Vegetable noodles

A technology of noodles and vegetables, applied in the direction of food science, can solve the problems of single and single taste, and achieve the effect of rich nutrition and fragrant taste

Inactive Publication Date: 2016-05-04
张美丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are a kind of food that people often eat. Some people take noodles as staple food for three meals a day. At present, commercially available noodles often use single flour as raw material and have a single taste, which cannot satisfy people's nutritional needs. Disadvantages, the present invention selects a variety of vegetables as raw materials, and develops a kind of vegetable noodles. The present invention not only has the characteristics of cotton but not soft, strong flexibility, smooth and refreshing, non-sticky teeth, non-paste soup, non-breakable, durable and boilable, etc. It is rich in nutrition and balanced, and also has the effects of preventing various diseases, delaying aging, and beautifying the skin; it is widely suitable for eating by various groups of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 80-120 parts of high-gluten wheat flour, 6-8 parts of salt, 15-25 parts of egg yolk, 10-12 parts of mustard greens, 8-10 parts of yam, 5-15 parts of carrot juice, 5-15 parts of bitter herbs, 10- 20 parts, 6-8 parts of hawthorn, 30-40 parts of water.

Embodiment 2

[0016] 80 parts of high-gluten wheat flour, 6 parts of salt, 15 parts of egg yolk, 10 parts of mustard greens, 8 parts of yam, 5 parts of carrot juice, 5 parts of bitter herbs, 10 parts of pumpkin, 6 parts of hawthorn, 30 parts of water.

Embodiment 3

[0018] 100 parts of high-gluten wheat flour, 7 parts of salt, 20 parts of egg yolk, 11 parts of mustard greens, 9 parts of yam, 10 parts of carrot juice, 10 parts of bitter herbs, 15 parts of pumpkin, 7 parts of hawthorn, 35 parts of water.

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PUM

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Abstract

The invention discloses vegetable noodles. The vegetable noodles are prepared from the following raw materials in parts by weight: 80-120 parts of high gluten wheat flour, 6-8 parts of table salt, 15-25 parts of yolk, 10-12 parts of leaf mustards, 8-10 parts of Chinese yam, 5-15 parts of carrot juice, 5-15 parts of ixeris chinensis, 10-20 parts of pumpkins, 6-8 parts of haws and 30-40 parts of water. The vegetable noodles disclosed by the invention are delicately fragrant in taste and rich in nutrition.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetable noodle. Background technique [0002] Noodles are a kind of food that people often eat. Some people take noodles as staple food for three meals a day. At present, commercially available noodles often use single flour as raw material and have a single taste, which cannot satisfy people's nutritional needs. Disadvantages, the present invention selects a variety of vegetables as raw materials, and develops a kind of vegetable noodles. The present invention not only has the characteristics of cotton but not soft, strong flexibility, smooth and refreshing, non-sticky teeth, non-paste soup, non-breakable, durable and boilable, etc. It has the characteristics of rich and balanced nutrition, and also has the effects of preventing various diseases, delaying aging, and beautifying the skin; it is widely suitable for consumption by various groups of people. Contents of the invention [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/00
CPCA23V2002/00
Inventor 张美丽
Owner 张美丽
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