Method for making high-quality shii-take noodles

A high-quality, mushroom technology, applied in dough processing, baking, food science and other directions, can solve the problems of insufficient nutrients and single perceptible, to enhance toughness and taste, improve taste, and enhance chewiness. Effect

Inactive Publication Date: 2018-12-28
安徽农耕年华农业发展有限公司
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing Chinese patent document (publication number: CN107751760A) discloses a kind of mushroom noodles, and it is made up of following components: mushroom powder 1.5%-2%, flour 98%-98.5%, water 30%-35%, salt 0.5% -1.5%, alkali 0.5% -0.8%, the flour only uses shiitake mushroom powder as the base material, which is too simple in its taste, and at the same time, the nutritional content is not very sufficient

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for making high-quality shii-take noodles
  • Method for making high-quality shii-take noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of high-quality shiitake mushroom noodles of the present embodiment, comprises the following steps:

[0026] Step 1, weigh the following raw materials by weight: 74 parts of high-quality flour, 12 parts of shiitake mushroom powder, 5 parts of celery juice, 6 parts of coix seed powder, 4 parts of a-modified starch treated with linseed oil, 2 parts of carrot powder, and 1 part of agar solution part, 4 parts of deionized water;

[0027] In step 2, the raw materials in step 1 are mixed, then pre-cooled, calendered, dried, removed from the shelf and cut into noodles to obtain the high-quality mushroom noodles of the present invention.

[0028] The high-quality flour in this embodiment is flour prepared from wheat after washing, removing impurities, and then grinding.

[0029] The preparation method of the shiitake mushroom powder in this embodiment is to wash the shiitake mushrooms, then drain them, soak them in the treatment solution for 25-35 ...

Embodiment 2

[0037] A kind of preparation method of high-quality shiitake mushroom noodles of the present embodiment, comprises the following steps:

[0038] Step 1, weigh the following raw materials by weight: 78 parts of high-quality flour, 18 parts of shiitake mushroom powder, 9 parts of celery juice, 10 parts of coix seed powder, 10 parts of a-modified starch treated with linseed oil, 4 parts of carrot powder, and 2 parts of agar solution part, 10 parts of deionized water;

[0039] In step 2, the raw materials in step 1 are mixed, then pre-cooled, calendered, dried, removed from the shelf and cut into noodles to obtain the high-quality mushroom noodles of the present invention.

[0040] The high-quality flour in this embodiment is flour prepared from wheat after washing, removing impurities, and then grinding.

[0041] The preparation method of the shiitake mushroom powder in this example is to wash the shiitake mushrooms, then drain them, soak them in the treatment solution for 35 mi...

Embodiment 3

[0049]A kind of preparation method of high-quality shiitake mushroom noodles of the present embodiment, comprises the following steps:

[0050] Step 1, weigh the following raw materials by weight: 76 parts of high-quality flour, 15 parts of shiitake mushroom powder, 7 parts of celery juice, 8 parts of coix seed powder, 7 parts of a-modified starch treated with linseed oil, 3 parts of carrot powder, and 1.5 parts of agar solution part, 7 parts of deionized water;

[0051] In step 2, the raw materials in step 1 are mixed, then pre-cooled, calendered, dried, removed from the shelf and cut into noodles to obtain the high-quality mushroom noodles of the present invention.

[0052] The high-quality flour in this embodiment is flour prepared from wheat after washing, removing impurities, and then grinding.

[0053] The preparation method of the shiitake mushroom powder in this embodiment is to wash the shiitake mushrooms, then drain them, soak them in the treatment liquid for 30 min...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for making high-quality shii-take noodles. The method comprises the following steps: I, weighing the following raw materials in parts by weight: 74-78 parts of high-quality wheat flour, 12-18 parts of shii-take powder, 5-9 parts of celery juice, 6-10 parts of coix seed powder, 4-10 parts of flaxseed oil treatment a-modified starch, 2-4 parts of carrot powder, 1-2 parts of an agar liquid and 4-10 parts of deionized water. The invention aims to provide the method for making the high-quality shii-take noodles. The shii-take noodles are not only good in taste, butalso high in nutrition value, and can be not only used as an edible material, but also have healthcare effects on human bodies.

Description

technical field [0001] The invention relates to the technical field of shiitake mushroom utilization, in particular to a preparation method of high-quality shiitake mushroom noodles. Background technique [0002] The fruiting bodies of shiitake mushrooms are solitary, clustered or grouped, the fruiting bodies are medium to slightly larger, the diameter of the cap is 5-12cm, sometimes up to 20cm, hemispherical when young, and then flat to slightly flat, the surface is diamond-colored, light brown, dark Brown to deep cinnamon, often with dark scales in the middle, and often with dirty white hairy or flocculent scales on the edge, shiitake mushroom is a fungus food with high protein, low fat, polysaccharide, multiple amino acids and multivitamins, shiitake mushroom The water extract has a scavenging effect on hydrogen peroxide, and has a certain elimination effect on hydrogen peroxide in the body. The mushroom cap part contains ribonucleic acid with a double-stranded structure....

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L31/00A23L19/00A23L29/30A23L33/00A21D2/36
CPCA21D2/36A23L7/109A23L19/01A23L29/30A23L31/00A23L33/00
Inventor 王汉青
Owner 安徽农耕年华农业发展有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap