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Manufacture technology of angelica keiskei noodles

A technology for making longevity vegetables, which is applied in the field of food processing, can solve problems such as low nutritional value and general taste, and achieve the effects of improving liver function, good taste, and promoting blood circulation

Inactive Publication Date: 2019-11-15
王德军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles originated in China and have a history of 4,000 years. They are simple to make, easy to eat, and can be used as staple food or fast food. Traditional noodles are mainly processed from wheat flour. In general, the nutritional value is not high, and with the improvement of people's living standards, people's requirements for food are also increasing, not only the color, fragrance and taste, but also the nutritional combination;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of long-lived dish noodle making technology, comprises the following steps:

[0027] 1) Select high-quality long-lived vegetable seedlings with a length of 40-50 cm, clean them, cut them into small pieces, and drain the water;

[0028] 2) Freeze-dry the longevity vegetables treated in step 1), and then crush them in a wall breaking machine, and sieve them twice with an 80-mesh sieve to obtain the longevity vegetable wall breaking powder;

[0029] 3) Mix the wall-breaking powder of longevity vegetables and special first-class flour according to the mass ratio of 1:4.5, and then stir them evenly through a professional flour mixer to obtain longevity vegetable flour;

[0030] 4) Add 90 parts of Changshoucai flour, 2 parts of salt and 0.15 parts of carboxymethyl cellulose into the dough mixer, then slowly add 30% of Changshoucai flour at a temperature of 20 degrees Celsius to the dough mixer. water, knead dough for 20 minutes;

[0031] 5) Take out the noodles neutr...

Embodiment 2

[0035] A kind of long-lived dish noodle making technology, comprises the following steps:

[0036] 1) Select high-quality long-lived vegetable seedlings with a length of 40-50 cm, clean them, cut them into small pieces, and drain the water;

[0037] 2) Freeze-dry the longevity vegetables treated in step 1), and then crush them in a wall breaking machine, and sieve them through a 120-mesh sieve for 3 times to obtain the longevity vegetable wall breaking powder;

[0038] 3) Mix the wall-breaking powder of longevity vegetables and the special first-class flour according to the mass ratio of 1:5, and then stir them evenly through a professional flour mixer to obtain longevity vegetable flour;

[0039] 4) Add a mixture of 100 parts of Changshoucai flour, 3 parts of salt and 0.35 parts of carboxymethyl cellulose into the dough mixer, then slowly add pure 25% of Changshoucai flour at a temperature of 25 degrees Celsius to the dough mixer. water, knead dough for 15 minutes;

[0040]...

Embodiment 3

[0044] A kind of long-lived dish noodle making technology, comprises the following steps:

[0045] 1) Select high-quality long-lived vegetable seedlings with a length of 40-50 cm, clean them, cut them into small pieces, and drain the water;

[0046] 2) Freeze-dry the Changshoucai processed in step 1), then put it into a wall breaking machine and crush it, and sieve it through a 100-mesh sieve for 4 times to obtain the Changshoucai broken wall powder;

[0047] 3) Mix the wall-breaking powder of longevity vegetables and special first-class flour according to the mass ratio of 1:6, and then stir them evenly through a professional flour mixer to obtain longevity vegetable flour;

[0048] 4) Add 95 parts of Changshoucai flour, 2.5 parts of salt and 0.25 parts of carboxymethyl cellulose into the dough mixer, then slowly add 28% of Changshoucai flour at a temperature of 25 degrees Celsius to the dough mixer. water, knead dough for 15 minutes;

[0049] 5) Take out the neutralized no...

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PUM

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Abstract

The present invention belongs to the technical field of food processing and relates to a manufacture technology of angelica keiskei noodles. The manufacture technology of the angelica keiskei noodlescomprises the following steps: selecting angelica keiskei, cutting the angelica keiskei into small segments after washing clean, and also draining water; drying the angelica keiskei, then placing thedried angelica keiskei into a wall breaking machine for crushing, and conducting sieving to obtain angelica keiskei wall-broken powder; mixing the angelica keiskei wall-broken powder and flour in proportion and conducting uniform stirring by using a flour stirrer to obtain angelica keiskei flour; adding a mixture of the angelica keiskei flour, edible salt and carboxymethyl cellulose into a dough mixer, and then slowly adding purified water into the dough mixer to knead dough; taking out the well kneaded dough for final fermentation and then pressing cut strips by using a dough pressing machineto obtain angelica keiskei noodles; putting the angelica keiskei noodles into a drying room for drying; and cutting the dried angelica keiskei noodles into segments and conducting packaging. The manufacture technology is simple and suitable for industrial production. Besides, the prepared angelica keiskei noodles are good in mouthfeel, free of any pigments, green and healthy, and have very high nutritional value and dietary therapy effects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a production process of longevity vegetable noodles. Background technique [0002] Noodles originated in China and have a history of 4,000 years. They are simple to make, easy to eat, and can be used as staple food or fast food. Traditional noodles are mainly processed from wheat flour. In general, the nutritional value is not high, and with the improvement of people's living standards, people's requirements for food are also increasing, not only the color, fragrance and taste, but also the nutritional combination; [0003] Chinese nutritional sorrel·longevity vegetable, commonly known as longevity vegetable, is a perennial herbaceous plant. It was introduced from Ukraine around 1995, and after unremitting research by Chinese scientists, it has bred a vegetable with high yield, high nutrition and high economic value. It is rich in organic In addition to vitamin B group ele...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/00
CPCA23L7/109A23L19/01A23L33/00A23V2002/00A23V2200/328A23V2200/326A23V2200/3262A23V2200/308A23V2200/30
Inventor 王德军贾立东
Owner 王德军
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