Vegetable noodles

A vegetable and noodle technology, which is applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as taste improvers, etc., can solve the problems of single taste of noodles and lack of appetite of consumers, so as to improve the taste of food, save cleaning time, The effect of improving the shelf life

Inactive Publication Date: 2018-06-29
XUNDIAN MUGONGSHANG TEA IMPORT & EXPORT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What the present invention aims to solve is the problem that the existing noodles have a single taste and cannot arouse the appetite of consumers. It provides a kind of vegetable noodles that are dried at low temperature, retain food nutrients, and improve the shelf life of food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of vegetable noodles, make through the following steps:

[0016] 1) Cleaning: Put fresh vegetables into the cleaning equipment, inject clean water, and the water surface should not be lower than the highest point where the vegetables are placed, and use electromagnetic waves with a vibration frequency of 300MHz~300GHz to vibrate and clean for 1 hour;

[0017] 2) Beating: Take 100 parts by mass of vegetables cleaned in step 1), add 2 parts by mass of Pu'er tea, mix them and put them in a blender to stir to obtain a mixed pulp;

[0018] 3) Drying: Put the mixed juice obtained in step 2) into a vacuum environment at -40°C for 16-24 hours for dehydration, the dehydration rate reaches 97%, and a solid is obtained;

[0019] 4) Powdering: put the solid matter obtained in step 3) into a crushing device and crush it to 200 mesh to obtain vegetable powder;

[0020] 5) Kneading dough: add 25 parts by mass of water and 5 parts by mass of vegetable powder to 95...

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PUM

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Abstract

The invention discloses vegetable noodles and relates to the field of food. Especially, food nutrient substances in the vegetable noodles are reserved and the shelf life is prolonged by low-temperature drying. The vegetable noodles disclosed by the invention are characterized in that the noodles are prepared by the following steps: cleaning, pulping, drying, powdering, dough making, aging, noodlecutting and the like. According to the vegetable noodles disclosed by the invention, vegetables are subjected to low-temperature drying, a big amount of water is removed under the condition of not damaging the vegetable nutrients, the water removal effect is good, even the color of the vegetables can be maintained, and the shelf life is greatly prolonged; and meanwhile, a Pu'er tea component is added, so the noodles contain the tea fragrance, the nutrient substances of the Pu'er tea are mixed with the noodles, and the edible mouthfeel of the noodles is improved by adding the fragrances of thevegetables and the Pu'er tea to the noodles.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetable noodle which is dried at low temperature, retains food nutrients and improves the shelf life of the food. Background technique [0002] Vegetables contain a lot of nutrients and are an important channel for the human body to absorb vitamins and various trace elements. However, vegetables contain a lot of water, which is very easy to rot and deteriorate, and it is not easy to store for a long time. Large, it needs to occupy a lot of space when storing, which is not conducive to mass transportation. [0003] A type of noodle made of grain or bean flour mixed with water to form a dough, which is then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips by rubbing, pulling, pinching, etc., and finally boiled or fried It is a kind of food made by cooking, stewing and frying. The difference of the existing noodles is reflected in the cooking m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L5/30A23L5/00A23B7/024
CPCA23B7/024A23L5/30A23L5/57A23L7/109A23L33/10A23V2002/00A23V2200/044A23V2200/14A23V2200/16A23V2200/30A23V2300/12A23V2300/10A23V2300/20
Inventor 赵伟文
Owner XUNDIAN MUGONGSHANG TEA IMPORT & EXPORT CO LTD
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