Plant meat energy noodles

Abstract

The invention discloses plant meat energy noodles, and particularly relates to the technical field of food, and the plant meat energy noodles comprise the following raw materials: 10-30% of shredded soybean drawing protein, 10-20% of drinking water, 40-60% of mixed powder of wheat flour and black buckwheat flour, 0.5-1% of salt, 0.5-1% of vital gluten, 1-5% of crushed haws, 0.5-1% of ginger water, 1-5% of crushed white radishes, 0.5-1% of minced scallions, and 1.5-10% of black sesame. The bean curd has the advantages of high protein and elasticity, can present a good taste, allows the plant meat fibers to be seen by naked eyes, and is low in beany flavor, chewy and not easy to break; due to the addition of the hawthorn, the ginger water and the white radish, the harm of gaseous distention caused by excessive consumption of the soybean drawing protein can be eliminated; the green Chinese onion, the black sesame and the black buckwheat flour are added, so that kidney maintenance is facilitated, flavor can be increased, and the product is more suitable for public taste.

Description

technical field

[0001] The invention relates to the field of food, in particular to a vegetable meat energy noodle. Background technique

[0002] Noodles are a health food that is easy to make, convenient to eat, and rich in nutrition. It can be used as a staple food or as a fast food. Noodles are ground into dough from grain or bean flour and water, and then pressed or rolled or stretched into slices and then cut. Or press, or use methods such as rubbing, pulling, pinching, etc., to make strips or small pieces, and finally boil, fry, braise, and fry. There are many kinds of noodles, such as longevity noodles, sliced ​​noodles, stewed noodles, etc.

[0003] On the market, soybean silk protein is mixed with wheat, whole wheat, and buckwheat flour, and then drinking water and salt are added to make vegetable meat energy noodles. In the process of technological development, it was found that the selection of soybean silk protein was a problem. During the mixing and kneading p...