Production process of improved noodles

Abstract

The invention relates to a production process of improved noodles. 100 parts by weight of flour are poured into a dough mixer, then, 20-25 parts by weight of a Japanese premna herb thick liquid are added, the mixture is kneaded for 10-20 min and cured in a curing machine for 10-15 min, and colored noodles are prepared through rolling, noodle cutting, drying and cutting off after curing. Grassy substances in leaves of a Japanese premna herb are scattered through natural spreading of the leaves of the Japanese premna herb, aromatic substances are emitted through enzymolysis, the leaves of the Japanese premna herb are subjected to color fixation through microwave fixation, and the aromatic substances are further emitted through cooling and spreading, so that the taste and the color of the finally prepared noodles are improved. With the Japanese premna herb utilized as a raw material for production of the noodles, the noodles can be stored for a long time while compared with conventional Japanese premna herb bean curd, and the market prospect of the Japanese premna herb is expanded.

Description

technical field [0001] The invention relates to the technical field of bean curd leaves, in particular to an improved production process of noodles. 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 leaves of Tofu Chai. It is commonly...

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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