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Piper sarmentosum and cuttlefish meat flavored Shaanxi cold noodles and preparation technology thereof

The technology of cuttlefish meat and cake skin is applied in the formula and preparation field of Shaanxi cold skin cake skin with the flavor of betel squid meat, which can solve the problem of single taste of cold skin and achieve the effects of enriching taste, improving taste and enriching varieties

Inactive Publication Date: 2017-05-31
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the taste of existing cold noodle is too single, can't satisfy consumer's demand, therefore, be necessary to research a kind of multi-taste cold noodle to satisfy consumer's taste demand

Method used

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  • Piper sarmentosum and cuttlefish meat flavored Shaanxi cold noodles and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A Shanxi Liangpi cake skin with the flavor of fake betel squid meat, which is composed of the following raw materials in parts by mass: 1000 parts of high-gluten flour, 300 parts of clean fresh cuttlefish meat, 50 parts of fake betel leaves, 50 parts of cooked sesame, 10 parts of honeysuckle, and licorice 15 parts, 5 parts of mint leaves, 10 parts of salt, 50 parts of ice cubes, 3500 parts of water.

[0040] The processing steps of a kind of Shanxi Liangpi pie skin with the flavor of fake betel cuttlefish meat are as follows:

[0041] (1) Face wash: Put 1000 grams of high-gluten flour, 5 grams of salt, and 500 grams of water into the mixer, beat at a medium speed for 5 minutes, and form a dough. Knead repeatedly on the chopping board for 10 minutes with your hands. Put it aside in water for 30 minutes, then knead the dough repeatedly by hand for 20 minutes to fully dissolve the starch in the dough. Set aside for 10 hours, the starch precipitates, remove the water, put ...

Embodiment 2

[0049] A Shanxi Liangpi cake skin with the flavor of fake betel squid meat, which is composed of the following raw materials in parts by mass: 500 parts of high-gluten flour, 150 parts of clean fresh cuttlefish meat, 25 parts of fake betel leaves, 25 parts of cooked sesame, 5 parts of honeysuckle, and licorice 7 parts, 2 parts of mint leaves, 5 parts of salt, 25 parts of ice cubes, 1750 parts of water.

[0050] The processing steps of a kind of Shanxi Liangpi pie skin with the flavor of fake betel cuttlefish meat are as follows:

[0051](1) Face wash: Put 500 grams of high-gluten flour, 3 grams of salt, and 250 grams of water into the mixer, beat at a medium speed for 5 minutes, and form a dough. Knead repeatedly on the chopping board for 10 minutes with your hands. Put it aside in water for 30 minutes, then knead the dough repeatedly by hand for 20 minutes to fully dissolve the starch in the dough. Set aside for 10 hours, the starch precipitates, remove the water, put the st...

Embodiment 3

[0059] A Shanxi Liangpi cake skin with the flavor of fake betel squid meat, which is composed of the following raw materials in parts by mass: 2000 parts of high-gluten flour, 600 parts of clean fresh cuttlefish meat, 100 parts of fake betel leaves, 100 parts of cooked sesame, 20 parts of honeysuckle, licorice 30 parts, 10 parts of mint leaves, 20 parts of salt, 100 parts of ice cubes, 7000 parts of water.

[0060] The processing steps of a kind of Shanxi Liangpi pie skin with the flavor of fake betel cuttlefish meat are as follows:

[0061] (1) Face wash: Put 2000 grams of high-gluten flour, 10 grams of salt, and 1000 grams of water into the mixer, beat at a medium speed for 5 minutes, and form a dough. Knead repeatedly on the chopping board for 10 minutes with your hands. When the surface is smooth, immerse in 6000 grams of Put it aside in water for 30 minutes, then knead the dough repeatedly by hand for 30 minutes to fully dissolve the starch in the dough. Set aside for 10...

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Abstract

The present invention relates to piper sarmentosum and cuttlefish meat flavored Shaanxi cold noodles and a preparation technology thereof. The piper sarmentosum and cuttlefish meat flavored Shaanxi cold noodles comprise the following raw materials in parts by mass: 500-2,000 parts of high-gluten flour, 150-600 parts of fresh cuttlefish net meat, 25-100 parts of piper sarmentosum, 25-100 parts of cooked sesame seeds, 5-20 parts of honeysuckles, 7-30 parts of licorice, 2-10 parts of mint leaves, 5-20 parts of salt, 25-100 parts of ice blocks and 1,750-7,000 parts of water. By selecting the specific raw materials, conducing improvement based on ensuring the traditional flavor of the cold noodles, and adding the cuttlefish meat, piper sarmentosum juice, etc., the preparation technology improves the mouthfeel of the cold noodles. The cold noodles are strict in material selecting, and scientific and reasonable in recipe matching, and meet the requirements in the aspects of nutrition, taste, color and luster, etc. The provided cold noodles are fresh, delicate and mellow, suitable in taste, and can meet the needs of tastes in different regions. The provided method is simple in technology and has a greater promotional value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a formula of fake betel cuttlefish meat-flavored Shaanxi Liangpi pie crust and a preparation process thereof. Background technique [0002] Shaanxi Liangpi is one of the special snacks of the Han nationality. The Liangpi is mostly made of wheat flour. Its noodles are well-selected, rigorously crafted, and seasoned carefully. It is famous for its "white, thin, light, soft, gluten, and fragrant". . Among Shaanxi snacks, "Liangpi" is one of the most popular varieties, loved by men, women and children, especially young girls. It is sold all year round, and more people eat it in summer. In the streets and alleys of Xi'an, in every town and even in the villages of Shaanxi, there are vendors selling Liangpi everywhere. A table, a few small benches, is a cold noodle stall. As long as there is something for sale, there will be people eating it. Liangpi is soft and s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L17/50A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/5118
Inventor 李锐吴诗敏
Owner LINGNAN NORMAL UNIV
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