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Processing method of ostrich egg noodles

A processing method and technology of ostrich eggs, applied in the field of dried noodles, can solve problems such as not being able to satisfy consumers' taste and nutritional pursuit, and single nutritional value

Inactive Publication Date: 2021-05-18
刘明胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method for ostrich egg noodles, which has the advantages of high nutrition, and solves the problem that the raw materials for making traditional dried noodles are mostly flour, so the nutritional value is relatively single, and it cannot satisfy consumers' requirements for taste and nutrition. Pursuit and other issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A processing method of ostrich egg noodles, the processing method comprising the following steps:

[0045] (1) Its composition ratio: 1. 100 parts of flour; 25-35 parts of water; 0-30 parts of ostrich eggs.

[0046] (2) Processing process:

[0047] A. Flour mixing: Add raw materials such as flour, water and ostrich eggs to the dough mixer in proportion;

[0048] B. ripening: ripening the dough after blending;

[0049] C. Sheeting: The tableting machine gradually presses the matured dough into a dough sheet with a specified thickness through multiple pressing rollers;

[0050] D. Cut into strips: cut the sheeted dough into strips by a cutter;

[0051] E. Drying: Dry the cut noodles through low-temperature cableway drying equipment or natural drying;

[0052] F. cut off: the dried noodles are cut off by a cutting machine;

[0053] G. Weighing: weighing the dried noodles after cutting;

[0054] H. Packaging: After the weighing is completed, put the quantitative dried...

Embodiment 2

[0058] A processing method of ostrich egg noodles, the processing method comprising the following steps:

[0059] In embodiment one, add following operation:

[0060] In step A, salt is added to the composition, which consists of flour, water, ostrich eggs and salt, and the addition ratio is: 100 parts of flour; 25-35 parts of water; 0-30 parts of ostrich eggs; 0.3-3 parts of table salt.

[0061] A processing method of ostrich egg noodles, the processing method comprising the following steps:

[0062] (1) The distribution ratio of its composition: 100 parts of flour; 25-35 parts of water; 0-30 parts of ostrich eggs; 0.3-3 parts of table salt.

[0063] (2) Processing process:

[0064] A. Flour mixing: Add flour, water, ostrich eggs and other raw materials to the dough mixer according to the composition ratio;

[0065] B. ripening: ripening the dough after blending;

[0066] C. Sheeting: The tableting machine gradually presses the matured dough into a dough sheet with a spec...

Embodiment 3

[0075] A processing method of ostrich egg noodles, the processing method comprising the following steps:

[0076] In embodiment one, add following operation:

[0077] In step A, edible alkali is added to the composition, and its composition is flour, water, ostrich eggs and edible alkali, and the addition ratio is: 100 parts of flour; 25-35 parts of water; 0-30 parts of ostrich eggs; 0.1-30 parts of edible alkali 0.3 parts.

[0078] A processing method of ostrich egg noodles, the processing method comprising the following steps:

[0079] (1) The distribution ratio of its composition: 100 parts of flour; 25-35 parts of water; 0-30 parts of ostrich eggs; 0.1-0.3 parts of edible alkali.

[0080] (2) Processing process:

[0081] A. Flour mixing: Add flour, water, ostrich eggs and other raw materials to the dough mixer according to the composition ratio;

[0082] B. ripening: ripening the dough after blending;

[0083] C. Sheeting: The tableting machine gradually presses the m...

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PUM

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Abstract

The invention discloses a processing method of ostrich egg noodles. The processing method comprises the following steps of A, performing flour mixing: quantitatively adding flour, water, ostrich eggs and other raw materials into a dough mixer according to a certain ratio; B, performing cooking: cooking a mixed dough; C, performing slice pressing: gradually pressing the cooked dough into dough slices with the specified thickness by a slice pressing machine through a plurality of pressing rollers; D, performing strip cutting: cutting wrappers after slice pressing into strips through a cutter; and E, performing drying, cutting, weighing and the like. The ostrich eggs are added during flour mixing, and after the ostrich eggs are added, compared with traditional noodles and other egg fine dried noodles, fine dried noodles are more nutritious and more special and better can meet the modern consumption requirements, so that the problems that most of raw materials for making the traditional fine dried noodles are flour, the nutritional value is relatively single, the pursuits of the public on taste and nutrition cannot be well catered, and the like are solved.

Description

technical field [0001] The invention relates to the technical field of dried noodles, in particular to a processing method of ostrich egg noodles. Background technique [0002] Noodles are a kind of dough made from grain or bean flour and water, and then pressed, rolled, stretched into sheets, etc., and then cut or pressed or rubbed, pulled, kneaded, etc., into strips or small pieces Shape, and finally a kind of food made by boiling, frying, braised, frying and other processes. The vermicelli manufacturing industry is no longer a traditional rough processing industry, but has become an important part of the modern food industry. Vermicelli is a raw and dry noodle product, which must be processed by a drying process so that the vermicelli can meet the national regulations for strengthening food safety. The requirements of industry standards and relevant regulations, and through various comprehensive technical measures, effectively prevent vermicelli from vermin and clam chan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L15/00A23L11/00A23L19/10A23L19/00
CPCA23L7/109A23L15/00A23L11/05A23L19/10A23L19/105A23L19/09
Inventor 刘明胜
Owner 刘明胜