various artificially synthesized non-natural food additives. Although the quality of noodles has been improved, they also have adverse effects on people's health.