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Method for preparing nutrient-rich butterfly pasta

A production method and nutrient-rich technology, applied to the functions of food ingredients, food ingredients as color, food ingredients as taste improvers, etc., can solve the problems of butterfly noodles without chewiness, single nutritional components, short storage time, etc., to achieve Good health function, better flavor, increased chewing effect

Inactive Publication Date: 2019-10-25
湖州吾爱食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a method for making nutrient-rich butterfly noodles, which

Method used

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  • Method for preparing nutrient-rich butterfly pasta
  • Method for preparing nutrient-rich butterfly pasta

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example one

[0025] A method of making nutritious butterfly noodles includes the following steps:

[0026] (1) Make natural pigments, chop up spinach and put it in a juicer to squeeze the juice for later use;

[0027] (2) Mix the raw materials, put the flour in a porcelain basin, add potato shreds, natural preservatives, fruit and vegetable powder modifiers and lactic acid bacteria powder to the flour, then pour the natural coloring juice into the flour, and mix quickly to form a dough ;

[0028] (3) Shaping, divide the dough into small doughs of equal size, roll the small dough into a rectangular dough, and then use a mold to press it into individual noodle leaves, and use chopsticks to clamp the noodle leaves from both sides inward;

[0029] (4) Packing, put the butterfly noodles in the packing bag, vacuum and fill with nitrogen for storage.

[0030] Before squeezing the juice, spinach is cooked in hot water, and after removing it, put it in cold water, drain the water and cut...

Example Embodiment

[0037] Example two

[0038] A method of making nutritious butterfly noodles includes the following steps:

[0039] (1) Make natural pigments, chop the carrots and put them in a juicer to squeeze the juice for later use;

[0040] (2) Mix the raw materials, put the flour in a porcelain basin, add potato shreds, natural preservatives, fruit and vegetable powder modifiers and lactic acid bacteria powder to the flour, then pour the natural coloring juice into the flour, and mix quickly to form a dough ;

[0041] (3) Shaping, divide the dough into small doughs of equal size, roll the small dough into a rectangular dough, and then use a mold to press it into individual noodle leaves, and use chopsticks to clamp the noodle leaves from both sides inward;

[0042] (4) Packing, put the butterfly noodles in the packing bag, vacuum and fill with nitrogen for storage.

[0043] Sprinkle the sesame seeds on the table before rolling the small dough into a rectangular dough, then roll the small dough on ...

Example Embodiment

[0049] Example three

[0050] A method of making nutritious butterfly noodles includes the following steps:

[0051] (1) Make natural pigments, chop the purple cabbage into a juicer and squeeze the juice for later use;

[0052] (2) Mix the raw materials, put the flour in a porcelain basin, add potato shreds, natural preservatives, fruit and vegetable powder modifiers and lactic acid bacteria powder to the flour, then pour the natural coloring juice into the flour, and mix quickly to form a dough ;

[0053] (3) Shaping, divide the dough into small doughs of equal size, roll the small dough into a rectangular dough, and then use a mold to press it into individual noodle leaves, and use chopsticks to clamp the noodle leaves from both sides inward;

[0054] (4) Packing, put the butterfly noodles in the packing bag, vacuum and fill with nitrogen for storage.

[0055] Sprinkle the sesame seeds on the table before rolling the small dough into a rectangular dough, then roll the small dough on t...

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Abstract

The invention relates to a method for preparing nutrient-rich butterfly pasta, and relates to the technical field of food processing. The method includes the following steps: selecting spinach, carrots or purple cabbages, and juicing the spinach, carrots or purple cabbages in a juicer after chopping to obtain natural pigment juice for standby use; putting flour into a porcelain pot, adding shredded potatoes, a natural preservative, a fruit and vegetable powder improver and lactic acid bacteria powder to the flour, pouring the natural pigment juice into the flour, and stirring evenly and rapidly to form a dough; dividing the dough into small doughs of equal size, kneading the small doughs into rectangular cakes, stamping the rectangular cakes by a mold into separate blades, and clamping each blade inwardly from two sides by chopsticks located at the middle of the blade; packaging the butterfly pasta into a package bag, and after vacuumizing, injecting nitrogen for storage. The method for preparing the nutrient-rich butterfly pasta has the advantages that the butterfly pasta has long shelf life, is chewy, and has a sour and sweet taste, various nutrients and an excellent health carefunction.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing nutrient-rich butterfly noodles. Background technique [0002] Noodles are a kind of flour made from grains or beans, mixed with water and made into dough, which is then either pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat or round) or small flakes, is one of the most common foods in China. There are various types of noodles sold in the market today, generally using more traditional flour raw materials and methods to produce noodles, and as we live With the improvement of the level, the quality and taste of the original noodle raw materials are far from being able to meet the needs and requirements of modern people. For nutritional value, make some vegetable noodles, or add some hawthorn and other digestive substances to make noodles to make noodles easier to digest, enhance taste, and increase ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/12A23L19/00A23L19/10A23L33/10A23L33/135
CPCA23L7/109A23L19/12A23L19/09A23L19/10A23L33/10A23L33/135A23V2002/00A23V2200/30A23V2200/04A23V2200/16A23V2200/14A23V2250/21A23V2250/214A23V2250/2132
Inventor 王波
Owner 湖州吾爱食品有限公司
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