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Kung fu noodles

A technique of kung fu noodles and kung fu, applied in the direction of food science, etc., to achieve the effect of light and thin texture

Pending Publication Date: 2016-10-12
蒋其林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, fresh cut noodles on the market are machine-made, and their taste and texture are better than dried noodles, but many people still like to eat hand-rolled noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] The following examples are only used to illustrate the present invention, and the protection scope of the present invention is not limited to the following examples. Those of ordinary skill in the technical field can realize the object of the present invention according to the disclosure content of the present invention above.

[0026] raw material:

[0027] Flour: 1000 grams ("Red Peony" brand super fine flour produced by Guangzhou Nanfang Flour Factory);

[0028] Eggs: 100 grams (peeled net weight);

[0029] Salt: 15 grams;

[0030] Sugar: 50 grams; and

[0031] Water: 440 grams.

[0032] The specific production method is:

[0033] (1) Weigh each raw material, fully dissolve salt and sugar with water, add eggs and beat, pour the beaten mixture into flour, stir and knead / knead until the surface is smooth and non-sticky, cover with film (preservative film) or gauze wake up for ten minutes;

[0034] (2) Divide the whole piece of dough evenly into small doughs of 1...

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PUM

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Abstract

The invention provides Kung fu noodles with tough and chewy taste and unique workmanship. The noodles are prepared from 1000 g of flour, 100 g of eggs, 15 g of salt, 50 g of white sugar and 440 g of water. The manufacturing method of the front part of India flying cakes is connected and extended, and a manufacturing method for the complete and brand new noodle variety is created. The noodles are tougher and chewier compared with most noodles; compared with traditional noodles, the noodles are stretched for many times, are light and thin and have the higher ornamental value.

Description

technical field [0001] The invention relates to pasta and a preparation method thereof, in particular to noodles with a strong and refreshing taste and a specific preparation method thereof. Background technique [0002] For a long time, due to its advantages such as simple production, convenient eating, and rich nutrition, noodles have been present on most Chinese dining tables as an indispensable and typical staple food. In traditional noodle making, it is mainly made by adding water to flour and forming dough, then pressing or rolling into slices and then cutting into strips (or small slices). Fresh noodles include cut noodles, pulled noodles and pulled noodles. Among them, the main nutrients of cut noodles are protein, fat, carbohydrates, dietary fiber and so on. Generally, fresh cut noodles on the market are machine-made, and their taste and texture are better than dried noodles, but many people still like to eat hand-rolled noodles. This is mainly because hand-rolle...

Claims

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Application Information

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IPC IPC(8): A23L7/109
Inventor 蒋其林
Owner 蒋其林
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