Method for processing functional instant noodles by using sedum aizoon
A cabbage-raising and functional technology, applied in the field of food processing, can solve the problems of vegetable color and nutrient loss, affecting the taste and texture of noodle products, and not promoting the dissolution of nutrients, so as to reduce the effect of high temperature, improve the quality of noodles and improve the quality of noodles. Flavor and taste, the effect of enhancing antioxidant effect
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Embodiment 1
[0031] 1) Fresh cabbage, washed, drained and frozen at -5°C for 12 hours;
[0032] 2) Add pure water according to 6 times the mass of Chinese cabbage, beat it, and then add it to an ultra-high pressure micro-jet homogenizer, the operating pressure is 90Mpa, and homogenize once.
[0033] 3) Add 2.5% konjac powder by mass to the nourishing cabbage juice in step 2), stir while adding, stir for a total of 1.5 hours, and swell for 2 hours.
[0034] 4) Add beaten egg liquid to the solution in step 3), the amount of which is 12% of the mass of konjac fine powder, stir well while adding, and the tissue state is uniform.
[0035] 5) Take wheat flour, mung bean flour, soybean flour, and rice flour with a mass ratio of 1:1:2:6, mix them evenly, add purified water twice the total mass of the mixed flour, stir evenly, and then add the prepared in step 4) Glue, the addition amount is 25% of pure water (referring to the pure water added in this step) weight, obtains mixed slurry.
[0036] ...
Embodiment 2
[0039] 1) Fresh cabbage, washed, drained and then frozen at -4°C for 12 hours;
[0040] 2) Add pure water according to 5 times of the mass of Chinese cabbage, beat it, and then add it to an ultra-high pressure micro-jet homogenizer, the operating pressure is 80Mpa, and homogenize once.
[0041] 3) Add 2% konjac fine powder by mass to the nourishing cabbage juice in step 2), stir while adding, stir for 1.5 hours in total, and swell for 2 hours.
[0042] 4) Add beaten egg liquid to the solution in step 3), the amount of which is 10% of the mass of konjac fine powder, fully stir while adding, and the tissue state is uniform.
[0043] 5) Take wheat flour, mung bean flour, soybean flour, and rice flour in a mass ratio of 1:1:2:6, mix them evenly, add purified water 1.5 times the total mass of the mixed flour, stir evenly, and then add the prepared in step 4) Glue, the addition amount is 20% of pure water (referring to the pure water added in this step) weight, obtains mixed slurry...
Embodiment 3
[0047]1) Fresh cabbage, washed, drained and then frozen at -6°C for 24 hours;
[0048] 2) Add pure water according to 5-8 times of the quality of Chinese cabbage, make a pulp, and then add it to an ultra-high pressure micro-jet homogenizer, the operating pressure is 100Mpa, and homogenize once.
[0049] 3) Add 3% konjac fine powder by mass to the nourishing cabbage juice in step 2), stir while adding, stir for 2 hours in total, and swell for 3 hours.
[0050] 4) Add beaten egg liquid to the solution in step 3), the amount of which is 15% of the mass of konjac fine powder, and fully stir while adding, so that the tissue state is uniform.
[0051] 5) Take wheat flour, mung bean flour, soybean flour, and rice flour with a mass ratio of 1:1:2:6, mix them evenly, add purified water 2.5 times the total mass of the mixed flour, stir evenly, and then add the prepared in step 4) Glue, the addition amount is 30% of pure water (referring to the pure water added in this step) weight, obt...
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