Edible mushroom noodle and preparation method thereof

A technology of edible mushroom and edible mushroom powder, which is applied in application, food science, food ingredients and other directions, can solve the problem of single nutrient composition, and achieve the effect of low cooking loss rate, good cooking resistance, elastic and non-sticky taste

Inactive Publication Date: 2017-08-08
云南云菌科技(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing edible noodles mostly take wheat flour as the main raw material, eggs, edible alkali, etc. as ingredients, and are processed into flat strips or thin strips. Although the processing technology is simple, its nutritional components are relatively simple.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0026] The preparation method of edible mushroom noodles of the present invention comprises the steps of pretreatment, preparation and posttreatment, specifically comprising:

[0027] A. Pre-treatment: Weigh the raw materials in the formula ratio, mix them evenly, and make dough, then cover the dough with plastic wrap, put it at 2-5°C for 0.5-1.5 hours and set it aside for later use;

[0028] B. Preparation: Roll the dough repeatedly 6-8 times to form a dough sheet with a thickness of 1.5-3mm, and then press the dough sheet into noodles;

[0029] C. Post-processing: bake the noodles at a temperature of 20-40° C. for 1-3 hours to obtain the target mushroom noodles.

[0030] The preparation method using noodles of the present invention, concrete operations are as follows:

[0031] (1) Dried the edible mushrooms, crushed (crushed by a grinder for 3-5 minutes), sieved (100 mesh), and set aside;

[0032] (2) Ingredients: 100 parts of durum wheat flour, 5 to 7 parts of olive oil, ...

Embodiment 1

[0039] The composition and parts by weight of the oyster mushroom noodles are as follows: 100 g of durum wheat flour, 5 g of olive oil, 12 g of oyster mushroom fungus powder, 8 g of concentrated solution of killing green water, and 42 g of egg white. During preparation, proceed as follows:

[0040] (1) Dried the oyster mushrooms, crushed (crushed by a grinder for 3-5 minutes), sieved (100 mesh), and set aside.

[0041] (2) Ingredients: 100g of durum wheat flour, 5g of olive oil, 12g of oyster mushroom powder, 8g of concentrated solution of killing green water, and 42g of egg white.

[0042] (3) Kneading the dough: Mix the raw and auxiliary materials evenly and knead into a smooth dough.

[0043] (4) Aging: Cover the dough with plastic wrap and place it in a refrigerator at 4°C for 1 hour.

[0044] (5) Noodle pressing: Roll the dough repeatedly for 6 to 8 times to make it even and smooth, and then press it into a 2mm thick noodle sheet, install the noodle mold, and then press...

Embodiment 2

[0047] The composition and parts by weight of the shiitake mushroom noodles are: 100g of durum wheat flour, 7g of olive oil, 11g of shiitake mushroom powder, 8g of concentrated solution of killing green water, and 40g of egg white. During preparation, proceed as follows:

[0048] (1) Dried the shiitake mushrooms, crushed (crushed by a grinder for 3-5 minutes), sieved (100 mesh), and set aside.

[0049] (2) Ingredients: 100g of durum wheat flour, 5g of olive oil, 10g of shiitake mushroom powder, 8g of concentrated solution of killing green water, 40g of egg white.

[0050] (3) Kneading the dough: Mix the raw and auxiliary materials evenly and knead into a smooth dough.

[0051] (4) Aging: Cover the dough with plastic wrap and place it in a refrigerator at 4°C for 1 hour.

[0052] (5) Noodle pressing: Roll the dough repeatedly for 6 to 8 times to make it even and smooth, and then press it into a 2mm thick noodle sheet, install the noodle mold, and then press the dough sheet in...

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PUM

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Abstract

The invention discloses an edible mushroom noodle and a preparation method thereof. The edible mushroom noodle is prepared from the raw materials in parts by weight: 50 to 150 parts of flour of durum wheat, 4 to 8 parts of olive oil, 8 to 15 parts of edible mushroom flour, 6 to 9 parts of edible mushroom salting water concentrated solution, and 30 to 45 parts of egg white, and is prepared through the steps of pre-treatment, preparation and after-treatment. The edible mushroom noodle provided by the invention is prepared by adopting edible mushroom imperfect mushrooms and leftover materials as main raw materials to process, so that the utilization ratio of edible mushroom resources is improved. The prepared edible mushroom noodle has better boiling fastness, low cuisine loss rate, elastic and non-sticky taste, and natural edible mushroom color without adding any pigment and preservative so as to be more beneficial for human health; by adding the edible mushroom flour and the salting water concentrated solution, the noodle contains nutritional ingredients such as multi-amino acids and polysaccharide of the edible mushroom, and has the healthcare functions of immunity enhancement, cancer prevention, blood glucose reduction and the like.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to noodles with edible mushrooms and a preparation method thereof. Background technique [0002] Existing edible noodles mostly take wheat flour as main raw material, and egg, edible alkali etc. are batching, are processed into flat strip or thin strip, although its processing technology is simple, its nutritional labeling is more single. [0003] Along with improving day by day of people's living standard, in order to make edible noodles nutritional labeling can satisfy market demand more, now invent a kind of edible mushroom noodles. The edible fungus noodles not only contain nutrients in olive oil and egg white, but also rich in various amino acids, polysaccharides and other nutrients of edible fungi, so they have high medicinal and health care values: anti-cancer, anti-virus, hypoglycemic, Reduce blood fat, improve immunity, protect liver and gallbladde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L31/00A23L33/10
CPCY02A40/924A23V2002/00A23V2200/324A23V2200/308A23V2200/328A23V2250/208A23V2250/18
Inventor 张微思张沙沙曹晶晶毛玲罗晓莉何容
Owner 云南云菌科技(集团)有限公司
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