Egg noodles and preparation method thereof

A production method and technology of egg noodles, which are applied in machine production of egg noodles and in the field of production of egg noodles, can solve problems such as single nutritional components of egg noodles, cannot meet the pursuit of taste, and single ingredients, and achieve simple production methods and tangy fragrance , good taste effect

Inactive Publication Date: 2018-01-19
江门市江海区金昇咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The common egg noodles on the market are all made of flour, the ingredients are relatively simple, and water is added during the production process. Therefore, the produced egg noodles have relatively simple nutritional components and poor taste, which cannot satisfy people's pursuit of taste.

Method used

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  • Egg noodles and preparation method thereof
  • Egg noodles and preparation method thereof
  • Egg noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An egg noodle is processed from the following raw materials in parts by weight:

[0027]

[0028] A method for making egg noodles, comprising the following steps:

[0029] 1) Kneading dough: Put 80 parts of high-gluten flour, 5 parts of gluten powder, 30 parts of eggs and 0.1 part of alkaline water into the dough mixing machine in sequence, turn on the dough mixing machine to stir and knead the dough, and set the vacuum degree to 0.2Mpa. The stirring speed is 30r / min, and the time for stirring and kneading is 15min to obtain dough;

[0030] 2) Rolling: put the dough obtained in step 1) into a press machine and roll it 4 times to obtain a dough with a thickness of 0.2cm, wherein the speed of the press machine is 180r / min, and the power of the press machine is 1.2KW , when putting the dough into the press machine for rolling, it is necessary to sprinkle a small amount of tapioca starch on the dough to prevent the dough from sticking to the press machine;

[0031] 3) ...

Embodiment 2

[0035] An egg noodle is processed from the following raw materials in parts by weight:

[0036]

[0037]

[0038] A method for making egg noodles, comprising the following steps:

[0039] 1) Kneading dough: put 90 parts of high-gluten flour, 6 parts of gluten powder, 30 parts of eggs and 0.2 parts of alkaline water into the dough mixing machine in sequence, turn on the dough mixing machine to stir and knead the dough, and set the vacuum degree to 0.5Mpa. The stirring speed is 40r / min, and the time for stirring and kneading is 10min to obtain dough;

[0040] 2) Rolling: Put the dough obtained in step 1) into a press machine and roll it 4 times to obtain a dough with a thickness of 0.2cm, wherein the speed of the press machine is 190r / min, and the power of the press machine is 1.5KW , when putting the dough into the press machine for rolling, it is necessary to sprinkle a small amount of tapioca starch on the dough to prevent the dough from sticking to the press machine; ...

Embodiment 3

[0044] An egg noodle is processed from the following raw materials in parts by weight:

[0045]

[0046] A method for making egg noodles, comprising the following steps:

[0047] 1) Kneading dough: Put 100 parts of high-gluten flour, 5 parts of gluten powder, 40 parts of eggs and 0.1 part of alkaline water into the dough mixing machine in turn, turn on the dough mixing machine to stir and knead the dough, and set the vacuum degree to 0.6Mpa. The stirring speed is 40r / min, and the time for stirring and kneading is 15min to obtain dough;

[0048] 2) Rolling: put the dough obtained in step 1) into a press machine and roll it 5 times to obtain a dough with a thickness of 0.3cm, wherein the speed of the press machine is 180r / min, and the power of the press machine is 1.5KW , when putting the dough into the press machine for rolling, it is necessary to sprinkle a small amount of tapioca starch on the dough to prevent the dough from sticking to the press machine;

[0049] 3) Sli...

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PUM

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Abstract

The invention discloses egg noodles which are prepared from the following raw materials in parts by weight: 80-120 parts of high gluten flour, 30-50 parts of eggs, 5-10 parts of wheat gluten and 0.1-0.3 part of alkaline water. The egg noodles disclosed by the invention take nutrient-rich high gluten flour, eggs and wheat gluten as main raw materials, and the prepared egg noodles contain rich nutritional components such as protein, vitamins and amino acids, have good taste and are not sticky to teeth; water is not added in a preparation process, the egg noodles are whole egg noodles, and the prepared egg noodles are fragrant; a preparation method is simple and easy to realize industrialization; and the prepared egg noodles are not burnt after being cooked for a long time, are fragrant and have good taste, nutrition and fragrance.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making egg noodles, in particular to a machine-made method for egg noodles. Background technique [0002] Egg noodles have a long history in China. They are a convenient and nutritious healthy food, and are deeply loved by people. Egg noodles are made from flour and eggs. Egg noodles taste smooth, fragrant, light and delicious. It combines the aroma of eggs and the mellow aroma of wheat. It is rich in nutrition, so it is deeply loved by the public. It can be used as a staple food or It can be eaten as a supper and so on. [0003] Gluten is a natural protein extracted from wheat, which is light yellow in color, with a protein content of 75-85%, and contains 15 kinds of amino acids necessary for the human body. In addition, gluten also has the advantages of good viscoelasticity, extensibility, and film formability. [0004] The common egg noodles on the ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L15/00A21C11/10
Inventor 陈鸿辉陈丽娟陈锦添陈成基
Owner 江门市江海区金昇咨询有限公司
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