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Mung bean instant noodle and preparation method thereof

A technology for instant noodles and mung bean, which is applied in the fields of food drying, food science, food ingredients, etc., can solve the problems that the quality, nutrition and taste are not enough for modern people, the nutrition is not comprehensive, and it is easy to dry and get angry. The effect of promoting growth and development and human metabolism, strengthening the stomach and reducing food color

Inactive Publication Date: 2016-08-31
杨江东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main ingredients of traditional instant noodles are wheat flour and palm oil, which can supplement the ingredients necessary for human nutrition, but the nutrition is not comprehensive. The taste is far from meeting the needs of modern people; and most instant noodles are fried to dry the noodles, the fat content is high, and it is easy to dry and get angry. "Children's Health General Micro-Fang Xue Yi Lun" says: "For children with hemorrhage, heat is multiplied by blood qi." Heat toxin is an important factor causing the disease. Blood stasis runs through the whole process of the disease and is also the cause of recurrent attacks of the disease.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0045] A kind of mung bean instant noodles, comprising the following raw materials in parts by weight:

[0046] 8 parts of soybeans; 16 parts of mung beans; 24 parts of rice; 4 parts of peanuts; 4 parts of almonds; 12 parts of coriander; 4 parts of sweet potato flour; 8 parts of kidney beans; 20 parts of water.

[0047] A method for preparing the above-mentioned mung bean instant noodles, comprising the following steps:

[0048] (1) Raw material pretreatment: Weigh each raw material according to the above parts by weight, crush soybeans, mung beans, and kidney beans into 3mm granules for later use, fry peanuts and almonds at 95°C for 3 minutes, and then break them into 3mm granules For later use, chop the coriander for later use;

[0049] (2) Soak the rice in the above weight portion and the pretreated soybeans, mung beans, and kidney beans in clear water for 5 hours at the same time, and drain to obtain the mixed material;

[0050] (3) adding the sweet potato powder of the ...

Embodiment 2

[0055] A kind of mung bean instant noodles, comprising the following raw materials in parts by weight:

[0056] 10 parts of soybeans; 20 parts of mung beans; 30 parts of rice; 5 parts of peanuts; 5 parts of almonds; 15 parts of coriander; 5 parts of sweet potato flour; 10 parts of kidney beans;

[0057] A method for preparing the above-mentioned mung bean instant noodles, comprising the following steps:

[0058] (1) Raw material pretreatment: Weigh each raw material according to the above parts by weight, crush soybeans, mung beans, and kidney beans into 4mm granules for later use, fry peanuts and almonds at 98°C for 4 minutes, and then break them into 4mm granules For later use, chop the coriander for later use;

[0059] (2) The rice in the above weight portion and the pretreated soybeans, mung beans, and kidney beans in step (1) are simultaneously placed in clear water and soaked for 6 hours, and the mixed material is obtained after draining;

[0060] (3) adding the sweet ...

Embodiment 3

[0065] A kind of mung bean instant noodles, comprising the following raw materials in parts by weight:

[0066] 12 parts of soybeans; 24 parts of mung beans; 36 parts of rice; 6 parts of peanuts; 6 parts of almonds; 18 parts of coriander; 6 parts of sweet potato flour; 12 parts of kidney beans; 30 parts of water.

[0067] A method for preparing the above-mentioned mung bean instant noodles, comprising the following steps:

[0068] (1) Raw material pretreatment: Weigh each raw material according to the above parts by weight, crush soybeans, mung beans, and kidney beans into 5mm granules for later use, fry peanuts and almonds at 100°C for 5 minutes, and then break them into 5mm granules For later use, chop the coriander for later use;

[0069] (2) The rice in the above weight portion and the pretreated soybeans, mung beans, and kidney beans in step (1) are simultaneously placed in clear water and soaked for 8 hours, and the mixed material is obtained after draining;

[0070] (...

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PUM

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Abstract

The invention relates to mung bean instant noodle. The mung bean instant noodle comprises, by weight, 8-12 parts of soybean, 16-24 parts of mung bean, 24-36 parts of rice, 4-6 parts of peanut, 4-6 parts of apricot kernel, 12-18 parts of caraway, 4-6 parts of sweet potato powder, 8-12 parts of kidney bean and 20-30 parts of water. The preparation method comprises the following steps: crushing or cutting up the raw materials for later use; immersing rice, soybean, mung bean, kidney bean and caraway in clear water to obtain mixed materials; adding sweet potato powder, peanut, apricot kernel and the mixed materials into water and grinding to a pulpous state so as to obtain mixed pulp; layering and baking the mixed pulp to obtain matured dough layers; stacking the matured dough layers, sealing and storing until the matured dough layers are softened, and cutting into strips to obtain the mung bean instant noodle.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to mung bean instant noodles brewed and eaten with hot water and a preparation method thereof. Background technique [0002] Instant noodles are also known as instant noodles, fast food noodles, instant noodles, cup noodles, instant noodles, and instant noodles. In Hong Kong, they are called doll noodles. It is a square or round shape), brewed with boiling water before eating, dissolving the seasoning, and heating and brewing the noodles. It is a ready-to-eat instant food that can be eaten within a specified time (generally within 3 minutes), so it is very popular. [0003] The main ingredients of traditional instant noodles are wheat flour and palm oil, which can supplement the ingredients necessary for human nutrition, but the nutrition is not comprehensive. The taste is far from meeting the needs of modern people; and most instant noodles are fried to dry the noodles, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L11/00A23L19/00A23L19/10A23L25/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2300/10
Inventor 杨江东
Owner 杨江东
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