Technology for producing noodles through hierochloe odorata and Japanese premna herbs

Abstract

The invention relates to a technology for producing noodles through hierochloe odorata and Japanese premna herbs. The technology comprises the following steps of pouring 100 parts by weight of flour and 1-2 parts by weight of hierochloe odorata powder into a dough mixer, then adding 20-25 parts by weight of Japanese premna herb slurry for dough mixing for 10-20min, then performing ageing in an ageing machine for 10-15min, after ageing, performing calendering, performing cutting into strips, performing drying and performing cutting-off so as to obtain colorful noodles, wherein the hierochloe odorata powder is obtained by the following method including the steps of picking two-leaf one-bud hierochloe odorata young leaves and three-leaf one-bud hierochloe odorata young leaves in early spring, removing impurities from the picked hierochloe odorata young leaves, thoroughly cleaning the hierochloe odorata young leaves without the impurities, dehydrating the cleaned hierochloe odorata young leaves, airing the dehydrated hierochloe odorata young leaves, then baking the aired hierochloe odorata young leaves in a baking oven until the baked hierochloe odorata young leaves are completely dried and hierochloe odorata down is obtained, grinding the hierochloe odorata down in a flour mill into hierochloe odorata coarse powder, screening the hierochloe odorata coarse powder through a flour sieve to obtain the hierochloe odorata powder. According to the technology disclosed by the invention, the Japanese premna herbs are used as a production raw material of the noodles to be utilized, so that compared with conventional bean curds, the Japanese premna herb bean curds can be stored for a longer term, and the market prospects of the Japanese premna herbs can be enlarged.

Description

technical field [0001] The invention relates to the technical field of bean curd leaves, in particular to a process for producing noodles by using Mao Xiang and bean curd leaves. Background technique [0002] Natural pectin substances widely exist in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin, and pectic acid. The above-mentioned natural pectin has excellent taste and nutritional value, and can be used to make plant-based tofu or gelatinous food. The above-mentioned food made of plant pectin has a sticky taste, high nutritional value, and is a pure green food. It is widely eaten in parts of our country. Among them, Fumai (also known as Doufuchai, Guanyincao) is the most representative. It is a perennial small tree distributed in the south of the Yangtze River Basin and Japan. The fresh young leaves of Doufuchai contain a large amount of pectin and, Protein and other mineral elements can be processed into tofu from the fresh young leave...

AI Technical Summary

Problems solved by technology

[0003] When the above-mentioned rotten leaves are processed, firstly, the picked young leaves are cleaned, and the sludge, hair, and miscellaneous branches on the young leaves are removed, and then the cleaned young leaves are crushed and rubbed, because pectin is soluble in water, When crushing and kneading, add clear water, after kneading for a while, filter out the mince in the raw materials, keep the leaf juice, add brine to the leaf juice, and after standing for a while, you can form fumai tofu, which can be eaten directly Or cooking, most of the current Fumai tofu is still made in the traditional way, and most of them are made at home for consumption. This is also an important reason restricting the development of the Fumai tofu market.

[0004] In addition, the bean curd slurry produced by the traditional process has a certain grassy taste, the taste is not very good, and the color is relatively dark, which does not meet the standard of complete color, fragrance and taste in the diet. It is easier to dehydrate, has a short storage period, and is difficult to adapt to market promotion

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