Stone-ground noodles and processing method thereof

A noodle and stone grinding technology, which is applied in climate change adaptation, food science, application, etc., can solve the problems of insufficient wheat flavor and single noodle ingredients

Inactive Publication Date: 2016-11-23
王显全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The present invention intends to provide a stone-ground noodle and its processing meth...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: the processing method of stone ground noodles, comprises following preparation:

[0019] Step 1, preparation of raw materials: a, take 10 parts of wheat, grind it into wheat flour under a stone mill, and pass through a 60-100 mesh sieve for subsequent use; b, take 3 parts of buckwheat, grind it into buckwheat flour under a stone mill, Pass through a 60-100 mesh sieve for subsequent use; c, weigh 1 part of Poria cocos, powder after drying to obtain Poria cocos powder, pass through a 100-200 mesh sieve for subsequent use; d, weigh 0.1 part of tung seed shell, burn after drying, Obtain tung shell ash, set aside; e, take by weighing 0.05 parts of bean curd residue, after grinding and beating, spray and granulate to obtain bean curd residue powder, pass through a 100-200 mesh sieve for subsequent use; f, weigh 1 part of celery and 3 parts of Selenium-enriched well water, washing the celery and beating with selenium-enriched well water to obtain celery juice;

...

Embodiment 2

[0024] The difference between embodiment 2 and embodiment 1 is only: the parts by weight of raw materials are: 15 parts of wheat, 2 parts of duck egg liquid, 4 parts of buckwheat, 0.08 part of bean curd residue, 0.06 part of konjac flour, 2 parts of poria cocos, 1.5 parts of carrots, 5 parts of selenium-enriched well water and 0.15 parts of tung seed husk.

Embodiment 3

[0025] The difference between embodiment 3 and embodiment 1 is only: the parts by weight of raw materials are: 20 parts of wheat, 3 parts of egg liquid, 5 parts of buckwheat, 0.1 part of bean curd residue, 0.1 part of konjaku flour, 2 parts of poria cocos, 2 parts of pumpkin, 6 parts of selenium-enriched well water and 0.2 parts of tung seed husk.

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PUM

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Abstract

The invention discloses stone-ground noodles and a processing method thereof in the technical field of processing of agricultural byproducts. The stone-ground noodles comprise the following raw materials in parts by weight: 10 to 20 parts of wheat, 1 to 3 parts of egg liquid, 2 to 5 parts of buckwheat, 0.05 to 0.1 part of soybean curd residues, 0.05 to 0.1 part of konjac flour, 1 to 2 parts of wolfiporia extensa, 1 to 2 parts of vegetables, 3 to 6 parts of selenium-rich well water and 0.1 to 0.2 part of tung shells. According to the stone-ground noodles, the stone-ground wheat, the stone-ground buckwheat and the stone-ground wolfiporia extensa are selected as main raw materials, nutritional substances such as proteins, carotenes, carbohydrates, vitamins, dietary fibers, calcium, iron and phosphorus in wheat germs are completely reserved, and the stone-ground noodles are strong in wheat flavor, natural and white in color, high in gluten content and free of any additive, have the healthcare effects of nourishing yin, moistening lung, delaying senility, reinforcing qi, nourishing blood, enhancing immunity, strengthening the brain, maintaining mental tranquility and the like, and are nutritional and therapeutic health noodles.

Description

technical field [0001] The invention relates to the technical field of processing agricultural by-products, in particular to a stone-ground noodle and a processing method thereof. Background technique [0002] Noodles are a kind of traditional Chinese diet. Traditional vermicelli is made of wheat flour and salt as the main raw materials. It has problems such as single variety, monotonous nutrition, and few patterns. It is difficult to meet people's requirements for nutrition and healthy diet. need. With the transition of people's living standards from food and clothing to well-off, the concept of diet has also undergone a fundamental change. In today's society that pursues nutrition and health, traditional vermicelli, especially vermicelli produced by machinery, gradually loses its former glory due to its single ingredients, poor taste, poor nutrition, and insufficient wheat flavor. Contents of the invention [0003] The invention intends to provide a stone-ground noodle...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L33/16
CPCA23V2002/00A23V2250/1626Y02A40/90
Inventor 王显全
Owner 王显全
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