Corn noodles
A technology of corn noodles and cornmeal, which is applied in the application, food preparation, food science and other directions, can solve the problems of easy mold, difficult to keep fresh, easy to paste soup, etc., and achieve the effects of stable quality, long shelf life and improved taste.
Inactive Publication Date: 2003-06-18
安崇敏
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AI Technical Summary
Problems solved by technology
However, the corn noodles currently produced have problems such as poor taste, easy paste soup, broken strips, intolerance to cooking, difficult to keep fresh, and easy to mold, and their low output, unstable quality, high cost, and poor benefit have become constraints that restrict their development. main reason
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0006] Embodiment of the present invention: first mix 90% of cornmeal with 10% of rice, then add free water, 0.9% of salt, 3‰ of calcium propionate, and 1‰ of citric acid , 0.5‰ of sodium dehydroacetate, derived by conventional processing.
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A kind of corn noodles is prepared from corn flour and rice flour through mixing them together, adding water, edible salt, calcium propionate, citric acid, and dehydrogenated sodium acetate through conventional technology. Its advantages are high toughness, good eating feeling, and long storage time up to one month.
Description
Technical field: [0001] The invention relates to a noodle made from corn. technical background: [0002] In recent years, with the continuous improvement of people's living standards, there has been a wave of careful cooking and eating of coarse grains, and corn noodles have become a fashionable food. However, the corn noodles currently produced have problems such as poor taste, easy paste soup, broken strips, intolerance to cooking, difficult to keep fresh, and easy to mold, and their low output, unstable quality, high cost, and poor benefit have become constraints that restrict their development. main reason. Invention content: [0003] The purpose of the present invention is to provide a corn noodle with good taste, boiling resistance, no soup paste and long fresh-keeping period, so as to overcome the deficiencies in the prior art. [0004] The present invention is achieved in the following way: it is prepared from cornmeal and rice, and by weight percentage, first mi...
Claims
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IPC IPC(8): A23L7/109
Inventor 安崇敏
Owner 安崇敏