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Wild vegetable-containing noodles and preparation process thereof

A technology of wild vegetables and noodles, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problems of single nutritional value, single noodles, single nutrition, etc. The effect of economic value

Inactive Publication Date: 2017-02-01
杨恩芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Handmade noodles are popular because of their soft taste and elasticity, while machine-made noodles are criticized for their hard taste and poor elasticity, which affects sales. Moreover, with the improvement of people's living standards, there are certain restrictions on the choice of noodles. Requirements, the noodles in the prior art are relatively simple mostly, and nutritional value is also relatively single, can not prevent disease yet, medicine and food are homologous, and have certain effect to dyspepsia pure natural organic noodles, aim at the existing shortcoming of noodles, develop at present Technology such as vacuum kneading, imitating multi-directional rolling, etc., but still can not really change the shortcomings of poor quality and single nutrition of mechanism noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Select 50kg of flour, 6kg of Artemisia annua, 1kg of Bupleurum, 1kg of dandelion, 1kg of coriander, 1kg of tea, 1kg of plantain, 7kg of water, 0.5kg of edible salt and 1kg of soil eggs. , coriander, tea, plantain washed, control to 18% water, boil the water, put the washed artemisia, Bupleurum, dandelion, coriander, tea, plantain into boiling water It is detoxified and detoxified, then taken out and rinsed with clean water; then crushed into powder with a pulverizer; then mixed with water, flour, edible salt, and soil eggs in a ratio of 60%: 10%: 20%: 1%: 9% Stir, start kneading, control the kneading temperature to 20°C, make the wild vegetable dough and let it stand; pull, pull, knead, roll, twist, and pull the static wild vegetable dough to obtain handmade wild vegetable noodles.

Embodiment 2

[0025] Select 70kg of flour, 8kg of Artemisia annua, 2kg of Bupleurum, 3kg of dandelion, 3kg of coriander, 1.5kg of tea, 2kg of plantain, 15kg of water, 1kg of edible salt and 2kg of soil eggs. , coriander, tea, plantain washed, control to 18% water, boil the water, put the washed artemisia, Bupleurum, dandelion, coriander, tea, plantain into boiling water It is detoxified and detoxified, then taken out and rinsed with clean water; then crushed into powder with a pulverizer; then mixed with water, flour, edible salt, and soil eggs in a ratio of 60%: 10%: 20%: 1%: 9% Stir, start kneading, control the kneading temperature to 40°C, make wild vegetable dough and let it stand; extrude the static wild vegetable dough with a noodle machine to form a wild vegetable noodle belt, and add a noodle cutting roller to the noodle machine. Use the cutting roller of the noodle machine to make wild vegetable noodles after rolling.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses wild vegetable-containing noodles and a preparation process thereof. The wild vegetable-containing noodles comprise the following raw materials in parts by mass: 50-70 kg of flour, 6-8 kg of artemisia annua, 1-2 kg of radix bupleuri, 1-3 kg of dandelion, 1-3 kg of hydrocotyle sibthorpioides, 1-1.5 kg of tea leaf, 1-2 kg of plantain, 7-15 kg of water, 0.5-1 kg of edible salt and 1-2 kg of native egg. The invention further discloses a preparation process of the wild vegetable-containing noodles. The wild vegetable-containing noodles are simple in process, low in production cost and very rich in nutrition, and have high edibleness and a good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a wild vegetable noodles and a preparation process thereof. Background technique [0002] Noodles have a long history in our country, with a wide variety of them, and are deeply loved by people. In the noodle making process, whether handmade or machine-made, kneading is a crucial step in making good noodles. Handmade noodles are popular because of their soft taste and elasticity, while machine-made noodles are criticized for their hard taste and poor elasticity, which affects sales. Moreover, with the improvement of people's living standards, the choice of noodles is also certain. It is required that most of the noodles in the prior art are relatively simple, the nutritional value is relatively simple, and there is no pure natural organic noodles that can prevent diseases, have the same source of medicine and food, and have a certain effect on indigestion. In view of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/30A23V2200/308
Inventor 杨恩芬
Owner 杨恩芬
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