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Instant noodles made of pumpkin and rice flour

A pumpkin and rice noodle technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as inconvenient consumption and restrictions on consumer groups, and achieve the effect of large consumption of pumpkin, good taste, and strong fragrance of pumpkin

Inactive Publication Date: 2004-08-18
赵思成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the gourd food currently on the market is a drink, which is not easy to eat in large quantities due to the restrictions of consumer groups.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Weigh 12Kg of pumpkin, 74Kg of rice, 0.16Kg of edible soybean oil, and 0.10Kg of refined salt in proportion.

[0022] 2. After the pumpkin is boiled with water, use a beating machine to make 20Kg of pumpkin liquid, soak the rice for 1 hour, drain the water and air-dry until the water content is 8%, and then grind it into about 80Kg of rice flour.

[0023] 3. Mix the pumpkin liquid, rice flour, edible soybean oil, and fine salt of the above weight, and use a rice noodle machine to process mature rice noodles. After standing for 7 hours to keep warm and moisturize, knead into loose strips, then shape them, and dry them at a temperature of 30°C to 35°C. It takes about 1.5 hours to dry instant rice noodles.

Embodiment 2

[0025] 1. Weigh 15Kg of pumpkin, 74Kg of rice, 0.2Kg of edible soybean oil, and 0.10Kg of refined salt in proportion.

[0026] 2. After the pumpkin is boiled with water, use a beating machine to make 25Kg of pumpkin liquid, soak the rice for 1 hour, drain the water and dry it in the air until the water content is 8%, and then grind it into about 80Kg of rice flour.

[0027] 3. Mix the pumpkin liquid, rice flour, edible soybean oil, and fine salt of the above weight, and use a rice noodle machine to process mature rice noodles. After standing for 7 hours to keep warm and moisturize, knead into loose strips; put the loose strips into 0.1% potassium sorbate solution Soak in water for 6 minutes, drain the water, put it into bags, steam sterilize it in a sterilizing pot for about 30 minutes, then cool it with clean water and freeze it at -9°C to -14°C for 10 hours, take it out and thaw it naturally, seal it and pack it Keep fresh and convenient rice noodles.

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PUM

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Abstract

A kind of instant noodles is made up of pumpkin, rice flour, edible plant oil and refined salt through preparing pumpkin juice, mixing it with others, shaping, heating and post treating.

Description

technical field [0001] The invention relates to a kind of instant food, more specifically a kind of pumpkin nutritious fast food instant rice noodle. Background technique [0002] Rice noodle is a kind of food that likes to eat in people's daily life. Most of the rice noodles sold on the market are processed from rice, and black rice, corn, and millet are also used as raw materials. In order to adapt to the increasing requirements of people's living standards, rice noodles with ingredients such as seaweed juice have appeared on the market recently, such as The patent application number is 00132735.6. [0003] Pumpkin, also known as pumpkin, wheat melon, pumpkin, golden wax gourd, is rich in sugar starch and rich in vitamin B 1 , B 2 , vitamin C, etc., especially the content of carotene (vitamin A) ranks first in melons, and also contains a certain amount of iron, phosphorus and luteolin, adenine, arginine, asparagine, pentosan, etc. It is a substance that is beneficial t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/113A23L19/00
Inventor 赵思成
Owner 赵思成