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A production method and technology of vegetable noodles, which are applied in the field of pasta processing, can solve the problems of single nutritional composition, single types of noodles, and inability to meet consumers' consumption needs, and achieve the effect of rich nutrition and bright color
Inactive Publication Date: 2019-07-26
陈玉芬
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Problems solved by technology
Noodles are a traditional staple food in our country, which are deeply loved by consumers and occupy a relatively large proportion in my country's grain structure. However, at present, the types of noodles on the market are single, and their nutritional composition is single, which is increasingly unable to meet the growing consumption needs of consumers.
Method used
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preparation example Construction
[0016] A. Preparation of fresh vegetable juice: Take 2 parts of tomato, 1 part of spinach, 1 part of celery, and 0.5 part of leek by weight, wash with water and drain, then chop tomatoes, spinach, celery, and leeks and put them in In the beater, then add 0.5 part of water, beat and make fresh vegetable juice;
[0017] B, kneading dough: add flour, edible alkali or edible salt, water and fresh vegetable juice into the kneading machine by weight and mix evenly to make wet dough;
[0018] C, the wet dough is processed into dry noodles by traditional methods, and the product is packaged.
Embodiment 1
[0021] A vegetable noodle, made of the following raw materials by weight: 80 parts of flour, 1 part of edible alkali, 10 parts of water, and 12 parts of fresh vegetable juice; the fresh vegetable juice is composed of the following materials by weight: tomato 2 1 portion of spinach, 1 portion of celery, 0.5 portion of leek, and 0.5 portion of water.
Embodiment 2
[0023] A vegetable noodle, made of the following raw materials in parts by weight: 80 parts of flour, 0.5 parts of edible salt, 12 parts of water, and 10 parts of fresh vegetable juice; 1 portion of spinach, 1 portion of celery, 0.5 portion of leek, and 0.5 portion of water.
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Abstract
The invention relates to the technical field of cooked wheaten food processing and aims to provide vegetable noodles rich in nutrition and a making method thereof. The technical scheme adopted by theinvention is as follows: the vegetable noodles are made from, by weight, the following raw materials: 80 parts of flour, 1 part of edible alkali or 0.5 part of edible salt, 10-12 parts of water and 10-12 parts of fresh vegetable juice, wherein the fresh vegetable juice is made, by weight, by mixing and pulping the following materials: 2 parts of tomatoes, 1 part of spinach, 1 part of celery, 0.5 part of leek and 0.5 part of water. The vegetable noodles improve the dietary structure and are rich in nutrition, bright in color or luster, green and safe.
Description
technical field [0001] The invention relates to the technical field of pasta processing, in particular to vegetable noodles and a preparation method thereof. Background technique [0002] Vegetables refer to a class of plants or fungi that can be cooked and cooked to become food. Vegetables are one of the indispensable foods in people's daily diet, and can provide nutrients such as vitamins and minerals necessary for the human body. According to statistics , 90% of the essential VC and 60% of the VA come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health. Noodles are a traditional staple food in our country, which are deeply loved by consumers and occupy a relatively large proportion in my country's grain structure. However, at present, the types of noodles on the market are single, and their nutritional composition is single, which is increasingly unable to meet the growing consumption...
Claims
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Application Information
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