Chopped pepper noodle as well as processing method and application thereof

A processing method and food processing technology, which is applied in the field of food processing, can solve the problems of thin taste, single raw material, and uncoordinated taste of slag spicy noodles, and achieve the effect of rich umami, improved nutritional value, and rich variety

Inactive Publication Date: 2017-12-08
贵州山水苗疆生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But at present, the raw materials for making spicy noodles are relatively single, and the production process is rel

Method used

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  • Chopped pepper noodle as well as processing method and application thereof
  • Chopped pepper noodle as well as processing method and application thereof
  • Chopped pepper noodle as well as processing method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Eggshells and bones were crushed at 0°C to a particle size of 1 mm, and then crushed at -120°C to a particle size of 100 μm to obtain eggshell powder and bone powder.

[0041]Mix 12 parts by weight of pepper, 14 parts by weight of flour, 0.2 part by weight of 50-degree liquor and 0.7 part by weight of salt, and ferment for the first time at 15°C for 15 days. Then add 6 parts by weight of the above-mentioned eggshell powder, 8 parts by weight of the above-mentioned bone meal and 1 part by weight of vinegar, until the pH value of the fermentation system is 5, and then ferment for the second time for 25 days to obtain the spicy noodles.

[0042] The above-mentioned peppers are fresh long peppers with a length of 3.5 cm, and the flour contains glutinous rice flour and rice flour with a weight ratio of 1:0.7.

Embodiment 2

[0044] Eggshells and bones were crushed at 5°C to a particle size of 0.8 mm, and then crushed at -100°C to a particle size of 200 μm to obtain eggshell powder and bone powder.

[0045] Mix 18 parts by weight of pepper, 26 parts by weight of flour, 0.8 parts by weight of fruit wine and 1.3 parts by weight of salt, and ferment for the first time at 25° C. for 10 days. Then add 8 parts by weight of the above-mentioned eggshell powder, 10 parts by weight of the above-mentioned bone meal and 1.5 parts by weight of vinegar until the pH value of the fermentation system is 6, and then ferment for the second time for 15 days to obtain the spicy noodles.

[0046] The above-mentioned peppers are fresh long peppers with a length of 4 cm, and the flour contains glutinous rice flour and rice flour with a weight ratio of 1:1.2.

Embodiment 3

[0048] Eggshells and bones were crushed at 2.5°C to a particle size of 0.5 mm, and then at -110°C to a particle size of 150 μm to obtain eggshell powder and bone powder.

[0049] Mix 15 parts by weight of pepper, 20 parts by weight of flour, 0.5 part by weight of 60-degree liquor and 1 part by weight of salt, and ferment for the first time at 20°C for 13 days. Then add the above-mentioned eggshell powder of 7 parts by weight, the above-mentioned bone meal of 9 parts by weight and the vinegar of 1.2 parts by weight, until the pH value of the fermentation system is 5.5, ferment for the second time, and when the second fermentation ends, 20h to the fermentation Add 0.04 parts by weight of neutral protease to the system, and then continue the second fermentation until the second fermentation time is 20 days to obtain slag spicy noodles.

[0050] The above-mentioned peppers are fresh long peppers with a length of 3.8 cm, and the flour contains glutinous rice flour and rice flour wi...

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Abstract

The invention relates to a chopped pepper noodle as well as a processing method and application thereof, and belongs to the field of food processing. The processing method comprises the following steps: mixing the following components in parts by weight: 12-18 parts of pepper, 14-26 parts of flour, 0.2-0.8 part of liquor and 0.7-1.3 part of edible salt, and performing primary fermentation under the condition of 15-25 DEG C for 10-15 days; adding 6-8 weight parts of eggshell meal, 8-10 weight parts of bone meal and 1-1.5 weight parts of vinegar, and performing secondary fermentation for 15-25 days. The method is simple, easy to operate and low in cost. The chopped pepper noodle processed by the method does not contain any additive or pigment, tastes sour, smooth and slightly spicy, and is strong in delicate flavor and high in nutritive value. When the chopped pepper noodle serving as a food material is applied to food processing, types of dishes or foods can be enriched, the tastes of the dishes or foods can be improved, and the nutritive values of the dishes or foods are improved.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to a spicy noodle with slag and its processing method and application. Background technique [0002] Spicy slag noodles are a traditional fermented food with the characteristics of the original ecological food culture of the Miao people in Qiandongnan Prefecture, Guizhou Province. It has a wide range of applications and can be used in various food processing. [0003] But at present, the raw materials for making spicy noodles are relatively single, and the production process is relatively primitive. The prepared spicy noodles taste relatively thin and uniform, and the taste is uncoordinated. [0004] Therefore, need to improve existing slag spicy noodle technology. Contents of the invention [0005] One of the objects of the present invention is to provide a processing method for spicy noodles, which is simple, easy to operate and low in cost. [0006] The second object of the...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/24A23L7/10
CPCA23L7/10A23L27/00A23L27/24
Inventor 王榆雯
Owner 贵州山水苗疆生物科技有限公司
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