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Method for preparing Laomian noodles with tofu pudding or peanut tofu pudding or milk pudding

A technology of peanut beans and milk tofu, which is applied in the direction of antimicrobial preservation of food ingredients, dairy products, and functions of food ingredients, and can solve problems such as nutrient loss

Inactive Publication Date: 2018-12-07
王学领
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is to say, about 20% of the trace elements of the traditional refined white flour, resulting in a serious loss of nutrients

Method used

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  • Method for preparing Laomian noodles with tofu pudding or peanut tofu pudding or milk pudding

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Step 1. Recipe: 100 parts of soybeans or black beans or red beans or chickpeas, 100 parts of peanuts, 100 parts of goat milk or milk, 30 parts of rye, 30 parts of red wheat, 30 parts of white wheat, 30 parts of green wheat, purple wheat 30 parts, 20 parts of quinoa, 10 parts of naked oats, 10 parts of buckwheat, 15 parts of glutinous rice flour, and 10 parts of winter jujube.

[0032] Step 2. Preparation of bean curd: (1) Select high-quality fresh soybeans or black beans or red beans or chickpeas, remove impurities, wash and soak, and the water temperature should be blanched at a temperature of 90°C for 1 minute. After blanching, soak, the water layer is about 3cm higher than beans, room temperature is 18°C, soaking time is 12h, cycle water change, remove, after removing, put soybeans or black beans or red beans or chickpeas into the food purifier for purification, purification, cleaning, and then Refining with a stone mill to obtain soybean milk.

[0033] (2) Ultrason...

Embodiment 2

[0060] Recipe: 30 servings of bean curd, 70 servings of colored wheat whole powder baked noodles, 30 servings of prepared sauce.

Embodiment 3

[0062] Recipe: 35 servings of peanut bean curd, 75 servings of colored wheat whole powder baked noodles, 30 servings of prepared sauce.

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Abstract

The invention discloses a method for preparing Laomian noodles with tofu pudding or peanut tofu pudding or milk pudding. The noodles are prepared from the following raw materials: soybeans or black beans or red beans or chickpeas, peanuts, goat milk or milk, colorful rice mixed whole wheat flour and seasoning sauce. The preparation method comprises the following steps: respectively performing sorting, washing, soaking, purifying and ultrasonic treatment on beans and peanuts, and performing mixing and solidifying; mixing and solidifying the milk; performing sorting, peeling, washing, purifying,grinding, kneading, pasting, baking, drying and cooling on the colorful rice with quinoa, hulless oat and buckwheat; mixing the tofu pudding or peanut tofu pudding or milk pudding with the Laomian noodles and seasoning sauce to obtain the Laomian noodles with tofu pudding or peanut tofu pudding or milk pudding.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fried noodles with bean curd, peanut bean curd or milk bean curd. Background technique [0002] Douhua is a well-known traditional Chinese snack, also called tofu flower, bean curd brain, rich in nutrients, containing iron, calcium, phosphorus, magnesium and other trace elements necessary for human body, as well as sugar, vegetable oil and rich high-quality protein, known as The reputation of "plant meat". Tofu does not contain cholesterol, and is a delicacy for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease. It is also a good food therapy product for children, the sick and the elderly to supplement nutrition. [0003] Peanut bean curd is a kind of bean curd made of pure peanuts. It has a delicate and smooth taste and high nutritional value. It is rich in vitamin A, vitamin C, vitamin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23C19/02A23L11/40A23L11/45
CPCA23C19/02A23C20/025A23L5/43A23L5/57A23L29/03A23L29/06A23L29/256A23L31/00A23L33/125A23V2002/00A23V2200/30A23V2200/326A23V2200/14A23V2200/242A23V2200/244A23V2200/02A23V2200/10A23V2200/04A23V2250/2132A23V2250/214A23V2250/5026A23V2250/5118
Inventor 王学领王永华王恩泽
Owner 王学领
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