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Making method of modified noodles

A production method and noodle technology, applied in food science and other directions, can solve problems such as unfavorable promotion, poor taste, and single fabric ingredients.

Inactive Publication Date: 2018-12-07
海宁永欣科技咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the noodles disclosed in this patent can be made to contain edible fungi, the composition of the fabric is single and the mouthfeel is poor, which is not conducive to popularization. Therefore, it is necessary to design an improved noodle making method

Method used

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  • Making method of modified noodles

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Embodiment Construction

[0057] The following are specific embodiments of the present invention and in conjunction with the accompanying drawings, the technical solutions of the present invention are further described, but the present invention is not limited to these embodiments.

[0058] The improved noodles are composed of the following components by weight: 400-450 parts of wheat flour, 180-200 parts of pineapple fiber, 100-200 parts of corn flour, 30-35 parts of pumpkin powder, 14-16 parts of butter and 8-12 parts of salt share.

[0059] In this way, by using wheat flour, pineapple fiber, corn flour and pumpkin powder as the main raw materials, the noodles have a sweet taste and high nutritional value, which can improve the quality of life of consumers and meet the needs of consumers. universal.

[0060] The parts by weight of each component are as follows: 420 parts of wheat flour, 190 parts of pineapple fiber, 150 parts of corn flour, 32 parts of pumpkin powder, 15 parts of butter and 10 parts...

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Abstract

The invention provides a making method of modified noodles, and solves the technical problems that conventional flour is single in components, poor in mouth feel, not beneficial for promotion and thelike. The making method of t he modified noodles comprises the following steps of a, performing treatment with alkali; b, cleaning pineapple residues treated with alkali; c, performing pulping; d, regulating the pH value; e, removing water; f, performing shaping; g, performing drying; and h, performing packing. The making method has the advantage of being beneficial for promotion.

Description

technical field [0001] The invention relates to an improved noodle making method. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. Noodles are made from grain or bean flour and water and ground into dough, which is then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide, or Flat or round) or small flakes, and finally boiled, fried, braised, and fried. [0003] After retrieval, such as Chinese patent literature discloses a kind of noodles and its preparation method [application number: 201310566512.X; publication number: CN 104621461A]. The noodles are characterized in that the raw material powder used to make the noodles includes 70%-90% (weight) of flour and 30%-10% (weight) of dry powder of edible fu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/21A23L19/00
CPCA23L7/109A23L19/09A23L33/21
Inventor 不公告发明人
Owner 海宁永欣科技咨询有限公司