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Preparation method of cold noodles

A Liangpi and weighing technology, applied in the field of Liangpi preparation, can solve the problems of single Liangpi nutrition, monotonous Liangpi color, hinder the large-scale marketization of Liangpi, etc., and achieve the effect of simple production process and easy popularization.

Inactive Publication Date: 2018-03-16
BAOJI JINYU FOOD MACHINERY MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Liangpi prepared by this process is monotonous in color, and it is white no matter whether it is made of rice or flour; secondly, the prepared Liangpi has a single nutrition, and diners can only absorb the nutrition in rice or flour after eating; One of the reasons for marketization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] A kind of preparation method of Liangpi, concrete steps are as follows:

[0026] Step 1, weighing the following raw materials according to the following parts by weight: 25-30 parts of flour, 10-15 parts of starch, 5-8 parts of vegetables, 1-1.5 parts of pumpkin leaves, 0.5-1 part of medlar, 0.2-0.5 parts of cassia seeds, 0.5-1.0 parts of sodium citrate, 0.2-0.4 parts of sodium sorbate, 5-6 parts of fruit, 2-2.5 parts of white sugar, 2-3 parts of edible oil and appropriate amount of water ;

[0027] Wherein, the flour is any one of corn flour, rice flour and rice flour;

[0028] The starch is any one of potato starch, wheat starch, rice starch and sweet potato starch;

[0029] The fruit is any one of apple, strawberry, kiwi, and cantaloupe;

[0030] Vegetables are any one of spinach, carrot, purple cabbage and celery;

[0031] Step 2, prepare vegetable powder, concrete steps are as follows:

[0032] Step 2.1, wash and drain the vegetables weighed in step 1, then ad...

Embodiment 1

[0041] A kind of preparation method of Liangpi, concrete steps are as follows:

[0042] Step 1, weigh the following raw materials according to the following parts by weight: 25 parts of corn flour, 10 parts of wheat starch, 8 parts of carrot, 1 part of pumpkin leaf, 1 part of medlar, 0.2 part of cassia seed, 0.5 part of sodium citrate, and sodium sorbate 0.4 parts, 5 parts of strawberries, 2 parts of sugar, 2 parts of edible oil and appropriate amount of water;

[0043] Step 2, prepare carrot powder, concrete steps are as follows:

[0044] Step 2.1, clean and drain the carrots weighed in step 1, then add them to water, then add the sodium citrate and sodium sorbate weighed in step 1 for soaking, the soaking time is 30min, and the soaking temperature is 70°C;

[0045] Step 2.2, after step 2.1, take out the soaked carrots and drain, then dry, the drying temperature is 80°C, and the drying time is 7 hours;

[0046] Step 2.3, pulverize the dried carrots in step 2.2, and pass th...

Embodiment 2

[0053] A kind of preparation method of Liangpi, concrete steps are as follows:

[0054] Step 1, weigh the following raw materials according to the following parts by weight: 28 parts of rice flour, 15 parts of sweet potato starch, 8 parts of purple cabbage, 1.5 parts of pumpkin leaves, 0.8 parts of medlar, 0.3 parts of cassia, 0.5 parts of sodium citrate, sorbic acid 0.4 parts of sodium, 6 parts of cantaloupe, 2.5 parts of sugar, 2.5 parts of edible oil and appropriate amount of water;

[0055] Step 2, prepare purple cabbage powder, concrete steps are as follows:

[0056] Step 2.1, clean and drain the purple cabbage weighed in step 1, then add it to water, then add the sodium citrate and sodium sorbate weighed in step 1 for soaking, the soaking time is 35min, the soaking temperature 80°C;

[0057] Step 2.2, after step 2.1, take out the soaked purple cabbage and drain, then dry, the drying temperature is 88°C, and the drying time is 8h;

[0058] Step 2.3, pulverizing the dri...

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Abstract

The present invention discloses a preparation method of cold noodles. Firstly, the following raw materials are weighed according to the following parts by weight: 25-30 parts of flour, 10-15 parts ofstarch, 5-8 parts of vegetables, 1-1.5 parts of pumpkin leaves, 0.5-1 part of Chinese wolfberry fruit, 0.2-0.5 part of cassia seed, 0.5-1.0 part of sodium citrate, 0.2-0.4 part of sodium sorbate, 5-6parts of fruits, 2-2.5 parts of white sugar, 2-3 parts of edible oil and a proper amount of water; then vegetable powder and fruit pulp are prepared; and the raw materials are prepared into paste, thepaste is fermented, the fermented paste is cooked, and the cooked paste is cooled to obtain the cold noodles. The prepared cold noodles by the method are unique in taste, rich in nutrients and brightin color and luster, have certain health-care functions, and have a great help for body health in a long-term consumption.

Description

technical field [0001] The invention belongs to the technical field of food preparation technology, and in particular relates to a preparation method of Liangpi. Background technique [0002] The processing and production of Liangpi has a history of thousands of years, and the varieties are gradually increasing. At present, there are rice skins, noodle skins, rolled noodle skins and hot noodle skins on the market. The production process is generally to mix rice or flour with water to form a batter, and then steam it. The Liangpi prepared by this process is monotonous in color, and it is white no matter whether it is made of rice or flour; secondly, the prepared Liangpi has a single nutrition, and diners can only absorb the nutrition in rice or flour after eating; One of the reasons for marketization. Therefore, producing Liangpi with unique taste, bright color and high nutritional value will promote Liangpi to be liked by more people. Contents of the invention [0003]...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L29/30A23L19/00A23L5/43A23L33/10A23L33/105
CPCA23L5/43A23L7/117A23L19/09A23L29/30A23L33/10A23L33/105A23V2002/00A23V2200/044A23V2200/30A23V2250/21A23V2250/5118A23V2300/24
Inventor 程挺宋少矛潘华李永峰
Owner BAOJI JINYU FOOD MACHINERY MFG CO LTD
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