Egg noodles

A technology of egg noodles and eggs, which is applied in the functions of food ingredients, food science, and application, can solve the problems of incomplete nutrition and general taste of noodles, and achieve the effect of rich nutrition.

Inactive Publication Date: 2018-03-06
蒋坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some noodles have incomplete nutrition, average taste, become mush

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] (1) Noodles: Pour the flour used in the production into the mixer, add the auxiliary materials used, cover the lid, and stir evenly with saline water;

[0017] ⑵ Rolling into strips: Pour the evenly stirred flour into the aging box, and after about 10-30 minutes, it will be rolled into dough by the first grinding roller, and the rolled dough will be processed into wet noodles after passing through the sixth set of grinding rollers.

[0018] (3) Baking: After the wet noodles enter the baking room, they generally go through four processes, one is cold wind setting; the other is moisturizing and sweating; the third is heating up and reducing the tide; The time for noodles in the baking room is about 3.5-5.5 hours.

[0019] ⑷Sliced ​​noodles: The baked noodles can be packaged into finished products after being cut by a noodle cutting machine and placed for 7-9 hours.

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PUM

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Abstract

The invention discloses an egg noodle, which is composed of the following components: 5%-8% of eggs, 92%-95% of flour, 30%-35% of water, 0.5%-1.5% of table salt and 0.5%-0.8% of alkali . The egg noodles are made of eggs and flour as the main ingredients, and the eggs are put into the flour and seasonings are added and processed evenly. Eggs have the effects of promoting body fluid and quenching thirst, enriching blood and nourishing qi, calming the nerves and eliminating troubles, invigorating the spleen, suppressing cancer and fighting tumors, and nourishing yin and tonifying deficiency.

Description

technical field [0001] The invention relates to a composition of noodles, in particular to a formula of egg noodles. Background technique [0002] Noodles are one of the main foods in our daily life. It is a kind of dough made from grain or bean flour and water, and then pressed or rolled, or made into strips or small noodles by rubbing, pulling, kneading, etc. Flaky, and finally boiled, fried, braised, and fried as a food. There are many patterns and varieties. Such as sliced ​​noodles, ramen noodles and fried noodles. However, some noodles have incomplete nutrition, average taste, become mushy after cooking for a long time, and break when you pinch them with chopsticks. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of egg noodles with good taste, boil-resistant and non-sticky, non-stop sandwiching and rich nutrition. [0004] For solving this technical problem, the technical scheme that the prese...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L15/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/308
Inventor 蒋坤
Owner 蒋坤
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