Highly nutritious mixed egg noodles

A highly nutritious and bastard technology, applied in the field of noodles, can solve the problems of easy to become muddy noodles, easy to be scalded, broken, etc., and achieve the effect of rich nutrition.

Inactive Publication Date: 2017-09-29
林增慈
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, there are multiple noodles such as egg noodles and vegetable noodles. Although these noodles also have certain nutritional effects, most noodles are easily scalded and broken after being boiled for...

Method used

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Examples

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Embodiment Construction

[0014] In order to make the purpose, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with examples.

[0015] Embodiment of the present invention: select fresh quail eggs, head nest eggs, and sea duck eggs to clean, sterilize, beat and filter, stir respectively, take high-quality wheat flour, sieve powder, get 110 parts of sieved high-quality wheat flour, 11 parts of quail egg juice, head nest 10 parts of eggs, 18 parts of sea duck eggs, 0.6 parts of fern powder, 5 parts of plantain taro starch, 1 part of table salt, 2 parts of phytic acid, 1.2 parts of guar gum, 24 parts of Dobe tea stem and leaf decoction, mix, stir, Ripening, pressing, molding, testing, drying, testing, cutting into strips, testing, and packaging, to obtain high-nutrition noodle.

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PUM

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Abstract

The present invention discloses highly nutritious mixed egg noodles. The highly nutritious mixed egg noodles are prepared from the following raw materials in parts by weight: 100-120 parts of wheat flour, 10-12 parts of quail egg juice, 8-12 parts of eggs in first nests, 15-20 parts of sea duck eggs, 0.5-1 part of pteridium aquilinum var.latiusculum root powder, 3-8 parts of canna edulis starch, 0.8-1.2 parts of edible salt, 1-3 parts of phytic acid, 1-1.5 parts of guar gum and 15-30 parts of Beier village tea tree stem and leaf juice. A formula of the product is a "three-egg" formula using the raw materials of the quail egg juice, eggs in the first nests and sea duck eggs, so that the noodles are rich in trace elements of amino acids, phosphorus, ferrum, calcium, zinc, iodine, etc. At the same time, the pteridium aquilinum var.latiusculum root powder and canna edulis starch are added and crude proteins, crude fat and crude fibers in the noodles are increased. A long-term consumption of the noodles has a positive function for human body to comprehensively intake a large number of nutrients.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of high-nutrition mixed egg noodles. Background technique [0002] In the prior art, there are multiple noodles such as egg noodles and vegetable noodles. Although these noodles also have certain nutritional effects, most noodles are easily scalded and broken after being boiled for a long time, and reheating easily becomes muddy noodles. If it can be rich in various nutrients and make the traditional staple food both delicious and healthy, it is also a long-term discussion in the catering industry. Contents of the invention [0003] Aiming at the shortcomings of the above-mentioned traditional noodles, the present invention provides a pure natural high-nutrition jerk noodle that has a strong taste, is rich in high-nutrient substances, does not become muddy when cooked for a long time, does not break, and has a health care effect. [0004] The technical scheme of the present inventio...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L15/00A23L29/00A23L29/238A23L33/105
CPCA23L7/109A23L15/30A23L29/00A23L29/238A23L33/105
Inventor 林增慈
Owner 林增慈
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